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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...


Tahini beetroot pi zza

By Amy Lacey

Serves 3 | Prep 20 mins | Cook 40 mins | Calories 306 (per serving)


25g (1oz) sesame seed flour

25g (1oz) sunflower seed flour

2 tsp nutritional yeast

1½ tsp psyllium husk powder

¼ tsp sea salt

140g (5oz) loose crumbled cauliflower meal – florets processed to mash consistency, oven dried and squeezed to remove moisture

1 tbsp olive oil


165ml (6floz) tahini

60ml (2floz) olive oil

2 tsp finely grated lime zest

60ml (2floz) fresh lime juice, or to taste

2 garlic cloves, halved

½ tsp sea salt, to taste

¼ tsp freshly ground black pepper

2 tbsp finely chopped fresh flat-leaf parsley


1 tbsp extra-virgin olive oil

2 small red beetroots, roasted or steamed

2 tsp chopped fresh flatleaf parsley a pinch of flaky sea salt a squeeze of fresh lime juice

1 For the crust, preheat the oven to 175°C/Gas Mark 4 and line a baking sheet with parchment paper.

2 In a medium bowl, whisk the flours, yeast, psyllium and salt. Crumble in the cauliflower meal, add the oil and mix with a rubber spatula to incorporate. Switch to using hands and knead for about 30 seconds, until well combined and a homogeneous dough is formed.

3 Form the dough into a disc, then use hands to press the dough out on the baking sheet to form an even 23cm (9in) circle. Bake for about 30 minutes, until firm and lightly browned.

4 Remove from the oven and use a metal spatula to slide the crust onto a wire rack to cool. If you’re not using the crust right away, store in a zip-top freezer bag in the freezer for up to 9 months. Do not refrigerate.

5 For the tahini sauce, in a blender, combine 6 tbsp water with all the ingredients except the parsley and blend until smooth. Add more water if needed to thin it. Add the parsley and pulse until just combined. Taste and add more lime juice and/or salt if needed. Store in a covered container in the refrigerator for up to 1 week.

6 For the pizza, preheat the oven to 220°C/Gas Mark 7. Line a baking sheet with parchment paper or get a pizza pan and put your crust on it.

7 Place the beetroots on a cutting board or plate and press on them with a potato masher or the bottom of a sturdy measuring cup until they are smashed (but not mashed) with an uneven surface area.

8 Spread 3 tbsp tahini sauce over the crust and cover with the beetroot. Bake for 8-10 minutes, until everything is hot. Remove from the oven to a cutting board, drizzle with 1 tbsp tahini and finish with the parsley, salt and lime juice. Slice and serve.

Blueberry pancakes

By Amy Lacey

Serves 4 | Prep 10 mins | Cook 15 mins | Calories 267 (per serving)

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This free issue of Vegan Food & Living is packed with 75 delicious vegan recipes from healthy dishes to warming soups, quick midweek meals and mouthwatering desserts. Plus we have recipes that require just 5 ingredients, we meet our new expert baker Sara Kidd for the first of her monthly columns and show you how to make your own vegan cleanser, toner and moisturiser. Plus we reveal how you can get more active without having to completely change your lifestyle and take a tour of London's best vegan junk food. Also with this issue, you'll also get an Essential guide to Veganuary, complete with your first week's meal plan, tips for what to do if you fall off the wagon and a handy label reading guide. Download your free issue today