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Digital Subscriptions > Vegan Food & Living Magazine > Get set for Christmas - Nov 2019 > CHRISTMAS


Starters, mains, desserts and sides – the feast of festive food keeps coming, course after course, and it’s all fabulous

Butternut squash andkale tart

By Happy Skin Kitchen for Vita Coco ( Serves4-5| Prep25 minsplus chilling | Cook50 mins| Calories309(per serving)


50g (½ cup) oat flour

60g (½ cup) almond flour

1½ tbsp Vita Coco extravirgin

coconut oil, chilled

3 tbsp cold water

½ tsp salt


1 block of firm tofu, about 280g (1 cup, cubed) about 150g (1 cup) chopped butternut squash, plus 75g (½ cup) to decorate 100g (1 cup) de-stemmed, washed kale, add more if you want

1 small white onion, finely sliced

3 garlic cloves, crushed

2 tbsp nutritional yeast a generous handful of thyme, roughly chopped, plus extra to sprinkle

1 tbsp almond milk

1 tbsp olive oil

1 tbsp dried mixed herbs

½ tsp salt

½ tsp pepper


seeds of ½ a pomegranate

1 Preheat the oven to 180°C/Gas Mark 4.

2 Place the chopped butternut squash on a baking tray, drizzle some olive oil and sprinkle some salt and pepper. Roast in the oven for 25-30 minutes until they are soft when pierced with a fork. Leave the tray to one side.

3 For the crust, in a bowl, mix the oat flour, almond flour and salt. Add in the chilled coconut oil in pieces and pinch it with your hands while mixing it with the flour. Add in the water and keep working the mixture until you have a firm dough. Place it in the fridge to set for about 30 minutes.

4 Grease a tart case with coconut oil. With your fingers, press the dough into the tart case until it covers the base and the sides. Prick the base with a fork to prevent it from puffing up during the cooking time. Place the tart in the oven and bake for 10-12 minutes until it starts to brown. Remove from the oven and let it cool for 10-15 minutes.

5 Add the olive oil to a pan and, once hot, add the onion. Cook for 5-8 minutes until it starts to become translucent. Add in the garlic and cook for another minute, stirring from time to time to prevent it from burning. Remove the pan from the heat and leave it to one side.

6 For the filling, place the tofu, cooked butternut (reserve pieces for decoration), kale, cooked onion and garlic, yeast, thyme, milk, herbs, salt and pepper into a food processor and pulse for few seconds until all the ingredients are well combined. Pour the filling into the tart case, spreading it with a spatula. Place the tart back in the oven at the same temperature for another 20 minutes, until the top feels kind of solid and it starts to turn golden brown. Remove the tart from the oven and let it cool down for 5 minutes. Add the butternut squash pieces on top and extra fresh thyme leaves. Serve while still warm or slightly cold.

Date and almond cake

By Fearne Cotton

Serves 8-10 | Prep 15 mins | Cook 45 mins | Calories 508 (per serving)


2 tbsp maple syrup

2 tbsp sunflower oil

2 tsp vanilla extract

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About Vegan Food & Living Magazine

It's never too early to start planning for Christmas if you want the day to go as smoothly as possible, so this issue we've got a whole range of recipes for main courses, sweet treats and even edible gifts to get you started. Trying to stick to a budget this festive period? We've also got 9 tips for hosting a great Christmas without having to spend lots. Also this issue, we share some delicious 30-minute meals, cook up ideas for a delicious Boxing Day brunch and take a lesson from Italian nonnas in how to cook up the best pasta dishes. Plus we've got the final part in our Women on the Frontline of Animal Advocacy series, explore how environmentally sustainable your vegan diet is and reveal how to deal with difficult situations and conversations with non-vegans this Christmas.