Cook Vegeta R Feb 2015

OFC_Feb Qx_Layout 1 04/12/2014 16:59 Page 1
MEAT-FREE FOOD MADE EASY
63
Healthy
+ Homemade
NEW
SEASON
RECIPES
* FALAFEL & WINTER SLAW

* SLOW-COOKED STEW
* CLASSIC HOMITY PIE
PAUL HOLLYWOODS
NOSTALGIC CAKES
www.cookveg.co.uk
...get it right every time!
A month of fresh flavours...

WWW.COOKVEG.CO.UK
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Warming Gnocchi Ba
Med-style Winter Salad
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MEAT-FREE FOOD MADE EASY
Bake it Better
ISSUE 75 | FEBRUARY 2015 3.99
COOK VEGETARIAN | ISSUE 75 | FEBRUARY 2015
COOK VEGETARIAN
PHIL VICKERY * GOOEY RHUBARB CRUMBLE * GLUTEN-FREE SAVIOURS
CV FEBRUARY 15 ISSUE 73 ROP master_COOK VEG 05/12/2014 13:16 Page 2
this month Feb_Layout 1 05/12/2014 17:03 Page 3
EDITOR: FAE GILFILLAN

FAE@COOKVEG.CO.UK
DEPUTY EDITOR:
HANNAH TUDOR
HANNAH@COOKVEG.CO.UK
Welcome to Cook Vegetarian. After the

excesses of Christmas, were all in need of
something a little healthier. But that doesnt
have to mean a diet of brown rice and boiled
veggies. This issue, weve struck the perfect
balance between low-fat and satisfying,
meaning you can turn over a new leaf without
depriving yourself. On pages 12-16, youll find
some healthy twists on classic winter dishes
the Quorn cottage pie will leave you feeling
positively virtuous.
But that doesnt mean you cant have the
odd treat, so Paul Hollywood takes
inspiration from puddings of his past
on pages 20-23, while Hope & Greenwood
show us how to make veggie sweets.
After all, everything in moderation...
Happy cooking!
PAUL HOLLYWOOD
BAKES UP A BAKEWELL TART
Fae x
ThisMonth...
This month, make it all

about dishes to share. This
warming family dish can be
made and frozen ahead, and
is gluten-free too! Vary the
veg according to whats in
your fridge
PHIL VICKERY
COOKS YOU BREAKFAST
SOPHIE WRIGHT
MAKES FEASTS FROM STAPLES
TOM HUNT
SERVES UP WITH LOVE
ROSE ELLIOT
SOLVES YOUR DILEMMAS
HEMSLEY + HEMSLEY
HEALTHY EATING ADVICE
TURN TO P8 FOR THE RECIPE

WWW.COOKVEG.CO.UK
Contents Feb_Layout 1 08/12/2014 09:43 Page 2
FEBRUARY 2015
85
CLEAN FOOD
SPECIAL
12 HEALTHY FOOD FOR
GLUTTONS
Perfect these traditional suppers with our

lighter versions. Theyre just the ticket for
cold winter nights
18 WE EAT THIS WAY BECAUSE

IT MAKES US FEEL GOOD
The health food goddesses, Hemsley +
Hemsley, reveal their top tips for boosting
your nutrition today
35
26
47 GLUTEN-FREE SAVIOURS
If you have coeliac disease, or suffer from gluten

sensitivity or intolerance, heres a roundup of
our favourite free-from store cupboard
staples to stock up on
30 DITCH THE DAIRY
Heres our pick of the best vegan milks, cheeses,

spreads and more to ensure youre cooking with
the best possible ingredients
53 DONT CONSIGN CAULIFLOWER TO A LIFE SPENT

UNDER A BLANKET OF
CHEESE SAUCE
Food writer Tom Shingler persuades us to get

creative with this brassica
63 EAT WELL, LIVE WELL
More nutritional advice from the expert
Make your best ever

bakewell tart with
Paul Hollywoods
easy recipe on page 20
WWW.COOKVEG.CO.UK
FREEZES
WELL
QUICK
MAKE
Tom Hunt shares this seasons finest veg

Whip up a banquet for Chinese New Year
We catch up with Veronica Stenberg of

blog Elegantly Vegan to find out what shes
cooking right now
SYMBOLS IN COOK VEGETARIAN:
34 COOKED WITH LOVE
48 BETTER THAN A TAKEAWAY
58 MY MAIN AIM IS TO
CREATE DISHES WHERE THE
VEGETABLES ARE THE STAR
28 DIY VEGAN
Learn how to make your own dairy

replacements at home with our handy guide
to cashew butter and almond milk
EAT IT NOW
56 WINTERCRESS MAKES AN
EXCELLENT ADDITION TO
HEARTY PULSES
Tim Maddams leads us on a search for an ingredient to see us through the colder months
80 SEASONED TO
PERFECTION
Jack Monroes centrestage winter fruit and veg
COST
CUTTING
ECO
FRIENDLY
VEGAN
FRIENDLY
GF
GLUTEN
FREE
Contents Feb_Layout 1 08/12/2014 09:46 Page 3
CONTENTS
CONTENTS
68
This month,
discover how
to make your
favourite dishes
just that little bit
healthier
NEW SKILLS
40 5 TIPS FOR TOP-NOTCH TOFU
Conquer this often hard-to-cook veggie staple
with our essential advice
67 ASK ROSE
The kitchen doctor is here to fix all your

culinary problems
78 COOKING WITH CHICO
The cookery school owner gets inspired by

Seville oranges
49
WEEKEND
COOKING
20 PAUL HOLLYWOODS
BEST OF BRITISH
Get nostalgic with these bakes
42 SWEETS FOR MY SWEET

Hope and Greenwoods veggie sweets
72 YOUR NEW MIDWEEK MENU

Five speedy dinners for when times not
on your side
83 KITCHEN CANDY
Our favourite love-inspired kitchenware
23
54
EVERYDAY
24 FEEL GOOD FOOD!
Need some weekday ideas? Look no further...
33 RECIPE OF THE MONTH
Try this fresh and warming veggie chilli tonight!
38 10 SAVVY SHORTCUTS
Chef Sophie Wright shows us how to make

feasts with the food that we already have in
our cupboards
64 ONE INGREDIENT, FIVE

DINNERS
Use up your eggs using these exciting recipes
86 START YOUR DAY RIGHT
Tuck in to Phil Vickerys tasty breakfast bites

COVER: TIME SYNDICATION/CHARLOTTE TOLHURST
Calorie and fat analysis provided by Nutracheck.co.uk, the UKs largest
online calorie counter, (over 100,000 foods). Download the App search
for Nutracheck in the App Store or Play Store.
DIGITAL EDITIONS ARE AVAILABLE FROM:
WIN
DELICIOUS
FOODS & MORE!
Weve got 10 pairs of tickets to a
double show spectacular, a healthy
delicious hamper, and a selection
of vegetarian cheeses to give
away (p93). Or, write in to win
goodies from Free & Easy (p10).
WWW.COOKVEG.CO.UK
e i e ndex Feb Qx_Layout 1 05/12/2014 11:1
Page 1
ADVICE
Recipe
ll of the full length recipes in this issue of

ook egetarian are listed here, but remember
there are lots more tips recipe ideas throughout
MAIN
COURSES
STARTERS &
LIGHT BITES
Apple & Wintercress Cheese on
Toast 56
Asian Noodle & Miso Ramen 39
Butter Bean & Carrot Broth 38
Cauliflower Couscous 54
Colourful Winter Vegetable
Salad 59
Egg Fried Rice Stir-fry 38
Ginger & Wintercress Soup 56
Grilled Pepper Panzanella with
Feta 85
Lazy Soup 25
Lentils, Broccoli, Doclelatte
& Walnut Pesto 38
Muffizzas 81
Pear, Potato & Watercress
Soup 73
Warm Chickpea, Spice Roasted
Tomato & Paneer Salad 39
White Beans with
Wintercress 39
6
WWW.COOKVEG.CO.UK
Aubergine, Red Pepper & Fennel

Seed Stew 26
Black Bean Chilli with
Avocado 39
Chunky Italian Vegetable Pasta
Sauce 13
Creamy Pasta Sauce 13
Creamy Vegetable Curry 73
Creamy Wild Mushroom &
Walnut Pasta 74
Falafel & Winter Slaw with
Yoghurt 34
Flagoulet Bean & Chard
Cassoulet 39
Gnocchi Bake 25
Hommity Pie 37
Moroccan Vegetable Tagine 15
Pea & Cauliflower Frittata 75
Pea, Tomato & Ricotta Tart 9
Pepper & Feta Tart 39

Pepper, Onion & Egg Medley 64
Quottage Pie 13
Savour-the-flavour Flan 64
Savoury Cheese & Leek Bread
Pudding 85
Sichuan Pepper & Tofu Stir-Fry 75
Silken Tofu with Spicy Sauce &
Peanuts 48
Spicy Black Bean Tofu 51
Spinach, Potato & Courgette
Fritatta 64
Squash Dhal with Sesame
Cabbage Slaw 18
Squash & Mushroom Filo Pots 16
Stir-fried Tofu Sticks with Green
Vegetables 48
Sweetcorn Fritters 36
Tomato & Aubergine Pilaf 38
Vegan Wild Mushroom Stew 60
Whole Wheat Spaghetti, Courgette
& Artichoke 38
SIDES
Roasted Cauliflower with Lemon &
Paprika 54
SWEETS AND
DESSERTS
Apple Cupcakes with Toffee
Buttercream Icing 64
Apple Pancakes with Oozy
Butterscotch Sauce 64
Bakewell Tart 21
Cider Cake 21
Lemon Sherbert 43
Rosehip Iced Gems 44
Rhubarb & Ginger Crumble 81
Seashell Caramels 45
Vegan Coconut, Cashew & Vanilla
Cheesecake 60
Welsh Gingerbread 21
OTHER
Almond Milk 28
Banana Bounty Mocktail 70
Cashew Butter 29
Italian Tomato Sauce 25
Hummus 59
Sunday Night Pesto 25
COOK VEGETARIAN
GENERAL ENQUIRIES
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Advertising Manager
Lee Forster
01206 505928 lee@cookveg.co.uk
Art Editor
Matt Sumner
Designers
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Ad Production
Angela Scrivener
Photography
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Promotions Manager
Liz Tuthill,
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Accounts
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Tel: 0844 856 0648
Overseas: +44 (0) 1795 414906
Email:
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callum.burgess@aceville.co.uk
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Publisher
Matthew Tudor
Published by:
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25 Phoenix Court,
Hawkins Road,
Colchester, CO2 8JY
Tel: 01206 505900
www.cookveg.co.uk
News Feb_NEW Qx_Layout 1 08/12/2014 09:54 Page 2
Kitchen notebook
Discover what has whet our appetite in the world of meat-free cooking this month!
A WAY TO
THE HEART
Winter Vegetable
& Bean Crumble
GF
Serves 4
Ready in 55 mins
Y 2 tbsp olive oil Y 1 white onion,
chopped Y 2 leeks, finely sliced Y 2 garlic
cloves, crushed Y 1 red chilli, deseeded
and finely chopped Y 500g butternut
squash peeled, deseeded and cut into
chunks Y 2 x 400g cans butter beans,
drained and rinsed
Y pinch of smoked paprika Y pinch
of cayenne pepper Y 700g jar passata
Y 800ml gluten-free vegan
vegetable stock
Impress that special

someone this Valentines Day
by injecting some romance
into your kitchen with this
high-end collection from
www.occo.co.uk: Le Creuset
Deep Heart Dish, 49. Le
Creuset Small Utensil Jar,
20; Peugeot Paris Pepper
Mill, 58.99; Lexington Large
Earthenware Bowl, 49;
Lexington Living Mitten, 14;
The Linen Works Tablecloth
White, 110; Lexington Living
Kitchen Towel, 12; Universal
Expert Slotted Spoon, 15;
Lexington Living
Potholder, 12.
For the Crumble Topping

Y 140g Tesco Free From Fresh Brown
Bread Y 30g walnut pieces Y 2tbsp fresh
Parsley chopped Y 150g Tesco Free From
Strong Soya Cheese
1 Preheat the oven to 180C/375F/Gas 4.
2 In a medium pan, heat the olive oil and
saut the red onion, leeks, garlic and chilli
for five minutes until the leeks are just soft.
3 Add the butternut squash, butter beans,
spices, passata and stock. Season and
simmer for a further five minutes.
4 To make the crumble topping place the
bread, walnuts, parsley and half of the soya
cheese into a food processor. Pulse until
the mixture resembles breadcrumbs.
Grate the remaining soya cheese.
5 Pour the vegetable and butter bean
mixture into a shallow ovenproof dish.
Scatter over the crumble mix and sprinkle
over the remaining soya cheese.
6 Bake for 30 minutes, or until the topping
is golden and crisp.
7 Serve with a mixed green salad.
8
WWW.COOKVEG.CO.UK
COOK BOOK OF THE MONTH
SKINNY SIP
This is the time of year when
thoughts turn to lighter dishes
and feel good foods. But that
doesn't mean going without.
This Apple and Champagne
Cocktail is only 110 cals,
because we all deserve a little
indulgence every now and again.
How to make: Add a couple
of drops of grenadine to the
bottom of a Champagne
glass. Pour over chilled Pink
Lady juice and top up with
Champagne. For more
recipe ideas, visit
www.pinkladyapples.co.uk
Let Madhur Jeffrey

inspire what you serve
up this February
Indian vegetarian foods are perhaps the most

avourful, the most nutritionally balanced, and
the most varied in the entire world, says Madhur
Jeffrey, Indian cuisine connesieur. And the
stalwart of any meat-free Indian banquet is a
good dhal (pronounced daal) recipe. Dhal stands
for the whole family of dried beans, pulses,
legumes and split peas, and the dishes you can
create are endless just get creative with the
spices and veg you add. We love blackeyed peas with coriander and green
chillies, chana dal with spinach and
tomato or green lentils with kale, all
of which can be found in Madhurs
new book Curry Easy Vegetarian
(25, Ebury Publishing).
News Feb_NEW Qx_Layout 1 08/12/2014 09:56 Page 3
PEA, TOMATO AND

RICOTTA TART

Roll out the pastry on a lightly floured work
surface to a circle shape, about 4mm thick.
Then, use the pastry to line a 20cm deep
loose-bottomed flan tin. Line with foil and
fill dry beans and bake for 12-15 minutes.
Remove the foil.
2 While the case is cooking, cook the peas
in a pan of boiling water for 2-3 minutes
until just tender. Drain. Heat the oil and cook
the spring onions and courgette for five
minutes. Add the peas and stir together.
3 Beat the ricotta with the eggs and milk,
and season. Stir in the peas and onion
mixture and use to fill the pastry case.
Arrange the halved tomatoes around the
edge. Scatter with the cheese and bake
for 30-35 minutes until golden.
Serves 6
Ready in 1 hr
Y 250g ready-made shortcrust pastry,
thawed Y 100g Waitrose Ready Shelled

Garden Peas Y 1 tbsp olive oil Y 1 bunch of
spring onions, sliced Y 1 courgette, diced
Y 250g ricotta Y 2 medium free-range eggs,
beaten Y 3 tbsp semi-skimmed milk Y 8-10
essential cherry tomatoes, halved Y 4 tbsp
grated vegetarian Parmesan-style cheese
SMOKING HOT!
SMOKED FOODS AND HOME SMOKING REMAINS A BIG TREND FOR

2015. HERES OUR FAVOURITE SMOKY GOODIES
Smoking foods at
home is easy and
fun. We love this
Smoking Gun,
59.99, from
online kitchenware
emporium
Cream Supplies.
Forget overpowering
or fake smoked
cheeses and go for
Snowdonias
Beechwood (4
per 200g,
www.snowdonia
cheese.co.uk).
Supermarket sweep
THREE OF OUR FAVOURITES FROM
THIS MONTH'S DON'T-MISS LIST!
1 Veggie bites
After the excesses of Christmas most
of us feel the need for healthy foods, so
were pleased to have stumbled across
these guilt-free Scrubbys Vegetable
Crisps, 1.25 www.scrubbys.co.uk
2 Cut the mustard

This new English Provender
Wholegrain Mustard with Fig &
Honey, 1.49, is delicious stirred
into crme frache for a creamy
mustard sauce perfect with a plate
of roasted veg and couscous.
www.englishprovender.com
F R U
T P
WK.
Stick-em-up! Say cheese!
INSTARTERS
SEASON
Top tofu
Add that umamiladen smoky flavour

to stir-fries, curries,
salads and more for
a protein-packed
flavour boost, with
Cauldrons Smoked
Tofu, 2, Waitrose
HOW TO USE UP...

LEFTOVER SALAD
Cook it up
Fry spring onion, add
veggie stock, peas and
wilt in some salad leaves.
Perfect pesto
Whiz up a selection of
lettuce leaves with olive
oil, veggie Parmesan,
pine kernals, lemon
juice and garlic.
Salad soup
Cook and reduce lettuce,
spring onions, potatoes,
cucumber and veggie
stock. Blend and reheat.
Add some chopped
chives to garnish.
3 Drinks galore
Warm your body and soul with this
newly-launched Cardhu Gold
Reserve, 35. It has notes of toffee
and apple whisky sours anyone?
Available from Tesco
WWW.COOKVEG.CO.UK
Letters Feb Qx_Layout 1 08/12/2014 10:02 Page 2
GET IN TOUCH
STARTERS
IN SEASON
@ EMAIL
yourtips@cookveg.co.uk
FACEBOOK
www.facebook.com/
cookvegetarian
Over to you
TWITTER
@cookveg.co.uk
Wed love to hear your news and views, favourites recipes and comments
on anything youve read in Cook Veg, and you could win a fantastic prize!
Gingerbread Cake
with Whiskey Caramel
Cut out
and keep
To wax or not
STAR
LETTER
Ive heard that waxed lemons and limes arent

vegetarian. Do you mind explaining why this is?
Lisa Pleasted, by email
Your last two issues have

been so helpful. Im cooking for my
family this Christmas and Ive decided
its going to be completely meat-free
much to the horror of my carnivore
wife! Luckily, Ive bookmarked the
recipes I am going to make: Addie Mays
Christmas Nut Loaf From The Leon
Restaurant; Broccoli with Walnut
Vinaigrette; Roasted Caramelised
Shallots; and Gratin Dauphinois, from
the December issue. Plus, the
Gingerbread Cake with Whiskey
Caramel from the January issue, and
shes coming round to the idea. Shes
even asked if we can have Stuffed
Portobello Mushrooms (January
issue) for starters!
Charlie Badham, by email
Thank you for your email. This is an

interesting point as some say the wax is
suitable for vegetarian but not vegans, while
others consider is unsuitable for vegetarians.
Fruit producers spray the skin of citrus
fruits with a thin layer of wax to help keep the
produce fresher for longer. Although this wax
is considered safe for consumption, some
sprays do contain shellac. Shellac is a resin
secreted by the female lac bug, on trees in the
forests of India and Thailand. So it is like
honey, in that it is a by-product made by the
insect. However, an article from the
Department of Zoology at Udai Pratap
Autonomous College in India, claimed that
300,000 lac insects are killed for every
kilogram of lac resin produced. Wed be
interested to know other readers opinions
on this topic. Please email
yourtips@cookveg.co.uk
Going gluten-free
WRITE IN TO
WIN!
For your chance to win the new range from

Free & Easy, simply write in to tell us what
youve enjoyed about the magazine this
month. Or, share your favourite cookery tips
via twitter @cookveg or Facebook
www.facebook.com/cookvegetarian.
Free & Easys delicious range of soups,
sauces, ready meals, curry pastes
and gravies are made with wholesome
ingredients all suitable for vegans.
Theyre also free from known allergens,
such as: wheat, gluten, dairy, nuts, mustard
and celery. Prices start from 1.11.
www.healthyfoodbrands.co.uk.
10
WWW.COOKVEG.CO.UK
After getting diagnosed with gluten sensitivity,

I needed to re-think my diet a little bit. Im not
looking forward to as I love bread and pasta! Im
glad Ive kept old copies of Cook Vegetarian as the
recipes are clearly labelled gluten-free.
Stephanie Fearne, by email
Thanks for your email Stephanie. Good luck on
your gluten-free adventure!

There are lots
of great wheat bread and
pasta alternatives available
nowawadays weve
recently discovered DellUgo Chickpea
Fusilli, 1.79 for 300g. Also, check out our
gluten-free shopping round-up on page 47.
What youre cooking this month...

@LauraLRandell
is settling down for a
hearty vegan tagine
@seomars68
has come over all
romantic with this
chickpea salad
@MyWifeMakes
is inspiring us to eat
clean with this one-pot
quinoa dish
OUR FAVOURITE ONLINE COMMENT THIS MONTH...

Im making a homemade veggie deep pan pizza (made my own dough) with red onion, garlic, mushrooms,
red and green peppers, olives and mozzarella toppings. Served with my own garlic and herb bread. Its much
more satisfying than any takeaway! Dan Goulden, via Facebook.
Share your comments www.facebook.co.uk/cookvegetarian
5 Classic dinners Qx_Layout 1 08/12/2014 10:18 Page 3
Healthy food
for gluttons
Low-fat and delicious it is possible! These classic
dinners are sure to wow a crowd...
12
WWW.COOKVEG.CO.UK
IN SEASON
STARTERS
CREAMY
PASTA SAUCE
Serves 4
Ready in 10 mins
2 level tsp cornflour
150ml skimmed milk
150ml vegetable stock
250g fat-free fromage frais
1 level tsp Dijon mustard
salt and freshly ground black pepper
large handful of chopped mixed fresh
herbs, such as chives, parsley,
tarragon, chervil or basil (optional)
1 Blend the cornflour with a little of
the milk to make a smooth, thick
paste. Stir in the remaining milk and
the stock, pour into a saucepan and
heat very gently for 2-3 minutes,
stirring until warmed through and
just thickened.
2 Remove the sauce from the heat
and stir in the fromage frais and Dijon
mustard. Season to taste and stir
in the herbs, if using.
3 Serve with your favourite pasta
and vegetables.
PER SERVING: 75 CALS, 0.8G FAT
CHUNKY ITALIAN
VEGETABLE PASTA
SAUCE
V
GF
Serves 4
Ready in 40 mins
VERSATILE
FLAVOURFUL SAUCE
low-calorie cooking spray

1 large red onion, cut into wedges
3 garlic cloves, crushed
2 large carrots, peeled and diced
2 large fennel bulbs, trimmed and
cut into chunks
2 medium courgettes, trimmed
and cut into chunks
400g can cherry tomatoes
400g passata
150ml vegan gluten-free
vegetable stock
large handful of fresh basil leaves
1 tsp sweetener
This classic sauce is packed

with healthy leftovers and
would be lovely spooned into
baked potatoes...
1 Spray a large saucepan with low

-calorie cooking spray and place
over a low heat. Add the onion, garlic,
carrots, fennel and courgettes and
fry for 3-4 minutes.
2 Add the tomatoes, passata, stock,
most of the basil leaves, and the
sweetener. Bring to the boil and
simmer for 20-25 minutes, stirring
occasionally, until the sauce has
thickened and the vegetables are
all tender.
3 Garnish the vegetables with the
remaining basil and serve with the
pasta of your choice.
QUOTTAGE PIE
Serves 4
Ready in 1hr
WWW.COOKVEG.CO.UK
13
SPICY &G
WARMIN
14
WWW.COOKVEG.CO.UK
IN SEASON
STARTERS
Tagines are irresistibly rich stews from North

Africa and our vegetarian version features sweet,
satisfying squash and healthy chickpeas, with a
side of couscous that you can stud with crunchy
pink pomegranate seeds
2 large onions, chopped
2 celery sticks, trimmed and
finely chopped
2 large carrots, peeled and diced
500g Quorn mince
400g can chopped tomatoes with
garlic and herbs
1 tbsp vegetarian Worcestershire
sauce (optional)
300ml hot vegetable stock
415g can baked beans
750g new potatoes, unpeeled and
scrubbed
1 Preheat the oven to 200C/
400F/Gas 6.
2 Spray a large, deep frying pan with
low-calorie cooking spray. Add the
onions, celery and carrots and stir
-fry for 4-5 minutes. Stir in the Quorn,
tomatoes, veggie Worcestershire
sauce (if using) and stock. Bring
to the boil, cover and simmer for 20
minutes. Season to taste and stir in
the baked beans.
3 Meanwhile, cook the potatoes in a
pan of lightly salted boiling water for
15 minutes until tender. Drain well
and roughly crush with the back
of a fork.
4 Tip the Quorn mince mixture into a
large ovenproof dish, spoon over the
potatoes to cover and bake for
20-25 minutes until golden.
5 Serve hot with vegetables of
your choice.
MOROCCAN
VEGETABLE
TAGINE
Serves 4
Ready in 55 mins
1 large red onion, cut into wedges

1 large garlic clove, crushed
4cm piece of root ginger, peeled and
finely grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
1 tsp dried chilli flakes
2 x 400g cans chopped tomatoes
1 lt hot vegetable stock
1 tsp sweetener
1 butternut squash, deseeded, peeled
and cut into chunks
400g can chickpeas, drained
1 red pepper, deseeded and cut

into chunks
500g dried couscous
seeds of 1 pomegranate (optional)
large handful of roughly chopped
fresh mint
1 Spray a large deep saucepan with
low-calorie cooking spray. Add the red
onion, garlic and ginger and fry over a
medium heat for 3-4 minutes, stirring.
Add the dry spices, tomatoes, 450ml
of the stock and sweetener and bring
to the boil.
2 Add the butternut squash, cover
WWW.COOKVEG.CO.UK
15
IN
SEASON
STARTERS
SQUASH AND
MUSHROOM FILO
POTS
EFFORTLESSLY
PERFECT PIES
Serves 4
Ready in 1 hr 10 mins
low-calorie
1 small butternut squash, peeled,
deseeded and cut into chunks
small handful of fresh thyme leaves
3 large garlic cloves, crushed
1 large red onion, cut into thin wedges
250g chestnut mushrooms, sliced
2 level tsp cornflour
1 tbsp vegetarian Worcestershire
sauce (optional)
100g baby spinach leaves
1 large sheet filo pastry
stock has been absorbed. Fluff up with

a fork, stir in the pomegranate seeds
if you are using them plus most of
the mint and season well.
4 Garnish the tagine with the
remaining mint and serve with the
couscous.
1 Preheat the oven to 200C/

400F/Gas 6.
2 Spray a large roasting tray with lowcalorie cooking spray and add the
squash, thyme, garlic and red onion.
Season and roast for 40 minutes or
until softened, shaking the pan a few
times during cooking. Leave the oven
on when they're done.
3 Meanwhile, spray a large frying pan
with low-calorie cooking spray and fry
the mushrooms over a high heat for
4-5 minutes.
4 Mix the cornflour with two
tablespoons of water to make a
smooth paste and stir into the
vegetable stock. Add the veggie
Worcestershire sauce (if using) and
pour over the mushrooms. Cook for
1-2 minutes until thickened slightly.
Add half the spinach and stir until
wilted. Add the roasted vegetables and
stir to mix well, then spoon the mixture
into four individual pie dishes.
5 Scrunch each piece of filo pastry
and use to just cover each of the pies.
Arrange the pie dishes on a baking
tray and spray with low-calorie
cooking spray. Season with salt and
freshly ground black pepper and
bake for 12-15 minutes until crisp
and golden.
6 These are delicious served with
new potatoes and vegetables of
your choice.
Recipes taken from

Slimming World's
Family Feasts on a
Budget* available
from all 12,000
Slimming World
groups priced at 4.95. Photos:
Slimming Worlds Family Feasts on
a Budget/Karen Thomas.
and simmer for 30 minutes. Add the

chickpeas and red pepper and simmer
for a further 10-15 minutes until the
squash is tender.
3 Meanwhile, place the couscous into
a bowl and pour over the remaining
stock until just covered. Cover and
leave for five minutes or until all the
16
WWW.COOKVEG.CO.UK
*INCLUDES NON-VEGETARIAN CONTENT
BOOKSHELF
15
inutes
it
Feb_Layout 1 05/12/2014 12:59 Page
WE EAT
THIS WAY
BECAUSE IT
MAKES US
FEEL GOOD
The health gurus of delicious food
share their culinary thoughts
MELISSA AND
JASMINE ARE THE
SISTERS BEHIND
BLOG WWW.
HEMSLEYAND
HEMSLEY.CO.UK
SQUASH DAHL
WITH SESAME
CABBAGE SLAW
GF
Heat 1 tbsp coconut oil over a

medium heat, add 1 chopped onion
and gently fry. Add 2 chopped garlic
cloves and some chopped ginger,
1 tsp of cayenne pepper and tsp
of turmeric to the pan. Fry for a
further 1 min. Add 100g of lentils,
1 peeled and chopped butternut
squash, 200ml of coconut milk and
350ml of water. Stir, cover and let it
simmer for 30 mins.
In a large bowl, toss shredded red
cabbage with tbsp olive oil, the
juice from lemon, 10g of
shredded mint and 10g coriander.
Season with salt to taste. Sprinkle
over toasted sesame seeds. Stir
20g coriander leaves into the dahl.
Add the juice from the other lemon
half and season with salt
and taste.
Hemsely and Hemsley are in
partnership with Riverford.
www.riverford.co.uk
When you re playing around ith

hole ingredients you can come up
ith anything you ant
18
WWW.COOKVEG.CO.UK
o
re your coo
e
ichael Pollen he talks about how society
changed forever when the cooking pot was invented.
.
e ur mum inspired my love for cooking. She
never wasted anything and taught us how to make a lot
from a little. I think thats really important as so much
food is thrown away.
t your r t e ory o coo
e ur um was working late and I was fed up
with Dad feeding us chips so I tried to make a risotto by
stir frying rice with red wine It was disgusting.
e
um would peel off the hard pith of a pink
grapefruit and feed me the whole segments. Thats love
Its the most decadent fruit.
ou
o
e
and
she
e
t rte y
o e
e oo or ot er eo e
t co e out
. bout eight years ago, asmine or ed as a model
ould ta e food on shoots and people ould as hat
as eating o one ne
hat uinoa or ale as, but
ere eating this ay a long time ago
e We eat this ay because it ma es me feel good,
gi es me energy and is delicious It as ne er a anity pro ect
t o you e t e o o e
tc
e I eat the same When you re playing around in the
itchen ith hole ingredients you can pretty much come up
ith anything you ant
t your our te
ter e
e
I lo e roasted erusalem articho e auliflo er
is great ith a hole clo e of garlic and coconut oil hi ed
up ith a drop of truffle oil and egetarian armesan
style cheese
e I li e chard or cabbage nero ith coconut oil,
garlic and chilli and a s uee e of lemon uice you can eat
it ith anything
e
ey
e
ey
e te e u
t
oco ut
or ore or t o t eet
ccoco uto u
e r yt
oco
WWW.COOKVEG.CO.UK
00
Pau
o y ood_Layout 1 05/12/2014 10:5
Page 2
PAUL HOLLYWOODS
BEST OF BRITISH
Ta e a trip do n memory lane ith
these three traditional ba es
I
T!
20
WWW.COOKVEG.CO.UK
Pau
o y ood_Layout 1 05/12/2014 10:5
Page
IN SEASON
NEW SKILLS
here s nothing li e homemade gingerbread or

ba e ell tart for a bit of feel good nostalgia
nd, in aul olly ood s latest boo aul
ollywoods ritish aking he s tapping into our
istful desires by sharing an archi e of traditional
regional ba es from across the country If you stic
closely to his clear, no nonsense instructions, these
e citing ba es are guaranteed to come out beautifully
ut once you re au fait ith them you can ma e them
a ne family tradition by putting your o n t ist on
the recipe lueberry a e ell tart anyone
the milk. Pour onto the dry ingredients

I e or ed all
and mix thoroughly.
4 Pour the mixture into the prepared
o er the country
baking tin and bake for 30-40 minutes,
as a ba er, and
until a skewer inserted in the centre
comes out clean.
e ery here I go,
5 Leave to cool completely, then cut
I see a passion for
into squares. Store in an airtight tin.
gingerbread will mature and
ba ing I li e to nd The
become stickier with keeping.
PER BATCH: 236 CALS, 7.4 G FAT
out hat people
ma e at home and CIDER CAKE
they lo e to tell me
WELSH
GINGERBREAD
te utter
t o t ro
u r
r e ree r e e
our
t
c r o te o o
t
rou c
o
ry c er
c
u r or u t
es s u res
e
in
ins
ou
e
ins
es n
in r
e r
our
rou
er o t o
u
te utter ce
e er r u r
e c
e ee c o
c tre c e
o ey
c
r
so nee
e
or t
1 Heat the oven to 170C/325F/

Gas 3. Grease and line the
baking tin.
2 Sift the flour into a large bowl with
the ginger, if using. Add the butter and
rub it in with your fingertips until the
mixture resembles fine breadcrumbs.
Stir in the sugar and candied peel.
3 Put the treacle, honey and milk in a
saucepan and heat gently, stirring, until
the treacle and honey have melted into
ou
ee
so nee
c rou
c et
1 Heat the oven to 180C/350F/Gas 4.

Grease the round cake tin and line the
base with baking parchment.
2 Beat the butter and sugar together
with a handheld electric whisk until
pale and fluffy, then beat in the eggs
one at a time. Sift the flour, bicarbonate
of soda and cinnamon together.
3 Fold about a third of the flour mix
into the whisked mixture, then fold

in half of the cider, with a large metal
spoon or spatula. Fold in another third
of the flour, then the rest of the cider.
Finally fold in the remaining flour until
evenly combined.
4 Transfer the mixture to the prepared
cake tin and gently level the surface.
Bake for 30-40 minutes, until a skewer
inserted in the centre comes out clean.
5 Leave the cake to cool in the tin for
20 minutes, then turn out onto a wire
rack and set aside to cool completely.
Dust with icing sugar to serve.
PER SERVING: 275 CALS, 12G FAT
BAKEWELL TART
E
es in
s i es
r
ins
or t e
str
our
t
c
u r
co u
te utter
e u ree r e e
t e o u ce
t ce co
ter
ce
or t e r n i ne i in
u
te utter
c ter u r
r e ree r e e
our
rou
o
ro o
o e tr ct o t o
r
erry
ider ca es are teatime fa ourites in cider

producing areas and many recipes use bicarbonate
of soda as the raising agent To acti ate it, you
need an acidic ingredient and dry nglish cider
does the ob perfectly
WWW.COOKVEG.CO.UK
21
Pau
o y ood_Layout 1 05/12/2014 10:54 Page 4
orget supermar et ersions home

made is the ay to go ith this popular
tart I e included fresh raspberries here
for a sharp contrast to the s eetness of
the frangipane
BACK TO BAKING
Make sure your cakes
come out great
Rolling pin opt for a heavy one
so you dont have to put too much
weight on it. A traditional, long
wooden one is ideal.
Baking tray its best to spend
a little extra to get robust, heavyduty ones that dont buckle in the
heat of the oven.
Oven thermometer domestic
ovens are notoriously inaccurate
so purchasing one of these will
make your bakes better.
r
c
err e
o
u r or u t
e
ou
so nee
c rect u r t rt t
c rou t rt t
CIDER
CAKE
1 To make the pastry, mix the flour and

icing sugar together in a bowl. Add the
butter and rub it in lightly with your
fingertips until the mixture resembles
fine breadcrumbs. Mix the egg with the
lemon juice and two teaspoons of
water. Stir into the mixture with a
round-bladed knife, adding another
teaspoon of water if necessary.
2 As the dough comes together, gently
knead it into a smooth ball. Wrap in
clingfilm and chill for 15 minutes.
3 Heat the oven to 200C/400F/Gas 6.
Roll out the pastry on a lightly-floured
surface to a 3mm thickness and use to
line a 36x12cm loose-bottomed tart tin,
leaving a little of the excess pastry
overhanging the edge.
4 Line the pastry case with baking
parchment and fill with baking beans
or dried beans. Bake blind for 12-15
minutes, until the pastry is dry to the
touch. Remove the paper and beans
and return the pastry case to the oven
for about five minutes until very lightly
coloured. Trim away excess pastry
from the edge. Turn the oven down
to 180C/350F/Gas 4.
5 For the frangipane filling, beat the
butter and sugar together until light
and fluffy, then beat in the eggs one
at a time. Stir in the flour, ground
almonds and the almond extract,
if using.
6 Spread the jam over the base of the
pastry case and scatter over the
raspberries. Top with the frangipane
and spread evenly. Bake for 10
minutes, then scatter the flaked
almonds on top and cook for a further
15 minutes until the filling is golden.
Leave to cool in the tin before slicing.
Dust with icing sugar to serve.
22
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or
o y ood_Layout 1 05/12/2014 10:55 Page 5
IN SEASON
NEW
SKILLS
BAKEWELL
TART
Pau
BOOKSHELF
Recipes taken
from Paul
Hollywoods
British
Baking* (25,
Bloomsbury)
WWW.COOKVEG.CO.UK
23
Weekday wonders Qx_Layout 1 05/12/2014 16:04 Page 3
WHIZ UP IN
MINUTES!
SUNDAY NIGHT PESTO
24
WWW.COOKVEG.CO.UK
IN SEASON
EVERYDAY
FEEL
GOOD FOOD
These effortless dishes are ideal when you need a good dinner, fast
SUNDAY
NIGHT PESTO
Serves 4
Ready in 5 mins
about 30g leaves/herbs
40g vegetarian Parmesan-style
cheese
1/2 garlic clove, crushed
40g nuts, lightly toasted
pinch of salt
grind of pepper
75ml extra virgin olive oil
squeeze of lemon (optional)
1 Place the herbs, grated cheese,
crushed garlic and the nuts (cooled,
after their toasting) in a food
processor. Whiz up, season and add
the oil. Taste. Add more of what you
fancy, and a squirt of lemon juice.
2 This will keep for a couple of
weeks in a lidded jar in the fridge
just make sure there is a layer
of oil over the top. Alternatively,
freeze in ice cube containers
and pop in a freezer bag for
long-term storage.
MASTERCLASS
Everyday Italian
Tomato Sauce
Serves 4
Ready in 50 mins
2 x 400g tins of tomatoes
75g unsalted butter
1 medium onion, peeled
and halved
salt and pepper
1 Place the tinned tomatoes in
a medium-sized saucepan. Add
the butter and onion. Bring to a
simmer and let it bubble away
for about 45 minutes. Stir
occasionally to break up
the tomatoes.
2 Once cooked, fish out
the onion; it's just there to
add flavour.
3 Then blitz with a hand-head
blender, or keep it chunky,
depending on your preferred
texture. Season with salt
and pepper.
cooking liquid. Add as much

cheese/yoghurt as you want
and pure with a blender.
3 Serve with a swirl of cream
cheese/crme frache/yoghurt
and garnish with herbs.
700g gnocchi
680g passata or tomato sauce
(see Masterclass)
handful of sweetcorn
handful of Swiss chard
200g shredded vegetarian
mozzarella
handful of breadcrumbs
LAZY SOUP
Serves 1
Ready in 5 mins
300g frozen vegetables
enough water/gluten-free vegetable
stock to cover
a generous dollop of cream
LAZY SOUP
cheese/crme frache/Greek yoghurt

whatever you have in the fridge
chives/flat-leaf parsley, to garnish
1 Put the vegetables in a pan and cover
with boiling water or stock and cook for
4-5 minutes.
2 Once cooked, strain the vegetables,
keeping a couple of tablespoons of the
GNOCCHI BAKE
E
GF
Serves 4
Ready in 45 mins
1 Cook the gnocchi in a pan of

boiling water as per the packet
instructions. They are ready when
they all bob to the top of the pan.
WWW.COOKVEG.CO.UK
25
This is the ultimate mid-week supper. It

is cheap, lling, quick and delicious... If
youve never tried them, gnocchi are little
potato dumplings, which can be found in
most supermarkets. Gnocchi can be
stored for ages and takes 60 seconds to
cook. Take that, pasta!
2 Drain and put back in the saucepan

(not over the heat) and stir in the
passata, sweetcorn and chard.
Season. Pour into a 20x30cm baking
dish and sprinkle the mozzarella and
breadcrumbs over the top.
3 Bake at 180C/350F/Gas 4 for
30-40 minutes, or until brown on top.
AUBERGINE, RED
PEPPER AND
FENNEL SEED
STEW
Serves 4
Ready in 1 hr 15 mins
6 tbsp olive oil
1 red onion, sliced
2 red peppers, sliced
1 Heat the olive oil in a large frying

pan and fry the onion, peppers and
garlic until softened.
2 Add the aubergine and continue
to fry until it is soft too. Then add
the fennel seeds, oregano and
chillies. It should smell heavenly.
Stir and cook for a couple of
minutes, before adding the
passata/tomato sauce and
tomato pure.
3 Bring to the boil, then reduce the
heat. Cook on a low heat for about
an hour until the sauce is thick and
rich. Season with salt and pepper.
4 Serve with crusty bread and some
feta cheese crumbled on top.
PER SERVING (NO BREAD OR CHEESE): 277 CALS, 22G FAT
BOOKSHELF
Recipes taken from Claire &
Lucy Mcdonald's The Crumbs
Family Cookbook (16.99,
Cico Books).
STORING HERBS
Take 3-4 sheets of newspaper and wrap the herbs in them, folding at the ends so they are completely sealed. This will prolong
the herbs for a few more days.
26
WWW.COOKVEG.CO.UK
AUBERGINE, RED
PEPPER AND FENNEL
SEED STEW

1 large aubergine, cubed
1 tbsp fennel seeds
1 tsp dried oregano
3 red chilli peppers, deseeded
and finely chopped
400ml passata/tomato sauce
2 tbsp tomato pure
salt and pepper
crusty bread and feta cheese,
to serve
IN SEASON
EVERYDAY
TRY WITH
SPINACH,
PEAS, FRIED
MUSHROOMS
OR ROASTED
PEPPERS
GNOCCHI BAKE
WWW.COOKVEG.CO.UK
27
egan_Layout 1 04/12/2014 1 :0
Page 2
et bac to basics ith these recipes for dairy free

butter and mil from chef L
ou , hich are
much easier than they loo
the time is up, discard the soaking
liquid then rinse the almonds
thoroughly under cool running water.
2 Combine the almonds and a litre of
water in a blender. Blend at the highest
speed for two minutes then pulse the
blender a few times to break up the
almonds, (add the dates if using) then
blend continuously for two minutes.
3 The almonds should be broken down
into a very fine meal and the water
should be white and opaque. (If using
a food processor, process for four
minutes in total, pausing to scrape
down the sides halfway through.)
4 Line a strainer with either the opened
nut bag or cheese cloth, and place over
a tall measuring jug, pour the almond
mixture into the strainer.
5 Press all the almond milk from the
almond meal, gather the nut bag or
cheese cloth around the almond meal
and twist shut.
6 Squeeze and press with clean hands
to extract as much almond milk as
possible (Oh, and dont forget to keep
your almond pulp on hand! Theres no
use in wasting any of that goodness...).
Taste the almond milk, and if a sweeter
drink is desired, add sweetener to taste
together with the vanilla bean paste
if required.
7 Store the almond milk in sealed
mason jars in the fridge for up
to two days.
PER BATCH: 1,365 CALS, 111.9G FAT
COOKS TIP
t co
ter
te
tte o t o
t
eete er e u r
e
yru or
e yru to t te
o to
t
e
te o t o
ALMOND MILK
V GF E
e
es ust o er t
in
ins
us o erni t so in
o
t
ter or co er
e o
28
WWW.COOKVEG.CO.UK
or
t out
1 Soak the almonds overnight or up to

two days with enough water to cover.
The longer the almonds soak, the
creamier the almond milk will be. Once
This almond milk is light enough

to serve as a neutral base in
smoothies and best of all, it digests
seamlessly unlike conventional
dairy, which so many among us
(especially those of you who are
lactose intolerant) find difficult to
stomach. Homemade almond milk
only lasts a few days in the fridge;
so make just what you think you
will drink in this time period.
Once kept in the fridge, if the milk
separates, just give a gentle stir
before serving.
egan_Layout 1 04/12/2014 1 :0
Page
CLEAN
IN SEASON
FOOD
COOKS TIP
CASHEW BUTTER
E GF V
es
in
butter
ins
c e ut ro te or r
ee oo
or ro t
t
e or
e yru
c e e
t
er e t ute ree
oe r
re
1 Add all the cashew nuts to the bowl
of your food processor and process for
five minutes, or until nice and smooth.
omemade nut
butters not only taste
better but enable you to
control le els of fat,
salt and sugar
2 At some point, you will have to

scrape the sides fairly often, as your
nuts will turn into a very thick and
crumbly paste.
3 Although it will take some time and
you might think that theres no way
your nuts are EVER going to turn into
butter they eventually start to release
their oils and turn into nut butter.
4 Be patient and resist the urge to add
any form of liquid.
5 Just keep going, it will eventually
happen! Dont freak when the ball
forms, just let it keep going, and you
will get nice smooth butter!
6 From beginning to end, this might
take a good 15-20 minutes of active
processing, so it is a good idea to give
your food processor a few minutes
break from time to time.

7 Just before the end when you reach
a consistency you like, add the sea
salt and maple or agave syrup.
8 Keep your nut butter in an air-tight
container for up to several weeks, if
it hasnt been eaten long before then!
PER BATCH: 2,891 CALS, 241G FAT
You can roast the cashew nuts for

approximately 13 minutes, prior to
processing, to give that extra nutty
flavour. Careful not to burn them!
If you want to add a little twist,
separate half of the mixture and
add 3 tsp Nutella (note: Nutella is
not suitable for vegans) to one
half... and give it a quick blend.
Now, you can go and grab a spoon!
BOOKSHELF
Recipes taken from Lisa

Roukins My Relationship with
Food* (introductory price of
22, www.myrelationship
withfood.com).
WWW.COOKVEG.CO.UK
29
Ditch the Diary_Layout 1 08/12/2014 10:37 Page 4
IN
SEASON
EAT
SMART
!
y
r
i
a
D
DITCH THE
Whether youre already vegan, or looking to cut back on

your dairy, heres our pick of the best ingredients
Almond Dream
Non-Dairy Mint
Chocolate Chip Ice
Cream 4.99, Waitrose
2
3
5
1
Koko Dairy Free

Original Plus Calcium
1.39, ASDA
Oatly Organic Creamy

Oat 79p, Ocado
Vegusto No Moo Mild

Aromatic 4.95,
www.vegusto.co.uk
Pure Dairy Free

Sunflower Spread
1.50, Ocado
With a wealth of dairy-free alternatives

available, theres never been a better time
to be vegan!
30
WWW.COOKVEG.CO.UK
e i eo t e
ont
eb_Layout 1 05/12/2014 15:01 Page
EVERYDAY
Recipe of the
THE MONTH
et e y e ec
to
t
c e u o
our t er ect or t
er es
e
in
t
e o ye r
M L
FILLING
VEGGIE CHILLI
A Z !
GF
ins
o eo
re
o o c o e
t
c
o er
c
e ee e
c o e
r c c o e cru e
c rrot cu e
r
cu e
re e er e ee e
c o e
re e t
c c o e to toe
ute ree e et e toc cu e
c re
ey e
r e
1 Heat the olive oil spread in a large

flame-proof casserole, add the onion, and cook for a
few minutes to soften.
2 Add the chilli, garlic, carrots, parsnips and red
pepper and cook for a couple of minutes.
3 Add the lentils, tomatoes, stock cube and
500ml boiling water. Season, bring to the boil
and simmer for 20 minutes. Stir in the
kidney beans and warm through.
Finish with a few fresh herbs,
such as parsley from your
garden, if you have any.
WWW.COOKVEG.CO.UK
33
Cooked with love Qx_Layout 1 05/12/2014 16:39 Page 2
COOKED
WITH LOVE
Show off th seasons best ingredients to your nearest and dearest

with chef Tom Hunts feel-good suppers
Theres nothing like feeding your friends and family to give
you a warm glow on a miserable February day. And these
three recipes, taken from Tom Hunts The Natural Cook,
are flavoursome, simple to make and will get a crowd
squabbling around the dinner table instantly. Each recipe
comes with tips for turning any leftovers into other
delicious meals, ensuring nothing goes to waste. Enjoy!
1 1/2 tbsp spelt flour

1 tsp baking powder
vegetable oil, to deep-fry
FALAFEL WITH
WINTER SLAW
AND YOGHURT
1 Top and tail the turnips and beetroot

and remove the skins. Cut them into
large batons. Combine the rest of the
ingredients in a saucepan with 275ml
of water and two tablespoons of salt.
Bring to the boil, stirring occasionally,
then remove from the heat.
2 Meanwhile, sterilise a 750ml jar.
While the jar is hot, fill it with the
turnips and beetroot, then top it up
with the hot pickling liquor. Screw
the lid on tightly. Once cooled they
are ready to eat.
3 For the falafel, drain the chickpeas,
allow them to dry a little, then put them
in a blender with all the other falafel
ingredients except the oil, adding one
teaspoon of salt. Blend for a couple of
minutes. Roll into 16-20 small balls,
Serves 4
Ready in 40 mins
For the salad

1 satsuma, peeled and pulled into
segments
2 celery sticks, roughly sliced
100g Brussels sprouts, finely sliced
1/2 red onion, sliced
3 sprigs of mint, leaves only
3 sprigs of parsley, chopped
For the Pickled Turnips

300g turnips
1/2 small beetroot
100ml cider vinegar
1 tsp mustard seeds
1 tsp raw cane sugar
2 garlic cloves
1 bay leaf
For the falafel

200g dried chickpeas, soaked
overnight
1/2 small onion, peeled and chopped
1 garlic clove, chopped
10g coriander, stalks and leaves
chopped
1 tsp cumin seeds, toasted
34
WWW.COOKVEG.CO.UK
To serve
live natural yoghurt
chilli sauce
flatbread
IN SEASON
EAT
IT NOW
WWW.COOKVEG.CO.UK
35
G HE
CI
EAT LATER
The fritters will keep for three
days in a sealed container in
the fridge. Reheat in an oven
preheated to 180C/350F/
Gas 4 for 12 minutes. The
boiled corn is best eaten
immediately, but can be cut
from the cob and reheated in
a saucepan with a little butter.
saucepan with 2-3cm oil. Place it over

a medium heat. Make sure the oil is
hot before frying. Fry in batches of six
or seven, so the oil doesnt drop too
much in temperature, turning them
after a minute or two. When the falafel
are brown, remove them from the oil
with a slotted spoon and place on
kitchen paper to drain. Keep them
warm in a low oven at 110C/225F/
Gas while you fry the others. Serve
with the salad, yoghurt, chilli sauce,
flatbread and pickled turnips.
cover and chill.

4 Now prepare the salad. Combine the
satsuma, celery, Brussels sprouts,
onion and herbs. Season with a little
salt. Set aside.
5 To cook the falafel, fill a small,
36
WWW.COOKVEG.CO.UK
SWEETCORN
FRITTERS
GF
Serves 4
Ready in 20 mins
2 large sweetcorn cobs
150g spelt or wholemeal flour
1 free-range egg, lightly beaten
1/2 tsp baking powder
4 spring onions, finely chopped
6 sprigs of coriander, stalks and
leaves chopped
vegetable oil, to shallow-fry
chilli sauce or sour cream, to serve
1 Bring a large saucepan of salted
water to a boil. Remove the husks and
silk from the corn, add to the pan and
cover. Boil for 10-12 minutes and then
thoroughly drain.
2 Cut the kernels from the sweetcorn
cobs. Mix the flour, egg and baking
powder, gradually adding 100ml of
IN SEASON
EAT
IT NOW
USE IT UP!
Chilli and sweetcorn chutney:
Chop 1 small onion
and 1 chilli and put them in a
saucepan with 80g rapadura
or raw cane sugar, 1 tsp of salt
and 100ml of cider vinegar.
Bring to the boil, then reduce
the heat and simmer for
10 mins. Mix 1 tbsp wholemeal
flour with a dash of water. Stir
the flour paste and leftover
sweetcorn into the vinegar
mixture and boil for a further
five minutes. Pour into a
sterilised jar and keep in the
fridge for two to three weeks.
Bean and coriander salad: Cut
the kernals from boiled
sweetcorn. Drain and rinse a
400g can of kidney beans and
mix with the kernels. Add three
sprigs of coriander, chopped, a
dash of extra virgin oil and red
wine vinegar and seasoning.
water to make a thick batter, then

season well with salt and pepper.
Add the spring onions, coriander
and sweetcorn to the batter and mix.
3 Heat a heavy-based frying pan or
skillet over a medium heat with a glug
of the oil. Fry spoonfuls of the fritters,
flattening them a little with the back of
the spoon. When they are golden
brown, flip them over and fry on the
other side. Keep warm while you cook
the rest.
HOMITY PIE
E
Serves 4
Ready in 1 hr
800g new potatoes
4 sprigs of mint
generous knob of butter
1 large onion, sliced
1 leek, finely sliced
2 garlic cloves, roughly chopped
1 sprig of thyme, leaves only
glug of light olive oil
150ml double cream

4 sprigs of parsley, roughly chopped
200g mixed cheese
For the shortcrust pastry case
200g plain flour, preferably spelt, plus
more to dust
100g butter, cut into small cubes
1 free-range egg, lightly beaten
1 Cut the potatoes into chunks. Bring
to the boil with salt and three sprigs
of mint. Then simmer for 15 minutes.
2 Remove and drain. Return to the pan
with the butter, the remaining sprig of
mint and season. Crush each potato
lightly then turn the butter to coat.
3 To make the pastry case, put the
flour, butter and a pinch of salt into a
blender and blend until the butter is
combined into the flour, then add four
tablespoons of cold water. Pulse-blend
three times, adding another spoon of
water if it is not forming into a ball,
then bring the dough together with
your hands. Wrap in a clean plastic bag
and chill for 30 minutes in the fridge.
4 Preheat the oven to 190C/375F/
Gas 5. Roll out the pastry on a lightlyfloured surface to about the thickness
of a pound coin. Use the pastry to line
a 20cm case, making sure it is pushed
down into all the corners and that it
overhangs at the top. Prick all over
with a fork to stop the pastry puffing
up once cooked. Put in the oven for
20 minutes until just cooked.
5 Trim the excess pastry from the
edges with a knife, brush with the egg,
filling any holes or cracks, then return
to the oven for three minutes. Allow to
cool. Meanwhile, saut the onion, leek
and garlic with the thyme slowly in
the light olive oil for 20 minutes until
soft and caramelised. Mix in the
potatoes, cream and parsley. Taste
and season generously.
6 Fill the pastry case with the potato
mixture. Grate hard cheese and cut
soft cheese into small pieces, then
arrange on top. Bake in the hot oven
for 10-15 minutes, until the cheese
has melted and is bubbling with
some charred spots.
BOOKSHELF
Recipes taken from
The Natural Cook*
by Tom Hunt (20,
Quadrille).
This really is humble pie: leeks,

potatoes and cheese. In order to
stay true to its make-do-andmend roots, I suggest you use up
all your odds and ends of cheese
from the fridge.
WWW.COOKVEG.CO.UK
37
Sophie Wright_Layout 1 15/12/2014 14:54 Page 2
10
savvy
shortcuts
Introducing your new winter go-to recipes for those days when
you need to cut corners, from TV chef Sophie Wright
TIME
SAVING
CHEAT
Jar ohfoke heartsh

artic
WHOLE WHEAT
SPAGHETTI,
COURGETTE AND
ARTICHOKE
TIME
SAVING
CHEAT
Cookeledntils
Puy
LENTILS,
BROCCOLI,
DOCLELATTE AND
WALNUT PESTO
Take 1 packet of cooked Puy lentils and
place the contents into a bowl. Make
a walnut pesto by blending 50g of
halved walnuts with 1 garlic clove, juice
and zest of 1 unwaxed lemon, 25g of
fresh basil, 1 tsp of cider vinegar and
25g of grated vegetarian Parmesanstyle cheese. Season well and add
125ml of extra virgin olive oil. Chop
1
/2 a head of broccoli into florets and
boil for 2-3 minutes. Mix the dressing
through the lentils with the broccoli
and crumble in 75g of doclelatte
cheese. Add a sprinkle of dried chilli
for a little kick.
38
WWW.COOKVEG.CO.UK
Cook 250g of whole wheat spaghetti

until al dente. Take 200g of pre-cooked
and marinated artichoke hearts and
roughly chop, reserving the oil. Grate
2 courgettes on the course side of the
grater. Chop 1 mild red chilli. Drain
the pasta once cooked and add the
chopped artichokes along with the
oil, the grated courgettes, and the
chopped chilli. Add the juice of a
lemon, a handful of pine nuts and
grated vegetarian Parmesan-style
cheese before serving.
ice
Pilaf nrin
gh
o
s
sea
TOMATO AND
AUBERGINE PILAF
TIME
SAVING
CHEAT
Chop 1 large white onion and 2 garlic

cloves. Add to a casserole pan with
2 tbsp of oil and sweat until soft. Add
1 tsp of dried chilli flakes and 3 tsp
of pilaf rice seasoning. Cook for 2-3
minutes before adding 200g of basmati
rice, 1 litre of vegetable stock and 1 tin
of chopped tomatoes. Chop 200g
of pre-grilled and marinated
aubergine and add to the
rice. Stir well and bring
to the boil and place a
lid on the dish. Place
into a preheated
oven at 180C/350F/Gas 4 for 40 mins

until cooked. Serve with some ready
made naan breads and some fresh
natural yoghurt.
Tinnerdbeans
butte
BUTTER BEAN
AND CARROT
BROTH
TIME
SAVING
CHEAT
Open and drain 1 tin of butter beans.

Slice 1 large white onion along with
2 garlic cloves. Place into a casserole
pan and add 2 tbsp of oil. Sweat for
2-3 minutes. Chop and peel 1 large
carrot, 1 stick of celery and halve
6 baby leeks. Add these to the onion
and garlic with 2 tsp of dried mixed
herbs. Add 1.5 litres of vegetable stock
and add the butter beans. Bring to the
boil and simmer for 25 minutes. Add a
handful of kale right at the end if you
wish. Add 1 tbsp of fresh parsley and
serve with crust bread and some
shaved veggie Parmesan-style cheese.
TIME
SAVING
CHEAT
Pre-cooked rice h
EGG-FRIED RICE
STIR-FRY
Crack 2 large free-range eggs into a
bowl and beat well. Heat 1 tbsp of oil
in a large frying pan and when hot,
add the eggs. Scramble for 2-4
minutes before removing from the pan,
leave to one side. Chop 6 spring onions
into large pieces. Finely slice 2 garlic
cloves, 5cm of peeled ginger and 1 red
Sophie Wright_Layout 1 08/12/2014 11:06 Page 3
IN SEASON
EVERYDAY
chilli. Heat 2 tbsp of oil in a frying pan

and add the garlic, chilli and ginger.
Cook for 2 minutes before adding in
the spring onions. Now stir in 1 large
packet of cooked long grain rice along
with 3 tbsp of light soy sauce, 1 tbsp of
sweet chilli sauce and the juice of
1 lime. Add 1/2 a cup of frozen peas,
the scrambled egg and 20g of chopped
coriander. Cook for a further
2-3 minutes before serving.
cooked
Pre-le
h
nood s
ASIAN NOODLE
AND MISO RAMEN
TIME
SAVING
CHEAT
Add 2 tbsp of yellow miso paste to

1 litre of vegetable stock,1 sliced red
chilli and 5cm of peeled and chopped
ginger. Simmer for 5 minutes before
adding 2 tbsp of light soy sauce. Add
2 heads of pak choy cut into quarters,
8 baby sweetcorn, cut lengthways and
8 shiitaki mushrooms, sliced. Now add
vacuum-packed pre-cooked noodles
along with a handful of bean sprouts.
Bring the liquid to the boil and stir well.
Add the juice of one lime and some
torn coriander.
TIME
SAVING
CHEAT
esto h
Jar of red p
PEPPER AND
FETA TART
Preheat your oven to 200C/400F/Gas 6.
Line a baking sheet with parchment
paper and take a rolled sheet of puff
pastry and lay onto your prepared tray.
Using a knife, score a 2cm boarder
from the pastry edge and brush the
boarder with a beaten egg yolk. Spread
vegetarian red pesto all over the base
of the pastry, avoiding the boarder.
Next, cut 4 ready-roasted red peppers
into strips and lay onto the pesto. Add
5-6 tsp of red onion marmalade, dotted
over the pesto and crumble over 150g
of feta cheese. Season with some dried
herbes de Provence and season. Cook
for 20-25 mins until golden brown on
the edges.
TIME
SAVING
CHEAT
Can ouflet beans h

flago
FLAGOULET BEAN
AND CHARD
CASSOULET
Finely chop 1 white onion, 1 stick of
celery 1/2 a leek and 2 garlic cloves.
Heat a large casserole pan and add
2 tbsp of oil. Add the onions, celery,
leek and the garlic and cook for
4-6 minutes until softened. Roughly
chop 200g of chard stalks and shred
the leaves. Add the chopped stalks to
the softened onion and garlic and add
1 tsp of dried rosemary. Season well
with salt and pepper. Drain a 400g tin
of flagoulet beans and add to the pot.
Add 700ml of vegetable stock and
bring to the boil. Allow to simmer
for 15 minutes before adding the
shredded chard leaves and the zest
of a lemon. Cook for a further
5 minutes. Add 2 tbsp of chopped
parsley and serve with crusty bread.
Tinnepdeas h
chick
WARM CHICKPEA,
SPICE ROASTED
TOMATO AND
PANEER SALAD
TIME
SAVING
CHEAT
Preheat oven to 180C/350F/Gas 4.

Cut 200g of paneer cheese into 2cm
pieces and lay on a non-stick baking
tray. Add 6 halved plum tomatoes,
2 tsp of ground cumin, 2 tsp of ground
coriander and 1/2 tsp of chilli flakes.
Add 3 tbsp of olive oil and mix together
and season well. Place in the oven for
15 minutes. Now add a tin of drained
chickpeas and cook for a further
5 minutes until the tomatoes are soft
and the paneer is slightly browned.
Place 150g of baby leaf spinach into

a large bowl and add the contents of
the tray. This should slightly wilt the
spinach. Now add the juice of one
lemon and another glug of olive oil.
TIME
SAVING
CHEAT
Marmiteb
BLACK BEAN
CHILLI WITH
AVOCADO
Slice 1 large red onion, 2 garlic
cloves and 2 red chillies. Heat a large
casserole pan and 2 tbsp of oil. Add
the red onion, garlic and chilli and
cook on a low heat for 4-6 minutes.
Add 3 heaped tsp of ground cumin,
2 heaped tsp of ground coriander,
1 stick of cinnamon and 1 tsp of
marmite. Drain 2 x 400g tin of black
beans and add them to the mix. Now
add 2 tbsp of tomato pure, a pinch
of sugar and season well. Add 700ml
of vegetable stock and leave to
simmer. Mash 1 ripe avocado with
1 tsp of ground cumin, 2 tbsp of
chopped coriander, 1 diced tomato
and the juice and zest of one
unwaxed lime. Season well and add
2 tbsp of extra virgin olive oil. Once
the chilli has simmered for 30
minutes, serve with the avocado
dip and tortilla chips.
For more info on Sophie Wright,
visit www.sophiewright
catering.co.uk
WWW.COOKVEG.CO.UK
39
5 Mistakes with Tofu_Layout 1 05/12/2014 15:18 Page 2
NEW SKILLS
FIVE TIPS FOR
TOP-NOTCH TOFU
Poor tofu. The much maligned ingredient is often misrepresented and

underappreciated by the non-veggies of the world. Why not follow these top
tips to make sure your tofu doesnt fall foul of common mistakes and get
tongues wagging the next time you whack it on the stove?
Tofu is saturated with water. Were talking
drowning in it. In order to make your tofu
dish the yummiest, youre going to have to
squeeze all that aqua out. First, drain the water
from the packet and then wrap your tofu with
kitchen roll or a tea towel and place on a
chopping block. Put a plate on top and weigh it
down with books etc. After half an hour, most
of the water will be drained from the tofu and
youll be left with a firmer, tastier block.
COOK THE TOFU

PROPERLY
Youve drained, youve cut, youve

flavoured now youre ready to cook. All too
often people dont make the most of tofus
versatility but this is an ingredient which can
baked, fried, breaded, battered, or grilled. Be
sure to give it enough time to cook through and
crisp up and dont be afraid to place it in hot oil
40
WWW.COOKVEG.CO.UK
if you drain all the water from it your tofu

should never break up as it will be as firm as
a vegans bum.
ADD BAGS OF FLAVOUR
As any one whos ever eaten plain tofu

can testify, its not the most exciting of
flavours on its own. In fact, its blander than the
blandest of blands. Tofus main superpower is
its ability to soak up any flavour so use it.
Once youve drained the water from your tofu
and cut it up, use a marinade of tahini and
lemon or simple soy sauce alternatively, a
dry rub of herbs and spices, such as oregano
or paprika, works just as well then leave for
a few hours for tofu to work its sponge-like
magic. Hey presto: Blandness beaten!
APPRECIATE THE
TEXTURE
Unlike in the US where tofu is sold as
silken, soft, medium, firm, and extra-firm, UKsold tofu is generally sold as either firm or
marinated. However, this doesnt mean that
you cant utilise tofus Transformer-like
textures. Finely crumble tofu to use it for
sauces and creams; break it up to make a tofu
scramble; or simply slice and cube for dishes
such as curries and stir-fries.
SLICE AND DICE IN

VARIOUS WAYS
There are many ways to serve tofu in

curries, stir-fries, salads and even sandwiches,
but each dish deserves different prep.
Thin slices or triangles are perfect for
sandwiches; cubed tofu is great for stir-fries
and salads; and if youre serving tofu to little
vegetarians or vegans why not chop that big
block up into various shapes, such as smiley
faces or dinosaurs, depending on your
artistic skills?
FEATURE BY GARETH MAY
PRESS THE WATER OUT
Sweets for the sweet Qx_Layout 1 05/12/2014 16:15 Page 3
42
WWW.COOKVEG.CO.UK
WEEKEND
IN SEASON
COOKING
PE
HO
& MR GREEN
WO
O
Sweets
for my Sweet
M
IS
Treat someone you love to these vegetarian

sugar-coated candies
For those of us with a sweet tooth, theres nothing

more frustrating than trawling through endless lists
of ingredients, only to spot the disappointing
gelatine or cochineal on the back of a tempting
packet of sweets. Coming to the rescue are the king
and queen of confectionery Miss Hope and Mr
Greenwood with their three sweetie recipes, all free
from animal products. Youll need to pay careful
attention to the instructions and we recommend
you purchase a sugar thermometer as sugar can be
a tricky ingredient to work with one minute its a
delicious golden brown, the next its ruined your
favourite heavy-bottomed pan! And, with Valentines
Day not too far away, youve got time for a practise
batch before you treat your loved one. But dont
worry if theyre not sweet-shop perfect as the beauty
of handmade is in the imperfections.
SHERBERT DIPPER
WITH CARAMEL
LEMON LOLLIPOP
V
GF
Makes 4
Ready in 30 mins, plus setting time
For the sherbet
1 lemon
100g caster sugar
1 tsp powdered citric acid
For the lollies
a little vegetable oil
150g granulated sugar

juice of 1/2 lemon
1 tbsp liquid glucose
You will also need:
4 lolly sticks
Gas 2. Use a vegetable peeler to pare
the peel from the lemon, leaving as
much white pith as possible on the
fruit. Put the peelings on a baking
sheet and bake for 15-20 minutes
until dried out and golden.
2 Use a glass or jar to draw four
6-7cm rounds on a piece of baking
parchment. Turn the paper over and
put on a heatproof board. Brush the

inside of each round with oil.
3 Allow the peel to cool, then whiz in a
mini blender, or use a knife, until finely
chopped. Add the caster sugar and citric
acid and whiz again briefly to combine.
4 Fill the sink with cold water. Put the
sugar, lemon juice, liquid glucose and
one tablespoon of boiling water in a
small heavy-bottomed pan and heat
gently to dissolve the sugar. Put a sugar
thermometer into the pan and increase
the heat its simmering steadily. Watch
the temperature carefully and cook until
it reaches 150C/300F.
5 Quickly dip the base of the pan into
the water in the sink to stop the
caramel cooking any further, then take
a teaspoon and carefully spoon some
of it into each round on the parchment.
Push in the sticks and spoon some
more syrup into each round it may
run outside the circles but the lollies
will be all the more lovely for it. Allow
the lollies to set then carefully release
from the parchment and serve with
the sherbet.
WWW.COOKVEG.CO.UK
43
SEASHELL
CARAMELS
For an age Ive wanted to create a treat

with rosehip. Here are some tiny little
meringue gems laced with rosehip
ROSEHIP
ICED GEMS
GF
Makes 30
Ready in 2 hrs 15 mins
1 medium free-range egg white
50g caster sugar
pink vegetarian food colouring paste
50g white chocolate
1/2 tsp rosehip syrup
1-2 tbsp crystallised rose petals
You will also need
a piping bag
size 30 star nozzle
Gas . Line a large baking sheet with
baking parchment. Fit the piping bag
with the nozzle.
2 Whisk the egg white in a clean bowl
44
WWW.COOKVEG.CO.UK
until stiff and it clings to the side of the

bowl. It should be so steady that you
can hold the bowl upside down over
your head and nothing will slip out.
3 Continue to whisk, adding the sugar
a tablespoon at a time until the sugar
has dissolved in the mixture. Add a dot
or two of pink vegetarian food colouring
paste to the bowl with a skewer. Fold
roughly into the meringue and then
spoon into the piping bag.
4 Dot a little meringue on the back of
each corner of the parchment and
press down to secure. Pipe little
meringues onto the parchment,
working quickly and evenly. Bake the
meringues in the oven for 1 hour 40
minutes until you can lift one easily
from the parchment. Then allow to cool.
5 Melt the chocolate in a bowl resting
over a pan of simmering water, making
sure the base doesnt touch the water.
Fold in the rosehip syrup. Whiz the rose
petals in a mini food processor, until
roughly chopped, or use a knife. Spread
COOK VEG LOVES

If youre vegan and have been
missing the deliciousness that
is a creamy fudge, we
recommend you try Vegan Sweet
Treats Fudge, 2.30 for a 100g.
There are 10 varieties to choose
from including white chocolate
and lemon flavour!
www.vegansweettreats.org
the base of each meringue with a little

chocolate, then dip in the chopped
crystallised rose petals. Allow to set
then serve.
PER SWEET: 18 CALS, 0.6G FAT
SEASHELL
CARAMELS
Makes 20
WEEKEND
IN SEASON
COOKING
TEMPERING
CHOCOLATE
ROSEHIP
ICED GEMS
Ready in 45 mins
dark chocolate, for tempering
55ml double cream
1/2 level tbsp dark muscovado sugar
15g caster sugar
a good pinch of sea salt crystals
white chocolate, for tempering
You will also need
chocolate moulds with 20 assorted
seashells
1 First up, temper the dark chocolate

and use a brush or a teaspoon to coat
and line the seashell moulds. Use a
sharp knife or chocolate scraper
tongue to tidy up any messy bits
around the chocolate shells. Scrape
any dark chocolate that you havent
used into a bowl and save it to use
another time.
2 Slide the moulds into the fridge to
set for around 20 minutes. To make
the salted caramel, put the cream
and dark muscovado sugar into a

small, high-sided heatproof bowl
and rest it in a bowl of boiling water
to warm gently.
3 Pour the caster sugar into a small
heavy-bottomed pan and lodge on a
low to medium heat to dissolve the
sugar, stirring it now and then until
it is dark and golden.
4 Whip the pan off the heat and slop
in the warmed cream and
muscovado. Once the initial bubbling
subsides, quickly get a wooden
spoon in there and stir to make a
lovely caramel. Cool a bit, then stir
in the salt.
5 When the caramel is cool, whip the
chocolate moulds out of the fridge
and divide the caramel amongst the
chocolate shells. Temper the white
chocolate, as before. Spoon the
chocolate over the caramel to cover.
Chill again for 15 minutes. When
hard, gently upturn the mould onto
a board with a persuasive thumbing
and release the chocolates.
PER SWEET: 44 CALS, 3.1G FAT
BOOKSHELF
Recipes taken from Sweets
Made Simple* by Miss Hope and
Mr Greenwood (16.99, ebury
Publishing)
SY
When you heat and cool

chocolate, you need to
control the temperature
otherwise the cocoa
butter will crystallise in
different sizes and
appear matte with white
patches. To avoid this
you need to 'temper'
the chocolate. The
easiest way to do this
is to pop the chopped
up chocolate into
microwave safe bowl
and melt at 800-1000W,
checking it every
15 seconds. When the
chocolate looks nearly
melted, take it out and
stir gently.
WWW.COOKVEG.CO.UK
45
House Ads_Layout 1 08/12/2014 09:25 Page 2
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WWW.COOKVEG.CO.UK 47
Greater than the sum of its parts Qx_Layout 1 05/12/2014 15:52 Page 3
Better than
a takeaway!
Dig in to these mouth-watering Chinese meals from Leanne

Kitchen and Antony Suvalko; on their own theyre quick and
easy dinners, but together, theyre a banquet perfect for
Chinese New Year
STIR-FRIED TOFU
STICKS WITH
GREEN
VEGETABLES
V
100g dried tofu skin sticks, broken

into 5cm pieces (see Source It!
overleaf )
2 tbsp vegetable oil
1 large garlic clove, finely chopped
2cm piece ginger, peeled and
finely chopped
200g sugar-snap peas, trimmed
1 bunch asparagus (about 12 spears),
trimmed and cut into 5 cm
(2 inch) pieces
400g peas, podded, or 200g
frozen peas
2 tbsp light soy sauce
2 tsp sesame oil
1 Put the pieces of tofu sticks in a
heatproof bowl, cover with boiling
water and soak for one hour, or until
soft, then drain well.
2 Heat the vegetable oil in a large wok
over a medium-high heat until just
smoking, then add the garlic and
ginger and stir-fry for 30 seconds, or
until fragrant. Add the tofu sticks and
stir-fry for two minutes, then add the
sugar-snap peas, asparagus and peas
and stir-fry for another four minutes
the vegetables should still be a little
WWW.COOKVEG.CO.UK
(19th February)
Serves 4 -6, as part of

a shared meal
Ready in 10 mins
48
FIVE FOODS TO
EAT ON CHINESE
NEW YEAR
1 Eat red chillies for luck
2 Eat rice for harmony
3 Eat noodles for longevity
4 Display and eat tangerines
for wealth
5 Eat pomegranates for
happiness
crisp. Add the soy sauce and sesame oil

and toss to combine. Season with sea
salt, transfer to a platter and serve.
PER SERVING (4 SERVINGS): 216 CALS, 15.8G FAT
SILKEN TOFU WITH

SPICY SAUCE AND
PEANUTS
Serves 4 as a light meal

Ready in 30 mins
750ml vegetable oil, or enough for
deep-frying
8 fresh egg wrappers, sliced into
thin strips
1kg silken tofu
110g raw, red-skinned peanuts, roasted
2 spring onions, finely sliced
ready-made Sichuan preserved
vegetables, to serve (optional, see
Source It! opposite)
For the Sauce

60ml peanut oil
60ml Sichuan chilli bean paste
80ml black rice vinegar
2 tbsp light soy sauce
3 garlic cloves, finely chopped
1 tbsp sesame oil
2 tbsp caster sugar
1 tbsp chilli oil (see Masterclass
overleaf )
1 To make the sauce, heat the peanut
oil in a small saucepan over a medium
heat, then add the chilli bean paste and
cook, stirring, for 2-3 minutes, or until
fragrant. Remove from the heat, then
add the remaining sauce ingredients,
stirring until the sugar has dissolved.
2 Pour the vegetable oil into a large
wok and heat to 180C/350F, or until a
cube of bread dropped into the oil turns
deep golden in 15 seconds. Add the
strips of egg wrapper and fry for 3-4
minutes, or until puffed, golden and
crisp. Remove using a slotted spoon
and drain on paper towel.
3 Using a metal spoon, scoop off pieces
from the tofu block, dividing them
carefully between two large heatproof
bowls. Carefully pour over enough
boiling water to cover the tofu, leave
for 6-7 minutes to heat through, then
drain. Divide among four warmed
bowls. Pour the sauce over the tofu,
then scatter some of the fried
wrappers, peanuts and spring onions
over the top. Serve the remaining
wrappers, peanuts and spring onions
separately, with the preserved
vegetables, if using.
IN SEASON
EAT
IT NOW
SILKEN TOFU WITH

SPICY SAUCE AND
PEANUTS
SOURCE IT!
IT!
SOURCE
Sous Chef (80p,
www.souschef.co.uk) sells
Sichuan preserved vegetables,
also known as 'Zha Cai'.
WWW.COOKVEG.CO.UK
49
SOURCE IT!
Dried tofu skin sticks are made
from the skin that develops from
the tops of simmering vats of
soy milk. They have a lovely
chewy texture, and absorb
flavours excellently. Try some
today they cost 2.95 from
www.souschef.co.uk
SPICY BLACK
BEAN TOFU
50
WWW.COOKVEG.CO.UK
IN SEASON
EAT
IT NOW
STIR-FRIED
TOFU STICKS
WITH GREEN
VEGETABLES
Serves 4-6, as part of

a shared meal
Ready in 25 mins
600g firm tofu
750ml vegetable oil
cornflour, for dusting
6 spring onions, cut into 1cm pieces
3 large red chillies, finely sliced
2 tbsp fermented black beans, rinsed
(you can use a quality black bean
sauce if you cant find fermented
black beans)
250ml vegan vegetable stock
1 tbsp shaoxing rice wine
3 tsp dark soy sauce
chilli oil, to serve
1 Drain the tofu well, then cut into
8.5x3cm rectangles, about 1cm thick.
Pour the oil into a large wok and heat
to 180C/350F, or until a cube of bread,
dropped into the oil turns deep golden
in 15 seconds. Dust the tofu slices in
cornflour to coat well, shaking off the
excess. Add the tofu to the hot oil in
three batches and deep-fry for
5-6 minutes, or until light golden,
then drain on paper towel.
2 Pour off all but two tablespoons of
oil from the wok. Return the wok to a
high heat, add the garlic and spring
onions and cook, stirring, for one
minute, or until the spring onions have
softened slightly. Add the chillies,
black beans, stock, rice wine and soy
MAKE
YOUR OWN
Chilli Oil
Chilli oil is very easy to make.

Gently warm 250ml olive oil
(dont waste your extra virgin
on this) in a saucepan, and add
2 tsp chilli flakes and 2 fresh
red chillies. (You can increase
or decrease the amount of
chilli depending on your liking.)
Heat for 3-4 minutes. Allow to
cool before decanting (chillies
and all) in a sterilised bottle.
Pop a lid on top and leave in a
cool dark place, shaking once
every few days. Once the oil
has reddened slightly, its
ready to use.
sauce and bring to the boil.

3 Add the fried tofu to the wok and cook,
gently tossing the tofu to coat well, for
about four minutes, or until the tofu is
heated through and the sauce has
thickened slightly. Serve the tofu
immediately, drizzled with chilli
oil to taste, if desired.
PER SERVING (4 SERVINGS): 378 CALS, 28.5G FAT
BOOKSHELF
Recipes taken from

The Real Food of
China* by Leanne
Kitchen and Antony
Suvalko (35,
Hardie Grants).
SPICY BLACK
BEAN TOFU
WWW.COOKVEG.CO.UK
51
e en e o
au i o er_Layout 1 04/12/2014 1 :20 Page 2
EAT IT NOW
DONT CONSIGN
CAULIFLOWER
TO A LIFE SPENT UNDER A BLANKET
OF CHEESE SAUCE
If you thought you didn t li e cauli o er, thin again,

says food riter o
er
nce upon a time,
before my brassica
epiphany ay bac
in the summer of
, I too used to turn my nose
up at the bland, soggy cloud of
mush that is cauliflo er I d
only force it do n hen it as
doused in thic , gloopy cheese
sauce, or because it as part of
a pre pac ed egetable medley
on the side of the unday roast
o e er, it soon became apparent that there as more
than one ay to coo a cauliflo er that didn t in ol e
boiling it until it fell apart
ho ne
ll I had to do as
s ap the pot of ater for an oiled roasting tray, the hob for
the o en, and bingo the once non descript mash had
blossomed into a tray of s eet, crunchy, charred florets,
ust begging to be scattered ith spice or tossed in
tomato sauce
traditional grain I started e ploring the different

arieties a ailable, combining purple, orange and hite
ith rec less abandon, and e en e perimented ith the
trippy ibonacci spiralled omanesco at times
I m betting the ma ority of people ho scrape
cauliflo er to the side of their plate do so because of
a past trauma in ol ing the deadly combination of
egetables, boiling ater and too much time I as the
same my e il parents ob iously had it in for the poor
brassica, and it asn t until I as allo ed to spread my
culinary ings and coo the old classics myself that
I realised hat I d been missing out on
o, don t consign the delicious cauliflo er to a life spent
under a blan et of cheese sauce eep it a ay from the
pan of boiling ater all it ta es is a uic roasting to
turn the florets into something
completely different
ushing the boundaries
s my appreciation for the flo ering

green gre , so did my culinary
repertoire I began
pushing the
boundaries by
ta ing tiny ra
florets and pic ling
them, or amming a
hole head into the food
processor to ma e cauliflo er
rice a healthier and tastier
alternati e to the
WWW.COOKVEG.CO.UK
53
e en e o
au i o er_Layout 1 04/12/2014 1 :21 Page
EAT IT NOW
HAVE A PLAY
WITH THE RECIPE,
SWAPPING THE
RAISINS AND PINE NUTS
FOR BLUE CHEESE
AND WALNUTS, OR
TOASTED SEEDS
AND SPICES.
CAULIFLOWER
COUSCOUS
GF
er es
s si e
e
in
ins
e o c
r cc o
e
r e
u o er
e cru e
e o c er e r
u o r ey
u o re
t
u o
ut to te
u o o eo
e et r
t to
re y rou
e er
e
t

54
WWW.COOKVEG.CO.UK
GF
er es
e
in
e
c u
e
t
t
e
re
out
V
ins
r e ro
e co or
tr
e
o
o eo
ot o y
r
t
y rou
c e
er
1 Preheat oven to 220C/425F/Gas 7.

Cut the cauliflower into medium florets
and rinse, leaving some of the water
clinging to the florets.
2 Put them in a large roasting tray,
squeeze over the juice from one of the
lemons, trickle over the olive oil, add
the paprika and some salt and pepper
and toss the whole lot together.
3 Cut the remaining lemon into six
segments and scatter these in the
tray. Roast for 25-30 minutes, turning
once, until the florets are slightly
caramelised at the edges.
4 Squeeze the juice from the roasted
lemon segments over the roasted
cauliflower and serve at once,
scattered with a little flaky sea salt.
FOR MORE SEASONAL RECIPES, VISIT WWW.ABELANDCOLE.CO.UK
1 Carve the leaves and larger white

stalks from the cauli. (Save your leaves
and stalks for another dish theyre
great stir-fried with cumin seeds.)
2 Roughly chop the cauliflower florets.
Pop them into a food processor. Whiz
until theyre so finely chopped they
resemble couscous. If you dont have
a food processor, just chop the florets
as finely as you can.
3 Tip into a bowl. Fold in the garlic,
a splash of vinegar, the herbs and nuts.
Drizzle in some olive oil and mix. Cut
the Stilton into small cubes. Stir it in.
Season to taste. Add a touch more
vinegar or oil, if needed. Tuck in.
ROASTED
CAULIFLOWER
WITH LEMON &
PAPRIKA
ood i e dvertoria _Layout 1 05/12/2014 1 : 9 Page 1
PROMOTIONAL
FEATURE
LEAVE IT TO
t e e enist s
rom plot to plate, oo
fter the ine itable festi e feasts of mince

pies, cheeseboards and tins of chocolates, e
loo to cut bac on the calorific un food ut
ith grey s ies and cold eather still looming,
uinoa salads as delicious as they are ust
aren t going to cut it
The right choice
This is here oodlife foods comes into its

o n ll oodlife sausages are lo fat, and
both the burgers and bangers are free from
soya and made using the finest, freshest
egetables o, if you re not uite ready to gi e
up comforting sausages ith creamy mashed
potato, or burgers sand iched bet een crisp
buns, you don t ha e to, using these healthy
and con enient foods
ttention to detail goes an a ful long ay
in this day and age, and than fully oodlife
eeps a close eye on the plethora of benefits
great eg can pro ide us ith and creati ely
e plores the options a ailable The team at
oodlife don t ust no their beetroot from
e ensures that the eggies youre eating

are simply the best
their cauliflo er or their s uash, each

member of the company undergoes a
comprehensi e training programme at the
re ered egenista cademy This means that
each oodlife product is masterfully created
by a fully fledged egenista, ho understands
ho essential fla oursome produce is to any
healthy meat free diet
ibrant ariety
This dedication to all things eg is apparent

in the eclectic and ibrant food choices
included in the oodlife range The icador
arsnip and eet arrot ut urgers
ith runchy ashe s can elegantly
illuminate any lac lustre mid ee dish
and the auliflo er and ature heddar
ausages ith Truffle il can spruce up your
a erage sausage and mash meal ith ease
With oodlife s illingness to see out
the top suppliers of egetables, it s easy to
see hy so many ill fight the post hrimbo
o erindulgence guilt ith oodlife s delicious
food crammed ith goodness The foods

included in the range onderfully
complement the homely inter armer
meals that e e all gro n accustomed to
during the last fe chilly months
If you often find yourself battling that
mid ee busyness the oodlife eggie
sausages and burgers can seem li e a much
elcomed godsend With no long inded
coo ing instructions or operations it s good
food made easy
uite simply, there s ne er been a easier
ay to hip up a healthier eating plan
Goodlife burgers and sausages are

available from Waitrose, with prices starting
at 2.29 for the burgers. For more
information, visit www.goodlife.co.uk
WWW.COOKVEG.CO.UK
55
adda s
esign _Layout 1 05/12/2014 09:1
Page 2
EAT IT NOW
WINTERCRESS MAKES AN EXCELLENT

ADDITION TO HEARTY PULSES
This ery nd ill li en up your inter al s and inspire ne
recipes, says
ebruary is one of those

months hen you can
ne er tell hether you ll
be able to find much There
may be uite a lot of ild greens
in the hedgero s and along the
coastal paths, and then again there may ell be
none ou may ha e to ait a fe more ee s
before you find ild garlic or nettles, but rest
assured there are still a fe goodies to plunder
from the outdoors, unless the deer, sheep and
pigeons ha e got there first of course This is
the time of year to plan ahead While youre
out and about ith your bas et collecting
the bits and bobs you can find, it s a
great opportunity to ta e note of
emerging plants eep
your eyes peeled for the
burgundy lea es of
atermint as ell
as ild
garlic and nettles, so that you can return a little
hile later to collect your haul
ce you e
WHITE BEANS WITH
WINTERCRESS
Cook your white beans in the

usual way, plenty of carrot, onion
and celery and lots of roasted
garlic. Drop in as much
wintercress as you can handle
56
WWW.COOKVEG.CO.UK
r e u
e seaso
The most li ely candidate for your attention is

intercress This perennial peppery treat ill be
fairly easy to find as its a common plant amongst
our pastures and hedgero s and ill be one of
the ery fe plants gro ing The rosettes of
erdant green lea es ill stand out li e a
beacon amongst the grey
and bro n
foliage surrounding
them ar esting intercress couldn t
be simpler, but don t ta e all the lea es from one
plant as you may ill it off for the year The strong
peppery and slightly bitter taste means you
should use your finds udiciously y all means,
sprin le a fe lea es into a salad but stop short of
TIM GETS COOKING

ro your or
and finish with a very good

glug of excellent olive oil and
mix together.
GINGER AND
WINTERCRESS SOUP
In a large pan, gently saut the
e to
t t
ma ing it the main ingredient is my best ad ice,

treat it more li e a herb than a leaf and you on t
go far rong It also ma es an e cellent addition
to hearty pulse dishes, roughly chopped and
added at the last minute to pep
things up a little
the same is true for

risottos Its e en at home as a pi a
topping, sprin led ra onto the pi a in
place of the more common roc et ou could also
try it on a robust montage of pear, blue cheese and
roasted onions, ith the lea es sprin led into the
mi and a fe toasted nuts to seal the deal
Where er or ho e er you decide to use the
intercress, do gi e it a go part from anything
else it ust feels good to go out, bas et in hand,
to see hat you can find
e to t te t e
chopped onion and a little grated

ginger in the olive oil for around
10 minutes. Quickly the blanch
the wintercress, add chickpeas,
stock and a pinch of sugar and
salt. Cook for a few minutes on
then blitz in a food processor.
APPLE AND
WINTERCRESS CHEESE
ON TOAST
Grate an apple and cheese, mix
in a little mustard and lay on
slabs off toast, grill and finish
with lightly dressed wintercress.
ILLUSTRATION: LOUISE ABBOTT
egant egan B ogger_Layout 1 04/12/2014 1 :14 Page 2
I create dishes here

egetables are the star
Welcome to ero c te er orld, here the food from
her blog e e t y e
co is dairy free, nourishing
and refreshingly easy
thin I inherited a lo e for

coo ing from birth, but it
asn t until I as about t el e
or thirteen that I made the connection
bet een the food on my plate and
here it came from I began reading
up on egetarianism and my mind as
immediately set o e er, as I m from
a tiny to n in eden, becoming a
eggie asn t that straight for ard
y parents had to sign a school form
and I as one of only four other
egetarians There as a special place
in the canteen to get our lunch since
it as unheard of to offer a egetarian
alternati e to e eryone I got teased a
lot, as it as so unusual, but to be
honest it ne er bothered me en at
uite a young age I as firm in my
belief that being a egetarian as
right for me
o ing from eden to ondon
as an eye opener as there are so many
more e citing foods to try, ith lots of
options for egetarians I didn t really
thin about the transition to eganism
it as natural as I e ne er li ed the
taste of mil and ondon had plenty
of dairy alternati es to e plore
o adays I li e to ma e as much as
possible from scratch f course,
I use egan cr me fra che and a fe
non dairy products in my dishes but
my main aim is to create dishes here
the egetables are the star
reati e ith fla ours
When I ant to create a ne dish,

I usually start by bro sing the store,
ie ing hat s in season Then, I
58
WWW.COOKVEG.CO.UK
imagine hat ould or ell ith

certain spices and herbs o the
egetables al ays ha e centre stage,
then I or from that, adding hat
I thin ill gi e the dish that little bit
of pi a
y fa ourite dish is al ays
changing as I create ne recipes all the
time but you can t beat a good, hearty
salad or a courgette and aubergine
gratin I also lo e angel hair pasta ith
a harissa cheesy melt sauce It s a
simple and di ine comfort food that
you can en oy in your pa amas,
snuggled up on the sofa erfect on
a cold day or hen you need to be
armed up from the inside to cure
a hea y heart
ost of my recipe ideas come
out as I imagined, ho e er, I can
sometimes get it rong I made a stout,
ale, erusalem articho es and sil en
tofu pie recently, hich too hours to
ma e, and loo ed absolutely a ful I ll

try it again but ith a fe t ea s
on t be afraid to e periment as you ll
al ays learn from any disasters
ecome inspired
Writing the blog

ee
ty e
co is the
perfect escape from reality since I get
to build my o n place, my o n orld
online and fill it ith yummy recipes
and beautiful photos and hopefully
inspire others to try egan food I lo e
hen people comment or share my
recipes, it ma es me so happy to see
that hat I do is appreciated and
hopefully helps people If you are a
egan or ust curious to try a healthier
option I ant to elcome you
ere are a fe recipes you can find
on the blog, I hope you en oy them
appy egan coo ing
BEFORE YOU START

Follow these suggestions from Veronica to make the transition into
veganism that little bit easier:
Be curious and replace one thing at a time and gradually explore
the options available.
Start with one vegan day a week and work your way up as you go along.
Keep your focus on all the things you can eat, not on what you can't eat.
The vegan options are absolutely abundant nowadays.
Get inspired by reading blogs or visiting websites online. You have
access to top-notch vegan recipes at your fingertips. You will discover
that there are plenty of easy, everyday recipes you can make vegan.
Lastly, dont be to hard on yourself. Listen to your own body and how
it feels after eating vegan food and how the transition effects you. Only
you know your own body.
egant egan B ogger_Layout 1 04/12/2014 1 :14 Page
IN SEASON
CLEAN
FOOD
COLOURFUL WINTER
VEGETABLE SALAD
KAMUT WHEAT
IS A LONG GRAIN
WITH A BROWN
COLOUR AND LOOKS
SIMILAR TO BASMATI
RICE. IT HAS A
DELICIOUS NUTTY
FLAVOUR
COLOURFUL
WINTER
VEGETABLE SALAD
E
er es
e
in
c
ins
y ee e
e e y cut
eetroot
ut e t coo e
c rrot t
y ce
r o
t
ut rou y c o e
ee re
t
y cut
ree
e e rou y c o e
u o re
uee e o e o u ce
t o eo
HUMMUS
GF
er es
1 Peel and slice the vegetables except
e
in
ins
the salsify. Cook the kamut wheat and
black salsify separately and allow to cool.
c c e coo e
2 Add the beetroot, kamut, carrot,
r
c
co e
walnuts, leek and dill to a bowl. Add a
t
t
teaspoon of olive oil, squeeze some
t
e o u ce
lemon over the veggies. Add salt and
pepper and toss.
r e ee o
3 Add the salad leaves to a plate. Add the
o
ter
vegetable mix on top, serve immediately
e
t to t te
with sprinkled salt and freshly ground
pepper on top.
1 Mix the chickpeas, tahini and garlic
PER SERVING: 1,023 CALS, 41.2G FAT
cloves in a food processor. Add lemon
WWW.COOKVEG.CO.UK
59
egant egan B ogger_Layout 1 04/12/2014 1 :15 Page 4
IN SEASON
CLEAN
FOOD
VEGAN COCONUT,
CASHEW AND
VANILLA
FIND
THESE RECIPES
AND MORE ON
WWW.ELEGANTLY
VEGAN.COM
HUMMUS
VEGAN WILD
MUSHROOM STEW
berries. Place in the fridge and let

stand overnight to set.
VEGAN WILD
MUSHROOM STEW
V
er es
e
in
juice and oil, continue to blend. Add

a pinch of salt.
2 Add the desired amount of water
while the food processor is still
running, until the hummus has
reached the thickness that you prefer.
PER BATCH: 508 CALS, 42.9G FAT
VEGAN COCONUT,
CASHEW AND
VANILLA
CHEESECAKE
V
GF
er es e
in
i in
t
t
ins
r c e
coco ut
r coco ut o
e ect r
o
or t e b se
r
o
r c e
re
te
t
r coco ut o
c o c
o
c o
y
60
WWW.COOKVEG.CO.UK
us o erni
o e or te
re
err e
ee o e
r c c o
1 Place the coconut milk in the fridge.
After a couple of hours, open the can
and separate the fat from the water.
You will only use the fat so set the
water aside.
Mix all the ingredients for the base in
a food processor until it becomes even
and smooth. The drier the better so
add more nuts if the mixture is too
wet from the dates.
3 Scrape out the dough from the food
processor and add to a large pie dish.
Work out the dough into the pie dish in
an even layer.
4 Mix the ingredients for the filling in a
food processor; first, mix the soaked
cashews, then add the coconut fat from
the can while the food processor is still
running. Add some coconut water if
needed. Continue blending and add
vanilla and coconut oil. Blend for
approximately for five minutes.
5 Add the filling to your pie dish and
decorate your cheesecake with fresh
GF
ins
ro e c
tere e
re o o
ce
r cc o e t
y ce
e
ute ree u roo toc to
t
re
u roo
t
re t y e
e et r
te
e
ry ree e
cre
t
re
e
oy uce
r e ee o
1 Let the mushrooms de-frost by
frying for approximately five minutes.
2 Once the mushrooms are almost
completely cooked, remove them
from the frying pan and set aside on
a separate plate, include any liquids.
Add rapeseed oil to the frying pan,
put it back on the heat, add onion,
garlic and kale. Fry on a medium heat
while stirring.
3 When the onion is translucent, add
the chanterelles to the pan again. Add
the white wine, dissolve the stock cube
in to it, with the thyme, sage and dried
mushrooms while lowering the heat
and reducing the wine while stirring.
Once most of the liquid is reduced,
add the non-dairy cream. Lower the
heat again, if necessary. Taste with
soy sauce to your liking.
4 Cook gently under a lid for
10-15 minutes on a low heat. Stir
occasionally. Serve with plenty
of greens.
PER SERVING: 217 CALS, 13.8 G FAT
Vegan Sweet Treats

makes delicious vegan fudge.
The Breakfast
for all lovers
We have a selection of ten flavours

from traditional chocolate to
heavenly caramel.
The sweetest fudge, free from animal
products and packaged in
eco-friendly boxes.
The perfect treat or gift.
The price is 2.30 for a
100g bag of fudge.
A pink grapefruit
marmalade with
cranberries & vodka
www.vegansweettreats.org
62
WWW.COOKVEG.CO.UK
The breakfast for all

lovers and perfect for
Valentines Day!
For more information on our bold and quirky marmalades,

conserves, chutneys, pickles and relishes call us on
01780 450774 or visit www.thepickledvillage.com
e Feb_Layout 1 04/12/2014 1 :10 Page 1
Chef says...
HOW TO BE A BETTER COOK (25,

HARPER COLLINS)
Eat well
utritional nuggets for foodies, plus a lip smac ingly

good soup to eep you slim
MINTED PEA
SOUP
The best way to

ensure you are
cooking and
eating the
freshest fruit
and veg is to only
buy what youll
need for a few
days at a time
orraine
ascale
EAT SMART
GF
er es
e
in
ins
t o eo o o
ey
ce
r c c o e cru e
ute ree e et e toc
r o
tc o e
u
e e tr e e to r
t
eo
ey
t tur eo urt
1 Heat the oil over a medium-low
heat in a large pan. Add the onion
and garlic, and sweat for eight
minutes until soft. Add the peas
then pour in the stock and bring
to the boil. Simmer for 10 minutes.
2 For the dressing, whisk together
the vinegar, mustard and honey,
then gradually whisk in the oils.
Season well. Slice the pears, toss
with the lemon juice and set to
one side.
3 Blend the soup and season to
taste, then stir in the chopped mint
and the yoghurt. Reheat the soup
but dont bring to the boil. Serve
garnished with the additional
mint leaves and an extra dollop
of yoghurt.
VEGGIE ESSENTIALS
MAKE SURE YOU GET ENOUGH OMEGA 3 TO KEEP YOUR HEART TICKING OVER AND
YOUR JOINTS LIMBER WITH OUR FAVOURITE PICKS
rganic old
ressed Walnut il,
chiomega chium
eed il,
This delicious, unrefined walnut

oil has a light and delicate nutty
flavour, and is a potent source of
vegetarian omega 3. Drizzle on
salads for a wonderful walnut
hint. For more information, visit
www.highernature.co.uk
An excellent alternative to fish

oil (which is usually
recommended as a good source
of omega 3), this oil comes from
echium seeds, which is rich in
the health-giving properties.
Find out more at
www.shop.igennus.com
elle
mega
yrup,
Marine algae is similar in

structure to that found in
fish oil, but purer and more
importantly, suitable
for vegetarians! Head over to
the website at
www.phytacol.com for
more information
A new study* has

found that eating
a plant-based diet
could be used as
an alternative
treatment to type
2 diabetes
WWW.COOKVEG.CO.UK
63
*PUBLISHED IN THE JOURNAL CARDIOVASCULAR DIAGNOSIS AND THERAPY
at
1 ingredient 5
ays_Layout 1 05/12/2014 15:15 Page 2
1
EVERYDAY
5 WAYS WITH...
EGGS!
If you e got so many eggs you don t no

hat to
do ma e these smart and easy ideas
1 SPINACH, POTATO
AND COURGETTE
FRITATTA
er es e
in
ins
Preheat the grill. Heat the 1 tbsp of oil in a nonstick frying pan. Add 6 spring onions, 1 large
courgette and 400g of cooked new potatoes,
and cook for 4-5 minutes, stirring often. Add
75g of peas and spinach and cook for 2-3
minutes. Beat 6 free-range eggs and 3 tbsp of
milk together, season, then pour into the frying
pan. Cook over for 4-5 minutes to set the base,
then sprinkle 50g of Cheddar on top. Transfer
to the grill for about 5 minutes to set the surface.
2 APPLE CUPCAKES
WITH TOFFEE
BUTTERCREAM ICING
e
es
in
ins
Preheat the oven to 180C/350F/Gas 4. Fry 3

peeled and chopped apples in butter until soft
to make a pure. Drain and set aside. Beat 250g
of butter and 250g of sugar in a bowl until light
and fluffy. Sift in 250g plain flour, a pinch of salt
and 4 tsp of baking powder. Add 4 medium freerange eggs and the apple pure to the bowl and
mix. Spoon the mixture into muffin tins lined with
paper cases. Bake for 20 minutes. To make the
toffee butter icing, heat the 50g brown sugar
and 50g butter together, stirring until it becomes
sticky. Add a pinch of salt and leave to cool.
Next beat together 200g of butter and 150g
of icing sugar. Add the toffee sauce, mixing
well. Transfer this to a piping bag to decorate.
3 PEPPER, ONION AND

EGG MEDLEY
er es
e
in
ins
Fry 1 large onion until soft and golden. Add 2 tsp

of paprika and 4 tomatoes and cook over a low
heat, stirring occasionally, for 2-3 minutes.

Meanwhile, poach 2 free-range eggs in
simmering, salted water for 3-4 minutes.
While they are cooking, toast 2 slices of bread.
Share the tomato mixture between the toast.
Top with the poached eggs and serve, sprinkled
with extra paprika.
4 APPLE PANCAKES
WITH OOZY
BUTTERSCOTCH SAUCE
er es
e
in
ins
Sift 100g of flour and a pinch of salt into a bowl.

Add 1 free-range egg and 300ml of milk and
beat into a batter. Heat a drop of vegetable oil in
a frying pan. Pour in a thin stream of batter, tilting
the pan so that it flows evenly across the surface.
Cook over until set, then flip over. Cook 2 peeled
and chopped apples in water with juice
of lemon and tsp of cinnamon and 2 tsp
of caster sugar, for 5 minutes. To make the sauce,
gently heat 50g muscovado sugar, 2 tbsp golden
syrup and 50g butter until smooth. Serve the
pancakes, topped with the apples and hot
butterscotch sauce.
WWW.COOKVEG.CO.UK
5 SAVOUR-THEFLAVOUR FLAN
er es
e
in
r n
ins
Sift 225g of plain flour and a little salt into a

mixing bowl. Add 50g of butter and 50g of white
vegetable fat, rubbing it in to form crumbs. Stir
a little water to make a soft dough. Knead until
smooth, then wrap and chill for 10-20 minutes.
Preheat the oven to 200C/400F/Gas 6. Line a
20cm flan dish with foil and the pastry and bake
blind for 10 minutes. Reduce the oven
temperature to 180C/350F/Gas 4. To make the
filling, fry 6 spring onions. Scatter over the base
of the flan with 6-8 halved cherry tomatoes and
some cheese. Beat 3 free-range eggs, 200ml
crme frache and 1 tsp of oregano together.
Pour into the flan case, then bake for 30-35
minutes, until set. Serve warm or cold.
THESE DELICIOUS RECIPES WERE CREATED USING EGGS FOR SOLDIER. 15P FROM EVERY PACK SOLD GOES TO HELP FOR HEROES CHARITY. HELP THEM CRACK THE 2
MILLION MILESTONE BY SIMPLY ADDING EGGS FOR SOLDIERS TO YOUR WEEKLY SHOP. FOR MORE INFORMATION VISIT WWW.FACEBOOK.COM/EGGSFORSOLDIERS
64
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65
ask rose Feb_Layout 1 08/12/2014 10:32 Page 2
NEW
SKILLS
IN SEASON
AskROSE
Let Rose in your kitchen to answer your culinary queries. This month, she tackles
turnips, fatty foods and shows you what to cook when youre short on time
q
a
I WANT TO LOSE WEIGHT BUT I LOVE RICH

FOODS. ARE THERE ANY FOOD SWAPS THAT
WILL STILL SATISFY MY TASTE BUDS?
You can reduce your fat intake

by making small changes. Use
just a teaspoon of olive oil to fry
onions when youre making a recipe;
brush vegetables lightly with oil before
roasting them; have just a thin smear of
butter on your bread or baked potato,
put skimmed milk in your tea, and so on.
This does work, and after a while you get
used to the lighter taste and may well

come to prefer it. However, as you love
fatty foods, would the low-carb approach
be easier for you? This really just means
cutting out sugar, potatoes, bread and
pasta while enjoying lots of vegetables,
tofu, cheese, nuts and eggs. For more
details you could look at my book The
Vegetarian Low Carb Diet (10, Piatkus).
TURNIPS ARE IN SEASON AT THE MOMENT

BUT IM NEVER REALLY SURE WHAT TO DO
WITH THEM. ANY SUGGESTIONS?
Peel them thinly, cut into julienne

strips, boil or steam until just
tender, toss with salt, pepper, and
chopped parsley. Or try cooking until
tender, and mash with butter and cream.
Turnip chips are nice too; toss the chunky
chips of raw turnip in melted butter or
rapeseed oil, arrange in a single layer in a
roasting tin, bake at 180C/350F/Gas 4 for
q
a
45-60 minutes. Scatter with crunchy sea

salt and serve. This also works well with
celeriac, swede, and butternut squash.
A little salad of grated raw turnip, dressed
with lemon juice and some chopped chives,
is refreshing and goes well with deep-fried
food because it cuts through the richness.
IM REALLY SHORT ON TIME IN THE EVENINGS.

HOW CAN I ENSURE I STILL HAVE SOMETHING
NICE TO EAT?
A life-saver for me is a big pot

of soup to last several days.
I love fresh tomato and basil
soup, or celeriac and parsley. A hot,
soothing cup of that takes the edge off
my appetite and revives me somewhat.
I often follow it with a really lovely salad
made from ready-washed leaves, topped

with delicious things such as my pre
-made dressing (equal parts balsamic
vinegar, olive oil and lemon juice)
and sliced avocado and a handful
of sprouted beans; or mozzarella,
tomato and fresh basil.
STAY IN AND COOK
Relax with Roses winter wonders

MUSHROOM STEAKS
BAKED SWEET POTATOES
SPEEDY ROAST VEG
PIZZA OMELETTE
Remove stems from big

mushrooms, fry on both sides,
top with grated cheese, cubes
of marinated tofu and brown
under the grill.
Scrub, prick and bake sweet

potatoes at 200C/400F/Gas 6,
until soft. Serve on rocket with a
wedge or lime; or rub chunky
pieces of sweet potato with olive
oil and roast.
Put red and yellow pepper, red

onion, courgette and aubergine
into a tin, toss with 1 tbsp olive
oil, roast for 40 mins, adding
cherry tomatoes for the last
5 mins, top with halloumi cheese.
Top a 4-egg omelette with baby

leaf spinach softened in butter,
sliced goats cheese log with rind,
cherry tomatoes, scattering of
veggie Parmesan-style cheese
and brown under the grill.
Have you got a question to ask Rose? Email rose@cookveg.co.uk or nd us on Twitter or Facebook
66
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Bites dvertoria _Layout 1 05/12/2014 09:20 Page
PROMOTIONAL
FEATURE
5 WAYS TO GO VEGAN
Lee oc
of egan food company

te gi es us e easy tips
to ma e the transition to dairy free simple
2 CONCENTRATE ON WHAT
YOU CAN EAT
GOURMET FISHSTYLE STEAK
LINCOLN SAUSAGE
or some people, egan diets can feel

restricti e, so it helps to focus on hat you
can eat, rather than hat you can t ost of
hat you already en oy is li ely to be egan,
from fresh fruits and egetables to holesome
grains and filling beans and lentils lus there
are a great range of dairy free alternati es
readily a ailable, meaning the meals you
already coo can be easily adapted We sell a
huge range of dairy free cheeses
in total ,
delicious yoghurts made from pea protein and
coconut oil perfect for replacing butter We
also stoc a line of egan chocolates, fudges
and chocolate co ered raisins, meaning your
s eet tooth needn t miss out either
3 GET CREATIVE!
MEAT-FREE STREAKY
RASHERS
you re oo
to cut c or e
your oo
o
t
oo e t cutt
out ry
t
et e
er
et er you
t
to co
t to
e ty e c
e or
y re t e re r o c e e
t ere re ot o
y y to
e
t e
tc e er
any egans say that they e tried more

e citing foods as a result of their diet, so be
bold and start e perimenting in the itchen
hallenge yourself ith one ne ingredient
each ee , hether that s ancient grain
free ah or our range of fish style products
ur ish free Tuna t is lo ely in pasta
ba es hile our ish free Thai ish a es are
di ine ith s eet chilli sauce and a palate
cleansing cucumber salad
4 STOCK UP
There ll be some nights hen you simply don t

ha e the energy to coo a delicious and
healthy egan meal from scratch, and this,
some people tell us, is ho they e fallen off
the agon uy in some of your fa ourite
comfort foods Whether it s a uicy ham and
pineapple pi a, fla y sausage rolls or
satisfying pasties, e ma e egan ersions of
them all, ith ne t day deli ery a ailable
5 DONT BE EMBARRASSED
ating round friends after going egan can be

tric y, but you needn t feel li e a nuisance
imply arn your friend in plenty of time, and
offer to bring a dish If you thin they might
not get on ith an entirely eg based meals,
enlist the help of our
free products so you
can recreate the meaty or dairy pac ed meals
they re used to Who no s, maybe they ll
ma e the s itch ith you
BEEF-STYLE
PASTIES
1 BE PREPARED
egans are still under catered for in high

street restaurants, so it pays to thin
ahead If you re dashing out to grab a uic
sand ich from a shop at lunch, you might
find the meat free options limited to ust
egg or cheese, hich is of no use to a
egan itch the dry prepac ed sarnies
and pac your o n healthy lunch o for
hummus and roasted pepper sand iches,
bagels ith our e t ree ee ty e
ce ith a smear of horseradish or a
rench stic pi a topped ith tomato
sauce, our
ry ree o re
ee y ce and sliced red onions
WHITE
CHEDDAR
STYLE
CHEEZLY
ind out more at
te oo
co
WWW.COOKVEG.CO.UK
67
Cookery School Qx_Layout 1 05/12/2014 15:59 Page 3
cookery school
Enjoy delicious food thats good for you with this months gourmet know-how
Surprise,
surprise, I
over indulged
at Christmas.
As the old
saying goes, good eaters
make good cooks, and boy
did I improve my own
kitchen skills during the
festive season. Now its
time to lay off the fatty
foods in favour of a little
clean living...
But that doesn't mean I have to
live like a rabbit, eking out a
living on cabbage soups and eyewatering grapefruits. A few
changes to my cooking style
should do the trick and here,
Ive rounded up my favourite
tips, recipes and gadgets for
you to do the same.
From clever swaps to make
to your diet and our favourite
recipe for low-fat hummus to
3 healthy upgrades to your
favourite potato recipes, this
section is jam-packed full of
inspiration. Because after all, if
youre trying to enjoy foods that
are a little lighter this month,
theres no need to feel deprived.
ECIPE
THE ESSENTIAL R
Hummus
Keep it simple or dress it up hummus is great source of

protein that will keep you feeling fuller for longer. In a food
processor, whiz up 1 tin of chickpeas with 1 garlic clove, 1 tbsp
tahini and a good squeeze of lemon. Loosen with a little
rapeseed oil and flavour as you like.
3 HEALTHY UPGRADES
BANISH BORING VEGGIES THIS CHRISTMAS WITH OUR SIMPLE TWISTS
ON WELL-LOVED CLASSICS
we love
Fancy Quinoa h
Merchant Gourmet Red and

White Quinoa (1.99, Tesco)
is the easiest way to make a salad
for work. Simply chop up your
favourite salad ingredients, toss
with the ready-cooked superfood,
dress, season and enjoy. Its part
of a wider range, which
includes freekah, Puy lentils
and mixed grains.
68
WWW.COOKVEG.CO.UK
CREAMY MASHED
POTATO
Boil your peeled and
quartered potatoes.
Once cooked, pass
through a potato ricer.
Beat with low-fat crme
frache and season.
Serve with finely
chopped fresh parsley
if desired.
CRISPY FLUFFY CHIPS

Peel your potatoes and
slice lengthways into
chips. Boil for four
minutes, drain and leave
to dry for eight minutes.
Preheat your oven.
Scatter your chips on a
baking spray and spray
with cooking oil. Season
and bake until crispy.
INDULGENT DAUPHINOISE
Substitute the cream in your
dauphinoise by mixing
together 250ml whole milk
with 200g low-fat crme
frache. Add two crushed
garlic cloves, season and
add to peeled and thinly cut
potato slices. Pack into a
casserole dish and bake in a
hot oven until cooked.
cookery
school
KIT LIST
When it comes to keeping your meals
healthy, its all about portion control...
Make your best ever...
POACHED EGGS
Use the best quality and freshest eggs
Bring a pan of boiling water to the boil (Delia
reckons less is more, and only uses a small pan
filled 4cm deep)
As with pasta, it helps to season your water
Add 1 tsp white wine vinegar to the water
Crack your egg into a cup this will help you add
it to the boiling water in one swift motion
Whisk your boiling water before slipping the egg
into the water in one smooth action
Cook your eggs for two minutes if you like them
soft, four minutes for a firmer egg
Tesco Geese Measuring Cups 10

These adorable measuring cups from Tesco are just
the ticket for measuring grated cheese for
sprinkling on your pasta, or butter in your cakes
Laura Ashley Chick

and Egg Measuring
Spoons 16
Get a handle on the
amount of oil youre
using when frying
onions by using
these pretty
measuring spoons
Make the switch!
Have you tried Meet the Alternative yet?

All the products are made
with high-quality soya, and
are free from cholesterol.
Theyre low in fat; the
Beef Style Mince is less
than 1% fat!
Meet the Alternative foods
are higher in protein than
any other meat replacement
product, to keep you full.
The range of foods are a

great source of protein.
Soya provides all the
essential amino acids
you need.
They're low in calories,
great if youre on a diet.
They contain no artificial
colours, flavours or
preservatives.
Katie Alice Vintage

Scales 14.99,
www.english-table.com
Only cook yourself 75g
pasta using these
pretty scales, which
will look fabulous
sat atop any
kitchen counter
Meet the Alternative

products are all priced at
2.99. To find your nearest
stockist, and to check out
the promotions, visit
www.meetthe
alternative.co.uk
WWW.COOKVEG.CO.UK
69
cookery
IN
SEASON
school
Ginger
+
EASY
SAUCES
1
Honey
Soy sauce
Garlic
stir it up!
Stir-fries are a quick

way to a healthy meal.
Make your own sauce by
combining 1 tbsp honey,
3 tbsp soy sauce, 2cm
piece nely grated fresh
root ginger and 2
crushed garlic cloves.
Stir through cooked
veggies and noodles
(rice, not egg) and serve
The
perfect
healthy start
to your
day
YOUR ULTIMATE SMOOTHIE

BLUEBERRY & MAPLE SYRUP
OAT SMOOTHIE
Serves 1
Ready in 2 mins
150g blueberries (fresh
or frozen)
2 tbsp Clarks Pure Maple Syrup
100g rolled oats

1/2 tsp vanilla
240ml yoghurt
240 ml milk or apple juice
1 Leave the oats to sit in yoghurt
for a few hours.
2 Pure everything in a food
processor and serve.
FOOD HISTORY
Pyrex is one of those brands nearly everyone has in their house.
Its durability and design mean that once youve bought an item, it
hangs around the kitchen for a long time. Its an old brand next
year celebrating its 100th birthday which started in America.
ILLUSTRATION: LOUISE ABBOTT
The heat-tempered glass that is known for was developed years earlier by Corning Glass
scientists, who were charged with creating lantern glass for railways that could handle
changes in temperature.
By 1913, the glass was used in a number of industrial ways, but it found its way into the
kitchen when Bessie Littleton, wife of a Corning scientist, asked her husband to bring
home some glass to use in place of a broken casserole dish. He gave her the sawn off
bottoms of battery jars and the idea for Pyrex kitchenware was born!
70
WWW.COOKVEG.CO.UK
WWW.COOKVEG.CO.UK
71
Mid Week Menu_Layout 1 05/12/2014 16:56 Page 2
This warming soup only

costs 1.40 per serving, and
goes perfectly with a fresh
and oral white wine
THESE
MEALS ARE
ALL READY
IN JUST 30
MINUTES!
72
WWW.COOKVEG.CO.UK
EVERYDAY
IN SEASON
YOUR NEW
week
midMENU
5 speedy after-work dinners, when time is not on your side
MONDAY
PEAR, POTATO &

WATERCRESS
SOUP
E
1 tbsp olive oil

1 medium potato, peeled and diced
500g pears, peeled, cored and diced
1 lt vegetable stock
2 x 85g bags watercress
100ml single cream
60g hazelnuts, chopped
RECIPE FROM WWW.MORRISONS.CO.UK
For the crostini

4 slices French stick
50g goats cheese, sliced into 4 rings
1 Heat the oil in a large pan and add
the potato and pears. Cook over a low
heat for five minutes, stirring, then add
the stock and bring to the boil. Reduce
the heat and simmer for 20 minutes
2 Add the watercress and cream and
cook for a further two minutes. Blend
until smooth and season to taste. Add
half the chopped hazelnuts.
3 To make the crostini, lightly toast the
French stick slices on both sides, top
each with a slice of goats cheese and
grill for two minutes until the cheese
just begins to melt. To serve, ladle the
soups into warmed bowls, top with
a crostini and scatter the remaining
chopped hazelnuts over the top.
RECIPE FROM WWW.MORRISONS.CO.UK
Serves 4
Ready in 30 mins
TUESDAY
CREAMY
VEGETABLE CURRY
E
Serves 4
Ready in 30 mins
250g basmati rice
1 tbsp vegetable oil
1 garlic clove, peeled and crushed
5 tbsp tikka masala curry paste
400ml coconut milk
1 vegan gluten-free vegetable
stock cube
3 large sweet potatoes, peeled
and diced
160g spinach
1 Cook the rice according to the packet
instructions. Meanwhile, heat the oil in
a large pan, stir in the garlic and curry
paste and fry, stirring continuously,
for two minutes.
2 Pour over the coconut milk and
150ml of water then crumble over the
stock cube and stir in the sweet
potatoes. Bring to the boil, cover and
simmer for 15 minutes until the sweet
potatoes are just tender.
3 Remove from the heat and season.
Stir in the spinach until just wilted and
serve with the basmati rice.
PER SERVING: 543 CALS 18G FAT
WWW.COOKVEG.CO.UK
73
T T
E
You can substitute fresh

mushrooms for some of the
dried ones, but not all of them or
the avour will be less intense
WEDNESDAY
CREAMY WILD
MUSHROOM AND
WALNUT PASTA
E
Serves 2
Ready in 30 mins
50g mixed dried mushrooms
200g tagliatelle
60g walnuts, roughly chopped
1/2 tbsp olive oil
3 shallots, peeled and finely chopped
1 garlic clove, peeled and crushed
1 tbsp fresh thyme leaves
10g butter
1 tsp wholegrain mustard
74
WWW.COOKVEG.CO.UK
2 tbsp marsala
150ml single cream
1/2 unwaxed lemon, juice and zest
1 Place the dried mushrooms in a
large bowl and pour over 400ml
boiling water. Set aside to soak. Cook
the pasta in boiling water according to
the packet instructions. Heat a large
saucepan over a medium to high heat
and toast the walnuts for two minutes.
2 Return the pan to the heat, add the
oil and saut the shallots for three
minutes. Drain the mushrooms and
squeeze out any excess water,
reserving some of the water. Add the
garlic and thyme to the shallots and
cook for a further minute. Then reduce
to a low-medium heat and stir
through the butter and mushrooms.
Cook for five minutes until warmed
through.
3 Stir the mustard and marsala into
the mushrooms and cook for about 15
seconds then pour over the cream and
lemon juice and cook for one minute.
4 Drain the pasta and toss it through
the mushrooms with half of the
toasted walnuts and a little of the
mushroom water to loosen the sauce.
Transfer to plates and scatter with the
remaining walnuts and lemon zest.
IN SEASON
EVERYDAY
THURSDAY
SICHUAN PEPPER
& TOFU STIR-FRY
Serves 2-3
Ready in 20 mins
RECIPE FROM WWW.WAITROSE.CO.UK
349g pack Blue Dragon Tofu Firm

Silken Style
25g plain flour
2 tbsp sunflower oil
1 tsp sichuan pepper, crushed in a
pestle and mortar
300g mixed peppers
300g rice noodles
2 tbsp dark soy sauce
2 tbsp shaoxing rice wine
1 Cut the tofu into eight slices and pat
dry with some kitchen towel. Tip the
flour on to a plate and season well.
Add the tofu slices and dust with the
seasoned flour.
2 Heat the oil in a large non-stick
frying pan and add the tofu slices.
Fry for 2-3 minutes on each side,
until golden, then transfer to a plate
and keep warm.
3 Add the sichuan pepper and the
mixed peppers to the pan and stir-fry
for one minute, then add the noodles
and stir-fry for three minutes.
4 Stir in the soy sauce and rice wine
and cook for another minute. Divide
between 2-3 serving bowls or plates
and top with the tofu slices. Serve
straight away.
FRIDAY
PEA &
CAULIFLOWER
FRITTATA
Serves 4
Ready in 30 mins
1 cauliflower, broken into small florets
100g frozen peas
6 large free-range eggs
handful of spring onions, thinly sliced
1 tsp toasted cumin seeds, lightly
crushed
25g white breadcrumbs
olive oil spray
50g feta
1 Cook the cauliflower in a pan of
boiling water for 10 minutes until
just tender, adding the peas for the
last minute. Drain well.
2 Meanwhile, beat the eggs then stir
in the spring onions, cumin and
breadcrumbs. Stir in the cooked
cauliflower and peas.
3 Lightly spray a 22cm non-stick frying
pan with oil and pour in the egg mixture.
Cook on the lowest heat for 12 minutes,
then scatter over the cheese.
4 Preheat the grill to medium and cook
the top of the frittata for five minutes
(make sure the pan handle doesnt get
too hot) until golden and completely
cooked all the way through.
5 Slip the frittata out of the pan and
onto a board. Cut into wedges and serve.
WWW.COOKVEG.CO.UK
75
Pure ty e 5_Layout 1 04/12/2014 1 : 0 Page
Pure Style
a e your en ironment ust that little bit lo elier
3 OF THE BEST...
Valentines
treats
e t or ro
tc
t
irch
roo ireside cented
andle
,
birch
andbroo co u
SIMPLE STYLE
Theres nothing like a chic yet cosy

knit, such as The Trellis umper, 69
www.bibico.co.uk , to help lift your mood
on a wintery day. Team it with skinny
jeans and boots for a super sleek look.
All garments from Bibico are produced in
fair trade cooperatives that provide women
with training, education and work.
GET
SPINNING
e t oot
or r
If you re on the search for the
perfect inter boots, loo no
further than i ie oot ear
They offer a range of snug and
stylish designs, made from
high uality leather and fur
alternati es We lo e the ne
edges orn ith a blac
umper dress
y
e oot e r co
ECO QUEEN JANEY LEE

GRACE KNOWS EVERY
GREEN TRICK GOING
oid using the tumble dryer too often, not only

do they use a huge amount of energy, they can also
be damaging to clothes elie e it or not, a spin
dryer the ind that you find in s imming pool
changing room are incredibly effecti e at
s uee ing the moisture out of et laundry The
drying time is much uic er and after ust a t o
minute spin a torrent of ater seems to come
out Then the clothes can be dried outside or on
a clothes horse ou may find an old spin dryer
languishing in a relati es garage I pic ed one
up for around a tenner in a un shop
e t or
e t e touc
yumi Tran uillity assage ath
and ody il
,
ayuuri co u
rac ing
cleaning
ost of us toss
our free range egg
e t or
e
shells in the
rgani ue
a e oisturising
compost bin
ace alm
,
ithout a second
sil erto nhealth co u
thought, says ita
arcangelo, from en ironmental charity riends of The
arth e t time, hy not mi them ith a little soapy
ater and use as a non to ic abrasi e for those tough to
clean pots and pans
WWW.COOKVEG.CO.UK
77
oo ing
it
i o Feb_Layout 1 05/12/2014 1 :0
IN SEASON
NEW
SKILLS
Page 2
hicos
C
oo er
oo
This issue, ondon egetarian oo ery chool o ner

co r ce co brightens up your inter ith sunshine a ours, in
the form of blood oranges
he inter months bring

ith it much lo ed
hearty and comforting
root egetable based dishes,
ho e er as this seasonal crop
comes to an end, the blood
orange arri es gi ing a sudden
burst of a our and colour to
these still dar days
The blood orange is a natural ariation of the common orange

and its debut in ebruary and arch is ery elcome Its
ery distincti e dar red pigmentation is caused by high
concentrations of naturally occurring antio idant pigments
commonly found in flo ers called anthocyanins, hile the
long cold editerranean night temperature is hat creates
this ery distincti e rich ruby tint
PASTA BLOOD
ORANGE PASTA
SAUCE WITH
GARLIC
BREADCRUMBS
E
er es s n entr e
e
in
ins
1 Boil 200g linguine pasta and drain
and set aside.
2 Heat a large saut pan and add 30ml
olive oil and 3 pressed garlic cloves
and saut for 30 seconds followed by
Ta e your pic
The three most common arieties of these blood oranges in

our supermar ets are the oro from merica, the
anguinello from pain and the Tarocco from Italy in
particular icily hich unsurprisingly en oys a rotected
eographical tatus
The fla our of the blood orange is more intensi e and
concentrated compared to the common orange and it
imparts a uni ue raspberry undertone uality ith a slight
bitter s eet after taste
et s enture a ay from the regular uses of blood oranges
the sorbets, salad accompaniments and marmalades
ith
this recipe that brings an eruption of fla ours and something
truly special to share ith friends It pairs ery ell ith an
Italian chardonnay
co r ce co t e o er
o Lo o e et r
oo ery c oo
e ert
or cu
e e
tr e
u
t y o
y
rt
u r
e
o e eo
e
ter
ort
rc
out er uro e
ter oo
or ore or t o o
cour e
on on e et ri ns oo o u
78 WWW.COOKVEG.CO.UK
ILLUSTRATIONS BY LOUISE ABBOTT
50g white breadcrumbs (traditionally,

this should be made from dried
ciabatta) and 1 teaspoon of salt and
pepper and the zest of one third of a
blood orange. Cook for three minutes
until lightly gold brown and transfer
onto a plate to cool and set aside.
3 Reheat the same saut pan and
add 175ml freshly squeezed blood
orange juice and bring to the boil and
add the linguine and mix well.
Immediately add 10g chopped
parsley, 30g grated vegetarian
Pecorino-style cheese and the
breadcrumbs and mix together well
taking care you do not overcook the
pasta. Plate and serve hot with a
drizzle of 20ml extra virgin olive oil.
Londons very own vegetarian and vegan cookery school

where the focus is on essential
skills education techniques
A wide range of hands on workshops to select from everyday
cooking to specialist regional cooking but, always cuisines
away from the ordinary
LONDON VEGETARIAN SCHOOL
217 Long Lane, London, SE1
www.londonvegetarianschool.co.uk info@londonvegetarianschool.co.uk
08448849198
Seasoned to Perfection_Layout 1 05/12/2014 16:51 Page 2
SEASONED TO
n
o
i
t
c
e
f
r
Pe
Dig in to Jack Monroes delicious recipes that use the

best of this months produce
Recipes taken from Jack

Monroes A Year in 120
Recipes* (18.99, Penguin).
80
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BOOKSHELF
Seasoned to Perfection_Layout 1 05/12/2014 16:52 Page 3
IN SEASON
EAT
IT NOW
Its sort of a muffin, sort of a piz , sort of a

ridiculously named open-topped toastedsandwich-bun thing. It was a quick
late-night munchy snack after a long day
and it occurred to me that it would be a fab
lunchbox alternative to sandwiches, and
great for fussy households or involving the
kids in cooking: everyone can add what they
like to theirs... Pesto of any kind is optional,
but utterly delicious.
Eat it now: Kale
MUFFIZZAS
E
Makes 12
Ready in 20 mins
6 white breakfast muffins, halved
1 x 400g tin of chopped tomatoes or
140g tomato pure
2 balls of vegetarian mozzarella
2 tbsp vegetarian kale pesto (see
Masterclass) or finely chopped basil,
whole basil leaves or spinach
1 Halve the muffins: one muffin will
make two muffizzas. Spread a dollop
of chopped tomatoes on top or a little
tomato pure, right to the edges. Add
slices of mozzarella and a dollop of
pesto to cover, then toast under the
grill until the cheese is melting. Voil.
PER MUFFIN (WITHOUT THE PESTO): 133 CALS, 4.5G FAT
COOKS TIP
Experiment with toppings: leftover

chilli or olives would be immense on
these with a layer of cheese on top.
MASTERCLASS
KALE PESTO
GF
Makes 14 portions
Ready in 10 mins
200g kale
1 fresh chilli
80g strong, hard vegetarian cheese
150ml oil, sunflower or groundnut,

plus extra for sealing
150ml water
30ml lemon juice
1 Cut any tough stalks out of the kale.
Slice the chilli. Grate the cheese. Stuff
as much kale as you can fit into a
blender (you can add more later).
Throw in the rest of the ingredients,
then blend until the kale has turned
into a vivid green pulp. Turn the
blender off. Add any remaining kale,
and blend again.
2 Spoon the pesto into a clean jar, pour
a little extra oil over the top to seal, and
put on the lid.
PER PORTION: 117 CALS, 12.1G FAT
Eat it now:
Forced rhubarb
RHUBARB AND
GINGER CRUMBLE
E
Serves 6
Ready in 1 hr
600g fresh rhubarb
6cm thumb of fresh ginger
100g sugar I like soft dark brown
sugar, but any will do
150g flour
75g porridge oats
100g butter
2 Trim and slice the rhubarb in to 1cm
chunks and place in the bottom of an
ovenproof dish. For best results use one
around 20cm across, but its not an
absolute requirement.
3 Peel the ginger and grate it over the

rhubarb, then sprinkle on 50g of the
sugar evenly. Stir briefly to combine.
4 To make the crumble topping, put the
flour and oats in to a large mixing bowl.
Dice the butter and add it to the bowl,
then rub it in with your fingertips until
it is all incorporated. Pour in the
remaining 50g sugar and stir in.
5 Scatter half of the crumble topping
over the rhubarb and pat it down with
your fingertips. Repeat with most of the
remaining half, then sprinkle the rest
loosely on top.
6 Bake in the centre of the oven for
around 40 minutes, or until the rhubarb
is soft and tender and the topping is
a deliciously crunchy golden brown.
7 If the top starts to burn, or cook
faster than the rest, take the dish out
of the oven and cover it with foil. Turn
the oven down a notch and continue
to cook.
WWW.COOKVEG.CO.UK
81
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en
andy_Layout 1 05/12/2014 1 :42 Page 2
EAT IT NOW
Heart Ice Cream Scoop, 10.95,
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Popcorn Bucket
and Drink Set,
10, Sainsburys
Amore Toast Rack, 38.95,

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ight up your special someones itchen ith
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Red Smarter iKettle, 99,

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Chocolate Heartmaker Kit, 9.95,

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Pop The Question Valentines

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Personalised Chopping Board, 24.99,

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Tea and Bubbles Hamper, 34.99,

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WWW.COOKVEG.CO.UK
83
Use your Loaf_Layout 1 05/12/2014 16:46 Page 2
USE YOUR LOAF!

Forget toasting it, chef Richard Corrigan is here to show Cook
Veg readers how to get more from the humble loaf of bread
84
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Use your Loaf_Layout 1 05/12/2014 16:47 Page 3
IN SEASON
EVERYDAY
GRILLED PEPPER
PANZANELLA
WITH FETA
Serve 4
Ready in 30 mins
1 red, 1 yellow and 1 orange pepper,
quartered lengthwise, and deseeded
1/2 a loaf of Cranks Breaditerranean
bread, 3/4 inch cubed
340g feta cheese, coarsely crumbled
300g cherry tomatoes, halved
1 small red onion, diced
small bunch chopped fresh basil
4 tbsp extra-virgin olive oil; more
for brushing
1 tbsp fresh lemon juice
1 garlic clove, crushed
sea salt and freshly ground
black pepper
1 Prepare a pan on medium-high heat.
Brush the pepper quarters with oil and
season with salt and pepper.
2 Grill the peppers skin-side down until
grill marks form on one side, about five
minutes. Flip the peppers and continue
to grill until crisp-tender, about two
minutes more.
3 Meanwhile, grill the bread, turning
once, until nicely toasted on both sides.
4 Cut the peppers into 2cm pieces and
add to the bowl. Stir in the cherry
tomatoes, onion and basil.
5 In a small bowl, whisk together the
remaining oil, the lemon juice, garlic,
1/4 tsp salt, and 1/4 tsp pepper.
6 Drizzle over the salad and toss
to combine.
7 Season to taste with more salt and
pepper and let stand for 20 minutes
before serving so the flavours blend.
8 Serve with the crumbled feta on top.
Here, Richard
Corrigan uses bread
to create a moreish
cheese and leek
bread pudding,
perfect for a hearty
helping of homely
avours
SAVOURY CHEESE
AND LEEK BREAD
PUDDING
Serves 4
Ready in 45 mins
2 medium leeks, sliced
1 large loaf of Cranks Hippity Homity,
sliced and cut into triangles
12 cherry tomatoes, halved
150g Cheddar cheese, grated
40g butter
600ml milk
3 free-range medium eggs
freshly ground black pepper
1/2 tsp sea salt
1 Grease a 1.5 litre (2 1/3 pint) baking
dish with a little butter. Melt the
remaining butter in a frying pan and
gently fry the leeks for about five
minutes, until softened.
2 Put a layer of bread in the base of the
baking dish. Scatter half the leeks and
cherry tomatoes on top, then sprinkle
with half the grated cheese. Arrange
the remaining bread triangles over the
surface, followed by the rest of the
leeks and cherry tomatoes.
3 Beat the milk and eggs together
and season to taste. Pour evenly over
the bread, then sprinkle with the
remaining cheese. Leave to stand for
20-30 minutes.
Gas 5. Bake the pudding for 30-35
minutes, until puffed-up and golden.
..
.
th
i
w
s
e
t
u
n
i
5m
RICHARD CORRIGAN
We catch up with the straight
talking chef
Richard on organic vegetables

I come from a small farm where only the horse went into
the vegetable garden that is my background. That
[simplicity is] where I come from, and thats where Ive
spent all of my life trying to get back to
Richard on wholefoods vegetarian company Cranks
I went down to Cranks bakery in London. We share the
same suppliers. They have an amazing baking operation
down there. I defy any bakery to go down and see what
theyre doing. It really is incredible. Its the real McCoy and
thats why Im on board with them
Richard on lunch
Yesterday I had some hommity bread toasted with some
braised kale on top. I served myself a glass of fino sherry and
my God was it good to eat! Keep it coming!
Richard on vegetarianism
Im desperately trying to make vegetarianism a much bigger
part of my menu. Im bringing my restaurant team slowly out
of their addiction to meat and fish protein. Its a journey, and
were doing great work. I want vegetables to be the star of
the plate
Richard on catering for vegetarians
Vegetarians are well catered for, no question about it.
Stellar McCartney was in Corrigans [his restaurant] a few
months ago and she was absolutely bowled over. We offered
a full a la carte vegetarian menu and I think she was
genuinely surprised
WWW.COOKVEG.CO.UK
85
Start your day right Qx_Layout 1 05/12/2014 15:44 Page 3
Start your
day right
National Breakfast Week kicks off on

25th January, so why not shake up your
wake up with these delicious recipes from
TV chef Phil Vickery?
whopping 13% of us
never eat breakfast, but
a healthy, balanced meal
can set you up for the
day, providing energy and important
nutrients. Some of the vitamins you
find in your first food of the day are
particularly important to vegans
and veggies too, such as calcium,
protein, iron and B vitamins, not to
mention fibre.
Research suggests that breakfast
eaters are more likely to be slimmer as
theyre less inclined to reach for the
sugary snacks mid-morning, so make
your New Years resolution to enjoy
breakfast every day.
Keep it simple
Mornings are very chaotic, so dont plan

to cook yourself a lovely big breakfast
with all the trimmings. Make it easy on
yourself, with a few clever ideas that
you can make ahead or grab on-the-run.
Commuters can make themselves
(or buy ready made) smoothies go for
ones with oats for added energy. Or, opt
for some yoghurt and granola at your
desk. A banana and peanut butter
sandwich on brown bread can be
eaten anywhere with minimum fuss
and mess. All these foods will give
you slow release energy, putting you
in perfect stead for any meetings
or appointments.
If youre an office worker who relies
too heavily on coffee for your energy fix,
enjoy a bowl of wholegrain cereal before
86
WWW.COOKVEG.CO.UK
work, and leave some tasty dried fruit

in your drawer to munch on through
the morning. The starch in the cereal
can keep your blood sugar levels
steady, which can boost your serotonin
levels, helping you to feel good.
For your health
Skipping meals such as breakfast can

mean your blood sugar drops, which
can make you feel low. Help combat
those January blues by having a good
breakfast with lots of B vitamins.
Vitamin B-12 and other B vitamins
IN SEASON
EVERYDAY
The best thing since sliced

bread. An easy to make breakfast,
which is sure to impress. The
fruit kebabs go down well with
kids and big kids alike!
help produce brain chemicals that
affect your mood, and low levels of the
Bs may be linked to depression. Get
yours from fortified breakfast cereals
most cereal packets will tell you how
much vitamin B theyve added. Choose
the one with the most and team it up
with semi-skimmed milk or one of the
many delicious dairy-free options
available. Wholegrain bread and eggs
give you B vitamins, so a poached egg
on toast can do the trick.
You can also use breakfast to help
ward off those winter colds. Try some
fresh mango for vitamin A and a

handful of berries for vitamin C
which will give your immune system
a boost. Mix them into porridge, or
make yourself a smoothie with coconut
water. If you find yourself feeling
constantly tired, grab yourself
something fruity to start to the day
vitamin C is known for helping to
reduce fatigue. Add fresh fruit to your
cereal, or go for a glass of fruit juice with
your brekkie. Iron can also help fight
tiredness; so choose foods such as
baked beans and dried apricots.
BREAKFAST
BAGELS WITH
THREE TOPPINGS
GF
Serves 1
Ready in 8 mins
1 plain or wholemeal bagel, halved
Choose from the following options:
Avocado & yeast extract
2 tsp yeast extract (e.g. Marmite)
1
/2 ripe avocado, mashed
2 tsp mixed seeds
Cottage cheese & marmalade
2 tbsp fat-free cottage cheese
1 tbsp thick cut marmalade
Peanut butter & banana
1 1/2 tbsp smooth peanut butter
WWW.COOKVEG.CO.UK
87
XXXXXXXX
GET
INSPIRED!
For more inspiring
breakfast recipes, to vote
in the Best Breakfast
Awards or find a local
Breakfast Week event to
you, visit www.shakeup
yourwakeup.com.
Keep up to date with news
and activities on Twitter
@breakfastweek and
www.facebook.com/shake
upyourwakeup where you
can share your breakfast
moments in a photo
competition.
For days when you need an added boost.

This low-fat, super smoothie is packed
full of delicious, nutritious ingredients
such as oats, beetroot, and blueberry
1/2 ripe banana, sliced
drizzle of clear honey
1 Toast the bagels on both sides for

2-3 minutes until golden. Choose one
of the toppings above and spread over
the bagel halves.
PER SERVING: 438 CALS, 17.3G FAT (AVOCADO & YEAST
EXTRACT); 333 CALS, 2.2G FAT (COTTAGE CHEESE &
MARMALADE); 544 CALS, 23G FAT (PEANUT BUTTER & BANANA)
COOKS TIP
Use other soft fruit or orange

juice instead of apple juice.
Try replacing the oats with
wheatgerm. For extra sweetness
try adding 1 tbsp clear honey.
88
WWW.COOKVEG.CO.UK
EGGY BREKKIE
BREAD WITH
FRUIT KEBABS
GF
Serves 2
Ready in 16 mins
1 medium free-range egg
1 tbsp semi-skimmed milk
4 slices brioche
selection of fruit (e.g. grapes, banana
slices, strawberries, apple cubes etc)
150ml fat-free natural yoghurt
1 tbsp clear honey
1 Beat the egg and milk together

and soak the brioche in it.
2 Place the bread on a grill pan lined
with baking paper and place under
a preheated grill, cook for 2-3 minutes
each side until golden.
3 Meanwhile, thread alternative pieces
of fruit of your choice onto two wooden
skewers or four cocktail sticks and
place on top of the eggy bread.
4 Drizzle yoghurt with the honey
and serve with the eggy bread
and fruit kebab.
BEETROOT, APPLE
& BLUEBERRY OAT
SMOOTHIE
GF
Serves 1
Ready in 5 mins
25g cooked beetroot
2 tbsp oats
100g blueberries
150ml fat-free natural yoghurt
100ml apple juice (see Cooks Tip)
1 Place all ingredients in a liquidizer
and process until smooth, pour into a
tall glass and serve.
IN SEASON
BREAKFAST
BONANZA
Make your mornings tastier with these

delicious products
PASS THE BAR

The delicious 9bar Breakfast bars are great for those on the go
and will provide your morning nutrition anytime that suits you.
9bars Breakfast range offers four delicious flavours, all packed
with wholesome seeds, chewy oats, puffed brown rice and
protein-packed soya crispies, and every bar is gluten and wheat
free. Get a case of 16 bars for just 14.40 by ordering online at
www.9bar.com
SPREAD THE LOVE

Savvy is a range of
wonderful, tasty, sweet
preserves for toast,
sandwiches, crpes, porridge
and ice-cream topping.
Made with pure plant
syrups, these special, awardwinning blends are based on
the way of life typical to the
Mediterranean, where
vitality and healthy-living
comes naturally.
Available for 3.49 from all
good health stores and delis
throughout the UK.
For more information, visit
www.savvyspreads.com
SPREAD THE LOVE

Kick off your Valentines Day
with breakfast in bed, using
The Pickled Villages
Amourous Breakfast Jam,
3.50, was inspired by the
sea breeze cocktail.
The heady mix of pink
grapefruit and cranberry in a
marmalade thats spiked with
a nip of vodka is sure to be
well received.
The Pickled Village make a
range of chutneys, preserves,
marmalades and curds to the
highest standards.
Discover the entire range at
www.thepickledvillage.co.uk
FRESHEN UP
Clarks Carob Fruit Syrup is
a naturally sweet sugar
alternative, squeezed from
the Mediterranean Carob plan.
The clear, low GI syrup has
45% less sugar than white
refined sugar and is perfect
for sweetening any food and
drinks. As well as being
suitable for vegetarians,
vegans and diabetics* it is
also a great aid to healthy
weight loss.
Clarks costs 2.39 and
is available from
Ocado, Amazon and
www.clarksIt.co.uk
OH, HONEY!
Sweeten your mornings the
healthy way using Org Raw
Honeys, 4.99, from
Sunita Foods.
Available in Forest, Lavender,
Rosemary and Thyme
flavours, the honey is coldextracted and rich in vitamins
and anti-oxidants, with a rich
content of minerals. Its
positively divine on toast!
Check out all of the Sunita
products by visiting
www.sunitafoods.co.uk
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89
ubs eb Qx_Layout 1 05/12/2014 14:5
Page 2
FOR YOUR FREE*OXO

SIMPLE MANDOLINE SLICER
ou on t nd ba e are li e this made by anyone else Its uni ue
ou can feel the difference
ort
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o e cer
e e et e re r t o u c
e y. A staple for any tc e t e t
e e y to u t et ee t ree
ce t c e ett
t e ot
ee
e ro e co ort e r
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t e e
t e
te ture ru
y e ure t t o oo
et tuc
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A GIFT SUBSCRIPTION
IS THE PERFECT PRESENT
THAT LASTS ALL YEAR!
* This is a UK only direct debit offer. For full terms and conditions please refer online. Limited stock availability.
90 WWW.COOKVEG.CO.UK
r
ee
o e oo o er u e oo
ce e e
t tt e to o
te
tc
e co e e t y
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to t e
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e e
DIGITAL
EDITIONS
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ubs eb Qx_Layout 1 05/12/2014 14:54 Page
INSUBSCRIBE
SEASON
not oo
t ese e i ious
e ie it s
usin our ree
n o ine s i er
e er e ee e
ce
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u roo
ce
c et
t
r
t
er es
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in
ot e er
oure cre
ye o
FAST AND FURIOUS

VEGGIE FAJITAS
ins
or t e i in
t
e et e o
re e er e ee e
ce
o inis
t
r
our ort
u c oe
e o
ot
uce
1 Heat the vegetable oil in a wok or large frying

pan and stir-fry the peppers, spring onions and
mushrooms for 4-5 minutes. Stir in the Fajita
Seasoning Mix.
2 Warm the tortillas, then spread a generous
amount of guacamole over each one. Share the
pepper mixture between them. Add some
soured cream on top. Roll up and serve
EASY WAYS TO SUBSCRIBE...
oo
o u subs ribe
QUOTE CVE0215
Lines are open Monday-Friday 8am-8pm, Saturday 9am-1pm

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91
givea ays_Layout 1 04/12/2014 1 :1
Page 2
INDULGENCE
UP FOR GRABS
What ill you in this month There are free tic ets to a great sho ,
healthy food parcels and three cheese hampers to get your hands on
TO GIVEA
WAY!
WIN A HEALTH
FOOD HAMPER
If youve felt a little run down and been giving Sleeping Beauty
a run for her money, it could be an unhealthy digestive system
thats to blame. An unhappy tummy can put our bodies through
stress and can also have an effect on other areas of our health
too, such as fatigue and trouble sleeping. Eating the right foods,
exercising and taking supplements can help ensure your gut is on
top form. This month, we have teamed up with health food retailer
Holland & Barrett to offer eight lucky readers a Happy Tummy
Bundle which includes: Bioglan Biotic Balance ChocBalls, 9.99;
Holland & Barrett Probiotic Acidophilus Chewable, 10.99; Holland &
Barrett Japanese Oil of Peppermint Liquid Extract, 4.89; and Neals
Yard Wholefoods Mild Ginger 3.29. For your chance to win, visit
www.cookveg.co.uk/giveaways
WIN 10 PAIRS OF TICKETS TO A

DOUBLE SHOW
SPECTACULAR
10
The Edible Garden Show will be

bursting into bloom at
Alexandra Palace 20-22th
March, alongside a fantastic
new lifestyle event Good Life
Live, and weve got 10 pairs of
tickets (worth 25 each) to give away.
Perfectly timed for the beginning of the
growing season, the show offers an
exciting mix of celebrity speakers,
interactive advice sessions and cooking
demonstrations that will dish up
delicious meals using
homegrown ingredients. Its
a must-see show for anyone
interested in self-sufficiency as
its packed with masses of trendy
and chic ideas for conjuring
yummy, healthy meals from plot
to plate. To be in with a chance
of winning a pair of tickets to
this great day out, simply enter
online today. For more information, visit www.theediblegardenshow.co.uk.
To win free tickets, visit www.cookveg.co.uk/giveaways
TO GIVEA
WAY!
WORTH
250!
WIN A CHEESE HAMPER!
Win one of three delicious Wyke Farms hampers, which include

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sustainable farm in Bruton, Somerset, from cows grazing the
lush pastures of the Mendip Hills. The farm is committed to
sustainable farming and is the UKs first national Cheddar brand
to become self-sufficient in green energy. For more information,
visit www.wykefarms.com. For your chance to win, visit
www.cookveg.co.uk/giveaways
or your chance to in this months fabulous

pri e dra s get online today www.cookveg.co.uk/giveaways
HOW TO ENTER...
TERMS AND CONDITIONS

These prize draws are open to all UK residents aged 18 or over, excluding employees or agents of
the associated companies and their families. One entry per person. The prizes detailed in each
prize draw cannot be exchanged for goods, or towards the purchase of goods at any retail outlet.
Entries must be via our online entry page. It cannot be exchanged for cash, or replaced if lost or
92
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damaged. Entries that do not abide by these terms and conditions will be disqualified. Prizes must
be taken as stated and cannot be deferred. The decision of the judge is final and no correspondence
will be entered into. CLOSING DATE: 23rd January 2015. Winners will be notified by 13th of
February, a list of winners will be available in writing on request from Andrea Turner, 21/23
Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY
dvertoria _Layout 1 05/12/2014 14:50 Page
PROMOTIONAL
FEATURE
nutrient-boosters
EVERY VEGGIE NEEDS
o to u
o t t e et r
et c
e er ect y
e t y
ct t c
ro e
e to
to e
e you ore e er y
e you o e e t
your e u
c
t
c
e you
ou re e t e o e e t t t e e u e e t
o er re co
ete y e et r
e ee
y t e e et r
oc ety
ey re
e t t e
re e t to e ure
u
e e t
ere re our
o ce to e you ee
t to co t o
M
o e er
t e
e t
ro e
ure t o
to
ec
There s not much point in eating a irtuous diet if your digesti e

system isn t absorbing the goodness from the food and ta ing it
to feed the cells in your body If you ant to feel great and function
ell, a healthy digesti e tract is crucial and the en ymes in your
stomach need to be doing their ob properly nfortunately ith
today s modern lifestyle, those en ymes can become depleted
That s here
e t e o
e
or
c u e , comes
in It contains a blend of plant based en ymes hich or together
to help properly digest and assimilate food
When you thin of protein po ders, do scary

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Well, thin again, as they re not ust for
gym bunnies and can benefit in a hole
host of ays rotein is the body s building
bloc , and all of your organs, including the
s in, muscles, hair and nails need it any
hormones are proteins, and the immune
system, digesti e system and blood all rely
on it to eep tic ing o er oo
or
Prote P u
or
, pro ides
optimal protein le els from soya, as ell as
different itamins, minerals
and nutrients Try t o
scoops mi ed ith organic
apple uice and you e got
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When it comes to eeping

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ind out more at
calcium is your go to mineral ut in order to get the bone

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magnesium agnesium also helps ith muscle cramps and tics and
poor sleep In order for your body to absorb these ital minerals it
should be supplied in an acidic form, hich is hy
L
or
, not only contains calcium and magnesium
in the perfect ratio, but also has a helping of apple cider inegar too
TT
t this time of year the sniffles are almost ine itable, but to gi e
yourself a helping hand your immune system needs a little attention
ating a ide range of green leafy eg and fruit is a good idea, as is
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system It boasts o er different itamins, minerals and li e
cultures, including folic acid, iron, selenium, inc and itamins ,
,
, and , all contributing to the normal function of your
immune system
eeling tired for no reason

e t
oo
or
, has been designed to help reduce fatigue that
many of us succumb to at
this time of year, and it s
organic The star ingredient
of the potent po der is re
prouted arley, hich has
been har ested before
sprouting, allo ing all the
en ymes and nutrients to be
retained The natural energy
boosters niacin, pantothenic
acid, ribofla in, thiamine and
itamin are also included,
helping to eep tiredness
at bay While the
combination of fla seed,
uinoa, turmeric, elp and
spirulina contribute to your
o erall itality
co
WWW.COOKVEG.CO.UK
93
s eb_Layout 1 0 /12/2014 09:50 Page 2
COOK VEGETARIAN
PIPING HOT
ere you ll find an e citing selection of all the best eggie
food, appliances and helpful gadgets that e e stumbled
across this month
NICE & SIMPLE
Simply Ice Creams seasonal flavours are the perfect way to cheer
up the dark winter nights. The Christmas Pudding flavour was
recently awarded two stars at the Great Taste Awards, and was
described as the taste of Christmas captured in frozen cream.
The rest of the range is great if youre looking for a fresh and fruity
winter treat and includes four delicious sorbets!
Try it today from just 4.99 for a 500ml tub. For more
information, visit www.simplyicecream.co.uk
LAKE DISTRICT DELIGHT
The English Lake Districts breathtaking countryside has been

the inspiration for many poets, and we can see why! This
peaceful and idyllic region is the perfect place for a much
needed retreat. And, you would be hard pressed to find a more
veggie-friendly hotel
than Yewfield, which
is situated in the
heart of the area.
Yewfield offers a
vegetarian bed and
breakfast option, so
theres no better (or
healthier!) place to
stay when you fancy
enjoying the view of
Lake Windermere
and the other Lake
District delights.
Visit
www.yewfield.co.uk
for booking prices
GREEK TO ME
Yeo Valley 0% fat Greekstyle is fat free with a thick

and creamy texture, and
makes a fantastic
accompaniment to fresh
fruit for breakfast. As it is
natural yoghurt, it has no
added sugar, so its a sinfree treat! It can also be
used to make a delicious
dip by adding a little
cucumber and garlic
and giving it a swirl.
Available from all major
retailers and
independents for 1.50
94
WWW.COOKVEG.CO.UK
COLD THERAPY
Primavera is known for producing an effective and organic

skincare range that soothes a variety of properties, and this
Cold Therapy Balm is no exception. Primavera Cold Therapy
Balm contains organic eucalyptus, which is an antiinflammatory that stimulates the immune system and
helps to treat respiratory
issues and soothe irritated
skin around the nose.
It also includes jojoba oil,
which battles dehydration
like nothing else. Its great
for keeping your skin
fresh during the harsh
winter months!
Pick up a 25ml of Organic
Eucalyptus for 13 from
www.pravera.co.uk
s eb_Layout 1 0 /12/2014 09:51 Page
TOP PICKS
FRYS HOT DOGS
BIG FLAVOURS
Its often quite tricky to fit in the time to meticulously inspect the
specific details on the labelling of a bottle. So, this range of
vegetarian and vegan friendly natural flavourings from Foodie
Flavours is welcomed with open arms! Featuring a diverse
range of dairy and gluten-free flavourings including Panettone,
Mango, Pistachio, Peppermint and many others, they can liven
up any dish and youll be safe in the knowledge that they only
containing goodness. Available from 3.99 at
www.foodieflavours.com or ask your local
baking ingredients retailer
FEELING MELLOW
Farringtons Oils Mellow Yellow Rapeseed Oil

celebrates its 10-year anniversary this year and
the bottle has undergone a fabulous re-brand
to celebrate. The fresher design features the
trademark yellow flowers that are a symbol
of the health properties and the freshness of
the fabulous oil. The vibrant yellow of the new
bottle wont just brighten up your food, itll
light up the whole kitchen too. Of course the
taste is just as great!
Grab a 500ml bottle for 4.30
at Waitrose, Sainsburys
and Ocado
THE SEARCH IS OVER...
Ethical traders Suma has been searching for a particular

product for a long time. Suma wanted it to be something
very special, and now theyve finally found it. Its Sumas new
coconut oil which is 100% pure and organic with strong ethical
credentials, something which is important to the company.
Only coconuts grown using organic farming
methods are chosen. This ensures no nasty
chemicals are used and also promotes
community growth thanks to the focus on
sustainable and natural farming methods.
Freshly harvested and pressed within
48 hours of picking, with this
coconut oil, youll feel like
youre walking on sunshine!
You can buy Sumas new
Coconut Oil for 6.85 for 320g
from www.suma.coop
These irresistible
hot dogs from Frys
are made with
a traditional hickory
smoke flavouring
and are extra
tasty with
a homemade
sauerkraut.
Or, try them in a bap
with mustard, served
with stewed apple
sauce in a baguette,
with piccalilli and salad
in a sandwich, or
nestled in a granary
bap with Marmite and
fresh watercress.
For more information, visit www.frysvegetarian.co.uk
YORKSHIRE BLUE
Handmade with milk from Yorkshire

cows, each cheese is matured gently
over eight weeks and turned by hand
every week to ensure the consistent
blue-veining and creamy smooth
texture. Its a good choice as an
introduction to blue cheese, at eight
weeks its buttery, sweet and mild in
flavour, as the cheese ages the flavour
becomes more complex and the
texture even more creamy. Yorkshire
Blue is the perfect dinner party winner!
Available nationally from 16kg per
kilo. Visit www.shepherdspurse.co.uk
STAY HEALTHY
Winter is a great time for using Extra Virgin

Avocado Oil. It adds body to soups and
stews, and is loaded with vitamin E,
necessary to provide energy for winter
sports and to keep the immune system
boosted to avoid flus and runny noses.
Try using it for baking those winter root
vegetables, for a golden and delicious treat.
The Extra Virgin Avocado Oil (250ml)
costs just 4.30, while the Extra Virgin Fair
Trade Organic Avocado Oil which supports
over 10,000 Kenyan farmers and helps
their families achieve a good life (250ml)
is only 4.99.
Available from Sainsburys, Waitrose,
Booths, Wholefoods and selected
speciality stores.
WWW.COOKVEG.CO.UK
95
CV FEBRUARY 15 veg market_COOK VEG 05/12/2014 15:41 Page 97
Guest House,
Cookery School & Gites
www.tomlinsfrance.com
23 Rue Du Fief
Gourmand,
Chambon,
17290,
FRANCE
+33 546 356 542
THE VEGGIE
MARKET
Make your brand stand out from the crowd.

To advertise in the Veggie Market, please contact
us on : (01206 505928 8 www.cookveg.co.uk
* info@cookveg.co.uk
Scarthin
Bookshop Cafe
Vegetarian & Vegan,
GF Available - Cosy Tables
& Secret Garden
Open 9.30am - 5.15pm Mon-Sat.
Sun 10 - 5.15pm
Scarthin Promenade, Cromford, nr. Matlock,
Derbyshire DE4 3QF 01629 823272
www.scarthinbooks.com
Best of Real Vegetarian Food
01788 543223
27 High St, Rugby
www.summersault.ltd.uk
WWW.COOKVEG.CO.UK
97
Bite sized vegetarian Feb Qx_Layout 1 05/12/2014 09:15 Page 1
FINALLY
Bite-sized
The
VEGETARIAN
I
It might be getting colder outside, but things

are denitely heating up for comedian
Lucy Porter
n these long winter months (I know

February technically only has 28 days
but lets not be pedantic) I like to spice
things up to relieve the gloom. There
are two ways of doing this: You can spice
things up in the bedroom, but I now
leave this to those younger, keener and
bendier than me. I prefer to get sweaty
in the kitchen.
street-market advertised as super

spicy. The vendor advised me against it
and a small crowd gathered to watch
me take the first bite. Sure enough it
knocked out all oral sensation for
three days. I could have had major
dental surgery with comfort and ease,
but it was delicious and Id eat it again
in a heartbeat.
Winter spice
Turn up the heat
When the temperature outside drops,

I turn up the heat by reaching for the chilli
powder. In the autumn I am content with
a hearty lentil stew, but when winter
properly bites those lentils form the basis
for a fiery dhal. I am fond of a mushroom
stroganoff or vegetable goulash all-yearround, but on a cold night I find myself
shaking that paprika pot like crazy.
I wasnt always a fan of piquancy. My
childhood diet was pretty bland for my
family garlic was something you had on
holiday, and a bay leaf or two would be
the closest we came to exotic seasonings.
When I was twelve we were all invited
to my best friend Reenas house for a
Punjabi dinner. My dad returned
exclaiming that the curries had taken the
bloody roof off my mouth. The next day at
school Reena told me those were the
mildest dishes her mum had ever cooked.
As a student in Manchester I was gifted
with The Curry Mile of restaurants in
Rusholme, where we students went as
often as funds would allow. I gradually
upped my tolerance to heat until one
night a rugby lad dared me to have the
most legendarily ferocious vindaloo and
I accepted. Despite my watering eyes
and streaming nose, I persisted
and developed an addiction to the
pleasure/pain.
I once ordered a dish from a Singapore
98
WWW.COOKVEG.CO.UK
My love of spice has only increased over

the years. They say that as you get older
your senses of smell and taste diminish,
and I certainly find I need food with a bit
more zip these days. Im not averse to
drinks that are hot in both senses either
heres a winter beverage tip: During the
day, instead of drinking cups of my usual
herbal tea, I keep a peeled lump of ginger
by the kettle. I chop off dirty great lumps
to make a delicious ginger infusion, and
just add a few new chunks every time
I make a brew. By the end of the day I
have created a beverage that makes your
eyes water from three feet away.
Although this column is a paean to
pepperiness, I cant deny the appeal of
bland stodge in these dark days too I
always pair my curries, stroganoffs and
goulashes (not to be confused with
galoshes, theyre far chewier) with some
kind of starchy carbohydrate. Mash,
noodles or oodles of basmati rice will do.
Indeed, I am a woman of contradictory
urges part of me wants to sink into the
soft, buttery embrace of comfort foods
like creamy, silky mashed potato, but
another part of me wants the sharp,
arousing kick of tongue-tingling, sweatinducing spice. Im coming over all hot
just writing this, its all going a bit 50
Shades of Grey. Perhaps I do need to
spice things up in the bedroom as well.
Find us in the frozen aisle

in Waitrose, Ocado and Asda

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OFC_Feb Qx_Layout 1 04/12/2014 16:59 Page 1

MEAT-FREE FOOD MADE EASY

* FALAFEL & WINTER SLAW

...get it right every time!

A month of fresh flavours...

Spicy Corn Fritters

Med-style Winter Salad

Simple Squash Pies

MEAT-FREE FOOD MADE EASY

ISSUE 75 | FEBRUARY 2015 3.99

COOK VEGETARIAN | ISSUE 75 | FEBRUARY 2015

CV FEBRUARY 15 ISSUE 73 ROP master_COOK VEG 05/12/2014 13:16 Page 2

this month Feb_Layout 1 05/12/2014 17:03 Page 3

EDITOR: FAE GILFILLAN

Welcome to Cook Vegetarian. After the

This month, make it all

TURN TO P8 FOR THE RECIPE

Contents Feb_Layout 1 08/12/2014 09:43 Page 2

Perfect these traditional suppers with our

18 WE EAT THIS WAY BECAUSE

If you have coeliac disease, or suffer from gluten

30 DITCH THE DAIRY

Heres our pick of the best vegan milks, cheeses,

53 DONT CONSIGN CAULIFLOWER TO A LIFE SPENT

Food writer Tom Shingler persuades us to get

63 EAT WELL, LIVE WELL

More nutritional advice from the expert

Make your best ever

Tom Hunt shares this seasons finest veg

We catch up with Veronica Stenberg of

SYMBOLS IN COOK VEGETARIAN:

34 COOKED WITH LOVE

48 BETTER THAN A TAKEAWAY

Learn how to make your own dairy

Jack Monroes centrestage winter fruit and veg

Contents Feb_Layout 1 08/12/2014 09:46 Page 3

The kitchen doctor is here to fix all your

78 COOKING WITH CHICO

The cookery school owner gets inspired by

42 SWEETS FOR MY SWEET

72 YOUR NEW MIDWEEK MENU

Our favourite love-inspired kitchenware

Need some weekday ideas? Look no further...

33 RECIPE OF THE MONTH

Try this fresh and warming veggie chilli tonight!

Chef Sophie Wright shows us how to make

64 ONE INGREDIENT, FIVE

Use up your eggs using these exciting recipes

86 START YOUR DAY RIGHT

Tuck in to Phil Vickerys tasty breakfast bites

DIGITAL EDITIONS ARE AVAILABLE FROM:

e i e ndex Feb Qx_Layout 1 05/12/2014 11:1

ll of the full length recipes in this issue of

Aubergine, Red Pepper & Fennel

Pepper & Feta Tart 39

CV FEBRUARY 15 ISSUE 73 ROP master_COOK VEG 05/12/2014 15:42 Page 7

News Feb_NEW Qx_Layout 1 08/12/2014 09:54 Page 2

Impress that special

For the Crumble Topping

COOK BOOK OF THE MONTH

Let Madhur Jeffrey

Indian vegetarian foods are perhaps the most

News Feb_NEW Qx_Layout 1 08/12/2014 09:56 Page 3