Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 340+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $9.99 per month, unless cancelled.
Upgrade for 99c
Then just $9.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Tasty options for Easter day

Celebrate Easter with fantastic savoury recipes to balance out all the sweet chocolate treats

Leek and pea arancini

Make these tasty balls of goodness in double quick time for a fresh-tasting savoury starter or snack.

By @Lucy_and_Lentils for The British Leek Growers’ Association. More recipes can be found at www.british-leeks.co.uk

Makes 12 balls | Prep 15 mins | Cook 10 mins | Calories 133 (per ball)

leftover leek and porcini risotto – about 300g (10½oz) (see page 76)

150g (5¼oz) breadcrumbs

60ml (2floz) oat milk

3 tbsp flour rapeseed oil, for frying

FOR THE PEA MINT DRESSING

40g (1½oz) peas

10g (1⁄3oz) fresh mint, about 4 stalks

60ml (2floz) olive oil

a pinch of salt and pepper

juice of ½ a lime

1 Preheat the oven to 180ºC/Gas Mark 4.

2 Place the breadcrumbs evenly on a baking tray and bake for about 5 minutes to toast.

3 Place the flour and oat milk into separate dishes in preparation.

4 Roll the leftover risotto into balls just smaller than a golf ball.

5 Coat them one by one in the flour, then the oat milk and then roll them in the toasted breadcrumbs.

6 Repeat this until around six or seven are made, then add them to a non-stick pan with 3 tbsp rapeseed oil on a high heat.

7 While the balls are frying, repeat the process with the remaining risotto.

8 Keep an eye on the arancini in the pan, turning when golden brown.

9 Once cooked, place on top of kitchen roll to soak up any excess oil.

10 For the dip, take the leaves off the fresh mint stalks. Simply pop all of the ingredients into a food processor and blend until smooth. Taste test, adding a little more salt, lime or pepper if needed.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - April 2019 - Easter
If you own the issue, Login to read the full article now.
Single Digital Issue
April 2019 - Easter
$4.99
This issue and other back issues are not included in a new Vegan Food & Living Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 3.50 per issue
SAVE
30%
$41.99
Monthly Digital Subscription
Only $ 3.99 per issue
SAVE
20%
$3.99

View Issues

About Vegan Food & Living Magazine

The April issue of Vegan Food & Living is a true celebration of Easter, featuring recipes from homemade chocolate Easter eggs and cakes to savoury delights to enjoy on the day itself. Also this issue, we show you how to make vegan Brie and mozzarella in just 1 hour, cook up a Friday night curry and get creative with pulses. This issue we also reveal the winners of our very first Vegan Food & Living Awards, take a look at why plastic straws aren't actually the biggest danger to our oceans and explore the concept of what veganism means to you. Download the issue today