We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > March 2018 > MEAT-FREE, the Mildreds way…

MEAT-FREE, the Mildreds way…

A London institution, veggie restaurant Mildreds isn’t resting on its laurels (or its bay leaves for that matter). Its new recipe collection – all vegan – takes inspiration from around the globe, with dishes set to become new favourites

VIS FOR VEGETARIAN

RECIPES: DANIEL ACEVEDO AND SARAH WASSERMAN. PHOTOGRAPHS: MATT RUSSELL. FOOD STYLING: AYA NISHIMURA AND ROSIE REYNOLDS. STYLING: ALEXANDER BREEZE

These recipes offer a riot of taste, colour and texture. They’re all mouthwatering dishes that just happen to be vegan, inspired by cuisines from around the world and based on new ideas, flavours and techniques. Whether they’re enjoyed all the time, or from time to time, they’ll ensure your taste buds are well and truly alive and kicking. JANE MUIR, FOUNDER OF MILDREDS

Cashew and smoked tofu potsticker gyoza

MAKES 16-20 (SERVES 4). HANDS-ON TIME 1 HOUR, PLUS 5-12 HOURS DRAINING

“Consistently one of our most popular starters. They aren’t complicated to assemble but the filling must be relatively dry. You can swap the smoked tofu for regular firm tofu, add more spice or change the cashews for peanuts.”

MAKE AHEAD

Once assembled and before cooking, the dumplings will keep, covered, in the fridge for up to 24 hours. Or freeze by first open-freezing on a tray to prevent sticking, then pop into freezer bags. Defrost before cooking or cook from frozen for 2-3 minutes longer.

MILDRED’S TIP

If you’re vegan be sure to buy gyoza wrappers, not wonton wrappers, which contain egg.

• 16-20 ready-made gyoza wrappers (from Asian grocers or theasiancookshop.co.uk; see tip)

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - March 2018
If you own the issue, Login to read the full article now.
Single Issue - March 2018
$5.99
Or 599 points
Annual Digital Subscription
Only $ 4.00 per issue
SAVE
33%
$47.99
Or 4799 points
6 Month Digital Subscription
Only $ 4.16 per issue
SAVE
30%
$24.99
Or 2499 points

View Issues

About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

Other Articles in this Issue


Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points