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Digital Subscriptions > PlantBased > July 2019 > Samphire in Focus

Samphire in Focus

Sweet Potato Gnocchi with Samphire and Lemon, Chilli and Parsley Butter

Serves: 3

Gnocchi is simple and cheap to make. The saltiness of the samphire pairs well with the sweetness of the gnocchi and the acidity of the butter, giving this dish a great balance of flavour.

For the gnocchi:

• 600g (21oz) sweet potato, peeled and chopped

• 2 tbsp nutritional yeast

• 1 tsp sage

• 225g (8oz) plain flour

Salt and pepper, to taste

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About PlantBased

July is undoubtedly the best month of the year; summer is in full swing, the days are longer, and, if you’re lucky, you may be able to enjoy a few drinks in the sunshine after work. It’s also the time of year where our diaries are jam-packed with BBQs – but, as vegans, this can sometimes be met with a side of anxiety if our social groups are predominantly meat eaters. On page 28, you will find everything you need to know if you’re planning to host your own BBQ – or should we say, BVQ – from handy tips, to mouth-watering recipes. But, if grilled food isn’t really your thing, you may want to experiment with raw food recipes. Following a diet that mainly consists of uncooked foods may seem slightly tricky to begin with, but we’ve served up a number of dishes that are impossible to resist – find them on page 46. They’re all easy-to-make and super healthy – perfect for those trying to eat well before their summer holiday. Speaking of which, have you booked yours yet? Whether you plan on staying close to home, or you fancy jetting off to a far away island, make sure you follow our Summer Survival Guide, on page 18. Here, we share all you need to know to ensure you have a care-free, vegan holiday. Before I go, I just want to recommend the Samphire and Spinach Linguine on page 94. It’s a pretty simple dish, but it will go down a treat with dinner party guests – especially if it’s served outside with an ice cold drink. Enjoy the issue!