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Digital Subscriptions > Simply Vegan > October 2018 > SWEET!


Indulge yourself with these gorgeous sweet treats!

food | sweet

Boost the colour with a teaspoon of matcha
Photography: © Danielle Wood

Pistachio & Pomegranate Kulfi

By Áine Carlin, from Cook Share Eat Vegan Serves 6-8 | Prep 75 mins + 2 hours freezing


• 100g (3½oz) skinned pistachios

• 300ml (10floz) water

• 400ml (13½floz) tinned coconut milk

• 175g (6¼oz) raw cane sugar

• ½ small cinnamon stick

• 3–4 cardamom pods

• pinch of pink Himalayan salt

• ½ tbsp rose water

• 70g (2½oz) pomegranate seeds, plus extra to decorate

• handful of dried edible rose petals


1 Line a 450g (1lb) loaf tin with baking paper.

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About Simply Vegan

Stuck in a rut when it comes to lunch? We've come to the rescue with a whole selection of delicious recipes for food on the go in the October issue of Simply Vegan. Never will you have to opt for a boring sandwich again! Also this issue, we put sandwich fillings to the test, round up the best vegan options at Pan-Asian restaurants on the high street and reveal how to whip up some top low-sugar treats. In need of some vegan fashion and lifestyle inspiration? We pick out the best his and hers vegan belts, discover 7 of the best male grooming products, learn tips for perfect posture and take a foodie tour of Manchester. Download your copy today