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Something for the weekend

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

Jalapeño burrito

By Alexia Brue and Melisse Gelula

Serves 4 | Prep 20 mins plus soaking | Cook 5 mins | Calories 609 (per serving)

2 tsp olive oil

1 small red onion, diced

1 large red bell pepper, cut into 5mm (¼in) dice

1 garlic clove, minced

80g (3oz) sliced button or cremini mushrooms

250g (9oz) cooked jasmine or brown rice

60g (2oz) tinned black beans, drained and rinsed

sea salt

4 wholewheat tortillas

150g (5¼oz) shredded romaine lettuce

200g (7oz) vegan guacamole

200g (7oz) tomato salsa

60ml (2floz) Jalapeño Cashew Cream (recipe follows)


300g (10½oz) raw cashews, soaked in water overnight and drained

½-1 medium jalapeño, sliced

juice of ½ a lemon (about 1 tbsp)

kosher salt

1 For the jalapeño cashew cream, in a high-speed blender or food processor, combine the soaked cashews, jalapeño, lemon juice, and salt to taste. Blend until smooth; add 1 tbsp water, if needed, to reach the desired consistency.

2 Store the cashew cream in an airtight container in the refrigerator for up to 3 days.

3 For the burrito, heat the olive oil in a large frying pan over medium heat. When it shimmers, add the onion, bell pepper and garlic. Cook, stirring occasionally, until the vegetables are soft and just beginning to colour, about 3 minutes. Transfer to a medium bowl.

4 Add the mushrooms to the pan, increase the heat to medium-high, and cook until soft, about 2 minutes. Transfer the mushrooms to the bowl with the other vegetables. Stir in the rice and black beans and season with salt.

5 To assemble the burritos, lay out the tortillas on a clean surface. Divide the vegetable-rice mixture evenly among the tortillas, spooning it neatly down the centres. Top with the lettuce, using about a quarter of the amount on each. Spoon the guacamole and salsa over the top, using about a quarter on each. Drizzle with the cashew cream.

6 Tuck in the two sides of the tortillas and, starting from the edge closest to you, roll them up gently but with some pressure to create a neat log. Slice them in half across the middle and serve.

Chocolate mousse with fresh raspberries and cacao nibs

By Elle Macpherson

Serves 3-4 | Prep 10 mins | Cook none | Calories 718 (per serving)

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Food on the Go - May 2019
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About Vegan Food & Living Magazine

Find yourself stuck in a rut when it comes to lunchtime ideas or breakfast on the hop? What you need is the May issue of Vegan Food & Living, which is packed with delicious recipes for food on the go, from tasty picnic options to easy lunches. Also this issue, we reveal how to get your kids eating more veg, share budget recipes which you can whip up for just £1 per portion and perfect our patisserie making skills. If that's not enough, we also show you how to plan a zero-waste vegan wedding, share top tips for cutting down on your plastic usage, and explore why more men aren't vegan. Find all this and much more in the May issue of Vegan Food & Living