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VL76_002.indd 2 21/09/2016 14:57:27
PROJECT PRODUCTION Design & Artwork By
 The UKs best-selling, award-winning vegetarian magazine

ria osbourne
Welcome
Dan Pearce

68 Joudie Kalla

Its not surprising to discover that studies show that My supper clubs allow me
creating happy mealtimes with delicious food for the to meet people who are
family generates a positive emotional response and interested not only in the
produces good life-long memories. And that is what this food of Palestine but also
issue is about: comforting, feelgood dishes that feed the about the country itself
soul as well as the tummy!
For weekday suppers, turn to page 44 and serve up our
savoury baked dishes from cheesy gratins to baked

victoria hely-hutchinson
pasta or for guaranteed new family favourites we love
Nicola Graimess delicious mini mug pies and cheese puff
Subscribe which are perfect for rainy-day eating (page 78).
today And to cook up some new ideas, fill the house with
And receive a
FREE copy of exotic smells and equally spicy flavours, try Rachel Demuths
Deliciously Ella colourful Korean recipes (page 22) or accept an invitation Alex Hely-
Every Day. into Joudie Kallas kitchen for dishes inspired by her 50 Hutchinson
See page 64 for Palestinian heritage and large family gatherings (page 68). Working with Rude
full details. The link between family, food and feeling good about Health allowed me
your eating choices is also central to our revolutionary the opportunity to
food hero this issue. Kelly Rose Bradford interviews challenge the way food
The Vegetarian Butcher Jaap Korteweg, on page 56. His was produced and build
passion for creating award-winning, plant-based, meat values for a food business
substitutes despite coming from a long line of animal
From Palestine on a Plate: Memories from my mothers kitchen by Joudie Kalla (Jacqui Small)

farmers is truly inspiring.

Lindsey Harrad, Editor

eat Smart harpercollins
COVER RECIPE: Spinach and cheese parcels by Ria Osbourne

Editors pick

38 Niomi Smart

When I transitioned
to a plant-based way
of eating my love of
cooking really kicked off
Korean cuisine A farmers tale Student kitchen
Rachel Demuths spicy How a Dutch vegetarian Winter warmers from
Asian dishes, from kimchi went on a quest to create teen food blogger
to kimbap. meaty flavours. Izy Hossack.
Page 22 Page 56 Page 61 03

003_VL76[editorial]NT2SJ.indd 1 22/09/2016 12:02

 In this issue win!
vegan hair
makeover from
karine jackson
worth 150
page 93

50

46 25

12 72 09

Food matters 44 Just baked

56
50
22
68
3 ways to buy
Never miss an issue of
Vegetarian Living
l Subscribe: get the equivalent of
two FREE issues delivered direct
to your door see page 64
l Buy online at www.selectps.com
l Download the digital edition
from www.pocketmags.com
15 Seasons eatings
This month try something different, from
baked quince to pomegranate salad, while
Kate Hackworthy praises the humble potato
22 More than just kimchi
Chef Rachel Demuth explores the customs
and colourful cuisine of Korea, from Buddha
bowls to seaweed rolls
30 La dolce vita
From chai and ginger layer cake to chocolate
torta, enjoy exquisite cakes from the tea rooms
of Italian baker Melissa Forti
38 Niomis savvy suppers
Eat Smart every day, with healthy vegan
dishes from lifestyle blogger Niomi Smart
42 Kitchen tutorial
Add a bit of culture to your cooking with
homemade sour cream and yogurt
Warming suppers hot from the oven perfect
for a misty autumn evening
50 A grain of comfort
Discover how a love of Danish porridge led
Alex Hely-Hutchinson to change career
direction from finance to food
54 Vegan kitchen
ine Carlin gets geared up for party season
with deliciously easy dips
61 In my kitchen: Izy Hossack
Simple suppers with the feelgood factor
created by the popular student blogger
74 Make a date
From Turkish pilaff to pecan loaf, Sarah Beattie
shows how to choose and cook with dates
78 Hearty and happy
Teatime favourites from veggie food writer
Nicola Graimes, guaranteed to please

04 |

004-5_VL76[Contents]NT2SJ.indd 1 22/09/2016 11:22

 Contents
Subscribe today and receive
Deliciously Ella Every Day for FREE! see page 64

Editors
pick

84

41 78

38 43 61

82 Home cooking with Chava Regulars If we want to solve

animal welfare
With a focus on sweet potatoes, Chava creates
comfort food thats packed with goodness 03 Welcome
88 From the land of fire and ice 07 Shopping list issues, it is important
to give people what
Street-food recipes from the restaurant of top Look to classic marble to add kitchen glamour
Icelandic chef Solla Eirksdttir
08 New shoots
Features
News, competitions, new veggie and vegan
products, reviews and events
they want to eat
Jaap korteweg,
28 A birds eye view 73 Back issues the vegetarian butcher,
Adrian Thomas from the RSPB explains how to Have you missed an issue? Order copies here page 56
attract feathered friends to your garden
84 Little life
56 The vegetarian butcher Rediscover classic board games, plus enjoy
How a former Dutch pig farmer has become firework fun and kitchen doodling
an award-winning producer of high quality
meat substitutes 92 Beauty notes
Sara Niven experiences a new professional
68 A love letter to Palestine vegan hair salon service
Supper club chef Joudie Kalla on how she
rediscovered her cultural heritage through 98 Eating out: Bath
cooking her mothers traditional dishes Alex Bourke visits the Georgian spa city

www.vegetarianliving.co.uk | 05

004-5_VL76[Contents]NT2SJ2.indd 2 22/09/2016 13:55

VL76_006.indd 6 21/09/2016 14:58:35
 Shoppinglist

Home and dry

Brighten up dishes duty with a
marble-effect tea towel, finished Roll with it
with vibrant pink stitching. Take a stand Elegant and oh-so-stylish,
10.50 from www.tch.net Casa Coutures classic cake stand this gorgeous rolling pin with
gets a modern twist courtesy of a stand is a great gift for bakers.
contemporary beaten-metal base. 32 from
Tea for two 50 from www.houseoffraser.co.uk www.notonthehighstreet.com/dibor
Super-stylish marble from the
Oliver Bonas autumn/winter range, this
cup-and-saucer set is a teatime treat.
24 from www.oliverbonas.com

Marvellous marble
Glam up your kitchen with one of
the seasons most sophisticated
trends cool, classic marble.

Cool it
Family-run Marbletree stocks a range
of gorgeous goodies, including these
handcrafted wine coolers in a choice
of four colours.
39.50 from
www.notonthehighstreet.com/marbletree

Mat finish
Treat your cuppa to the coaster it
deserves with these contemporary
marble mats.
26 from www.oliverbonas.com

Dip in
We love to dip, and these marble
bowls with stainless steel middle
from the John Lewis Croft
Collection are just too tempting!
35 from www.johnlewis.com
Mix and match Going for gold
Serve up a treat with this handmade A gorgeous gold-effect handle
board, which blends cool marble with lends this marble pestle and mortar
warm, ethically sourced mango wood. a sophisticated look. Far too good-
28.95 from looking to hide in a cupboard!
www.decoratorsnotebook.co.uk 35 from www.marksandspencer.com

www.vegetarianliving.co.uk | 07

007_VL76[ShoppingList]NTSJ.indd 1 20/09/2016 11:54

 newshoots
All the latest vegetarian and vegan lifestyle news
and products, plus reviews, events and much more...
Photograph: Steve Christo
Tofu burger, mate?
Prawns off the pub menu as young Aussies go vegan
When it emerged that Australias first-ever
vegan pub was opening this autumn, the old
clichs about the locals love for prawns on
the barbie meant press coverage across the
world. The Green Lion pub in West Sydney
hit the headlines with a menu containing
a Green Mac burger and other plant-food-
based pub classics, vegan alcohol and even,
in an inventive twist on an old Aussie pub
favourite, a raffle for a meat tray which
doesnt contain any animal produce.
While anyone with a passing interest in
food culture will know theres much more to
cuisine down under than stereotypes about
pies and prawns, what isnt as well known
is the growth in popularity of veganism in
the country. Research earlier this year by
Euromonitor International suggested that
veganism is growing faster in Australia
than any other Western country third in
the world behind the United Arab Emirates
and China while another study showed
that 11.2 per cent of the population are now
vegetarian. The analysis by Roy Morgan
Research showed that the percentage of
non-meat-eaters was estimated to be as high
08 |
008-9_VL76[NewShoots]NTSJ.indd 8
A Baja-style fishless taco
from The Green Lion
as 30 per cent in the younger demographic
of people living in cities, a group they
categorise as confident, cosmopolitan, well-
educated and quite possibly gay who are
highly educated and affluent.
Green Lion landlord Bhavani Baumann,
who runs the pub with her business partner
Sacha Joannou, told Vegetarian Living that
the media interest in the decision to offer
vegan food and drink was mind-blowing.
We put out a press release thinking a few
people might pick up on this, but the phone
hasnt stopped! she laughed. Weve had
loads of hate mail as well on social media,
which I find a bit bizarre. Like the decision
not to eat animals is somehow a weird thing
to do and can get people really worked up.
Bhavani is a lifelong vegetarian who went
vegan 18 months ago after she faced up to
her views on the dairy industry. She said she
was unsurprised by the figures showing the
growth in veganism in Australia and that their
decision to launch a vegan pub was simply
responding to a demand in the market.
There has definitely been a shift away
from meat-and-two-veg that Ive noticed,
Photograph: Steve Christo
Green Mac burger
Bhavani Baumann
and Sacha Joannou
Photograph: Steve Christo
Closer to home
It should be noted that Australia is
not the only country where vegan
pubs are opening. Jimmy Pearson,
spokesperson for the Vegan Society,
said: We are noticing more and more
pubs in the UK turn their menus
completely vegan. Only in August
this year The Peacock in Nottingham
went 100 per cent vegan, theres also
the Ship Inn in Newcastle, while The
Globe in Glossop has been vegan
for a decade or more. Its a growing
trend, and one we warmly welcome
because pubs have generally not been
a great food destination for vegans,
with menus still typically consisting of
pub classics. There are also a large
number of bars which serve exclusively
vegan food, like the 78 in Glasgow and
The Hope and Ruin in Brighton.
but in lots of ways I think we did have a lot of
catching up to do in Oz, says Bhavani. What
I think has happened is a lot of young people
have been affected by the information that
can be shared on social media and the
reality of the meat industry. For us, opening
the pub just made sense because in our
neighbourhood we already have a vegan
pizzeria, a vegan fish and chip shop and a
vegan gelato place.
20/09/2016 18:06
 Welsh wonders
The emphasis at the Hamper
Llangollen Food Festival
(1516 October) is on home
cooking, where visitors can learn
about bee-keeping and making
jams, chutneys and pickles. There
will be some drama though, as
local chocolatier Jo Edwards
(pictured) aims to snatch TV chef
Gino DAcampos world record for
making truffles. Hes made 47 in
two minutes; shes aiming for 50!
l www.llangollenfood
festival.com
A forest foray
Vegetarian celebrity chef Simon
Rimmer is one of the star attractions
at this years New Forest Food & Drink
Festival (31 October6 November).
The Sunday Brunch presenter is
hosting a four-course Vegetarian
Forest Feast at Burley Manor. Other
highlights include cheese tastings
(all use vegetarian rennet) and a
festival producers market.
l www.thenewforest.co.uk/
newforestfoodfest
008-9_VL76[NewShoots]NTSJ.indd 9
From Peckham
to Persia
Prolific author and blogger Sally Butcher
returns this month with her latest book,
Persepolis: Vegetarian recipes from
Peckham, Persia and beyond. It gathers
150 recipes inspired by the cuisines of the
Middle East and the Mediterranean with a
particular focus on vegan options.
l Persepolis is published by Pavilion
Books on 13 October at 25.
Food, glorious food
November
The Good Food Show returns to London
(1113 November) with what promises
to be their biggest event yet. Paul
Five ways
Hollywood, Michel Roux Jr, Tom Kerridge
and Nadiya Hussain are among the
to get
celebs staging demos and book signings
across the huge three-day exhibition.
inspired...
There are plenty of tastings too!
l www.bbcgoodfoodshowlondon.com
Streets
a he a d
Kerb Camden is a new must-visit destination for street food devotees.
The relaunched site gathers 35 of Londons best stalls daily, with late
opening and music on weekends. There are plenty of veggie options,
but the vegan burritos stand Club Mexicana is a particular standout.
l www.kerbfood.com/camden
www.vegetarianliving.co.uk | 09
20/09/2016 18:10
 newshoots
Meet the
maker
From Russia
with love
Natasha Bowes couldnt believe it when she
got to the UK and couldnt find any decent
kefir. She left her home in Moscow 17 years
ago, long before the probiotic cultured
milk drink had become acknowledged
in the West as a super-food, but she
says its power had always been known
in her homeland, where it is seen as an
important part of the diet to help ward off
illness and increase strength, because of
its combination of friendly bacteria and
vitamins and minerals. I drank it as a child,
but when I went on to train as an athlete for
the Russian figure skating team kefirwas an
essential part of my diet and health regime.
Natasha went on from figure skating
to work in finance, which brought her to kitchen, and undertook a lot of research flavours to appeal to as many people as
Europe. I missed kefir since leaving Moscow before starting the business. My dream possible. Id like to see Bio-tiful Kefir being
and couldnt find any good quality kefir in was to make the delicious, high-quality readily available to everyone in the UK and
London. I felt there was a market need for it; cultured milk drinks I grew up on available Western Europe.We had children in mind
its genuinely healthy and entirely natural. throughout the UK. Since then, the brand when we created our kefir smoothies, as
So I decided to start producing it myself. has grown quickly and is now stocked they are naturally a little sweeter due to the
She set up her own company, Bio-tiful, by the likes of the Co-op, Whole Foods, fruit, but have all the goodness that kefir
in early 2012 with the ambition to make Selfridges, Harrods, Fortnum & Mason, gives your digestion and immunity. Were
high quality kefir and riazhenka, which Planet Organic and Ocado. producing baked milk kefir as well, which is
is a fermented drink made from baked Natasha says that she now wants to smooth and creamy; its a delicious, thicker
milk. I started small, working in my own find new stockists and offer different alternative to our original kefir.

Taste test
Umami sauces 2 The Coconut
Company
Its not just soy sauce that gives the incredibly
satisfying earthy hit of the savoury fifth
Organic Amino
taste. Heres some alternatives. Sauce
This new organic sauce
range was created as an 3 Tideford
alternative to soy sauce.

1 Clearspring Umami Not only is it soya- and Fresh Red Miso

Paste with Chilli
The new paste range from
Clearspring illustrates why the
word umami translates as savoury
deliciousness in Japanese. Perfect
in stir-fries or dressings.
l 4.49 from Planet Organic, Budgens or
www.clearspring.co.uk.
gluten-free, but it also has
reduced salt. The flavour,
which is derived from raw
coconut sap combined
with salt and garlic, is
convincingly like soy sauce,
but somewhat sweeter.
l 4.99 from
www.thecoconutcompany.co.
Vegan supplier Tideford have a
fantastic fresh, unpasteurised
and soya-free miso thats made
from rice and koji. It works
brilliantly in Asian recipes but
is also a great alternative to
Parmesan in risottos.
l 4.99 from Waitrose, Tesco, Booths,
Ocado and Abel & Cole.

10 |

010-11_VL76[NewShoots]NTSJ2.indd 10 21/09/2016 17:19

 In our trolley
The Veg Living teams
favourite products

Wholefood specialists Perkier have created four new quinoa

bars that are a healthy but delicious alternative to biscuits
or chocolate bars. Flavours include Cashew & Chia, Goji &
Cranberry, Cacao & Cashew, and Oaty Cranberry & Cashew.
l 65p per bar at Sainsburys.

Free-from Its crunch time

Posh popcorn makers Proper Corn have branched out into

foods
what theyre calling a grown-up new range that has a nuttier
feel. Their Crunch Corn range is half popped so it has the
taste of popcorn but the texture is firmer. Four flavours are
available; the Sweet & Smoky Chilli and Salt & Vinegar are
Fast-growing organic food
specialists Mr Organic have
stand-outs that go brilliantly with a beer.
l 89p per pack or 1.99 for a sharing pack from Tesco, Hot pot
launched a whopping 16 new Boots and WH Smith. Soup supremos Glorious!
products for the autumn. have hit the market with
Highlights include a vegan four new vegan flavours
chocolate spread made they call their Super Soups.
without dairy and an eggless All the range is gluten-free
mayonnaise that the makers say and low-fat, and the makers
raises the bar. say theyll give you at least
l Free From Chocolate & two of your five-a-day.
Hazelnut Spread 3.99, Free l 1.98 for a 600g pot
From Mayo 2.79, available from Asda.
from Ocado.

veg
LIVING
LOVES
A
chocolate
a day
Hotel Chocolats Twas The Night Vegan chocolate specialists
Before Christmas calendar is Moo Free offer an animal-
Is it too early to think an ideal solution for couples free advent calendar at a
who squabble every morning in bargain price. Their calendar
about Christmas Belgian chocolatiers Godiva December over whose turn it is to this year is a colourful snow
in November? have a range of festive treats get the chocolate. Their sharing scene and the 24 chocolates
Well, not if youre this year but their calendar, calendar contains 48 truffles to hidden behind its doors are
which features scenes from the make sure everyones happy in the free from dairy, gluten, soya
planning which Nutcracker, is pick of the bunch. run up to Christmas. and GM products.
chocolate advent l 23 from l 26 from Hotel Chocolat, l 4.75 from Waitrose,
calendar to buy www.godivachocolates.co.uk. branches nationwide. Sainsburys and Asda.

www.vegetarianliving.co.uk | 11

010-11_VL76[NewShoots]NTSJ.indd 11 20/09/2016 11:57

 newshoots
Roasted carrot and chickpea salad
Xxxxxxx

with tahini dressing

Riverford chefs
launch new channel
Organic farmers Riverford have teamed up
with the company behind Rick Steins TV
programmes to launch a YouTube channel
focusing on vegetables. The company plan
to release a string of videos each week,
championing different methods of cooking
produce. Riverford founder Guy Watson
(pictured above) said the channel is an
exciting way of supplementing the 3,000
recipes on their website.
We want our new recipe videos to show
people that it is easier than they think to
make veg the star of the plate. We want the
channel to be a place to return to whenever
you need help or inspiration around
vegetables, from broad beans and cardoons
to squash and fennel, but not forgetting
the humbler members of the veg tribe:
weve been finding inventive ways with
carrots and cabbages and cauliflowers
for over 30 years. We want to share
that enthusiasm.
l View the Riverford recipe channel at
www.youtube.com/user/riverfordorganicveg.

national trust images/steve sayers

Magical
.com
s_bukley / Shutterstock

mystery
Hes one of the worlds
best-known vegetarians
and now its emerged that
Sir Paul McCartney is the
reason that cartoon star
Lisa Simpson doesnt eat
meat. Actor Hank Azaria,
who voices a string of
characters in the show, has
revealed the Beatle and
Stars in their eyes
his late wife Linda agreed Autumn is the perfect season to go stargazing because the skies are dark
to appear on the show in 1995 but the nights arent yet bitingly cold. The National Trust manages some
after producers agreed to make of the best sites in the UK to see the planets and the charity has launched
Lisa go veggie in the episode. Hank a new programme to encourage visitors to get out and learn more about
said the shows creators have been the night skies.
tempted a bunch of times to have Theres a string of events ranging from walks on Exmoor National Park
Lisa break her vegetarian vow but the first International Dark Sky Reserve in Europe to stargazing at
said they cant because they made Uppark House, which is where HG Wells fell in love with using a telescope.
that vow to Sir Paul. l Find out more about whats on in your region at www.nationaltrust.org.
uk/features/top-tips-for-stargazing.
Nicescene / Shutterstock.com

12 |

012_VL76[NewShoots]NTSJ.indd 12 20/09/2016 15:56

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VL72-054.indd 54 19/05/2016 16:54:18

 Seasonseatings

shutterstock.com
Delicious in November
While the weather may be not always be uplifting,
November is the month of indulgence, from cosying up
around a crackling fire and cooking comfort dishes to
curling up on the sofa with a hot chocolate or a nice glass
of red. While your shopping list of seasonal vegetables may
become decidedly shorter this month, more exotic winter
fruits from clementines to quinces and pomegranates add
a welcome dash of colour to the transition period between
autumnal abundance and Christmas cheer.

We
quinces
This lumpy pear-like fruit may have beautiful
yellow skin and a wonderful aromatic
fragrance, but the flesh is sour and hard
when raw. However, when cooked slowly and
gently, the flesh sweetens, softens and turns
golden pink. Youll find quinces growing
wild, in orchards or look out for them at
farmers markets. Often used for making a
Spanish quince cheese, also known as dulce
de membrillo, this thick sweet jelly pairs well
with cheese, especially manchego. You can
also use quinces in crumbles and pies, or even
for making sorbet.

Baked spiced quinces

Peel 4 quinces (not an simple task, but its easier with
a veg peeler than a knife), cut into quarters and toss
in a squeeze of lemon to avoid browning. Boil 500ml
water with 45 tablespoons of sugar, add spices
aromatics such as vanilla, cardamom, cloves or star
anise all work well then the quince. Simmer until
tender (about 30 minutes, depending on size and
ripeness). Transfer to a baking dish and pop into a
medium oven with a quarter of the cooking liquid, the Turn to
page 16 to
spices, 45 tablespoons of honey or maple syrup, and make quince
bake until meltingly tender. Serve drizzled with the comfits
baking juices and add a dollop of cream or ice cream.

www.vegetarianliving.co.uk | 15

015_VL76[SeasonalSection]NTSJ.indd 15 19/09/2016 21:56

 Seasonal star

Pomegranate
These intriguing fruits start
to come into season in
November, and with their
glossy skin and jewel-like
pink-red seeds they are a sign
the festive season is almost
upon us. Native to Iran, where
they grow wild, they are
now cultivated all across the
Photograph: Alan Benson
pulpy seeds, which are lovely
scattered on savoury salads
with cheese such as labneh or
feta, or added to pilaffs and
couscous dishes. With their
unique flavour that straddles
the sweet/savoury divide, they
can also be used in desserts
such as exotic fruit salads

Mediterranean, tropical Africa, served with Greek yogurt, or

Quince comfits
Traditionally comfits were little
sugar-coated titbits and these
quince confectionaries make
delicious fruity morsels for a
sweet treat.
Makes about 1.2kg
Prep 10 mins
the sugar has dissolved, then
continue to cook over very low
heat, stirring often, until the
quince is dark ruby red and
very stiff.
3 Pour into a lightly oiled 22cm
square cake tin, smoothing the
India and Southeast Asia,
popping up in recipes from all
these cultures but especially in
Middle Eastern dishes.
The perfect pomegranate
should be around the size of
an orange and feel heavy for
its size with taut, unbroken
skin. They should be stored in
the fridge or a cool, dry place
where they will keep well for
several weeks. To eat, simply
slice in half and spoon out the
why not try a pomegranate
parfait served in a pretty glass.
If you want to juice the fruit,
roll on a hard surface before
cutting and squeezing into
a sieve over a bowl press
with a spoon to extract all the
juice. Its delicious with gin in a
cocktail too!
l Turn to page 70 to make
Joudie Kallas hummus with
pomegranate seeds.

Your November larder

Cook 1 hr
4 large quinces, about 1.4 kg
700g caster sugar, plus extra
for coating
1 Preheat the oven to 180C/
fan 160C/gas 4. Place the whole
unpeeled quinces on a baking
tray, cover with foil and bake
for about 1 hour or until soft.
Roughly mash them and push
through a mouli or sieve.
2 Pop the quince pulp and the
sugar in a jam pan and put the
pan over medium heat. Stir until
top with an oiled spatula, and
allow to set overnight. Slice
into mouthful-size squares then
toss in extra caster sugar. The
comfits will keep in an airtight Fruit and nuts Apples, chestnuts, clementines,
container for several weeks. cobnuts, cranberries, hazelnuts, passion fruit, pears,
pomegranate, quince, walnuts
Vegetables Artichoke, beetroot, butternut squash,
cauliflower, celeriac, celery, chicory, horseradish,
Recipe adapted Jerusalem artichoke, kale, kohlrabi, leeks, parsnips,
from Not Just
Jam by Matthew potatoes (maincrop), pumpkin, salsify, shallots, swede,
Evans (Murdoch
Books, 14.99).
truffles (black and white), turnips, wild mushrooms
Photography by
Alan Benson. Salad and herbs Rosemary and sage

16 |

016-7_VL76[SeasonalSection]NTSJ.indd 16 19/09/2016 21:57

 Photograph: Martin Poole
Recipe adapted from
The Goodness of Greens edited by
Claire Rogers (Kyle Books, 9.99).
Photograph by Martin Poole.
016-7_VL76[SeasonalSection]NTSJ.indd 17
Seasonseatings
Wild rice, kale and
pomegranate salad
This hearty salad is a very modern recipe that
is packed with superfoods and classic Turkish
ingredients. Turkish staples dill, parsley, mint,
pomegranate seeds and walnuts add flavour,
and the addition of kale gives it a light,
modern twist. The dressing uses sumac to
give an extra sour note.
Serves 6 | Prep/cook 25 mins
350g mix of black, red, brown and white rice
150g kale
handful of finely chopped dill
2 handfuls of finely chopped flat-leaf parsley
handful of finely chopped mint
1 red chilli, deseeded and finely chopped
200g pomegranate seeds
55g walnuts, lightly crushed
For the dressing:
4 tbsp olive oil
3 tbsp pomegranate molasses
juice of 1 lemon
1 tsp caster sugar
1 tsp of sumac
sea salt and freshly ground black pepper
1 Cook the rice in a large pan of boiling water
according to packet instructions, starting
with the variety that takes the longest and
adding the rest at appropriate times so that
they all cook perfectly. Drain and rinse under
cold running water. Set aside to drain.
2 Meanwhile, cook the kale for 23 minutes in
a large pan of boiling water. Drain and refresh
under cold running water. When cold, drain
thoroughly and squeeze out the excess water
with your hands.
3 Whisk all the dressing ingredients together
in a small bowl.
4 Put the drained rice in a large mixing
bowl and add the kale, herbs, chilli and half
the pomegranate seeds and walnuts. Pour
in three-quarters of the dressing and mix
everything together thoroughly.
5 Tip the salad into a serving dish and pour
over the remaining dressing. Top with the
remaining pomegranate seeds and walnuts
and serve immediately.
n Per serving 394 cals, fat 14.9g, sat fat 1.9g,
carbs 58.8g, sugars 13.7g, protein 7.1g, salt 1g,
fibre 4.5g
www.vegetarianliving.co.uk | 17
19/09/2016 21:57
 Seasonseatings
Thai green vegetable curry
The addition of sweet pineapple to this
vibrant curry gives it a real lift. The green chilli
adds a little extra heat, but this can be left out
if you prefer a more subtly spiced dish.
Serves 6 | Prep 15 mins | Cook 25 mins
1 tbsp rapeseed oil
2 banana shallots, chopped
1 green chilli, deseeded and finely chopped
55g Thai green curry paste
75g red lentils
2 leeks, washed and sliced
1 red and 1 yellow pepper, deseeded and
thickly sliced
300g butternut squash, peeled and cubed
200g green beans, trimmed and cut into
3cm lengths
18 |
018_VL76[SeasonalSection]NTSJ.indd 1
300g half-fat coconut milk
220g can pineapple rings, drained and cut
into chunks
150g spinach leaves
sea salt and freshly ground black pepper
To serve:
Thai jasmine rice
large handful of fresh coriander, chopped
80g cashew nuts, toasted in a dry pan
1 Heat the rapeseed oil in a large, non-stick
pan over a low-medium heat. Add the shallots
and green chilli and cook gently for a few
minutes. Add the curry paste and cook gently
for a further 2 minutes, stirring frequently.
2 Stir the lentils into the paste then add the
leek, pepper, squash, beans and coconut
Photograph: Will Heap
Recipe adapted from The Goodness of
Greens edited by Claire Rogers (Kyle
Books, 9.99). Photograph by Will Heap.
milk. Bring to the boil then lower the heat
and simmer, covered, for about 20 minutes,
by which time the lentils should be very soft.
3 Stir in the pineapple pieces and add the
spinach leaves. Cover the pan and simmer for
2 more minutes, by which time the spinach
will have wilted and can be stirred easily into
the sauce.
4 Taste and adjust the seasoning. Serve with
Thai jasmine rice and top with fresh coriander
and toasted cashew nuts.
Cooks tip Check that your Thai curry paste
is veggie-friendly, as some contain fish in
the ingredients.
n Per SERVING 509 cals, fat 16.1g, sat fat 5g,
carbs 77.4g, sugars 12.6g, protein 15.1g, salt
1.6g, fibre 9g
19/09/2016 21:58
 Seasonseatings

Photograph: Kim Lightbody

Warm goats
cheese, lentils,
pear, sultanas
and chicory
This is a great winter salad. There
are many varieties of goats
cheese, but when baking it in the
oven this way, its best to use the
kind with a rind around it to hold
it together. Always make sure
that your oven is fully preheated
before putting the cheese in, so
that it gets good colour quickly
and doesnt melt completely.

Serves 4 | Prep 10 mins

Cook 15 mins

400g Puy lentils

400g firm vegetarian goats
cheese
extra-virgin olive oil
2 ripe pears
60g sultanas
1 bulb chicory
a few flat-leaf parsley leaves
salt and freshly ground black
pepper

For the French vinaigrette:

100ml groundnut oil
1 tsp Dijon mustard
50ml white wine vinegar
100ml olive oil
salt and black pepper

1 Put the lentils in a large pan,

cover with plenty of water,
bring to the boil and cook for
1015 minutes, or until they are
just soft. Drain and rinse under
hot running water.
2 Preheat the grill to medium-
high. Keep the goats cheese
rounds whole, or if using a large
round to share, cut the goats
cheese into 1cm slices and place
on a baking sheet. Drizzle with
a little olive oil and add a twist
of black pepper then cook
under the grill for 58 minutes
until browned.
3 Cut each pear lengthways into
8 pieces, removing the core from
each piece as you go. Roughly
chop the chicory, discarding
the dense part at the root end
and place in a bowl with all the
ingredients except the cheese.
Drizzle a little olive oil over and
mix well.
4 To make the dressing, slowly
whisk the groundnut oil into
the mustard until it is a thick
emulsion. Whisk in the vinegar,
then slowly whisk in the olive oil
until it is all used. Whisk in 50ml
water and season with salt and
pepper to taste.
5 Arrange the salad on serving
plates with the warm goats
cheese on top, and drizzle with
some of the vinaigrette.
n Per serving 959 cals, fat 53.7g,
sat fat 22.4g, carbs 74.4g, sugars Recipe adapted from Savage Salads
by Davide del Gatto and Kristina
22.6g, protein 45.9g, salt 3.6g, Gustafsson (Frances Lincoln, 16.99).
fibre 9.8g Photography by Kim Lightbody.

www.vegetarianliving.co.uk | 19

019_VL76[SeasonalSection]NTSJ.indd 19 19/09/2016 21:59

 Seasonseatings

Parsnip and cauliflower soup with Turn to

page 24 for
homemade

burnt butter and cheese toasties

vegetarian
kimchi

Nothing will warm you up quicker on a cold

photograph: Mark Roper

winters day than a steaming bowl of parsnip
and cauliflower soup. Its a perfect make-
ahead meal to reheat for a snack or light
lunch. Pair with a delicious cheese toasty and
dinner is ready.

Serves 4 | Prep 25 mins | Cook 30 mins

For the soup:

1 leek
2 tbsp butter
1 tbsp olive oil
1 brown onion, coarsely chopped
2 cloves garlic, chopped
2 parsnips, coarsely chopped
2 litres vegetable stock
1 medium-sized cauliflower

For the cheese toasties:

sourdough bread
wholegrain mustard
fermented cabbage or vegetarian kimchi
(optional)
grated vegetarian cheese

For the burnt butter:

100g butter
small handful of sage leaves (about 20 leaves)
dash of balsamic vinegar

1 Cut the dark green top off the leek, put

in the compost or discard (the light green
bit is fine to use). Split the leek lengthways
and give it a good wash. Cut into quarters
lengthways, then cut into 1cm dice.
2 Heat a heavy-based saucepan over Recipe adapted from
The Natural Cook by Matt Stone
medium-high heat, and add the butter and (Murdoch Books, 18.99).
olive oil. Once the butter has melted, add Photography by Mark Roper.

the onion and cook for 2 minutes, stirring

often. Add the leek and continue stirring for
2 minutes. Add the garlic, parsnip and a large
pinch of salt and cook for another 5 minutes.
Add 1.5 litres of the stock and bring the soup
to the boil.
3 While youre waiting for the stock to come
to the boil, remove the cauliflower florets
from their core and cut them roughly into
2.5cm pieces.
4 When the stock is boiling, turn the heat
down and let it simmer for about 10 minutes.
Add the cauliflower. The stock needs to
be about 2cm above the vegetables. Add
more stock if needed and bring back to the
boil. Reduce the heat to a high simmer and
cook for a further 10 minutes or until the
vegetables are soft. Turn the heat off and
let it sit for about 10 minutes to cool a little
before blending.
5 Blend the soup on a high speed for at
least 1 minute until silky and smooth. Taste
for seasoning and add more salt, if needed.
Leave the blended soup on a low heat while
you move on to the toasties and burnt butter.
6 To make the toasties, thickly slice your
bread. Toast on one side under a hot grill.
Once golden, take the bread out and flip
over. Spread the uncooked side with some
mustard and a thin layer of the fermented
cabbage or kimchi, if using. Cover liberally
with grated cheese and grill until golden.
7 To make the burnt butter, bring the butter
to the boil in a small saucepan over medium-
high heat. Leave the butter bubbling and
as it starts to brown, keep scraping the
bottom of the saucepan so you mix in all the
caramelising brown pieces. Once the butter
is brown, throw in the sage leaves and stand
back (they will hiss and spit a bit as they
start to fry). Stir for 30 seconds. Stir in a dash
of balsamic vinegar and cook for a further
30 seconds, then turn off the heat.
8 Serve the soup with a generous drizzle of
the burnt butter and some crispy sage leaves
on top, and the cheese toasties on the side.
n Per serving 367 cals, fat 20.5g, sat fat 8.5g,
carbs 37.1g, sugars 11.9g, protein 13.4g, salt
4g, fibre 9.4g

20 |

020_VL76[SeasonalSection]NT2SJ.indd 20 20/09/2016 12:08


Taste not waste
Just because potatoes are everyday fare, doesnt mean
we should take them for granted, says Kate Hackworthy.
One potato, two potato. A potato is
a potato, right? Well, apparently we
like them a lot. Not only do we buy
them in droves, but were also quick to
bin them. Potatoes have the dubious
honour of being one of the UKs most-
wasted foods at home and thats not a
very nice title for the humble tuber to
hold. Im sure most of us are guilty of
forgetting a few spuds at the back of the
cupboard. Its rather horrible to find lost
potatoes, their eyes turning to spindly
roots, ready to walk out on their own
and escape to freedom.
Although potatoes can last for quite
a while, its important to store them
properly. Take them out of their plastic
bag and put them into a cloth bag or
basket so air can circulate, and store
them in a cool, dark place so they dont
turn green, rot or sprout.
Potatoes were definitely a staple in
my house when I was growing up. We
often had champ (mashed potatoes
with spring onions), colcannon, potato
farls Now I often slice them up into
021_VL76[SeasonalTNW]NTSJ.indd 1
these Swedish hasselback potatoes.
The layers get lovely and crispy, while
the base has that beautifully soft baked
potato texture. You can dress them in
many different ways, with herbs, garlic
and even flavoured salt, but I really love
them with a little kick from this zingy
chilli, coriander and lime butter. Slice the
potatoes thinly and as they cook theyll
open up in a pretty accordion shape.
Theyre a great alternative to roasties,
and a lovely side dish.
Hasselback potatoes
with chilli, coriander
and lime butter
Serves 4 | Prep 10 mins | Cook 1 hr
4 medium potatoes
40g butter or non-dairy spread
2 tsp coriander leaves, finely chopped
tsp deseeded and finely chopped
red chilli
zest and juice of lime
sea salt and black pepper
Seasonseatings
Save our scraps
SOS
Kates storing and cooking tips to
make your spuds go further.
l Dont store potatoes with onions or a chemical
reaction will cause them both to spoil faster.
l Raw potatoes dont freeze well, but you can
blanch them for a few minutes, before draining
then freeze once cooled.
l Scrub potatoes before peeling and roast the
skins with oil and salt to make crisps.
l Use a potato peeler instead of a knife when
peeling, so only a thin strip of skin is removed.
l Leftover mashed potato can be pan-fried in
cakes for breakfast.
1 Preheat the oven to 200C/fan 180C/
gas 6. Wash and dry the potatoes and
make thin slits in them, about three-
quarters of the way down, leaving the
bottom intact. Place the potatoes in a
large ovenproof dish.
2 In a small saucepan, melt the butter
or non-dairy spread with the coriander,
chilli, lime zest and juice. Brush half of
the flavoured butter over the potatoes,
then place them in the oven and roast
for 1 hour.
3 Halfway through the cooking time,
brush with the remaining butter,
ensuring it gets into the layers, and
season with salt and pepper. Check
the potatoes: theyre finished when the
layers have come apart, turned golden
and the potatoes are cooked through.
n Per serving 241 cals, fat 8.5g, sat fat
5.3g, carbs 37.5g, sugars 1.9g, protein
4.1g, salt 1.2g, fibre 4.1g
Opt for the non-dairy spread to baste
your potatoes.
About Kate
Kate Hackworthy is a food writer
and recipe developer who blogs
at www.veggiedesserts.co.uk.
Her creative vegetable desserts
have frequently appeared in
The Guardian and she was
Jamie Olivers Food Blog of
the Month. Follow Kate on Twitter: @veggie_
desserts, Facebook: VeggieDessertsBlog and
Instagram: @kateveggiedesserts.
www.vegetarianliving.co.uk | 21
19/09/2016 21:59
 Chefslarder
More than just kimchi
Chef Rachel Demuth reveals the wider cuisine behind this popular fermented
Korean dish, from colourful Buddha bowls to delicious seaweed rolls.
Korean food is hearty, boldly flavoured
and nutritious. Koreans are firm believers
in eating for health; there is a strong idea
of food as medicine and they traditionally
forage for wild medicinal herbs to add to
their food. Rice (bap) is central to their meals
the word for rice is also the word for a
meal. A bowl of both steaming rice and soup
are always served to everyone at the table,
followed by varied shared side dishes, as
there is no concept of separate courses.
At mealtimes, respect is ingrained into
the food culture, so everyone waits until the
eldest picks up his or her chopsticks and
you must always accept a drink of rice liquor
(soju) or something stronger from an elder.
This can lead to very drunken meals!
About
Rachel
Chef-proprietor
of the award-
winning Demuths
restaurant in
Bath for 25
years, Rachel is
now dedicated
to running
the Demuths
Vegetarian Cookery School, which offers
a range of themed workshops, guest
chef events, cookery holidays in France
and Italy, and the Demuths Vegetarian
and Vegan Diplomas for professional
chefs and keen cooks. As a well-travelled
foodie, Rachel loves to combine her
passion for global cuisine with the best of
locally grown produce.
www.demuths.co.uk
22 |
022-6_VL76[Rach_Korean]NT3SJ.indd 22
Koreans follow the oriental rule of five
tastes: salt, sweet, sour, hot and bitter. Salt
comes from soy sauce and bean paste, sweet
from sugar and sweet potatoes, sour from
vinegar, hot from chilli peppers and mustard,
and bitter from ginger. In addition to the five
tastes, they follow an arrangement of five
traditional colours of red, green, yellow, white
and black when preparing dishes, which will
ensure a nutritious variety of ingredients.
They also like to spend time beautifully
arranging the food, as presentation is
essential to Korean meals.
Preserving food by pickling, salting and
fermenting is a passion, with kimchi being the
most famous fermented cabbage side dish.
One of the drawbacks for vegetarians is that
Koreans add fish sauce, which is made from
fermented anchovies, to many of their dishes
for both flavour and protein. Lydia, one of our
lead tutors at the cookery school, has been
working on fish- and meat-free alternatives
to traditional Korean dishes and has come up
with this months very tasty recipes, including
her vegetarian kimchi.
l Demuths Vegetarian Cookery School will
be running a course on Korean cooking in
November. For dates and more details, visit
www.demuths.co.uk.
Bibimbap
This is a popular Korean rice bowl dish
usually made with short-grain white rice and
topped with an egg surrounded by colourful
vegetables and meat or fish. Translated,
bibimbap means mixed rice. You could
substitute the jasmine rice with short-grain
brown sushi rice to make the dish more
nutritious. Use seasonal vegetables if you can
and think about the colours to make this dish
as attractive as possible.
Serves 4 | Prep 30 mins | Cook 30 mins
2 tbsp toasted sesame oil, plus extra for frying
2 tbsp shoyu
1 large carrot, cut into thin matchstick strips
(julienne)
12 radishes (preferable long French ones),
thinly sliced
cucumber, deseeded and cut into thin
half-moons
125g bean sprouts
100g fresh spinach
100g broccoli small florets
46 shiitake, oyster or chestnut mushrooms,
thinly sliced
150g aubergine, quartered and sliced thinly
For the sauce:
2 tbsp gochujang chilli paste
2 tsp soft brown sugar
1 tsp toasted sesame oil
1 tbsp water
To serve:
300g jasmine rice
4 free-range eggs
salad cress or watercress, to garnish
black or white sesame seeds
gochugaru chilli flakes
small bowl of kimchi (optional; see recipe,
page 24)
1 Wash the rice then place in a saucepan with
500ml water. Bring to the boil, then lower the
heat and simmer until the water level is at the
same as the rice. Turn the heat to low, cover
with a lid and set the timer for 5 minutes.
When the 5 minutes are up, switch off the
heat and leave with the lid on for another
1015 minutes to allow the rice to steam.
2 Meanwhile, bring a pan of water to the boil.
20/09/2016 12:09

ALL images rob wicks/eat pictures
Essential Korean ingredients
To cook Korean dishes at home you will need to buy some special
ingredients, easily available from Chinese stores or online.
Gochugaru A Korean chilli powder which
comes either finely ground or in coarse
flakes and varies in levels of spiciness. It
can be stored for months in the fridge or
freezer. Used in cooking and an essential
ingredient for making kimchi.
GochujangA chilli pasteusually sold in
tubs. It is thick, sticky and slightly sweet,
used in marinades, sauces and dips, and
for adding richness and depth to stews
and stir-fries.
Doen-jang Fermented soya bean
paste, similar to Japanese miso, but more
concentrated in flavour.
Soy sauce Used extensively in Korean
cooking, it adds the essential salty umami
element to everything from stir-fries to
soups, stews, marinades and dipping sauces.
Rice vinegar or rice wine vinegar
A mildly acidic, slightly sweet vinegar used
in sauces, marinades and dips.
022-6_VL76[Rach_Korean]NT3SJ.indd 23
Toasted sesame oil One of the main
flavours used to season Korean dishes.
Its strong nutty flavour and aroma has a
delicious but distinctive taste, so needs to
be added carefully to avoid overpowering
other flavours.
Toasted sesame seedsMany dishes
are garnished with a sprinkling of toasted
sesame seeds, which give a delicious
aromatic crunchy texture. They also work
very well in many dipping sauces. Toast the
seeds in a hot dry frying pan.
Nori A seaweed dried as a flat sheet.
Make sure you buy toasted nori for making
kimbap rolls.
Daikon/mooli Danmuji is a long white
Japanese radish used for the filling for
kimbap. Its crunchy, with a mild peppery
flavour, similar to watercress. Takaun is
pickled mooli, which is yellow in colour
traditionally from persimmon peels, but
now more likely to be yellow food colouring.
Bibimbap
Kimchi Made from fermented spicy
cabbage, this is essentially Koreas national
dish and served alongside every meal.
You can buy it ready-made, but it will
contain fermented fish unless you buy
a specifically vegetarian version from a
wholefood store. Its easy and fun to
make your own at home with our recipe
(see page 24).
Rice Short-grain white rice (sticky or sushi)
is the most commonly eaten. Koreans
often cook a very nutritious blend known
as five-grain rice, which can be a mix of
white and brown rice with other grains such
as millet, together with pulses such as aduki
or black beans.
Noodles Sweet potato glass or
cellophane noodles are a classic Korean
variety used in soups and stews. Udon and
buckwheat soba noodles are also very
popular, as are regular thin wheat noodles.
Tofu Made from pressed soya bean curd,
tofu is bland on its own but is perfect
for absorbing flavours. Opt for firm tofu
for these recipes which can also be
purchased smoked or marinated and then
diced and fried.
www.vegetarianliving.co.uk | 23
20/09/2016 12:10
 Chefslarder
Mix the sesame oil and shoyu in a jug. Have
all the vegetables prepared in advance
and in separate bowls. Blanch the carrot for
23 minutes until just tender. Drain with a
slotted spoon, and place back in their bowl.
Drizzle 1 teaspoon of the oil/shoyu mix
over. Blanch the remaining vegetables in
the same way, except for the mushrooms
and aubergines, drizzling each with the
oil/shoyu mix.
3 Heat 1 tablespoon of toasted sesame oil
(or sunflower oil) in a frying pan, and cook
the mushrooms quickly until just taking on a
little colour. Remove to a bowl.
4 Add a little more oil to the pan, then fry the
aubergine slices until golden brown on each
side. Remove to a plate or bowl.
5 Wipe the pan clean and fry the eggs.
Remove to a plate as each one is cooked.
6 To assemble, spoon some rice into each
bowl and spread in an even layer. Place a
fried egg at the centre of each rice bowl,
then arrange the vegetable in separate piles
24 |
022-6_VL76[Rach_Korean]NT3SJ.indd 24
Vegetarian
kimchi
around the egg, placing as neatly and prettily
as you can. Finally, garnish with a little cress,
a sprinkle of sesame seeds and gochugaru
chilli flakes. Mix the sauce ingredients
together in a small bowl and serve alongside
the bibimbap or drizzled on top. Eat with a
side of kimchi, if desired.
n Per serving 585 cals, fat 24.5g, sat fat 4.2g,
carbs 73.4g, sugars 11g, protein 18.9g, salt
2.8g, fibre 8.7g
Slices of crispy marinated tofu are a good
alternative to the egg.
Vegetarian kimchi
Kimchi is traditionally made by families
during late autumn to last them throughout
the year, and stored in pots underground. It
is easily found in Asian stores, though it is not
usually vegetarian. The most common kimchi
is made with napa cabbage or Chinese leaf/
cabbage, but other vegetables such as kale,
turnips, radishes and cucumbers can be used.
As with many fermented foods, it is rich in
many essential vitamins and minerals, as well
as lactic acid bacteria, making kimchi a very
beneficial nutritious addition to your diet.
Makes 1 large Kilner jar (1 litre)
1 large napa cabbage or Chinese leaf
3 tbsp fine sea salt
1 large onion, chopped
4 spring onions
4 tbsp gochugaru chilli flakes
For the paste mix:
onion, roughly chopped
3 cloves garlic, chopped
5cm piece ginger, peeled and chopped
1 tsp sugar
1 Chop the cabbage into large 3cm squares,
discarding the stem and core. Place into
a large glass or ceramic mixing bowl, and
massage in the salt, ensuring it is evenly
20/09/2016 12:09
 distributed throughout the pieces. Set aside
for 1 hour.
2 Meanwhile, blend the paste ingredients in
a food processor until smooth.
3 Tip the cabbage into a colander and rinse
thoroughly. Drain well and allow to dry a
little. It will feel quite limp and soft. Place
back into the mixing bowl and add the onion,
spring onion and gochugaru. Add the paste
mix and, using clean hands, massage through
the vegetables to combine thoroughly.
4 Pack the vegetable mix into a sterilised jar,
pushing down well to compact it and avoid
air pockets. Leave several centimetres from
the top of the jar to allow for expansion
during the fermentation process.
5 Swirl a couple of tablespoons of water
around the mixing bowl to collect any paste
remaining, and pour into the almost full jar.
Seal the top and place in a cool area of your
kitchen out of direct sunlight.
6 Check the jar daily for 3 days, pushing the
mix down to release any air pockets and
to allow the accumulated liquid to come
to the surface. The vegetables need to be
submerged beneath the liquid. Seal the lid
to cover each day, then refrigerate after
3 days, at which point the kimchi should
Kimchi stew
smell sour but not unpleasant. Keep the with tofu and
vegetables
kimchi in the fridge, and taste after a couple
of days, using once you are satisfied with
the flavour development. You may find the
flavour needs a couple of weeks to develop
enough to your liking. Once fully fermented,
the kimchi will keep for up to 6 months
(possibly longer) in the fridge.

Kimchi stew with tofu

and vegetables
This is a classic Korean dish that is perfect
for cold winter days. Spicy and deeply
savoury, yet light and invigorating, a bowl of
this is good on its own, or served with some
jasmine or brown rice.
Serves 4 | Prep 15 mins | Cook 45 mins
45 tbsp untoasted sesame oil or
sunflower oil
125g shiitake, oyster or chestnut mushrooms,
sliced
1 small aubergine, quartered and cut into
1cm-thick slices
250g kimchi, chopped (see recipe, opposite)
1 tsp toasted sesame oil
6 spring onions, sliced
2 cloves garlic, minced finely
tsp gochugaru chilli flakes
2 tsp gochujang chilli paste
12 tbsp shoyu
600ml water
250g firm tofu, cubed into 2cm pieces
150g baby sweetcorn, sliced into thirds
To garnish:
2 spring onions, sliced thinly on the diagonal
and soaked in cold water to crisp up
1 Heat 1 tablespoon of the oil in a large frying
pan and stir-fry the mushrooms until just
beginning to brown a little. Remove to a plate
and set aside.
2 Heat 2 tablespoons of the oil and fry the
aubergine slices until golden on both sides.
You may need to add extra oil to the pan.
Add to the cooked mushrooms and set aside.
3 In a wok or large pan, heat 1 tablespoon
of the oil and cook the chopped kimchi for
about 5 minutes. Add the toasted sesame oil,
spring onions, garlic, gochugaru, gochujang
and shoyu. Stir to combine, then add in the
water. Bring to the boil, then reduce the heat
and simmer for about 15 minutes.
4 Add the tofu and baby sweetcorn and
simmer for a further 10 minutes.
5 Just before serving, add in the mushrooms
and aubergine and stir to heat through for
a couple of minutes. Taste for seasoning
and add a little extra shoyu or gochujang,
if necessary. Serve in deep bowls with the
spring onions sprinkled on top.
n Per serving 245 cals, fat 17.8g, sat fat 2.2g,
carbs 12.8g, sugars 9.3g, protein 9.4g, salt
3g, fibre 6.5g

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022-6_VL76[Rach_Korean]NT3SJ.indd 25 20/09/2016 12:10

 Chefslarder
Kimbap
Kimbap could be described as Korean sushi,
though they are more the equivalent of a
sandwich to Koreans, being a popular snack,
lunch or picnic food, and the flavour is quite
different to Japanese sushi rolls.
Serves 4 | Prep 1 hr | Cook 30 mins
For the rice:
200g brown sushi rice
tsp fine sea salt
1 tbsp toasted sesame oil
For the filling:
sunflower oil or untoasted sesame oil,
for frying
handful of fresh spinach leaves
100g firm tofu, sliced and marinated in 2 tsp
shoyu and 1 tsp toasted sesame oil
12 tsp cornflour
1 tsp black sesame seeds
1 medium carrot
75g purple sweet potato
75g yellow pickled daikon (mooli) radish
cucumber, deseeded
4 sheets nori seaweed
hot and sweet sesame dipping sauce,
to serve (see recipe, below)
Kimbap
26 |
022-6_VL76[Rach_Korean]NT3SJ.indd 26
1 Wash the rice well, then place in a pan with
450ml water. Bring to the boil, then lower
the heat and simmer with the lid on for
about 30 minutes until most of the water has
evaporated. Switch off the heat and leave
with the lid on for another 15 minutes to allow
the rice to steam.
2 Spread the cooked rice on to a large
plate, sprinkle with the salt and sesame oil,
turning it over with a spoon to combine and
cool down.
3 Meanwhile, prepare the fillings. Wilt the
spinach quickly in a frying pan with a little
oil. Remove to a plate to cool. Coat the tofu
slices in the cornflour and sesame seeds,
then fry until golden and crisp. Remove to a
plate and cut into long thin strips.
4 Bring a pan half full of water to the boil
for blanching. Cut the carrot and sweet
potato into long thin strips and blanch till just
tender. Remove to a plate and allow to cool.
Slice the pickled radish and cucumber into
same-size long thin strips and place beside
the carrot and sweet potato.
5 To assemble the kimbap rolls, have a
finger bowl of cold water to hand, and place
a sheet of nori on to a sushi mat. Place a
quarter of the rice on to the nori and, using
slightly wet fingers, spread in an even layer
over the sheet, leaving a 1cm border along
the bottom edge closest to you, and a 2cm
border along the top edge of the sheet
furthest away. Wet your fingers to prevent
the rice sticking to them.
6 Take 12 teaspoons of the spinach and
place in a thin line horizontally along the
rice, approximately one-third up from the
bottom. Lay strips of the vegetables neatly
alongside the spinach, alternating the
colours attractively.
7 Roll the mat from the bottom edge closest
to you, firmly encasing and tucking in the
filling, gently pressing down to keep the
roll tight and intact. Continue to roll up the
kimbap and, as you reach the top, dab a
little water along the bare edge of the nori
to seal the roll. Set aside while you make the
remaining rolls.
8 To serve, slice the rolls into 8 pieces with
a very sharp knife. It helps to moisten the
blade with a little water to slice through
cleanly. Eat straight away with the hot and
sweet sesame dipping sauce.
n Per serving 345 cals, fat 12.9g, sat fat 1.8g,
carbs 49.9g, sugars 7g, protein 8.1g, salt 3g,
fibre 4.5g
Hot and sweet sesame
dipping sauce
There are many soy-based dipping sauce
recipes, and this is one based on several that
combines the classic Korean flavours of chilli,
soy, vinegar and sesame oil.
1 tsp sesame seeds
3 tbsp gochujang (or hot chilli sauce)
1 tbsp shoyu
1 tsp soft brown sugar
1 tbsp white rice vinegar
1 clove garlic, finely minced
Toast the sesame seeds in a hot dry frying
pan. Place in a small bowl. Add the remaining
ingredients and stir to combine.
20/09/2016 12:10
 VL73_074.indd 86
VL66_086.indd 74 23/06/2016 12:53:16
27/11/2015 23:13:50

A birds eye view
Adrian Thomas
Alice Whitehead talks to a bird enthusiast who has gone further than most in his efforts to tempt
feathered friends into his garden and finds out how we can best help our garden birds this autumn.
We all remember that special birthday when
we got our very first stereo or a shiny new
bicycle, but for wildlife enthusiast Adrian
Thomas his most memorable gift was a
pair of binoculars. It was my proudest
possession, says Adrian. That, and my bird
book! Living in a village with one bus a day
and not much else to do, Id amuse myself for
hours in the garden watching birds. I loved
the fact each bird had its own character; that
great tits had individual black markings like
fingerprints; that starlings (or little stars)
were so called because of their beautiful
winter plumage; and in particular, that in our
own gardens you could watch birds more
intimately than in any other habitat.
While many children might have shrugged
off this ornithological passion as they grew
up, Adrians interest grew stronger, and
as a teenager he continued to bird watch
About Alice
Alice Whitehead is
a writer who loves
to grow, eat and
get muddy. For
16 years she has
written garden
and food features
for magazines
and newspapers, and more recently split
her time between tending two large,
city allotment plots and a school garden
club. She still hasnt decided whether she
prefers the pen or the spade.
www.wonderlandfreelance.co.uk
28 |
in the woods near his home even when
he grew his punk rock Mohican hairstyle!
After art college I thought Id become an
internationally successful artist, but instead
I became a bingo caller and got stuck in a
windowless building with no daylight, jokes
Adrian. When I went back to college as a
mature student and took a wonderful course
in wildlife film-making, it opened my eyes to
my love of the natural world and I knew thats
what I wanted to do.
Birds in paradise
Today, fulfilling many of his dreams as
project manager at the RSPB, Adrian is also
embarking on a rather special bird-friendly
oasis at his home in West Sussex. When
Adrian bought the house and one-acre
garden in Lancing in 2014 it was a tangle of
weeds and tall trees, choked by suckering
damson and surrounded by Colditz-style
fencing and towering leylandii.
The first thing I did was to cut down some
trees, says Adrian. While we might associate
trees with birds, a closed canopy is not
good for wildlife and, in reality, the worlds
The pond shape
ready for the liner
Adrian Thomas
Adrian Thomas
Emptying an old
swimming pool to
create the pond
Adrian Thomas
Clearing the trees
richest ecological habitats are the edges
where meadows meet woods and woods
meet ponds. Diversity doesnt happen in the
middle of a wood, its on the edges where the
sunlight gets in that flowers grow and insects
and birds visit.
Clearing the trees has also allowed Adrian
to add one of the most wildlife-friendly
additions to any garden a pond but, at
16 by 11 metres across, its more of a mini-
lake. While I have the room for a large pond,
theres no reason why you cant be ambitious
in a small urban garden, says Adrian, author
of RSPB Gardening for Wildlife: A Complete
Guide to Nature-friendly Gardening. You just
need to stand back and look at your fence
or wall or house and see where it can be
greened up. Where could you plant a small
patch of wild grass? Can you fit a nest box to
your house? Could you have a bird bath?
As well as attracting robins, blackbirds and
dunnocks, Adrians pond and numerous
feeders and nest boxes are also being
visited by little egrets, pied wagtails and
kestrels. A sparrowhawk comes to bathe
daily and thats a great example of what an
incredible environment a garden can be for
wildlife, says Adrian. In all my years of bird
watching Id never seen these birds so up-
close and personal.
But just 18 months into his elaborate five-
year plan, Adrian is planning to incorporate
standing dead wood into the garden
(a magnet for wood-boring insects), create
his own topology with an underground and
overground log pile (made from his felled
trees) and sow many flowers. People assume
a wildlife garden has to be unkempt, and
 Greenliving
Adrians guide
to attracting tips feeders are miles off the ground, from a birds
eye view theyre very low down. In fact, our

Best
gardens can often appear like steep-sided
garden birds pits with the birds having to come down into
Plant a tree Trees can be expensive, so at the danger zone of humans, cats and other

birdspotting
this time of year go for bare root. Cheap and predators to feed.
easy to plant its possible to grow in big pots
too you can create bird-friendly corners with Keep feeders clean Dont underestimate

crab apples, silver birch, hazel, buckthorn,
euonymus or spindle Red Cascade and
ornamental sorbus, which are home to berries,
seeds and insects for the birds to eat.
serve a banquet Ensure you offer lots of
different food in one place, either through
feeders or blocks of flowers such as rudbeckia,
sunflower or teasel. These plants will not only
house tasty insects for the birds to eat, but also
nutritious seed heads in autumn.
Make birds feel secure Make sure your
feeders are high up. While we might think our
events
the importance of hygiene. Research shows
that disease can be spread from bird table to
bird table. Try to clean the table every couple
of weeks, sloshing with hot water and spraying
on a weak bleach solution before rinsing with Bird-watching tour
cold water. 2 November, Mount
Stewart, County Down
Provide a bird box If you dont have any Join resident bird-enthusiast
trees you can still put up a bird box on the side Gemma Sandford on
of a house. November is a great time to do this, amonthly bird-watching
as the birds will be checking out roosting sites tour around the gardens and
now, ready to set up home in March. Always wider demesne.
make sure the box faces north or east, as a www.nationaltrust.org.uk
south-facing box will get too hot in the summer.

Dawn goose watch

5 November,
Adrian Thomas

RSPB Loch Leven Centre

RSPB Images

RSPB Images
Wake up with the flock and
join the warden on this yearly
spectacle as thousands of
pink-footed geese take off
from their night-time roost.
www.rspb.org.uk

Calls of the wild

A sparrowhawk has
a daily bathe
Make your own bird food 12 November,
RSPB Freiston Shore
Apple feeders A chance to listen and learn
wild and woolly, but Im passionate about showing Remove the core from an apple, and push the beautiful sounds of nature.
you can have a garden thats attractive to you and sunflower seeds into the top half for the birds www.rspb.org.uk
to the wildlife. Its not an either/or thing, he says. to eat. Make perches for the birds to sit on by

High-rise habitats
pushing sticks into either side of the apple, near Birds beyond
So why go to all this trouble? With garden
the bottom. Tie a string around the last stick and
thread it through the core of the apple. Apples and
the boughs
birds under threat and the quality of food in 16 November, Sevenoaks
pears, including bruised and partly rotten fruits, Wildlife Reserve, Kent
the countryside deteriorating, more and more
birds are relying on us for food sources be that
are very popular with thrushes, tits and starlings. Simon Ginnaw reveals the
hanging feeders, bird tables, berry-rich shrubs secret behaviour and ecology
and trees such as holly, hawthorn and cotoneaster, Fat balls of our best-loved woodland
or plants that are home to caterpillars and other Mix together coconut oil, bird seeds, polenta and and garden birds.
tasty insects, such as ivy. Add up all our gardens nuts into small balls for your feeders, or add to an www.wildlifetrusts.org
and they make one huge habitat, says Adrian. empty halved coconut and hang up.
In fact, nature reserves make up just a third of
the total area of all our gardens put together,
Photographing
attracting some 8 million birds. was always to start making a difference in my wild birds
But helping birds is not just good for them and own garden. Its life-affirming being at one with 19 November,
the planet its also good for us. Recent studies the planets wildlife, even in a small way. For me, Silent Valley Nature
have shown there is a scientifically significant being serenaded by a bird is like being invited to a Reserve, Gwent
increase in peoples health and happiness when personal concert you feel like applauding. Learn how to build a set,
they are regularly connected to nature. Watching frame and compose, and use
birds in our gardens places us in the here and l The RSPB Giving Nature a Home project aims different camera techniques
now and gets us away from the troubles of to inspire people to do all sorts of activities in their to photograph wild birds, with
the world, says Adrian. Its great to work for a own gardens to help wildlife. Find out more at expert Chris Hatch.
wildlife organisation in the day, but the dream www.rspb.org.uk/homes. www.wildlifetrusts.org

www.vegetarianliving.co.uk | 29
 Flourless
chocolate cake

La
dolce
vita
photographY: Danny Bernardini

30 |

030-4_VL76[ItalianBaker]NTSJ.indd 30 19/09/2016 14:52


Melissa Forti runs a tea room in the Medieval town
of Sarzana in northwest Italy, where she serves
freshly made exquisite cakes, tarts and biscuits.
Here she shares her fabulous torta that combine
Italian traditions with her own modern twists.
Flourless chocolate cake
Torta caprese
The story goes that in 1920 in a bakery on
the island of Capri, a pastry chef called
Carmine Fiore created, by accident, a
flourless cake that would become one
of the most appreciated cakes of its time,
la torta caprese. He had been commissioned
to prepare a walnut cake for Al Capone,
who came to Italy to buy gaiters in large
quantities. Perhaps the chef was distracted
or nervous, because he forgot to add flour
to the cake, but the gangster loved the
results so much he wanted the recipe to take
home with him. So here it is, in all its fame
and glory! So simple and yet so rich. Ive
come across many different versions of this
around the world, but this is the real deal.
Serves 10 | Prep 20 mins
Cook 45 mins
230g butter, at room temperature, plus extra
for greasing
200g good quality dark chocolate
200g caster sugar
5 free-range eggs, separated
35g good quality cocoa powder
500g chopped walnuts
2 tsp bicarbonate of soda
icing sugar, for dusting
1 Preheat the oven to 180C/fan 160C/gas 4.
Butter the insides of a 23cm springform cake
tin and line with baking parchment.
2 Grate the chocolate or crumble it into little
pieces in a food processor.
3 In the bowl of a stand mixer, or in a mixing
bowl and using hand-held electric beaters,
beat the butter and sugar together until pale
and fluffy. Beat in the egg yolks, one at a
time. Once well blended and creamy, beat
or fold in the cocoa powder. Use a spatula to
fold in the chopped walnuts and chocolate.
Sift in the bicarbonate of soda and stir
to combine.
4 Whisk the egg whites in a stand mixer or
by hand until stiff. Fold into the cake mixture,
trying not to knock any air out. Pour into the
030-4_VL76[ItalianBaker]NTSJ.indd 31
prepared tin and bake in the oven for
4045 minutes, until the edges have started
to come away from the side of the tin.
5 Once baked, leave to cool completely in
the tin before transferring it to a serving
plate. Sprinkle with icing sugar and serve.
COOKS TIP I also sometimes add
1 teaspoons of espresso powder to the
mixture (just before adding the egg yolks).
Why? Because Im Italian! Trust me, the
result is sublime.
n Per serving 763 cals, fat 62.8g, sat fat
20.7g, carbs 37.3g, sugars 35.8g, protein
12.7g, salt 1g, fibre 3.6g
Crushed dough with
hazelnuts and blackberries
Schiacciata con nocciole e more
This is a recipe inspired by a traditional cake
from Tuscany, schiacciata alluva. I say cake,
because this preparation is closer to a sweet
focaccia than a cake, and it also reminds me
of pizza, due to the type of dough used. In
Tuscany they make schiacciata alluva using
Crushed
dough with
hazelnuts and
blackberries
Italiancakes
the same quality of grapes used to make
Chianti wine. As grapes are not easy to find
when not in season, let alone Chianti grapes,
I came up with this variation to give you all
the possibility of trying it at home.
Serves 8 | Prep 15 mins + proving
Cook 15 mins
10g fresh yeast, cut into small pieces
180ml lukewarm water
300g plain flour
1 tsp salt
3 tbsp caster sugar, plus extra for sprinkling
3 tbsp extra-virgin olive oil
220g ground hazelnuts
400g fresh blackberries
1 Put the yeast in a small bowl, add the
water and stir until the yeast has completely
dissolved. Place the flour, salt and sugar on
the work surface and, using your hands, mix
together into a mound. Make a well in the
centre and pour the yeast mixture into the
well, along with the oil.
2 Using your hands, or a bread scraper, work
the ingredients together to form a dough,
then knead in the ground hazelnuts. Add a
little extra flour if the mixture is too sticky.
Form the dough into a ball, place in a large
bowl and cover with a cloth. Put the bowl
in a warm place and leave to prove until
doubled in volume, about 1 hour.
3 Preheat the oven to 180C/fan 160C/gas 4.
Line a lipped baking tray, 20cm x 30cm,
with baking parchment and press the dough
directly on to the tray, spreading it over the
entire surface of the tray using your hands,
but without kneading it; just press it inside
the tray. Drop the blackberries on to the
dough like a rain shower, sprinkle some
sugar all over and bake in the oven for about
15 minutes, until lightly golden and springy
to the touch.
4 Leave to cool before cutting into squares
to serve.
n Per serving 397 cals, fat 22.2g, sat fat 2g,
carbs 41.7g, sugars 12.4g, protein 8.2g, salt
0.7g, fibre 5.5g
www.vegetarianliving.co.uk | 31
19/09/2016 15:02
 Spiced pumpkin cake
Torta di zucca speziata

This is not pumpkin pie as you know 1 Preheat the oven to 180C/fan 160C/gas 4. sugar together until pale and creamy. Add
it. It is a lovely, dense and rich rustic Line a 20cm springform cake tin with the eggs, one at a time, and beat until the
cake, wonderful for a Sunday morning baking parchment. mixture is doubled in size. Fold in the sifted
breakfast in autumn. It is delicately 2 Deseed and peel the pumpkin, cut into flour and bicarbonate of soda, then add the
spiced and not too sweet, with the pine chunks and spread out on a baking sheet pumpkin pure and stir to combine. Stir in
nuts contributing a slight crunch. lined with baking parchment. Sprinkle over the milk, lemon zest and vanilla. Finally, fold
the sugar and bake for 1 hour, until soft and in half the pine nuts.
Serves 8 | Prep 30 mins
cooked. Remove from the oven and allow 4 Transfer the mixture to the prepared tin,
Cook 1 hr 45 mins
to cool slightly. You want 150g cooked sprinkle the remaining pine nuts all over
For the pumpkin: pumpkin for the recipe. Transfer the right the surface of the cake and bake on a lower
500g pumpkin amount to a sieve and press with the back of shelf of the oven for about 4045 minutes,
100g caster sugar a spoon to extract some of the excess water. until dark golden and cooked through.
Transfer the pumpkin to a food processor 5 Leave to cool in the tin for 30 minutes
For the cake:
and blend to a pure. Set aside. before inverting on to a plate to serve.
100g butter, at room temperature
3 In the bowl of a stand mixer fitted with the n Per serving 413 cals, fat 16.1g, sat fat 7.6g,
200g caster sugar
paddle attachment, or using a mixing bowl carbs 62.1g, sugars 39.6g, protein 6.1g, salt
2 free-range eggs
and a wooden spoon, beat the butter and 1g, fibre 2.2g
225g plain flour, sifted
2 tsp bicarbonate of soda
125ml milk, at room temperature
finely grated zest of 1 lemon
1 tsp vanilla paste or extract
40g pine nuts

Style, flavour, authenticity and attention

are the most important ingredients

030-4_VL76[ItalianBaker]NTSJ.indd 32 19/09/2016 15:01

 Italiancakes

Chai and ginger

layer cake
Torta al t chai e zenzero
I am always in search of new
combinations for creating cakes and
desserts. Chai is one of my favourite
teas it holds a mysterious flavour
created by an exotic blend of spices
including cinnamon, cardamom,
ginger, cloves and black peppercorns.
A dash of milk adds an unexpected
explosion of taste and a little honey
enriches it even more. All these
ingredients are in this cake. It makes
me think of faraway lands and the
wonderful aromas of Sri Lanka, where
I visited some years ago. Its a sort of
obsession of mine to translate into
flavours the experiences that I dont
want to forget. Our senses allow us to
remember the past through food.

Serves 14 | Prep 35 mins

Cook 40 mins

300g butter, at room temperature,

plus extra for greasing
245ml milk
6 Chai tea bags (the best you can find,
ideally organic)
300g caster sugar
5 free-range eggs
1 tsp vanilla paste or extract
350g plain flour
3 tsp baking powder
1 tsp ground cinnamon
tsp ground cardamom
tsp salt

For the frosting:

200g butter, softened
80g acacia or other clear honey
500g cream cheese
tsp freshly grated ginger
150g icing sugar, sifted

1 Butter two 20cm round cake tins

and line the bases and sides with
baking parchment.
2 In a small saucepan, bring the milk
to a simmer over a low-medium
heat. Add the tea bags, remove
from the heat and allow to infuse for
58 minutes. Remove the tea bags,
squeezing them out into the milk.
Leave the milk to cool completely.
3 Preheat the oven to 180C/fan 160C/
gas 4. In the bowl of a stand mixer, or
in a mixing bowl and using hand-held
electric beaters, cream the butter
and sugar together until fluffy. Add
the eggs one at a time and beat until
incorporated, then add the vanilla.
4 Sift the flour into a separate bowl
and mix in the baking powder,
cinnamon, cardamom and salt. Add
the flour mixture and the cooled
milk to the egg mixture alternately,
in three additions, beating until well
mixed but taking care not to over-mix.
5 Divide the mixture between the
prepared tins and bake for about
40 minutes, or until a skewer inserted
Chai and ginger layer cake
in the middle comes out clean. Leave
to cool in the tins for 10 minutes
before inverting on to a wire rack to
cool completely.
6 Meanwhile, prepare the frosting.
In the bowlof a stand mixer, or in a
mixing bowl and using hand-held
electric beaters, beat the softened
butter and honey together until
creamy. Add the cream cheese and
ginger and beat until incorporated.

www.vegetarianliving.co.uk | 33

030-4_VL76[ItalianBaker]NTSJ.indd 33 19/09/2016 15:01

 Italiancakes
Finally add the icing sugar and beat
just enough for the sugar to blend
in. Refrigerate to set a little while the
cakes are cooling.
7 To assemble, place one cake on a
plate. Spread with about a quarter
of the frosting and place the second
cake on top. Spread the remaining
frosting all over the top and sides of
the cake, then create a wave pattern
using the back of a spoon.
n Per serving 696 cals, fat 48.6g, sat
fat 30.5g, carbs 58.4g, sugars 38.9g,
protein 7.3g, salt 1.3g, fibre 1.2g

Aunt Roses apple cake

Torta di mele della Zia Rose
Ive eaten many, many apple cakes
in my life. German strudel love it!
English apple pie simply divine! But
this fat-free recipe from my Aunt Rose
is something totally different. Simple,
healthy and so quick you will be able
to make it in under an hour.

Serves 8 | Prep 20 mins | Cook 40 mins

a little softened butter, for greasing

2 crisp dessert apples, such as
Granny Smith
finely grated zest and juice of 1 lemon
220g plain flour, sifted
3 tsp baking powder
3 free-range eggs
150g caster sugar, plus extra
for sprinkling
1 tsp vanilla paste or extract
1 tbsp Calvados
160ml good quality ready-made
vanilla custard (or homemade if you
have time for it)

1 Preheat the oven to 160C/fan 140C/

gas 2. Butter the base and sides of a
23cm springform cake tin and line the
base with baking parchment.
2 Peel and core the apples, then cut
into thin segments. Put the slices in
a bowl or dish, add the lemon juice
and toss to coat (this will stop them Aunt Roses apple cake

turning brown while you make the

cake); set aside.
3 Sift the flour into a bowl and add
the baking powder. In the bowl of a
stand mixer, or in a mixing bowl using
hand-held electric beaters, beat the
eggs, sugar, vanilla and lemon zest
together until pale and fluffy, then
add the Calvados.
4 Now add the dry ingredients and
stir gently to combine. Pour the
mixture into the prepared tin and
pour the custard on top. Spread the
apple slices on top of the custard,
sprinkle with caster sugar and bake
in the oven for 40 minutes, until
golden and caramelised. Leave to
Recipes adapted
cool in the tin. from The Italian
n Per serving 258 cals, fat 4g, sat Baker by Melissa
Forti (Quadrille, 20).
fat 1.7g, carbs 48.3g, sugars 26.1g, Photography by
protein 5.9g, salt 0.6g, fibre 1.5g Danny Bernardini.

34 |

030-4_VL76[ItalianBaker]NTSJ.indd 34 19/09/2016 15:02

VL76_035.indd 35 21/09/2016 13:56:44
VL76_036.indd 36 22/09/2016 09:34:22
 photograph: Michael Dannenberg

Winter
vegetable
pie topped with
cheese and
onion mash

page 49

Everyday eats
Take the chill off winter evenings with hearty oven-baked dishes and
Niomi Smarts colourful flavour-packed vegan suppers.

037_VL76[Midweek_Intro]NTSJ.indd 1 19/09/2016 22:00

 Celebritycook
Niomis savvy
suppers
As a health and lifestyle blogger and the entrepreneur behind
SourcedBox nutritious snacks, Niomi Smart knows how to put
together delicious dinner ideas that are good for you too.
Roasted pepper and
onion pesto tart
This is a great one to make ahead.
When Im busy I often find it hard
to make a meal from scratch, so I
sometimes make it the night before
so I know I will have something
wholesome, filling and tasty ready
and wont end up buying something
less nutritious on the go.
Serves 8 | Prep 35 mins | Cook 50 mins
For the topping:
olive oil
2 red onions, peeled and each cut
into 8 wedges
3 red or yellow peppers, deseeded
and sliced
For the sweet potato tart base:
1 small sweet potato (200g), peeled
150g spelt flour, plus extra for dusting
150g wholewheat flour
60ml olive oil
pink Himalayan salt or sea salt
For the brazil nut pesto:
2 cloves garlic, peeled
225g unsalted raw Brazil nuts
3 large handfuls of fresh basil leaves
3 large handfuls of spinach
3 tbsp apple cider vinegar
100ml extra-virgin olive oil
1 Preheat the oven to 180C/fan 160C/
gas 4. Grease a 20cm x 25cm shallow
baking tin with olive oil.
38 |
038-41_VL76[EatSmartV2]NTSJ.indd 38
2 Place the onion wedges and pepper
slices in a roasting tray, drizzle with
olive oil and roast in the hot oven for
40 minutes, until cooked through and
browned, tossing occasionally.
3 To make the base, chop the sweet
potato into chunks, steam for
15 minutes and allow to cool.
4 Mix together the flours and a pinch
of salt, then stir in the olive oil and
60ml water. Mash the sweet potato
and use your hands to fully combine
into the mixture.
5 Flour a surface and roll out the
dough to cover the base of the tin.
Roll it over the tin and gently press the
outer edges and corners. Use a knife
to scrape away the excess from the
edges. Add greaseproof paper and
baking beans and bake for 15 minutes.
6 Make the pesto by adding all the
pesto ingredients except 25g of
the Brazil nuts to a food processor
and blending for 12 minutes, or
until smooth.
7 Remove the paper and baking
beans after 15 minutes, then return
the tart case to the oven for a further
5 minutes. Remove from the oven and
generously spread the pesto on top
of the base. Add the roasted veg,
chop and sprinkle over the reserved
Brazil nuts and bake for a further
57 minutes, until golden and cooked
through. Serve hot or cold with a
lovely green salad.
19/09/2016 22:11
 photographY: xxxxxxxxxxxx

COOKS TIP Use any leftover pesto for

a quick lunch toss through squashetti
(see page 41), and sprinkle with
chopped basil instead of serving with
the meatballs and tomato sauce.
n Per serving 565 cals, fat 41.1g, sat fat
8.1g, carbs 39.5g, sugars 7.1g, protein
9.5g, salt 0.8g, fibre 7.4g

Mushroom miso hotpot

A regular appearance on menus at
Japanese restaurants is a hotpot
of rice with a delicious variety of
vegetables. Because I love this dish so
much I wanted to create a similar one
thats easy to make at home with fresh
and wholesome ingredients.

Serves 4 | Prep 20 mins | Cook 40 mins

300g brown short-grain rice

150g mixed mushrooms, such as
shiitake, oyster, enokitake, roughly
chopped
1 leek, trimmed, sliced and rinsed
1 tbsp miso paste
1 fresh red chilli, deseeded and finely
sliced
1 tbsp tamari
1 tsp coconut sugar
x 400g packet firm tofu, cut into
small cubes
1 tsp coconut oil
handful of enokitake mushrooms,
to serve
1 spring onion, trimmed and sliced,
to serve

For the mushroom stock:

5cm piece of fresh ginger, peeled and
chopped
2 cloves garlic, peeled
5 chestnut mushrooms, sliced
pink Himalayan salt or sea salt and
freshly ground black pepper

1 Make the mushroom stock by

bringing 1 litre water to the boil with
the ginger, garlic, mushrooms and a
pinch of salt and black pepper, then
simmer for 15 minutes.
2 Add the rice, bring to the boil, stir in
the mushrooms and leek and simmer
for 25 minutes, until cooked, adding
more boiling water if needed. Halfway
through, stir in the miso paste, chilli,
tamari and coconut sugar.
3 While the rice is cooking, put the
tofu on a chopping board, place
another chopping board on top and
place a heavy pan or plate on top to
Roasted pepper and press the tofu down to remove excess
onion pesto tart
water. Leave for about 20 minutes.

www.vegetarianliving.co.uk | 39

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 Mushroom
miso
hotpot

40 |

038-41_VL76[EatSmartV2]NTSJ.indd 40 19/09/2016 22:02

 Celebritycook
4 Once the tofu has been weighed down for
20 minutes, drain any liquid, pat the tofu dry
with kitchen paper and cut into cubes. Fry
the tofu in the coconut oil in a frying pan over
a medium heat for 810 minutes, until golden.
5 Once the rice is cooked, stir the tofu into
the rice and serve in bowls, with the raw
enokitake mushrooms and sliced spring
onions on top.
COOKS TIP Use the extra leftover tofu in a
tofu scramble.
n Per serving 327 cals, fat 4.6g, sat fat 1.2g,
carbs 60.1g, sugars 3.6g, protein 12.2g, salt
1.9g, fibre 4g Squashetti and
meatballs

Squashetti and meatballs

Rather than looking at healthy eating as
missing out, think of it as altering your
favourite meals so that you can enjoy them
knowing theyre loading your body with
goodness while still satisfying your taste
buds. Here pasta is made from vibrant,
nutritious butternut squash and the
meatballs from protein-rich wholefoods.

Serves 4 | Prep 35 mins | Cook 1 hr

For the meatballs:

100g dried green lentils
1 onion, finely diced
1 tsp coconut oil
1 clove garlic, peeled and diced
100g unsalted raw walnuts
x 400g can black beans, drained
and rinsed
2 tbsp buckwheat flour
1 tsp dried oregano
1 tsp dried basil
8 unsulphured dried apricots, finely diced
Tomato sauce
red onion, diced
1 tsp coconut oil
4 large ripe vine tomatoes, chopped
1 clove garlic, peeled and chopped
1 tsp dried oregano
tsp runny honey or maple syrup
handful of fresh basil leaves
Fry the red onion in the coconut oil over
a medium heat for 5 minutes until soft.
Add the remaining sauce ingredients
and cook over a low heat for about
15 minutes, stirring, then allow to cool.
Pour into a blender and blend until smooth.
Avoid the honey and opt for the maple
syrup to sweeten your tomato sauce.
tomato sauce (see recipe, left)
pink Himalayan salt or sea salt and freshly
ground black pepper
handful of fresh basil leaves, to serve
sprinkling of nutritional yeast (optional)
For the squashetti:
2 butternut squash (about 1.2kg each)
olive oil
1 Preheat the oven to 180C/fan 160C/gas 4.
Start by making the meatballs. Rinse and
drain the lentils, tip into a saucepan and
cover with water. Place over a medium-high
heat and bring to the boil. Turn the heat
down to low and simmer gently for
30 minutes until cooked, or according to
the packet instructions.
2 Fry half the onion in the coconut oil for
68 minutes, until softened, adding the garlic
for the final minute.
3 In a food processor, pulse the walnuts a
couple of times until they are in small chunks.
Add the remaining meatball ingredients
apart from the reserved onion and apricots,
with a pinch of salt and black pepper and the
cooked onion, garlic and lentils, and blend
until combined. Stir in the raw diced onion
and apricots.
4 Form the meatball mixture into 12 ping-
pong-sized balls, place on a baking tray and
bake for 30 minutes, turning halfway.
5 Peel both the butternut squash and use
a spiraliser to turn the squash into noodles.
Transfer to a baking dish, drizzle with olive
oil, toss to coat and bake in the hot oven
for about 10 minutes, turning every couple
of minutes.
6 Serve the squash spaghetti in bowls, pour
over the tomato sauce, add the meatballs
and serve sprinkled with fresh basil leaves
and nutritional yeast, if using.
n Per serving 615 cals, fat 25.2g, sat fat 3.5g,
carbs 78.3g, sugars 32.3g, protein 20.3g, salt
1.1g, fibre 20.1g
Recipes adapted from
Eat Smart: What to eat in a day
every day by Niomi Smart
(HarperCollins, 20).
Get smart!
For more of Niomis delicious recipes,
plus blogs on health, fashion, beauty
and travel, go to www.niomismart.com,
or follow her What I eat in a day
videos on YouTube.

www.vegetarianliving.co.uk | 41

038-41_VL76[EatSmartV2]NTSJ.indd 41 19/09/2016 22:02


Make homemade sour cream and yogurt
Learning to make your own sour cream and
yogurt is so easy and youll be amazed how
many delicious dishes you can make with
these homemade ingredients, from dressings
and sauces, to adding to cakes or casseroles.
And you dont need any special gadgets,
although it is useful to have a thermometer
when making the yogurt.
Both processes rely on fermentation to
create that characteristic tangy, sour taste
and your finished sour cream or yogurt will
be packed with healthy bacteria too. To make
the yogurt you will need a starter culture
a small pot of plain live organic yogurt is best
(check the label for live cultures if youre not
sure). And once youve made your yogurt, its
easy to just freeze a small amount to use as a
starter for when you make your next batch!
Sour cream
Makes about 1.4kg
1.25 litres high-fat cream
150g crme fraiche
Mix the creams Mix the cream and crme
frache together in a bowl and transfer to
a large glass jar, making sure none of the
mixture is stuck to the sides of the jar (any
mixture on the sides will start culturing faster
than the rest and we dont want that).
shutterstock.com
42 |
042-3_VL76[tutDressings]NT2SJ2.indd 42
How to
Leave so cultures can form Cover
the top with a tea towel and hold it in place
with a rubber band. Place the cream in the
pantry for 24 hours to kickstart the culturing
process, then refrigerate for a further 7 days.
Check and stir The cream should now be
thick, and smell a little like blue cheese. Use a
spatula to scrape the cream from the jar and
give it a good stir.
Storage The sour cream will keep for up to
1 week in the fridge in an airtight container.
Yogurt
Makes about 2kg
2 litres best quality full-cream milk
130g full-fat plain yogurt
Heat the milk Pour the milk into a heavy-
based saucepan and place it over medium
heat. Slowly bring the milk to the boil and
just before it starts to bubble, turn it down to
a simmer. Its perfect if you get slight bubbles
every now and then and a steady stream
of steam. Stir often with a wooden spoon,
making sure the milk skin doesnt catch on
the side of the pan. If its starting to catch,
place a metal tray on the burner and put the
pan on it to soften the heat. Leave to reduce
slightly for about 30 minutes. Turn off and
leave to cool to about 3540C.
Leave to set Add the yogurt. Mix well.
Pass through a fine sieve into a container
or jar. Leave on the kitchen worktop for
24 hours for the yogurt to set. If its the
middle of winter and freezing cold, place it in
one of the warmer spots around the house.
Sieve the yogurt Line a large sieve with
muslin, or a thin tea towel if you dont have
muslin, and place the sieve over a bowl.
Steadily pour in the yogurt. Cover and put
in the fridge.
Chill and serve As soon as the yogurt
has dropped in temperature its ready to eat,
although at this early stage it will be a bit
runny. If you leave it to drain for another
24 hours, the yogurt will have thickened
nicely and there will be lots of whey.
How to use your sour
cream and yogurt
Sour cream and yogurt make a perfect
base for dressings that will make the
simplest salads and vegetable dishes a
little more special. Even when the nights
are drawing in, sometimes you want
something crisp and fresh for dinner
but an indulgent, creamy dressing will
make your winter salad more robust
and satisfying.
Almond and
buttermilk dressing
4 tbsp almond meal
125ml buttermilk
85g sour cream
2 tbsp lemon juice
zest of lemon
Toast the almond meal in a frying pan
over medium heat until lightly golden
and then leave to cool. Place all the
ingredients in a bowl and mix well. This
will last for a few days in the fridge, but is
best used straight away.
19/09/2016 22:03
 Kitchentutorial

Tahini yogurt
260g yogurt
1 clove garlic
1 lemon
4 tbsp tahini

Place the yogurt in a mixing

bowl. Microplane in the garlic Enjoy
clove and the zest of the whole drizzled
lemon. Add the tahini and the over spiced
juice from half the lemon. Mix roasted veg
well and season with salt and or falafel
pepper. Store in an airtight
container in the fridge. It will
last about 45 days.

photograph: Mark Roper

Recipes adapted from

The Natural Cook by Matt Stone
(Murdoch Books, 18.99).
Photography by Mark Roper.

www.vegetarianliving.co.uk | 43

042-3_VL76[tutDressings]NT2SJ2.indd 43 19/09/2016 22:03

 st bake
Ju d

Chilli, broccoli
and pea
gnocchi bake

As the nights close in, theres nothing like returning home to a

warming oven-baked meal, whether its a bubbling cheesy gratin,
pasta in a rich tomato sauce or sticky caramelised roasted veg.

044-9_VL76[LizMartinBaked]NTSJ.indd 44 19/09/2016 22:05

 Ovensuppers
Recipes and styling: Liz Martin
Photography: Michael Dannenberg

Chilli, broccoli and pea

gnocchi bake
Serves 4 | Prep 10 mins | Cook 35 mins

8 tbsp garlic-infused olive oil

2 x 250g packets gnocchi
275g tenderstem broccoli, halved
100g frozen peas
1 tsp chilli flakes
125g olive ciabatta breadcrumbs
1 tbsp chopped fresh sage
350ml crme frache
300g vegetarian dolcelatte

1 Preheat the oven to 200C/fan 180C/

gas 6. Toss together half the oil and
gnocchi in a roasting tin. Bake for
10 minutes. Remove from the heat and
stir in the broccoli and peas and bake
for a further 10 minutes. Remove from
the oven and toss in the chilli flakes.
2 Meanwhile, toss together the
remaining oil, breadcrumbs and sage
and bake for 10 minutes, stirring
occasionally, until crisp and golden.
Remove from the oven.
3 Transfer the gnocchi mixture to
an ovenproof dish. Dot with crme
frache and dolcelatte. Scatter over
the breadcrumb mixture and bake for
1015 minutes, until golden.
n Per serving 1,188 cals, fat 83g, sat
fat 41.9g, carbs 78.4g, sugars 4.1g,
protein 33.6g, salt 2.7g, fibre 6.8g

Baked pasta filled

with aubergine and
mozzarella
Serves 4 | Prep 30 mins | Cook 55 mins

8 tbsp olive oil

1 onion, chopped
1 red chilli, deseeded and chopped
4 cloves garlic, finely crushed
4 tbsp chopped fresh basil
1 tbsp tomato pure
2 x 400g cans chopped tomatoes
500g aubergine, diced
24 large pasta shells
2 x 125g packets mozzarella, drained
100g ricotta cheese
100g freshly grated vegetarian
Parmesan-style cheese
basil leaves, to garnish
1 Preheat the oven to 200C/fan 180C/
gas 6. Heat 2 tablespoons of the olive
oil in a saucepan and saut the onion
and chilli for 5 minutes. Add half the
garlic and basil, the tomato pure and
canned tomatoes and bring to the
boil. Cover and simmer for 20 minutes.
Uncover and simmer for a further
10 minutes.
2 Meanwhile, mix together the
remaining olive oil, the aubergine
and remaining garlic in a roasting
tin. Bake for 2530 minutes, stirring
occasionally until golden. Remove
from the oven and allow to cool.
3 Cook the pasta in a pan of boiling
salted water, following packet
instructions. Drain thoroughly.
4 Finely dice half the mozzarella
and stir into the aubergine with the
Baked pasta filled
with aubergine and
mozzarella
ricotta, remaining basil and half the
Parmesan-style cheese. Use to fill the
pasta shells. Spoon half the tomato
sauce over the base of an ovenproof
dish. Top with the pasta shells and
spoon over the remaining sauce.
Thinly slice the remaining mozzarella
and arrange on top. Scatter over the
remaining Parmesan-style cheese.
5 Bake for 20 minutes, until golden
and bubbling. Serve scattered with
baby basil leaves.
n Per serving 887 cals, fat 49.1g, sat
fat 19.3g, carbs 30.8g, sugars 13.9g,
protein 39.6g, salt 1.3g, fibre 11g

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044-9_VL76[LizMartinBaked]NTSJ.indd 45 19/09/2016 22:05

 Ovensuppers
Baked stuffed portobello
mushrooms with
tomato sauce
Serves 4 | Prep 10 mins | Cook 35 mins

100g sunblush tomatoes in oil

small bulb fennel, chopped
onion, chopped
4 large portobello mushrooms
300g passata
125g olive ciabatta loaf, torn into
small cubes
50g pitted black olives, halved
handful of thyme leaves
150g vegetarian Brie cheese, sliced
100g good quality ready-made pesto

1 Preheat the oven to 200C/fan 180C/

gas 6. Drain the sunblush tomatoes,
reserving the oil. Heat 2 tablespoons
of the oil in a pan and gently saut
the fennel and onion for 5 minutes,
until softened. Meanwhile, roughly
chop the sunblush tomatoes. Remove
the pan from the heat and stir in
the tomatoes.
2 Pour the passata into the base of an
ovenproof dish. Place the mushrooms
in the dish, then top with the fennel
and tomato filling, piling on top.
3 Toss the ciabbatta in the remaining
reserved oil and scatter around the
mushrooms. Scatter over the olives
and thyme, then bake for 15 minutes.
4 Remove from the oven, arrange the
Brie slices on top of the mushrooms
then bake for a further 1015 minutes,
until golden. Drizzle over the pesto Baked stuffed
portobello
and serve immediately. mushrooms with
tomato sauce
n Per serving 412 cals, fat 27.4g, sat
fat 9.3g, carbs 26.6g, sugars 10.5g,
protein 15.3g, salt 1.8g, fibre 4.9g tsp turmeric parsnips and roast for 15 minutes.
1 tbsp sweet paprika 2 Meanwhile, toss together the cumin
2 tsp garam masala seeds, turmeric, paprika, garam
Choose a cheese-free pesto, such as Zest,
and opt for a smooth, melting vegan 2 tsp mustard seeds masala and mustard seeds in a small
cheese like Tofutti or Violife slices. 100g baby spinach leaves bowl. Remove the vegetables from
naan bread, diced paneer, mango the oven and toss in the spice mixture.
chutney and shredded red onion, Roast for a further 1520 minutes, until

Spiced roast veg with to serve
paneer and tahini For the tahini dressing:
75ml Greek yogurt
dressing 2 tbsp tahini
Serves 4 | Prep 20 mins | Cook 55 mins juice of 1 lemon
1 clove garlic, chopped
4 tbsp olive oil
1 large whole cauliflower, cut into 1 Preheat the oven to 200C/fan 180C/
florets gas 6. Place the oil in a large roasting
300g small carrots tin and bake in the oven for 4 minutes.
1 red onion, cut into wedges Remove from the heat and toss in the
325g small parsnips, peeled and cauliflower, carrots and onion and
halved lengthways spread out evenly. Roast for 10 minutes.
2 tsp cumin seeds Remove from the oven, add the
the vegetables are tender. Remove
from the heat and stir through the
spinach leaves. Cover and leave for
5 minutes.
3 Mix together the dressing
ingredients and set aside.
4 Remove the vegetables from the Serve with
oven. Serve piled on warm naan diced, spiced
and fried firm tofu as
bread. Drizzle over the tahini dressing
a substitute for the
and top with diced paneer, mango paneer, and opt for
chutney and shredded red onion. poppadoms instead
of naan bread. Use a
n Per serving 925 cals, fat 40.7g, sat fat
plain soya yogurt in
9g, carbs 114.2g, sugars 36.1g, protein the dressing in place
28.1g, salt 2.7g, fibre 18g of Greek yogurt.

46 |

044-9_VL76[LizMartinBaked]NTSJ.indd 46 19/09/2016 22:05

 Spiced roast veg
with paneer and
tahini dressing

044-9_VL76[LizMartinBaked]NTSJ.indd 47 19/09/2016 22:05

 Leek, broccoli and
mushroom crunch

48 |

044-9_VL76[LizMartinBaked]NTSJ.indd 48 19/09/2016 22:06

 Ovensuppers
Leek, broccoli and
mushroom crunch
Serves 4 | Prep 15 mins | Cook 55 mins

6 medium or 4 large leeks, cut into thirds and

then halved lengthways
200g tenderstem broccoli
350ml double cream
2 tsp cornflour
50g garlic and herb cream cheese
75g mature vegetarian Cheddar cheese,
grated
2 tbsp olive oil
200g chestnut mushrooms, chopped
100g focaccia breadcrumbs
large pinch of cayenne pepper
2 tbsp chopped fresh parsley
1 tbsp fresh thyme leaves

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

Cook the leek in a large pan of boiling water
for 6 minutes. Using a slotted spoon, transfer
to a colander. Add the broccoli to the pan
and cook for 3 minutes, until tender. Drain
thoroughly. Arrange the leek and broccoli in
a shallow ovenproof dish.
2 Meanwhile, mix together 4 tablespoons of
the double cream and cornflour in a pan until
smooth. Gradually blend in the remaining
cream until well blended. Bring slowly to the
boil, stirring. Add the cream cheese and half
the Cheddar and bring slowly back to the
boil, stirring until smooth. Pour evenly over
the leek and broccoli.
3 Heat the oil in a large frying pan and
saut the mushrooms for 45 minutes, Winter vegetable pie
topped with cheese
until browned. Add the breadcrumbs and and onion mash

cayenne pepper and saut for 34 minutes,

stirring occasionally until starting to crisp.
Stir in the herbs and remaining cheese and
scatter evenly over the sauce.
4 Bake for 2030 minutes, until the sauce
is bubbling and the top is golden. Serve
immediately.
n Per serving 587 cals, fat 52.2g, sat fat 29.6g,
carbs 18.8g, sugars 3.6g, protein 11.3g, salt
0.7g, fibre 3.7g
Swap out the cheese and double cream for Alpro
single soya cream, garlic and herb creamy Sheese
and a vegan Cheddar-style block of your choice.
Winter vegetable pie topped
with cheese and onion mash
Serves 4 | Prep 20 mins | Cook 50 mins
3 tbsp olive oil
1 red pepper, deseeded and sliced
2 large carrots, sliced
3 parsnips, cut into chunks
2 leeks, thickly sliced
425g potatoes, peeled and cut into chunks
525g sweet potatoes, peeled and cut
into chunks
50g butter
25g plain flour
400ml semi-skimmed milk
1 tbsp wholegrain mustard
225g vegetarian Emmental cheese, grated
4 spring onions, finely shredded
1 Preheat the oven to 200C/fan 180C/gas 6.
Heat 2 tablespoons of the olive oil in a pan
and saut the pepper for 8 minutes, stirring
occasionally until softened. Using a slotted
spoon, transfer to a shallow ovenproof dish.
2 Meanwhile, cook the carrot and parsnip in a
large pan of boiling water for 3 minutes. Add
the leek and cook for a further 3 minutes,
until tender. Drain thoroughly. Add to the
dish with the pepper.
3 Cook the potatoes in a large pan of boiling
water for 1520 minutes, until tender.
4 Melt half the butter in a pan, stir in the
flour and cook for 2 minutes. Remove the
pan from the heat and gradually stir in the
milk. Return to the heat and bring slowly
to the boil, stirring. Stir in the mustard
and 100g of the cheese. Pour into the dish
with the vegetables, stir through and level
the surface.
5 Strain the potatoes and return to the pan
with the remaining butter and 100g of the
remaining cheese. Using either a masher
or electric whisk, beat until smooth. Stir in
the onions and spoon the mash over the
vegetables. Scatter over the remaining
cheese. Bake for 30 minutes, until the sauce
is bubbling and golden.
n Per serving 779 cals, fat 42.8g, sat fat 21.7g,
carbs 74.5g, sugars 24.7g, protein 25.6g, salt
1.7g, fibre 16.4g
The butter can be replaced with a dairy-free
spread, such as Pure or vegan Stork, while the milk
is easily substituted for soya milk. Any block or grated
vegan cheese will work, for example Veganic, Sheese
or Cheezly.

www.vegetarianliving.co.uk | 49

044-9_VL76[LizMartinBaked]NTSJ.indd 49 19/09/2016 22:06

 A grain of comfort
Inspired by the Danish concept of hygge,
Alex Hely-Hutchinson launched her own porridge pop-up
to spread her love of comforting, nourishing grains among
Londons commuters, discovers Lindsey Harrad.

Alex Hely-Hutchinsons love affair with grains
started with her mothers porridge a classic
combination of oats, milk and a dash of
brown sugar that gave the five children in
the family a nutritious start to the day. But
it wasnt until Alex spent a year studying in
Copenhagen that her passion for grains was
reignited, and opened her eyes to a future
career path.
I was fortunate enough to have the
opportunity to do an Erasmus [exchange]
year at the University of Copenhagen in
my third of four years at Trinity College,
Dublin, where I was studying economics
and sociology, she says. I loved everything
about Denmark from the clothes, design,
and of course the food. I liked the creativity
in their dishes, particularly when it came to
grains there was a focus on highlighting
their different tastes and textures and using
spices and seasonal ingredients to really
bring them to life.
spices and fresh toppings, combining the
unique texture and taste of a particular grain
with appropriate spices, milks and toppings,
offering a contrast between savoury and
sweet, creamy versus crunchy.
After graduating, Alex had already decided
she wanted to pursue a career in food, and
started working at Rude Health, which she
found an inspiring experience and, like her
stay in Copenhagen, opened her eyes to
the power of food to transform wellbeing.
Id worked in a few kitchens before and at
food markets, but working with Rude Health
allowed me the opportunity to challenge the
way food was produced and build values for
a food business.
While working at Rude Health, the concept
for Alexs own business started to take shape
in her mind, and 26 Grains began life as a
pop-up porridge shop in Old Street Station.
It really was just an idea, something that I
loved and thought Id put out there to see if
anyone else was excited by it. And they were!
We went from pop-up to serving at events
and offices and then into our first shop.
Its been a whirlwind and I couldnt have
imagined getting here.
It hasnt all been plain sailing, naturally,
but Alex still says the positives of running
her own business far exceed any of the
challenges she and her team have had to
face along the way. Id say the hardest thing
about setting up a business is going it alone.
No one knows the business like you do.
However, this is slowly changing, our team
has been growing and Im so fortunate to
have so many amazing people to work with,
learn from and grow with. But looking back
over what weve achieved, the highlights
have been serving our first return customer

Hygge is where the heart is

After a few weeks living in Copenhagen,
Alex first came across the Danish word
hygge, a term that has no literal translation
into English but conveys a sense of warmth,
cosiness, comfort and sharing. For Alex,
porridge seemed to exemplify the concept
of hygge. It represents cooking for friends,
sharing a cup of tea, wrapping your hands
Hutchinson

around a bowl of porridge first thing in the

morning. Porridge just means so many things
to me: a sense of nostalgia from when I was
photographY: Victoria Hely-

little, enjoying breakfast with my siblings on

a Saturday morning on our parents bed. Its
also such a fun way to play with different
ingredients and building recipes.
Alex discovered that the Danes have
porridge-making down to a fine art, using
not only oats but ancient grains such as
spelt and barley, often topped with Nordic

50 |

050-3_VL76[26Grains]NT2SJ.indd 50 21/09/2016 18:32

 Wholesomeflavours
at our tiny little stall, successfully Autumn salad with
roasted buckwheat,
funding our kick-starter, opening our walnuts and labneh
shop and now writing a book!

Grains to go
The first permanent 26 Grains
shop opened its doors in a rather
unpromising old shed in the courtyard
of Neals Yard, which had dark, damp
walls and no water or electricity, but
Alex immediately saw its potential,
especially the enviable location
within a famous courtyard with a
rich tradition of small independent
traders. Neals Yard has a history
of community and craft; one of the
shops even used to be a grain mixing
room for mueslis, says Alex. Its such
beautiful area of London and the
location for us is a way of being based
right in the middle of London after
travelling in all directions as a pop-up.
With a permanent base established,
Alex could spend more time on
recipe development, and says that
the importance of seasonality quickly
became apparent. The best-selling
blueberry porridge could only stay on
the menu while the fruit was at its best
and the team quickly developed a
winter version with spices, beetroot,
cranberries and apples.
There isnt enough space for all
the things we want to add to our
menu! she laughs. There are endless
combinations but we like to think
simply, seasonally and about the
quality of the food. Im always hunting
for new ways of thinking about simple

Porridge gives me a sense of nostalgia from when I

foods. For me, it comes down to the
quality of the ingredients and this
goes hand in hand with whats in
season. I like to play with spices and
the most recent ones Ive enjoyed
using are caraway and fennel; I quite
like sprouting their little seeds and
using the micro-shoots to garnish and
finish dishes. I also think a lot about
texture when building recipes, and
Ive starting using popped grains and
crisping up leftover grains to add a
different element to a dish.
Its been a busy year, and Alex
is already preparing to open her
new shop location, while her first
cookbook 26 Grains is now
published, featuring nine of her
favourite grains in recipes ranging
from breakfasts to main meals. She
says shes seeing new trends in the
publics tastes for grains emerging as
they become more adventurous about
was little, enjoying breakfast with my siblings on a
Saturday morning on our parents bed
using them in everyday cooking.
I love rye, but maybe Im biased. It
has the most wonderfully unique
flavour. Millet is also a game changer:
unique in texture, subtle in flavour.
Our spinach, Cheddar and millet
muffins with a little mustard disappear
in seconds. But my all-time favourite
dish on our menu probably has to be
the hazelnut and butter porridge. It
was one of the first things we ever had
on our menu. Its so comforting and
warming, the ultimate hygge recipe.
l Find out more about Alexs shop at
www.26grains.com.
Alexs grain recipes
Autumn salad with
roasted buckwheat,
walnuts and labneh
Autumn is my favourite season; Im
known for being endlessly distracted
by the light, colours and the produce.
In my little garden I can watch the
pears on the tree grow plump and hot
pink chard stems sprouting up. The air
becomes just cool enough to hang the
labneh on any outside door handle,
to let it strain. You can let it drip into a
bowl while you get started on pickling

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050-3_VL76[26Grains]NT2SJ.indd 51 20/09/2016 18:07

 5 Divide between 4 plates and top with a
good dollop or so of labneh, a sprinkle of the
remaining buckwheat and walnuts, if using.
n Per serving 463 cals, fat 25.4g, sat fat 6.2g,
carbs 44.7g, sugars 27.1g, protein 13.9g, salt
2.7g, fibre 7.7g

Spelt with parsley-almond

pesto, cherry tomatoes
and Parmesan
I was so excited to move to my new house
last year what sold it for me was the most
beautiful, big garden. When I first viewed the
house, I remember getting excited about
the produce growing, both a little wild and
contained, from young green tomatoes to
sage, dill and a handful of strawberries. My
first night in the house was a warm July
evening and we decided to have a barbecue.
I wanted to make something simple and
delicious to accompany some of our other
dishes. I had spotted the large bunch of
parsley in the herb patch and decided to
make this light, refreshing dish.

Serves 4 | Prep 20 mins + soaking

Spelt with parsley-
almond pesto, cherry Cook 20 mins
tomatoes and Parmesan
For the spelt:
the beetroot and preparing the salad. juice of 1 lemon 200g pearled spelt, soaked in water for
Buckwheat adds a unique earthy crunch clove garlic, crushed with a little sea salt at least 1 hour
to the salad and lends a smokiness when its sea salt and black pepper 2 tbsp olive oil
all combined. 30g walnuts, roughly chopped, to serve 1 onion, finely chopped
(optional) 1 clove garlic, crushed
Serves 4
250g cherry tomatoes, halved
Prep/cook 30 mins + draining and soaking 1 Make the labneh first, either the night
150g rocket
before or over the course of an afternoon.
For the labneh: 50g shaved vegetarian Parmesan-style
Combine the yogurts and salt in a bowl, then
200g Greek-style yogurt cheese
transfer to a sheet of muslin or a clean tea
200g natural yogurt
towel, pull up the sides, tie up the top with For the pesto:
pinch of sea salt
an elastic band or string and suspend over 75g flaked almonds
For the beetroot pickle: a bowl to let the liquids drain out for at least 50g parsley
1 beetroot, thinly sliced with a mandoline 6 hours, or overnight if possible. 1 clove garlic, crushed
1 golden beetroot, thinly sliced with a 2 Meanwhile, place all the ingredients for the 100ml extra-virgin olive oil
mandoline beetroot pickle in a bowl with 60ml water. juice of 1 lemon
60ml apple cider vinegar Leave to pickle in the fridge for several hours tsp of salt
2 tbsp honey or overnight. freshly ground black pepper
pinch of sea salt 3 The following day, rinse the soaked
tsp dill seeds buckwheat under running hot water for 1 Start by making the spelt. Add 1 litre of
tsp yellow mustard seeds 2 minutes, then drain and pat dry with water to a medium pan and bring to the boil.
kitchen paper. Add 1 tablespoon of the oil to Add the drained spelt and reduce the heat so
For the salad: a frying pan and place over a medium-low the water is at a gentle rolling boil. Cook for
100g buckwheat groats, soaked in water for heat. Add the buckwheat and toast for 20 minutes until tender.
30 minutes 2 minutes until golden, stirring continuously 2 Add the olive oil to a pan over a medium
4 tbsp olive oil so it doesnt burn. heat. Add the onion and let it cook until
200g rainbow chard, stems removed, 4 Mix the rainbow chard, pear, cucumber, softened, about 7 minutes, then add the
washed and torn pickled beetroot, radishes, remaining olive garlic and cook for a minute longer. Remove
1 pear, cored and thinly sliced oil, lemon juice and garlic together and from the heat and stir in the tomatoes.
1 cucumber, sliced into 8cm sticks season well with sea salt and pepper. Stir in 3 To make the pesto, place all the ingredients
bunch of radishes, washed and halved half the toasted buckwheat. in a food processor or blender and pulse

52 |

050-3_VL76[26Grains]NT2SJ.indd 52 20/09/2016 18:07

 Wholesomeflavours
briefly (about 6 times) for a more
textured pesto, or blend at high speed
for a minute or so for a smoother
pesto sauce.
4 Drain the cooked spelt and allow
to cool slightly. Mix with the onion
and tomatoes in a bowl and stir in a
good helping of the pesto about
8 tablespoons (any leftover pesto can
be stored in the fridge in an airtight jar
for up to 5 days). Season with salt and
pepper and serve with the rocket and
shaved Parmesan-style cheese.
n Per serving 640 cals, fat 44g, sat fat
7.5g, carbs 45g, sugars 6.9g, protein
16.8g, salt 1.1g, fibre 5.3g

Quinoa, plum and

cardamom frangipane
pudding
I could tell when the summer holidays
were coming to an end when my mum
starting baking her buttery plum
pie slices. She made little sponge
pillows for the fruits when baked,
the sponge grows sweeter while the
plums caramelise on top and become
tart in the middle. This is my version
of her pie. I adore the earthiness of the
quinoa set against the plums and
the maple syrup. I like to bake it in a
rectangular tin so everyone can get a
little half-plum square of their own.

Serves 15 | Prep 20 mins

Cook 50 mins

300g unsalted butter, at room

temperature, plus extra for the tin
150g quinoa flakes
150g ground almonds
seeds from 20 cardamom pods,
ground in a mortar and pestle
1 tsp sea salt
200ml maple syrup
seeds from 1 vanilla pod
3 medium free-range eggs, beaten
6 plums, halved and pitted
crme frache, to serve (optional)
Quinoa, plum and cardamom
1 Preheat the oven to 180C/fan 160C/ frangipane pudding
gas 4. Grease and line a small brownie
tin, about 25cm 20cm. frangipane. Bake for 4550 minutes,
2 Beat together the butter, quinoa, or until golden and a skewer inserted
almonds, cardamom seeds, salt, into the centre comes out clean.
maple syrup and vanilla until well 4 Leave to cool completely in the tin,
combined. Beat in the eggs, one at a then cut into squares and serve with a
time, until nicely incorporated. good dollop of crme frache. Recipes adapted from
3 Pour the batter into the prepared n Per serving 307 cals, fat 24.3g, sat 26 Grains by Alex Hely-
Hutchinson (Square Peg,
tin and top with the plums, cut-sides fat 11.5g, carbs 16.9g, sugars 10.5g, 20). Photography by
up, gently pushing them into the protein 5.3g, salt 0.7g, fibre 1.1g Victoria Hely-Hutchinson.

www.vegetarianliving.co.uk | 53

050-3_VL76[26Grains]NT2SJ.indd 53 20/09/2016 18:08

 bins on Rob
Our columnist ine Carlin focuses on fun, flavour
photograph: Jas
and fantastic food, sharing everything from brilliant
baking tips to essential ingredients and simple
switches that will transform your dairy-free cooking.
As we speed headfirst into party
season, Im already polishing up my
Fancy a dip?
hostess skills. While I love attending
festive soires (heck, who doesnt?),
I actually much prefer throwing my own
mainly because I know Ill be able to
eat the food (vegan problems!) but also
because I thoroughly enjoy entertaining.
With that said, however, Im always
looking for ways to wow without giving
myself too much of a headache in the
kitchen shortcuts and simplicity is the
way forward, in my opinion, otherwise
your effortless party could easily turn
into something of an ordeal. Never a
good look. Particularly when swanning
around in sequins.
Dips are an obvious choice but that
doesnt mean they have to be dull. We
all know that hummus is a certified
unanimous hit, so why not offer up
a fun twist on a classic such as this
beetroot and zaatar version, which
is not just pretty to look at but tastes
phenomenal too. Beetroot can often
be a culinary divider (it has a love it or
loathe it air about it), but fortunately
this is a bit of a crowd-pleaser with its
earthy undertones that go particularly
well with toasted pitta. It also makes
for a great dining alone dish glass of
chilled white, Netflix and a gigantic bowl
About ine
ine blogs at www.peasoupeats.com
about vegan food, fashion and
lifestyle. Her first cookbook, Keep it
Vegan, was published by Kyle Books
in 2014, and her second, The New
Vegan, is on sale now.
54 |
054-5_VL76[Aine_Column]NTSJ.indd 54
of this equals perfection, if you ask me.
Peas too are a great base for dips,
particularly if you want an alternative to
the usual beans, and this pea, avocado
and mint offering is just the ticket. I like
the avocado addition for creaminess
and bulk, with the mint lending a
familiar element to an unusual little
sauce. Much like a pesto (sans pine nuts,
obviously), it can be used to coat pasta,
dollop on jacket potatoes or simply as
a spread in sandwiches as you can
probably tell, versatility is the order of
the day in my kitchen, which explains
why so many of my recipes are what I
like to call multifunctional.
The chunkiest of the three is
the butter bean and basil option.
Substantial, hearty and packed full
of Mediterranean flavours, this could
nearly be a meal in itself. I like to serve
it Hummus Bros style, with a generous
helping of seasoned cherry tomatoes
in the centre and topped with yet more
basil and a generous smattering of
capers or green olives for the anti-
caper fanatics among you. Im all about
the tang, so each dip contains the
requisite lemon inclusion to my mind
theres nothing a spritz of lemon juice
cant enhance.
Of course, the best thing about
any one of these party dips is the
fact they are an absolute doddle to
make. If youre anything like me, youll
want to savour the preparations, not
run yourself ragged cooking lengthy,
complicated dishes or fiddling with
finicky hor doeuvres last minute. If
Im honest, I prefer to concentrate on
creating an awesome vibe rather than
fretting about the food although
that doesnt mean I still dont try to
impress! Instead I go low-key on the
cooking front and up the ante on the
atmosphere after all, thats mostly
what people remember anyway, not
how impressive your canaps were
or how ludicrously complex the menu
proved to be. Its a party, not an episode
of MasterChef, so do yourself a favour
by offering up a selection of dips, plenty
of Prosecco and chill.
Beetroot and zaatar
hummus
Prep 10 mins perfect with
pitta bread:
400g can chickpeas
see Joudie
1 clove garlic
Kallas recipe
100g pre-cooked beetroot
on page 70
1 heaped tsp zaatar
1 tbsp tahini
juice of lemon
1 tbsp reserved chickpea liquid
2 tbsp extra-virgin olive oil
sea salt and ground black pepper
1 Drain and rinse the chickpeas,
reserving a tablespoon or so of the
liquid. For a smoother finish you can
easily remove the skins by placing the
chickpeas in a clean tea towel and
rubbing vigorously.
2 Mince the garlic clove with a little salt
and set aside until needed.
3 Place the chickpeas in a food
processor (reserving a tablespoon or
two for garnish) along with the beetroot,
zaatar, tahini, minced garlic, lemon juice
and chickpea liquid. Season generously
and as its blending gradually drizzle in
the olive oil.
19/09/2016 22:07
 Vegankitchen
4 Check for seasoning, transfer to a bowl
and refrigerate until needed. Before serving,
heat a little oil in a pan and add the reserved
Pea, avocado chickpeas. Season, dust with zaatar and fry
and mint dip
until golden, before tumbling over the top of
the hummus.

Pea, avocado and mint dip

Prep 10 mins

200g frozen peas

small clove garlic
10g fresh mint
3 tbsp dairy-free yogurt
avocado
juice and zest of lemon, plus extra zest
to garnish
1 small spring onion, plus extra to garnish
sea salt and ground black pepper

1 Place the peas in a large bowl along with

the garlic clove and cover with freshly boiled
water. Once thawed, drain, remove the garlic
and add the peas to a food processor.
2 Mince the garlic with a little sea salt and
add to the food processor along with the
mint, yogurt, avocado, lemon juice/zest and
spring onion. Season generously and blend
until smooth.
3 Transfer to a bowl and refrigerate until
Beetroot
needed. Serve with a smattering of finely
and zaatar sliced spring onion and some lemon zest.
hummus

Butterbean and basil dip

Prep 10 mins + macerating

400g can butterbeans

10g fresh basil
1 tbsp capers
juice of lemon
1 tbsp extra-virgin olive oil
sea salt and ground black pepper

To serve:
handful of cherry tomatoes
olive oil
1 tbsp minced capers
1 tbsp freshly chopped basil

1 Place the butterbeans, basil, capers, lemon

and olive oil into a food processor. Season
generously and pulse until it forms a coarse,
chunky dip. Check for seasoning and transfer
to a shallow bowl.
2 Roughly chop a handful of cherry
tomatoes. Season with sea salt, pepper and
olive oil and set aside to macerate for around
10 minutes.
3 Make a well in the centre of the dip and
Butterbean
and basil dip tumble in the tomatoes. Finish with the
capers and basil, a decent drizzle of extra-
virgin olive oil and then serve.

www.vegetarianliving.co.uk | 55

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 The
vegetarian
butcher
photographY: The Vegetarian Butcher

56 |

056-8_VL76[vegButcher]NTSJ.indd 56 20/09/2016 14:02


Kelly Rose Bradford travels to the Netherlands to discover how a former pig
farmer has become an innovative producer of award-winning meat substitutes.
Without closer inspection, animal-free
eaters visiting The Hague in the Netherlands
might walk past the apparently traditional
butchers shop opposite the city hall,
assuming it has nothing for them. Even if the
bicycle leaning jauntily against the frontage
has a leafy bunch of carrots peeking out of
its wicker basket, and the chalkboard menu
fixed to the front advertises only veggie
treats. Take in the shops name, however,
and peer closely at their logo (an Alphonse
Mucha-style lady wielding a meat cleaver
and carrots) and what goes on inside is
revealed: De Vegetarische Slager The
Vegetarian Butcher.
056-8_VL76[vegButcher]NTSJ.indd 57
It is, of course, fair to say that vegetarian
and butcher are words rarely seen or
heard together. At least, not in a positive
way. A contradiction in terms. But for Jaap
Korteweg, founder of The Vegetarian
Butcher brand, they perfectly sum up the
innovative, cruelty-free and award-winning
plant-based vegetarian food the company
produce in abundance.
And Jaap is most definitely not your
typical vegetarian. A ninth-generation animal
farmer, it was assumed that he, like his
father and his father before him, would take
over the family business an assumption
also made by him until the swine fever
Upfront
outbreak of 1998 suddenly changed his
entire perspective on the meat trade. When
asked to store the carcasses of thousands of
destroyed animals, Jaap had something of
an epiphany.
His background made him all too aware
that no matter how organically and
humanely livestock is reared for meat,
they all, he says, still end up in the same
place the slaughterhouse. And so began
his journey to find an alternative and not
predictably vegetarian way of eating.
I wanted to make products which tasted
like meat, Jaap says. People like meat very
much there would be more vegetarians if
people didnt. But as well as liking it, they are
hooked on meat and if we want to solve
animal welfare issues, it is important to give
people what they want to eat.
Meaty flavours without the meat
Jaap acknowledges that not all vegetarians
like meat substitutes, or animal-free food
made to look like it, but he is passionate that
his products help those who feel they would
struggle to give up meat (or indeed, do not
want to) to embrace a vegetarian lifestyle.
His range is wide, but his most popular
products, unsurprisingly, are beef burgers
and bratwurst sausage. But The Vegetarian
Butcher is not all about hamburgers, or
the meaty fast food that is usually the
mainstay of veggie food ranges. There are
king prawns made from konjac (an Asian
plant), plant-based tuna, and scarily realistic
looking soya-based raw mince for meatball
and burger making. Their fish-free eel salad
was named as product of the year at the
www.vegetarianliving.co.uk | 57
19/09/2016 22:06
 Upfront
Taste of the Netherlands awards in 2012,
while their Vegetarian Chicken Chunks were
branded delicious and surpassing chicken
in terms of taste and nutritional value by the
Dutch Consumer Association. The company
also produces a small range of products
which are not animal-inspired vegan
croquettes with a creamy centre, vegan
spring rolls and noodle patties.
Jaap works closely with his business
partner Niko Koffeman and chef Paul Bom to
develop new products, but says he does not
use outside tasters or focus groups because
he knows from his own experience and
dietary requirements exactly how each item
in the range needs to be in terms of taste
and texture. I do it this way the tasting
because I am that person who wants to be a
vegetarian, but who loves meat very much,
he says. And because I know what the issues
are for people who want to be vegetarian
but love meat, and who would miss it if they
didnt have it. So basically, if I like what we
produce during our product development
then we go for it.

A new concept
Support for The Vegetarian Butcher has
been buoyant from the start. Worldwide,
Jaaps Vegetarian Butcher
the brand has been applauded for its ethos shop in The Hague
and its products particularly how they
are aimed at meat-eaters, rather than just

I wanted to make products which tasted like meat.

being marketed to vegetarians. A report in
The New York Times said of the concept,
Why use the poor chicken as a machine
to produce meat when you can use a
machine to produce meat that seems like
chicken?; The Independent asked Is this
the end of meat?; while poultry farmers
became so unnerved by the popularity of the
products that a complaint was made to the
Netherlands Food and Consumer authority
over the original names of some of the lines.
Despite this, Jaap says he is still seen by
the meat industry very much as a farmer,
and was even asked to speak at a chicken
farmers congress about The Vegetarian
Butcher brand. And when I talk to them as
a farmer, they understand, he says. As do
his own family: I come from a big family. We
are not all vegetarian, but we are all animal
lovers and we are all empathetic. And even
though I was born and raised on the farm,
if my father were alive today, he would
understand what I have done, too.
The rise of plant-based butchery
Going forward and to meet demand,
the company plan to build a huge new
production plant in Breda, a city in the south
of the Netherlands. The company offered
bonds for the new plant in a crowd-funding
People like meat very much there would be more
vegetarians if people didnt
drive in October 2015, which raised
2.5 million euros in just three weeks, resulting
in the opportunity to invest being closed
before its planned December cut-off date.
Investment was made in the form of bonds
which will mature after seven years with a
5 per cent interest rate, along with a 5 per
cent discount on all Vegetarian Butcher
products. The number of people who bought
in to funding the new plant is testament,
says Jaap, to the interest in sustainable
development and the replacement of
traditional meat products.
And this interest is evident every day back
at The Vegetarian Butcher concept store in
The Hague. Customers fill their shopping
bags with frozen meat to cook up at home,
perhaps taking inspiration from the The
Vegetarian Butcher recipe book also on sale.
Locals and tourists pop in for a plant-based
takeaway from the innovative lunchtime
menu (vegan no-cheese souffl, vegan
Mexican tortillas with guacamole, smoked
chicken wraps, to name but a few options).
Since the arrival of The Vegetarian Butcher,
other meat-free butchers have predictably
popped up around the globe. Plant-based
butchery has become something of a
trend, not necessarily in terms of promoting
vegetarianism, but instead existing as a
sustainable, healthy alternative to animal
products. But despite the rising trend,
Jaaps aim is to be the biggest and the best,
supplying his own brand of vegetarian meat
throughout the world, through his own shops
and The Vegetarian Butcher franchises.
Ambitious? Perhaps, but his motivation
creating high quality products, freeing
animals from the food chain and reducing
carbon footprint can only be celebrated.
And as he tells us: The only way to change
the meat industry is to do it big.
Find out more at
www.vegetarianbutcher.com.

58 |

056-8_VL76[vegButcher]NTSJ.indd 58 19/09/2016 22:06

 Free Winter Wellbeing
Recipe Book

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VL76_059.indd 59 21/09/2016 19:00:10

 Crispy aubergine with
kale pesto fettucine

photographY: Izy Hossack

60 |

060-3_VL76[IzyHossack]NTSJ.indd 60 19/09/2016 15:00


In my
kitchen
Iz y Hossack
Celebrated for her food blog packed with the indulgent and
wholesome, 19-year-old student Izy Hossack shares her kitchen
supper recipes filled with her trademark feelgood factor.
Crispy aubergine with
kale pesto fettucine
Next to charred aubergine, breaded and
fried aubergine is my favourite thing. But
instead of frying it, Ive found that baking the
aubergine in the oven is simpler, healthier
and less messy (no clearing up oil-filled
pans! Wooh!) It also gives you more free
time to spend reading that magazine youve
been wanting to look at for months (or just
making extra aubergine coins for snacks).
Serves 4 | Prep 20 mins | Cook 25 mins
45g plain flour
1 free-range egg
115g fine dry breadcrumbs
4 tbsp grated vegetarian Parmesan-style
cheese, plus extra to serve
tsp salt
tsp dried oregano
1 aubergine, sliced into 1cm-thick coins
2 tbsp olive oil
300g fettuccine (or spaghetti or tagliatelle)
1 quantity of herby kale pesto (see recipe,
right) or 150g store-bought pesto
1 Preheat the oven to 200C/fan 180C/gas 6.
Place the flour in a shallow bowl. In another
shallow bowl whisk the egg with 60ml water.
In a third shallow bowl, mix the breadcrumbs,
Parmesan-style cheese, salt and oregano.
2 Dip both sides of each aubergine coin first
in the flour, then in the egg and finally in the
breadcrumbs. Lay them on a baking tray
and drizzle or spray with olive oil. Bake for
10 minutes, then flip them over and bake for
a further 1015 minutes until golden brown
and crisp.
3 Meanwhile, cook the pasta in a large pan
060-3_VL76[IzyHossack]NTSJ.indd 61
filled with salted, boiling water according
to the instructions on the packet. Drain the
pasta and stir in the pesto. Serve with the
baked aubergine and more Parmesan.
n Per serving 743 cals, fat 35.2g, sat fat 10g,
carbs 79.8g, sugars 5.4g, protein 28.4g, salt
1.9g, fibre 9.3g
Herby kale pesto
This pesto is an essential pantry staple for
me. Its incredibly easy to make and packs
a nice, herby punch to any dish. If you dont
have any kale around (or are not a fan) you
can easily sub in rocket, spinach, watercress
or extra basil. Same goes for the nuts
cashews, pistachios, hazelnuts, almonds or
pine nuts are just as good! As pesto literally
means paste, you can add in other goodies
too, like wild garlic, roasted red peppers,
sundried tomatoes, charred aubergines,
asparagus and so on. Ill advise you now to
make a huge batch and store the extra in
the freezer that way youre always pesto-
ready, and thats the way to live right.
Makes 175ml
1 lemon
1 clove garlic, peeled and minced
100g kale, chopped
large handful of basil leaves
4 tbsp olive oil
2 tbsp grated vegetarian Parmesan-style
cheese
large pinch of salt
30g walnut halves
Zest the lemon and cut it in half. Add the
juice of one half to the bowl of a food
processor with the zest. Add the minced
Blogfocus
garlic along with the remaining pesto
ingredients. Blend until a paste forms. Use
immediately or store in a lidded container in
the fridge or freezer.
Tomato soup with garlic
and pizzette
I have soup tricks up my sleeves: a roux base
for a creamy texture and a splash of vinegar
to pick up the flavours. I think I have the
best of intentions when it comes to soup. Its
comforting and mostly healthy and I do love
it for those reasons, but my main motivation
is the bread you get with it for dipping. The
little pizzas served with this soup are easy
to make, garlic-scented and adorned with a
handful of rocket.
Serves 4 | Prep 20 mins + proving
Cook 20 mins
1 onion, peeled and finely chopped
1 tbsp olive oil
2 tbsp plain flour
250ml almond (or other non-dairy) milk
tsp salt
tsp pepper
handful of fresh basil leaves
3 tbsp balsamic vinegar
1 tbsp granulated sugar
2 x 400g cans tomatoes
500ml vegetable stock
For the pizzettes:
3 cloves garlic, peeled and grated or minced
1 tbsp olive oil
quantity of no-knead flatbread dough
(see recipe, on page 62)
a few handfuls of rocket leaves
flaky salt
www.vegetarianliving.co.uk | 61
19/09/2016 15:00
 1 In a large saucepan, cook the onion
with half the oil over a medium heat until
translucent. Stir in the flour and cook for
a minute. Gradually stir in the milk until
incorporated. Stir in the rest of the soup
ingredients and use a hand-held blender to
blitz until smooth. Simmer for 20 minutes,
stirring it occasionally.
2 Meanwhile, preheat a large ovenproof,
non-stick frying pan over a high heat. In a
small bowl, stir together the garlic and olive
oil. Preheat the grill to its highest setting.
3 Form the dough into 8 balls, dusted with
flour. Flatten into 12.5cm diameter circles
with a rolling pin. Place 2 circles of dough
in the hot pan. Brush them with garlicky oil
and top with some rocket leaves. Cook for
3 minutes (the underside of the dough will
be browned) then place the pan under the
grill for a further minute or so until puffed
and golden. Remove the pizzettes from the
pan and cook the remaining dough in the
same way.
4 Serve the warm pizzettes with the soup.
n Per serving 363 cals, fat 11.3g, sat fat 1.6g,
carbs 57.6g, sugars 17.6g, protein 10.8g, salt
3.6g, fibre 6.4g

Tomato soup
with garlic
and pizzette

No-knead flatbread
dough
As much as I love kneading dough,
theres a time and place for it. When it
comes to long-rest flatbreads, it turns
out that just stirring the dough together
briefly is best. The high hydration and
long resting period lets the gluten
develop enough for flatbreads. It also
means you get one bad-ass dough
with a load of flavour (those yeast cells
have been working hard!) and a chewy,
open texture.

Makes 2 pizzas or 1012 small flatbreads

100g wholemeal bread flour

200g plain flour
tsp salt
1 tsp active dried yeast

In a large bowl, stir together the flours,

salt and yeast. Add 225ml lukewarm
water and stir together with your hands
until no floury patches remain. Cover
with cling film and leave in a warm
place to rise for at least 2 hours. If youre
leaving the dough for longer than
10 hours, put it in the fridge to rise
slowly until needed.

060-3_VL76[IzyHossack]NTSJ.indd 62 19/09/2016 15:01

 Blogfocus
Caramelised onion, thyme
and bean pot pies
When I learned how to caramelise onions
I think it awoke some onion-hungry part
of me that I never knew about before. Ive
since found that if youre in the kitchen
caramelising onions dont doubt that you
will attract pretty much anyone into that
room. Its an intoxicating smell. I used them
here, bumping up the sweet, onion flavour
with the addition of leeks too!

Serves 4 | Prep 25 mins + chilling

Cook 1 hr 10 mins

2 onions, peeled and finely sliced

1 tbsp vegetable oil
1 leek, outer leaves removed, cleaned and
finely sliced
large pinch of salt
4 large carrots, thinly sliced into coins
3 tbsp plain flour
750ml vegetable stock
125ml dry white wine
zest of 1 lemon
1 tsp fresh or dried thyme, plus some extra
for garnishing
400g can cannellini, butter or black-eyed
beans, drained and rinsed Caramelised
onion, thyme and
2 tbsp cream cheese (low-fat is fine) bean pot pies

salt and freshly ground black pepper, to taste

quantity of flaky pastry, chilled for at least
30 minutes (see recipe, right)
1 free-range egg, beaten
1 In a large, deep frying pan, dry-fry the
onions, stirring over a medium heat until
they start to brown. Add the oil, leek
and salt, then continue to cook for about
20 minutes, until caramelised and golden.
2 Add the carrots and sprinkle the flour over,
then stir until everything is coated. Gradually
stir in the vegetable stock and wine, then
mix in the lemon zest, thyme, beans and
cream cheese. Season to taste with salt and
pepper and simmer for 5 minutes.
3 Divide the mixture between four 500ml
ramekins or small pie dishes. Preheat the
oven to 200C/fan 180C/gas 6.
4 Divide the pastry into 4 squares. On a
lightly floured surface, roll out each square
so its a little bigger than the ramekin then
trim the edges. Cover each filled ramekin
with a square of pastry and pierce a cross
into the top using a sharp knife to let out
the steam as it cooks. Place the ramekins
on a baking tray, brush the pastry with
beaten egg and sprinkle with extra thyme
leaves, then bake for 3545 minutes until
completely golden.
COOKS TIP The recipe makes a satisfying
soup if you make it without the pastry lid
and simmer for an extra 10 minutes.
n Per serving 667 cals, fat 33.3g, sat fat 17.8g,
carbs 74.3g, sugars 15g, protein 16.4g, salt
5.1g, fibre 14.3g
Flaky pastry
This is the pastry to end all pastries. Its
buttery in the best way possible and has
the most desirably flaky texture Ive ever
achieved. The key is having different sized
pieces of butter in the mixture when you
add the liquids. That way some of the butter
is being used to coat the flour granules so
the pastry stays tender, and some is rolled
into layers between the pastry which gives
it a flaky texture. If youre making a pie, use
this pastry and you will forget all about any
previous shortcrust days.
320g plain flour
1 tsp salt
200g unsalted butter, very cold
4 tbsp plain yogurt, buttermilk or cream
cheese, chilled
1 In a large bowl, stir together the flour and
salt. Cube the butter, add it to the bowl and
rub it into the dry ingredients so that there
are some smaller and larger chunks of butter
in the mixture. Add the yogurt and some
water (starting with 2 tablespoons) and mix
it in, until the dough starts to come together
(add extra water if needed). Use your hands
to press it together in the bowl.
2 Tip the dough on to a work surface and
use your hands to pull it together into a ball.
Divide in half, flatten into discs and wrap in
cling film. Chill for at least 30 minutes (or for
up to 3 days), until needed.
COOKS TIP You can also make the pastry
using a food processor. The wrapped discs
of pastry can be frozen for up to a month.
Top with Cinnamon
You can find more of Izys recipes on
her blog at www.topwithcinnamon.com,
which has a scrumptious array of baking
recipes, plus savoury dishes too.
Recipes adapted from
Everyday Delicious by Izy
Hossack (Hardie Grant,
16.99). Photography by
Izy Hossack.

www.vegetarianliving.co.uk | 63

060-3_VL76[IzyHossack]NTSJ.indd 63 19/09/2016 15:09

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 Photograph: Ria Osbourne
Traditional
breakfast
hummus

page 70

cooking
for a crowd
Share traditional Palestinian recipes, full of vibrant flavours, from
supper club chef Joudie Kalla.

067_VL76[CookCrowd_Intro]NTSJ.indd 1 20/09/2016 12:09


Through cooking
traditional dishes
learned in her mothers
kitchen, supper club
chef and author Joudie
Kalla found a deeper,
more rewarding
connection to her
cultural heritage.
A love letter to
Palestine
For a Palestinian living abroad, food and
family gatherings gradually became an
increasingly important way for Joudie Kalla
to connect with her heritage. Mealtimes
are really a celebration for us at many
occasions, she says. Even just trying to
have a normal Wednesday night supper
will include many delicious dishes that
accompany each other and everything is
shared on platters for us to serve to each
other and we will keep eating and talking
for hours mainly talking about how
good the food is and what we will have
the next night!
68 |
068-72_VL76[Palestine]NTSJ.indd 68
It is this sense of togetherness that Joudie
finds distinctive among her Palestinian
friends and family. Whats unique for me is
that Palestinians share everything together.
Ive noticed growing up here with my British
friends that their family mealtime, holiday
time and socialising was always done
separately. In our family we were always
together until we turned a certain age, and
I mean 21. But even today, at 38, I still have
holidays with family and try to attend dinner
at their home as much as I can. Its really
a sense that family is everything to us and
then everything else comes second.
photograph: Justin De Souza
photograph: Omar Abu Arra
Discovering her roots
While growing up in Britain, Joudie loved to
spend time with her mother in the kitchen
and the young helper was encouraged
to get involved in cooking for the family.
But she says her awareness of her familys
Palestinian heritage became stronger with
age, as she realised she had a connection
to a country and culture she had never
been able to experience first-hand. My
connection to Palestine grew as I got older,
understanding more and really learning
about our history. I think because I was living
here at a young age my parents tried to
shelter us up to a certain point about what
was happening to our country. But with age
and curiosity I became enamoured with my
history and especially the food, as it was
always associated with good memories.
Joudie lived in Paris while studying for
her masters degree in French culture and
19/09/2016 15:03
 photograph: Ayman Mohyeldin
photograph: Fiona Dunlop
civilisation, and it was there, a stranger in an
unfamiliar place, that she felt the need to be
even more connected to her roots. It was
also when she realised she wanted to be a
chef, and soon left her studies to pursue a
career in food. When I was living in Paris I
missed everything more and wanted to eat
Middle Eastern food all the time, she says.
I started to go out less and cook more. I was
always on the phone with my mum asking
how to cook this or that and I just wanted to
feel more at home. It made me realise not
only that I was good at cooking but that I
also loved to do it, and in the meantime all
my thoughts were on hold while I was in the
kitchen. So it was such a pleasure for me to
go forward in that direction.
Back in London, after training at Leiths
and going on to open her own restaurant
Baity Kitchen in 2010, Joudie now runs her
own supper club, which gives her enormous
creative freedom in the kitchen, as well as
being wonderfully sociable. My supper clubs
allow me to meet, connect and discuss all
manner of different things with people who
are totally interested not only in the food of
Palestine but also about the country itself,
which is amazing for me, she says. It has
allowed me to be free to cook what I choose,
With age and curiosity I became enamoured with
my history and especially the food, as it was always
associated with good memories
068-72_VL76[Palestine]NTSJ.indd 69
get immediate feedback and really create an
atmosphere of delicious food and a fun night
for like-minded people to get to know each
other. Im perfecting my dishes every time
I cook and it just makes me more and more
confident to see repeat customers who are
now friends and excited to be there.
A vibrant cuisine
Whats particularly exciting about
Palestinian cooking is that Joudie says
its super vegetarian-friendly cuisine
and although Palestinians would never
label dishes as vegetarian or vegan, many
traditional dishes are naturally so or can be
easily adapted to be made with vegetables
instead of meat or fish.
The typical food of Palestine is vibrant,
fresh, local, organic and full of flavour, using
the ingredients to hand, she says. We use
lots of garlic, onions, chilli, fresh herbs,
spices, pomegranate molasses and seeds
just an explosion of flavour in your mouth.
One of my favourite dishes is rummaniyeh,
a lentil and aubergine-based recipe with
plenty of toasted garlic in olive oil, which
is draped in pomegranates and finished
off with lemon. Simple and divine! I also
love quick dishes like ful, which is tinned
Familytable
photograph: Shareef Sarhan
photograph: Ahmad Daghlas
broad beans with tomato, garlic chilli
and lemons and takes about five minutes
to make.
In writing her first cookbook, Palestine on
a Plate, Joudie has taken a nostalgic journey
through her own childhood, tweaking her
mothers treasured family recipes to make
them quicker to prepare for a modern
cook. But the book has also allowed her
to explore a cultural heritage that sadly is
now inaccessible to her family, due to the
sensitive political situation.
It makes me sad but its real life over
there, so it cannot be ignored. I think
so many positive things do come out of
Palestine that get overshadowed by all the
negativity, she says. This book is a love
letter to Palestine, her people, my mother,
and the food. Its a tribute to showing us in a
delicious light. I write a blog on my website
which only focuses on the positive things
what people are doing there with so much
imagination and creativity is beyond others
that I know who have more opportunity. It
really makes me proud.
www.vegetarianliving.co.uk | 69
19/09/2016 15:04
 Recipe photographY: Ria Osbourne
Joudies Palestinian recipes
Traditional breakfast
hummus
Fattet hummus
This is one of my favourite types of dish
it is warm, hearty, packed with a tangy
zing of garlic and brings back the comfort
of home every time. This type of dish is
usually eaten during Ramadan but it is also
often enjoyed for breakfast on a Friday, or
for a Sunday lunch. This dish is enjoyed hot
and should be eaten as soon as its made,
otherwise the bread will go soggy. My
mum made this often at home there was
always a scramble to get your spoon in first
to make sure you got the crunchy bread
at the bottom. But in all honesty the softer
bread tastes sublime too full of the yogurt,
lemon and tahini flavour.
Serves 8 | Prep 20 mins | Cook 15 mins
150ml tahini (see recipe, opposite)
375ml Greek yogurt
1 clove garlic, crushed
1 green chilli, finely chopped
juice of 2 lemons
4 khubez pitta bread (see recipe, right),
cut into diamond shapes
olive oil, for drizzling
bunch of fresh flat-leaf parsley, chopped
70 |
068-72_VL76[Palestine]NTSJ.indd 70
Traditional
breakfast hummus
paprika, for sprinkling
1 pomegranate, deseeded
100g toasted pine nuts
sea salt and black pepper
fresh mint leaves, to garnish
For the hummus:
2 x 400g can chickpeas
juice of 2 lemons
1 clove garlic, crushed
2 tbsp tahini
1 tbsp Greek yogurt
1 tsp sea salt
1 Preheat the oven to 200C/fan 180C/gas 6.
Mix the tahini with the yogurt, garlic, chilli
and lemon juice. Season to taste.
2 Drizzle the pitta bread pieces with oil and
place them on a baking tray. Toast in the
oven for 1215 minutes, until golden.
3 Now make the hummus. In a saucepan,
warm the chickpeas with the liquid from the
tins until they are heated through. Strain,
but reserve the cooking liquid. Put half the
chickpeas in a blender with the rest of the
hummus ingredients and blitz to a smooth
paste. Add this to the tahini/yogurt mixture.
4 Place the toasted bread in a serving bowl,
adding 120ml of the reserved chickpea
cooking liquid and three-quarters of the
remaining chickpeas. Pour over one-quarter
of the hummus and yogurt mix and combine
Pitta bread
it all together until all of the bread is covered
and coated. Top with the rest of the yogurt
and hummus mix.
5 Decorate with chopped parsley, paprika,
pomegranate seeds, the remaining
chickpeas and the toasted pine nuts. Drizzle
with olive oil, garnish with mint and serve.
Cooks tip Make sure you have all the
ingredients prepared and ready before you
begin as this dish needs to be put together
quite quickly once the bread and liquid have
been combined.
n Per serving 567 cals, fat 40.4g, sat fat 8.5g,
carbs 34.5g, sugars 5.5g, protein 17.4g, salt
1.3g, fibre 8.8g
Pitta bread
Khubez
Is there anything more satisfying than
making your own bread? I think not. Auntie
Dunia is the pastry queen in my family and
this is her recipe. We eat this type of bread
all over the Middle East. The breads can vary
in thickness but generally this is our staple
version. I love eating pitta with everything
because it is light and doesnt overpower
any dish. This recipe is extremely easy to
make and can easily be doubled to make a
larger quantity. Keep an eye on the breads
during baking dont bake for too long
19/09/2016 15:04
 Familytable
otherwise they will be too crunchy and lose
their softness.

Makes 8 pittas | Prep 15 mins + proving

Cook 5 mins

7g instant yeast
240ml tepid/warm water
1 tsp golden caster sugar
400g plain flour
50ml olive oil, plus extra for oiling

1 Mix the yeast and warm water together in

a large bowl. Leave for a couple of minutes
and then add the sugar and stir through.
Add the flour and olive oil and knead
together until you have a smooth doughy
consistency that bounces back. This should
take 58 minutes. Leave the dough in an
oiled bowl for about 1 hour until it has risen.
2 Preheat the oven to 240C/fan 220C/gas 9.
Once risen, cut the dough into 8 equal
pieces and shape them into nice balls. Lay
them on a baking tray and leave to rise for
another 10 minutes.
3 Once risen, flatten each ball with a rolling
pin (not too thin), lay on a baking sheet and
bake for 5 minutes or until the pittas have
puffed up. These will keep for a few days if
sealed in an airtight container.

Tahini
This has to be the ingredient that I associate
most with the Middle East. It is a gorgeous
creamy, nutty toasted sesame paste that
is used in so many of our dishes it seems
that most things wouldnt work without it.
It is great mixed with tomatoes, parsley and
lemon juice and drizzled over salads, or used
as a dip for bread.

300g sesame seeds

2 tbsp olive oil

Toast the seeds in a hot dry frying pan until

golden brown. Put them in a food processor
or blender and blitz until the oils are Spinach and
released and it becomes a thick paste. Add cheese parcels

the oil to loosen, but only do this once you

have a paste, otherwise it will not become
smooth. Keep blitzing until you reach a
consistency you are happy with, adding
more oil if needed. Transfer to a jar and keep
refrigerated for 24 weeks.
Spinach and cheese parcels
Sabanekh wa jibneh
These delicious parcels are served all over
the Middle East. My mother and sisters were
the best at making them in our family. I love
eating them and make them in batches for
the freezer as they keep so well. They remind
me of home and my family, and all my aunties
sitting together folding and wrapping them,
talking and laughing. This is such a good meal
as it has so much flavour packed into such
a small package. It is easy to make ahead
of time, nice eaten hot, warm or cold, and is
perfect for baking when friends come round.
Serves 8 | Prep 30 mins | Cook 25 mins
250g spinach, washed and dried
bunch of fresh dill, chopped
bunch of fresh chives, chopped
bunch of fresh flat-leaf parsley, chopped
500g vegetarian feta cheese, crumbled
2 free-range eggs, beaten
1 tsp ground nutmeg
400g chilled packet filo pastry
150g butter, melted
sea salt and black pepper
1 Preheat the oven to 240C/fan 220C/gas 9.
Put the spinach and herbs in a large bowl.
Add the feta, eggs, nutmeg and seasoning
and mix well. Set aside while you prepare
the filo pastry.

www.vegetarianliving.co.uk | 71

068-72_VL76[Palestine]NTSJ.indd 71 19/09/2016 15:04

 Familytable
2 Take 3 sheets of filo at a time, brush each
with melted butter and then layer them
together, with the short edge closest to you.
Place a handful of filling along the short
edge, and begin rolling the pastry upwards.
Tuck the corners in to secure the roll and
continue rolling until you get to the end.
3 Carefully twist the roll into a snail shape
they have a tendency to break because filo
is like paper, so move slowly. Repeat with
all the filo and filling and place each roll in a
non-stick baking tin or tray (or line a tin or
tray with baking parchment). Brush the rolls
with melted butter.
4 Bake for about 2025 minutes or until they
have turned golden brown. Remove from
the oven and serve warm.
Cooks tip If you dont want to roll these
parcels into a snail shape, you can simply
layer the pastry and filling to make a raised
tart and bake in a deep baking tray.
n Per serving 465 cals, fat 31.1g, sat fat 18.9g,
carbs 29.8g, sugars 2.8g, protein 16.7g, salt
3.5g, fibre 3.5g

Stuffed vegetables
Khudar mehshi
Stuffed aubergines, peppers, tomatoes and
potatoes make such an easy, healthy and
cost-effective meal, while being hearty
and delicious at the same time. Who knew
that such simple ingredients could create
such a wonderful dish that is so moreish
and ridiculously tasty? This is food that can
be made in advance for sit-down meals or
packed for lunches, picnics or buffets. It
is a great vegetarian option Im not even
a vegetarian, but this is at the top of my
list of favourites. It is best served at room Stuffed vegetables

temperature to let all the flavours settle and

soak in. I ate this dish for about three days
straight when I first made it, as I had cooked
so much, and I have to say it tasted better
and better each day I ate it.
Serves 6 | Prep 30 mins | Cook 1 hrs
2 potatoes
2 beef tomatoes
2 aubergines
2 peppers (assorted colours)
300g Egyptian rice (or pudding rice)
700ml tomato passata
1 large onion, finely chopped
1 large courgette, cut into cubes
bunch of fresh chives, chopped
6 tbsp olive oil
large bunch of fresh flat-leaf parsley,
chopped
350ml water
sea salt and black pepper
1 Preheat the oven to 200C/fan 180C/gas 6.
Peel and core the potatoes. Slice the tops
off the tomatoes, aubergines and peppers,
hollow out and set aside. Keep the tops of
the tomatoes and peppers to create lids.
2 Roughly chop the flesh from one of the
aubergines and put in a bowl. Add the rice,
half the passata, the onion, courgette, chives,
4 tablespoons of the olive oil and three-
quarters of the parsley. Season and mix well.
3 Fill the vegetables with the mixture but
dont overfill, as the rice wont cook. Put the
tops back on where needed and place the
stuffed vegetables in an ovenproof dish that
will fit them snugly.
4 Add the water and the remaining olive oil
to the rest of the passata, season with salt
and pepper and pour the mixture over and
around the vegetables.
5 Bake for 1 hours, turning the vegetables
halfway through and just before serving.
The vegetables should be soft, browned
and almost falling apart. Sprinkle with the
remaining parsley and serve.
n Per serving 423 cals, fat 12.6g, sat fat 1.9g,
carbs 69.2g, sugars 16.2g, protein 9.8g, salt
1g, fibre 9.4g
Recipes adapted from Palestine
on a Plate: Memories from my
mothers kitchen by Joudie
Kalla (Jacqui Small, 25).
Photography by Ria Osbourne.

72 |

068-72_VL76[Palestine]NTSJ.indd 72 20/09/2016 15:22

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073_VL76[backIssues]NTSJ.indd 1 19/09/2016 15:05

 photograph: shutterstock.com
Make
a date
From raw brownies
to quinoa salad, weve
fallen back in love
with dates. Sarah
Beattie shows how
to choose and cook
with this sweet and
succulent palm fruit.

On the coat tails of Deliciously Ella and
raw food devotees, dates are having a
renaissance. For years, the edge-of-desert
fruits were condemned in the UK to be
appreciated only at Christmas or in rather dry
slices. Now dates are trendy. Weve started
to appreciate them in salads and savoury
dishes, as well as using them for texture and
sweetness in cakes, brownies and cookies.
Not all dates are created equal. Some are
hard and dry and no amount of soaking will
ever give you that gorgeous oozy fudgey-
ness you crave. Known as camel or bread
about Sarah
Photograph: LilliRu
dates, they can even be ground into flour
(desert nomads use these as survival foods
and this use is now advised for trekkers).
November, however, is the time to find the
best of the bunch. The new seasons harvest
is arriving and its worth buying some choice
fruits. Medjool dates are the bigger, fattest,
richest most delicious you are likely to find;
Barhi are lush but not often seen. Medjool
are prized and they are pricey. Eat them as
they are or in a simple salad with orange
and fennel, or slice them up and use them to
sandwich a cake. Deglet Noor can be found
fresh or dried. Theyre paler than Medjool,
sometimes almost amber colour, but they
have a fine flavour.
they are put in polystyrene or wooden trays,
but I love the paper doily-lined boxes with
exotically labelled lids with retro paintings
of camels or palms. They remind me of
childhood Christmases, cutting the dates
lengthwise, removing the pit and replacing
it with a carefully rolled piece of marzipan
(one piece of marzipan for the dates and one
for me). Im still partial to stuffing dates at
Christmas, but Im just as likely to fill them
with blanched almonds, blue or Brie cheeses
or slices of kumquat.
Fried dates, as in the following recipe, are
a revelation: their flavour becomes more like
burnt toffee, with just a hint of bitterness.
They are used like this in this pilaff but also

One year I was lucky enough to be in
A Vegetarian Living Tunisia for the Festival of the Sahara at
regular, Sarah is Tozeur, on the edge of the desert, when the
the author of seven date harvest was in full swing. The hot air
cookbooks. She has was sweet with the fruits and everywhere
been vegetarian since trucks and trailers were piled high with dates
she was 17 and revels still on their branches. When we took off
in the pleasure of good from the airport in a small plane, I saw the
food through the alchemy of cooking. palms below, standing like rows of crown
She has appeared on BBC Food & Drink, imperials in a giants garden. The bright
This Morning and Womans Hour and has yellow plastic hoods, protecting the bunches
been shortlisted for the prestigious Guild of dates from the sand-laden winds, looked
of Food Writers Cookery Journalist of the like the flowers.
Year award in 2013 and 2015. Sometimes you can find dates sold like a
Follow on Twitter @sarahbeattiegra bouquet, with clear cellophane around the
stems, the fruit still attached. Often now
in an Egyptian dish, spooned over vermicelli,
or as an Indian pudding served with cream. If
you are a pressed for time, use couscous or
prepared quinoa instead of the bulgur wheat.
Dates are brilliant for making vegan cakes
because, when pured, their fibres can hold
the mixture together in place of eggs. The
trouble is their sweetness could overwhelm
your cake, or if you reduced the sugar it
could upset the texture balance. The solution
is simple: use citrus or, as I have in the recipe
opposite, strong coffee. I twice did a blind
tasting of the cake on my friend Mollies
pottery classes. It was a big hit but people
couldnt quite pin down the coffee flavour.
No one guessed it was a vegan cake.

74 |

074-5_VL76[SB_Dates]NTSJ.indd 1 19/09/2016 22:09

 Gettogether

photograph: Sarah Beattie 2016

Turkish
Arab pilaff

Date and
pecan
loaf

Turkish Arab pilaff
Serves 6 | Prep 5 mins
Cook 15 mins
1 litre vegetable stock
300g bulgur wheat
1 tbsp melted butter plus 1 tbsp olive oil,
or 2 tbsp oil
125g ready-to-eat dates (not dried), pitted
and roughly chopped
50g pine nuts
50g hazelnuts (skinned)
50g pistachios (ready-shelled will save time)
1 Bring the stock to the boil, tip in the bulgur
wheat and simmer for 10 minutes. Drain,
saving the liquid for making soup.
2 While the bulgur wheat is cooking, heat the
butter and oil or just oil in a large wide pan
(I used a wok). Stir-fry the dates and nuts
until they are nicely colouring.
3 Tip in the bulgur wheat and mix through
the date mixture. Cover and leave to stand
for 5 minutes before serving.
COOKS TIP To make a meal from this recipe,
I added roasted vegetables which had been
dusted in zaatar spice before cooking, and
griddled slices of halloumi.
n Per serving 430 cals, fat 22.1g, sat fat 3.5g,
carbs 50g, sugars 13g, protein 11.2g, salt 2.6g,
fibre 4.1g
To keep your pilaff vegan, stir-fry the dates and
nuts just using the oil.
Date and pecan loaf
Makes 16 slices | Prep 10 mins + steeping
Cook 45 mins
200g dates, stoned and chopped
150ml freshly made espresso or strong coffee
125g dairy-free margarine
175g sugar
2tsp bicarbonate of soda
225g plain flour
150g pecans, broken
1 Put the dates in a bowl and pour the hot
coffee over them. Leave to stand until cold.
(You could make twice as much coffee, pour
yourself a cup and then retreat to a favourite
chair with a book.)
2 Pure the dates and coffee with a handheld
blender or push through a sieve (this will take
much longer if you need to do it, chop the
dates very finely before soaking).
3 Preheat the oven to 180C/fan 160C/gas 4
and line a 900g loaf tin with non-stick
baking paper.
4 Beat together the margarine and sugar until
light. Beat in two-thirds of the date mixture,
a tablespoon at a time. Sift the bicarbonate
and flour together. Alternate folding the
remaining date mixture and the flour into the
creamed fat and sugar. Stir in the nuts.
5 Spoon into the lined tin and bake for about
4045 minutes, until risen and firm. Cool in
the tin before turning out on to a wire rack.
n Per slice 241 cals, fat 12.1g, sat fat 1.8g, carbs
30.8g, sugars 19.5g, protein 2.6g, salt 0.4g,
fibre 1.8g

www.vegetarianliving.co.uk | 75

074-5_VL76[SB_Dates]NTSJ.indd 2 19/09/2016 22:09

 LOCO F O R
COCO N U T S !

ed co co n u t fl a k es , creamy coconut
Delicious toast ia se ed s to provide...
kling of ch
oil and a sprin
NUTRITIOUS ENERGY!

Also
in our
range
All Natural Gluten, wheat
Natural source of fibre and dairy free
Omega 3 Goodness 100% vegan
Protein packed Rich in antioxidants

VL76_076.indd 76 21/09/2016 15:00:30

 Something for
everyone
Serve up our people-pleasing teatime meals, from fun mini mug
pies to sticky sweet potato brownies.
Photograph: Tony Briscoe

Cheese
puff

page 80

077_VL76[Family_Intro]NTSJ.indd 1 20/09/2016 18:08

 Active kids need nourishing and filling meals to keep them on
the go. Try these tasty recipes from vegetarian food writer
Nicola Graimes, guaranteed to please any fickle food eaters!
Pie in a mug
Pie in a mug
The hours can whizz by when testing
recipes, as my poor family will
confirm having had to wait to eat on
many an occasion. Happily, this was
a recipe that was worth waiting for
it got a universal thumbs-up. The
individual pies have a golden cobbler
topping and a creamy mushroom and
leek filling.

Serves 4 | Prep 20 mins | Cook 50 mins

15g dried porcini

30g butter
1 tbsp olive oil
1 large onion, chopped
2 large leeks, chopped
250g mushrooms, chopped
2 large cloves garlic, chopped
1 tsp dried thyme
1 heaped tbsp spelt flour
100g cream cheese
100ml milk
freshly ground black pepper

For the cobbler topping:

175g spelt flour
60g wholegrain spelt flour
2 tsp baking powder
tsp salt
100g cold butter, cubed
2 tbsp nutritional yeast flakes
100ml buttermilk
1 free-range egg, lightly beaten,
to glaze

1 Put the dried porcini in a small bowl,

and cover with 100ml just-boiled
water. Leave to soften for 20 minutes
while you get on with preparing the
cobbler topping.
2 Put the flours, baking powder and
salt in a mixing bowl. Using your
fingertips, lightly rub the butter into
the flour mixture until it resembles
fine breadcrumbs. Stir in the yeast
flakes and buttermilk and bring the
photographY: Tony Briscoe

mixture together into a soft ball of

dough. Add more buttermilk or flour,
if needed. Wrap in cling film and chill
until ready to use.
3 Preheat the oven to 200C/fan 180C/
gas 6. Heat the butter and oil in a pan
and gently saut the onion and leeks
until softened.

78 |

078-80_VL76[HealthyVegKids]NTSJ.indd 78 19/09/2016 15:07


Ricotta
dumplings
4 Drain the porcini, reserving the soaking
water. Finely chop the porcini and add
them to the pan with the mushrooms, garlic
and thyme. Cook for another 5 minutes
until softened and most of the liquid has
evaporated. Add the flour and cook, stirring,
for 2 minutes. Add the porcini soaking liquid,
cream cheese and milk. Stir and cook for
5 minutes, until thickened.
5 Spoon the mushroom mixture into 4 large
ovenproof mugs or a dish. Quarter the
cobbler dough and form into rounds 2cm
thick to fit snuggly on top of each mug.
Brush the tops with egg.
6 Put the mugs in a roasting tray and bake
for 2530 minutes, until the pies have risen
and are cooked through. Leave for a few
minutes to cool slightly before serving in the
mugs or decanting on to plates.
n Per serving 713 cals, fat 45g, sat fat 26.3g,
carbs 61.5g, sugars 8g, protein 16.8g, salt
2.1g, fibre 7.3g
Ricotta dumplings
The dough for these dumplings is easy to
make and its fun to get the kids involved in
their rolling and shaping a step up from
078-80_VL76[HealthyVegKids]NTSJ.indd 79
playdough! Serve with the fresh tomato
sauce or the roasted tomato and almond
pesto, and a salad or veg on the side.
Serves 4 | Prep 20 mins | Cook 20 mins
200g spelt or plain flour, plus extra
for dusting
tsp salt
250g ricotta cheese, drained
2 free-range egg yolks
30g vegetarian Pecorino cheese, finely
grated, plus extra to serve
fresh tomato sauce or roasted tomato and
almond pesto, to serve (see recipes, right)
1 Mix together the flour and salt in a large
mixing bowl. Mix together the ricotta, egg
yolks and Pecorino in a separate bowl. Add
to the flour mixture and mix together with a
fork and then your hands until combined.
2 Lightly dust a work surface with flour, tip
the dumpling mixture out of the bowl and
lightly knead with your hands for 2 minutes,
until it forms a soft ball of dough.
3 Divide the dough into 4 pieces. Cover 3
of the pieces with cling film and roll out the
remaining piece into a long sausage, about
1.5cm diameter. Cut into 1cm-long pieces
Teatimefavourites
Fresh tomato
sauce
Put 12 tablespoons of extra-virgin
olive oil in a saucepan with 5 good-size
deseeded and chopped vine tomatoes
and heat gently over a medium-low
heat for 8 minutes, part-covered with
a lid. Add 2 large crushed garlic cloves
and a handful of torn basil leaves or
chopped oregano leaves and cook
for another 2 minutes. Add another
drizzle of olive oil and serve warm or
at room temperature.
Roasted tomato
and almond pesto
l Preheat the oven to 200C/fan 180C/
gas 6. Put 250g tomatoes and 3 garlic
cloves in a roasting pan, drizzle a little
olive oil over the top and toss until
everything is coated in the oil. Roast
for 30 minutes until the garlic is tender
and the tomatoes have started to
collapse and colour in places.
l Meanwhile, toast 20g blanched
almonds in a dry frying pan for
4 minutes, turning once, until starting
to colour. Put the almonds in a mini
food processor and blitz until finely
chopped, then tip them into a bowl.
l Squeeze the garlic out of its skin and
put the cloves in the processor with the
roasted tomatoes and 3 tablespoons
of extra-virgin olive oil and blend
until smooth. Tip them into the bowl
with the almonds, stir in 20g finely
grated Pecorino cheese and mix until
combined. The pesto will keep for up
to 3 days stored in an airtight container
in the refrigerator.
and put on a floured plate. Repeat with the
remaining pieces of dough.
4 Bring a large pan of water to the boil,
add the dumplings in batches and cook for
34 minutes per batch. The dumplings are
ready when they float to the surface. Serve
the dumplings with your choice of sauce and
a sprinkling of Pecorino.
n Per serving 450 cals, fat 21.4g, sat fat 9.8g,
carbs 45.9g, sugars 5.4g, protein 19.4g, salt
1.5g, fibre 3.3g
www.vegetarianliving.co.uk | 79
19/09/2016 15:07
 Teatimefavourites
Cheese puff
Eggs are my go-to food when Im looking
to cook something quick and nutritious.
Theyre also incredibly convenient,
versatile and affordable. This simple take
on a souffl makes it a slightly luxurious
weekday meal, which is equally good
served with a salad as it is with cooked veg.
Serves 4 | Prep 15 mins | Cook 30 mins
10g butter
100g vegetarian Parmesan-style cheese,
finely grated, plus extra for sprinkling
200g cauliflower florets
200g broccoli florets
4 large free-range eggs, separated
1 heaped tsp Dijon mustard
200ml whole milk
4 tbsp crme frache
1 Preheat the oven to 190C/fan 170C/
gas 5. Rub the butter inside a 29cm x
23cm baking dish (or a 25cm round dish)
80 |
078-80_VL76[HealthyVegKids]NTSJ.indd 80
and sprinkle over 1 tablespoon of the style cheese. Bake for 25 minutes, or until
Parmesan-style cheese. risen and golden but still with a slight
2 Steam the cauliflower and broccoli for wobble. Serve with new potatoes, salad or
4 minutes, or until just tender, then remove your favourite vegetables.
the steamer from the heat, take the lid n Per serving 405 cals, fat 31.1g, sat fat
off and leave the vegetables to dry in the 18.3g, carbs 7g, sugars 5.5g, protein 24.6g,
residual heat. While the veg is steaming, salt 1g, fibre 2.9g
beat the egg yolks with the mustard,
milk and crme frache. Stir in the
remaining cheese.
3 Finely chop the cauliflower and broccoli
into small florets and add to the cheese
mixture in the bowl.
4 In a large, clean, grease-free bowl, whisk
the egg whites to stiff peaks. Using a metal
spoon, fold a large spoonful of the egg
whites into the cheese mixture then add
the remaining egg whites, carefully folding
them in so you dont lose too much air.
5 Transfer the egg mixture to the prepared
baking dish, smooth the surface slightly
and sprinkle the top with extra Parmesan-
Recipes adapted from Vegetarian
Food for Healthy Kids by Nicola
Graimes (Nourish Books, 12.99).
Photography by Tony Briscoe.
19/09/2016 15:07
 Delicious dinners to go!
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081_VL76[DigitalIssue]NTSJ.indd 1 22/09/2016 11:23

 Chava proves that comfort food can be good for you too, with this
months delicious recipes packed with nutritious sweet potato.
The onset of misty, cooler autumn days can signal
changing eating habits for many of us. As the
nights draw in, we turn our backs on smoothies,
super salads and summery alfresco dining.
Instead we head into our cosy kitchens to stew
and bake, trying to create food that can warm
our heart and body. So-called comfort food is
usually associated with meals that make us feel a
bit nostalgic and create a good kind of emotional
response. Whether its macaroni cheese,
casseroles or hearty pies, everyone has a dish
that gives you the proverbial hug in a mug.
Interestingly, research shows that people who
have many positive childhood memories are much
more likely to associate those comforting foods
with the happy mealtimes of their early years. For
example, if you fondly remember Christmas baking
with your family, then the smell of caramelised
sugar and spices in a warm kitchen can instantly
conjour those memories. As a mum, I think its
really important that we create these special times
of shared enjoyment tasty food, laughter and
good company.
However, I also believe its important to give food
the appropriate place in the order of lifes priorities.
I come from a family where love has often been
expressed through food. My German grandmother
used to send me back to England with massive
bags of cashew nuts and dried fruit. My mother
still packs amazing vegan goodies in parcels that
give our postman a terrible backache! Every family
reunion is celebrated with a lavish feast. As much
as I love our foodie chats around the dinner table,
I want to be sure to strike a balance. I want my kids
to know that there are many other ways to create a
connection in a family!
By choosing nutritious recipes that are super-
tasty but healthy at the same time its easier to
avoid the high sugar, salt and fat content of so
much of the traditional comfort food. So, this
month, Ive picked a selection of recipes centred
around sweet potatoes. Not only are they in
season right now but they are also packed full of
goodness. Their vibrant orange flesh indicates an
abundance of beta-carotene and they contain lots
of B vitamins and minerals. Time to get warm and
toasty with these feelgood recipes!
82 |
082-3_VL76[ChavaDPS]NTSJ.indd 1
Spicy sweet potato Spicy sweet
potato soup
soup
This soup is one of those super-easy,
throw-it-all-in-a-pot kind of recipes.
Perfect for busy families! Any leftover
soup will be ideal to take for a warming
lunch. I usually add cayenne to give
the soup a nice, spicy kick, but if your
family are not too keen on chilli just
let everyone add it for themselves at
the table.
Serves 6 | Prep 10 mins | Cook 20 mins
750g sweet potatoes, cut into chunks
2 medium leeks, sliced
thumb-sized piece of ginger, grated
2 cloves garlic, crushed
600ml vegetable stock
400ml coconut milk
zest of 1 lemon goodness! Ideally, the cashews should
cayenne pepper or a little chopped be soaked overnight to make extra-
fresh chilli smooth vegan sour cream, but if youve
forgotten this step its still possible to
1 In a large saucepan, combine the make it, the cream may just not be as
sweet potato chunks, sliced leek, ginger, silky smooth.
garlic and vegetable stock. Bring to the
Serves 4 | Prep 15 mins
boil, then reduce the heat and simmer
Cook 1 hr 20 mins
for 15 minutes.
2 Add the coconut milk, lemon zest and 4 large sweet potatoes
a little cayenne pepper or fresh chilli, 75g cashew nuts, soaked overnight
to taste. Simmer for another 5 minutes, 1 spring onion, pale section only
then pure with a hand blender until 30ml lemon juice
completely smooth. Season to taste and tsp sea salt
serve with garlic bread or fresh rolls. generous pinch of garlic salt
n Per serving 235 cals, fat 12.5g, sat fat 60ml water
10g, carbs 29.2g, sugars 9.2g, protein 75g smoked tofu, cut into small cubes
3.8g, salt 1.6g, fibre 6g 3 tbsp chopped parsley
1 Preheat the oven to 200C/fan 180C/
Twiced-baked sweet gas 6. Prick the sweet potatoes a few
times with a sharp knife and place them
potatoes with cashew on a foil-lined baking tray. Bake for
sour cream 4560 minutes, depending on the size
These baked potatoes are rich and of the potatoes.
creamy and utterly delicious great 2 While the potatoes are baking, blend
comfort food thats full of flavour and the cashew nuts, spring onion, lemon
20/09/2016 18:08
 Familyfare

juice, salt, garlic salt and water. A strong

Twiced-baked sweet
blender will make this perfectly creamy and potatoes with
cashew sour cream
smooth. Adjust the seasoning to taste by
adding some more lemon juice or salt, then
set aside.
3 When you check the potatoes, poke them
with a knife. They should feel completely
soft. Remove them from the oven and when
they are just cool enough to handle slice the
skin off the top and scoop out about two-
thirds of the flesh. Mash it roughly with a fork,
then stir in the tofu cubes, 12 tablespoons
of chopped parsley and two-thirds of the
cashew sour cream. Season to taste.
4 Divide the filling between the sweet
potatoes. Return the filled potatoes to
the oven and bake for another 20 minutes
at 180C/fan 160C/gas 4. Serve with the
remaining cashew sour cream and a little
extra parsley.
COOKS TIP I really like Taifuns Almond &
Sesame Tofu for this dish.
Sweet potato
n Per serving 393 cals, fat 11.3g, sat fat 2.3g, brownies

carbs 64.7g, sugars 17.7g, protein 9.3g, salt

1.7g, fibre 11g

Sweet potato brownies

Many years ago I came across a sweet potato
brownie recipe for the first time. It worked
well and inspired me to experiment with the
idea again. The nutritious sweet potato and
walnut pieces add some goodness to this
indulgent treat!

Makes 12 | Prep 15 mins | Cook 30 mins

100g sweet potato, peeled and cut into

chunks
100g golden syrup
50ml vegetable oil
2 heaped tbsp cocoa powder
1 heaped tbsp brown sugar
30g rolled oats
50g self-raising flour
pinch of salt
2 tbsp dairy-free milk
small handful of walnut pieces
1 Preheat the oven to 180C/fan 160C/gas 4.
Grease and line a 20cm x 15cm baking tray
with baking parchment.
2 Steam or cook the sweet potato chunks
in water until tender, then drain. Pure with
the golden syrup and oil until completely
smooth, then stir in the cocoa and sugar.
3 Use a food processor or blender to whizz
the oats until they are like coarse flour. Add
them to the sweet potato pure, together
with the flour and salt, mixing in a couple of
tablespoons of dairy-free milk until you have
a smooth batter. Stir in the walnut pieces and
transfer the mixture to the prepared baking
tray, levelling the top.
4 Bake for 30 minutes or until a skewer
inserted into the centre comes out clean.
Allow the brownies to cool in the tin.
5 To serve, cut into 12 small squares, dust
with icing sugar and drizzle with a little
chocolate sauce, if desired (I like Sweet
Freedom). These brownies are very rich and
very delicious!
n Per brownie 116 cals, fat 5.8g, sat fat 0.8g,
carbs 14.7g, sugars 8.4g, protein 1.5g, salt
0.3g, fibre 1.1g
ABOUT CHAVA
Chava Eichner is a freelance food writer
and photographer who passionately
creates for many meat-free companies
and organisations like Viva! and the
Vegetarian Society, among others. She
lives in the Cotswolds with her partner
David and two young boys, Sam (9)
and Alex (6). Visit her website and blog
to find more mouth-watering food
inspiration at www.flavourphotos.com.
Follow on Twitter @flavourphotos

www.vegetarianliving.co.uk | 83

082-3_VL76[ChavaDPS]NTSJ.indd 2 20/09/2016 18:08

 Wild news veg
LIVING
naturepl.com/andy rouse/WWF-Canon

LOVES
Get the
doodle bug!
Arm mini-chefs with these fantastically fun aprons from
Eatsleepdoodle, which can be used as a recipe book,
jotter or super-sized scribble pad! Designed to look like
a giant notepad, the cotton aprons come complete with 10
special double-ended pens that wash out at 40 degrees,
and have a fully adjustable neck and waist straps.

Pandas bearing up
The childs doodle apron is available for 11.50 from
www.eatsleepdoodle.com, where youll also find an
array of other products to satisfy
Following years of work by conservation
grown-up scribblers too.
charities such as the WWF and the

commitment of the Chinese government,
it was announced last month that the
giant panda is now no longer classed as an
endangered species.
There are currently around 1,860 giant pandas in
the wild nearly 17 per cent more than in 2003 and
these magnificent creatures have been moved from
endangered to vulnerable in the International Union for
Conservation of Natures official list of threatened species.
However, the WWF warns that other species, such as
the eastern gorilla, are under increasing threat. Want to
help? Visit www.wwf.org.uk to adopt a mountain gorilla,
and find out how you can support the charitys work.
WIN
Quick draw!
Were offering one
lucky Vegetarian Living reader the chance
to win a bumper bundle of Eatsleepdoodle
goods containing a large tablecloth, a set
of four placemats, a childs apron and an
adults apron, worth a total of 75. Ten
runners-up will also receive a childs apron.
To enter, go to www.vegetarianliving.co.uk.
Competition closes 3 November 2016.

Pastry perfect

Tara Fisher CICO Books

Puff pastry is such a great
ingredient to use. Buy it ready-
rolled so that all you have to
do is unroll it, cut it into circles,
squares, or rectangles, and top
with anything you like! This tart is
a bit like pizza, but much quicker
and easier to make.
1 Ask an adult to turn the oven on
to 200C/fan 180C/gas 6. Pour
a little olive oil on to a piece of
paper towel and rub it over 2
baking sheets to grease them.
2 Sprinkle a little flour over the
work surface. Unroll the puff
pastry and, using a round-bladed
knife, cut it into 4 evenly sized
5 Arrange the sliced tomatoes
over the tomato paste in one
layer, rather than piling them up.
6 Tear off little pieces of the
mozzarella cheese and put them
on top of the tomatoes.
7 Ask an adult to help you put
the tarts in the preheated oven
and bake for 15 minutes, or

Easy tomato tarts
Makes 4 | Prep 30 mins
Cook 15 mins
375g ready-rolled puff pastry
20 cherry tomatoes
4 tbsp sundried tomato paste
1 ball of vegetarian mozzarella
cheese
handful of fresh basil leaves
cook
squares or rectangles. Lay them until the pastry is golden and
on to the baking sheet. puffed up and the mozzarella
3 Carefully cut all the tomatoes has melted. Ask an adult to help
you take the baking sheet out of
into 3 slices. To do this, hold a
tomato with your hand making a the oven, and sprinkle fresh basil Recipe adapted
bridge. Use a sharp knife to cut leaves over the tarts before you from My
First Baking
down on to a board. serve them. Book (CICO
4 Use a spoon to spread a little n Per tart 537 cals, fat 40.3g, sat Kidz, 9.99).
Photography by
sundried tomato paste over the fat 17g, carbs 32.2g, sugars 4.1g, Tara Fisher
pastry, but leave the edges bare. protein 11.8g, salt 1.6g, fibre 3.6g CICO Books.

84 |

084-5_VL76[LittleLife]NT2SJ2.indd 1 20/09/2016 08:08


studying at Hogwarts, Fantastic Beasts and Where to Find Them tells the exhilarating tale
Watch the skies
Get your gloves on, grab your sparklers
and head out to your local Bonfire
Night celebrations on 5 November, as
skies across the UK light up to mark
the anniversary of Guy Fawkes failed
Gunpowder Plot in 1605. The biggest
displays in London this year include
Southwarks free firework spectacular,
which will see more than 30,000 people
enjoy pyrotechnics over central London,
and Brockwell Parks South London event,
which remains one of the most popular
displays in the city, complete with funfair
and family entertainment.
l For more details on London firework
displays, head to www.visitlondon.com
and search bonfire night.
Victoria and Albert Museum, London
Play the game
Take part in interactive challenges and
get hands-on with board games past and
present at the V&A Museum of Childhoods
new exhibition, Game Plan: Board Games
Rediscovered. The exhibition runs
throughout the winter months and invites
visitors to enjoy more than 100 displays,
showcasing some of the most iconic and
exciting board games from around the
world. Visitors can also take on Scrabble
challenges, try out traditional board
games, and snap a Monopoly jail selfie.
Game on!
l Game Plan is open now and runs until
23 April 2017. Visit www.vam.ac.uk/moc/
exhibitions/gameplan for
more information.
084-5_VL76[LittleLife]NT2SJ3.indd 2
Littlelife
Courtesy of warner bros pictures 2016 WARNER BROS
ENTERTAINMENT INC. ALL RIGHTS RESERVED
Hunt down Fantastic Beasts
Set 70 years before a certain schoolboy wizard reads a book by Newt Scamander while
of Newts adventures in New York City. Penned by JK Rowling, and featuring a fabulous
cast that includes Eddie Redmayne, Colin Farrell and Jon Voight, Fantastic Beasts is the
first in a trilogy, and promises to be one of the winters biggest and best family films.
l Fantastic Beasts and Where to Find Them opens in UK cinemas on 18 November. Visit
www.fantasticbeasts.co.uk to find out more and watch trailers.
GO!
Five fab things to
do in November
Get baking
Rainy weekends and dark evenings are
the perfect excuse for cake-making, and
this animal cupcake kit is guaranteed
to brighten up your winter baking. With
24 cases and decorative toppers, the kit
features a cast of colourful creatures,
including lions, kangaroos and toucans.
Look out for a matching cake decorating
Share a little kindness
kit too, with bunting, cake toppers and
frill included. Roald Dahl famously described kindness
l Cupcake kit 7.50, cake decorating kit as the number one attribute in a human
6, both from www.tch.net. being. Ill put it before any of the things
like courage or bravery or generosity or
anything else. Like the great Mr Dahl,
we believe in celebrating kindness, and
November offers the ideal opportunity to
do just that. World Kindness day on
13 November is a great chance to get little
ones thinking about what it means to be
kind; from writing a letter, helping a sibling
or cooking a special meal, to adopting a
rescue pet and even giving their time to
charity, they can get their thinking caps
on then pledge an act of kindness at the
Kindness UK website.
l Visit www.kindnessuk.com for more
information and to make a pledge.
www.vegetarianliving.co.uk | 85
20/09/2016 15:49
VL76_086.indd 86 22/09/2016 09:36:09
 Quinoa
pizza crust
with courgette
& rosemary

page 90
photograph: Simon Bajada

mindful
meals
Sample chef Solla Eirksdttirs nourishing street food dishes from
Icelands most popular vegetarian caf.

087_VL76[Healthy_Intro]NT2SJ.indd 1 20/09/2016 15:56

 Chef Solla Eirksdttir is the owner of
Gl in Reykjavik Icelands most popular
vegetarian and raw-food restaurant. Here
she serves up three nourishing dishes from
her popular street food-inspired menu.

From the land

of fire and ice
Baked beet bowl

photographY: Simon Bajada

Serves 2 | Prep 25 mins | Cook 30 mins

1 tbsp fennel seeds

3 beetroot, peeled and cut into cubes
1 tsp sea salt flakes
1 tbsp coconut oil
head broccoli, cut into florets
23 kale leaves, stalks removed and
leaves chopped
2 tbsp olive oil
2 tbsp lemon juice
2 tsp grated fresh ginger root
1 tsp toasted sesame oil
1 avocado, peeled, pitted and cut
into cubes
50g soft goats cheese, soft vegan
cheese or tofu, crumbled
50g walnuts, toasted
3 kumquats, thinly sliced
2 tbsp hemp seeds

For the millet:

65g millet
1 tsp fennel seeds
tsp sea salt flakes
1 tbsp olive oil

To finish:
olive oil
balsamic vinegar
sea salt flakes

1 Start by cooking the millet. Put

the millet and fennel seeds into a
Baked beet bowl
saucepan over medium heat and dry-

88 |

088-90_VL76[RawExtract]NTSJ.indd 88 20/09/2016 15:50

 Streetfood
roast for 5 minutes, or until golden. Be
careful not to let it burn. Pour in 150ml
water, then add the sea salt flakes
and olive oil, stir, and bring to the
boil. Reduce the heat and simmer for
about 15 minutes, or until cooked. Turn
offthe heat, cover the pan, and let
stand for about 10 minutes. Using two
forks, fluffup the millet and set aside.
2 Meanwhile, preheat the oven to
180C/fan 160C/gas 4. Put the fennel
seeds into a small bowl and add
1 tablespoon of water. Put the
beetroot cubes on a non-stick baking
sheet, sprinkle with the sea salt and
fennel seeds mixed with water, and
dot with the coconut oil. Bake in the
oven for about 30 minutes.
3 Put the broccoli and kale in a bowl.
Whisk the olive oil, lemon juice,
grated ginger and toasted sesame oil
together in a small bowl, then pour
the mixture over the broccoli and kale.
Using your hands, massage it into
the kale and broccoli for 23 minutes,
making sure they are well coated.
4 Put the cooked millet into a bowl,
add the beetroot, broccoli, kale and
the remaining ingredients. To finish,
sprinkle with a little olive oil, balsamic
vinegar and sea salt flakes.
n Per serving 913 cals, fat 70.5g, sat
fat 17.9g, carbs 45.4g, sugars 15.8g, Taco with avocado and
protein 24.8g, salt 4g, fibre 15.9g sour cashew cream

tsp sea salt coriander, lime juice and garlic, season

Add the tofu or vegan cheese instead of
the goats cheese to your bowl. pinch of freshly ground black pepper
For the nut meat:
100g walnuts
Taco with avocado and tsp cumin powder
sour cashew cream tsp onion powder
tsp smoked paprika powder
Serves 4 | Prep 30 mins + soaking 1 tbsp tamari sauce
2 large turnips, peeled and cut into To finish:
thin slices cress, to sprinkle
1 tbsp lemon juice small bunch of long chives, for tying
1 tbsp olive oil each taco
For the sour cashew cream:
1 For the sour cashew cream, put
150g cashews
the cashew nuts into a bowl, pour in
4 tbsp lime juice
enough water to cover, and soak for
1 tbsp nutritional yeast flakes
2 hours. Drain and discard the soaking
tsp white pepper
water. Set aside.
tsp sea salt flakes
2 Put the turnip slices into a bowl.
For the mashed avocado: Mix the lemon juice and olive oil
2 avocados, peeled, pitted and cut together and pour over the turnip
into cubes slices. Turn the turnip slices until
2 tbsp chopped red onion coated, then cover and let marinate
2 tbsp chopped coriander for about 10 minutes.
2 tbsp lime juice 3 Put the avocado into a bowl and
1 clove garlic, chopped mash with a fork. Add the onion,
with the sea salt and black pepper,
and mix to combine. Set aside.
4 For the sour cashew cream, put the
soaked cashew nuts into a blender
with the remaining ingredients, add
120ml water, and blend until smooth. If
its too thick, add about 1 tablespoon
of water. Dont add too much water,
otherwise it will be too thin. Set aside.
5 Process all of the nut meat
ingredients in a food processor by
pressing the pulse button a few times,
until well combined but still chunky.
Set aside.
6 To finish, take a marinated turnip
slice and bend it so that it forms a
U shape. Put a tablespoon of the
nut meat on it as a base, then add
about 2 tablespoons of mashed
avocado and the cashew cream on
top. Sprinkle with cress and tie it
carefully with a chive. Repeat with the
remaining tacos.
n Per serving 639 cals, fat 58g, sat fat
10g, carbs 13.4g, sugars 6.5g, protein
16.3g, salt 2.1g, fibre 10.3g

www.vegetarianliving.co.uk | 89

088-90_VL76[RawExtract]NTSJ.indd 89 20/09/2016 15:57

 Streetfood
Quinoa pizza crust with
courgette and rosemary
Serves 4 | Prep 20 mins + soaking
Cook 38 mins
115g quinoa
tsp sea salt flakes
1 clove garlic
tsp freshly ground black pepper
2 tsp dried oregano
20g grated vegan cheese
1 tbsp olive oil
For the topping
100g vegan cream cheese
courgette, very thinly sliced
23 tbsp pine nuts
34 sprigs rosemary
1 tbsp truffle oil
90 |
088-90_VL76[RawExtract]NTSJ.indd 90
1 Put the quinoa into a bowl, pour in enough
water to cover, and let soak overnight.
2 The next day, preheat the oven to 190C/
fan 170C/gas 5 and line a baking sheet with
baking paper.
3 Drain and rinse the quinoa, then put it into
a blender together with 60ml water, the salt,
garlic, black pepper and oregano and blend
until smooth. Pour the batter into a bowl and
mix in the cheese and olive oil.
4 Put a 23cm tart ring on the prepared
baking sheet and pour in the quinoa batter.
Bake for about 20 minutes, then remove
from the oven. Wearing oven gloves, flip the
crust over by covering it with another baking
sheet, grasping both sides of the baking
sheets, and flipping the sheets with the crust
between them. Bake on the second sheet for
another 510 minutes.
5 Remove the crust from the oven and lower
Quinoa pizza
crust with
courgette
and rosemary
the temperature to 170C/fan 150C/gas 3.
Spread the crust with the cream cheese, top
with the courgette slices, and sprinkle with
the pine nuts. Bake for another 8 minutes.
6 Meanwhile, in a small frying pan briefly
cook the rosemary sprigs in the truffle oil
over medium heat. When the pizza is ready,
sprinkle with the fried rosemary and serve.
n Per serving 343 cals, fat 26.8g, sat fat 9.7g,
carbs 17.5g, sugars 3.3g, protein 8.2g, salt
0.9g, fibre 2.4g
Recipes adapted from
Raw: Recipes for a modern
vegetarian lifestyle by Solla
Eirksdttir (Phaidon, 24.95).
Photography by Simon Bajada.
20/09/2016 15:50
 Yewfield Offer Flyer 2011_Layout 1 10/03/2016 18:21 Page 3



vegetarian country guest house

A peaceful, friendly retreat in the heart of the English Lake District

special midweek offer - 345 per couple*

3 nights bed & breakfast at Yewfield Country Guest House
3 course vegetarian dinner at Fellinis on one night - fellinisambleside.com
3 course vegetarian dinner at Zeffirellis on one night - zeffirellis.com
*Offer based on 2 sharing a standard double or twin room. Superior room +35, Suite +85. Valid until April 2017.

www.kleankanteen.com
Yewfield, Hawkshead, Cumbria LA22 0PR 015394 36765 yewfield.co.uk

Saint Martins Abbey at Petroro Castle

Italian vegetarian accommodation in a medieval castle!

Stay in a 15th-century castle in the heart of Umbria, Italy, near to Todi,
Assisi and Perugia, in the former home of the famous vegetarian
Orthodox Monks of Saint Martin.
All meals are organic and vegetarian, from produce grown by the monks
on their farms in Tuscany and Umbria.
Choose to stay in an apartment with a kitchen, or in a suite and have
your meals in the refectory.
Free Wi-Fi, daily Mass and meditation, and the opportunity to enjoy
stunning scenery and local art. City within walking distance.

For more information please visit:

www.saintmartinsabbey.com
www.abbaziadisanmartino.com
Or email: abbazia@abbaziadisanmartino.com
Or call: +39 075 8947353

VL76_091.indd 91 22/09/2016 14:43:20

 Soak and soothe by Sara Niven, beauty editor

A simple indulgence, a soak in the tub can help you

relax and melt away the stresses of the day.

From bath to bed

Nod off after soaking with
Spa Magik Organiks vegan
Deep Sleep Lavender Bath
Salts. Made with 100 per cent
natural Dead Sea mineral salt,
it contains natural relaxants
bromide, magnesium and
lavender oil to help encourage a
Get festive
Baby bliss
good nights sleep. Heathcote & Ivorys new Accessorize
l 12.50 from Citrus Twist Bath Bomb Cracker sets
www.magikorganiks.com Floating on Clouds Bedtime Bath each contain three vegan-formulated
Milk by Little Butterfly London is a mini bath bombs to fill your bathroom
luxury Ecocert organic-certified bath with the fragrance of bergamot,
option for pampered babes which mandarin and grapefruit, plus a spicy
is Vegetarian Society registered, edge of nutmeg and ginger.
approved by dermatologists and free l 6 for three crackers, available in
from any artificial nasties. Accessorize stores and at
l 25.50 from www.heathcote-ivory.com
littlebutterflylondon.com

Fruit cocktail
Honesty Cosmetics Strawberry
& Papaya Bath & Shower Gel
smells good enough to eat, has a
mildly foaming base and summery
fragrance. There are also Apple & Mint
and Green Tea & Citrus variations of
these vegan-friendly bubbles.
l 5.20 from
www.honestycosmetics.co.uk

Bubblelicious!
Sweet treat We have five 1,000ml bottles of
Honesty Cosmetics Strawberry
Zoella Le Fizz Fragranced Bath
& Papaya Bath & Shower Gel to
Fizzer is a macaron-scented bath
give away, each worth 19.50,
bar that resembles a luxury bar of to ensure every family member
chocolate. Break off a few pieces can enjoy bathtime bubbles for
and drop into the tub for calorie- some time to come! To enter, go
free indulgence! to www.vegetarianliving.co.uk.
l 5, available from Superdrug Competition closes 3 November 2016.

Disclaimer: Vegetarian Living only features products that are entirely vegetarian and/or vegan in formulation.The magazine also requests an assurance that the product and ingredients
within it are not tested on animals and the company does not carry out or fund animal testing either in the UK or overseas. However formulations can change and policies can vary so we
would advise checking directly with the companies ifyou have any concerns.

92 |

092-3_VL76[Beauty]NTSJ.indd 92 20/09/2016 08:09

 Beautynotes

Bathing A kinder
beauty cut and
colour
Showering after a spa
treatment is nothing out
of the ordinary, but Lush
takes the experience one
step further by offering Award-winning hairdresser Karine
clients a private bath Jackson has just launched a new
as part of one of their vegan hair service at her West
beauty rituals. Tales of End salon and invited Vegetarian
Bath is a 75-minute treatment incorporating a seated head Livings beauty editor Sara Niven
and shoulder massage followed by a private mineralising bath to come and try it out.
by candlelight to relax muscles, and finished with a full body Aussie-born Karine is a former
side-lying massage (making it suitable in the later stages of London Hairdresser of the Year,
pregnancy). Costing 110, Tales of Bath became available at with numerous celebrity clients
the Lush Spa in Bath (appropriately enough!) earlier this year and is also an ambassador
and has since been rolled out across a number of their other for cruelty-free, UK-based
UK spas for details visit https:/uk.lush.com/products/new- professional colour range Organic
products/tales-bath. Colour Systems. Karine has used
vegan-friendly, ammonia-free
colour for many years but explains
that trainee hairdresser Katie
Nicolaou, who joined her team a
year ago and recently went vegan,
prompted the idea of offering a
full service package. Now vegan
clients can feel assured that
everything used on their hair from
shampoo to colour and styling
products are all vegan. They can
also tuck into complimentary
vegan-friendly refreshments,
including cookies, hot drinks
served with almond milk, or
celebrate a new style with a glass
(or two) of Kir Royale!
Weve had a great response
and many people telling us this is
long overdue, says Karine. Clients
have a right to know what is being
used on their hair and the ethical
credentials of those products,
but nobody wants to be
questioning their hairdresser
every five minutes so this ensures
they can just relax and enjoy
the experience.
After a consultation, Karine
checked the condition of my
hair before recommending an
intensive, strengthening treatment
to be applied before colouring.
Normally Im used to highlights
being applied on to my hair while
dry, but I was told by cleansing
and treating my hair to remove
any product build-up it opens the
cuticles, meaning less chemicals
are needed in the colour. Karine
then put highlights into my
towel-dried hair using a range of
gold and copper colours, before
shaping it into flattering layers.
Everyone at the salon was very
friendly and professional and I
was delighted with my finished
do the colour and cut are spot
on. Knowing the products used
were kinder to my hair and the
environment, as well as vegan,
was a definite bonus.
l For more information, visit
www.karinejackson.co.uk.

Add a little luxury Win a hair

Charlotte Rhys is an established vegan-friendly beauty
range from South Africa which has just launched in the
UK. Endorsed by Beauty Without Cruelty and free from
parabens and SLS, it is a luxury, stylishly packaged (using
recycled and recyclable materials) collection with a wide
range of products, including shower gels, body lotions,
pillow sprays and numerous fragrances. Im already a huge
fan of their Under the Leaves Eau de Toilette which is a
gloriously uplifting and fresh scent with musky base notes
(32.40 for 50ml).
www.charlotterhys.uk.com
makeover!
One lucky reader will win a vegan cut and
colour service with one of Karines team at
her Covent Garden salon, worth up to 150.
The prize must be taken within six months,
appointments are subject to availability
and exclude the month of December.
Travel to and from the salon will be the
winners responsibility and a skin test
must be carried out 48 hours prior to
the appointment; this can be posted out
to the winner to do at home. To enter,
go to www.vegetarianliving.co.uk.
Competition closes 3 November 2016.

www.vegetarianliving.co.uk | 93

092-3_VL76[Beauty]NTSJ.indd 93 20/09/2016 08:09

 christmas mince pies from livias kitchen
by olivia wollenberg (ebury, 20). PHotography tara fisher
Vegetarian Living, PO Box 6337
Bournemouth BH1 9EH

Subscription enquiries
t. +44 (0)1202 586848 chris@selectps.com

Editorial

Editor
Lindsey Harrad
lindsey@vegmag.co.uk

Group Managing Editor Production Editor

Sarah Moran Suzanne Juby
sarah@vegmag.co.uk
Contributors
Nutrition Editor Sarah Beattie, Jon Bennett,
Sue Baic Alex Bourke, Kelly Rose Bradford,
ine Carlin, Rachel Demuth,
Gardening Editor Chava Eichner, Kate Hackworthy,
Alice Whitehead Karen Hollocks, Liz Martin

Vegan Editor Design

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

Cover images
Spinach and cheese parcels by Ria Osbourne

Festive baking
Buddha bowls by Rob Wicks/Eat Pictures
Italian cakes by Danny Bernardini
Savoury bakes by Michael Dannenberg
Smart eating from Eat Smart by Niomi Smart (HarperCollins)

Additional images courtesy of Shutterstock December issue, On sale 3 november

Publishing
Useful conversions
Oven temperatures
Publisher Celsius Fahrenheit Gas
Tim Harris mark
Use these handy conversion guides to help you
110 225
out in the kitchen. For readers in Australia or the 130 250
Advertising Sales Manager Production Manager USA who prefer to use cup measurements, try an
Wendy Kearns John Beare 140 275 1
online converter, like the user-friendly calculator 150 300 2
wendy@vegmag.co.uk
t. +44 (0)1392 466099 IT Manager at www.theonlineconverter.co.uk. 170 325 3
Vince Jones 180 350 4
Online Marketing Executive Weight 190 375 5
Adrian Lito Subscriptions Manager 200 400 6
10g oz 700g 1lb 9oz
adrian@selectps.com Chris Wigg 220 425 7
25g 1oz 800g 1lb 12oz
chris@selectps.com 230 455 8
Circulation Manager (See page 64 for 50g 1oz 900g 2lb
Tim Harris subscription details) 75g 2oz 1kg 2lb 4oz Volume
100g 3oz
Published by Printed by 125g 4oz 30ml 1fl oz
Select Publisher Services Precision Colour Printing 150g 5oz 50ml 2fl oz
PO Box 6337 Haldane, Halesfield 1 175g 6oz 100ml 3fl oz
Bournemouth BH1 9EH Telford, Shropshire TF7 4QQ 200g 7oz 125ml 4fl oz
t. +44 (0)1202 586848 t. +44 (0)1952 585585 225g 8oz 150ml 5fl oz ( pint)
250g 9oz 175ml 6fl oz
275g 9oz 200ml 7fl oz
300g 10oz 300ml 10fl oz ( pint)

www.vegetarianliving.co.uk 325g
350g
11oz
12oz
400ml
500ml
14fl oz
18fl oz
375g 13oz 600ml 1 pint
Select Publisher Services Ltd 2016. All rights reserved. No part of this magazine, or digital versions of
the magazine, may be used, reproduced, copied or resold without written permission of the publisher. All 400g 14oz 700ml 1 pints
information and prices, as far as we are aware, are correct at the time of going to press but are subject to 425g 15oz 850ml 1 pints
change.Select Publisher Services Ltdcannot accept any responsibility for errors or inaccuracies in such
information. Unsolicited artwork, manuscripts or designs are accepted on the understanding thatSelect 450g 1lb 1 litre 1 pints
Publisher Services Ltdincur no liability for their storage or return. 500g 1lb 20z 1.2 litres 2 pints
Disclaimer: We cannot guarantee that events (such as festivals, markets, workshops, courses, etc.) 600g 1lb 5oz Source: Guild of Food Writers
covered in Vegetarian Living are completely vegetarian and/or vegan.

94 |

094_VL76[TeamNextMonthUSconv]NT2SJ2.indd 1 22/09/2016 08:48


Organic beauty
A fascinating
comparison of organic
and non-organic,
The Invisible Power
within Foods is a
beautiful publication
presenting high quality
magnifications of over 50 organic and
non-organic foods that show the striking
difference between the two. It encourages
readers to reassess the effects of their life
choices concerning culinary options and
nutritional wellbeing. A thought-provoking
and valuable addition to your library.
l 19.99 (272 pages, 753 large
photographs) from
www.organic-nonorganic.info.
Cleanse
& tone
What better way
to care for your
skin than with this
trio of cleansers
and toners from
Handmade
Naturals. Their
organic Rosehip Oil, in particular, is excellent
value complemented by an award-winning
cleaning oil and, new to their range, organic
Tea Tree & Aloe Vera toner. All Handmade
Naturals beauty products are made from
100% natural ingredients, Vegan Society
registered and certified cruelty-free.
l Available from 6.95 at www.handmade
naturals.co.uk or call 01270 877516.
095_VL76[Advertorial]NTSJ.indd 1
Festive cheese
A delicious combination of dairy-free
cheese with the rich fruity tang of
cranberries, Wensleydale Style with
Cranberries from Sheese is perfect for the
run-up to Christmas. Enjoy it on crackers
with a glass of port as part of your vegan
cheeseboard, or use to make delicious
party canaps. Like all the Sheese range,
this new offering is free of dairy, lactose
and gluten, and made with coconut oil in
a free-from factory on the Isle of Bute.
l Visit www.buteisland.com for stockists.
The
essential
collection
A shopping guide to
the latest products for
your vegetarian or
vegan lifestyle
Time for tea
Look after yourself this winter and
boost your energy levels with Pure
Chimps Super Tea. The Matcha Green
Tea is thought to clear your head, have
positive effects on mood, and steady
energy levels throughout the day.
Great to mix into smoothies, blend with
breakfast porridge and add into baking,
or simply mix with hot water and sip
throughout the day there are lots of
recipe ideas on the Pure Chimp website.
l From 6.95 (20p per serving) at
www.purechimp.com. Get 10% off your
first order by using code VEGE10.
Promotions
No more mould
Ecozones new Bleach
Free Mould Remover is
an impressive addition to
the companys extensive eco-
friendly product range. With a
mission to reduce the amount
of toxic chemicals found
in our homes, Ecozone
has managed to create a
powerful bathroom and
kitchen cleaner that clears
and reduces the common
moulds and mildew that can appear when
the weather gets damper. Providing long-
lasting protection, this new product from
Ecozone also lacks the overpowering smell
of normal mould cleaners.
l 4.99 from Ocado and other selected
retailers, or visit www.ecozone.com.
Essential
oils
Udos Choice
Ultimate Oil Blend
is a certified
organic blend of
seed oils, rich in
the essential fatty
acids omega-3
and -6 that can support overall health. The
unique blend has been designed to supply
the ideal 2:1 ratio of omega 3:6, which are the
unrefined essential fats our body needs to
work at its best.
l 22.99 from www.udoschoice.co.uk.
22/09/2016 13:38
 vegetarian LIVING
La Maison du Vert
vegetarian & vegan hotel & restaurant

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

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

x Bayeux, D-Day landing beaches and war memorials

rest Chateaux, markets, gardens, beaches, picturesque towns

Walk, cycle, relax!
55mm high Free WIFI

Contact: Debbie & Daniel Armitage

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

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

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

55mm high ski groups up to 30% off

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

45mm wide 95mm wide

x x
115mm high 115mm high

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

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

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 Eatingout
Alex Bourke of Vegetarian
Guides dives into the
sights, shops and veggie
cafs of Bath.
bath
The world heritage city of Bath is
rightly famed for its 2,000-year-
old Roman baths complex,
Georgian buildings, museums
and galleries, but there is so
much more. Treat yourself to
a cookery course at Demuths
Vegetarian Cookery School
(see page 22), explore the 170
chalets of the Christmas Market,
and luxuriate in hot spring water
at the modern Thermae Spa,
which even has a rooftop pool
with views over the city. There
are cutesy, independent shops
galore, plenty of live music, and
veggie food is everywhere.
Green Rocket vegetarian
caf has views of the abbey and
Parade Gardens and a global
menu that is restaurant quality.
Lunch and dinner mains (6.50
10.95) include mezze platter;
broccoli and tofu stir-fry with
lemon, sherry and ginger sauce;
or go full British with ginger-
beer-battered tofu with triple-
cooked chips, minted pea pure
and rhubarb ketchup. There are
epic cakes such as rhubarb and
98 |
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custard, while evening desserts
crank it up a notch with vegan
tiramisu, Kashmiri almond and
pistachio pudding, and raw
blueberry cheesecake. Wines
and beers are all vegan.
For that special date, Acorn
is Baths fine-dining vegetarian
restaurant. Tapas-style small
lunch plates (3.506.50)
are ideal for sharing, such as
beetroot in thyme oil and dukka,
smoked mushrooms, garlic
broccoli, soup and pats. Two-
and three-course lunches and
dinners (17.5033) could start
with split pea and ginger soup
or pine nut risotto, followed by
smoked field mushroom with
mushroom and walnut pat,
rosemary potato galette,
salt-baked celeriac pure and
market greens. Finish with an
exquisite dessert, such as salted
chocolate tart with blood
orange sorbet.
Metropolitan Caf, nestled
over a craft and gift shop
between the abbey and the
Jane Austen Centre, is more
Also recommended
l Chapel Arts Caf, located
in a performing arts centre,
specialises in light breakfasts,
tapas and mezze-style platters
with flatbread, and luscious
cakes, such as vegan orange
with pistachios.
l Beyond the Kale is a vegan
caf with wraps, salads, cakes,
juices and smoothies. Try
raw lasagne, or roasted veg
salad with pesto, lentils and
mushroom quiche.
l For Indian vegetarian,
Chai Walla caf cooks street
food to order, while Indian
www.demuths.co.uk
like a traditional tea room with
a tempting cake counter try
the vegan banana-chocolate-
peanut buttery one or double
chocolate brownie. There
are also wraps, sandwiches,
toasties, warming soups, salads
and a childrens menu.
Temptation is a proper sit-
down place with a separate
vegan menu.
l Demuths website lists
accommodation for all
budgets, including the fully
vegetarian Marlborough
House. Or opt to stay in
nearby Bristol.
shutterstock.com
NEED TO KNOW
Green Rocket
www.thegreenrocket.co.uk
Acorn
www.acornvegetariankitchen.
co.uk
Metropolitan Caf
Facebook: Metropolitan Caf
Chapel Arts
www.chapelartscafe.com
Beyond the Kale
Facebook: Beyond the Kale
Chai Walla
42 Monmouth Street, BA1 2AN
Indian Temptation
Facebook: Indian Temptation
Marlborough House
www.marlborough-house.net
Demuths
l Tourist info
www.visitbath.co.uk
www.bathchristmasmarket.co.uk
About
Alex
Alex is the
founder of
Vegetarian
Guides,
publisher of guidebooks to
London, Britain and Paris at
www.vegetarian.travel. He
will be giving a workshop
at London VegFest on
23 October with top tips
for travelling as a vegan,
including how to guarantee
a vegan meal, how to
find and choose between
veggie restaurants, and a
rundown of his favourite
destinations in the UK.
20/09/2016 08:10
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 F
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for A l l

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