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Digital Subscriptions > PlantBased > May 2018 > Recipe Round-up

Recipe Round-up

SWEET POTATO & WALNUT KOFTAS

SF

Makes: 12

1 small sweet potato, halved

2 tbsp olive oil

1 tbsp milled flaxseed

100g (1 cup) lightly toasted walnuts

50g (generous ½ cup) panko breadcrumbs

1 tsp dried oregano

1 tsp ground cumin

½ tsp ground coriander

¼ tsp ground cinnamon

½ tsp dried chilli flakes

Small bunch of fresh coriander, roughly chopped

1 spring onion, very finely chopped

Sea salt flakes and black pepper

1 Preheat the oven to 220°C, (Gas Mark 7, 425°F)

2 Lightly brush the sweet potato halves with 1 teaspoon of the olive oil, arrange skin-side down on a tray and bake for 40 minutes until soft. Remove from the oven, scoop out the flesh into a bowl and season lightly. Set aside to cool.

3 Combine the flaxseed with 3 tablespoons water. Set aside for 5–10 minutes.

4 Place the walnuts in a processor and pulse to a fine crumb. Add the breadcrumbs, oregano, spices and flaxseed mixture and pulse again to combine. Transfer to a large mixing bowl, add the coriander, spring onion and sweet potato and season generously. Fold to combine, working the sweet potato into the mixture until completely incorporated.

5 Heat the remaining oil in a frying pan over a medium heat.

6 Take a tablespoon of the mixture and gently form it into a cigar-like cylinder using your fingers. Repeat with the remaining mixture, then add the kofta to the pan in batches and fry for 3–4 minutes on each side, or until golden, turning carefully as you go. (Be sure not to overcrowd the pan or the temperature will lower, resulting in the kofta absorbing too much oil.) Transfer to a plate lined with kitchen paper to drain briefly. Serve hot or cold.

Per 100g

Calories 319, Fat 23g, Saturates 2.6g, Carbohydrates 20g, Sugars 4.0g, Protein 6.8g, Salt 0.44g

Recipe and photographs extracted from Cook Share Eat Vegan by Aine Carlin, published by Mitchell Beazley, £20

FALAFEL SHAKSHUKA

Serves: 4

1 tbsp olive oil

1 onion, finely chopped

1 small aubergine, sliced

3 garlic cloves, minced

1 scant tsp smoked paprika

¼ tsp ground cinnamon

1 tbsp tomato purée

200g passata (sieved tomatoes)

400g tin (14oz) chopped tomatoes

1 tsp dried chilli flakes or 1 red chilli, chopped

Pinch sugar

12 shop-bought falafel

Sea salt flakes and black pepper

For the tahini sauce:

2 tbsp light tahini

½ tbsp pomegranate molasses

1 tsp agave nectar

Juice ½ lemon

1–2 tbsp water

Pinch fine sea salt flakes

To serve:

8–10 taco-sized tortillas or flatbreads

Handful pomegranate seeds

Handful tarragon, torn

1 Heat the oil in a large frying pan over a medium heat. Add the onion to the pan, season and sweat for 2–3 minutes until it begins to soften.

2 Add the aubergine and stir to combine. Sauté for 2–3 minutes, then add the garlic, sprinkle over the smoked paprika and cinnamon and stir to coat. Cover and cook for another 2–3 minutes, or until the aubergine has started to soften.

3 Add the tomato purée, passata and chopped tomatoes to the pan. Fill the tomato tin with water and add it to the sauce together with the chilli and sugar. Season generously and simmer uncovered for about 20 minutes, or until the sauce is rich and bubbling.

4 Place the falafel in the pan, making sure not to cover them with the sauce – they should be peeking out! Cover and simmer gently for a further 10 minutes.

5 Meanwhile, make the tahini sauce by whisking the ingredients together in a small bowl until smooth and glossy.

6 Griddle or toast the tortillas and keep warm under a clean tea towel.

7 To serve, drizzle the tahini sauce over the shakshuka and garnish with the pomegranate seeds and tarragon. Put the pan in the centre of the table along with the tortillas and let everyone help themselves.

Per 100g

Calories 72, Fat 4.6g, Saturates 0.6g, Carbohydrates 3.8g, Sugars 3.5g, Protein 3.1g, Salt 0.20g

Recipe and photographs extracted from Cook Share Eat Vegan by Aine Carlin, published by Mitchell Beazley, £20

HEARTY BUCKWHEAT WAFFLES WITH STRAWBERRIES

Makes: 4 waffles

60ml (¼ cup) melted coconut oil, plus 1 tbsp for the waffle iron

375ml (generous 1 ½ cups) almond milk, shop-bought or homemade

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About PlantBased

Without tempting fate, I think spring is in full swing and that means that summer is just around the corner. Well, it’s taken its time hasn’t it. Every time we thought we’d finally made it over the final hurdle that winter had to throw at us, out of the shadows it came creeping, ready to surprise us with one final flurry of snow, gust of blistering wind and day of sub-zero temperatures. But it’s time to embrace the summer to come and nothing screams British summer more than bank holidays and picnics (okay, perhaps endless days of rain, but my fingers are firmly crossed that this year will come with sun too!). There’s something really fun about packing a picnic and being spontaneous about where you go and eat it. If you’re new to eating plant based food, or even if you’re not, thinking outside of the box to create sandwich concoctions that will please the whole family can elude the best of us. But, that doesn’t have to be the case anymore, as we’re ready to freshen up your picnic hampers with some of our favourite vegan sandwich classics. That’s not all we’ve got in store for you this month, either. We’re really excited that foraging expert James Wood will be starting his new monthly column, to help you step into the wild and forage until your heart’s content. Plus, the brilliant Sophia Forrester is also joining our growing list of experts to discuss all things herbal medicine. I’ve really enjoyed reading both pieces this month and look forward to continuing to feel inspired in the months to come. Don’t forget to have a go at making some of the recipes from this issue and send them in so I can feature some of you next month! It’s always a treat getting to hear from you. Send your best re-creations of our recipes to blake@primeimpact.co.uk and look out for yourself in next month’s issue. Blake Roberts Editor
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