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Digital Subscriptions > Vegan Food & Living Magazine > Aug-18 > ALFRESCO

ALFRESCO

Get out of the kitchen and into the sunshine w ith our perfect recipes for summer dining outside

Beluga lentil and baba ghanoush toast

By Vicky Cohen and Ruth Fox

Serves 4-6 | Prep 45 mins | Cook 1 hr | Calories 492 (per serving)

2 large aubergines

1 tsp salt

100g (3½oz) dried black beluga lentils, picked over and rinsed

75g (2¾oz) tahini

75ml (2¾fl oz) freshly squeezed lemon juice (from about 1½ large lemons)

2 tbsp black sesame seeds

150g (5¼oz) pomegranate seeds (from about 1 medium-size pomegranate)

20g (¾oz) chopped fresh parsley

1 loaf of crusty vegan wholegrain country bread, sliced and toasted

1 Preheat the grill. Line a large baking sheet with aluminium foil or parchment paper.

2 Poke the aubergines on all sides with a knife 20-30 times (depending on their size), and place on the lined baking sheet. Grill on each side.

3 Remove the aubergines from the grill and let sit until they’re cool enough to handle, about 20 minutes.

4 In the meantime, combine 1.35 litres (48fl oz) water and ½ tsp salt in a large saucepan. Bring to a boil over high heat. Add the rinsed lentils and cook, uncovered, over medium heat for 20-25 minutes, or until tender but slightly firm. Drain well.

5 Cut the aubergines in half and, with the help of a spoon, scoop out all the flesh, discarding the skin and as many seeds as possible, you should end up with about 375g (13oz) aubergine. Transfer the flesh to a colander with a bowl underneath and let sit for 20 minutes. Discard any drained liquid.

6 Place the aubergine in a large glass bowl and mash it with a fork. Add the tahini, lemon juice and ½ tsp salt and mix until well incorporated.

7 Right before serving, add the sesame seeds, pomegranate seeds, cooked lentils and parsley and mix gently. Serve over the toasted bread. Store any remaining spread in the refrigerator for up to 4 days.

Gluten-free falafel crackers

By Vicky Cohen and Ruth Fox

Makes about 75 | Prep 15 mins | Cook 15 mins | Calories 565 (per 100g)

100g (3½oz) chickpea flour, plus extra for dusting

2 tbsp each of white and black sesame seeds

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About Vegan Food & Living Magazine

Looking for some al fresco recipes to make your vegan barbecues and picnics more exciting this summer? Look no further than the August issue of Vegan Food & Living as we have ideas for burgers salads, quiche and beyond. Also this issue we share the best dishes to cook up on a camp fire, reveal how you can get involved in World Plant Milk Day 2018, share 23 remarkable facts about honeybees and why you shouldn't eat honey, plus how you can put together nature's best first aid kit.