By Amanda Woodvine, Senior Health Campaigner, Vegetarian & Vegan Foundation
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Cook soba noodles according to packet instructions. 2. Rinse and drain well. 3. Mix noodles with remaining ingredients in a large bowl. 4. Sprinkle on sesame seeds if using. 5. Serve. This tastes even better if given time to marinate. ©Corin Jeavons/Viva! SUNDAY DESSERT – Pears in Red Wine Serves 4 4 firm pears 2 tbsp agave syrup – available from health stores 300ml/10fl oz red wine Stick of cinnamon Pinch of cloves 1. Peel the pears, leaving them whole and keeping the stalks. 2. Put wine, syrup, cinnamon and cloves in a saucepan.
Pre-heat oven to 180°C/350°F/Gas Mark 4. 2. Bake squash for 60 minutes or until soft. 3. Make sauce and put aside. 4. Cook shallots in stock and red wine in a heavy-bottomed pan until soft and liquid reduced to almost nothing. 5. Meanwhile, make green salad and put aside. 6. Add rice, sauce and rest of ingredients to the cooked shallots and heat through. 7. Pour this mixture over the baked squash and serve with the salad. Sauce 1 ⁄2 jar roasted red peppers (in brine not oil), drained 1 tsp dried basil 1 tsp crushed garlic 1 tsp nutritional yeast flakes Pinch ground allspice 1.
4. Add cooked vegetable and spice mixture to beans. 5. Add mustard, soya sauce, tomato purée and oats. 6. Mix all ingredients in thoroughly. 7. With wet hands, form mixture into burgers. Flatten each one with the back of a wooden spatula or spoon. (Use a cup as a cookie cutter if you want them evenly round). 8. Using 1-2 squirts of oil spray, fry gently for a few minutes on either side – alternatively, bake in a medium oven for 20-30 minutes, turning once. DESSERT – Fruit Kebabs with Chocolate Sauce Serves 4 1 wooden skewer per person On each skewer: apple, banana, pear, mango, melon or any other combination of fresh, firm fruit.
Have A Heart (2007) by Amanda Woodvine, Senior Health Campaigner, Vegetarian & Vegan Foundation
by Robert
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