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

• 200g (1 ⅓ cups) buckwheat flour

• 3 tbsp cacao powder

• ½ tsp baking powder

• ½ vanilla pod (bean), scraped, or ½ tsp ground vanilla pod

• Pinch of salt

To serve:

• 230g (1 cup) coconut yoghurt, shop-bought or homemade

• 1 tsp grated lemon zest

• 1 tbsp maple syrup, plus extra for drizzling

• ½ vanilla pod (bean), scraped, or ½ tsp ground vanilla pod

• Handful of fresh fruit

• Micro herbs and edible flowers (optional)

1 Start by heating the coconut oil in a pan on a medium heat with the almond milk.

2 Place all the remaining waffle ingredients, including the melted coconut oil and almond milk, into a bowl and mix well.

3 Heat up the waffle iron and dab or brush with coconut oil. I use the small waffle iron where the waffles come out looking like a four-leaf clover. Ladle some of the batter mixture into the iron and cook until super crispy.

4 While the waffles are cooking, pimp up the coconut yoghurt with lemon zest, maple syrup and the vanilla, stirring to combine.

5 Once the waffles have been cooked, serve with a dollop of the coconut yoghurt, fruits, micro herbs and edible flowers, if using, and drizzle with maple syrup.

Per 100g

Calories 189, Fat 10g, Saturates 7.1g, Carbohydrates 17g, Sugars 3.4g, Protein 5.2g, Salt 0.06g

• Recipe and photographs extracted from Happy Food by Bettina Campolucci Bordi, published by Hardie Grant, £20. Photography ©Nassima Rothacker

BRIGHT HEALING TURMERIC PORRIDGE & WARM BERRIES

Serves: 2

• 110g (½ cup) millet

• 250ml (1 cup) water

• 160ml (⅔ cup) almond milk or any plant milk, shop bought or homemade

• 1 tsp ground turmeric

• Pinch of black pepper

• 1 tsp coconut oil, melted

For the warm berries:

• 100g (generous ⅔ cup) each raspberries and blueberries

• 1 tbsp maple syrup

• ½ vanilla pod (bean), scraped, or ½ tsp ground vanilla pod

To serve:

• Dollop coconut yoghurt, shop-bought or homemade

• Chopped nuts (hazelnuts or pistachios)

• Micro herbs and edible flowers (optional)

1 Place the millet and the water in a saucepan over high heat and bring to the boil. Let it simmer for 5 minutes until the millet thickens and there is almost no water left.

2 Add the milk, turmeric, pepper and melted coconut oil and bring to the boil. As soon as the mixture starts to boil, leave the porridge to bubble away until you get a beautiful, creamy, golden porridge.

3 While the porridge is simmering, put the berries, maple syrup and pinch of vanilla seeds or powder into a small saucepan and gently heat. Cook until the berries begin to soften.

4 Then mash some of the berries until you get a lovely sauce, leaving a few berries whole.