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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 (

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


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


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

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Aug 2019 - get baking!
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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.