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Pocketmags Digital Magazines
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Enjoy with friends Something for the weekend

Family time and plenty of good food – the two ingredients you need for the perfect lazy weekend…

Thai samosas with cashew and coconut cream

By Brasserie Blanc (

Serves 4 | Prep 40 mins | Cook 45 mins | Calories 987 (per serving)


1 potato, peeled and cut into 2.5cm (1in) chunks

1 sweet potato, peeled and cut into 2.5cm

(1in) chunks

1 tbsp vegetable oil

1 medium carrot (about

100g (3½oz)), finely diced

50g (1¾oz) frozen peas

1 garlic clove, peeled and grated 1 tbsp vegan red Thai curry paste a small bunch of flat-leaf parsley, leaves picked and finely chopped a small bunch of coriander, leaves picked and finely chopped

¼ tsp dark brown sugar

1 red chilli, deseeded, stalk removed and finely chopped juice of 1 lime a small handful of cashew nuts, toasted and roughly chopped a small handful of pumpkin seeds

8 x filo pastry sheets melted vegan butter or oil, for brushing


200g (7oz) cashews

1 x 400ml (14floz) tin of coconut milk juice of 1 lime


grated zest and juice of

4 limes grated zest and juice of

2 oranges

2 tbsp dark brown sugar

2 tsp reduced salt soy sauce

1 garlic clove, peeled and grated

1cm (½in) piece of ginger, peeled and grated

1 To make the samosas, cook the potatoes in boiling, salted water for 10-12 minutes or until tender.

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About Vegan Food & Living Magazine

Wondering what's going to be hot on the vegan scene in 2019? We reveal all in our 2019 trends special. From the ingredients you should be adding to your shopping list and how to use them, to how to improve your gut health with trendy probiotic drinks, we've got it all covered. Also this issue, we show you how to make your own plant milks and cheeses, get creative with 4 takes on pesto and Sara Kidd reveals all about cake flour. If that's not enough, we help you update your home decor in true vegan style, explore how vegan is vegan enough, and look at the hot debate over veganism and medicine. Download your issue today