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Digital Subscriptions > Vegan Food & Living Magazine > Sep-18 > Something for the weekend

Something for the weekend

Family time and plenty of good food – the two ingredients you need for the perfect lazy weekend…

Enjoy with friends

Kimchi bowl

By Camilla Fayed

Serves 4 | Prep 30 mins | Cook 20 mins | Calories 656 (per serving)

6 spears of white asparagus, peeled and cut into matchsticks

2 carrots, cut into matchsticks

200g (7oz) soba noodles

375g (13oz) kimchi

30g (1oz) sprout mix lemon juice, to season

FOR THE MUSHROOMS

500g (1lb 2oz) shiitake mushrooms

4 tbsp sesame oil, plus extra for the noodles

4 tbsp rice vinegar

1 garlic clove, left whole

2 tsp coconut nectar a handful of basil leaves salt and black pepper, to taste

FOR THE SPINACH

Stems of 250g (9oz) spinach – choose stems attached to the root

2 tbsp coconut oil

1 garlic clove, minced

1 chilli, minced

50g (1¾oz) dill (stems and leaves), chopped finely grated zest and juice of 1 lime

FOR THE DRESSING

3 garlic cloves, grated

6 tsp grated fresh ginger

2 tbsp coconut nectar

2 chillies

2 tbsp brown rice miso

3 tbsp sesame oil

3 tbsp rice vinegar

2 tbsp lime juice finely grated zest of

1 orange

½ tsp chilli flakes

1 Season the asparagus matchsticks with a little lemon juice and soak the carrot matchsticks in water to make them softer.

2 To prepare the mushrooms, sauté them in the sesame oil in a frying pan over a high heat until cooked but firm. In a large bowl, combine the mushrooms, vinegar, garlic, coconut nectar and basil and season with salt and pepper to taste.

3 Sauté the spinach in the coconut oil in a frying pan over a high heat until soft, about 10 minutes. Add the garlic, chilli, dill, lemon zest and juice. Season with salt and set aside.

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About Vegan Food & Living Magazine

There's no doubt that vegan street food is taking the world by storm, so this issue we celebrate it in all its glory. From Gaz Oakley's fully loaded burritos to sweet potato nachos and hoisin mushroom steam buns, we've a host of recipes that make the most of the world's best flavours and colours. Also this issue, we cook up a tapas feast, reveal how to make your own vegan cheese and share our favourite homemade ice cream recipes. We also focus on calcium to reveal the top plant sources and share the ultimate calcium-rich meal plan. Plus settle down for a watch party with the best documentaries that will make non-vegans rethink their values and share top tips for embracing mindfulness this autumn. Download your issue today!