September 2016 £4.
50
Healthy • Sustainable • Delicious
SEPTEMBER 2016
Soul cooking
Wholefood recipes to
nourish your mind and body
harvest festival | ruby tandoh | wholefood recipes | sustainable fashion
Gluten-free
easy dishes for
everyone to enjoy
beachcombing
Meet the Cornish artist
with an eco-message
A shared table
A menu for friends inspired by
the cuisine of central asia
www.vegetarianliving.co.uk
Slow
Indulgent ideas from
the creative kitchen of
chef Georgina Hayden
PLUS: Visit Vienna | Make vegetarian marshmallows | Ethical fashion
001_VL74[SeptCoverV4]NT2LHSJ2LH.indd 1
www.vegetarianliving.co.uk
it’s a
wrap!
Photograph: maria brinkop
Inside
this
Harvest issue …
It’s easy to be inspired and create great food every
festival month with our superb seasonal recipe ideas.
Suitable for vegans Suitable for freezing
Seasonal suppers Adaptable for vegans Ready in minutes
to savour
Starters & light bites 80 Aubergine and ricotta pockets
16 G riddled courgette, blackberry 82 Quinoa salad with balsamic
and feta salad roasted veggies
17 Watermelon pizza with fig, feta 89 Miso aubergine with crispy
and raspberry dressing shallots and tofu almond
49
Sweet potato, 18 Fig, mozzarella, orange and cream
wakame and
sesame patties chilli salad 89 Red lentil hummus with baked
25 Mexican sweetcorn soup sweet potato
meat-free
recipes 38 Bombay omelette 90 Pomegranate labneh with baby
25
56 Miso noodle broth leeks, lentils and rice
66 Baked onion bhajis 90 Goat’s milk ricotta and squash
68 Fennel and apple chaat with with couscous and hemp
dairy-free caramelised almonds seed pesto
ideas 82 Pea and lettuce soup
Sweets & treats
Main courses 19 R aspberry lemon Dutch baby
23 T hai corn cakes
26 Sulawesi sweetcorn and
20 Apple and Calvados tart
21 Apple crumble ice lollies with
tempeh curry date caramel
40 British summertime stack
38 Whole roasted miso aubergine
45 Roasted butternut squash and fig 42 Vegetarian marshmallows
with quinoa and goat’s cheese 54 Honeyed plum and pine nut cake
45 Portobello mushroom burger 73 Roasted peaches with marzipan
with sweet slaw and chunky and rose syrup
paprika chips 83 Rice pudding with pear and
46 Creamy Louisiana corn stew cinnamon compote
47 Fennel, feta and tomato tarts 84 Freezer oaty bars
48 Roasted chickpeas on sweet
potato with kale and Cheddar
Dips, sauces, sides & more…
48 Artichoke spaghetti with lemon
some
25  orn tortillas
C
and chilli dressing
25 Corn tortilla chips
50 Baked peach salsa and halloumi
like it hot 51 Spelt berry, ratatouille and
26
53
Nasi kuning
Sweet sultana chilli sauce
borlotti bean salad
Fiesty chillies and 53 Sweet potato, wakame and
71 Suzma
75 Turkish aubergine jam
succulent sweetcorn sesame patties
75 Brinjal hot sweet pickle
are the perfect pairing 54 Smoky butternut squash stew
with chickpea dumplings
67 Aubergine fesenjan
71 Walnut-stuffed aubergine rolls
72 Buckwheat kasha with Many of the recipes have
caramelised mushrooms suggestions on how to adapt
78 Mango salsa and quinoa wrap them for vegans, written by our
79 Mushroom and walnut burger vegan editor Alice Gunn.
food divine dessert Ruby Tandoh Submit a recipe
British-grown apples The Great British Bake Off Do you have a fabulous vegetarian or vegan dish that you want to share
are ideal for this simple star shares her favourite with the world? Then do so at www.vegetarianliving.co.uk.
and elegant tart comfort food
Subscribe today!
Subscribe to the UK’s best vegetarian and vegan magazine, on page 58.
14/07/2016 13:13
 Hip-Hip-Hooray!
Our new baby range is here!

TO NIC I
MA L GA

NG
OG L
ED R

OR
DE

REDI
ICA
LY EN
TEST TS

DERMATOLOGICALLY ORGANIC

Find us at...
TESTED INGREDIENTS

www.ecozone.com
VL74_002.indd 2 14/07/2016 14:05:40
 The UK’s best-selling, award-winning vegetarian magazine

© Laura Edwards
Welcome
© Dan Pearce

Georgina
36 Hayden
For foodies, September is a magical time when the late summer ‘The process of making a
glut and the arrival of the first autumn produce combines to offer meal can be as beneficial
an unrivalled variety of fresh ingredients. To fuel your creativity as eating a load of
in the kitchen at this time of abundance, in this issue we celebrate pumpkin seeds. It can
some of the finest produce of the transition period, from Rachel make you feel grounded
Demuth’s spicy dishes using chillies and corn on the cob (page 22) and calm’
to Catherine Frawley’s harvest festival-inspired suppers (page 44).
This month, we’ve been inspired by Georgina Hayden’s story
and recipes (page 36), as she reveals how after suffering personal

© Charlotte Bland
loss the kitchen became her sanctuary, and cooking a vital part
of the healing process. Eco artist and vegetarian B&B proprietor
Katrina Slack offers a different kind of inspiration on page 60,
creating stunning art works and sculpture from the detritus she
Subscribe finds on Cornish beaches.
today… Depending on your time and situation, each day of the week Ruby
And receive a may demand a different type of meal to be prepared, so this issue is 54 Tandoh
FREE copy of also packed with plenty of ideas, from nutritious fast food the kids ‘When the food you eat is
Deliciously Ella. can eat with their fingers (page 78) or nourishing but simple bowl made with care, you thrive.
See page 58 for food for one (page 88), to Meera Sodhal’s fresh, contemporary And returning the favour,
full details. Indian menu (page 66) or adventurous yet achievable recipes from making treats to feed your
Uzbekistan (page 70), for when you have more time to linger in friends and family, will
the kitchen. nourish you in turn’
Whatever you’re in the mood to cook, we know you’ll find
something to whet your appetite in this issue.

Lindsey Harrad, Editor

© David Loftus
COVER RECIPE: Sweet potato, wakame and sesame patties by Cath Muscat
From Wholefood from the Ground Up by Jude Blereau (Murdoch Books)

Editor’s pick Meera

66 Sodhal

‘My aim is not to preach

or to write only for
vegetarians: it is to inspire
you to cook a different,
fresher, vegetable-led
type of Indian food’
Fashion week Mallow magic Exotic tastes
Discover why sustainability Oonagh Simms shares the Try something new with an
is the latest trend in the secret of perfectly pillowy entertaining menu featuring
fashion world. vegetarian marshmallows. the flavours of Central Asia.
Page 30 Page 42 Page 70 03

003_VL74[editorial]NTSJSM.indd 1 14/07/2016 13:20

 In this issue… win!
a brand new
kenwood
electric
spiralizer
page 12

Editor’s
pick

36 09

45

42 67 20

Food matters 50 From the wholefood pantry

How to cook the wholefood way, with
15 Season’s eatings Australian food writer Jude Blereau
50 45 Enjoy the abundance of September, with
spicy chillies, sweet figs, Scottish raspberries 54 Follow your cravings
82 and foraged blackberries Bake Off star Ruby Tandoh shares her
favourite comfort foods – perfect for the
60 22 Fields of gold changing seasons
Golden ears of corn feature in this month’s
70 22 seasonal dishes from chef Rachel Demuth 56 Vegan kitchen
Áine Carlin enjoys the luxury of cooking for
36 Food to nurture one, with a special miso noodle broth
Georgina Hayden reveals how cooking
became therapy for her, as she shares 66 Fresh and fabulous
3 ways to buy feelgood recipes from her new book Try Meera Sodhal’s lighter, contemporary
Never miss an issue of approach to Indian cuisine
Vegetarian Living 42 Kitchen tutorial
l Subscribe: get the equivalent of Learn how to make vegetarian marshmallows 70 A shared table
– and then create fun fruity flavours Impress your guests with a delicious feast of
two FREE issues delivered direct
dishes inspired by the flavours of central Asia
to your door – see page 58
45 Harvest suppers
l Buy online at www.selectps.com Catherine Frawley cooks up quick and easy 74 A bit on the side
l Download the digital edition everyday meals packed with the bounty of For Sarah Beattie, a glut of gloriously glossy
from www.pocketmags.com early autumn aubergines make perfect pickles

04 |

004-5_VL74[Contents]NT2SJ2SM.indd 1 14/07/2016 13:22

 Contents
Subscribe today and receive
Deliciously Ella for FREE! – see page 58

85

40 73

56 30 17

78 Get hands-on! Regulars Art helped me

Fuss-free family food – with no cutlery required!
03 Welcome find alternative
82 Home cooking with Chava
Chava Eichner creates naturally gluten-free 07 Shopping list ways of expressing
dishes with no specialist ingredients Get ready for Bake Off with new cookware
my concern for
88 Super bowls 08 New shoots
Simple and delicious single-portion meals News, competitions, new veggie and vegan animals
products, plus reviews and events

Features 69 Back issues

28 Big eats in the big smoke
Alice Whitehead finds out about London’s
Urban Food Foodnight
30 Catwalk with a conscience
Discover how fashion’s new ethical stance is
about more than just sustainable fabrics
60 Lost and found
Meet beachcombing artist Katrina Slack and
her eco-inspired sculptures
Katrina Slack,
Lost and found
Missed an issue? Order your copies here page 60
84 Little life
Join Peter Pan outdoors at the theatre, travel
back to wartime Britain and enjoy ‘oat cuisine’
92 Beauty notes
Scent-sational products with gorgeous
fragrances for you and your home
98 Places to go: Vienna
Top veggie places to eat in the Austrian capital

www.vegetarianliving.co.uk | 05

004-5_VL74[Contents]NT2SJ2SM.indd 2 14/07/2016 13:21

 Organic Dairy
Products
Organic Products based
Organic
Organic
Dairy
Dairy on Chios Mastic
Products
Products (extra virgin olive oil, liqueurs and more)
Organic
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Products
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(extra(extra
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oil, liqueurs
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Organic Black
Corinthian
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Organic
Black Currants
Black
Corinthian
Corinthian
Currants
Currants
Organic Herbal Teas
Organic Olives & Olive Oil
with Greek
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OrganicSaffron
Herbal
Herbal
TeasTeas
Organic
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Olives
Olives
& Olive
& Olive
Oil Oil
withwith
Greek
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Saffron
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Organic
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Legumes
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Enjoy European Organic Products

CAMPAIGN
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WITHWITH
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CAMPAIGN FINANCED WITH AID FROM

Vegetarian_Living2.indd
VL74_006.indd 6 1
THE EUROPEAN UNION AND GREECE 20/5/2016 16:11:00
14/07/2016 μμ
14:07:06
 Shoppinglist
Shaker style
If you’re a keen
cook or baker, then
this vintage-style
flour shaker is a
great little kitchen
accessory, with an
easily removable
sieve lid and a
shaking handle.
£7 from www.tch.net
Measure for measure
Elegantly served This pretty set of three ceramic
When you’ve slaved away in a hot measuring cups is ideal for making
kitchen, present your baked goodies American recipes from blogs and
in style on these luxe cake plates. cookbooks without trying to do
Set of four, £25 from tricky conversions!
www.marksandspencer.com £14.95 from www.dotcomgiftshop.com
Stand and
deliver
Designed by Emilia
Hönö, this copper-
plated acrylic and
stainless steel lily
centrepiece proves that
cake stands don’t need
to be twee. Perfect for
the really dedicated
cupcake maker.
£114 from
www.beandliv.com

Full of beans
You may not have his baking

Make & bake

skills, but you can invest in Paul
Hollywood’s own products. We love Get the gadget
these durable ceramic baking beans, We love this clever mess-free
that come in their own handy tin. refillable silicone pastry brush, which
£9.99 from www.kitchencraft.co.uk has two drip-free heads for sugar
With a new series of Great British glazes and egg wash.
Bake Off set to appear on our £8 from www.josephjoseph.com

screens soon, it’s time to get your

baking kit sorted.
Vintage vibe
With autumn on the way, this
ditsy apple print apron and
matching double oven gloves
add a fresh feel to your kitchen.
Apron £20, double oven gloves £14,
Just beat it from www.cathkidston.com
You can’t beat a classic traditional
earthenware mixing bowl for whipping
up a batch of batter or dough.
£20 from www.houseoffraser.co.uk

Cause a stir
Every cook needs a decent set
of good quality wooden spoons.
These are exclusively made from
FSC-certified beech with a fine
texture and smooth finish.
£6 from National Trust shops

www.vegetarianliving.co.uk | 07

007_VL74[ShoppingList]NTSJLH.indd 1 12/07/2016 13:50

 newshoots
All the latest vegetarian and vegan lifestyle news
and products, plus reviews, events and much more...
Organic your September
Make small changes for a
more ethical lifestyle
The Soil Association is encouraging everyone
to make their September more organic
by making a few small changes. People all
over the UK can get involved in the national
Organic September initiative by make simple
switches to their everyday shopping to help
our planet, plus joining in a range of events
across the country.
In the heart of London’s East End the
Soil Association will be celebrating Organic
September in style with a pop-up organic
market. On 10 September, 30 of the UK’s
hottest organic food and drink producers
along with organic beauty and wellbeing
brands will give the Roman Road Yard Market
an organic makeover.
The event will feature street food, live
music, vintage buys and workshops, and
a fantastic array of tasty organic food.
From organic artisan bread to gourmet
coffee, fruit and veg to melt-in-your-mouth
cheese, visitors can taste the best of organic
and discover green from the inside out
with organic beauty and yoga workshops
throughout the day. A fantastic array of
organic brands will take part, including many
winners and shortlisted nominees from the
prestigious BOOM (Best of Organic Market)
Awards announced in May.
l Find out more at www.romanroadlondon.
com. Follow all the action, find recipes
and features at www.soilassociation.org/
organicseptember.
Get involved on social media by following
@SoilAssociation and @RomanRoadLDN
on Twitter and tweeting using
#OrganicSeptember and #RoRdYard.
Did you know?
Plant, insect and bird life is 50% more
abundant on organic farms and there are
30% more species.
08 |
008-9_VL74[NewShoots]NTSJLH.indd 8
In on-trend colours, this Elo pink and
navy clock is subtle and stylish.
l £35 from www.oliverbonas.com
Clocking on
Like it or not, we’re ruled by the
hours of the day, but you can make
time-keeping more fun with a new
kitchen clock.
Make the switch to organic
l Sign up for an
organic veg box.
Organic farms
support 50 per
cent more wildlife For fans of the minimalist look, try this
than non-organic Loft pure wall clock in elegant eggshell.
farms, so you’re l £49.50 from
not just treating www.marksandspencer.com
yourself to the
best of British produce, you’re also helping to
protect bees, birds and butterflies.
l Buy organic milk. Organic milk is naturally
different – no system of farming produces
milk with higher levels of omega-3 fatty acids
or a healthier balance of omega-6.
l Brew an organic tea or coffee. Organic
tea and coffee is grown without the use of
artificial pesticides and fertilisers. This not
only reduces the farmers’ exposure in the
developing world, it also means healthier soils
and more habitats for birds and wildlife.
l Try organic beauty products. There are
currently no legal standards for organic
beauty, so some products may be labelled Make a statement with a vibrant
‘organic’ even if it doesn’t always stand true. kaleidoscope-inspired design by
Look for the Soil Association symbol to make Glasgow School of Art graduate
sure that what you put on your body is as Eleanor Young.
important as what goes in it. l £35 from www.gsashop.co.uk
13/07/2016 13:40
 September
Five ways
to get
inspired...

Compendium Food spa

of herbs One of the most popular of the smaller UK food festivals, the Royal
Leamington Spa Food and Drink Festival (10–11 September) is a fun, family-
Designed and written friendly weekend that’s also free to enter. Enjoy browsing 150 stands, see
by Caz Hildebrand, what’s cooking at the Live Cookery Theatre, and be entertained with live
Herbarium is a
music from the Royal Pump Room Gardens’ bandstand.
contemporary
l www.leamingtonfoodfestival.co.uk
evolution of the
traditional herbarium,
depicting each herb
with beautiful illustrations, using
simple geometric forms and vibrant
colours. This gorgeous guide includes
notes on each herb, including its
origins, what food to pair it with and
helpful growing tips. 
l Published on 25 August, Herbarium
(Thames & Hudson, £16.95) is
available for pre-order now.

Secret gardens unlocked

A brilliant way to take a peek behind
closed doors at some of the UK’s most
interesting institutions and buildings,
this year’s Heritage Open Days
(8–11 September) will have a particular
appeal to the green-fingered, with a
‘secret gardens, hidden histories’ theme.
From community allotments to private

A piece
gardens and civic parks, these green
spaces will be throwing open their gates
to the public, both in honour of Year of
the English Garden and also the 300th

of cake
anniversary of one of our most famous
gardeners, Capability Brown.
l www.heritageopendays.org.uk

Need an excuse to invite friends

Carry on camping
over for a slice of something
delicious? We thought not. Join
Macmillan Cancer Support’s flagship
Enjoy weekend camping trips and cooking fundraiser – the World’s Biggest
on an open fire before the evenings start to Coffee Morning – on 30 September
over coffee and cake to raise money
get cooler, with these autumnal enamel mug for people affected by cancer.
designs – perfect for campfire hot chocolate! l To get your free Coffee Morning kit,
l £9 each from www.magpieline.com. visit www.coffee.macmillan.org.uk.

www.vegetarianliving.co.uk | 09

008-9_VL74[NewShoots]NTSJLH.indd 9 13/07/2016 13:41

 newshoots
Very British snacks
Founded by a team of keen foodies who
all had a wealth of experience in the food
industry, the Ten Acre brand emerged
from a shared passion for gourmet cuisine
and a desire to launch a snack product that
would be a little bit special. ‘Our previous
experiences have taught us to do what you
love!’ reveal Tony Goodman and Jimmy
Attias, founders of the Ten Acre brand. ‘We,
and all of the team at Ten Acre, are great
fanatics of our crisps and popcorn and we
hope that comes through in every morsel.’
Starting with a range of crisps, the team
thoroughly enjoyed the recipe testing
process, and developed a unique ‘story’
behind each flavour – you can find the
stories on the Ten Acre website, including
‘The Amazing Adventures of Salt and
Vinegar’ and ‘The Story of When the Cheese
Met the Onion’. ‘Each flavour is like a good
Taste test…
Vegan cheeses
If you’re thinking about going vegan,
cheese can be one of the hardest foods
to give up. We put some of the leading
dairy-free alternatives to the test.
1 Violife
Violife is a coconut-based lactose- and
gluten-free cheese, which is very low on
cholesterol and contains no preservatives.
It comes in easy-peel slices, blocks for
pizza and Parmesan-style wedges. The
Violife Original slices are ideal for those
who prefer a classic flavour.
l Prices start at £2.50; for stockists go to
www.violifefoods.com.
10 |
010-11_VL74[NewShoots]NTSJSM.indd 10
Meet the
maker
story, it told itself to us and unravelled in
its own time. We crunched through many
iterations until we were satisfied each
flavour was right.’
After going on to launch a range of
popcorn, also with exciting flavours with
distinctive names such as Cousin Maisie’s
Fennel & Lemon and Lucia Popperley’s
Cappuccino, the brand has succeeded in a
crowded snack market by sticking to simple,
high quality ingredients and remaining a
very British brand ­– with all products made
in the UK. ‘We’ve been lucky to receive
high praise from everyone that’s tried Ten
Acre snacks. We’ve also been recognised
by our industry, having received the Great
Taste Award for many of our flavours, as
well as other awards, most recently the INN’
Awards first prize for food innovation.’
With Ten Acre’s entire production line
2 Cheezly
VBites Cheezly comes in eight different
varieties so there’s a cheese for every type
of recipe, including White or Red Cheddar,
Pepperjack, Blue, Edam, Mozzarella
and Hard Italian, plus a soya-free variety.
Cheezly is free from lactose, casein and
cholesterol, making it suitable for a wide
range of special dietary needs.
l Prices start at £2.19 for 190g. Available
from health food stores, Holland & Barrett,
Ocado or at www.vbitesfoods.com.
not only vegetarian but also gluten-free,
MSG-free, Vegan Society approved and
halal and kosher certified, these are snacks
for everyone to enjoy – and even ‘meaty’
crisp flavours such as ‘How Chicken Soup
Saved the Day’ and ‘Pastrami in the Rye’ are
suitable for veggies and vegans to enjoy.
‘The business has grown considerably
in the last two years and a year ago we
launched ourselves in the export markets
too, flying the flag for Great British food. But
back at HQ, our company Yumsh Snacks
is launching a new brand of popcorn later
this year, although the details are still under
wraps. However, we’re also working on new
Ten Acre products that we hope will be
launched by the end of the year.’
l Discover the full Ten Acre range at
www.tenacrecrisps.co.uk.
3 Bute Island
Bute Island Mozzarella Style Slices are ideal for
paninis or pizzas with an authentic mild flavour,
while the Greek Style alternative to feta has a
crumbly texture and slight tang, perfect for salads.
l Both £2.30 for 200g from health food shops or
www.buteisland.com.
14/07/2016 13:23
 In our trolley
The Veg Living team’s
veg
LIVING
favourite products…
LOVES
Take note
It’s nearly back-to-school time,
and there’s nothing nicer than
buying a crisp new journal to
jot down your plans, projects

Fresh start
or recipe ideas.
A taste of Spain
If you’d like to recreate memories of your travels when
back at home, Brindisa has launched four new sauces If you can’t resist a little
inspired by Spanish flavours, including Fritada, pepper crunch with your breakfast,
and tomato; Romesco, tomato and almond; Salsa Brava, Nature’s Path has launched
spicy tomato; and Sofrito, tomato and onion. Brindisa’s four new organic granolas
first range of homemade, hearty and additive-free sauces that are delicious with
are ideal for when you need a fast fix for a midweek meal. milk, yogurt or fruit. From
l £2.95 a jar (£3.45 for Romesco) from www.brindisa.com. a classic ‘nobbly’ granola
in Fruit & Nut and Honey
& Almond flavours, to the
With a touch of the tropical,
crumblier textured Pumpkin
Paperchase’s vibrant Let’s Squawk

Chick,
& Flax Seed and Coconut &
collection includes this inspiring ‘Make it
Chia Seed varieties, these
Happen’ toucan journal.

please!
tasty cereals are all organic,
l £7 from www.paperchase.co.uk.
packed with fibre and
naturally sweetened and
Try Hippeas, a new organic
flavoured with spices, honey
and vegan-friendly chickpea-
and vanilla.
based snack that packs a
l £3 per pack from Ocado.
protein and fibre punch too.
With less than 92 calories a
bag, gluten-free and low in fat,
Hippeas are the ideal guilt-free
treat – especially as they’ve
partnered with Farm Africa
to support farmers in east Africa grow themselves out
of poverty.
l From 99p for a 22g pack from As Nature Intended, For something more traditional, this
Planet Organic, Holland & Barrett, WH Smith and Boots. Ditsy Garden design notebook is
pretty and practical.
l £2.95 from

Going
www.dotcomgiftshop.com.

Raise crackers
the bar
From brownies to mousse,
Nairn’s has added tasty Super
Seeded Wholegrain Crackers
to its gluten-free range.
Packed full of a nutritious
we love cooking with Divine’s combination of flax seeds,
brand-new Fairtrade chocolate millet and chia seeds, Nairn’s
200g Baking Bars. Available in creamy milk new crackers are the perfect
or intensely dark chocolate, both are perfect partner for many tasty
for baking and melt easily due to their high cocoa butter toppings, from cheese to If life gives you lemons, make a G&T!
content, and are made with the finest quality Fairtrade hummus, or simply enjoy on This lemon notebook is perfect for
cocoa beans, produced by the farmers of the Kuapa their own. notes from your kitchen.
Kokoo cooperative in Ghana.  l £1.75 from Sainsbury’s, l £7.50 from
l £2.99 a bar from www.divinechocolate.com Tesco and Asda. www.gingerlinedesigns.co.uk.

www.vegetarianliving.co.uk | 11

010-11_VL74[NewShoots]NTSJSM.indd 11 14/07/2016 13:23

 newshoots
Electric spiralizer giveaway!
The launch of the UK’s first electric
spiralizer has super-charged the
spiralizing trend. Whether you’re
substituting spaghetti, sprucing up
a stir-fry or adding substance to
soups and salads, Kenwood’s Electric
Spiralizer (£44.99) can now make
light work of the task in no time at all.
From courgettes and cucumbers to
beetroot and broccoli, the Kenwood
Spiralizer can turn a wide range of
vegetables and even hard fruits into a
variety of spirals, noodles and ribbons,
making it the perfect tool for clean,
delicious, creative cooking. With the
Hate
waste?
Zero Waste Week (5–9 September)
is the perfect opportunity to take
a fresh look at how much you
throw away, whether it’s food
from your fridge or unwanted
items going to landfill that could
be recycled. With most of the
campaign activity going on via
blogs and social media, the theme
for 2016 is ‘use it up’ and focuses
on food waste. The Zero Waste
Week blog has lots of tips on
how to buy less food and use up
your leftovers in the fridge, plus
you can take inspiration from
the campaign’s Ambassador
Bloggers, who are all passionate
about reducing waste.
l Find out more at
www.zerowasteweek.co.uk
and show your support on Twitter
#ZeroWasteWeek.
12 |
012_VL74[NewShoots]NTSJSM.indd 12
choice of the Pappardelle Cutting
Cone to create thick ribbons or the
Spaghetti Cutting Cone to make thin
vegetable-style noodles, the electric
spiralizer ensures you can enjoy
healthier meals.
Mess-free and quick and easy to
use and clean, the Kenwood Electric Speedy spirals
Vegetarian Living has
Spiralizer not only makes your
three Kenwood Electric
workload lighter, but can also make
Spiralizers to give away
recipes feel lighter too. Spiralized to lucky readers. To enter
vegetables offer a deliciously healthy, the draw, simply go to
low-calorie alternative to carb- www.vegetarianliving.
heavy noodles and pasta, while still co.uk. Competition closes
remaining tasty and filling. 1 September 2016.
Pizza perfection
– with no gluten
Organic home delivery company Abel & Cole
has added a delicious range of organic,
gluten-free pizzas to its range. Handmade by
The White Rabbit Pizza Co. in Oxfordshire,
they have been created to rival any Italian- ‘mozzarella’, pesto and cherry tomatoes, both
style pizza on quality and flavour. Vegetarian £5.99 each. Alternatively, you can buy a pack
options include classic Margherita (£4.99), plus
the Vegetariana with courgette, aubergine and
pepper, and Vegana, a vegan pizza topped with
of two pizza bases (£3.99) for adding your own
toppings at home.
l Order now from www.abelandcole.co.uk.
Small but mighty
We’ve heard some exciting news from KitchenAid
– for the first time since the introduction of the
original Tilt-Head Stand Mixer by Egmont Arens
in 1936, KitchenAid is launching a mini version of this
iconic culinary workhorse. With the smaller and lighter
model, those with limited kitchen space will soon find
their culinary partner for life. Offering the same power
and performance as the larger model, the KitchenAid
Mini Mixer is 20 per cent smaller and 25 per cent
lighter with a 3.3-litre bowl, plus it can be used with all
the same optional attachments. Launching at John
Lewis in September, choose from four shades:
Honeydew (exclusive to John Lewis), Matte
Black, Matte Grey and Hot Sauce.
l £399 from www.johnlewis.com.
14/07/2016 13:37
 Fantastico
e delizioso

Our range of Italian foods are made using only the very finest
natural and organic ingredients. So, for a little taste of Italy
without jumping on an aeroplane, it’s got to be Suma.
Find us in your local independent grocer or search online.

/sumawholefoods

VL74_014.indd 14 14/07/2016 14:09:39

 Season’seatings

Turn to
page 22 to make
Rachel Demuth’s
sweetcorn
recipes with a
dash of chilli
spice

Delicious in
September
While September can often feel
more summery than summer itself,
and it’s still the season of harvest
and plenty, the arrival of the first
blackberries in the hedgerows
and fresh figs and squashes at the
farmers’ market signals the early
days of autumn, just as much as the
crisper, misty mornings. Make hay
while the sun shines, they say, so it’s
time to embrace the abundance of
this transitional month before soup
and stew season begins in earnest.

We … chillies
UK-grown chillies are at their peak now, and there’s a
chilli to suit every palate, from cautious to adventurous.

Get saucy If you’re nervous about
chillies, try adding a small quantity
of finely chopped red chilli to a rich
homemade tomato sauce to make it
a mildly spicy arrabiata. This works
beautifully on pasta, or why not add
peppers and cooked beans then bake in
the oven with eggs for a Mexican-style
brunch dish served with sliced avocado.
Storecupboard seasoning
Slice and deseed red chillies and bake
in the oven until dry. Grind with a
pestle and mortar, then mix into good
quality sea salt. Keep in an airtight
container and sprinkle on dishes that
need pepping up. Mix a little with
caster sugar and sprinkle on grilled
pineapple for a dessert with a twist!
Fruity salsa Chilli is an essential
component of any salsa. Slice a mango
and mix with half a finely chopped
red onion, the juice of half a lime and
half a finely chopped red chilli (adjust
quantity to your taste), for a quick
accompaniment to a grilled halloumi
salad or quesadillas with sweetcorn and
grated cheese.

www.vegetarianliving.co.uk | 15

015_VL74[SeasonalSection]NTSJLH.indd 15 12/07/2016 13:51

 Seasonal star

FIGS

September brings sweet, juicy are unripe – they won’t ripen

Griddled courgette, blackberry and feta salad
Reinvent your office lunch with
this nutritious bean, sprout and
seed-packed salad starring
new-season blackberries.
Serves 4
Prep 15 minutes
Cook 10 minutes
500g courgettes, thinly and
diagonally sliced

2 tbsp virgin olive oil

½ tsp Dijon mustard

salt and freshly ground black
pepper
1 Brush the courgette slices on
one side with the oil then cook
in batches in a preheated ridged
frying pan or large flat-based
frying pan for 2–3 minutes, until
just tender and beginning to
brown. Lift out of the pan, add
and exotic figs to our table,
which are very easy to buy,
prepare and eat just as they
are. Thought to be indigenous
to Asia, they are now grown
throughout Europe, and you
can even find British-grown
figs in our supermarkets for a
limited time. Alternatively, why
not try growing your own?
Ideal for raising in containers
in a sunny sheltered spot,
the RHS recommends classic
heavy-cropping varieties
such as ‘Brown Turkey’
and hardy ‘Brunswick’ for
English gardens.
When buying, always
choose ripe, richly coloured
figs that are plump and soft,
and avoid any with a sour
smell, broken skin or that
further once picked. They
have a short shelf life so keep
in the fridge and eat within a
day or two.
While they are perfectly
delicious raw, grilling or
roasting brings out their
natural sweetness making
them ideal to serve with soft
cheeses such as ricotta or
goat’s cheese and sprinkled
with toasted pistachios or
pine nuts on a leafy salad;
or drizzled with honey and
served with porridge or Greek
yogurt for breakfast. They
also work beautifully in a tarte
tatin, or can be poached in
port or sweet sherry with
spices and aromatics such
as cinnamon, citrus and
pomegranate seeds.

Your September larder

400g can chickpeas, drained

180g pack lentil sprout mix
(buy alongside the bags of salad
in the supermarket)
150g blackberries, halved or
use half blackberries and half
blueberries
40g unblanched almonds,
roughly chopped
2 tbsp sunflower or pumpkin
seeds

100g vegetarian feta cheese

15g fresh mint, finely chopped

25g flat-leaf parsley, very
roughly chopped
For the dressing:
2 tbsp virgin olive oil
 feta cheese, or try a vegan cheese
1 tbsp red wine vinegar
1 tsp smoked sweet (mild)
paprika

1 tsp light muscovado sugar
 www.seasonalberries.co.uk.
to a large bowl and leave to cool.

2 Add the chickpeas, sprouted
lentils, blackberries, almonds
and seeds to the courgettes.
Crumble over the feta and Fruit Apples, bilberries, blackberries, damsons,
sprinkle with the herbs. 
 elderberries, figs, grapes, medlar, melons, nectarines,
3 Add all the dressing
ingredients to a jam jar, screw
peaches, pears, plums, raspberries, redcurrants
on the lid and shake until well Vegetables Artichoke, aubergine, beetroot, broccoli,
mixed. Pour over the salad,
butternut squash, carrots, celeriac, celery, chestnuts,
gently toss together, then serve. 

n Per serving 397 cals, fat 28.3g,
chillies, cob nuts, courgettes, fennel, French beans,
sat fat 6.3g, carbs 19.4g, sugars garlic, horseradish, kale, kohlrabi, leeks, mangetout,
7.4g, protein 16.5g, salt 1.7g, marrow, onions, pak choi, peppers, potatoes (maincrop),
fibre 8.7g pumpkin, runner beans, shallots, sweetcorn, turnips,
wild mushrooms
You may wish to serve without the
Salad and herbs Chives, coriander, cucumber,
like white Cheddar-style Cheezly.
lettuce and salad leaves, mint, oregano, parsley, radishes,
Recipe adapted from
rocket, rosemary, sage, sorrel, spring onions, thyme,
tomatoes, watercress

16 |

016-7_VL74[SeasonalSection]NTSJLH.indd 16 12/07/2016 13:53

 Photograph: Cristian Barnett
Watermelon pizza with fig, feta and raspberry dressing
A watermelon pizza might sound a bit
bonkers, but this colourful mix of sweet and
savoury is a flavour sensation and will be
the talk of the table whenever you serve it.
It’s a perfect gluten-free treat for a party
or girls’ night in, and will definitely be the
healthiest pizza you have ever eaten!
Serves 2 | Prep 15 mins
2 x round watermelon slices, about 20cm in
diameter, 2cm thick
2 ripe yellow, orange or red tomatoes,
thinly sliced
2 fresh figs
100g vegetarian feta cheese
50g pitted black olives, halved
25g roasted hazelnuts, roughly chopped
small handful of fresh mint leaves
016-7_VL74[SeasonalSection]NTSJLH.indd 17
small handful of fresh wild rocket
sea salt and freshly ground black pepper
For the dressing:
2 tbsp extra-virgin olive oil
2 tbsp white balsamic vinegar
100g raspberries
1 To make the dressing, whisk the oil and
vinegar in a small bowl. Add the raspberries
and whisk them in gently until roughly
crushed. Season to taste.
2 Remove any seeds from the watermelon
slices, if you prefer. Spread with half of the
raspberry dressing, reserving the rest.
3 Arrange the tomatoes in a single layer
across each watermelon slice, then cut each
‘pizza’ into 6 even-sized wedges, before
placing the pieces back together in their
Season’seatings
circular shape on serving plates.
4 Cut each fig into 6 even-sized wedges
and arrange one on each pizza. Crumble
the feta cheese evenly over the top. Dot
with the olives and drizzle with the reserved
dressing. Scatter over the hazelnuts, mint
and rocket, and serve at once.
n Per serving 461 cals, fat 33g, sat fat 9.8g,
carbs 28.3g, sugars 27.7g, protein 13.4g, salt
3.1g, fibre 6.3g
Recipes adapted from
The No-Cook Cookbook by Sharon
Hearne-Smith (Quercus, £20).
Photography by Cristian Barnett.
www.vegetarianliving.co.uk | 17
12/07/2016 13:54
 Season’seatings
Fig, mozzarella, orange and chilli salad
You need a chilli with a fair bit of fire here to
contrast with the creamy mozzarella and the
juicy oranges. Make sure that your mozzarella
is at room temperature when you assemble
the salad, otherwise most of its rich flavours
will be masked by the cold. You can serve
this as individual portions, or bring it to the
table on a single sharing plate, which looks
pretty and makes more of a statement.
Serves 2 | Prep 15 mins
1 large orange (or 2 medium), peeled, pith
removed and thinly sliced
125g vegetarian mozzarella or burrata
4 small or 2 large ripe figs, quartered or cut
18 |
018_VL74[SeasonalSection]NTSJLH.indd 1
into 6, depending on size
1–2 hot red chillies, deseeded and finely
chopped
leaves from 1 fresh oregano sprig
freshly ground black pepper
For the dressing:
½ tbsp fresh lemon juice
1 tbsp freshly squeezed orange juice
½ tsp white balsamic vinegar
1 tbsp extra-virgin olive oil
½ tsp clear honey
salt and freshly ground black pepper
1 First, make the dressing: mix the juices and
the vinegar together in a bowl, and season
Photograph: David Munns
Recipe adapted from Heat:
Cooking with chillies, the
world’s favourite spice by Kay
Plunkett-Hogge (Quercus, £20).
Photography by David Munns.
them with salt and pepper. Add the oil and
the honey, and whisk together until they’re
well emulsified. (You can also shake all the
ingredients together in a jam jar, if you prefer.)
2 To assemble the salad, layer the orange
slices on a plate. Tear up the mozzarella
with your hands and scatter the pieces over
the orange. Gently place the fig quarters
in and around the cheese. Scatter the chilli
and oregano over the top. Then drizzle with
dressing, to taste, and a good grinding of
extra black pepper.
n Per SERVING 283 cals, fat 18.7g, sat fat 9.5g,
carbs 15.1g, sugars 15g, protein 14g, salt 1.6g,
fibre 2.3g
12/07/2016 13:56

Raspberry lemon Dutch baby
An American recipe that’s a cross between
a pancake and a popover, the Dutch baby is
an easy batter-based pudding. This version
uses almond milk and coconut oil for a lighter
dessert that tastes every bit as indulgent.
Serves 3 | Prep 5 mins | Cook 13 mins
2 large free-range eggs, at room temperature
125ml almond milk, at room temperature
125ml all-purpose flour
pinch of sea salt
pinch of cinnamon
3 tbsp coconut oil, melted
60ml icing sugar, sifted
fresh lemon juice
125ml raspberries
019_VL74[SeasonalSection]NTSJLH.indd 1
1 Preheat the oven to 220C/fan 200C/gas 7
with a 25cm cast-iron skillet inside.
2 In a blender, combine the eggs, almond
milk, flour, salt and cinnamon and blend on
medium-high until smooth. If mixing by hand,
beat the eggs, then vigorously whisk in the
milk followed by the flour, salt and cinnamon
until the mixture is well integrated.
3 Using a pot holder, remove the preheated
skillet from the oven and add the melted
coconut oil, brushing to coat the bottom.
Pour the batter into the centre of the hot
pan. Return the pan to the oven and bake
until the edges are browned and the centre is
puffed up, about 12–13 minutes.
4 Remove from the oven and serve straight
Season’seatings
away with the sifted icing sugar, a few
squeezes of fresh lemon juice and the
raspberries scattered over the top.
n Per serving 324 cals, fat 15.4g, sat fat 10.7g,
carbs 39.2g, sugars 22.5g, protein 8g, salt
0.8g, fibre 2.4g
Recipe adapted from
The Love & Lemons Cookbook
by Jeanine Donofrio (Avery
Books, an imprint of Penguin
Random House, £25).
Photography by Jeanine
Donofrio and Jack Mathews.
www.vegetarianliving.co.uk | 19
12/07/2016 13:56
 Season’seatings
Apple and
Calvados tart
A beautifully simple tart, perfect for those
who prefer fruity flavours to creamy ones.
It’s made from puréed apples cooked with
Calvados – the Calvados is the key to creating
a really knockout taste. Simply place slices of
apple on the top to decorate, and you have
yourself a stunning, rustic apple tart.
Serves 8 | Prep 35 mins | Cook 50 mins
1 quantity sweet shortcrust pastry
(see recipe, below)
For the filling:
8 eating apples (about 900g), all but
2 peeled and diced
130g dark muscovado sugar
juice of 1 small lemon
70–100ml Calvados, for the glaze
2 large tbsp quince jelly (you can substitute
apricot jam)
1–2 tbsp water
1 Preheat the oven to 220C/fan 200C/gas 7.
Have ready a 24cm fluted tart tin.
2 On a lightly floured work surface, roll out
the pastry to 2–3mm thick. Lay the pastry
over the tin using your rolling pin to help lift
it, and use your fingers to press it into the
sides so that it fits snugly into the grooves.
Roll the rolling pin over the top of the tin to
trim off any excess pastry. Prick the base of
the pastry with a fork to prevent bubbles
forming. Cover the base and sides of the
pastry case with baking parchment, and
weigh it down with baking beans.
3 Blind bake the pastry case for 10 minutes,
until pale golden with no wet patches of
dough. Remove from the oven, remove the
baking parchment and baking beans, and
prick the base again with a fork. Bake for a
further 10 minutes until just golden brown,
then remove from the oven and set aside.
Reduce the oven temperature to 170C/
fan 150C/gas 4.
4 While your pastry case is baking, prepare
the apple filling. Place the diced apples in a
medium pan with the sugar and lemon juice
over a low heat, and leave them to simmer
for 8–10 minutes, then blend them to a fine
purée with an electric hand blender or food
processor. Add the Calvados and blend again
– you can adapt the quantity to suit your own
personal preference. Set aside to cool.
5 Slice the 2 remaining apples into thin,
decorative slices. Once the purée is cool,
20 |
020-1_VL74[SeasonalSection]NT2SJLH.indd 20
pour it into the tart case, and arrange the
apple slices on top in circles fanning out.
Bake the tart for 20 minutes, until the apple
slices have softened and cooked through.
6 Prepare your glaze by warming the quince
jelly and water in a small pan over a low heat
until you have a thick liquid. Use a pastry
brush to glaze the apples with it. Leave the
tart to set and cool in the tin. Serve just warm
with some cream.
n Per serving 366 cals, fat 15.1g, sat fat 8.1g,
carbs 54.4g, sugars 37.5g, protein 3.9g, salt
0.3g, fibre 2.2g
Sweet shortcrust pastry
115g unsalted butter
175g soft cake and pastry flour (or plain flour)
¼ tsp salt
25g almond flour
1 tbsp icing sugar
1 large free-range egg yolk
2 tbsp cold water
1 Start by cutting your butter into small
cubes of roughly 1cm using two knives to
avoid touching it with your hands, and place
it in a large mixing bowl.
2 Sift the flour and salt from a height into the
Recipe adapted from
A Handful of Flour: Recipes
from Shipton Mill by Tess Lister
(Headline, £27). Photography
by Jonathan Gregson.
bowl, to get the air into the ingredients. The
almond flour is too coarse to sift, so just mix
this in. Gently rub the butter into the flours
using your fingertips. A light touch here is
important; lift up the flour as you do this
and let it fall back into the bowl to create a
lighter texture for the mix. You should end
up with a breadcrumb-type consistency –
don’t overwork it. If using a food processor,
pulse the flour and butter together until you
reach this consistency. Sift in the icing sugar
and combine.
3 Mix the egg yolk with 2 tablespoons of cold
water, and sprinkle it evenly over the mixture.
Use a blunt kitchen knife or palette knife
to incorporate it as quickly as possible and
bring the dough together. If you need more
water add it gradually and sparingly. If your
ingredients look dry then add some more
water, but stop before it becomes wet and
tacky; you want to end up with a soft dough.
If using a food processor, it can be a little
harder to tell as you can’t touch the dough,
so stop the motor from time to time to
check the consistency. If you push your ball
of dough together and it cracks, the gluten
needs a little more working.
4 Shape your dough into a disc and wrap it
in cling film. Rest it in the fridge for at least
30 minutes.
13/07/2016 13:42

Taste not waste
Kate Hackworthy turns an abundance of autumnal windfall
apples into a delicious late summer’s treat.
Ah, the glut. That point when a carefully
tended garden rewards hard work by
bestowing far more food than any family
could ever eat. No gardener wants to throw
edible food on to the compost heap, so what
can’t be used, stored, preserved or frozen
is often given away. It’s wonderful when
someone comes to visit laden with bags of
beetroot, courgettes and potatoes; there’s
something so traditional and neighbourly
about sharing this abundance among family
and friends.
At the moment, our apple trees are
rewarding us for ignoring them all year by
raining fruit upon us daily. Every morning I
send my welly-clad children out to collect the
harvest and we store them in apple trays.
We do give plenty away, but we also add
stewed apples to porridge every morning,
while many of them end up in the freezer as
apple sauce, and in this case, apple crumble
ice lollies to make the most of the late
summer sunshine.
Apple crumble ice lollies
with date caramel
Makes 12 lollies
Prep 15 mins + freezing
Cook 15 mins
020-1_VL74[SeasonalSection]NT2SJLH.indd 21
8 apples, peeled, cored and sliced
240ml water
3 tbsp honey or maple syrup
1 tsp ground cinnamon
For the date caramel:
15 Medjool dates, pitted (or standard dates
soaked in warm water for 1 hour)
small pinch of sea salt
5–10 tbsp non-dairy milk (almond works well)
dash of vanilla extract
For the crumble:
1½ tsp coconut oil
1 tsp maple syrup or honey
2 tbsp oats
1½ tbsp plain flour
1 tbsp finely chopped pecans
1 In a saucepan over a medium heat, combine
the apple, water, honey or maple syrup, and
cinnamon. Cook uncovered, stirring often, for
10–15 minutes or until the apple is very soft.
Allow to cool slightly, then roughly purée
with a blender, keeping some large pieces for
texture. Allow to cool completely, then divide
the mixture between ice lolly moulds and
freeze for a few hours or overnight.
2 Meanwhile, make the toppings. For the
date caramel, whizz the dates, salt and
5 tablespoons of the milk in a blender until
Season’seatings
SOS
Save our scraps
Finding clever ways to store
your gluts mean they can last
through the winter months.
l Broad beans can be blanched in
boiling water for a few minutes and
then frozen.
l Carrots can be stored in a box of sand
to make them last for a few months.
l Courgettes will last for longer in a cool
dry place, rather than the fridge, but
don’t store well. Spiralizing them to
use in place of pasta is a healthy way
to use them up quickly.
l Store unwashed potatoes in paper
bags or hessian sacks in a cool,
dark place.
l Semi-dry sliced tomatoes in a very
low oven for a few hours, then store
in sterilised jars of oil and use in pasta,
soups and sauces.
About Kate
Kate Hackworthy is
a food writer and
recipe developer
who blogs at www.
veggiedesserts.co.uk.
Her creative vegetable
desserts have
frequently appeared in
The Guardian and she was Jamie Oliver’s
Food Blog of the Month. Follow Kate on
Twitter @veggie_desserts, Facebook
VeggieDessertsBlog and Instagram
@kateveggiedesserts.
smooth. Add more milk if needed to make a
thick, dropping consistency. Set aside.
3 For the crumble, beat the coconut oil
and maple syrup or honey together. Stir
in the oats, flour and pecans, then rub the
ingredients together until it forms coarse
crumbs. In a frying pan over a medium heat,
toast the mixture for a few minutes, stirring
often, until golden. Set aside.
4 To serve, dip the lollies into the caramel
and then into the crumble topping.
n Per LOLLY 151 cals, fat 2.7g, sat fat 0.9g, carbs
30.2g, sugars 25.6g, protein 2.1g, salt 0.1g,
fibre 2.5g
Opt for the maple syrup rather than the honey to
sweeten the apple sauce and the crumble mixture.
www.vegetarianliving.co.uk | 21
13/07/2016 13:42
 Fields
of gold
Sweetcorn is one of the treasures of late summer, and these sweet
and juicy kernels are a versatile addition to a range of recipes, from
Thai corn cakes to Indonesian curry, says chef Rachel Demuth.
High summer is the perfect time to enjoy
sweetcorn. Of course, eating it fresh from
the cob is fun but it can be used in fantastic
dishes too. I’ve chosen three sweetcorn
recipes from different parts of the world:
a soup from Mexico with corn tortilla chips, a
tempeh curry from Sulawesi made with baby
corn, and spicy Thai corn cakes.
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_VL74[Rach_ChiliCorn]NTSJLH.indd 22
It’s easy to forget how important maize is
as a staple food. It was first domesticated in
Mexico over 9,000 years ago and came to
Europe with Columbus. Maize is one of the
three main cereal staples in the world – the
others are wheat and rice. Maize, also known
as corn, is low in the amino acid lysine, but
as it is traditionally eaten with beans or milk
products, which contain more lysine, these
make fantastic nutritious combinations.
The majority of field maize is grown for
corn flour or meal, corn oil, animal fodder
and biogas. There is a big difference between
field maize and sweetcorn. Field maize is
high in starch and not sweet – so don’t be
tempted to grab some corn on the cobs from
the roadside! Field corn also has no gluten so
it cannot be used for yeasted breads, but it
makes popular flatbreads like tortillas.
Sweetcorn is a separate variety of maize
that came from a mutation that produced
more sugar and less starch in each kernel
on the cob. The cobs are usually yellow or
a mixture of white and yellow kernels. Each
kernel is a single fruit on the cob, similar to the
wheat berries on an ear of wheat. Sweetcorn
is harvested when the kernels are immature,
at the milk stage, so-called because if you
squeeze or cut a kernel, a milky fluid comes
out. These are sweet due to the high sugar
content that has not yet converted to the solid
starch of the mature kernel.
Baby corn are the tiny immature cobs that
are popular in Asian cooking. These young
corn cobs are grown from a maize variety
that produces lots of tiny cobs per plant and
are eaten whole.
Buying
Buy as fresh as you can, or pick fresh and
cook at once. After picking, the sugars start
to turn to starch giving a mealy quality rather
than a crisp, sweet one. Choose cobs that
have a tight, bright green husk and fresh silky
tassels. To check how fresh a cob is, peel
back a segment of the husk to check that
the kernels are rounded without any denting
or shrivelling. The kernels should also be
smaller towards the tip, showing the cob is
still young and not mature. The colour should
be a bright yellow, not pale and not golden:
pale will be under ripe and golden over ripe.
You can also tell how fresh it is by looking at
the stem end: if it’s very dry and the husk is
withered, don’t buy.
Preparing
Peel back the green husks and remove the
silks – not just the tangle of dry silks hanging
beyond the end of the cob, but also silks
growing from each single kernel and passing
along the cob to the tip end. A vegetable
brush can help with this task. If you want to
remove the kernels, cut vertically down the
12/07/2016 14:12
 Chef’slarder
ALL images © rob wicks/eat pictures
cob to slice them off; you can do this before Thai corn cakes
or after cooking.

Cooking
Corn can be steamed, boiled or microwaved.
It can also be grilled, roasted or barbecued,
but these methods can lead to overcooked
and tough kernels. I like to barbecue the
sweetcorn in their husks, which helps to
prevent them getting overcooked. But I find
boiling is the best method, as it makes it easy
to distribute the heat all around the cob.
There are two essentials for boiling cobs: first,
don’t add any salt, as it toughens the kernels;
second, don’t boil for too long. Excessive
boiling speeds up the enzymes responsible
for converting the sugar in the kernel into
starch, making the kernel less sweet, tougher
and more ‘starchy’. Peel off the husks and
silks at room temperature, half fill a saucepan
large enough to accommodate the cobs lying
horizontal with room to cover with water, and
bring to the boil. Add the cobs and boil for
just 5 minutes. If you want to serve the corn
later, plunge them into cold water for
5 minutes, then store in the fridge.

Thai corn cakes

Purple sweet potatoes and purple carrots are
quite easy to find now and make dramatic-
looking food. They taste good too!

Makes 12 | Prep 30 mins | Cook 30 mins

125g purple sweet potato, peeled and cut

into chunks
125g orange sweet potato, peeled and cut
into chunks
sunflower oil, for frying
125g sweetcorn kernels
3 spring onions, finely chopped
small handful of coriander leaves, chopped
sea salt and black pepper
fine cornmeal, for dusting

For the spice paste:

1 lemongrass stick, chopped
3cm galangal, peeled and chopped
2 cloves garlic, peeled
2 lime leaves, finely chopped
1 red chilli, finely chopped

For the carrot salad:
1 orange carrot
1 purple carrot
juice of 1 lime
1 Steam the two colours of sweet potatoes
separately, until tender. Leave to cool, then
mash each colour in separate bowls.
2 To make the spice paste, place the
lemongrass, galangal, garlic, lime leaves and
chilli in a small processor and blend finely.
3 Heat a little oil in a frying pan and gently
fry the spice paste with the sweetcorn
and spring onion for 5 minutes. Divide
the mixture, together with the chopped
coriander, between the two bowls of mashed
sweet potato, mix well and season to taste.
4 When you are ready to cook the cakes, roll
the mixture into small balls and flatten on a
board dusted with the cornmeal, so they are
coated on each side.
5 Heat a frying pan and add a couple of
tablespoons of oil. Fry the cakes in batches,
turning so they are golden on both sides.
Between each batch, wipe out the frying pan
with kitchen paper and add more oil. Drain
the cakes on kitchen paper.
6 For the salad, julienne the carrots and
squeeze over the lime juice. Serve the corn
cakes with the carrot salad and a dash of
sweet chilli sauce.
COOK’S TIPS If you don’t have sweet potato,
use ordinary potato instead. Galangal is a

www.vegetarianliving.co.uk | 23

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 Mexican
sweetcorn
soup

24 |

022-6_VL74[Rach_ChiliCorn]NTSJLH.indd 24 12/07/2016 14:12

 Chef’slarder

rhizome from the ginger family with a more
perfumed, aromatic flavour than ginger. It
freezes well, either whole or chopped. If you
can’t get it use fresh ginger instead. You
could substitute beetroot in the salad, if you
can’t find purple carrots.
n Per corn cake 67 cals, fat 3.1g, sat fat 0.4g,
carbs 9g, sugars 2.9g, protein 0.8g, salt 0.5g,
Corn
tortillas fibre 1.6g
5 Remove the bay leaf and blend the soup
until almost smooth, using a hand-blender or
liquidiser. Stir in the grilled corn from the cob
and simmer for 5 minutes. Taste and season
with salt, black pepper and lime juice.
6 Ladle the soup into bowls and serve
topped with chopped coriander, with lime
wedges and corn tortilla chips on the side.
n Per serving 323 cals, fat 19.7g, sat fat 2.4g,
carbs 31.2g, sugars 10.6g, protein 7.4g, salt
2.8g, fibre 8.6g

Mexican sweetcorn soup

This is a lovely soup to make when you
have fresh sweetcorn cobs, as the addition
Corn tortillas
of grilled corn kernels gives the soup a Makes 6 small tortillas | Prep 30 mins
gorgeous smoky flavour. Cook 10 mins
Serves 4 | Prep 15 mins | Cook 40 mins 125g masa harina yellow corn
good pinch of salt
2 tbsp sunflower oil
165ml warm water
1 medium onion, chopped
1 stick celery, chopped 1 Mix the masa harina and salt together in a
1 Romano red pepper, deseeded and large mixing bowl and add the warm water.
chopped Mix together with your hands, shape into
1 large red chilli, deseeded and chopped a ball and let stand for a few minutes. Add
2 cloves garlic, chopped more water if the dough is crumbly.
1 bay leaf 2 Gently knead the dough and divide into
1 tsp ground cumin 6 small balls. Roll out each ball into a circle
1 tsp ground coriander 3mm thick between 2 sheets of baking
½ tsp paprika parchment, or use a metal tortilla press
400ml vegetable stock (we find that placing the dough ball in a split
250g sweetcorn kernels open plastic sandwich bag stops the dough
1 corn on the cob sticking to the tortilla press).
olive oil, to baste 3 Heat a dry frying pan. Place a tortilla into
salt and black pepper the hot pan. When the edges begin to dry
lime juice out, turn and cook for 30 seconds then turn
To serve: again. After 30 seconds remove the tortilla
chopped coriander and keep warm in a clean tea towel.
lime wedges COOK’S TIP Masa harina is made from coarse

corn tortilla chips maize flour and can be found at Mexican

1 Heat the sunflower oil in a large saucepan
and fry the chopped onion and celery until
softened, and the onions are sweet and
starting to caramelise.
2 Add the pepper, chilli, garlic and bay leaf
along with the ground cumin, coriander and
paprika, and stir-fry for a few minutes.
3 Add the vegetable stock and simmer for
10 minutes. Add the sweetcorn kernels and
simmer for a further 10 minutes, stirring
occasionally and adding more liquid if the
soup is too thick.
4 Meanwhile, preheat the grill, rub the
corn on the cob with a little olive oil and
grill until it is slightly blackened, turning to
Homemade corn cook evenly. Allow to cool, then slice off
tortilla chips
the kernels.
stores, specialist sections of supermarkets
and online.
Homemade corn
tortilla chips
Preheat the oven to 200C/fan 180C/
gas 6. Oil a large baking tray with
1 tablespoon of olive oil. Cut the tortillas
into triangles and spread on the baking
tray. Sprinkle with a little salt and
smoked paprika and rub it into the
tortillas. Roast for 5 minutes in the oven
and then turn the chips over and cook
on the other side until golden and crisp.

www.vegetarianliving.co.uk | 25

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 Chef’slarder
Sulawesi sweetcorn
and tempeh curry
This Indonesian curry is creamy with coconut
milk and rich in protein from the tempeh.
In Indonesia tempeh is known as ‘the meat
of the fields’ and is valued as a cheaper,
healthier alternative to meat.

Serves 4 | Prep 30 mins + marinating

Nasi
Cook 25 mins kuning

For the tempeh:

2 tbsp shoyu
2 tbsp water
1 tsp kecap manis or brown sugar
½ tsp hot chilli sauce
150g tempeh, cut into slices Sulawesi
sweetcorn and
sunflower oil, for frying tempeh curry

For the curry:

4 cloves garlic, chopped
1 red chilli, chopped
2.5cm fresh ginger, peeled and chopped
1 tbsp sunflower oil
1 tsp turmeric
8 cardamom pods, bruised
small piece of cinnamon stick
400ml coconut milk
150ml water
150g carrots, sliced into matchsticks
125g baby sweetcorn, sliced lengthways
1 red or orange pepper, deseeded and sliced
150g green beans, cut in half
1 tsp lemon juice
sea salt and black pepper

To garnish:
handful of fresh coriander, chopped
1 large red chilli, sliced

1 Make up the marinade by mixing together

the shoyu, water, kecap manis or brown
sugar, and chilli sauce. Pour over the tempeh
slices and leave to marinate for 30 minutes,
stirring occasionally to ensure that the
tempeh is evenly covered.
2 To make the curry, blend the garlic, chilli
and ginger in a mini food processor to a
smooth paste or chop finely.
3 Heat the sunflower oil in a large saucepan,
add the garlic paste and stir-fry until
fragrant. Add the turmeric, whole cardamom
pods and cinnamon stick and quickly stir-fry.
Add the coconut milk and water, stir well and
bring to the boil. Turn down the heat and
simmer for 5 minutes.
4 Add the carrots and simmer for 5 minutes.
Add the sweetcorn, red or orange pepper
and green beans, then simmer until just
tender. Finish with the lemon juice and
season to taste.
5 When the curry is ready, fry the tempeh.
Drain off any remaining marinade (the
tempeh should have absorbed most of it),
pat dry with kitchen paper and fry in
sunflower oil until golden and crisp. Drain
on kitchen paper.
6 Top the curry with the tempeh slices,
chopped coriander and sliced red chilli,
and serve with nasi kuning coconut rice
(see recipe, right).
COOK’S TIP Tempeh is made of compressed
lightly fermented soya beans. It’s packed full
of protein, free of cholesterol and has a nutty
flavour and a chewy texture. You can only
buy tempeh frozen from wholefood shops
and Asian stores. Kecap manis is a sweet
dark soy sauce from Indonesia. You can buy
it from oriental stores and in the specialist
section of some supermarkets. If you can’t
find any, mix 2 tablespoons of shoyu with
1 teaspoon of soft brown sugar.
n Per serving 367 cals, fat 28.4g, sat fat 15.8g,
carbs 15.9g, sugars 10.5g, protein 12.3g, salt
2.1g, fibre 7.6g
Nasi kuning
In Indonesia, this coconut rice is called
nasi kuning or ‘very yellow rice’, from the
turmeric which colours the grains a beautiful
golden yellow.
Serves 4 | Prep 5 mins | Cook 10 mins
125g jasmine fragrant rice
½ tsp turmeric
1 lemongrass stalk, bruised
2 lime leaves
100ml coconut milk
100ml water
Rinse the rice and put into a saucepan with
all the other ingredients. Bring to the boil,
then cover with a lid and simmer on the
lowest heat for 5 minutes. Turn off the heat
and leave to stand covered for a further
5 minutes. Fluff up the rice with a fork and
serve steaming hot.

26 |

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VL73_086.indd 86 23/06/2016 23:19:31
Photograph: Sarah Williams
Big eats in the big smoke
Alice Whitehead finds out more about the growing and
eating events at this year’s Urban Food Fortnight.
It’s estimated some 380 tonnes of
homegrown fruit and veg is reaped every
year from London’s growing network of
urban gardens and allotments – and for two
weeks every September the capital plays
host to what’s become the UK’s biggest
harvest festival.
Urban Food Fortnight, 9–25 September,
celebrates everything grown, made and
cooked on its doorstep, connecting more
than 2,500 amateur urban growers and
small food producers with the capital’s
restaurants and retailers, so they can take
About Alice
Alice Whitehead is
a writer who loves
to grow, eat and
get muddy. For
16 years she has
written garden
and food features
for magazines
and newspapers, and more recently split
her time between tending two large,
city allotment plots and a school garden
club. She still hasn’t decided whether she
prefers the pen or the spade.
www.wonderlandfreelance.co.uk
28 |
028-9_VL74[AliceUrban]NT2SJLH.indd 1
their homegrown treasures from garden
gate to plate. And it promises to be a beast
of a feast. Among the 140 events planned
each year, there are beer and ice cream
pairings, pop-up pickle workshops, botanical
cocktail making workshops, crayfish racing,
cheese making and community brewing, with
people creating bespoke beers from their
homegrown hops.
This year, Urban Food Fortnight will also
be offering the ultimate in ‘fast food’ at a
Dinner in Our Back Garden supper with an
alfresco feast at the Melio Street allotments
using the gardeners’ produce. Cooked on
site by creative chefs from The Table Café,
Southwark, all the proceeds go towards
helping homeless people at St Mungo’s
gain garden skills. ‘It’s all about diversity
within the local economy – creating skills
and promoting food that’s good for people,
communities and the environment,’ explains
Clare Gilbert, from the London Food Link,
the campaigning group behind the fortnight.
‘It’s a chance for people – whether they
are growers, chefs or school children – to
come together over good local food in their
own neighbourhood.’
Green therapy
Indeed, aside from the tasty treats and eats,
there is a serious message to Urban Food
Enjoying a meal at
a London Cooking
Project event
Fortnight. Not only does it give producers
a shop door for their homemade food and
drinks – big names such as The OXO Tower
Bar & Brasserie used vegetables from
Sutton Community Farm in its most popular
dishes last year, for example – it’s also about
improving the mental and physical wellbeing
of Londoners.
Passionate about passing on the
therapeutic element of food growing
is Natalie Mady, a former engineer who
swapped building design for garden design
when she set up community gardening
project Cordwainers Grow, in Mare Street in
2014. Starting off as just a hobby, in a radical
career change her spin off Hackney Herbal
scheme – which aims to get more people
growing, using and understanding the
benefits of herbs – has taken off and she’s
now working on it full time, along with co-
director Sarah Lo.
Growing herbs at different locations
across East London – from the rooftops
and balconies of Hackney houses to raised
beds in Hackney City Farm, and a grey
car park turned apiary at The Bee Garden,
Dalston – the pair make a range of teas from
handpicked herbs and blend by hand,
selling them at local cafés and restaurants,
including Tiosk on Broadway Market and
Save the Date café.
13/07/2016 13:47
 Photograph: Hackney Herbal Greenliving

Herbs to harvest this month

Elderberries We
might think of it as a tree
or shrub but botanically
the elderberry is a
herb, and the flowers
and berries have long
been used to make
drinks. A simple sugar
or honey syrup made
with elderberries gives a
wonderful boost to the
A workshop at immune system and can
Hackney City Farm be taken as a medicine to
help alleviate cold and flu
Photograph: London Food Link
Rosemary Perfect
mixed with lemon balm
in teas, rosemary oil also
contains antibacterial
and anti-fungal
properties, and makes
a good mouthwash.
Yarrow This ‘wound
herb’ takes its name from
the Greek hero Achilles
who, legend has it, would
carry bunches of yarrow
to treat fellow soldiers on

symptoms – and children the battlefield. It acts as

love it! a haemostatic agent and

Photograph: The Table Café

Lemon verbena One
of Natalie’s favourites,
this herb instantly makes
you feel relaxed. Lovely
as a tea, it can also be
used instead of lavender
in little bags to sneak
under your pillow. ‘One
Photograph: Hackney Herbal
therefore helps to
staunch blood flow ­– and
luckily has a tendency
to plant itself in grassy
areas, so it’s on-hand for
tumbles and falls.
l Hackney Herbal will
be holding An Evening

smell and the stress melts of Herbs at Hackney City

away,’ says Natalie. Farm on 16 September.
Herbal workshops
The funds from the teas go towards
their main focus – hands-on
herbal workshops – which show
Make your own herbal
communities how to make teas from
body lotion

TRY
herbs, but also cosmetics such as This herb-infused oil can be used as a base
lip balms and soaps, herbal cleaning for homemade lip balms, ointments and
products and even first aid such as creams (if mixed with melted beeswax) –
Photograph: Hackney Herbal

cough syrups and bandages. ‘A lot or is great on its own.

of people have a patch of herbs in
their garden, but few know what to
do with it, and we wanted to show
people how easy it is to use herbs,’
says Natalie. ‘They can have an
incredible impact on people’s mental
health and physical wellbeing. What’s
more, while growing veg can be a bit
intimidating for some, herbs do well
in pots, are easy to grow and many of
them, such as rosemary and mint, are
perennials so they’re very forgiving!’
For this year’s Urban Food Fortnight,
Sarah and Natalie will be creating a
very special seasonal tea blend with
tastings at local cafés and delis, and
they’ll be putting together a ‘Herbal
Map’ – a collection of stories, memories
and photographs about herbs from
the people they meet at their
workshops. ‘Like many of the Urban
Food Fortnight events, we want
You will need
• Fresh herbs, such as rosemary or lavender
• A base oil, such as sunflower, almond, coconut
(good for dry and sun-damaged skin), grapeseed
(good for oily skin types) or olive oil (good for dry
and thirsty skins)
1 Harvest your herbs in the morning on a dry day
before they lose their volatile oils (and do not harvest
to recapture a bit of the life and more than a third of the plant if you want to reuse).
knowledge our grandparents had – 2 Leave your harvest to dry in a cool, dark place,
and above all reconnect city dwellers out of direct sunlight, for 3–7 days, depending on
with nature.’ humidity levels.
3 Place 100g herbs into a glass jar and cover with
l For more on Urban Food Fortnight, 500ml oil. Leave it on a sunny windowsill for 2 weeks
go to www.urbanfoodfortnight.org; to infuse, then strain away the herbs and use within
for more on Hackney Herbal go to 6 months.
www.hackneyherbal.wordpress.com. 4 If you don’t want to wait, infuse the oil with the herbs
To support the work of London Food using heat. Combine the herbs and oil in a heatproof
Link, become a member via bowl and set over a pan of boiling water, heating
www.sustainweb.org/ gently for 1–2 hours. Never let the oil boil.
londonfoodlink/membership.

www.vegetarianliving.co.uk | 29

028-9_VL74[AliceUrban]NT2SJLH.indd 2 13/07/2016 13:47

 Catwalk with
a conscience
With London Fashion Week coming up this month,
ethical fashion has never been hotter. Kelly Rose
Bradford discovers the companies who are making
sure our clothes do not cost the earth.
When Emma Watson walked the red carpet
at the Met Gala Ball in May this year, all eyes
were on her outfit. And while the design of
Emma’s get-up was nothing short of amazing
– trousers with a skirt over and a flowing
train – there was a lot more to it than just the
The upcycled
quirky look and the designer label. The form-
Bottletop bag
fitting, bustier-topped creation boasted eco-
credentials longer than its cascading train,
having been made from recycled plastic
bottles, organic cottons and silks.
The look was created by Calvin Klein
as part of the Green Carpet Challenge, an
initiative to put sustainable fashion in the
spotlight at high-profile events. And while
eco-friendly clothes might not be anything
new (hemp harem pants, anyone?), many
brands are now taking their ethical ethos
much further than just producing wearable
collections in sustainable fabrics.
Partnerships with communities
Indeed, for many companies, the true
Bottletop workers definition of sustainable clothing is a product
based in Africa
which enhances not only the life of the end
user, but all those involved in its production
and manufacture, from garment stitchers
to entire communities. One such brand is
Bottletop, which began life in 2002 as the
Bottletop Foundation, the brainchild of
Cameron Saul and his father Roger, founder
of the luxe British fashion brand Mulberry.
Bottletop products were first rolled out as
a design collaboration with Mulberry, and
featured bags made from recycled bottle
tops and lined with Mulberry leather. These
were produced after Cameron became
inspired on a trip to Uganda where he
discovered locals making accessories from
the otherwise worthless lids.
30 |
030-2_VL74[Fashion]NT2SJ2LH.indd 30
These bags not only provided local
employment, but proceeds from their
sales went towards supporting grassroots
education projects in Africa. The success of
this collaboration eventually led to Cameron
starting the Bottletop Fashion Company
with his business partner Oliver Wayman
in 2012. The company now funds the
Bottletop Foundation, enabling it to educate
young people across the world on health
issues such as HIV/AIDS, drug abuse and
teenage pregnancy.
Their current range is described as ‘art
for the craftsman and the consumer’, and
comprises high-end bags, purses and belts,
produced by artisans in Brazil using upcycled
materials. ‘Our approach has always been a
design-led product,’ Cameron says. ‘It has
always been about creating beautiful items
that people covet and want to own and be
proud of, irrespective of the mission behind
it, and the way in which it is made, and who it
is helping.’
Not-so-frivolous fashion
There is, Cameron says, a rising tide of
consumer consciousness around the fashion
industry, and its impact on people and the
planet. ‘I’ve been really excited by customer
reaction to the boards in our store on
London’s Regent Street which tell the stories
of the lives and communities the Bottletop
Foundation touches,’ he says. ‘And it’s that
that turns a customer from loving a one-off
design to actually really falling in love with
the mission and what something stands for.’
Cameron says there is now ‘overwhelming
evidence’ to suggest that if there are two
almost identical products side by side and
one of them has ethical and environmental
13/07/2016 16:05

credentials, the consumer will choose that
product. ‘They then have a story they can
share,’ he says. ‘And if someone says to them,
wow, that’s a cool bag, they are then proud
to tell them where it actually comes from.’
Going forward, Cameron says that
education is the key to ensuring future
generations are encouraged to ‘choose
carefully’ when it comes to fashion, not only
in terms of what the product is made from
but also how and where it is produced. ‘It is
depressing that in recent years consumers
have been led to believe that it is fine to have
throwaway fashion. Research shows product
costs have actually gone up, yet high street
prices have gone down – so who is paying for
that? Generally, the garment workers.’
Putting people first
Indeed, garment workers in Cambodia
in particular are renowned for working in
unsafe and exploitative conditions – so
much so, violence erupted in some industrial
areas in 2014 when employees protested
against their appalling conditions. But
for Holi, a British luxury brand producing
women’s coats and jackets in 100 per cent
natural, biodegradable fabrics, a safe, non-
exploitative workplace is at the heart of their
Cambodian production plant.
Founded by Leah Rodrigues in 2014,
Holi Studios is the company’s training
and manufacturing centre in Siem Reap,
where local people are employed in an
environment very far removed from the
country’s notorious sweatshops. Leah says
Holi Studios has the potential to change lives,
and believes that all companies should be
working to the same ethical levels they do –
and those who do not should be named and
030-2_VL74[Fashion]NT2SJ2LH.indd 31
shamed. Her focus, she says, is on having
‘a high-end brand that just happens to be
made in a nice environment, where we know
who our staff are’.
‘I have relationships with a few sewing
charities, and we recruit directly from them,’
she says, explaining that most of the women
who go into the sewing programmes are
ex-rice farmers who have come to the city
to train. ‘We are based in a town that is
primarily focused on tourism, so we have
lots of traffic coming through but not much
industry,’ she says. ‘So if you do not speak
English, there is not a lot available to you.
The whole idea behind setting up Holi
Studios was to provide opportunity and to
fill that gap, so that people were not having
to travel down to the main factories in
Phnom Penh, which can be an eight-hour
bus journey.’
And far from just employing staff to cut
and stitch, Leah’s local workforce are the
backbone of her Cambodian operation.
‘They run the bushiness. My operations
manager is 37. I took her on when she was
35 and was told she wouldn’t be able to run
Upfront
Leah Rodrigues, Holi Studios
the place because she was too old, but she is
amazing and much better placed than I am
to be connecting with the team on a day-to-
day basis.’
And this, Leah says, is what ethical
fashion is really about – producing quality,
biodegradable products while giving
communities safe workplaces and stable
incomes – and making that judgement on
the ground, not from an HQ in an affluent
city thousands of miles away. ‘It’s all about
going out there and seeing what the local
environment and expectation is,’ she says.
‘Because sometimes it can be very far
removed from how you think somewhere
should be doing things.’
l Find out more at www.bottletop.org and
www.holi.org.uk. London Fashion Week runs
16–20 September.
Turn the page for some of our favourite
sustainable fashion companies >>
www.vegetarianliving.co.uk | 31
13/07/2016 16:05
 Upfront
Po-Zu
Stylish, sustainable and ethical
London-based footwear brand who
pledge 3% of their sales income to
charity, and are currently ranked the
UK’s number one ethical shoe brand
by The Ethical Company Organisation.
Men’s and women’s boots, sandals and
sneakers from around £125.
www.po-zu.com
Sundried
Premium ethical sportswear made
from responsibly sourced materials
with low environmental impact and
respect for people in the supply chain.
Every item has a code that can be
entered online to give a donation to
Water for Kids. Men’s and women’s
clothing from £40.
www.sundried.com
32 |
030-2_VL74[Fashion]NT2SJ2LH.indd 32
Elvis and Kresse
Quirky accessories, with the core range
made from decommissioned British fire
hoses – 50% of the sales of which are
donated to the Fire Fighters Charity.
Pictured: Weekender bag £299.99.
www.elvisandkresse.com
Get the
sustainable look
from head to toe
casings and bullets salvaged after the war
Eileen Fisher
Luxe, contemporary and sustainable
women’s fashion crafted from eco-friendly
fabrics, utilising organic linen, Bluesign
certified silks and responsibly dyed, organic
cotton. Four stores across the UK; prices
from around £42.
www.eileenfisher.com
Howies
Laid-back leisurewear with a
conscience from this Wales-based
eco-friendly company, who use organic
cottons and recycled and recyclable
fabrics across their men’s and women’s
ranges. Vest tops from £29; jeans £75.
www.howies.co.uk
Eighteen Rabbit
Fairly traded jewellery made from bomb
in Cambodia, crafted by people affected
by landmines or living with HIV. Pictured:
Bomb casing flower earrings £15.
www.eighteenrabbit.co.uk
Bourgeois Boheme
An independent London-based
footwear brand, Bourgeois Boheme
makes men’s and women’s state-of-
the-art luxury shoes completely free
from animal-derived materials. The
British-inspired styles are all artisan-
made in Portugal from the finest
eco-friendly vegan ‘leathers’,
redefining the perception of leather-
free footwear. Prices start from £130.
www.bboheme.com
13/07/2016 16:06
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VL74_033.indd 33 14/07/2016 14:16:50

 VL73_074.indd 86
VL66_086.indd 74 23/06/2016 12:53:16
27/11/2015 23:13:50
 photograph: Catherine Frawley

Portobello
mushroom
burger with
sweet slaw
and chunky
paprika chips

page 45

Everyday eats
Cook nurturing feelgood recipes, from Georgina Hayden’s
slow-roasted miso aubergine to Ruby Tandoh’s comforting autumnal stew.

035_VL74[Midweek_Intro]NTSJLH.indd 1 13/07/2016 13:33

 Comfortcooking
Food to nurture
Jon Bennett discovers how Greek-Cypriot chef Georgina Hayden turned to
cooking to heal herself and her family after experiencing personal loss.
We may be only two-thirds of the way
through 2016 but I’d bet my house that
Georgina Hayden’s book, Stirring Slowly, will
be many people’s cookery book of the year.
Her boss, Jamie Oliver, has called her debut
‘a new modern classic’; Anna Jones has
described it as ‘a truly beautiful book’; while
April Bloomfield named it ‘a masterpiece
of approachable, delicious recipes’, which
pretty much hits the nail on the head.
At a time when the glut of books
focusing on clean eating or ‘getting a
glow’ seems endless, Stirring Slowly takes
a different approach to the benefits of
cooking. Georgina doesn’t just look at the
nutritional qualities of ingredients, she writes
infectiously about the way in which cooking
can be good for the soul. It’s the sort of book
that revels in the joy of making a meal and
the pleasure that comes from transforming
ingredients into a dish and sharing it with
your loved ones.
In person, Georgie talks just like she writes:
enthusiasm and ideas tumble out of her as
she explains that her childhood was where
her love of food began. Her family are Greek-
Cypriot and she grew up living above her
grandparents’ restaurant in London’s Tufnell
Park. ‘It was brilliant. We were surrounded
by food and we got to go in and help out,
so I learned loads without even realising
it. It wasn’t until I got to uni that I realised
not everyone’s family life revolved around
food. Our culture is based on the idea that
whenever something important happens we
mark it with parties and eating together.’
A fork in the road
It was when she was studying for a degree in
fine art that she began to realise she had to
make food more than just a hobby. ‘I realised
36 |
036-40_VL74[GHaydon]NTSJLH.indd 36
most people didn’t constantly rip recipes out
of mags and keep them, and I thought I’d got
to see whether I could work in food. I got an
internship at a magazine and met someone
who was a food stylist, and I had this light-
bulb moment when I realised jobs existed
where you actually got paid to make food
look good!’
She got an internship on Sainsbury’s
magazine and that led her to work with
Jamie Oliver’s food team on a shoot. It was
a fork in the road that changed her life. ‘One
of the team had a birthday that night and
was desperately trying to find a bakery that
was open so they could buy a cake. I offered
to just make one for them. I think loads of
interns perhaps wouldn’t have known how
to bake or maybe would have kept quiet.
Whatever the reason, we really got on and
they offered me a job.’
Georgie found herself ‘being thrown in
at the deep end’. Jamie’s food team works
on everything from food styling to recipe
development, but the 34-year-old says she
loved it. ‘I’d never been to a catering college,
I didn’t have any of those flash knife skills,
but I had a good grounding in food, so I felt
okay. I just had to graft.’
She is still there after 10 ‘brilliant’ years,
but says she’d always had the ambition to
write a book of her own. ‘For me, cookbooks
have always been the best things ever; I own
more cookbooks than anything else. A few
years ago I was given the contact details for
an agent and the initial plan was that I was
going to do a book on Greek-Cypriot food.
I don’t think anyone has done that properly
and it’s something that I still want to do. Then
I fell pregnant with my son Archie and I had a
great pregnancy, but he died just before the
birth. Everything changed then.’
The healing process
In the introduction to Stirring Slowly,
Georgie writes incredibly movingly about
Archie’s death and the impact it had on
her relationship with food. She talks about
cooking as a form of therapy, using the
routine and search for new recipes as part of
a healing process to rebuild her confidence.
‘When I lost Archie I couldn’t really leave
the house; all I could do was cook some
food and not much else. It made me realise
that what’s important about food to me
is family and how cooking makes you feel
good. Everyone was writing books about
healthy food making you feel good and using
superfoods like chia seeds. That’s great,
but for me I love the actual cooking as well,
that process and losing yourself in making
something. I think the process of making a
11/07/2016 12:32
 photographY: Laura Edwards
meal can be as beneficial as eating a load
of pumpkin seeds. It can make you feel
grounded and calm.’
She put plans for the Greek-Cypriot book
to one side, but after a year Georgie’s agent
got back in touch to see if she was ready to
think about writing.
‘I could have written the Cypriot book
but at that time it felt irrelevant to me. I
told my agent how the food I was cooking
had changed and cooking had become
therapeutic and she said “let’s go for that”.
I feel it’s really important to stress that this
isn’t a book about me losing my son, but it
was about how I was cooking at the time. I
was really emotional and felt we needed to
look after our family and cooking became
part of that. I was doing a lot of mindfulness
and I felt that cooking gave me something
‘When I lost Archie I couldn’t really leave the house;
all I could do was cook some food and not much else’
036-40_VL74[GHaydon]NTSJLH.indd 37
I could lean on. I got out cookbooks and
wrote shopping lists and that routine
became something important to me. And I
think this affects everyone. I’ve seen other
friends who have been going through tough
things and the first thing you want to do is
cook them food.’
Cooking with love
The book that emerged is a love letter to
cooking and the ways in which, for example,
there can be a lot of pleasure from stirring
a risotto or watching a black dhal tick over
on a hob. ‘I think one of the things I’ve taken
from Jamie is that I’m really not faffy. I don’t
like recipes where there are endless things
to do; that’s not what I want when I get
home from work. I want recipes that feel
enjoyable. I think about the way my Granny
cooked and that idea of cooking with love.
I love giving food as presents – I’d much
rather make something than buy a gift and
that’s the spirit I wanted in the book.’
It’s not vegetarian but, as you’d expect
from someone with a Greek-Cypriot
background, it has a huge range of produce
in it. The chapter on soups alone is worth
the price of the book and her salads are
stunning. Georgie says her plan is to revisit
the Greek-Cypriot book next. She’s such
a natural communicator I presumed she’d
fancy moving into broadcasting, but she
says she thinks the days are gone when
having a cookery show was a vital next step
for food writers.
‘I just don’t think TV is that important
now. Look at the success of Anna Jones
for example, her book has been a massive
success and she’s not needed her own
programme to get that. I wouldn’t mind
doing telly but for me the thing is being able
to just write. I just want the book to succeed
and to get to do more and more of them.
That would be bliss for me.’
www.vegetarianliving.co.uk | 37
11/07/2016 12:33
 Comfortcooking
Georgina’s Recipes
Bombay omelette
I had my first masala omelette on a trip to
India and it totally converted me to eating
punchy flavours in the morning. Breakfast in
India isn’t a sweet affair – no sugary cereals
or cakes, but spicy masala omelettes, dosas
with sambal, meals that really will set you up
for the day and don’t weigh you down. This
is now a go-to dish in our house, and not
just at breakfast time – it will often get made
in the evening if we’re hungry and tired.
It’s incredibly straightforward and easily
adaptable, depending on what you have
to hand. A perfect protein-packed start to
the day.
38 |
036-40_VL74[GHaydon]NTSJLH.indd 38
Serves 2 | Prep/cook 20 mins flesh. Finely chop the coriander stalks and
leaves. Halve the chilli, deseed and finely slice.
½ red onion
2 small vine tomatoes
2 Whisk the eggs together until well
combined, then season generously and
½ bunch of coriander
whisk in the onion, tomatoes, coriander,
1 green chilli
chilli, turmeric, garam masala and cumin. Put
4 large free-range eggs
the spinach leaves into a bowl, squeeze just
½ tsp ground turmeric
enough lemon to coat, toss together, then
½ tsp garam masala
leave to one side.
½ tsp ground cumin
3 Melt half the butter in a medium non-stick
sea salt and freshly ground black pepper
frying pan over a medium heat and ladle in
50g baby spinach leaves
half the omelette mixture. Swirl the eggs
½ lemon
around for 2 minutes, pushing them to the
2 knobs of butter
middle and tilting the pan so that all the
1 Peel and finely chop the onion. Halve mixture has a chance to set. Leave it for a
the tomatoes, scoop out the seeds with a minute, then slip the omelette on to your
teaspoon and discard, then finely chop the serving plate.
4 Top with half the dressed spinach and fold
the omelette in half. Serve straight away, and
repeat with the remaining butter, omelette
mix and spinach.
n Per serving 227 cals, fat 14.9g, sat fat 5.4g,
carbs 6.7g, sugars 4.9g, protein 16.6g, salt
1.6g, fibre 2.8g
Whole roasted miso aubergine
I’ve met quite a few people who don’t love
aubergine, and I can honestly say most of
the time it’s because of the way it’s cooked.
That rubbery, dry, slightly squeaky texture is
pretty off-putting, but that’s purely because
it hasn’t been cooked for long enough.
Aubergines are a beautiful thing, and when
given the right care they are stunning.
Take this recipe, for example – I treat the
aubergines like a piece of meat, slashing
them, marinating and slow-roasting them
whole. The result is a deliciously creamy and
fragrant dish that takes little effort to make.
The other bonus is that you don’t use much
oil, as you cook the aubergines whole, so
it’s light too.
Serves 4 | Prep 20 mins | Cook 55 mins
3cm piece of ginger
4 cloves garlic
2 small green chillies
2 aubergines
sea salt and freshly ground black pepper
groundnut oil
200g vine cherry tomatoes
4 spring onions
½ bunch of coriander
1 lime
1 tbsp tamarind paste
½ tbsp honey
3 tbsp white sweet miso
1 Preheat the oven to 180C/fan 160C/gas 4.
bombay Peel the ginger and garlic, and finely slice the
omelette
chillies. Pierce the aubergines all over with
11/07/2016 12:33
 whole roasted
miso aubergine

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036-40_VL74[GHaydon]NTSJLH.indd 39 11/07/2016 12:33

 Comfortcooking
a paring knife, as if you were making
incisions into a piece of meat. Grate
the ginger into a large mortar and
pestle, and bash together with the
garlic, chillies and a good pinch of
salt until you have a thick paste.
Mix in just enough oil to make it
spoonable, then spoon the mixture
over the aubergines and massage it
into the incisions, really getting the
flavours inside.
2 Place the aubergines in a large
roasting tray, dot the cherry tomatoes
around, and pop into the oven for
40 minutes, turning a couple of times.
3 While the aubergines are cooking,
trim and finely slice the spring onions
and roughly chop the coriander,
stalks and all. Put into a bowl, squeeze
over the lime juice to coat and mix all
together. Leave to one side.
4 Mix together the tamarind, honey
and miso and add enough water
to make a thick glaze. Remove the
roasting tray from the oven after
40 minutes, turn the oven up to
200C/fan 180C/gas 6, and drizzle
the miso glaze over the aubergines.
Pop back into the oven for a further
15 minutes, to caramelise, then
remove and leave to cool a little.
5 Working carefully, remove the stalks
from the aubergines and discard
them, then roughly chop the flesh in
the tray into coarse chunks. Stir in the
dressed spring onions and coriander
and serve right away.
n Per serving 130 cals, fat 7.2g, sat fat
1.3g, carbs 11.1g, sugars 7.1g, protein
4.5g, salt 2.3g, fibre 5.2g
British summertime stack
I thought of a million names for this
cake and none of them do it justice.
If I could bottle up England in the
summertime and bake it? This would
be it. Think jugs of Pimm’s in the
sunshine, deckchairs, Wimbledon and
bowls of Eton mess, all rolled into one.
A sunny, crowd-pleasing number.
Serves 12 | Prep 45 mins
Cook 1 hr 35 mins
150g butter, plus extra for greasing
490g caster sugar
5 large free-range eggs
1 orange
1 lemon
150g self-raising flour
½ tsp baking powder
2–3 tbsp milk
40 |
036-40_VL74[GHaydon]NTSJLH.indd 40
700g strawberries
125ml Pimm’s, plus extra for brushing
200ml double cream
1 vanilla pod
200g fat-free Greek yogurt
icing sugar, to serve
fresh mint leaves or flowers, for
decorating (optional)
1 Preheat the oven to 180C/fan 160C/
gas 4. Grease two 20cm round cake
tins and line with greaseproof paper.
2 Cream the butter and 150g of sugar
in a free-standing mixer until pale.
Separate the eggs, and add the yolks
to the mixer (keeping the whites to
one side for later). Finely grate in the
zest of the orange and lemon and
beat. Fold in the flour and baking
powder, followed by enough milk to british
summertime
give you a smooth, creamy batter. stack
Evenly divide the batter between
the tins and spread out. Don’t worry
if it doesn’t look enough – it will be,
I promise.
3 Pop the tins into the oven and bake
the cakes for 25 minutes, until golden
and cooked through. Leave to cool in
the tins for 5 minutes, then transfer to
a rack and leave to cool completely.
4 Reduce the oven temperature
to 150C/fan 130C/gas 2. In a clean
bowl, whisk the egg whites until soft
peaks form, then slowly pour in 250g leave to bubble away for 8–10 minutes
of caster sugar. Keep whisking for until you have a sticky strawberry
around 6 minutes, until the whites are Pimm’s compote. Leave to cool.
glossy and stiff. Hull, quarter and slice the remaining
5 Cut 2 pieces of greaseproof paper, 200g strawberries.
big enough to line 2 baking sheets, 8 When you are ready to layer your
and draw around the cake tins with cakes, whisk the cream until soft
a pen. Turn the sheets over and lay peaks form, scrape in the vanilla
them on the baking sheets, sticking seeds and fold in the yogurt. Place
them down in the corners with a one of the sponges on a board or
little meringue. Divide the meringue cake stand and brush with a spoonful
between the 2 circles (you should be of Pimm’s. Drizzle over half the
able to see the outline faintly through strawberry compote and top with
the paper) and spread it out so it is the un-peaked meringue. Spoon over
just within the circles – the meringue most of the vanilla cream and most of
will spread a little as it cooks. the sliced strawberries. Top with the
6 Smooth the top of one of the second sponge, brush with another
meringue discs and peak the other spoonful of Pimm’s and most of the
with the back of a spoon to give you remaining compote, and add the final
a pointy texture – this will be the top. peaked meringue layer. Top with a
Bake for around 70 minutes, until few dollops of the cream mixture, a
cooked through but not too dry. drizzle of strawberry compote and the
Leave to cool on the baking sheets. remaining sliced strawberries. Sieve
7 While the meringues are cooling, over a little icing sugar and decorate
make the fruit filling. Hull and chop with mint leaves and edible flowers, if
Recipes adapted
500g of the strawberries and place in you like. from Stirring Slowly
a small pan with the Pimm’s and the n Per serving 469 cals, fat 22.7g, sat by Georgina Hayden
(Square Peg, £20).
remaining 90g of sugar. Bring to the fat 13.3g, carbs 59.4g, sugars 49.9g, Photography by
boil, then reduce the heat a little and protein 5.8g, salt 0.5g, fibre 2.9g Laura Edwards.
11/07/2016 12:33
 FREEDOM CONFECTIONERY Page_VEGGIE 08/07/2016 14:29 Page 94

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VL74_041.indd 41 15/07/2016 09:41:45

 How to make…
Vegetarian marshmallows
These soft cushions of sweetness are a
minefield for vegetarians and vegans, as
most recipes use gelatin. While it’s possible
to find veggie-friendly marshmallow brands,
it’s also easy and fun to make your own. A
little parcel of handmade marshmallows
makes a great gift too!
Professional ‘marshmallowist’ Oonagh
Simms shares her expertise in making the
freshest, fluffiest marshmallows. ‘Making
vegetarian marshmallows is notoriously
tricky. This is the only recipe I find to be
successful with an easily acquired substitute
for gelatin. Before you start, make sure that
your stand mixer bowl is clean and dry and
has no greasy residue – cleaning it with a
small dab of white wine vinegar on kitchen
paper works perfectly.’

Vegetarian
marshmallows
Makes 36 x 3cm squares

photographY: Helen Cathcart

250g icing sugar, mixed with 250g cornflour,
for dusting
2 tbsp agar powder
200ml water
200g granulated sugar
100g glucose syrup
3 free-range egg whites
1 tbsp guar gum
¼ tbsp cream of tartar
2 tbsp vanilla bean paste
Cook the agar Leave to set
Put the dissolved agar mixture on the heat, Pour into the tin and smooth with a damp
Prepare a baking tin and dissolve bring to the boil and cook for 1 minute, palette knife. Leave to set overnight at
the agar stirring constantly. room temperature.
Line a 20cm square baking tin with cling
film and dust in a small portion of the 50/50 Whisk the ingredients together Slice and leave to dry
sugar/cornflour mix. Dissolve the agar Combine the egg whites, guar gum, cream of Dust a work surface by sifting over a thick
powder in 120ml of water in a small saucepan tartar and vanilla and whip until stiff, usually layer of the dusting mix. Tip the marshmallow
and leave to one side. about 4 minutes. Gently pour the sugar syrup slab out of the tin, using the cling film to give
in, keeping your mixture on a medium speed. you some lift. Dip a sharp knife in hot water
Make the sugar syrup Increase the speed, and continue to whip for to heat it, trim the edge of the slab neatly,
Mix together the sugar, glucose and 80ml of 2 minutes. Add in the cooked agar mix and then cut into squares. Roll in the dusting
water in a pan and bring to the boil to make beat for a further 12–15 minutes at full speed. mix, then leave to dry for 24 hours before
your sugar syrup. Cook the mixture until it The marshmallow mixture should be stiff and eating. Store in an airtight container at room
reaches 120C on a sugar thermometer. produce firm ribbons. temperature for up to 5 days.

42 |

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How to make a fruit purée
Makes 500ml purée
500g soft fruit
50g icing sugar
1 tbsp freshly squeezed lemon juice
l Put the fruit in a blender, or use a hand-
held blender, and whizz until puréed. Add
the sugar and lemon juice and blend to
combine. Push through a sieve if you don’t
want the seeds. Leave to cool. The purée
042-3_VL74[tutMarshmallow]NTSJLH.indd 43
‘Raspberry and
Champagne is my
best-selling flavour
because, deep
down, we all love a
bit of posh!’
Oonagh Simms
can be covered and stored in the fridge for
1 week, or frozen for up to 3 months.
Cook’s tip This method works well for soft
fruits such as strawberries, raspberries,
mango, melon and banana. If you want to
purée hard or stone fruit, such as apples,
pears, peaches, plums and apricots, first
peel and core/deseed, then simmer with
10% icing sugar to fruit and a little water
until soft. Cool, then whizz in the blender.
Kitchentutorial
Have fun with flavours
Once you’ve mastered the basic
marshmallow recipe, try adding some
delicious flavours using fruit purées.
Simply replace the water in the
marshmallow recipe with the same
volume of purée and omit the vanilla
bean paste.
Raspberry & Champagne
You will need 200ml raspberry
purée. Just before the marshmallows
are ready to be poured out, add
30ml rosé Champagne and continue
to whip. The Champagne will
loosen the mixture, but whisk on
high speed for 5 minutes until it
comes back up.
Mango & sweet orange
Replace the water used in the
marshmallow recipe with 150ml
mango purée mixed with 50ml
freshly squeezed orange juice.
Raspberry, rose & pistachio
Make up the marshmallow recipe
using 200ml raspberry purée. Just
before the end of whipping, pour
in 1 teaspoon of good quality rose
water and continue to whip on a
high speed. Once the marshmallow
has set and been cut into squares,
roll them in finely ground pistachio
nuts to coat.
Recipes adapted from
The Marshmallowist by
Oonagh Simms (Square
Peg, £15). Photography
by Helen Cathcart.
About Oonagh
A Paris-trained pâtissière and
chocolatier, Oonagh started selling
marshmallows as The Marshmallowist
on a street-food stall on London’s iconic
Portobello Road. Now she has a bakery
of her own, and sells her wares through
the very best food shops, including
Harvey Nichols and Selfridges.
www.vegetarianliving.co.uk | 43
11/07/2016 12:41
 Roasted butternut
squash and fig with
quinoa and goat’s cheese
photographY: Catherine Frawley

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 Seasonalmeals

Harvest suppers
Catherine Frawley Portobello mushroom
burger with sweet slaw
serves up simply and chunky paprika chips

prepared dishes
using the best of high
summer and early
autumn ingredients.

Roasted butternut squash

and fig with quinoa and
goat’s cheese
Serves 4 | Prep 10 mins
Cook 40 mins

500g butternut squash, cut into

2.5cm cubes
3 tbsp olive oil
4 fresh figs, cut in half
200g quinoa
450ml vegetable stock
1 tbsp lemon juice
100g vegetarian goat’s cheese,
rind removed
handful of torn basil
sea salt and ground black pepper

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

gas 6. Place the butternut squash
on a baking tray, drizzle with
1½ tablespoons of the olive oil and
season with salt and pepper. Roast for
30 minutes, turning every 10 minutes
or so.
2 Remove the squash from the oven
and add the figs, cut-side up, drizzle
with a little oil and season. Return to
the oven for another 10 minutes, or
until the butternut squash is soft
and brown and the figs are starting
to caramelise.
3 Meanwhile, cook the quinoa
according to the packet instructions,
using the vegetable stock instead of
water. Drain and set aside.
4 To assemble, put the quinoa in a
large bowl and add the remaining
olive oil, the lemon juice and a little
salt and pepper. Toss until the quinoa
is coated, then add the goat’s cheese,
squash and basil. Mix well, transfer to
serving plates and top with the figs.
n Per serving 374 cals, fat 18.1g, sat fat
6g, carbs 40.8g, sugars 12.8g, protein
14.7g, salt 3.1g, fibre 6.9g
Portobello mushroom
burger with sweet slaw
and chunky paprika
chips
Makes 6 burgers | Prep 30 mins
Cook 50 mins
For the burgers:
400g can red kidney beans, drained
4 large portobello mushrooms, gills
removed, chopped into small pieces
60g broccoli, chopped into small
pieces
½ red onion, finely chopped
1 clove garlic, crushed
1 tbsp Dijon mustard
3 large free-range eggs, beaten
50g vegetarian Parmesan-style
cheese, grated
100g gluten-free breadcrumbs
vegetable oil, for frying
sea salt and ground black pepper
brioche buns and fresh rocket, to serve
For the slaw:
150g red cabbage, thinly sliced
1 red apple, coarsely grated, plus a
little lemon juice to stop it browning
½ red onion, finely chopped
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
1 tbsp mayonnaise
½ tsp English mustard
For the chunky chips:
2-3 large Desiree potatoes, skin on,
cut into chunky chips
2 tbsp olive oil
1 tsp paprika (not smoked)
sea salt and ground black pepper
1 Preheat the oven to 200C/fan 180C/
gas 6. Prepare the potatoes for the
chips and place in a bowl. Toss with the
oil, paprika and seasoning until evenly
coated. Place on a non-stick baking
tray and cook for 40 minutes or until
golden brown, turning occasionally.

www.vegetarianliving.co.uk | 45

044-9_VL74[CF_Harvest]NTSJLH.indd 45 11/07/2016 13:00

 2 Meanwhile, prepare the slaw. Add
the cabbage, apple and onion to a
bowl. Mix together the oil, vinegar,
honey, mayonnaise and mustard in
a jam jar, shake well, then add to the
bowl. Mix thoroughly and set aside.
3 Add the kidney beans to a bowl,
roughly mash with a fork, then add
the mushrooms, broccoli, onion, garlic
and mustard and mix together. Add
the eggs, Parmesan-style cheese
and breadcrumbs, and bring the
ingredients together until you have a
thoroughly even mixture.
4 Roughly split the mixture into
6 burgers and start forming your
patties, gently shaping and pressing
the mixture together to create the
burger shape. Once they are formed,
heat the oil in large pan. As the patties
are quite thick you need to cook
them slowly, so keep the heat low to
medium. Cook for 3–4 minutes on
each side, or until golden and a crust
has formed on both sides.
5 Assemble the burgers in a brioche
bun with a handful of rocket and slaw,
serving the chips on the side.
n Per burger 577 cals, fat 26.5g, sat fat
4.7g, carbs 65.6g, sugars 9.3g, protein
20g, salt 2.7g, fibre 9.7g

freezeme
You can freeze the cooked burgers,
separating each one using baking
parchment or cling film.

Creamy Louisiana
corn stew
Serves 4 | Prep 10 mins
Cook 35 mins

200g mixed long grain and wild rice

4 corn on the cob
1 tsp butter
1 shallot, finely chopped
1 clove garlic, crushed
1 orange, 1 green and 1 red pepper,
deseeded and diced
Creamy Louisiana corn stew
1 green chilli, deseeded and chopped
60ml vegetable stock
3 In a large pan, melt the butter, until the corn is cooked but still has
2 large tomatoes, chopped
add the shallot and fry gently for some crunch. Serve the stew over
3 tbsp sour cream
5 minutes. Add the garlic, pepper the rice and garnish with a handful of
sea salt and black pepper
and chilli and continue to fry for fresh basil.
fresh basil, to serve
10 minutes, stirring every so often. n Per serving 365 cals, fat 9.2g, sat fat
1 Cook the rice according to the 4 Add the stock and tomatoes. Cover 4g, carbs 59.1g, sugars 10.4g, protein
packet instructions. with a lid and simmer for 5 minutes, 12.7g, salt 1.3g, fibre 12.7g
2 Wash the sweetcorn, pat dry and ensuring it doesn’t dry out (add a little
with a sharp knife slice the kernels more water if necessary). Choose a dairy-free butter for frying the
from the cob. Place in a bowl and 5 Stir in the corn and the sour cream, shallots, and track down a tub of Tofutti’s
set aside. then simmer for about 10 minutes or Sour Supreme.

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044-9_VL74[CF_Harvest]NTSJLH.indd 46 11/07/2016 13:01

 Seasonalmeals

Fennel, feta and

tomato tarts
Serves 4 | Prep 15 mins
Cook 20 mins

1 pack ready-rolled puff pastry

2 tbsp milk
vegetable oil, for frying
1 large fennel bulb, thinly sliced
15–20 cherry tomatoes, cut in half
75g vegetarian feta cheese, crumbled
sea salt and black pepper
mixed green salad, to serve

For the dressing:

1½ tbsp tahini
Fennel, feta and
tomato tarts 4 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp maple syrup
½ fresh chilli, deseeded and chopped
zest of ½ lime

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

gas 6.
2 Roll out the pastry and cut into 4
squares using a sharp knife. Score a
1cm border around each square, brush
the borders with the milk and transfer
to a non-stick baking tray. Bake for
about 10 minutes, until lightly golden
and puffed.
3 Heat a little oil in a large pan and
add the fennel. Fry for a few minutes
on each side, season and set aside. Do
the same with the tomatoes, cut-side
down in the pan for a minute or two,
then set aside.
4 Remove the pastry squares from
the oven. With the back of a spoon,
press down the middle of the
squares, leaving the border raised.
Fill the squares with the fennel
slices, followed by the tomatoes and
crumbled feta. Return to the oven for
another 10 minutes or until the feta is
starting to brown.
5 Meanwhile, make the dressing
by adding all the ingredients into a
jam jar and shaking until combined.
Serve the tarts with a green salad and
the dressing.
n Per serving 903 cals, fat 68.9g, sat
fat 25.6g, carbs 56.4g, sugars 7.6g,
protein 15.1g, salt 2.8g, fibre 8g

Jus-Rol puff pastry is suitable for vegans,

ensuring you avoid the ‘All Butter’
version. Brush the pastry with soya milk and
choose a vegan cheese – although different in
consistency from feta, melting varieties should
work best here.

www.vegetarianliving.co.uk | 47

044-9_VL74[CF_Harvest]NTSJLH.indd 47 11/07/2016 13:01

 Seasonalmeals

Roasted chickpeas on sweet

potato with kale and Cheddar
Serves 2 | Prep 15 mins | Cook 50 mins

400g can chickpeas, drained

olive oil, for roasting
1 tsp paprika
2 large sweet potatoes, cut in half
lengthways
75g kale, thick stalks removed
1 tbsp lemon juice and 1 tbsp olive oil,
mixed together
100g grated vegetarian Cheddar
sea salt and black pepper

For the dressing:

½ bulb garlic
3 tbsp olive oil
juice of 1 lemon
1 tbsp maple syrup
sea salt and black pepper

1 Drain the chickpeas thoroughly and pat

dry with kitchen towel. Place in a bowl and
add 1 teaspoon of olive oil, the paprika and
seasoning. Toss to coat and transfer to a
non-stick baking tray, ensuring the chickpeas
are evenly spaced. Place in the oven, turn the
temperature to 220C/fan 200C/gas 7 (do
not preheat) and leave to bake for 40 minutes,
giving them a shake every so often.
2 Brush the sweet potatoes all over with
olive oil and place cut-side down on baking Roasted chickpeas on
sweet potato with kale
parchment, together with the garlic bulb and Cheddar

for the dressing. Place in the oven once it’s

reach the required temperature and cook for
40 minutes.
3 Meanwhile, rub the kale with the lemon and
olive oil mixture to soften the leaves. Set aside.
4 Once the garlic is roasted, remove the
cloves and mash with a fork. Add the rest of
the dressing ingredients and stir thoroughly.
5 Remove the chickpeas and sweet potatoes
from the oven. Turn the potatoes the right
way up, prick the flesh with a fork, sprinkle
with the Cheddar and chickpeas, and return
to the oven for 10 minutes or until the
cheese has melted. Serve with the kale and
garlic dressing.
Cook’s tip Roasted chickpeas also make a
great snack alternative to crisps and nuts.
n Per serving 822 cals, fat 49.8g, sat fat 15.5g,
carbs 70.1g, sugars 21.5g, protein 25.5g, salt
2.2g, fibre 15.3g
Substitute the Cheddar with Veganic’s
grated Pizza Cheese, or any melting
vegan cheese block that can be grated.
Artichoke spaghetti with 2 Cook the spaghetti according to the packet
lemon and chilli dressing instructions. Drain, reserving a little cooking
water, and set aside.
Serves 4 | Prep 20 mins | Cook 25 mins 3 Meanwhile, in a large frying pan, heat a
little vegetable oil and fry the artichokes for
4 large artichokes, washed, cut into 10, stem
a few minutes each side (depending on your
and outer leaves removed
pan size you may have to do this in batches).
juice of ½ lemon
Once all the artichoke is cooked, add the
300g spaghetti
garlic, chilli, lemon juice, salt and pepper.
vegetable oil, for frying
Add a couple of tablespoons of the reserved
2 cloves garlic, crushed
spaghetti cooking water to loosen. Mix well.
1 small red chilli, deseeded and finely
4 In a large serving bowl, add the drained
chopped
spaghetti, drizzle with a little olive oil, season,
juice of 1 lemon
toss to coat, then add the artichoke and
olive oil
juices. Mix well and serve immediately with
sea salt and ground black pepper
grated Parmesan-style cheese.
grated vegetarian Parmesan-style cheese,
n Per serving 440 cals, fat 16.9g, sat fat 4.3g,
to serve
carbs 57.2g, sugars 3.1g, protein 17.2g, salt
1 Prepare the artichoke and toss in the juice 1.3g, fibre 3.8g
of ½ lemon to stop it discolouring. Bring a
large pan of water to the boil and blanch the
Try Engevita Nutritional Yeast Flakes, or vegan
prepared artichokes for 2 minutes. Drain and Parmesan-style alternatives from brands such as
set aside. Vegamigo, Jeezano, Violife and VBites.

48 |

044-9_VL74[CF_Harvest]NTSJLH.indd 48 11/07/2016 13:04

 Artichoke
spaghetti with
lemon and chilli
dressing

044-9_VL74[CF_Harvest]NTSJLH.indd 49 11/07/2016 13:04

 From the Baked peach salsa
and halloumi

wholefood
Served with a bowl of lemony greens, this
is a tasty and substantial meal. The baked
peach salsa by itself would be delicious
served with greens and goat’s cheese.

Serves 4 | Prep 15 mins | Cook 30 mins

pantry
2 small–medium jalapeño chillies
4 peaches, stones removed and cut
into wedges
250g mixed ripe tomatoes, quartered or left
whole if small cherry tomatoes
2–3 small red onions (about 80g each),
peeled and cut into thick slices
1 tbsp extra-virgin olive oil
sea salt
Jude Blereau, Australia’s wholefood cooking expert for 1–2 tsp raspberry vincotto vinegar
over 20 years, reveals how with a little preparation you 200g vegetarian halloumi cheese, cut into
thick slices
can still put nourishing and delicious dishes on the table butter, ghee or extra-virgin olive oil, for frying
– even on your busiest days. small handful of basil leaves

1 To make the salsa, place the jalapeño

chillies on a wire rack over a gas flame
photographY: Cath Muscat

and cook, turning frequently until lightly

blackened and blistered – be a little careful
as chillies have only a thin layer of flesh and
you don’t want to overdo it. You can also
do this on the barbecue. Place the chillies
in a small bowl, cover and stand until cool.
Remove and discard the skins (they should
slip off easily) and the seeds, then cut the
flesh into thin strips.
2 Preheat the oven to 200C/fan 180C/gas 6.
Place the peaches and the tomatoes on a
baking tray along with the onions. Drizzle
with the olive oil and sprinkle with salt. Bake
for 20 minutes, or until the onion is lightly
caramelised and cooked. There may be a
touch of caramelisation on the peaches also,
and some juice will have run.
3 Remove from the oven and allow to cool
enough to handle. Peel off and discard the
skins of any larger tomatoes, then give them
a little squeeze to release some of their
juices. Add the sliced jalapeño chillies to the
tray. Drizzle with the vinegar, then transfer
to a bowl.
4 For the halloumi, brush a char-grill pan
(or frying pan) with a little butter. Cook
the halloumi slices over medium heat for
1–2 minutes on each side, or until golden and
well marked. Remove and drain on paper
towel. Serve the halloumi with the peach
salsa warm or at room temperature, and
scatter with the basil leaves.
n Per serving 296 cals, fat 20.3g, sat fat 9.5g,

Baked peach salsa carbs 14.4g, sugars 13.6g, protein 14.2g, salt
and halloumi
2.5g, fibre 3.9g

50 |

050-3_VL74[GroudUp]NTSJLH.indd 50 11/07/2016 13:16


Spelt berry,
ratatouille and
borlotti bean
salad
Spelt berry, ratatouille
and borlotti bean salad
Spelt berries are a good match for borlotti
beans. They have history together that goes
back hundreds of years, having grown up in
the same area. This is a hearty and robust
salad that is even more sublime when fresh
borlotti beans are available.
Serves 6
Prep 10 mins + soaking and marinating
Cook 55 mins + pre-cooking the beans
95–100g dried borlotti beans
pinch of bicarbonate of soda or 2cm piece of
kombu or wakame sea vegetable
1 quantity rosemary, preserved lemon and
tomato dressing (see recipe, right)
2 tbsp very coarsely chopped rosemary
leaves
extra-virgin olive oil or rosemary-infused
olive oil (see recipe, right), for frying
1 red pepper, deseeded and cut into 1cm dice
1 courgette (about 200g), cut into 1cm dice
sea salt
1 aubergine, cut into 1.5cm dice
freshly ground black pepper
handful of basil leaves, roughly torn
050-3_VL74[GroudUp]NTSJLH.indd 51
large handful of flat-leaf parsley leaves, well
rinsed and roughly chopped
1 quantity cooked spelt berries, drained
1 Soak the borlotti beans in water with the
bicarbonate of soda or kombu or wakame sea
vegetable for between 12–24 hours. Drain and
rinse thoroughly, reserving the sea vegetable
if used, then place in a saucepan, cover well
with fresh water and add the sea vegetable
again. Bring to the boil and simmer for at least
1½ hours, although some beans can take up
to 5 hours to cook depending on the variety
– they should have a soft and creamy centre
when pressed gently. Don’t add salt to the
cooking water as this will toughen them.
2 Combine the cooked borlotti beans,
dressing and rosemary in a bowl. Stand for at
least 1 hour.
3 Meanwhile, pour enough olive oil into
a 24cm frying pan to just cover the base
(about ¾ tablespoon should be plenty). Place
the pan over medium heat and when hot,
add the pepper and cook, stirring regularly,
for 10–15 minutes, until soft but not brown.
Using a slotted spoon, remove the pepper
from the pan and set aside, leaving the
flavoured oil in the pan.
Workingweek
Rosemary, preserved lemon
and tomato dressing
Makes about 185ml
60ml rosemary infused olive oil
(see recipe, below)
1–2 tsp finely chopped preserved lemon,
pith removed
1 tsp lemon juice
1 tsp wholegrain mustard
½ tsp honey (optional)
1 clove garlic, crushed
pinch of sea salt
14 medium basil leaves, thinly sliced
(optional)
2–3 ripe tomatoes
Place all the ingredients, except the
tomatoes, in a small clean glass jar. Take
care to use just the preserved lemon skin,
discarding the pith and centre fruit. Cut
the tomatoes in half crossways, then rub
them, cut-side down, through a sieve
placed over a bowl to catch the juices,
flattening the tomatoes as you go. You
will need 80ml juice. Add the juice to the
jar, seal and shake to combine well. Taste
and adjust as needed; I like this to be
quite sharp with a noticeable preserved
lemon tone. This will keep in the fridge
for up to 2 weeks.
Replace the optional honey with vincotto
or rapadura sugar, to sweeten.
Rosemary-infused olive oil
Makes 60ml
60ml extra-virgin olive oil
6 small rosemary sprigs
(about 2cm length)
Place the oil and rosemary in a small
saucepan over low heat – you are simply
warming the oil, so in no way should it
ripple or smoke. You will need enough
heat to hear a bit of a sizzle. Use a
wooden spoon to press the rosemary
down into the oil, from time to time, and
cook on a very gentle heat for 5 minutes.
Remove from the heat and stand to
infuse for 30 minutes. Drain the oil into a
bowl and discard the rosemary. Store in
a clean glass jar or bottle in a cool, dark
place for up to 4 weeks. You may want to
add a small sprig of fresh rosemary to the
jar or bottle.
www.vegetarianliving.co.uk | 51
11/07/2016 13:17
 Sweet potato,
wakame and
sesame patties

050-3_VL74[GroudUp]NTSJLH.indd 52 11/07/2016 13:17


4 If needed, add another 1 teaspoon
of olive oil. Add the courgette and a
pinch of salt and cook over medium
heat for 10 minutes, or until just tender
and the juices have evaporated. Using
a slotted spoon, remove the courgette
from the pan, leaving as much oil
behind as possible, and add them to
the pepper.
5 Return the pan to medium heat.
Toss the aubergine with 1 tablespoon
of olive oil and add to the pan. Cook
the aubergine for 25–30 minutes,
turning every now and then and
more frequently towards the end of
cooking, until golden all over. Remove
and add to the pepper and courgette.
6 Season the vegetables to taste with
freshly ground black pepper. Set aside
to cool, then toss through the basil
and parsley. To put the salad together,
place the cooked spelt berries,
vegetables, beans and dressing in a
bowl and gently toss together.
COOK’S TIP If you have time, marinate
the borlotti beans in the dressing and
rosemary overnight. The flavour will
be better for it. Cooked cavolo nero
adds lovely colour to this dish, and
olives can be added as desired, but
go carefully as they have the ability
to overpower the delicious flavours
already there.
n Per serving 270 cals, fat 16.3g, sat fat
2.4g, carbs 23.7g, sugars 4.1g, protein
7.5g, salt 1.5g, fibre 6.7g
Sweet potato, wakame
and sesame patties
Don’t be tempted to fry these in
coconut oil because this can make the
patties far too sweet. Serve these in
a burger bun or as they are with the
sweet sultana and chilli sauce.
Makes 14 | Prep 30 mins | Cook 1 hr
6g wakame
500g sweet potato
1½ tbsp extra-virgin olive oil, plus
extra for frying
1¼ tsp roasted sesame oil
225g sesame seeds, lightly toasted
1 brown onion, finely chopped
1 clove garlic, finely chopped
freshly ground black pepper
2 small free-range eggs, lightly beaten
2 tsp tamari
large handful of coriander leaves,
roughly chopped
050-3_VL74[GroudUp]NTSJLH.indd 53
1 Preheat the oven to 170C/fan 150C/
gas 3. Place the wakame on a baking
tray and toast in the oven for 10 minutes,
or until crisp and completely dried out.
Take care not to burn the wakame; it
may take less time. Remove from the
oven and increase the temperature to
200C/fan 180C/gas 6.
2 Peel the sweet potato and cut
lengthways into pieces about 2–3cm
thick, then place on a baking tray.
Combine 3 teaspoons of the olive oil
and ¼ teaspoon of the sesame oil,
then rub the oils all over the sweet
potato to coat well. Bake for
30–40 minutes, or until just lightly
coloured and soft to the touch. Be
careful not to overcook and dry out
the sweet potato. Remove from the
oven and set aside to cool a little.
3 Meanwhile, prepare the wakame
sesame seeds. Pound the wakame
using a mortar and pestle, discarding
any stems, until roughly ground. Add
the toasted sesame seeds and gently
grind until the seeds begin to smell
fragrant and glisten – you will hear
a popping sound as they begin to
break a little. Do not grind to a meal or
paste. Set aside.
4 Place the remaining sesame oil
and olive oil, the onion and garlic
in a medium-sized saucepan and
cook over low–medium heat, stirring
frequently, for 5 minutes or until the
onion is translucent and beginning to
caramelise. Add a little pepper, then
transfer to a mixing bowl.
5 Roughly break up the sweet
potato and add to the onions with
the wakame sesame seeds. Stir until
roughly combined and use a butter
knife to cut the sesame seeds and
onion into the sweet potato – you
want to keep the sweet potato in
chunks. Add the beaten eggs, tamari
and chopped coriander, and stir
gently until just combined.
6 Shape the mixture into 14 patties
about 6cm in diameter and no more
than 2cm thick. Place on a tray and
stand for 30 minutes to allow the
patties to firm up a little. When the
weather is warm, put them in the
fridge instead.
7 Pour enough oil into a medium-sized
frying pan to coat the base by 5mm
and place over medium heat. When
the oil is hot but not at all smoking,
use a metal spatula to lift the patties
into the oil; they will gently sizzle as
they hit the oil. Fry for about 6 minutes,
Workingweek
Sweet sultana
and chilli sauce
Made with rapadura sugar and
sultanas to sweeten the sauce,
this is deeply flavoured and goes
with just about everything. To add
a smoky dimension to this, add
a little chipotle chilli or smoked
paprika to taste.
Makes 500ml
125g red chillies (I like a mixture of
long red and jalapeño), seeds and
stems discarded
4 cloves garlic
25g fresh ginger, peeled and
coarsely chopped
170g sultanas
250ml apple cider vinegar
440g rapadura sugar or raw sugar
1 tsp sea salt
½ tsp ground turmeric
Place all the ingredients in a
food processor or blender with
250ml water and process until
the sultanas and chilli are very,
very finely chopped. Transfer to
a medium-sized saucepan and
simmer over low heat, stirring
occasionally for 1–1½ hours, until
thick and the consistency of soft
jam. Keep in mind that the sauce
will thicken and ‘sticky up’ a bit as
it cools. Transfer to a clean glass
jar and store in the fridge for up
to 6 months.
until golden, before turning to cook
the other side. If the heat is too high
they will brown too quickly before
they have a good chance to set. Parts
of the sweet potato may brown –
these highly caramelised sweet potato
bits are one of my favourite things
about these patties. Drain on paper
towel and serve.
n Per patty 166 cals, fat 12.7g, sat fat
2.3g, carbs 8.4g, sugars 2.8g, protein
4.6g, salt 0.2g, fibre 3.2g
Recipes adapted from
Wholefood from the
Ground Up by Jude
Blereau (Murdoch Books,
£16.99). Photography by
Cath Muscat.
www.vegetarianliving.co.uk | 53
11/07/2016 13:17
 Follow
your
cravings
Great British Bake Off star Ruby Tandoh celebrates the joy of
cooking and eating with her second cookbook, Flavour: Eat
What You Love, which focuses on following your appetite and
indulging in what you fancy. Here she chooses autumnal-style
dishes and ingredients to reflect the changing seasons.
Smoky butternut squash stew
with chickpea dumplings
It’s totally meat-free, but this hearty stew –
laden with vegetables, smoky rich and topped
with sticky chickpea dumplings – couldn’t feel
further from a vegetarian compromise. The
earthiness of the cumin-laced dumplings sits
perfectly alongside the autumnal flavours in
the stew, but if you want a more traditional
topping, just lose the mashed chickpeas in
the dumpling mix, add a dash more flour and
adjust the water accordingly.
Serves 6 | Prep 10 mins | Cook 1 hr 10 mins
4 tbsp olive oil
1 large onion, halved and thinly sliced
4 cloves garlic, thinly sliced
3 tbsp harissa paste
2 tsp smoked paprika
1 tsp ground cumin
½ tsp ground cinnamon
5 medium carrots, thickly sliced
1 butternut squash (about 1–1.2kg), peeled
and cut into 2–3cm chunks
2 x 400g cans chopped tomatoes
2 x 400g cans chickpeas, drained
600–750ml vegetable stock
salt and black pepper, to taste
For the dumplings:
400g can chickpeas, drained
150g plain flour
75g vegetable suet
2½ tsp baking powder
1 tsp ground cumin
1 tsp smoked paprika
good pinch of salt
small handful of parsley leaves, finely
chopped
90–100ml cold water
54 |
054-5_VL74[RubyT]NTSJLH.indd 1
1 Heat the oil in a large pan over a low
heat, then add the onion and fry gently for
10 minutes, until softened and translucent.
2 Add the garlic, harissa and spices and cook
for 2 minutes before throwing in the carrots
and butternut squash. Put a lid on the pan,
make sure the heat’s reasonably low and let
the vegetables sweat, stirring occasionally,
for 20 minutes.
3 Once the vegetables have begun to steam,
tip in the chopped tomatoes, chickpeas and
enough vegetable stock to comfortably
cover the veg, bring to a simmer then cook
with the lid off for 20 minutes to reduce the
sauce a little.
4 While the stew cooks, prepare the dumpling
mix. In a large bowl, mash the chickpeas
with a fork until no whole ones are left. Toss
through the flour, suet, baking powder,
ground cumin, paprika, salt and parsley. Add
enough cold water to work the ingredients
together to a firm, slightly sticky dough.
5 Once the stew has had a chance to reduce,
season it. Divide
the dumpling dough Smoky butternut
squash stew with
into 10–12 balls and sit them on top of the chickpea dumplings
simmering stew. Put the lid on the pan and
cook for 20 minutes, until the dumplings are well as sweetness. It makes a huge difference
spongy, the vegetables tender and the sauce to the taste of the cake. I can’t imagine
rich and smooth. anything being better suited to this than
n Per serving 520 cals, fat 24.6g, sat fat 8g, the unique punchiness of pine nuts, but you
carbs 64.5g, sugars 18g, protein 17.1g, salt could swap in sunflower seeds or chopped
4.4g, fibre 17.9g almonds if you’re after a cheaper alternative.
Serves 10 | Prep 25 mins | Cook 50 mins
Honeyed plum and 5–6 ripe plums (roughly 400g)
pine nut cake 125g butter, softened
A dark, fragrant cake, sweet with honey 175g runny honey

and ripe autumn plums. Take care to use a 2 large free-range eggs

good honey (I used an orange blossom one) 225g plain flour
because it will impart plenty of flavour, as 1 tsp ground cinnamon
11/07/2016 13:50

1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
100g pine nuts
1 Preheat the oven to 180C/fan 160C/
gas 4 and grease a 20cm square cake
tin or oven dish. Cut the plums into
segments (I cut mine into eights) and
discard the stones.
2 Beat the butter and honey together
in a large bowl until thick and creamy,
then add the eggs one at a time.
3 In a separate bowl, mix the
054-5_VL74[RubyT]NTSJLH.indd 2
Bookshelf
photographY: Charlotte Bland
Honeyed
plum and pine
nut cake
flour, cinnamon, baking powder, n Per serving 322 cals, fat 18.5g, sat
bicarbonate of soda and salt before fat 7.3g, carbs 34.2g, sugars 16.7g,
adding this dry mixture to the butter, protein 5.3g, salt 0.7g, fibre 2.2g
honey and eggs, stirring well to
combine. Add three-quarters of the
pine nuts to the batter and fold in
most of the plum segments.
4 Pour the mix into the prepared tin or
oven dish and scatter the remaining
pine nuts and plum pieces over the
Recipes adapted from
top. Bake for 45–50 minutes, until Flavour: Eat what you
the cake is well risen and springy love by Ruby Tandoh
(Chatto & Windus,
to the touch. Eat while still warm from £20). Photography by
the oven, with a jug of hot custard. Charlotte Bland.
www.vegetarianliving.co.uk | 55
11/07/2016 13:50
 bins on Rob
Our columnist Áine Carlin focuses on fun, flavour and
photograph: Jas
fantastic food, sharing everything from brilliant baking
tips to essential ingredients and simple switches that will
transform your dairy-free cooking.
Solitaire suppers
Cooking for one is a forte of mine. Just
because I’m eating alone doesn’t mean
I won’t put any effort into my meals –
quite the opposite. I think how we treat
ourselves is typically a good reflection
of how we treat others – so be kind to
yourself by not rushing mealtimes, and
savour those moments alone. Solitary
eating is something most of us do on a
daily basis, and I’ve found that even if I
have 15 minutes to spare, I’ll use that time
to create a simple, delicious dish that will
not only nourish me but also allow me to
zone out of my workday for a bit. Crucial.
Even if you don’t particularly like
being in the kitchen, I still believe it’s
important (vital, in fact) to take time out
of your day to eat your lunch (away from
your computer and the chaos, I might
add!), so you can focus on other non-
work related things for a while. I actually
find I’m much more productive when I
make a point of removing myself from
my workstation for at least half an hour.
In my opinion, if you skip lunch you’re
more likely to make mistakes and it also
means that you’re totally beat by the
end of the day.
This easy broth recipe is definitely
something you could prepare in advance
and reheat the next day, but it’s probably
at its best fresh out of the pot – a
steaming bowl of comfort food if ever
there was one. Now the seasons are
beginning to change you may fancy a
bit of sustenance, but with this soup
the crunchy toppings add a freshness
that still give a nod towards summer
too… PS Did you know that September
is my favourite month here where I live
in Cornwall? Once most of the tourists
have dissipated, a quiet calm comes over
the county. The weather remains pretty
56 |
056-7_VL74[Aine_Column]NTSJLH.indd 1
warm until at least October, so we often
head to the beach to catch a sunset or
grab a drink in a nearby bar – and that
means less time in the kitchen for me.
In such time-constrained instances
I simply double the quantities and
make this a meal for two, rendering it
a multifunctional recipe to have up
your sleeve.
The ingredients are more than flexible
too – I just happen to like the carrot/
courgette combo but it would also be
terrific with sliced peppers and even
some tofu. The splash of cider vinegar
really lifts the broth and the spritz of lime
at the end is also an essential addition.
For me, I now try to approach food the
way I approach life – with less rigidity and
an eagerness to make every moment
special – even in my alone time. I’ve
found the more at ease I am with myself,
the happier I’ve become – and, for what
it’s worth, I think a solitary bowl of noodle
soup is a pretty good place to start.
Miso noodle broth
Serves 1 | Prep 10 mins | Cook 15 mins
½ tbsp groundnut oil
2 spring onions, cut diagonally
1 small carrot, cut diagonally
1 celery stick, cut diagonally
¼ fennel bulb, cut diagonally
1 small courgette, cut diagonally
1 clove garlic, finely chopped
1 small green chilli, finely chopped
thumb-size piece of ginger, finely
chopped
1 heaped tbsp miso
1 tbsp tamari or soy sauce
1 tsp cider vinegar
1 nest rice noodles
For the toppings:
1 tbsp sweetcorn kernels
1 tbsp sliced red cabbage
1 tsp finely chopped spring onion
1 tsp chopped chives
1 tsp sesame seeds
pinch of dried chilli flakes
juice of ½ lime
1 Heat the oil in a saucepan. Add the
spring onion, carrot, celery, fennel and
courgette and lightly sauté for a few
minutes to soften.
2 Add the garlic, chilli and ginger to the
pan. Stir and sauté for a minute or two
before adding the miso, tamari and
cider vinegar.
3 Cover with about 500ml water and
bring to a gentle simmer, uncovered, for
about 10 minutes.
4 Meanwhile, place the rice noodles in
a separate bowl and cover with freshly
boiled water. Let them steep for at least
5 minutes to soften and separate. Drain
and rinse.
5 Pour the broth into a bowl, add the
noodles and top with the sweetcorn,
cabbage, spring onion, chives, sesame
seeds and chilli flakes. Squeeze over a
little lime and serve.
n Per serving 472 cals, fat 13.2g, sat fat
2.3g, carbs 71.3g, sugars 16.3g, protein
17.5g, salt 4.6g, fibre 5.2g
About Áine
Áine blogs at www.peasoupeats.com
about vegan food, fashion and
lifestyle. Her first cookbook, Keep it
Vegan, was published by Kyle Books
in 2014, and her second, The New
Vegan, is on sale now.
11/07/2016 13:51
 Vegankitchen

Miso
noodle
broth

www.vegetarianliving.co.uk | 57

056-7_VL74[Aine_Column]NTSJLH.indd 2 11/07/2016 13:51

 Subscribe today
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Deliciously Ella by Ella Woodward

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Photography © Clare Winfield

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 Lost & found
Katrina Slack moved to
the beautiful Cornish
coast to open a B&B,
and discovered a new
passion for beachcombing,
creating meaningful
artworks using recycled
materials and ‘ghost gear’.
If you’ve ever dreamed of escaping to the
coast and setting up your own business –
perhaps even during your family holiday this
summer – then Katrina Slack’s story will be
a source of inspiration, or just plain envy.
Originally from Exeter, Katrina had spent
25 years living in London before moving to
the coast. She says she had always loved
Cornwall and wanted to bring her children up
by the sea, which is how she and her partner
and their two boys ended up living in Carbis
Bay near St Ives, where she’s now part of the
team running the vegetarian Coast B&B.
Coastal escape
‘We’ve been running this place for 14 years
now,’ says Katrina. ‘It has very much been
an evolving project. Initially we bought the
building as “St Kew Guest House”. At the
time we didn’t really know what we were
60 |
060-2_VL74[KSlackCoast]NTSJLH.indd 60
going to do with it – possibly renovate it coastal establishment, but being slightly out
and do “bed only”. Lucky for us my long- of town gave the team an opportunity to
term friend Paula Richards decided to join try something different. ‘We were definitely
us in Cornwall as she loves cooking and had a talking point,’ she says. ‘In the early days
always dreamed of running a vegetarian café we attracted some negative attention
or restaurant. I’d previously worked with but we also attracted like-minded people,
Paula in London running a music agency and which was great. I ended up standing in
we also played in bands together. She joined the general election for the Green Party
us and for the first six months slept behind and later both Paula and I became Green
the sofa in our living room!’ councillors. This helped us to establish
Gradually, after a lot of hard work, the ourselves in the community. However, we
new Coast B&B and Bean Inn emerged and still get people coming into the B&B and
have been thriving ever since. ‘It was quite then leaving the moment they realise we are
mad in those days; we did a lot of the work exclusively vegetarian!’
ourselves,’ she says. ‘My dad laid floors, hung
doors and helped with every aspect of the More than driftwood
work, along with other friends who helped In the early days, Katrina says she was much
out. Since then Coast has evolved, from more hands-on, often making breakfasts with
having a café to a restaurant, and then Kate a baby strapped to her back and then turning
joined the team nine years ago and gave the chambermaid. Now her two sons, Reef and
restaurant a new air of professionalism.’ Ellis, are teenagers and she’s able to be less
Being an exclusively vegetarian involved with the day-to-day running of the
establishment was definitely unusual for a B&B, she’s often to be found beachcombing,
‘Katrina has found a positive and powerful use for
the detritus she finds on beaches, creating unique
sculptures that also aim to highlight the environmental
threat of all the rubbish and contaminants’
11/07/2016 13:54
 Photograph by Annie
Bungeroth.
The team at Coast B&B: Kate Horrill,
Paula Richards, Katrina, and Gail Richards
A dolphin sculpture created
from discarded fishing nets
especially in the quieter winter months, to
find new materials for her recycled artwork.
‘The beaches get far too busy in the summer,’
she says. ‘And in the winter you get all sorts
of things washed in with the storms. I’m really
lucky to have the St Ives’ beaches right on my
doorstep. I love Porthkidney Sands and also
venture over to Marazion, while Perranuthnoe
is another favourite. Sometimes I just collect
things and take them to recycling or landfill,
but if I find something interesting and
inspiring I will make a piece of art.’
With an estimated 640,000 tonnes of
fishing equipment discarded or lost in
our seas every year, this ‘ghost gear’ is a
potential death trap for sea creatures, with
dolphins, turtles, seals, seabirds and whales
being particularly vulnerable. But Katrina
060-2_VL74[KSlackCoast]NTSJLH.indd 61
has found a positive and powerful use for
the detritus she finds on beaches, creating
unique sculptures that also aim to highlight
the environmental threat of all the rubbish
and contaminants that end up in the sea.
‘It’s hard to ignore the struggle of marine
wildlife if you live by the coast as the
evidence is all around you,’ she says. ‘We
often spot seals, dolphins and birds on the
shore, tangled in fishing gear. We also find
increasing amounts of plastics and other
rubbish washed up on the beaches. Since
working with World Animal Protection for
their Sea Change campaign I’ve realised
the power of using my artwork to raise
awareness. I now also make smaller pieces
that are sold in galleries but all have an
environmental message.’
Ecoart
The Bean Inn
The Bean Inn was established in
2003 and its reputation has grown
steadily throughout the years since.
The restaurant offers a warm, intimate
setting spread over three small dining
rooms displaying local art. With a
mission to serve the tastiest vegetarian
and vegan dishes from around the
world, the kitchen always works with
the best local, organic and seasonal
produce whenever possible and all of
the ingredients are approved by the
Vegetarian Society.
Being environmentally friendly
is also important at The Bean Inn,
and food miles are minimised by
the restaurant’s fruit and vegetable
supplier, the Allotment Deli, whose
produce comes from local allotments
and smallholdings. Bread and olives are
sourced at the local farmers’ market,
while herbs and edible flowers are
grown in the restaurant’s gardens.
The wine list includes award-winning
Cornish options and a Fairtrade organic
wine, which is sold in aid of the Born
Free Foundation, while beers and ciders
are supplied by local breweries.
l For more information or to book, visit
www.coastcornwall.co.uk.
www.vegetarianliving.co.uk | 61
11/07/2016 13:55
 Ecoart
Supporting wildlife
Katrina had a passion for wildlife from
a young age, but unfortunately being
asthmatic and allergic to animals meant
that working with them would never be
possible. ‘Art helped me find alternative ways
of expressing my concerns for animals, she
explains. ‘I became a member of the WWF
and collected information about the plight
of wildlife around the world. The two things
always seemed to be linked, as I would spend
hours with my sketchbook drawing the
animals I had discovered.’
Her interest in wildlife led naturally to a
decision to become veggie at the age of
16. ‘I think, like so many children, it was a
gradual realisation that the meat on my plate
had to come from somewhere and that was
actually something living,’ she says. ‘I don’t
think there was one particular incident that
started me on the path to vegetarianism
but I just loved all animals. My parents
were sympathetic with the way I felt, but
they believed it was not healthy to have a
vegetarian diet. It wasn’t until I was 16 that I
cut out all meat and fish and started to use
cruelty-free products.’
These days, beachcombing brings
Katrina closer to marine wildlife, although
not always in the most positive way, as she
often happens across distressing sights such
as sea birds tangled in nets or a seal that
has choked on a plastic bag. However, she
has also managed to turn a lot of apparent
rubbish into recycled artworks to convey
her preservation message. ‘For my very
first piece I collected lots of plastic orange
spoons from Kynance Cove and made a
wall hanging in the shape of the sun, called
“Sunspot”,’ she says (pictured above). ‘I do
find all sorts – flip-flops, plastic dolls and pink
plastic bottles – but I also find lots and lots
62 |
060-2_VL74[KSlackCoast]NTSJLH.indd 62
Katrina’s recycled artworks
convey a preservation message
of fishing gear and small pieces of plastic
material, such as oil drums. Once I even
found bits of an old plastic Christmas tree,
which I used to make a piece for the Krowji
Christmas Show. Sometimes you find useful
things – we have a watering can we use for
the garden that we found on the beach.’
Often working to commission, Katrina
makes pieces for individuals and wildlife-
inspired designs such as gulls, choughs and
foxes for galleries, but says one of her most
interesting and meaningful projects to date
has been for World Animal Protection, a
large-scale initiative working with Surfers
Against Sewage on their beach cleans. ‘So
far I’ve made a life-size leatherback turtle,
life-size seal and life-size bottlenose dolphin,
but it is ongoing,’ she explains. ‘The piece
with the most personal significance for me
is the prototype dolphin I made, as it was
the start of all the larger ghost gear work
and has been the inspiration for bigger
projects. My dad designed the frame with me
and he has recently passed away, so it also
has an emotional meaning for me.’
Win a night away
at Coast B&B!
Coast is offering a fabulous prize to one
lucky reader and a guest. Enjoy a one-night
stay at Coast B&B, plus a complimentary
evening meal at The Bean Inn (dates of stay
are subject to availability; travel expenses
and drinks not included). To enter, go to
www.vegetarianliving.co.uk. Competition
closes midday 1 September 2016.
find out more
See Katrina’s work on display at the
Wild Planet gallery at Coast B&B and
galleries including Blue Bramble, Uys
Gallery and Blue Mist Gallery in St Ives,
and Four Crows in Porthleven. Her
work will also be featured in the Trail
2016 outdoor recycled art exhibition
along Teignmouth seafront in Devon,
until September. Visit her website and
Facebook page for details of art and
beachcombing weekends next year.
www.katrinaslack.co.uk
11/07/2016 13:55
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063_VL74[DigitalIssue]NTSJLH.indd 1 14/07/2016 13:16

 B
T he

est

B urger

Q uest
is over!
Order online at
4 Low salt morethanmeat.co.uk
4 Low fat
4 No cholesterol Also available:
4 High in B12 Jumbo Sausage Rolls,
4 Source of protein Lorne Sausages
4 Suitable for Vegans & Lamb Casserole

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Made in Britain

MoreThanMeat_BBQad.indd 1 24/06/2016 10:32

 Photograph: Laura Edwards
Walnut-
stuffed
aubergine
rolls

page 71

cooking
for a crowd
Treat your friends to Meera Sodhal’s lighter, fresher Indian supper
menu or tempting dishes from Uzbekistan’s culinary melting pot.

065_VL74[CookCrowd_Intro]NTSJLH.indd 1 11/07/2016 13:56

 Fresh & fabulous
For a light and contemporary approach to Indian cooking,
you can’t beat Meera Sodhal’s easy, vibrant menu that’s a
world away from your local takeaway fare.

Baked onion bhajis

These are a step forward from the
deep-fried favourites: they are
healthier, more pleasant to cook, and
just as tasty. I like to serve these with a
fresh coriander or mango chutney, or
beetroot raita.

Makes 24 | Prep 15 mins

Cook 50 mins

3cm ginger, peeled and roughly

chopped
1 green finger chilli, chopped
2 tsp cumin seeds

salt

1kg brown onions
4 tbsp rapeseed oil
180g chickpea (gram) flour
40g fresh coriander, roughly chopped

½ tsp red chilli powder
1 tsp ground coriander
½ tsp ground turmeric
1 tbsp lemon juice

1 Preheat the oven to 180C/fan 160C/

gas 4 and line 2 baking trays with
lightly oiled foil. Put the ginger, green
chilli and cumin seeds into a pestle
and mortar along with a small pinch of
salt, bash to a coarse paste and leave
to one side.
2 Peel and halve the onions, then slice
them into 0.5cm half-moon shapes.
Put the oil into a large frying pan over
a medium heat and, when hot, add
the onions. Fry for around 15 minutes,
stirring occasionally, until they’re
translucent and just soft enough to
cut with a wooden spoon.
3 Put the onions into a bowl and add
the ginger, green chilli and cumin
paste, along with the chickpea flour,
fresh coriander, chilli powder, ground
coriander, turmeric, lemon juice and
1½ teaspoons of salt. Mix together
thoroughly and, little by little, add up
to 30ml of water, until you have a very
Baked onion bhajis
thick batter.
photographY: David Loftus

66 |

066-8_VL74[FreshIndia]NTSJLH.indd 66 11/07/2016 13:08

 Indiansupper
4 Take a tablespoon of the mixture
and drop it on to a tray. Repeat with
the rest of the mix, leaving a couple of ‘My aim is not to preach or to write only for vegetarians: it
centimetres between each bhaji.
5 Bake for 25–35 minutes, until the is to inspire you to cook a different, fresher, vegetable-led
bhajis start to crisp up and brown on
top. Remove from the oven – you may
type of Indian food. To honour the seasons and what grows
need to gently lever them off the foil in our fields, and also to celebrate the way that hundreds of
using a palette knife – and place on
a plate alongside some chutney millions of Indians eat, and the Gujarati way of thinking’
before devouring.
n Per Bhaji 58 cals, fat 2.4g, sat fat
0.2g, carbs 7g, sugars 2.7g, protein
2.2g, salt 0.3g, fibre 2.1g

Aubergine fesenjan
The first time I met my husband was
in his kitchen. He was standing amid
a mountain of empty pomegranate
shells and the kitchen looked like a
crime scene, with red juice splattered
up the walls. He wanted to impress
me with this fesenjan, a dish that was
often found on the tables of Indian
Mughal emperors in the 1500s and
1600s but originally from Persia.
Luckily, these days you can buy
pomegranate molasses – which is
what I told him (and it broke the ice).
We got married last summer and now
cook this dish together with good
memories and much less mess.

Serves 4 | Prep 20 mins | Cook 25 mins

120g walnuts
4 medium aubergines (about 1.2kg)
rapeseed oil
salt and ground black pepper
2 large red onions, thinly sliced
2 cloves garlic, crushed
1½ tbsp honey
¾ tsp chilli powder
1 tsp ground cinnamon
2 tbsp pomegranate molasses
250ml hot vegetable stock
seeds from 1 pomegranate
handful of fresh coriander Aubergine fesenjan

1 Preheat the oven to 200C/fan 180C/
gas 6 and line a large baking tray with
lightly oiled foil. Blitz the walnuts in a
food processor to a fine crumb and
leave to one side.
2 Cut the aubergines into 5cm x 2cm
batons, toss with oil, season lightly
with salt and black pepper, and roast
on the baking tray for 25 minutes or
until meltingly soft.
3 While the aubergines are roasting,
make the fesenjan sauce. Put
3 tablespoons of oil into a large frying
pan over a medium heat and, when
hot, add the red onions. Fry for
12 minutes, stirring regularly to ensure
they don’t burn, then add the garlic
and fry for a further 3 minutes.
4 Add the honey, chilli powder,
cinnamon, ½ teaspoon of salt,
1 teaspoon of black pepper, the
blitzed walnuts and the pomegranate
molasses to the pan, and stir
thoroughly to mix. Then add the
hot vegetable stock and cook for
around 8 minutes, until the sauce
comes together.
5 When the aubergines are tender,
pour the sauce into a serving dish. Put
the aubergines on top, and scatter
with the pomegranate seeds and
coriander. Serve alongside steamed
basmati rice.
n Per serving 407 cals, fat 27.8g, sat
fat 2.9g, carbs 32.3g, sugars 30.2g,
protein 9g, salt 2g, fibre 13.5g

www.vegetarianliving.co.uk | 67

066-8_VL74[FreshIndia]NTSJLH.indd 67 11/07/2016 13:09

 Indiansupper

Fennel and
apple chaat with
caramelised almonds
This crisp and clean bunch of ingredients,
mixed with some warming sweet spices,
works together as tightly as the rhythm
hot, add the almonds, stir-fry for a couple 5 To make the dressing, mix together
section of James Brown’s funk band.
of minutes until they turn pale gold, then 3 tablespoons of oil with the 2 tablespoons
Serves 4 as a side | Prep/cook 30 mins add the ground fennel seeds, ginger, honey of lemon juice, garam masala and ½ teaspoon
and 1/3 teaspoon of salt. Stir-fry for another of salt. Crumble the caramelised almonds
1 tsp fennel seeds

minute until caramelised. Carefully tip on to a into the salad and pour over the dressing
5 tbsp rapeseed oil
plate and leave to cool. just before serving. Toss together using your
100g flaked almonds

3 To make the salad, fill a big bowl with cold hands or a pair of tongs, then serve.
1 tsp ground ginger

water. Cut the lemon in half, squeeze the juice n Per serving 390 cals, fat 29.1g, sat fat 2.1g,
2 tbsp honey

into the water, then chuck in the lemon halves, carbs 24.5g, sugars 22.9g, protein 7.7g, salt
salt

to stop the fennel and apple discolouring. 1g, fibre 3.8g
1 lemon, plus 2 tbsp lemon juice

Very finely slice (or shave on a mandolin) the
2 medium bulbs fennel
fennel and put it into the lemony water. Slice
3 Braeburn apples

the apples thinly and add them to the bowl.
½ cucumber

Cut the cucumber in half lengthways, scoop
10g fresh mint leaves, finely chopped
out the seeds with a teaspoon, then slice it
1¼ tsp garam masala
thinly and keep to one side.
Recipes adapted from Fresh
1 Grab a pestle and mortar, and bash the 4 Drain the fennel and apple really well, India: 130 quick, easy and
fennel seeds until they’re coarsely ground. discard the lemon halves, and put the delicious vegetarian recipes for
every day by Meerha Sodha
2 Next, put a couple of tablespoons of oil mixture into a serving bowl along with the (Fig Tree, £20). Photography
into a frying pan over a medium heat. When cucumber and mint. by David Loftus.

68 |

066-8_VL74[FreshIndia]NTSJLH.indd 68 11/07/2016 13:09

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Select ‘Magazines’, then ‘Vegetarian Living Back Issues’ VL#74 www.vegetarianliving.co.uk | 69

069_VL74[backIssues]NTSJLH.indd 1 11/07/2016 14:00

 photographY: Laura Edwards

Walnut-
stuffed
aubergine
rolls

070-3_VL74[Samarkland]NTSJLH.indd 70 11/07/2016 14:05


A shared table
The beautiful and ancient city of Samarkand in Uzbekistan has been a
melting pot of diverse culinary traditions for hundreds of years. Give
your friends and family a taste of the exotic with this menu of dishes
inspired by the cuisine of central Asia and the Caucasus.
Walnut-stuffed
aubergine rolls
All over the Caucasus, people
traditionally stuff aubergines with
walnuts and pomegranate seeds to
be pickled and preserved for the long
winter months. This is a fresh version
of the Georgian dish badrijani nigvzit,
using grilled aubergines instead,
but with the same flavours. Try to
use narrow aubergines, rather than
bulbous ones, to give you long slices
for rolling.
Serves 4 | Prep 25 mins | Cook 20 mins
2 medium aubergines
For the stuffing:
200g shelled walnuts
seeds of ½ pomegranate
1 tbsp chopped coriander leaves
1 small clove garlic, crushed
1 green chilli, deseeded and
finely sliced
2 tbsp olive oil, plus extra for brushing
juice of 1 lemon
sea salt and freshly ground black
pepper
pomegranate molasses, to serve
1 Preheat the oven to 180C/fan 160C/
gas 4. Spread the walnuts out on a
baking tray and toast in the oven for
5–10 minutes, until golden. Tip them
on to a clean tea towel and rub off and
discard the skins. Leave to cool.
2 Make the stuffing by pounding
the walnuts into a rubble using
a pestle and mortar. Stir in the
pomegranate seeds, coriander, garlic
and chilli. Slacken the mixture with
2 tablespoons of olive oil, the lemon
juice and season with salt. Set aside
for the flavours to meld.
070-3_VL74[Samarkland]NTSJLH.indd 71
Globalflavours
3 Preheat a ridged griddle pan until with 2 pieces of kitchen paper and set
really hot. Remove the stem from the it in a shallow dish.
aubergines and carefully cut each 2 Pour in the yogurt and tie the muslin
lengthways into slices less than 1cm at the top to form a tight bundle (or
thick. Discard the skin-side slices. cover the colander with clingfilm) and
Brush each slice generously with olive leave in a cool place for 24–36 hours
oil on both sides and season. Lay a for the liquid to drain off and the
few slices on the hot griddle and cook yogurt to thicken. Discard the liquid.
until completely soft and charred on 3 You can either eat the suzma as it
both sides. Set aside while you cook is, or flavour it in one of the following
the remaining batches. ways. For green suzma, finely chop
4 Spread the aubergine slices with the white and green parts of 4 spring
the walnut stuffing and roll into onions, and a small bunch each of
cylinders. You can use cocktail sticks coriander, dill and flat-leaf parsley. Stir
to keep the rolls together. Serve at through the suzma and add salt and
room temperature, drizzled with pepper. To make white suzma, stir in
pomegranate molasses. 1 crushed clove of garlic and 1 teaspoon
n Per serving 480 cals, fat 43.2g, of finely chopped dill. Season with salt
sat fat 5.1g, carbs 13.7g, sugars 13g, and pepper. For pink suzma, blend
protein 9.4g, salt 1g, fibre 7.4g 2 cooked beetroot until smooth. Stir
into the suzma with 1 teaspoon of
sugar. Season with salt and pepper.
Suzma
Central Asia has vast flat plains,
including the world’s largest steppe
region, ‘the Great Steppe’, as well as
mountain regions. This expanse of
grassland is renowned for its rich,
smooth dairy products made from
cow, goat, sheep, horse and even
camel milk. Suzma is a tangy yogurt
cheese which is spooned into soups,
mixed into salads or eaten with bread
and fresh tomatoes as a simple meal
(in the Middle East the same cheese is
known as labneh).
500g full-fat Greek yogurt
salt
1 Start a day or two before you want
to serve. Season the yogurt with a
generous pinch of salt. Hang a muslin Suzma
bag over a bowl, or line a colander
www.vegetarianliving.co.uk | 71
11/07/2016 14:01
 Globalflavours
Buckwheat
kasha with
caramelised
mushrooms
Buckwheat kasha with
caramelised mushrooms
Healthy kasha is the foundation of
Russian cuisine. It is best described
as a porridge, usually made from
toasted buckwheat. It can be sweet
or savoury and used to be made in
huge clay pots all over the Russian
countryside. Gluten-free and insanely
good for you, children are told, ‘eat
your kasha and you will grow up to be
as strong as Bogatyr’ (Bogatyr being
a folk hero similar to a knight). Kasha
has a strong, nutty, almost bitter taste,
so it stands up well to other robust
72 |
070-3_VL74[Samarkland]NTSJLH.indd 72
flavours. Here, the meaty mushrooms
and sweetness from the onion make it
ideal for a healthy lunch or side dish.
Make more than you need as it keeps
well in the fridge for a few days and is
just as good cold.
Serves 6 | Prep 10 mins | Cook 25 mins
175g buckwheat groats
3 knobs of butter
drizzle of sunflower oil
500ml hot vegetable stock
2 onions, chopped
250g chestnut mushrooms, sliced
handful of dill fronds, chopped
handful of flat-leaf parsley leaves,
finely chopped
sea salt and freshly ground black
pepper
soured cream, to serve
1 Unless you have bought toasted
buckwheat, toast it first: heat a small
knob of the butter and a slick of oil in
a saucepan and toast the buckwheat
until golden and fragrant.
2 Meanwhile, bring the stock to
the boil. Pour the hot stock over
the buckwheat – carefully as it will
splutter. Season, turn the heat to low
11/07/2016 14:02
 and cover the pan. Cook for 15 minutes, then
remove from the heat. Lightly fluff the grains
with a fork, then replace the lid and leave to
steam, off the heat, for another 5 minutes.
3 While the buckwheat is cooking, heat
a large knob of butter and another slick
of oil in a large frying pan over a medium
heat. Add the onions and cook, stirring
often, until very well softened and starting
to turn golden, about 15 minutes. Add the
mushrooms and stir often. At first they will
give out water, but keep cooking until this
has evaporated and the mushrooms and
onions are well caramelised. Season with salt,
pepper and stir in the fresh herbs.
4 Finally, toss through the buckwheat and
allow to warm through with another knob of
butter. Serve with soured cream.
n Per serving 192 cals, fat 8g, sat fat 3.4g,
carbs 26.3g, sugars 4.1g, protein 5.4g, salt
2.3g, fibre 2.7g

Roasted peaches with

marzipan and rose syrup
Throughout the Caucasus, dried peaches
stuffed with a sticky, sweet filling of walnut,
almond or pistachio marzipan are a popular
street snack. Here fresh peaches get the
same treatment before being bathed in rose-
scented syrup.

Serves 6 | Prep 25 mins | Cook 30 mins

3 ripe peaches, halved and stoned

40g sugar
3 tsp rosewater
squeeze of lemon
50g ground almonds
40g icing sugar
2 tsp flaked almonds
Greek yogurt, to serve

1 Preheat the oven to 180C/fan 160C/gas 4.

Snuggly pack the peach halves, cut-side up,
into an ovenproof dish.
2 Dissolve the sugar in 40ml water over a
medium heat, then add 2 teaspoons of the
rosewater. Taste as rose concentrations vary
hugely, so you may want to stop there or
add a little more to make a subtly perfumed Roasted peaches with
syrup. Sharpen with a squeeze of lemon and marzipan and rose syrup

pour over the peaches.

3 Pulse the ground almonds, icing sugar partway through cooking. Serve hot or at
and 1 teaspoon of the rosewater in a room temperature with thick Greek yogurt.
food processor, until the mixture comes n Per serving 182 cals, fat 9.6g, sat fat 2.5g,
together into a paste. Roll into 6 balls and carbs 19.5g, sugars 19.1g, protein 4.7g, salt
stuff into each peach half. Scatter over the 0.1g, fibre 1.1g
Recipes adapted from
flaked almonds. Samarkand by Caroline
4 Roast for 30 minutes, or until the peaches Eden and Eleanor Ford
(Kyle Books, £25).
are tender and slightly caramelised. If they Serve this vegan dessert with a plain soya Photography by
are browning too fast, cover them with foil yogurt on the side. Laura Edwards.

www.vegetarianliving.co.uk | 73

070-3_VL74[Samarkland]NTSJLH.indd 73 11/07/2016 14:02

 A bit on the side
Using late-summer gluts, Sarah Beattie shows how gorgeously glossy aubergines are perfect
for pickling and preserving, providing a special addition to the dining table when entertaining.
As summer ends, gluts of the garden’s
richest fruits begin: tomatoes, peppers and
aubergines. Whether you grow them yourself
or buy them at reduced prices, it’s worth
making the most of the bounty now.
Aubergines are so beautiful, from their
lovely lilac coloured flowers and big floppy
leaves to their gorgeous glossy fruit. Round
about Sarah
Photograph: LilliRu
A Vegetarian Living
regular, Sarah is
the author of seven
cookbooks. She has
been vegetarian since
she was 17 and revels
in the pleasure of good
food through the alchemy of cooking.
She has appeared on BBC Food & Drink,
This Morning and Woman’s Hour and has
been shortlisted for the prestigious Guild
of Food Writers Cookery Journalist of the
Year award in 2013 and 2015.
Follow on Twitter @sarahbeattiegra
74 |
074-5_VL74[SB_Aubergne]NTSJLH.indd 1
and fat, long and slender, dark purple,
white or striped, even small and green, the
aubergine is glamorous. It can take starring
roles – in Italian melanzana Siciliana (where
fried slices are layered with mozzarella and
covered with tomato before baking) or
baba ghanoush (where baked aubergine is
mashed with garlic and tahini for a Middle
Eastern dip), or as an essential supporting
cast in ratatouille or caponata, both fragrant
Mediterranean vegetable stews.
Belonging to the same plant family
as tomatoes and potatoes, aubergines
originated in Southeast Asia but now they
are used all over the world. In Thailand, the
‘pea’ aubergine is put in curries for a crunch
and to add a bitter note; in India, aubergine,
known as brinjal, is prized for its silky texture
and its ability to hold the flavour of the spices;
and in Egypt, much of the Middle East and, of
course, Greece, variants of moussaka would
not be complete without its aubergine layers.
Involtini – lengthwise slices of aubergines,
rolled around a stuffing – can be found in
Italy or on mezze or tapas tables; aubergine,
sliced and fried, and dressed with honey and
nuts, is enjoyed in Spain and on the opposite
side of the Med; you’ll find imam bayildi in
Turkey, a classic dish of stuffed and stewed
aubergines; while a Provençal tian – sliced
aubergines, courgettes, tomatoes, onions
and peppers, set on their edges in a large
baking dish, with olive oil and herbs – is an
easy way to feed a crowd.
In our house, crisp cubes of fried or roasted
aubergine, topped with yogurt and garlic is
a favourite, as well as the wonderful flavour
of small egg-sized aubergines smoked on
the barbecue, after they’ve been scored and
marinated using a curry paste or a spice mix
like chermoula with a little oil and lemon.
Aubergine, like tomato, can also be made
into preserves, both sweet and savoury. Buy
an extra kilo of aubergines and try both of
these recipes: they are quite different. The
‘jam’ is actually reminiscent of Greek ‘spoon
fruits’; a similar method is used in Turkey for
pumpkin, which is served for dessert with
a spoon of kaymak (Turkish clotted cream).
It’s good on toast or bread and butter too,
or served on a cheesecake. The brinjal pickle
is so delicious you might need to double or
quadruple the recipe – serve it with curries
and dhals, but also with cheese or egg dishes.
11/07/2016 14:04

Turkish aubergine jam
Makes 2 x 450ml jars
Prep 15 mins + steeping overnight
Cook 20 mins
500g aubergine, peeled and cut into chunks
1 lemon
6 cloves
450g sugar
400ml boiling water
1 Cook the aubergine for 10 minutes in boiling
salted water. Drain well.
2 Wash the lemon and press the cloves into
the skin. Put in a pan with the sugar. Pour
over the boiling water and stir until the sugar
has dissolved. Add the drained cooked
aubergine and stir until well mixed. Cool and
leave overnight.
074-5_VL74[SB_Aubergne]NTSJLH.indd 2
3 Wash and warm two jars. Bring the mixture
to the boil and boil steadily to 105C. The
aubergine will become almost translucent
and the liquid thick and syrupy.
4 Gently press the lemon with the back of a
spoon and then remove and discard, before
potting the aubergine in the jars. Seal and
cool before labelling and storing in a dark,
dry, cool place.
Brinjal hot sweet pickle
Makes 2 x 450ml jars | Prep 10 mins
Cook 20 mins
4 small dried red chillies
1 tsp turmeric
2 tsp freshly grated ginger
4 cloves garlic, peeled
Gettogether
photograph: Sarah Beattie 2016
1 tsp cumin seeds
½ tsp mustard seeds
1 tsp coriander seeds
70ml sesame, coconut or vegetable oil
3 long green chillies, cut into chunks
500g aubergine, cut into chunks
200ml vinegar (I used cider vinegar)
250g sugar
1 Wash and warm two 250ml jars.
2 Using a mortar and pestle, grind the dried
red chillies, turmeric, ginger, garlic and seeds
together to make a thick paste.
3 Heat the oil and fry the paste for a minute.
Add the green chilli and aubergine and fry,
stirring, for 5 minutes. Add the vinegar and
sugar, stir occasionally and cook until thick.
4 Pot in the warmed jars. Seal, cool and store
as above.
www.vegetarianliving.co.uk | 75
11/07/2016 14:05
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VL72-054.indd 54 19/05/2016 16:54:18

 Something for
everyone
Kids will love our finger food recipes for meals you can pick up and eat,
plus Chava’s gluten-free menu made without specialist foods.
Photograph: Maria Brinkop

Aubergine
and ricotta
pockets

page 80

077_VL74[Family_Intro]NTSJLH.indd 1 13/07/2016 15:54

 Fastfood

Get hands-on!
Make fuss-free family food with these tasty wraps, burgers and pastry
pockets that are quick to make and even easier to eat – no cutlery required!

Mango salsa and quinoa wrap Mango salsa and

quinoa wrap
Makes 6 | Prep/cook 45 mins 

125g quinoa 
½ lime 
1 mango 
1 red onion 
1 tomato 
1 small handful of fresh coriander 
1 tbsp olive oil 
salt and freshly ground pepper 
6 wheat tortillas
150g crème fraîche 
100g vegetarian feta cheese 
4 tbsp milk 
½ head of iceberg lettuce

1 Prepare the quinoa according to the

instructions on the packet.
2 Squeeze the lime. Peel the mango. Remove
the flesh from around the stone and cut into
small pieces. Peel and finely chop the onion.
Wash and dice the tomato. Wash, shake
dry and finely chop the coriander. Combine
everything with the quinoa, olive oil and lime
juice, and season with salt and pepper. 
3 Warm the tortillas for a few minutes in
the oven.
4 Mix the crème fraîche with the feta and
milk until smooth. Separate the lettuce
leaves, then wash and shake dry. Line the
tortillas with a few lettuce leaves. Spread
with the feta cream and cover with
2–3 tablespoons of the mango salsa and
photographY: Maria Brinkop

quinoa mixture. Roll them up and serve. 

COOK’S TIP If you want this hot and spicy, you
can put some hot pepper and chilli sauce
over the mango salsa. The mango salsa with
quinoa also makes a great side salad. 
n Per wrap 370 cals, fat 19g, sat fat 10.7g,
carbs 39.9g, sugars 9.7g, protein 10.3g, salt
2.1g, fibre 5.1g

78 |

078-80_VL74[FastFood]NTSJLH.indd 78 13/07/2016 16:08

 Mushroom and walnut burger
Makes 2 | Prep/cook 30 mins 1 Toast the walnuts in a dry frying pan. Set aside.
2 Peel and finely chop the onion and garlic. Clean
50g shelled walnuts
the mushrooms and finely chop in a blender. Heat
1 onion
2 tablespoons of oil in a frying pan. Sweat the
1 clove garlic
garlic and onion, before adding the chopped
250g chestnut mushrooms
mushrooms and browning for 10 minutes.
3 tbsp olive oil
3 Heat the cheese and smetana in a pan, stirring
50g vegetarian Gorgonzola-
from time to time.
style cheese
4 Wash, halve, core and thinly slice the pear.
100g smetana or sour cream
5 Wash and shake dry the parsley, and then finely
1 ripe pear
chop with the walnuts in a blender. Blend with the
½ bunch of parsley
mushroom mixture, breadcrumbs and egg, and
100g dry breadcrumbs
season with salt and pepper. Shape into 2 large
1 free-range egg, beaten
patties. Heat the rest of the oil in a frying pan. Fry
salt and freshly ground pepper
the patties on both sides until crispy. 
2 burger buns
6 Cut the buns in half across the middle and toast
a few radicchio leaves
for a few minutes under the grill. Wash and shake
dry the radicchio leaves. Place one patty, some
radicchio and pear slices on the bottom half of each
bun and drizzle with Gorgonzola sauce. Cover with
the top half and serve. 
n Per burger 887 cals, fat 56g, sat fat 16.4g, carbs
69.9g, sugars 19.7g, protein 26.8g, salt 3g, fibre 11.2g

078-80_VL74[FastFood]NTSJLH.indd 79 13/07/2016 16:18

 Fastfood
Aubergine and ricotta pockets Aubergine and
ricotta pockets
Makes 4 | Prep 20 mins
Cook 50 mins

1 quantity all-purpose dough

(see recipe, below)
2 aubergines
salt
1 onion
1 clove garlic
4 tbsp olive oil
2 tsp harissa paste 
1 tbsp tomato purée
1 small handful of basil leaves
1 tbsp mint leaves 
1 tbsp flat-leaf parsley leaves
100g ricotta cheese
freshly ground pepper 
1 tsp coarse sea salt

1 Divide the dough into 4 pieces and roll each

one out into an oval. Lay the pieces on 2
baking trays lined with parchment paper and
leave in a warm place. Preheat the oven to
240C/fan 220C/gas 9.
2 Wash and dice the aubergines, and then
mix with 2 teaspoons of salt in a sieve. Peel
and finely chop the onion and garlic. 
3 Heat 2 tablespoons of the oil in a pan.
Sweat the onion and garlic. Fry the harissa
with the tomato purée. Add the aubergine
and fry for 2 minutes while stirring constantly.
Cook on a low heat for 30 minutes, stirring
from time to time. 
4 Wash and shake dry the basil, mint and
parsley leaves. Coarsely purée together
with the aubergine mixture. Incorporate the
cheese and season with salt and pepper.
5 Spread the mixture over the centre of the
dough ovals. Position the ovals with the short
side towards you, then fold up the long side.
Brush with the rest of the oil and sprinkle
over with sea salt. Bake for 15 minutes until
golden brown, and serve immediately. 
½ tsp raw cane sugar Recipes adapted from Veggie Fast Food by Clarissa
COOK’S TIP Prepare your dough in advance and Florian Sehn (Grub Street, £12.99). Photography
1 tsp salt by Maria Brinkop.
to make this dish quicker to make on busy
2 tbsp olive oil
weeknights. Any leftover filling will make an
excellent sauce for a serving of pasta. Crumble the yeast into a measuring cup with
n Per pocket 439 cals, fat 21.5g, sat fat 4.6g, 125ml lukewarm water and stir well. Combine
carbs 50.2g, sugars 8.3g, protein 12.9g, salt the flour, sugar, salt, olive oil and dissolved
4.3g, fibre 12.4g yeast in the bowl of a stand mixer fitted with
a dough hook. Start mixing on low speed,
and then gradually increase the speed to
All-purpose dough the highest setting until a smooth and even
dough forms. Alternatively, knead the dough
One dough for practically everything? Of
by hand.
course! Whether it’s for tarte flambée, pizza Speedy
COOK’S TIP The dough can be made in large
or pittas, this recipe can be used for all of suppers
quantities and frozen. Simply put the proved
them. And the dough is proved when it cooks Readers can buy a copy of Veggie Fast Food
dough into a freezer bag and into the freezer. for the special price of £10, with free UK p&p.
in the oven, so you save valuable time.
It should keep for up to 6 months. When Call 0207 924 3966 or visit www.grubstreet.
½ cube fresh yeast needed, leave it to thaw and rise overnight in co.uk and quote code ‘VF09’. Offer available
250g wheat flour the refrigerator or a covered bowl. 4 August to 7 October 2016.

80 |

078-80_VL74[FastFood]NTSJLH.indd 80 13/07/2016 16:09

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VL74_081.indd 81 15/07/2016 12:43:35

 This month, Chava explores the effects of coeliac disease,
creating delicious recipes that are naturally gluten-free using
‘real’ food and no expensive specialist ingredients.

Have you ever walked past overpriced gluten-free Pea and lettuce soup
offerings in the shops and wondered how much
of this gluten-free business is just a bit of a fad? A
coeliac friend of ours introduced me to her daily
struggle and I was shocked by my own ignorance
about this disease. There is a huge amount of
misinformation and misconception out there.
Some people are gluten-intolerant, others have a
wheat allergy and the last group are those with the
autoimmune disorder called coeliac disease. What
I had never fully considered were the difficulties
people face – whether it’s finding reasonably priced
groceries, going out for a meal or receiving a
dreaded invitation for a buffet meal.
I decided to do some proper research, partly
because I wanted to get a clearer understanding of
the facts, but it was also because I felt completely
out of my depth when it comes to gluten-free
cooking. I want to be able to offer some ‘real food’
when my friend comes to visit – not another pack of
gluten-free crackers!
So, to help put things straight: coeliac disease Pea and lettuce soup 2 Stir for a couple of minutes, then
is not a rare occurrence; it affects 1 in 100 people My partner’s mum has always loved add the vegetable stock and simmer
in the UK, many of whom have not been properly this delicately flavoured soup and gently for 10 minutes. (If you are using
diagnosed yet. It’s still not clear what triggers the when I finally made it myself I could see frozen peas they will only need a couple
body’s reaction to the gluten protein, which is why. She always uses whole pea pods, of minutes.)
found in wheat, barley, rye and potentially oats. Just which gives lots of tasty nutrients and 3 Add the lettuce and stir the soup
imagine life without the joy of fresh toast, pizza or a minimises food waste. However, you do until the leaves have wilted. Blend the
steaming bowl of porridge! need to have a strong blender. A stick soup until smooth. (With a high-speed
Even a single breadcrumb could make a coeliac blender wouldn’t quite do the job – in blender, it’s important that you let the
person feel ill for days, which is why they are so keen that case, opt for shelled peas instead. soup cool down before blending.)
to avoid the risky ‘cross-contamination’ business 4 Season to taste and serve with a
Serves 4 | Prep 5 mins
when eating out. Apart from following a strict swirl of cream, a few mint leaves and a
Cook 20 mins (or less with frozen peas)
gluten-free diet for life, there really is no other way grinding of black pepper.
to manage the disease. For those with intolerances olive oil, to fry n Per serving 119 cals, fat 8.8g, sat fat
or allergies the price of a bit of fresh, crusty bread 1 onion, chopped 2.1g, carbs 8.5g, sugars 5.4g, protein
is simply not worth paying either – including 1 clove garlic, crushed 4.7g, salt 3.7g, fibre 3.9g
headaches, nausea and digestive problems, to name 175g fresh pea pods or frozen peas
just a few side effects.
This month’s recipes are all ‘naturally’ gluten-free
750ml vegetable stock (gluten-free)
Quinoa salad with
175g round lettuce, roughly chopped
– and of course tried and tested by my kids too. Of salt and black pepper
balsamic roasted veggies
the various gluten-free grains, I opted for quinoa dairy-free soya cream Roasted vegetables are such an easy
in the salad as it’s quick to cook with the added fresh mint, to serve thing to prepare and once they’re in
bonus of being rich in protein too. the oven you will only need to check on
1 Heat a little olive oil and sauté the them a couple of times. The balsamic
l For more info about all things gluten-free, visit onion until softened. Add the crushed vinegar gives a slightly sweet, tangy
www.coeliac.org.uk. garlic and whole pea pods. flavour which works really well. We love

82 |

082-3_VL74[ChavaDPS]NTSJ2LH2SM.indd 1 14/07/2016 13:46


Quinoa salad with balsamic
roasted veggies
these roasted veggies in salads, sandwich
fillings and on top of jacket potatoes too,
and the quinoa salad is a great addition to a
barbecue or picnic – just right for making the
most of the summer!
Serves 4 | Prep 15 mins | Cook 35 mins
1 red onion, cut into wedges
1 yellow pepper, deseeded and cut into
bite-sized pieces
1 red pepper, deseeded and cut into
bite-sized pieces
1 aubergine, cut into bite-sized pieces
1 courgette, cut into bite-sized pieces
2 tbsp olive oil
2 tbsp balsamic vinegar
sea salt and black pepper
sprig of rosemary
150g quinoa
green leaves, such as watercress or rocket
For the dressing:
½ red onion, finely chopped
2 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp soy sauce
1 Preheat the oven to 200C/fan 180C/gas 6.
Place the onion, pepper, aubergine and
courgette on a large baking tray and drizzle
with the oil and vinegar. Season with salt,
pepper and rosemary. Roast for 35 minutes,
turning the veggies a couple of times to
make sure they are evenly cooked.
2 While the vegetables are roasting, cook
the quinoa in boiling water according to the
packet instructions. I added some gluten-
082-3_VL74[ChavaDPS]NTSJ2LH2SM.indd 2
free stock to give extra flavour to the quinoa.
Once cooked, drain and set aside.
3 For the dressing, combine the onion, olive
oil, vinegar and soy sauce. Season with salt
and pepper, to taste.
4 To make the salad, mix the quinoa, roasted
vegetables and dressing in a large bowl. Stir
in a large handful of rocket or watercress and
adjust the seasoning.
n Per serving 288 cals, fat 13.7g, sat fat 2g,
carbs 33.7g, sugars 14.8g, protein 8.2g, salt
1.3g, fibre 8.5g
Rice pudding with pear and
cinnamon compote
I’ve recently discovered flaked pudding rice.
It’s perfect for quick family meals as you can
reduce the cooking time so much compared
to traditional pudding rice, and you still
get the comforting deliciousness of this
traditional dessert.
Serves 4 | Prep 10 mins | Cook 10 mins
For the pudding:
½ vanilla pod, seeds removed
100g flaked pudding rice
850ml dairy-free milk
1 apple, grated
30g sugar, or more to taste
For the sauce:
410g can pears in juice, drained
6 dates
1 tsp cinnamon
a few pecan nuts and agave nectar, to serve
Familyfare
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
Rice pudding with pear
and cinnamon compote
1 Combine the vanilla seeds, rice, milk and
apple in a pan. Bring to a gentle boil, then
simmer for 8 minutes, stirring occasionally.
When the rice is cooked through, stir in the
sugar. Adjust the sweetness to taste.
2 To make the sauce, blend the pears, dates
and cinnamon in a strong blender until you
have a completely smooth purée.
3 Divide the pear purée between 4 heatproof
glasses or bowls and layer with the rice.
Drizzle some agave nectar over the top and
decorate with a few pecan nuts.
Cook’s tip If you don’t have a strong blender
to purée the dates, sweeten the pear mixture
with brown sugar instead.
n Per serving 416 cals, fat 14.4g, sat fat 1.5g,
carbs 63.2g, sugars 42.2g, protein 9.4g, salt
0.1g, fibre 5.7g
www.vegetarianliving.co.uk | 83
14/07/2016 13:39
 Outdoor fun
Photograph: Jackie clarke
Save our seaside
If you’ve enjoyed a trip to the coast this
summer, be inspired to do your bit to help
keep our beaches clean and safe by joining
in the Marine Conservation Society’s Great
British Beach Clean on 16–19 September.
The charity organises events throughout
the year, but the Great British Beach Clean
is the flagship annual event, designed to
raise awareness of litter and pollution on
our beaches and to get everyone involved
in keeping them pleasant and safe for both
wildlife and people.
Oat cuisine
Make these and keep them in the freezer for
unexpected guests, or for when you just fancy
a little sweet something. Eat them straight
from the freezer or leave them to thaw. Using
peanut butter instead of butter means less
calories, lower fat and higher protein levels,
making this recipe a healthier snack.
cook
84 |
084-5_VL74[LittleLife]NTSJSM.indd 1
help
All you have to do to get involved is visit
the Marine Conservation Society’s website
and register as a volunteer. You can also
organise and register your own event at any
time of year at your favourite beach.
l Find out more at www.mcsuk.org.
Turn to page 60 to read our
interview with Katrina Slack,
who uses beach litter to make
artworks with an eco message
Freezer oaty bars
Makes 24 | Prep 20 mins + chilling
225g jumbo rolled oats
50g almonds, skin-on
60g mixed seeds
60g dried cranberries
50g Coco Pops or rice pops
100g agave nectar
100g peanut butter
125g honey
1 Lightly grease a 33 x 23 x 3cm deep baking
tray, then line it with cling film.
2 Place the oats and almonds into a food
processor and blitz for 10–20 seconds until
fairly well broken down – you want chunks
for texture but if they are too large they
won’t stick together. Pulse the mixture again
until slightly powdery. Tip into a bowl then
add the seeds, cranberries and cereal, and
stir the mixture really well.
3 Set aside, then place the agave, peanut
butter and honey into a small saucepan and
melt together over a medium heat. Pour this
over the oat mixture then mix well with a
veg
LIVING
LOVES
Campfire cooking
If you’ve never built a campfire and
toasted marshmallows, it’s one of
the defining childhood activities
they’ll never forget. September is
the perfect time to have a go – just
make sure you choose veggie or
vegan marshmallows! Freedom
Mallows come in both strawberry
and vanilla flavours and are
completely free of gelatin, gluten,
nuts, soya, egg, dairy and artificial
colourings and flavourings,
making them a delicious treat to
be enjoyed by all.
l £2.49 for a 75g pack from
Holland & Barrett, or visit
Freedom Mallows online at
www.freedommallows.com.
spoon. Leave to cool slightly, then mix with
your hands to make sure all the oats are
coated in the peanut butter mixture.
4 Tip into the tray and spread out evenly. Lay
a sheet of cling film over the top, then press
down firmly to squish the mixture flat. Place
in the freezer for 1 hour until set.
5 Remove the top layer of cling film, then
tip out on to a board, remove the remaining
cling film and cut into 24 bars. To store, layer
up the bars between sheets of greaseproof
paper and place in a sealed box in the fridge.
They can also be kept in the freezer.
n Per BAR 130 cals, fat 5.3g, sat fat 0.9g, carbs
17.6g, sugars 9.6g, protein 3.2g, salt 0.1g,
fibre 1.3g
Recipe adapted from Eat Well
for Less: 80 recipes for healthy
family meals from the hit BBC
One series by Jo Scarratt-
Jones, foreword by Gregg
Wallace and Chris Bavin
(BBC Books, £14.99).
14/07/2016 13:40

Discover a famous gardener
Wallington in Northumberland has devised the
brilliant family-friendly Blackett’s Grand Design
Challenge, inviting children to see how ‘capable’
Forage your own
smoothie
What could be more fun than picking
wild fruit to make your own smoothies?
Blackberries are in abundance now – all
you need is a plastic container and a
pair of long sleeves to avoid getting
scratched by brambles. Eat your berries
within 2-3 days, or freeze on a tray and
bag ready to use later. Add a handful,
fresh or frozen, to a blender with plain
yogurt, a banana, a dash of apple juice
and a drizzle of honey for a really tasty
breakfast drink.
photograph: National Trust Images Rob Stothard
Punch and Judy shows, an old-fashioned sweet
shop and vintage bus rides for the children. You
Experience outdoor
theatre
National Trust property Tyntesfield,
Bristol, is hosting a performance of
Peter Pan from Chapterhouse Theatre
Company on 3 September. Join Wendy,
Michael and John on their adventures
with the boy who never grew up, on the
magical island of Neverland, where they
encounter enchanting mermaids and
fairies, and the cruellest pirate of them
all, Captain Hook. J.M. Barrie’s timeless
classic is brought to life in a brand new
adaptation by award-winning writer
Laura Turner, with original music, songs,
and beautifully designed costumes.
l Book tickets at
www.nationaltrust.org.uk/tyntesfield.
084-5_VL74[LittleLife]NTSJSM.indd 2
Littlelife
de serra
He may have had a rather unusual name, but
Lancelot ‘Capability’ Brown was one of this
photograph: National Trust Images – Arnhel
country’s most famous garden designers. This
year is the 300th anniversary of his birth, and
there are lots of events planned to celebrate.
they are by following a trail and deciding
how they would redesign the landscape for
Sir Walter Calverley Blackett. With top tips
from Capability Brown, will you get the job as
Blackett’s new landscape designer? 
l For a complete guide to Capability Brown
anniversary events, go to
www.capabilitybrown.org.
GO!
Five fab things to
do in september
Step back in time
Experience life as it was during World War II
at the Avon Valley Railway 1940s weekend
(24–25 September). Bitton Station will come
to life with a little vintage glamour – featuring
live music in the Victory Tent and traditional
may even get a glimpse of Winston Churchill
Watch the birdie!
or King George VI arriving by train! Visitors
are encouraged to dress up and collect their
National Registration Cards for a real taste With autumn on the way, now is a
of 1940s Britain. great time to set up a bird feeder in
l Find out more and buy train tickets online at your garden. This fun feeder is perfect
www.avonvalleyrailway.org. for putting out sunflower seeds or
peanuts. Choose black sunflower seeds
as these have a higher oil content and
are suitable as a year-round food for
lots of birds; peanuts are rich in fat
and loved by tits, greenfinches, house
sparrows, nuthatches and great spotted
woodpeckers. Have fun identifying the
birds who come to visit, using the RSPB’s
online bird identifier at www.rspb.org.
uk/wildlife/birdidentifier.
l Chapelwood ‘Little Owl’ feeder, £8.99
from garden centres.
www.vegetarianliving.co.uk | 85
14/07/2016 13:41
 Give colds, hay fever
& travel illness the sting!
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Find in health stores including Holland & Barrett.
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Vefgam halfpage:Vegfam Half page 13:44 Page 1

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Vegfam “Feeds The Hungry Without Exploiting Animals” by

funding sustainable, self-supporting plant food projects providing
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alleviating hunger, malnutrition, starvation and thirst.
Long-term Projects: seeds and tools for vegetable growing,
fruit and nut tree planting, irrigation and water wells.
Also emergency relief in times of crisis and disaster.
Recent Beneficiaries: flood/earthquake survivors, HIV/AIDS
sufferers, homeless people, marginalised communities, orphanages,
refugees, schools/colleges, villagers and tribal people.
Vegfam is professionally operated by volunteers, so as much
as possible is spent on funding the projects.
PLEASE SUPPORT OUR WORK. DONATIONS AND LEGACIES
ENABLE US TO CONTINUE PROVIDING LIFE SAVING
PROJECTS TO PEOPLE WHO ARE OFTEN OUT OF REACH
OF THE MAJOR CHARITIES AND WHO ARE IN MUCH NEED.

www.vegfamcharity.org.uk
Vegfam, c/o Cwm Cottage, Cwmynys, Cilycwm,
Llandovery, Carmarthenshire, Wales, SA20 0EU.
Tel: 01550 721197 /+44 1550 721197.
RCN 232208. Established 1963.

VL74_086.indd 86 15/07/2016 11:23:30

 photograph: Issy Crocker

Pomegranate
labneh with
baby leeks,
lentils and rice

page 90

mindful
meals
Assemble a tasty and nutritious Buddha bowl – the perfect solution
for a one-portion supper.

087_VL74[Healthy_Intro]NTSJLH.indd 1 13/07/2016 13:34

 Miso aubergine
with crispy
shallots and
tofu almond
cream

Super bowls
Cultures all over the world have their own traditional bowl-based recipes. An
increasingly popular way to assemble a nourishing meal, enjoy experimenting with
different combinations of ingredients to create a flavourful feast for all the senses.

088-91_VL74[NourishBowls]NTLH.indd 88 12/07/2016 14:00

 Healthyeating

Miso aubergine with

photographY: Issy Crocker

crispy shallots and tofu
almond cream
Serves 1 | Prep 10 mins | Cook 20 mins

100g white miso

55g coconut sugar
2 tbsp sake
2 tbsp mirin
1 aubergine
olive oil, for roasting
2 shallots
55g long-grain or brown rice
55g smoked (or regular) soft tofu
almond milk, for blending
handful of pea shoots, to serve

1 Preheat the oven to 230C/fan 210C/

gas 8. Mix the miso, coconut sugar,
sake and mirin in a large pan and heat
for a few minutes. Slice the aubergine
into 3cm-thick discs and toss in a bowl
with a good glug of olive oil.
2 Spread the slices out over a baking
tray, brush generously with the miso
mixture and roast in the oven for
15–20 minutes, turning the slices over
halfway through and brushing the
other side with the miso, until a rich
golden colour and soft in the middle.
3 Finely slice a couple of shallots and
spread out over a baking tray. Drizzle
with olive oil and roast in the hot
oven alongside the aubergine for
20 minutes, until golden and crispy.
4 Cook the rice according to the
instructions on the packet.
5 Blend the tofu with a little almond
milk until creamy. Spoon into a
small bowl.
6 To assemble, put the miso aubergine
in a bowl and add the crispy shallots.
Dollop over some tofu almond cream,
top with pea shoots and serve with
the rice.
n Per serving 891 cals, fat 22.3g, sat
fat 2.4g, carbs 135.8g, sugars 70.9g,
protein 27.1g, salt 9.2g, fibre 12.6g
Red lentil hummus
with baked sweet potato
Serves 1 | Prep 15 mins | Cook 55 mins
1 tbsp camomile flowers (loose tea)
1 sweet potato
knob of butter
1 tbsp runny honey
100g dried red split lentils
1 small clove garlic, crushed
juice of 1 small lemon
Red lentil
hummus with
baked sweet
potato
1 tbsp tahini
¼ tsp sea salt
1 red pepper
½ red chilli pepper
handful of watercress
sprinkle of yeast flakes
extra-virgin olive oil, to drizzle
1 Preheat the oven to 190C/fan 170C/
gas 5. Spread the camomile over the
base of a small roasting dish and place
the scrubbed sweet potato in the dish.
Add water to come a third of the way
up the potato, cover with foil and bake
for about 45 minutes or until you can
pierce the potato easily with a sharp
knife. Remove from the oven and turn
the oven up to 230C/fan 210C/gas 8.
2 Carefully halve the sweet potato
lengthways and transfer to an
ovenproof griddle pan or skillet. Dot
a little butter on top, then drizzle over
the honey. Roast in the hot oven for
10 minutes, basting halfway through.
Allow the potato to cool a little before
cutting into wedges.
3 Cook the lentils in water and drain.
When cool, add to a food processor
and pulse until quite smooth before
adding the garlic, lemon juice, tahini
and salt. Blend to a soft hummus
texture, adding water as needed.
Taste for seasoning and to check if
you have enough lemon juice.
4 Deseed and thinly slice the pepper
and chilli.
5 To assemble your bowl, add a
couple of heaped spoonfuls of the
lentil hummus and arrange the sweet
potato wedges on top. Scatter over
the pepper and chilli, a good handful
of watercress and some yeast flakes.
Drizzle over just a little extra-virgin
olive oil and a pinch of flaky sea salt
to serve.
n Per serving 656 cals, fat 35.9g, sat
fat 6.3g, carbs 73.6g, sugars 36.2g,
protein 11.2g, salt 1.2g, fibre 14.3g

www.vegetarianliving.co.uk | 89

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 Healthyeating
Pomegranate labneh with
baby leeks, lentils and rice
Serves 1 | Prep 10 mins | Cook 25 mins

plain yogurt
splash of pomegranate molasses
handful of pomegranate seeds
handful of chopped pistachios
55g Puy lentils
½ small onion, peeled
1 tsp vegetable bouillon powder
55g long-grain rice
3 baby leeks
handful of baby spinach, shredded

1 Strain some plain yogurt through

a muslin cloth into a bowl overnight
in the refrigerator, to leave a thick
yogurt. Add a little pomegranate
molasses to the strained yogurt,
spoon into a small dish and sprinkle
with some pomegranate seeds and
chopped pistachios.
2 Add the lentils, onion and vegetable
bouillon powder to a pan of water,
bring to the boil then reduce to a
simmer for about 25 minutes, or until
the lentils are cooked and still have
a little bite, then drain. In a separate
pan, cook the rice according to the
instructions on the packet.
3 Heat a little butter or oil in a griddle
pan and griddle the leeks until soft
and lightly charred, about 7–10
minutes (or sauté 1 regular leek, sliced,
in a frying pan). Mix the leeks with the
lentils, spinach, some pomegranate
seeds and chopped pistachios.
4 To assemble your bowl, add some
rice first, then top with the lentil
mixture. Enjoy with the pomegranate
labneh on the side.
n Per serving 640 cals, fat 14.9g, sat fat
2.8g, carbs 99.3g, sugars 24g, protein
30.3g, salt 1.9g, fibre 10.2g
Goat’s milk ricotta and
squash with couscous
and hemp seed pesto
Serves 1 | Prep 15 mins | Cook 1 hr
1 litre goat’s milk
½ tsp salt
3 tbsp vinegar or lemon juice
1 small acorn or harlequin squash
55g mixture of basil and baby spinach
leaves
1 clove garlic
2 tbsp hemp seeds
120ml extra-virgin olive oil
Pomegranate labneh with
baby leeks, lentils and rice
squeeze of lemon juice
sea salt
55g giant couscous
1 Place the goat’s milk and salt in a
saucepan and heat until you start to
see foam at the edges of the pan.
Remove from the heat and add the
vinegar or lemon juice. Stir just once
or twice and leave to form curds. Let
the milk stand for at least 5 minutes,
then strain through a muslin cloth.
Depending on the consistency you
desire, you can let the curds drain for
5–20 minutes: 5 minutes will result in
a very soft ricotta and 20 will be drier.
Transfer to an airtight container, allow
to cool to room temperature, place
the lid on to seal, and keep in the
refrigerator for up to 5 days.
2 Preheat the oven to 200C/fan 180C/
gas 6. Place the squash on a roasting
tray and roast in the oven until charred
on the outside and you can easily
pierce it with a sharp knife, about
1 hour. When cool enough to handle,
tear the squash in half, then scoop out
the seeds.
3 While the squash is roasting, process
the basil and baby spinach leaves,
garlic, hemp seeds and olive oil until
you have the required consistency.
Add a squeeze of lemon juice and sea
salt to taste.
4 Cook the couscous according to the
packet instructions, allow to cool a
little, then mix with 2 tablespoons of
the hemp seed pesto.
5 To assemble, place the squash halves
in your bowl and spoon 2 tablespoons
of the couscous into the cavities.
Top with some crumbled ricotta and
drizzle over a little olive oil. Add plenty
of mixed leaves on the side.
COOK’S TIP Keep the remaining pesto
in an airtight jar for 2–3 days in the
refrigerator. You can always use
shop-bought ricotta in this recipe
for a speedy alternative. Recipes adapted
n Per serving 409 cals, fat 19.4g, sat from Nourish Bowls
(Quadrille, £15).
fat 5.8g, carbs 45.4g, sugars 10.5g, Photography by
protein 14.4g, salt 1g, fibre 5.9g Issy Crocker.

90 |

088-91_VL74[NourishBowls]NTLH.indd 90 12/07/2016 14:01

 Goat’s milk ricotta and
squash with couscous and
hemp seed pesto

088-91_VL74[NourishBowls]NTLH.indd 91 12/07/2016 14:01

 On the scent by Sara Niven, beauty editor

Keep summer holiday memories alive and ward off that

‘back to school’ feeling with these feelgood products.

Beautiful botanics
Tropical bliss Tropic’s Organic Elixir Age-defying Facial
The Body Shop’s Piñita Colada Body Scrub is Oil is an award-winning vegan blend of
part of a new limited edition range that includes plant and seed oils, including kiwi and plum.
body wash and body butter – the lovely tropical Smooth it on your neck and chest area, as
smell is reminiscent of creamy cocktails! well as the face, for intense hydration.
l £15 from www.thebodyshop.co.uk l £30 from www.tropicskincare.com

The best for zest

Indulge on a budget with
Organic Surge Tropical Orange &
Bergamot Hand & Body Wash. It
has a moisturising formulation and
is suitable for vegans.
l £5.75 for 250ml
www.organicsurge.com

Walking on sunshine Mood mango

For a sunny spritz, The Library of Fragrance’s Put some zing into bath times with this
Sunshine eau de toilette is the perfect choice, or go amazingly uplifting lemongrass-scented
for their fresh smelling Gin & Tonic option. vegan-friendly You’ve Been Mangoed
l Both £15 for 30ml from Boots or the full range Bath Melt from Lush.
can be found at www.thelibraryoffragrance.com l £2 from www.lush.co.uk

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

92 |

092-3_VL74[Beauty]NTSJLH.indd 92 13/07/2016 13:48

 Beautynotes

Home sweet home The power of

Forget artificial air fresheners and make your aromatherapy
home a haven with these natural options. Can smell really change our
mood, lift our energy levels
or help us sleep better? The
answer is yes, according to
aromatherapy expert and
founder of Neom Organics Nicola Elliott, who
explains how her beauty and home fragrance
range is based around doing just that.

We are born with no memory of smells, but

this quickly develops as we get older. So, for
example, we think of summertime when we
smell freshly cut grass, or memories from
childhood. The recall of smell happens in 0.7
seconds, so you know instantly whether you like
something or not.
If you want to experience true therapeutic
benefits, you should choose essential oils for
your fragrance. Essential oils are complex
The Esta Aroma Diffuser is made of sustainably sourced bamboo and uses ultrasonic compounds of chemical constituents taken
technology to act as a mini-humidifier, creating a fine aromatherapy-infused mist, from a single plant source that is volatile, so it
which helps counteract the drying effects of central heating. evaporates easily and hits your limbic system,
l £50, available from www.nealsyardremedies.com which is your ‘emotional’ brain. The oils work
on both our emotional and physical needs
Neom Organic’s Energy Boosting Home Spray is a 100 per cent naturally refreshing
when inhaled and can affect how you feel in
blend of no less than 24 essential oils, including Sicilian lemon and basil.
3–7 minutes. Although synthetic fragrances can
l £18 from www.neomorganics.com
smell nice, they don’t have the ability to affect
Wildheart’s Sanctuary Reed Diffuser with jasmine, chamomile and rosewood is a your state of wellbeing in this way.
wonderfully soothing but uplifting blend of oils combined with a Soil Association You will tend to naturally choose the
certified grain base that will leave rooms smelling beautiful for around six weeks. fragrance that suits your wellbeing needs.
l £25 from www.wildheartorganics.co.uk So if you feel in need of an energy boost you
will likely be drawn to a lemon or grapefruit
fragrance, or if you need calming or help with
sleep then lavender and jasmine would be for
you. It is all about personal preference, though,
so you should also choose based on what
Ask the aromas appeal to you most.

Beauty Editor
I suffer from dry skin and would love to treat myself to
something special – but it must be organic and vegan too.
Can you recommend a super-moisturising face product?

I would recommend Raw Gaia’s Organic
MSM Beauty Cream, which is handmade
with cold-pressed, organic and vegan-
friendly ingredients including cacao
butter (which gives it a very faint and
pleasant chocolatey aroma!), apricot
kernel and jojoba oil. MSM (methylsulfo-
nylmethane) may sound like an artificial
chemical best avoided, but is actually
a natural substance containing sulphur
found in many foods as well as being
used as a dietary supplement. Raw Gaia
say they use it in their cream because
it has collagen-building proteins. I find
a little of this cream goes a very long
way as it is super-rich, and although it
is slightly grainy to the touch, it soon
melts into the skin and leaves it feeling
amazingly soft. However, I would rec-
ommend allowing time for the cream to
fully absorb before applying make-up.
At the time of going to press, the cream
has also been shortlisted in the Free
From Skincare awards.
l Prices start from £9.95 for 15ml at
www.rawgaiabyjessica.com.
Sweet dreams
The Tisserand
aromatherapy range
(www.tisserand.com)
includes quality
essential oils, pure pre-
blended oils, and bath and body products all
certified by the Vegan Society. We have five
sets of their award-winning Sweet Dreams bath
oil, matching body oil and aromatherapy
rollerball, worth more than £25 a set, up for
grabs. The products contain a calming blend of
lavender, jasmine and sandalwood natural oils.
To enter, go to www.vegetarianliving.co.uk.
Competition closes midday 4 August 2016.

www.vegetarianliving.co.uk | 93

092-3_VL74[Beauty]NTSJLH.indd 93 13/07/2016 13:48

 Squash & parmesan souffle from the bountiful kitchen by
lizzie kamenetzky. Photography: Laura Edwards
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
Sue Baic Jon Bennett
Alex Bourke
Gardening Editor Kelly Rose Bradford
Alice Whitehead Áine Carlin
Rachel Demuth
Vegan Editor Chava Eichner
Alice Gunn Kate Hackworthy

Beauty Editor Design

Sara Niven Nick Trent
enty209@gmail.com

Cover images
Sweet potato, wakame and sesame patties by Cath Muscat
Gluten-free by Chava Eichner

Comfort cooking
Slow food by Laura Edwards
Divine dessert by Jonathan Gregson
Ruby Tandoh by Charlotte Bland

Additional images courtesy of Shutterstock October issue, On sale 1 september

Publishing
Useful conversions
Oven temperatures
Publisher Celsius Fahrenheit Gas
Tim Harris mark
Use these handy conversion guides to help you
110 225 ¼
out in the kitchen. For readers in Australia or the 130 250 ½
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 ¼oz 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 58 for 50g 1¾oz 900g 2lb
Tim Harris subscription details) 75g 2¾oz 1kg 2lb 4oz Volume
100g 3oz
Published by Printed by 125g 4½oz 30ml 1fl oz
Select Publisher Services Precision Colour Printing 150g 5½oz 50ml 2fl oz
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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 (¼ pint)
250g 9oz 175ml 6fl oz
275g 9¾oz 200ml 7fl oz
300g 10½oz 300ml 10fl oz (½ pint)
www.vegetarianliving.co.uk 325g
350g
11½oz
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500ml
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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 1¼ 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 1½ pints
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covered in Vegetarian Living are completely vegetarian and/or vegan.

94 |

094_VL74[TeamNextMonthUSconv]NT2LHSJ2LH.indd 1 13/07/2016 16:14


Coffee
break
Araku is a
rather special
member of the
Suma coffee range, made using organic
Indian beans that have been roasted in
the UK. Slightly spicy, with caramel and
brown sugar flavours and a silky smooth,
well-rounded finish, this is a cooperative
coffee, produced with the support of an
organisation working to eliminate poverty
in India. Through Fairtrade partnerships
it also helps India’s Adivasi tribes access
secure incomes, education and healthcare
for the whole community.
l £4.99 from www.suma.coop.
Thirsty work
When kids are thirsty they quickly get
grumpy and tired, so keep the whole
family hydrated on outings with a bottle
from the Kid Kanteen range. Cheaper
than buying expensive bottled water, take
your own tap water in one of these handy
flasks, which provide families with healthy
and safe alternatives to plastic, glass
and lined aluminium bottles for young
children. These new, vacuum-insulated
and leakproof bottles help youngsters stay
hydrated after a hard day’s play.
l £22.95 from www.whitbyandco.co.uk.
Find out more at www.kleankanteen.com.
095_VL74[Advertorial]NTSJSM.indd 1
In the bag
Ecozone, the UK’s planet-friendly
household products company, has
launched two sizes of biodegradable
Compostable Bin Bags that are ideal for
use in all food waste bins. Made from a
combination of corn and potato starch,
the bags compost with ease while also
ensuring they are sturdy enough to cope
with a lot of waste. They are vegan and
Cruelty-free International approved too.
l Available from Ethical Superstore and Big
Green Smile at £1.99 for 6-litre bags and
£2.25 for 10-litre bags. Visit www.ecozone.
com for other stockist information.
The
essential
collection
A shopping guide to
the latest products for
your vegetarian or
vegan lifestyle…
Eggs-tra
special!
Now everyone can
enjoy the taste of scrambled
eggs on toast, a healthy omelette or a
homemade cake with VeganEgg! This
plant-based egg replacer can be used in
any recipe that calls for eggs, including
quiche, omelettes and cakes, and with the
same texture and similar taste to egg you
can even enjoy it scrambled on toast!
l Available at £6.99 from www.ethical
superstore.com. Enter offer code X5VEGQ
at the checkout and get £5 off your first
order when you spend £30 (offer ends
30 October 2016).
Promotions
A tasty bite
Seasoned with cumin and cracked
black pepper, these vegan-friendly
falafels are from Fry’s new Nature’s
Plant Proteins range, and are made with
quinoa, coriander and chickpeas. Enjoy
them burger-style in a bun with all your
favourite extra toppings, or why not try
them crumbled over a salad or in a pitta?
These delicious and versatile bites are a
great source of protein, and high in fibre
and iron too.
l Available at £2.95 for a pack of
four from Ocado. Find out more at
www.frysfamilyfoods.co.uk.
Take it on the chin
Great value is the watchword
in these uncertain times and
Handmade Naturals certainly
provide this with products that
rival top brands in terms of
quality, but at a very affordable
price. Their new Beard Oil
for Men is no exception –
combining organic argan,
camelia and kahai oils to
condition and soften all beard
types, it is unfragranced, comes
in a handy spray, and can be
applied directly to the skin as a
nourishing moisturiser too.
l £8.50 from www.handmadenaturals.
co.uk or call 01270 877516.
14/07/2016 13:44
 vegetarian LIVING
La Maison du Vert
vegetarian & vegan hotel & restaurant
Advertise in the pages of
eat Our hotel & restaurant is set in a stunning Normandy valley relax
within 3 acres of beautiful gardens. Vegetarian Living
• Delicious vegetarian and vegan gourmet menus

45mm wide • Naturally grown produce, organic wines, ciders and beers
• Visit Honfleur, Camembert, Monet’s garden, Mont St Michel
Call Wendy Kearns on
x Bayeux, D-Day landing beaches and war memorials
01392 466099
rest • Chateaux, markets, gardens, beaches, picturesque towns
• Walk, cycle, relax!
55mm high • Free WIFI

Contact: Debbie & Daniel Armitage

or email
61120 Ticheville, Normandy, France
00 33 2 33 36 95 84 Email: mail@maisonduvert.com wendy@vegmag.co.uk
see www.maisonduvert.com

ECO-FRIENDLY
Blossom’s
at The Hotel Continental

SKI CHALETS
where Vegetarians cook for Vegetarians
95mm wide For Lunches and Dinner Flexihours
x
55mm high ski groups up to 30% off
vegetarian To book Tel.01255 551298

email.hotconti@btconnect.com
charming chalets  real food  quaint alpine villages
PARADISKI, FRENCH ALPS
www.hotelcontinentalharwich.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

VL74-96-7.indd 96 15/07/2016 13:50:29

 www.vegetarianliving.co.uk
www.vegetarianliv
w
Sandburne Vegetarian Guest House
Keswick’s Vegetarian Accommodation of Choice!
This spacious, relaxing, quality accommodation is the former home of
Donald Watson, founder of the Vegan Society.
It offers stunning views of the North Western Fells and a choice of twin
rooms with luxury showers or a self-catering cottage sleeping 2- 5 next door.
* Delicious vegetarian or vegan breakfasts
* Plentiful parking, free wifi
For more information please contact;
Anthony Hazzard , Sandburne Vegetarian Guest House
Chestnut Hill, Keswick CA12 4LS
017687 73546 / 07795673687
www.sandburne.co.uk
email: anthony@sandburne.co.uk

We take into care those

that have suffered from
cruelty and neglect. Your
Sanctuary for Goats nancial support provides
them with a loving home
for the rest of their days
45mm wide 95mm wide
45mm wide 45mm wide
95mm wide
x x x x x
175mm high 175mm high
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175mm high 1

Visit our website at www.buttercups.org.uk

Boughton Monchelsea, Maidstone, Kent, ME17 4JU
45mm wide 45mm wide 45mm wide 45mm wide
Registered Charity Number 1099627

x x x x
235mm high 235mm high 235mm high 235mm high

Who will look after him when you’re gone?

You promised your dog a lifetime of companionship and love. But, if you
should die first, who would look after him then? Battersea will help you keep
your promise, and will care for him until we find him the perfect new home.
The Forever Loved card gives you peace of mind and the knowledge that your
promise won’t die with you.
Keep your promise to your beloved pets with a Forever Loved card
from Battersea.

Send or call for your free information pack about leaving a gift in your Will.
Mr/Mrs/Ms/other First name Surname
Address
Postcode
Telephone
Battersea Dogs & Cats Home would love to call you, to talk about the amazing difference you have
145mm wide 145mm wide
made and how your financial support can help more dogs and cats. Please share your telephone 14
number if you’re happy for us to contact you in this way.
x x
Battersea Dogs & Cats Home would like to contact you by post in future about how your
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financial support can help our dogs and cats. If you do not wish to be contacted 55mm high 5
please let us know by writing on this form or using the contact details below.

Supporter Services contact details: Freepost RTLJ-ETCZ-SCCZ,

Battersea Dogs & Cats Home, 4 Battersea Park Road, London SW8 4AA
Email: fundraising@battersea.org.uk
battersea.org.uk/forever Registered charity No. 206394 AC64

to advertise call Wendy

to advertise on 01392
call Wendy 466099
onto01392
advertise
873270or Wendy
call email: wendy@vegmag.co.uk
or email:
ontowendy@vegmag.co.uk
01392
advertise
873270
call Wendy
or email:
ontowendy@v
01392
advertis
87

VL74-96-7.indd 97 15/07/2016 09:51:35

 Eatingout
Alex Bourke waltzes around
the City of Music with Austrian
vegans Daniela Lais and
Madelaine Leitsberger.
Vienna
Home to Mozart, Beethoven and
Strauss, Vienna has several times
been voted the city with the
best quality of life in the world.
Shop in the Kärntner Strasse
pedestrian zone, ride the Ferris
wheel in Prater Amusement
Park, tour museums and imperial
palaces, take in a classical
concert or opera, and indulge
yourself at over 50 central
vegetarian cafés and restaurants.
Pastries and cakes are a
mainstay of Viennese culture
and cherished as works of art.
Apple strudel with rum-soaked
raisins rules, but seek out Sacher
torte, invented by Franz Sacher
in 1832, the ultimate chocolate
cake with apricot jam filling,
coated in dark chocolate and
served with whipped cream. A
dairy-free, organic version is at
98 |
098_VL74[EatingOut]NT2SJLH.indd 1
vegan patisserie and café Simply
Raw Bakery, along with raw
breakfasts such as Bircher muesli
with almond milk, and light
lunches like courgette noodles
with pesto. We also love Nom
Nom vegan bakery for cupcakes,
cakes, macaroons and brownies,
and the three Veganista ice
cream parlours dishing up 18
flavours of soya-, coconut-,
oat- or rice-cream cookie
sandwiches, cones and cups.
Everyone’s favourite
restaurant Swing Kitchen plays
happy, lively swing music in a
New York industrial chic decor.
Charly and Irene Schillinger turn
traditional Wienerschnitzel into
‘Veganschnitzel’ in a wrap, plus
five kinds of burger in a crisp
ciabatta sourdough bun, served
with chips or coleslaw and a
drink. There are also falafels,
Asian seitan ‘duck’ salad, and
desserts include Sacher muffin
and raspberry yogurt poppy tart.
Finish the day feasting on
hearty Austrian pub grub at
Rupp’s, a cosy vegetarian pub
Also recommended…
l Yamm! is an elegant
pay-by-weight vegetarian
buffet restaurant next to the
university, which also does
vegan breakfasts.
l Vienna Veggie Wine Club
host vegan tasting evenings at
Yamm! every first Friday of the
month (except January).
l Harvest Bistrot, opposite
the Karmelitermarkt multi-
ethnic food market, does
a lunch buffet (=C15.50),
weekend vegan brunch and
lots of vegan cakes.
NEED TO KNOW
Simply Raw Bakery
www.simplyrawbakery.at
Nom Nom
www.nomnom-v.com
Veganista
www.veganista.at
Swing Kitchen
www.swingkitchen.com
Rupp’s
www.rupps.at
Yamm!
www.yamm.at
Vienna Veggie Wine Club
www.vegculture.net/wine/vienna
complete with dart board, table Harvest Bistrot
footie and board games. Try www.harvest-bistrot.at
schnitzel with roast potatoes, Vegetasia
chilli sin carne, goulash, burgers, www.vegetasia.at
bratwurst, vegan apple strudel, Formosa Food
and nougat crepes with www.formosa.at
chocolate sauce and vanilla
Xu’s Cooking
custard. Main menu till 11pm, and www.xus-cooking.at
vegan cheese toasties till closing
Loving Hut
at 2 or 3am. There are craft and
www.lovinghut.at
organic beers, vegan wines, and
a thousand whiskies from all over Veganz
Facebook: Veganz Österreich
the world.
Maran Vegan
Facebook: Maran Vegan
About
Alex
Alex Bourke is
the publisher
of Vegetarian
Guides to
l Veggie Chinese restaurants
London, the British Isles
galore include Vegetasia,
and Paris. Vegetarian
Formosa Food, Xu’s Cooking
Paris is £9.95 from
and Loving Hut.
www.vegetarian.travel,
l At vegan supermarkets
where you’ll also find book
Veganz and Maran Vegan, you
extracts, links to veggie
can pick up fake meats, 80
travel websites and a
kinds of vegan cheese, and eat
calendar of vegan festivals.
in the restaurants.
13/07/2016 13:49
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