Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Vegan Food & Living Magazine > Aug 2019 - get baking! > Enjoy with friends Something for the weekend

Enjoy with friends Something for the weekend

Fill your free days with good company and indulgent, great-tasting meals

Pea, mint and asparagus tart

By Niki Webster from Rebel Recipes (www.rebelrecipes.com)

Serves 8 | Prep 20 mins plus soaking | Cook 50 mins | Calories 379 (per serving)

FOR THE BASE

2 tbsp ground flaxseed

4 tbsp filtered water

70g (2½oz) walnuts – ground in a mini chopper/ blender or grinder

110g (4oz) gluten-free oat flour or oats blitzed to a flour consistency

60g (2oz) buckwheat flour or flour of choice

¾ tsp sea salt

1½ tbsp olive oil

3 tbsp almond milk

FOR THE FILLING

200g (7oz) cashews,

soaked in water for at least 4 hours

60ml (2floz) water

4 tbsp nutritional yeast juice of ½ a lemon

1 tsp garlic powder

1 tbsp Dijon mustard

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Aug 2019 - get baking!
If you own the issue, Login to read the full article now.
Single Issue - Aug 2019 - get baking!
€5.49
Or 549 points
Annual Digital Subscription
Only € 2.50 per issue
SAVE
54%
Was €46.99
Now €29.99
Monthly Digital Subscription
Only € 4.49 per issue
SAVE
18%
€4.49
Or 449 points

View Issues

About Vegan Food & Living Magazine

Would you love to be a better vegan baker? Look no further as the August issue of Vegan Food & Living is here to help. It's packed with ideas for the perfect vegan afternoon tea from one brioche that can be made into both sweet and savoury treats to macarons, mini Swiss rolls, mini sandwiches and more. Also this issue we show you how to make your own cheese, get creative with tofu and try out raw recipes. Plus we have a selection of homemade ice creams that will mean you'll never go back to readymade once you've tried them. If that's not enough, we also share top tips for reducing your food waste, reveal how to give your diet a skin-friendly mot and check out slow living for busy people.