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Digital Subscriptions > Vegan Food & Living Magazine > Vegan Food & Living Yearbook > Get set for spring March

Get set for spring March

Welcome the new season with tasty and colourful starters, mains and desserts to make a feast fit for Mother’s Day.

Sticky toffee porridge

By Flahavans ( Serves2| Prep5 mins| Cook15 mins| Calories745(per serving)

100g (2⁄3 cup) Flahavan’s Organic Jumbo Oats

750ml (3 cups) almond milk

¼ tsp vanilla powder/vanilla extract


40g (1⁄6 cup) almond butter

30ml (1⁄8 cup) coconut oil

30ml (1⁄8 cup) maple syrup

¼ tsp vanilla powder/vanilla extract pinch of salt


4 Medjool dates, pitted and sliced finely grated zest of 1 orange

1 Combine the Flahavan’s Organic Jumbo Oats, almond milk and ¼ tsp vanilla powder in a saucepan over a low heat. Stir regularly until the porridge thickens.

2 In a separate small pan, gently heat the ingredients for the sticky toffee sauce.

3 Spoon the porridge into two bowls, top with the sticky toffee sauce, then finish with the chopped dates and orange zest.

Mixed cherry tomato focaccia

By The Tomato Stall ( Serves6-8| Prep30 minsplus proving | Cook20-25 mins| Calories309(per serving)

840ml (31⁄3 cups) warm water

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Make 2020 your best vegan year yet, with 101 fantastic seasonal recipes to inspire you in the kitchen!