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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Best of the Rest


Serves: 6-8


This quiche is easy to make and can be enjoyed hot or cold as a lunch or dinner. Serve it with new potatoes and/or a side salad. If you don’t have time to make your own pastry, then a vegan shopbought variety will work just as well, but may not be gluten-free. For the gluten-free pastry base:

• 100g (scant ½ cup) dairy-free butter

• 200g (2 cups) gluten-free flour (we used Doves plain flour)

• 6 tbsp cold water

For the ‘eggy’ quiche filling:

• 100g (1 cup) gram/chickpea flour

• 360ml (1½ cups) water

• 3 tbsp nutritional yeast

• Salt and pepper to taste

For the vegetable quiche filling:

• 1 tbsp oil

• 1 red onion, finely sliced

• 2 cloves of garlic, chopped

• 1 leek, trimmed, washed and sliced

• ½ courgette, diced

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About PlantBased

Welcome to our wonderful November issue. This month it’s all about comfort – wave goodbye to those slim-fitting summer clothes and shimmy on into your favourite jeans, a thick-knit jumper and even a pair of slippers if you want to ‘go the full mile’… for winter is finally upon us. It always surprises me when we reach this time of year, how much I actually enjoy the winter season. Though it seems to stretch on for an eternity, after the glorious summer we’ve had, the crisp, fresh mornings, pale blue skies and frost-covered grass are a welcome sight. Winter also brings with it a host of festivities, each as exciting as the next and each demanding their own delicious festive feast. And though we’re moving towards the season of true indulgence – Christmas – it’s important not to completely forget the healthy, plant-based diet you’ve been working all year to follow. To help you keep on the right track, we’re talking to Dr. Sarah Brewer about the importance of protein (p.46); we’ll introduce you to the veg you could be missing: cavolo nero (p.48), and we’re even getting a little advice from one of our favourite doctors, Dr. Jenna Macciochi, on how to steer