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Digital Subscriptions > Vegan Food & Living Magazine > Vegan Food & Living Yearbook > Get set for spring March

Get set for spring March

Welcome the new season with tasty and colourful starters, mains and desserts to make a feast fit for Mother’s Day.

Sticky toffee porridge

By Flahavans (www.flahavans.co.uk) Serves2| Prep5 mins| Cook15 mins| Calories745(per serving)

100g (2⁄3 cup) Flahavan’s Organic Jumbo Oats

750ml (3 cups) almond milk

¼ tsp vanilla powder/vanilla extract

FOR THE STICKY TOFFEE SAUCE

40g (1⁄6 cup) almond butter

30ml (1⁄8 cup) coconut oil

30ml (1⁄8 cup) maple syrup

¼ tsp vanilla powder/vanilla extract pinch of salt

FOR THE TOPPING

4 Medjool dates, pitted and sliced finely grated zest of 1 orange

1 Combine the Flahavan’s Organic Jumbo Oats, almond milk and ¼ tsp vanilla powder in a saucepan over a low heat. Stir regularly until the porridge thickens.

2 In a separate small pan, gently heat the ingredients for the sticky toffee sauce.

3 Spoon the porridge into two bowls, top with the sticky toffee sauce, then finish with the chopped dates and orange zest.

Mixed cherry tomato focaccia

By The Tomato Stall (www.thetomatostall.co.uk) Serves6-8| Prep30 minsplus proving | Cook20-25 mins| Calories309(per serving)

840ml (31⁄3 cups) warm water

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About Vegan Food & Living Magazine

Make 2020 your best vegan year yet, with 101 fantastic seasonal recipes to inspire you in the kitchen!