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Pocketmags Digital Magazines
Pocketmags Digital Magazines


Quick, tasty and nutritious food for when you’re busy

Warming spinach dahl

By Annabelle Randles from The Flexitarian (

Serves 4 | Prep 10 mins | Cook 55 mins | Calories 254 (per serving) vegetable oil

1 tsp cumin seeds

1 tsp turmeric

1 tsp yellow mustard seeds

¼ tsp cayenne pepper

1 medium onion, finely chopped

1 tbsp freshly grated ginger

3 garlic cloves, crushed

200g (7oz) yellow split peas

400g (14oz) chopped tomatoes

500ml (17½fl oz) vegetable stock

500ml (17½fl oz) water

2 handfuls of spinach leaves salt and pepper, to taste fresh coriander, to serve

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About Vegan Food & Living Magazine

Are you interested in trying out the Raw Food diet? Join us in the July issue of Vegan Food & Living where we show you how to make everything from delicious summer vegetable rolls to moreish raw cheesecakes and noodle bowls. Plus we discover the ins and outs of how to go raw. Also this issue, we explore the magical ingredient aquafaba, whip up an Indian feast and create some fun summer street food. Looking to go on a luxury break? We travel the world to find the best vegan hotels. We also share top tips for festival goers, concoct some medicinal teas and reveal how ethical your vegan diet really is. This issue also comes with a free Vegan Junk Food mini mag, packed with 23 tempting recipes and a how-to guide to making your own seitan. Download the issue today!