Carbon emissions savings are calculated as the difference between the carbon footprint of the vegetarian recipe in this booklet and the carbon footprint of an equivalent dish made with meat or fish (specific ingredient replacements are detailed on each recipe). Each recipe in this booklet states how many “miles better” the dish is. This refers to the number of miles driven in an average car (found on the UK roads) that would produce an equivalent amount of carbon as the carbon emissions savings of the vegetarian dish. All source data is provided by My Emissions.
HERE IS YOUR FREE NATIONAL VEGETARIAN WEEK RECIPE BOOKLET!
Welcome to “Make Your Meals Better By Miles!” - your free guide to this year’s National Vegetarian Week, packed with inspiring info and delicious dishes!
In this booklet you’ll find fantastic recipes perfect for celebrating National Vegetarian Week. Whether you’re in the mood for creating something sensationally spicy, like BOSH!’s Crispy Chilli Tofu, or dishing up Delia Smith’s take on a classic, with these incredible Caramelised Balsamic and Red Onion Tarts with Goats’ Cheese, there’s something for everyone!
There are recipes that have a nod to reducing food waste, such as eco-chef Tom Hunt’s Roasted Squash and Celery with Sour Cherries, Brazil Nuts and Aioli; or Smoky Lentil and Broccoli Stem Tacos from low-waste chef, Max La Manna.
And from Miguel Barclay, we have a cost-conscious Artichoke Paella, that may be easy on the bank balance, but still packs a punch of flavour!
Courtesy of this year’s sponsor, Cauldron, there’s a hearty Boston Beans and Sausage Casserole, or a refreshing Falafel Buddha Bowl with Creamy Avocado Dressing.
There are light bites, such as Ella Mills’ Courgette and Herb Fritters, or The Hairy Bikers’ savoury Asparagus and Ricotta Tart.
And if you’re feeling particularly adventurous, have a go at award-winning chef Eddie Shepherd’s breathtaking dish of Tofu, Dandelion and Pickled Appleguaranteed to make mouths water and jaws drop!
These are just a few of the amazing recipes you’ll find in these pages. And the best thing about all these dishes? They can help save the planet!
What?!
Yes, you heard us right! Want to know more?
Just turn the page...
It’s time to save the planet... ...so GO and eat your dinner!
It’s National Vegetarian Week! So why are we talking about climate change?
It’s simple. The carbon footprint of meat is higher than almost all vegetarian and vegan foods available, so cutting down on meat (or cutting it out altogether) is arguably one of the simplest things any of us can do in order to help tackle climate change.
This means that everyone can be a climate activist and do their bit – and the great news is you can do this each and every time you go food shopping!
Think of National Vegetarian Week as an adventure. It’s a chance to experiment with new foods, learn some new recipes and discover a world of great tasting veggie food.
So what’s the beef with food and carbon emissions? Pardon the pun…
Well, our global food system is increasingly coming under the spotlight. When it comes to climate change, as current evidence suggests it is responsible for around one-third of all greenhouse gas emissions, mainly through the release of carbon dioxide, methane and nitrogen dioxide. The various gases that lead to global warming are usually reported as one figure – something called a carbon dioxide equivalent (or CO2e), which allows the global warming effect of different practices or products to be easily compared.
In the chart below (from Our World in Data), you can see the global greenhouse gas emissions (expressed as kg of CO2e per kg of food) that can be attributed to different things that people eat.
What stands out? The fact that the greenhouse gas emissions from meat are substantially higher than the vegetarian foods.
It is easy to see how swapping out meat for vegetarian foods can make a real difference to your own personal carbon footprint. And if millions of us make the switch, then together we can all make a real difference and play our role in limiting the impact of climate change on the world around us.
To show you just how much of a positive choice eating veggie can be, all the recipes in this booklet have been carbon calculated.
Where possible, we have also shown how much more carbon each recipe would produce if you were to use meat or fish instead of the main veggie ingredients.
To put this into context, we’ve also converted the carbon savings of each recipe into an equivalent number of miles driven in a car... so by choosing veggie food, you can literally make your meals better by miles!
And the results are pretty staggering!
Specifically, it reported that:
• Vegan diets reduced food costs by up to one-third
• Vegetarian diets were a close second
• Flexitarian diets (with low amounts of meat and dairy) reduced costs by 14%
Of course, you will spend more if you experiment with some of the veggie ready-meals and meat-substitutes, which is great if these suit your budget. But if not, then basing most of your diet around vegetarian and vegan wholefoods and learning some new recipes is a cheap way of having great tasting food.
About the carbon calculations
We are really chuffed to have worked with our good friends at My Emissions – who have helped develop the carbon calculations for each recipe. We thought you might like to know a little more about them!
My Emissions is a leading provider of simple and affordable carbon calculations and labelling provider for the food sector.
They already support companies such as Dr Will’s, Bio & Me, Grubby, Simply Lunch, and Camile Thai in their sustainability journeys, and their work has been recognised by Innovate UK.
So eating more veggie food can help the climate – but does it have other benefits?
Yes of course!
Here in the UK, we are a nation of animal lovers. But sometimes we forget about the plight of farmed animals. They are all intelligent and sentient creatures, in fact many studies suggest pigs are more intelligent than dogs. So eating veggie and vegan food is one way in which we can plot a future towards not only a more sustainable food system but also a kinder one.
Is it true that vegetarians and vegans are healthier?
The food sector is currently responsible for more than 25% of all global greenhouse gas emissions.
My Emissions has developed a rating system that makes it easy for food companies and consumers to understand and reduce the carbon impact of food.
The carbon rating label explained...
Evidence suggests this is the case.
The European Prospective Investigation into Cancer and Nutrition (EPIC) Oxford study has been assessing the health of 65,000 UK volunteers since the 1990s. Among many findings it reports that vegetarians and vegans have:
• 37% less risk of developing diabetes
• 22% less risk of coronary heart disease
The My Emissions carbon label rates a product from A (Very Low) to E (Very High), based on the ‘kg CO2e per kg’ carbon footprint of the product (carbon intensity).
But isn’t eating vegetarian and vegan food expensive?
No it isn’t! And it’s not just us saying that – a recent Oxford University study found that in high income countries like the UK, cooking wholefood vegetarian and vegan meals can be cheaper than meat-based diets.
• 12% lower risk of cancer, with significantly lower risks for stomach cancer, bladder cancer and blood cancers, such as leukaemia.
Of course, no matter what you eat, it’s important to eat a well-balanced diet and this applies equally to vegetarians and vegans.
CRISPY CHILLI TOFU
"This is our take on one of our favourite Chinese takeaway dishes. It’s spicy, full of umami flavour, sticky, gooey and incredibly moreish. Often when you buy this kind of dish it’s filled with MSG, but ours is much healthier, with a base of orange juice and sweet chilli sauce adding the main sweet tang. Serve with perfectly boiled rice.”
– Henry Firth & Ian Theasby... aka BOSH! (vegan chefs / TV presenters / best-selling authors)
Ingredients
• 1x 280g block firm tofu
• 150g cornflour
• Vegetable oil, for frying
• 2 lemons
• 250ml orange juice
• 100g sweet chilli sauce
Serves 2-4
• 1 tbsp sriracha or other chilli sauce
• 3 tbsp soy sauce
• 1 spring onion, to serve
• 1 tsp sesame seeds, to serve
BEFORE YOU START
• Tofu press or 2 clean tea towels and a weight such as a heavy book
• Large pan on a high heat
• Large plate covered with kitchen paper
Method
Press the tofu
Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top.
Leave for at least half an hour to drain any liquid and firm up before you start cooking.
Coat the tofu
Cut the tofu into bite-sized chunks and spread them out on a board.
Sift cornflour over the top, coating the pieces generously.
Use tongs or two forks to turn the pieces and sift over more cornflour until the tofu is covered on all sides.
The thicker the better with the cornflour as this coating gives the cooked tofu its crunchy texture.
Cook the tofu
20.7 miles better per portion
Pour enough oil into the pan to fully coat the bottom and heat until it makes the tip of a wooden spoon sizzle.
Carefully place the tofu pieces in the pan, with a bit of space around each one (you may need to cook them in batches).
Cook for 5 minutes, turning the pieces every minute or so until they are starting to turn golden brown.
Transfer to the plate lined with kitchen paper.
Tip away the excess oil in the pan and reduce the heat to medium-high.
Make the sauce
Cut the lemons in half and squeeze the juice into the pan, catching any pips in your other hand (be careful as the pan may spit).
Add the orange juice, sweet chilli sauce, sriracha and soy sauce and bring to the boil.
Simmer for 5–7 minutes until the liquid has reduced to a syrupy consistency.
Time to serve
Add the tofu strips back to the pan and stir until fully coated.
Continue to cook, stirring regularly, for 5 minutes and then remove from the heat.
Finely slice the spring onion and sprinkle over the tofu along with the sesame seeds before serving.
BOSH!’s latest book MEAT: the new plant-based, meat-free cookbook. Available for pre-order now from here.
@boshtv www.bosh.tv
91% less emissions than Crispy Chilli Beef.
GRATE BOLOGNESE
"No knives needed for this delicious bolognese recipe, all you need is a grater! This recipe is seriously tasty, and you don’t have to go to GRATE lengths to make this at home."
Ingredients
For the sauce:
• 100g smoked tofu
• 200g chestnut mushrooms
• 2 medium tomatoes
• 1 large garlic clove
• 2 tbsp olive oil
• 2 tbsp plant-based tomato pesto
• 1 tbsp nutritional yeast
Serves 2
11.9 miles better per portion
• 1x 400g can of chopped tomatoes
• 1 tsp Henderson’s Relish
• 2 tsp gravy browning
• Salt, pepper and sugar to taste
For the pasta:
• 250g rigatoni pasta
• Basil leaves (for garnish)
• Olive oil (to drizzle)
• Nooch (nutritional yeast)
BEFORE YOU START
• Large pan
• Grater
• Colander
Method
Prepare the ingredients
Coarsely grate the tofu and mushrooms, transfer to a bowl and rinse the grater. Coarsely grate the tomatoes. Peel and finely grate the garlic clove.
Prepare the sauce
Warm the oil over medium high heat. Add the grated tofu and mushrooms to the pan and stir for 5-6 minutes. Add the garlic and stir for 1 minute. Add the tomatoes and stir for 2 minutes. Add the pesto and nutritional yeast and stir for 1 minute. Add the chopped tomatoes, stir to combine, reduce the heat and simmer for 3-4 minutes. Add the Henderson’s Relish and gravy browning, stir to combine, taste and season with salt, pepper and sugar. Reduce the heat to a very low simmer and leave the pan to one side to let the flavours develop.
Prepare the pasta
Cook the pasta in a large saucepan of boiling salted water according to the package instructions (approx 10-13 minutes).
Finish and serve
Add a ladle of pasta water to the sauce and stir to loosen. Finely shred the basil leaves. Drain the pasta with a colander, quickly transfer the pasta to the sauce and fold to combine. Spoon the pasta into bowls. Season with a sprinkle of nooch, salt and pepper, drizzle over a little olive oil, garnish with basil leaves and serve immediately.
68.6% less emissions than a Beef Bolognese.
BOSH!’s latest book, MEAT: the new plant-based, meat-free cookbook. Available for pre-order now from here.
– Henry Firth & Ian Theasby... aka BOSH! (vegan chefs / TV presenters / best-selling authors)
@boshtv www.bosh.tv
Quick chickpea braise with kale & harissa
“This is a meal in a pan, a pan full of all the things I want to eat on a cold weeknight, and there is little more comforting than that. Most greens would work here in place of the kale. Jarred chickpeas are my choice – always. If you don’t have preserved lemons, the zest of an unwaxed lemon will do fine.”
- Anna Jones (cook / writer / best-selling author)
Ingredients
• Olive oil
Serves
• 1 red onion, peeled and thinly sliced
• 2 cloves of garlic, peeled and thinly sliced
• 2 big handfuls of kale (about 200g), leaves roughly chopped, stems shredded
• 1 heaped teaspoon ground turmeric
• 1 preserved lemon
• 1 x 400g tin chopped tomatoes
• 2 x 400g tins chickpeas or a 660g jar
• A bunch of flat-leaf parsley, roughly chopped
To serve:
• 4 tablespoons plain yoghurt of your choice
• 1 tablespoon harissa
• Tahini, for drizzling
• 4 flatbreads
Method
Put a little oil in a large frying pan, add the onion and cook over a medium heat for 5 minutes. Once the onions have had 5 minutes, add the garlic, kale stems (leaves go in later) and turmeric to the pan and cook for a couple of minutes.
While that happens cut the preserved lemon in half, remove and discard the flesh, then finely chop the peel. Add this to the pan along with the tomatoes and the chickpeas, including their liquid. If you are using jarred chickpeas you might want to add another 150ml water here, as there will be less liquid than if you are using 2 tins.
Cook for about 10 minutes, until the tomatoes have thickened and reduced. Add the reserved kale leaves and cook for a few minutes until wilted. Taste and season with salt and pepper as needed (the jarred chickpeas are usually already well seasoned, so be sure to taste first). Stir in most of the parsley. Ripple the yoghurt and harissa together in a bowl and serve with the braise, a drizzle of tahini, the last of the parsley and some warm flatbreads.
2.5miles better per portion
From Anna Jones’s latest book One. www.annajones.co.uk
56.9% less emissions than a Quick Chicken Braise with Kale and Harissa.
Portrait photo by: Issy Croker
Food image by: @4thEstateBooks
4
Falafel Buddha Bowl with Creamy Avocado Dressing
"Level up your lunchtime with this light and refreshing Vegan Buddha bowl. It’s packed full of inviting flavour and colour to make sure that your lunchtimes are as healthy as they are tasty." – Cauldron (official sponsor of National Vegetarian Week 2023)
Ingredients
For the salad:
• 100g quinoa
• 1 pack of Cauldron Falafels
• 50g baby kale
Serves 2
Method
Cook the quinoa according to pack instructions. Set aside and leave to cool.
Meanwhile, preheat your oven to 190°C / 170°C Fan / 5 Gas. In a bowl, toss the chickpeas with the smoked paprika, salt and oil. Transfer to a lined baking tray, along with the falafel and bake in the oven for 30 minutes. Remove the falafel from the tray and shake the chickpeas, then return the chickpeas back to the oven for a further 15 minutes.
To make the dressing, add all the ingredients to a food processor and blitz until smooth. Set aside.
To assemble the Buddha bowls equally, divide the quinoa between two bowls. In sections, top each bowl with the falafel, kale, avocado, edamame beans, carrot and red cabbage. Scatter the roasted chickpeas over the top and sprinkle with black sesame seeds. Drizzle over the dressing to serve.
• 1 avocado, halved, de-stoned, peeled and sliced
• 40g ready-to-eat edamame beans
• ½ carrot, grated
• ¼ red cabbage, thinly sliced
• 1 tbsp black sesame seeds
For the crispy chickpeas:
• 200g tinned chickpeas, drained and rinsed
• 1 tsp smoked paprika
• ½ tsp salt
• 1 tbsp olive oil
For the dressing:
• 1 avocado, halved, de-stoned and peeled
• 10g fresh parsley
• 10g fresh coriander
• 1 tbsp lime juice
• 50 ml water
• ½ tsp salt
• ½ tsp black pepper
1.3 miles better per portion
28.9% less emissions than a Chicken Buddha Bowl with Creamy Avocado Dressing.
Boston Beans and Sausage Casserole
"This firesome one-pot wonder offers a veggie take on the old American classic! Throw it back to the Wild West with Cauldron’s hearty Lincolnshire Sausages and earthy cannellini beans, all fired up with spicy chipotle and smoky paprika. Perfect for sharing with friends around a roaring campfire or your kitchen table, it delivers on flavour time after time!"
– Cauldron (official sponsor of National Vegetarian Week 2023)
Ingredients
• 1 pack Cauldron Lincolnshire Sausages, left whole
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 4 tsp chipotle paste
• ½ tsp smoked paprika
• ½ tsp each salt and pepper
• 2 cans (each 400g) cannellini beans, drained and rinsed
• 750ml passata
• 50g brown sugar
• 3 tbsp black treacle
• 1 tbsp Dijon mustard
• 1 tbsp cider vinegar
• 1 loaf crusty bread, for serving
Serves 6
1.2miles better per portion
Method
Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the oil in a large ovenproof dish set over a low heat on the hob. Cook the onion, garlic, chipotle paste, smoked paprika, salt and pepper for 5 to 10 minutes or until softened.
Stir in the beans, passata, brown sugar, 60ml water, treacle, mustard and vinegar. Bring to the boil, cover and transfer to the oven for 40 minutes or until bubbling and beginning to thicken.
Stir in the sausages and cook for 15 to 20 minutes, or until the sausages are cooked through.
Serve with fresh crusty bread.
43.6% less emissions than Boston Beans and (Beef and Pork) Sausage Casserole.
Courgette and Herb Fritters
"These are a go-to recipe on busy days. The mint, parsley, spring onions and garlic give the courgettes lots of flavour, and the gram (chickpea) flour adds great plant protein too."
– Ella Mills (founder of Deliciously
Ella)
Ingredients
• 400g courgettes, trimmed and coarsely grated
• 70g gram flour
• 1½ tsp baking powder
• 1 tbsp nutritional yeast
• 2 spring onions, finely sliced
• 1 garlic clove, crushed
Makes 16
Method
Sprinkle a little salt over the courgettes, place in a colander and set aside to drain for 15 minutes.
Sift the flour and baking powder into a large mixing bowl. Add the nutritional yeast, spring onion, garlic, parsley, and mint.
Squeeze as much liquid as possible out of the courgettes and add them to the bowl. Season to taste and stir the mixture to combine, ensuring that no dry patches of flour remain.
Heat a little of the oil in a large,
non-stick frying pan. Add tablespoons of the mixture and flatten into 1cm-thick patties, spacing them a little apart. Cook for 4–5 minutes on each side, until crisp and golden. Keep warm under a tea towel and repeat with the remaining mixture.
Note: Courgettes hold a lot of water so it’s important to really squeeze out as much liquid as you can before adding them to the fritter mixture. Letting them sit with the salt at the start really helps get that extra liquid out too, so don’t skip that step!
• small handful of flat-leaf parsley, finely chopped
• 2 mint sprigs, leaves finely chopped
• 1 tbsp sunflower or coconut oil
• Sea salt
To serve:
• Vegan pesto (optional)
3.8 miles better per portion* *4 fritters
90.6% less emissions than Cod and Herb Fritters.
How To Go Plant-Based: A Definitive Guide For You and Your Family by Ella Mills (published by Yellow Kite, priced £26 with photography by Clare Winfield) is out now.
Photograph of Ella by Sophia Spring.
Stir Fried Aubergine with Sesame Seeds
"Toasted sesame seeds always add an extra special something to a dish; not only do they offer little nibbles of crunch, they also pack a punch of distinctly nutty flavour that is totally unique to these tiny morsels. Here we have soft aubergine stir-fried in a rich dark aromatic sauce with a subtle sour note and rich umami taste, amped to the next level by a liberal sprinkling of crispy nutty sesame seeds." – Kwoklyn Wan (TV chef and best-selling author)
Ingredients
• 2 tbsp oil
Serves 2-3
• 2 large aubergines, cut into bite size slices
• 2 garlic cloves, roughly chopped
• 1 tbsp ginger, minced
• 2 spring onions, cut in half and then thinly sliced lengthways
• 1 birds eye chilli, cut into a fine slice
• ¼ cup water
• 1 tbsp light soy sauce
• ½ tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tbsp rice wine
• ½ tbsp sugar
• 1 tsp cornflour
• 2 tbsp sesame seeds
• 1 tsp sesame oil
2.8 milesbetter perportion
Method
Heat a dry, non-stick pan over a medium to high heat and toast the sesame seeds until lightly browned and fragrant. Transfer to a bowl and set to one side. In a bowl combine light soy, dark soy, rice vinegar, rice wine, cornflour and sugar and mix well. Set to one side.
Heat a wok over a medium to high heat and add the oil, ginger, garlic and spring onions, frying for 30 seconds until fragrant. Add the chilli and fry for a further 30 seconds, before adding the aubergine and frying for one minute more. Add ¼ cup of water and turn the heat down to simmer for 10 minutes. After 10 minutes simmering time, turn up the heat, add the soy mixture and combine well. Continue cooking on a medium to high heat to reduce the liquid by half. Transfer to your serving plate, drizzle with sesame oil and sprinkle with the toasted sesame seeds.
31.7% less emissions than Stir Fried Chicken with Sesame Seeds.
Photo and recipe: The Veggie Chinese Takeaway Cookbook by Kwoklyn Wan (Quadrille, £15), Photography by Sam Folan. Photograph of Kwoklyn: One Wok, One Pot by Kwoklyn Wan (Quadrille, £16.99), Photography by Sam Folan.
STICKY ORANGE ROASTED GREEN BEAN AND MANGETOUT SALAD
"I am a strong advocate for warm salads. Roasting vegetables brings out their flavour but something dramatic changes when you roast green beans and mangetout (snow peas). There’s something about their bitter sweetness that is amplified in the process. This salad comes together quickly, retaining some crunch in the green veggies. Orange as the citrus in salads is criminally underrated in my opinion. Although it doesn’t offer that extreme acidity that lemon does, it gives a more subtle balance between sweet and sour.” – Denai
Moore (vegan chef)
Ingredients
Serves 4
• 200g (7 oz) fine green beans, topped and tailed
• 100g (3½ oz) mangetout (snow peas)
• 60g (2 oz/scant ½ cup blanched hazelnuts
• 250g (9 oz/1¼ cups) cooked green lentils
• 1 small shallot, finely sliced
• Handful of flat-leaf parsley leaves, roughly chopped, plus extra to serve
• Small handful of mint leaves, torn
For the orange dressing:
• Juice and zest of 1 orange
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 3 garlic cloves, very finely chopped
• Salt and freshly ground black pepper
7.5miles better per portion
Method
Preheat the oven to 180°C (400°F/gas mark 6).
In a small bowl, whisk together all the ingredients for the dressing.
In a large bowl, toss the green beans and mangetout with half the dressing, then spread the vegetables out evenly on a wide baking sheet. Roast in the oven for 20 minutes, adding the hazelnuts after 10 minutes.
Once roasted, transfer the vegetables back into the bowl and add the lentils, shallot, parsley and mint. Add the remaining dressing and toss to combine. Sprinkle with a little more parsley before serving.
93.1% less emissions than a Sticky Orange Roasted Beef and Mangetout Salad.
Plentiful by Denai Moore (Hardie Grant, £24)
Photography by: Yuki Sugiura
Pawsome Cookies
"There’s so much incredible vegetarian and vegan food and I think it’s so exciting how many people are seeing that too!"
– Kim-Joy
Ingredients
• 200g [¾ cup plus 2 tbsp] salted butter, at room temperature, cubed (or vegan butter – use one that’s close to 80% fat content)
• 90g [½ cup minus 2 tsp] caster or granulated sugar
• 1 tbsp vanilla bean paste
• 280g [2 cups plus 2 tbsp] plain [all-purpose] flour (to make gluten-free, substitute with a gluten-free plain flour blend plus ¾ tsp xanthan gum)
• 100g [⅓ cup] your favourite jam
Tip: Use a variety of different jams for different flavours and colours.
Please note: We haven’t done a carbon comparison for this purrfectly delicious sweet treat recipe (after all, who puts meat in sweet cookies!?) Enjoy!
Method
Line a rimmed baking sheet with baking paper or a silicone mat.
Add the butter, sugar and vanilla to a large bowl and beat together with a spoon or spatula until smooth and spreadable.
Add the flour (plus xanthan gum, if gluten-free) and mix until just combined. The dough should be slightly sticky, but soft and easy to handle.
Divide the dough into 16 roughly equal pieces, then roll each piece into a rough ball and flatten with the palm of your hand.
Arrange on the prepared baking sheet and press each cookie to create indents that resemble a cat paw – 1 larger indent with 4 smaller indents around it.
You can use your fingers, chopsticks or similar to create these indents.
Chill in the fridge for 30 minutes, or in the freezer for 10 minutes, and preheat the oven to 160°C [325°F/Gas mark 3].
Bake for 10 minutes, then remove from the oven and press the indents back down again (they will have risen up a little while baking). Using a small spoon, add a little jam to each indent, or put the jam into a piping [pastry] bag and pipe it into each indent, if easier. Return to the oven for another 10 minutes, or until just ever so lightly browned at the edges and the jam looks set. Leave to cool on the baking sheet for 10 minutes, then carefully transfer to a wire rack to finish cooling. Store in an airtight container for 1–2 weeks.
(Great British Bake Off star)
Makes 16
Bake Me a Cat by Kim-Joy (Quadrille, £16.99)
Photography: Ellis Parrinder
44.3% less emissions than Malai Masala with chicken instead of broccoli.
Malai Masala
(Roasted marinated broccoli in a creamy sauce)
"I love this recipe for many reasons especially because it’s a real showstopper that doesn’t feel like a side dish, whilst being quite simple to prepare. It’s packed with great nutrition and the elements can be batch cooked ahead of time. I always make double the sauce and freeze half. I like to switch up the broccoli for romanesco or cauliflower too."
–
Ingredients
• 1 large head of broccoli, quartered lengthways, including stem
For the marinade:
• 2 fat garlic cloves, or use 2 teaspoons garlic paste
• 2.5cm/1in. thumb of fresh ginger, peeled, or use 1 heaped tablespoon ginger paste
• 60g cashew nuts, soaked overnight in cold water, then drained
• ½ teaspoon white pepper
• 1-2 green chillies, to taste
• ½ teaspoon salt
For the sauce:
• 1 tablespoon culinary coconut oil, or use good-quality vegetable oil
• 1 stick of cassia bark, or use cinnamon bark or a pinch of ground cinnamon
• 4 cloves
• Seeds of 4 green cardamom pods
• 2 brown onions, roughly chopped
• 5cm/2in. thumb of fresh ginger, peeled, or use 2 heaped tablespoons ginger paste
• 1 tablespoon paprika
• 1 teaspoon fenugreek powder
• ½-1 teaspoon deggi mirch chilli powder
• 400g can peeled chopped plum tomatoes, or use 2 tablespoons tomato paste
• Large pinch of salt
• ½ tablespoon date syrup, or use pure maple syrup or unrefined coconut sugar
• 2-3 tablespoons oat or soya milk or cream
To serve:
• 1 tablespoon fresh pomegranate seeds
• small handful of flaked almonds, lightly toasted
• small handful of freshly chopped coriander
You will need:
• Baking sheet, lined with parchment
Method
“This recipe is from my latest book, Healthy Vegan Street Food, a collection of sustainable & healthy plant-based recipes from India to Indonesia, published by RPS Ltd.” Instagram: @thehungrygecko
Serves 2 as a main, or 4 as an accompaniment
Place the marinade ingredients and 2–3 tablespoons cold water in a blender or food processor and blitz to a smooth, thick cream.
Place the broccoli in a large bowl, add the marinade and thickly coat the pieces in the marinade. Set aside for 1 hour.
To make the sauce, place a heavybottomed pan over medium heat, add the oil, cassia, cloves, cardamom and onions. Fry gently until the onions are softened and fragrant. Add the ginger and powdered spices, and fry for a further 2–3 minutes. Add the chopped tomatoes, salt, date syrup and 60 ml water, mixing everything well (if using tomato paste, add 350 ml of water to the pan). Bring to the boil, then reduce the heat to medium–low and simmer for 7–8 minutes.
Remove the pan from the heat and take out the bark. Add the sauce to a food processor or blender along with the vegan milk or cream and blitz until smooth. Set aside.
Preheat the oven to 220°C (425°F) Gas 7.
Arrange the broccoli pieces on the lined baking sheet and bake in the hot oven for 20 minutes until the broccoli is just tender and the pieces have started to lightly brown.
Heat the sauce and pour onto a large serving platter or into a wide bowl. Arrange the roasted broccoli pieces on top, then scatter with the pomegranate seeds, toasted almonds and coriander. Serve immediately with steamed basmati rice.
2.4miles better per portion
Jackie Kearney (MasterChef finalist and award-winning author)
Recipe from Healthy Vegan Street Food by Jackie Kearney (Ryland Peters & Small, £20) Photography by Clare Winfield © Ryland Peters & Small.
Photograph of Jackie: Sarah Jones
Caramelised Balsamic and Red Onion Tarts with Goats’ Cheese
"The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats’ cheese and sage. Serve them as a special first course with some balsamic-dressed salad leaves, or 2 tarts per person make a brilliant light lunch." – Delia Smith (cookery writer and TV presenter)
Ingredients
For the filling:
• 6 tablespoons balsamic vinegar
• 2 lb (900 g) red onions, very finely sliced
• 2 x 100 g goats’ cheeses
• 1 oz (25 g) butter
• 1 level dessertspoon chopped fresh sage
• 8 sage leaves
• A little olive oil
• Cayenne for sprinkling
• Salt and freshly milled black pepper
For the cheese pastry:
• 3 oz (75 g) butter, at room temperature
• 6 oz (175 g) plain flour
• 2 oz (50 g) strong Cheddar cheese, grated
• ½ level teaspoon mustard powder
• Pinch cayenne
• 1 egg, beaten
Additional
Pre-heat the oven to gas mark 4, 350°F (180°C). (All Delia’s recipes are tested thoroughly using conventional ovens. For fan assisted ovens, if you are not able to switch off the fan function, we suggest you reduce the temperature by 20 degrees centigrade, or check the manufacturer’s handbook, although cannot guarantee the results in the same way we can for conventional ovens.)
EQUIPMENT
You will also need eight 3½ inch (9 cm) diameter x 1 inch (2.5 cm) high mini flan tins, greased, and a 5 inch (13 cm) pastry cutter or plate to cut around.
Recipe photograph: ©Miki Duisterhof. Delia portrait: ©Robert Wilson.
Recipe: ©Delia’s Complete How to Cook published by BBC Books 2009
For more Delia recipes, cookery school videos and information on ingredients and equipment visit deliaonline.com
Method
First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough.
Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 5 inch (13 cm) cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed.
To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic
vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away.
Then let the mixture cool until you are ready to make the tarts. To bake them, brush a little beaten egg on to each pastry case, pop them back into the oven, same temperature as above, for 5 minutes – this helps to provide a seal for the pastry and helps it from becoming soggy. Now spoon the onion mixture into the cases. Top each one with a slice of goats’ cheese and a sage leaf that has first been dipped into olive oil.
Finally sprinkle with a little cayenne and bake for 20 minutes.
90.3% less emissions than Caramelised Balsamic Lamb
Tarts with Goats’ Cheese.
16.0miles better per tArt
Makes 8
ARTICHOKE PAELLA
Serves 1
Ingredients
• ½ onion, diced
• 1 garlic clove, sliced
• ½ red pepper, roughly sliced
• Handful of arborio rice
• Pinch of turmeric
• Kettle of boiling water
• ½ vegetable stock cube
• Small handful of frozen peas
• A few pieces of artichoke heart from a jar
• Olive oil
• Salt and pepper
Method
Pan-fry the onion in a splash of olive oil over a medium heat for a few minutes until softened, then add the garlic and fry for a few more minutes.
Just before the garlic starts to brown, add the red pepper, arborio rice and turmeric, and season with salt and pepper. Stir for 1 minute to coat the rice in the oil and turmeric, then add 100ml of the boiling water and crumble in the stock cube. Stir continuously while the water simmers and gets absorbed by the rice, gradually adding more water (100ml at a time – you will need about 400ml in total), until the rice is tender and cooked – it should take about 15 minutes.
When the rice is cooked, stir in the frozen peas and cook for about 3 minutes, then stir in the pieces of artichoke. Remove from the heat, season to taste and serve.
0.2miles better per recipe
14.4% less emissions than a Prawn Paella.
"You can pick up jars of artichoke hearts in the supermarket . I always think they feel a bit special and exotic, so make the perfect star ingredient for creating a stunning vegan paella."
– Miguel Barclay (chef / presenter / author)
Photography by: Dan Jones.
Recipe from: Vegan One Pound Meals by Miguel Barclay – available now (Headline Home, £16.99)
Slimming One Pound Meals by Miguel Barclay is out on 25th May (Headline Home, £20)
Mushroom & Tofu Gochujang Curry
"Cooked in a light and spicy coconut sauce, this mushroom & tofu Gochujang curry is infused with so much umami. Quick and easy, it can be ready on the table in under 30 minutes."
– Annabelle Randles (food writer / The Flexitarian)
Serves 4
Ingredients
• 400g extra-firm tofu
• 200g basmati rice
• 2 tbsp melted coconut oil
• 1 medium onion
• 250g mushrooms
• 125g frozen peas
For the sauce:
• 1½ tbsp Gochujang paste (I used Chung Jung One Sunchang Red Pepper Paste)
• 2 tbsp tamari sauce
• 1 tbsp rice vinegar
• 2 tbsp light brown sugar
• 200ml light coconut milk
• Lemon juice
• Salt
To serve:
• Spring onion
• Red chilli
EQUIPMENT
• 1 tofu press
• 1 mixing bowl
• 1 large frying pan
Method
14.8 miles better per portion
Press the tofu for around 15 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top. When done, cut the drained tofu into 1.5-cm / ½-inch dice.
In the meantime, start cooking the curry.
In a mixing bowl, stir together the Gochujang paste, tamari sauce, rice vinegar and brown sugar. Set aside. Cut the onion into small dice. Roughly chop the mushrooms.
Start cooking the rice.
Heat the coconut oil under medium heat in a large frying pan. Add the diced onion and fry until soft, about 5 minutes.
Add the mushrooms to the pan and fry for another 5 minutes.
Add the tofu and frozen peas. Mix in the Gochujang sauce and coconut milk. Stirring often, cook for a further 5 minutes until the peas are cooked.
Season to taste with a splash of lemon juice and some salt if needed.
Serve on rice , topped with a sprinkle of sliced spring onions and some chilli.
90.5% less emissions than a Mushroom & Beef Gochujang Curry.
Annabelle Randles - The Flexitarian www.theflexitarian.co.uk
Instagram: @theflexitarianuk
63.3% less emissions than Smoky Pulled Pork and Broccoli Stem Tacos.
Smoky Lentil and Broccoli Stem Tacos
"Meat-eaters and vegans alike will enjoy this budget-friendly take on tacos. A handful of surprisingly simple ingredients lends big flavours and ‘meaty’ textures to the smoky lentil and broccoli stem taco filling." – Max La Manna (low-waste chef / award-winning author)
Ingredients
• 2 tbsp olive oil
• ½ red onion, thinly sliced
• 1 large broccoli stem, grated
• 1 x 400g tin green lentils, drained and rinsed
• 2 garlic cloves, finely chopped
• 4 sundried tomatoes, roughly chopped
• 1 tbsp tomato purée
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp nutritional yeast
• ¼ tsp black pepper
For the Crisp Cucumber Salsa:
• 1 baby cucumber, quartered lengthways, then thinly sliced
• ¼ red onion, finely chopped
• zest and juice of ½ lime
• 1 tbsp freshly chopped mint
• 1 tbsp freshly chopped coriander
• ¼ fresh red or green chilli, seeded, finely chopped
• Pinch of salt
• ¼ tsp black pepper
To serve:
• 10 corn or flour tortillas, warmed
• Crisp Cucumber Salsa
• Freshly chopped coriander and basil
• Lime wedges
Method
1.7miles better per portion
Heat the oil in a large frying pan over medium heat and cook the onion for 3–5 minutes, stirring occasionally, until soft. Add the grated broccoli stem, lentils, garlic and sundried tomatoes and cook for 2–3 minutes, stirring occasionally. Add all the remaining ingredients and cook for about 3 minutes, stirring frequently, until the mixture thickens and begins to stick to the pan. Stir in 1–2 tablespoons of water for the last minute of cooking. Remove from the heat and cover with a lid while you warm the tortillas.
To serve, spoon the lentil and broccoli stem mixture onto warm tortillas and top with Cucumber Salsa, fresh coriander and basil, with lime wedges on the side.
Recipe extracted from You Can Cook This! by Max La Manna (Ebury Press, £22) Photography by Lizzy Mayson.
Serves 4
For the Crisp Cucumber Salsa:
In a mixing bowl, combine the cucumbers, red onion, lime juice and zest, mint, coriander and chilli. Season with salt and black pepper and leave for about 10 minutes before serving. This will allow the flavours to marinate and will also remove some of the liquid from the cucumber, providing a less watery crunch.
Tofu, Dandelion & Pickled Apple
"I have always felt that one of the things that you can miss in plant-based cuisine is the flavours of the sea, which can be so transportive and nostalgic. In this small dish of tofu, cooked wrapped in kelp, the flavours from slow cooking in seaweed are complemented by a vibrant dandelion sauce with fresh, bright, pickled apple." – Eddie Shepherd (award-winning modern plant-based chef)
Serves 12 (as a tasting course)
Tofu Cooked in Kombu
Ingredients
• 500g firm tofu
• Zest of 6 lemons
• 30g fresh thyme
• 150g rapeseed oil
• 20g dried kombu (kelp)
Method
Place the kombu in cold water to rehydrate for one hour. Then cut the kombu into long thin strips.
Cut the tofu in rectangular pieces and place each piece of tofu on a strip of kombu.
Sprinkle the tofu generously with sea salt then roll it up in the kombu and place the bundle in a vacuum bag or zip lock bag. Continue until all the tofu is wrapped and placed in the bag.
Place the lemon zest, thyme & rapeseed oil in the bag with the tofu then seal. Cook the tofu in a water bath at 60°C for 12 hours.
Dandelion Sauce
Ingredients
• 75g freshly picked dandelion petals
• 500g caster sugar
• 1 litre water
• 30g citric acid
• juice & zest of four lemons
Method
Pick the yellow petals from the dandelion heads and throw away the rest of the head (this is laborious but necessary). You want 75g of just petals.
Combine the sugar, citric acid, water, lemon zest and juice and bring to a simmer, then allow the liquid to cool to room temperature.
Add the dandelion petals to the cooled liquid and allow the mix to steep and infuse at room temperature for two days, then strain and bottle or freeze the sauce.
Blueberry Pickled Apple
Ingredients
• 2 crisp fresh apples
• 200g blueberry vinegar (see below)
Method
For the freshest flavour the pickled apple should be prepared using a vacuum machine just before serving.
Cut the apple into small 2mm cubes. Place these small pieces of apple in a vacuum bag with the blueberry vinegar.
Then vacuum them on 100% in a chamber vacuum sealer to flash pickle the apples.
If you don’t have access to a vacuum machine you can marinade the apple in blueberry vinegar for around 6 hours in the fridge instead.
Blueberry Vinegar
Ingredients
• 100g blueberries
• 400g cider vinegar
• 10g salt
• 200g caster sugar
TO SERVE
Ingredients
• Dandelion sauce
• Lemon infused oil - optional
Method
Blend together the blueberries, vinegar, salt and caster sugar. Then strain this mixture through a fine sieve and reserve in the fridge until ready to use.
Method
Remove the tofu from the bag and unwrap it from the kombu.
Blowtorch the tofu until lightly browned on the outside to give it some charred flavour and a slight cooked crust. Then cut the tofu into cubes.
67.4% less emissions than a Pork, Dandelion and Pickled Apple dish.
1.3 milesbetter perportion
Place a cube of tofu in a small bowl and top it with a small spoon of the blueberry pickled apple.
Drizzle over some of the dandelion sauce.
Finish the dish with a few drops of lemon oil and a sprig of fresh fennel.
For more info about Eddie Shepherd, head to: www.veggiechef.co.uk
CHARGRILLED COURGETTES WITH WHIPPED FETA & BLACKENED CHILLI-LIME DRESSING
“Chargrilling courgettes on the griddle or the barbecue brings out their sweetness, while also giving them elusive smoky notes. Using a mixture of yellow and green courgettes makes for a particularly lovely-looking salad. This dressing was devised by Leo, Wahaca’s development chef, and it is blissfully light, sharp and zingy all at the same time, perfect for dressing the rich courgette flesh.”
- Thomasina Miers (cook / co-founder of Wahaca / food writer)
Ingredients
• 70ml (2½ fl oz) good olive oil
Serves 4-6
• 6 large courgettes (zucchini), green and yellow
• Few large handfuls of watercress or other peppery leaves
• 50g (2 oz) toasted hazelnuts (filberts) (optional)
For the whipped feta
• 200g (7 oz) feta, drained
• 180g (6½ oz) Greek yoghurt
• 2 tbsp tahini
• Zest of 2 limes
For the dressing
• 2 green chillies
• 12g (½ oz) sea salt
• Juice of 2 limes
• Handful mint leaves, plus extra for garnish
Method
4.4 miles better per portion
Blitz the feta and yoghurt with the tahini, lime zest and 1–2 tablespoons of the olive oil. Set aside.
Dry-roast the green chillies in a dry frying pan (skillet) until blackened in spots all over, then whizz with 50ml (1 fl oz) water, the salt, mint leaves, 50ml (1¾ fl oz) of the lime juice and 25ml (1 fl oz) of the olive oil.
Cut the courgettes lengthways into 2cm (¾ inch) slices and toss in 1–2 tablespoons of oil. Grill (broil) on a griddle or over a barbecue until nicely coloured on each side, turning with tongs. Once they are coloured and tender but not mushy, remove them from the barbecue onto a serving plate.
Spoon the whipped feta onto a pretty platter, followed by the courgettes. Drizzle with some of the lime dressing. Strew with the watercress and then top with toasted hazelnuts, if using, and the mint leaves. Dress with a little more chilli-lime dressing and serve.
Recipe photo: Tara Fisher
MEAT-FREE MEXICAN by Thomasina Miers (Hodder & Stoughton, 2022) is out now.
65.3% less emissions than Chargrilled Chicken with Whipped Feta and Blackened ChiliLime Dressing.
Portrait photo: © Tara Fisher 2015
Halloumi and Cauliflower Curry
“This Friday night ‘fakeaway’ is Halloumi and Cauliflower Curry. This recipe is a firm favourite of Flo’s and can be left to bubble away for hours (or made quickly in under 40 mins).”
– Celebrity chef Simon Rimmer and daughter Flo
Serves 4
Ingredients
• 200g halloumi, cubed
• 1 cauliflower, chopped into florets
• 1 large onion, diced
• 150g peas
• 250ml vegetable stock
• 2 tins chopped tomatoes
• 3 cloves of garlic, finely diced
• 1 tbsp turmeric
• 1 tbsp hot chilli powder
• 1 tbsp garam masala
• 1 tbsp ground cumin
• Knob of ginger, grated
• Chopped coriander, to serve
• Fresh red chillies, slices, to serve
Method
In a large, deep pan start by frying the onions on a medium heat until they begin to turn translucent and then add the garlic, ginger, and spices, stirring well until the onions are coated.
Add the cauliflower, tinned tomatoes and vegetable stock and leave to simmer for at least 40 minutes, stirring occasionally.
Whilst your curry is cooking, fry off your halloumi until golden brown.
Once your curry sauce has thickened add your halloumi and peas and simmer for a further 5 minutes.
Serve over rice with the coriander and chillies as a garnish. Enjoy!
70.5% less emissions than a Lamb and Cauliflower Curry.
www.greensrestaurants.co.uk
Instagram: @rimmersimon
Instagram: @florimmer
6.2 miles better per portion
Roasted squash and celery with sour cherries, Brazil nuts and aioli
"This dish is a good example of how creative you can be when making a salad. Forgetting rules about which ingredients you should use in a salad, or how they should be prepared, allows for creativity and invention. Next time you have a vegetable that needs using up, create a warm salad with it, pairing it with two or three ingredients from your larder. Roasting the vegetables in this way will intensify their flavours, making them sweet and moreish. Brazil nuts only grow in wild rainforests, meaning that the area where they are grown must be protected from deforestation. For best practice, buy organic, Fairtrade or FSC-certified nuts."
Ingredients
• 600g pumpkin or squash, cut into wedges, with skin on
• 6 celery sticks, cut into 5cm lengths, leaves and butt saved
• Glug of extra virgin olive oil
• 60g dried sour cherries
• 80g Brazil nuts, lightly crushed
For the aioli
• 100ml your choice of plain yoghurt
• 1 small garlic clove, crushed to a paste
• dash of extra virgin olive oil
• 1 unwaxed lemon, zest and juice
Method
Serves 4
Preheat the oven to 220°C /425°F/Gas Mark 7. Place the pumpkin wedges and celery on a baking tray, drizzle with the olive oil and roast in the oven for 30–40 minutes, or until they begin to char.
Meanwhile, to make the aioli, combine the yogurt with the garlic, a dash of extra virgin olive oil and the lemon zest and juice in a bowl. Serve the squash and celery in the baking tray drizzled with yogurt aioli, topped with the saved celery leaves, cherries and Brazil nuts.
4.8miles better per portion
80% less emissions than Roasted pork and celery with sour cherries, brazil nuts and aioli.
Eating for Pleasure, People & Planet by Tom Hunt, published by Kyle Books March 2020, Hardcover £26 (octopusbooks.co.uk)
Photography by: Jenny Zarins
– Tom Hunt (eco-chef)
West Indian Lentil Infusion
“National Vegetarian Week is a great chance to explore the delicious ways we can use fruit and veg to create something amazing!” – Jordan Pomerance (Young MasterChef’s vegan finalist)
Ingredients
• 400g chocho (chayote)
• 400g sweet potato
• 120g red pepper
• 400g carrots
• 2 medium onions (300g)
• 25g garlic
• 20g fresh turmeric
• 40g ginger
Serves 6
• 300g dried split red lentils (soak for 10 mins in cold water before using)
• 400ml coconut milk
• 600ml water
• 5g fresh thyme
• 2 bay leaves
Spices
• 2 tsp Caribbean curry powder
• 1 tsp turmeric
• 1 tsp paprika
• ½ tsp pimento
• ½ tsp nutmeg
• ½ tsp clove powder
• ½ tsp cinnamon
• ½ tsp ginger powder
Method
Make a paste in a blender with ginger, turmeric, garlic, spices, splash of water and ½ tsp salt.
57.8% less emissions than a West Indian Lentil Infusion with chicken instead of chocho.
Peel and cube the chocho, cube sweet potato (skin on), slice red pepper, and slice carrots into 1cm thick semicircles.
Thinly slice onions and caramelise low and slow until golden.
Add spice paste, thyme and bay leaves, cook for 3 mins.
Add veg and mix, cook for 5 mins.
Add coconut milk and water, bring to a boil.
Once pot has been simmering for 15 mins, add soaked lentils and reduce heat to low.
Stir every 5 mins until lentils are cooked and everything has come together (30-45 mins).
Season with salt and lots of black pepper, taste and adjust if needed.
Serve with rice or quinoa, plantain, broccoli and lime. Enjoy!
1 mile better per portion
Recipe by Jordan Pomerance Instagram: @yom.uk yom.org.uk
ASPARAGUS & RICOTTA TART
“We love a savoury tart and asparagus and ricotta are a perfect match. With some shop-bought puff pastry – preferably the all-butter kind – this is dead easy to put together and tastes amazing. Just the thing for a summer lunch.”
- Si King and Dave Myers (aka The Hairy Bikers)
Ingredients
• 1 x 320g roll of puff pastry
• 1 egg, beaten
• 150g ricotta
• Zest of 1 lemon
• 25g Italian-style vegetarian hard cheese, grated, plus more to finish
• 2 bunches of asparagus
• 1 tbsp olive oil
• Squeeze of lemon juice
• A few tiny mint, basil and chervil leaves or any micro herbs, to garnish
• Salt and black pepper
Method
1.4miles better per portion
Preheat the oven to 200°C/Fan 180°C/Gas mark 6. Unroll the puff pastry on to a lined baking tray. Score a 1.5–2cm border all the way around the pastry, making sure not to cut all the way through. Brush the whole thing with some of the beaten egg, then prick all over the centre with a fork.
Bake the pastry in the preheated oven for 15 minutes, then remove from the oven and set aside to cool.
Put the rest of the beaten egg in a bowl and add the ricotta. Mix until smooth, then beat in the lemon zest and Italian-style vegetarian hard cheese. Season well with salt and pepper.
Gently press down the centre of the pastry if it has puffed up a lot, then carefully spread with the ricotta mixture. Trim the asparagus spears so they will fit the tart. Put the olive oil in a bowl and add the asparagus, then squeeze over some lemon juice. Gently turn the spears over until they are well coated in the oil and lemon, then season with salt and pepper. Arrange the asparagus over the ricotta and grate a little more Italian-style vegetarian hard cheese on top.
Bake in the oven for 15 minutes until the pastry is golden, the ricotta has puffed up very slightly around the asparagus and the asparagus is just cooked through. Squeeze a little more lemon juice over the top, sprinkle with herbs and serve warm.
4
Serves
31.8% less emissions than a Chicken & Ricotta Tart.
Recipe from The Hairy Bikers’ book: Brilliant Bakes (published by Orion)
DID YOU KNOW...?
If you ate every dish in this booklet just once instead of the meat/fish-based equivalent, you would save enough carbon to drive an average car a total of 116 MILES. As the crow flies, that’s further than FROM LONDON TO BRISTOL!
And if a household of four people did this, that would be enough saved carbon to drive 465 MILES! In a straight line, that’s the distance FROM EXETER TO INVERNESS!
We’re sure you’ll agree that’s a whole lot of carbon saved... just by choosing what to have for dinner!
SPREAD THE WORD!
You can help make an even bigger difference by encouraging your friends, family, work colleagues (in fact, everyone you know) to make their meals better by miles too!
The easiest way to spread the word is to use the hashtag #NationalVegetarianWeek on your social media.
We have images you can download and use here: www.nationalvegetarianweek.org/downloads
Together, let’s eat veggie, cut carbon and drive change!
EXETER INVERNESS BRISTOL LONDON
Sponsored by:
Brought
www.instagram.com/the_vegetarian_society
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www.twitter.com/vegsoc
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