2018 08 01 veggie magazine

CONSCIOUS LIVING | VEGAN BEAUT Y | DELICIOUS FOOD For vegetarians WIN! £2,000 worth of great veggie prizes, inside 43 Healthy Homemade Recipes Cerys Matthews "There's just no excuse not to be veggie" 10 PAGES OF ETHICAL BEAUTY Best for veggies The hi gh street re staurants you love How to style vegan leather Fam ily Feasts Try this £1 spinach & ricotta pasta bake Issue No.119 | PRICE: £4.99 | September 2018 Expert-approved best buys for a fiver! PLUS: Harissa Spiced Pumpkins * Vibrant Quorn Korma WELCOME FOOD * WELLNESS * LIVING September marks the turn of the year, but if we’re lucky, summer might just stretch into the new season and bless us with balmy evenings where we can enjoy feasts lingered over with friends Now’s the time to make the most of the last long dusks, gathered with family to devour fresh salads, roasted veg and spiced cakes – if you need to feel inspired turn to page 38 for Nina Ollson’s sensational spread Personally, I’m not quite ready to go full-cosy yet, so I’ll be eking out alfresco dinners for as long as I can – the beetroot and blackberry salad on page 16 is the epitome of transitional food And, it may not feel particularly crisp and cold just yet, but I must admit, that as soon as that Strictly music starts up, you know that autumn has well and truly arrived! So, in preparation for the seasonal Saturday night dancing magic, I’m stocking up on an array of cruelty-free pamper products for the ultimate night in We’ve got 10 pages of veggie beauty in this month’s issue, complete with low-tox homemade concoctions, Jo Fairley’s beauty laws and celeb make-up artist Justine Jenkins’ shares her favourite beauty buys Happy new season! HOLLY TREACY EDITOR DEPUTY EDITOR S I A N S AY S I’ll let you in on a little secret I love winter Don’t get me wrong, I’ve definitely made the most of the glorious heatwave, but I’m welcoming September with open arms, and looking forward to making the hearty autumn feasts from page 38 Speaking of food, I’m a sucker for Thai cuisine (I’m getting a takeaway after work as I type this!), so I can’t wait to recreate the dishes from Rosa’s Thai Cafe we’ve included in the vegan recipes supplement this month You’ll rarely catch me wearing anything colourful – monochrome is my go-to style So, I was excited to write a feature on how to wear vegan leather this month, and blogger Sruti’s styling tips are on-point, too! 13 CONTENTS E AT W E L L THE SCOOP Food news from the veggie world and plenty of updates from our readers ORANGE SQUASH Scrumptious seasonal recipes you’re guaranteed to love LIGHT BITES instagram.com/ veggiemagazine facebook.com/ veggiemagazine twitter.com/ veggiemagazine pinterest.com/ veggiemagazine DIGITAL EDITIONS ARE AVAILABLE FROM: Late summer salads and smoothie bowls to soak up the last of the sun 2 AU NATUREL The best food and beauty products to buy during Organic September PENNY PINCHER Savvy-shopping tips to get the most for your money WAYS WITH LEFTOVERS Never throw anything away again with these inspired zerowaste dishes! vegetarianrecipesmag.com SAVE THE DATE Celebrate World Coconut Day with some tasty treats FEASTS WITH FRIENDS Nina Ollson shares delicious recipes to enjoy with your loved ones 4 OUT OF THE BLUE Tickle your taste buds with these punchy cheeses SPROUTING UP Discover the roots of the humble quinoa with Nina Pullman JUST DOUGH IT Veggie and vegan bakes worthy of a spot on GBBO 25 SEPTEMBER 2018 57 KATE ARNELL Our resident eco-warrior shows us why organic is best 58 LOOKING GOOD Sadie Frost’s top ethical fashion buys for autumn 61 TREAT YOURSELF Have a go at making your own low-tox pamper products 67 HOT OFF THE PRESS beauty ingredients you need to know now 69 SHOPPING SPREE The best make-up and skincare this season 70 CELEB APPROVED Justine Jenkins reveals what you really need in your beauty bag 73 TRADE SECRETS SHOP WELL Beauty queen Jo Fairley shares her top tips for a healthy lifestyle 54 SUSTAINABLE STYLE 74 TRIED AND TESTED Deputy editor, Sian, investigates vegan leather The Veggie team sample some choice vegan moisturisers 58 Here at Veggie we make every effort to ensure that all our recipes, products and events mentioned are vegetarian-friendly, however some cookbooks that the recipes originate from may contain meat and/or fish-derived products Use our easy-to-use symbol guide to find our vegan-friendly recipes RECIPE SYMBOL GUIDE EGG FREE DAIRY FREE 10 61 VEGAN GLUTEN FREE TIME (READY IN UND ER 30 M INS) EDITOR Holly Treacy holly.treacy@aceville.co.uk DEPUTY EDITOR Sian Bunney sian.bunney@aceville.co.uk EDITORIAL ASSISTANT Ellie Boland ellie.boland@aceville.co.uk PUBLISHING DIRECTOR Helen Tudor GROUP ADVERTISING MANAGER Daniel Lodge 01206 505951 daniel@aceville.co.uk ADVERTISING MANAGER Ria Bentham 01206 505928 ria.bentham@aceville.co.uk 26 LIVE WELL REGULARS 78 THE GOOD LIFE 42 & 65 GIVEAWAYS Get to know radio personality and author, Cerys Matthews 81 HEALTH BITES All the latest nutrition and wellbeing advice this month 84 SET THE BAR HIGH We put market-leading cereal bars to the test 87 ÁINE CARLIN Make the most of seasonal offerings with a delicious lemon chia pudding 88 DELUXE DINING The Veggie team visits the best highstreet restaurants, as chosen by you! A selection of veggie goodies to get your hands on 96 VEGGIE RECOMMENDS Take a look at a range of products to try out now 98 FOOD FOR THOUGHT Catch up with the team’s antics this month SENIOR ACCOUNT MANAGER Shannon Searle 01206 505490 shannon.searle@aceville.co.uk GROUP EDITOR Charlotte Smith ART EDITOR Lloyd Oxley DESIGNERS Adam Barford, Luke Rogers and Chris England AD PRODUCTION Angela Scrivener LICENSING & CONTENT SYNDICATION David Coe 01206 505948 ACCOUNTS Joy Loveday 01206 505914 SUBSCRIPTIONS/BACK ISSUES Tel: 0844 856 0648 Overseas: +44 (0) 1795 414906 Email: cookvegetarian@servicehelpline.co.uk Cover recipe courtesy of sainsburys.co.uk Calorie and fat analysis provided by Nutracheck.co.uk, the UK’s largest online calorie counter, (over 225,000 foods) Download the App – search for ‘Nutracheck’ in the app store Published by: Aceville Publications Ltd, 25 Phoenix Court, Hawkins Road, Colchester, CO2 8JY Tel: 01206 505900 vegetarianrecipesmag.com The Scoop SOMETHING SWEET Multi-award-winning gluten-free bakery B-Tempted is launching a range of vegan cupcakes and muffins this summer Featuring fluffy, melt-in-the-mouth sponge and decadent creamy frosting, the treats are a real game changer for the free-from and vegan communities Choose from banana, banana and raspberry, and chocolate muffins; or if the cupcakes take your fancy, there are three chocolate varieties (strawberry, hazelnut, and triple choc) or banana with vanilla filling and a sprinkling of cinnamon Yes please! b-tempted.co.uk NICE AND CRISPY We’re big Manomasa fans here at Veggie, which is why we were so excited to hear about the new flavour – Queso Blanco & Lemon Drop Chilli Exclusive to Waitrose, this taste sensation is the perfect snack Enchanted by the citrusy ‘lemon drop’ chilli of Peru, the crisps are layered with smooth queso blanco and packed with hominy corn to give them a moreish bite The initial crunch is swiftly followed by a sweeping heat from the chilli, which lingers on the palate and leaves you reaching for another mouthful manomasa.co.uk GO APE A tempting mix of coconut, rice, and coconut oil with allnatural seasonings, the Thai Chilli Puffs from Ape Snacks are a delight Hints of chilli and lemongrass combine deliciously with the coconut to create the ultimate vegan, gluten-free snack The puffs are a great source of fibre and have no added sugar – and they’re less than 115 calories, so you can munch happy! Available at Wholefoods, Planet Organic or at apesnacks.com FEELING FRESH The range of herbs available in shops and supermarkets is limited, and many of us don’t have the time or the green fingers to grow our own British Herb Kitchen’s seasonal subscription box provides a hassle-free, monthly supply of fresh herbs, as well as plenty of other gastronomic goodies to boost your wellbeing The nutritious products are ideal for spicing up beloved veggie and vegan dishes, or for branching out and trying some new flavour combos! Find out more at britishherbkitchen.co.uk vegetarianrecipesmag.com W HAT ’ S NEW ? Levi Roots Snack Pots, £1.29, SPAR Put a Caribbean twist on lunchtimes with the new Levi Roots Snack Pots Packed with aromatic spices for an authentic, home-cooked flavour, the pots come in four varieties (Reggae Reggae Noodles, Levi’s Curry Noodles, Caribbean Coconut Rice and Rasta Pasta), all of which are suitable for vegetarians All you need is hot water and a fork Sorted! GATO & CO Dessert Pots, £2.29, Ocado GATO & CO is coming in strong with a selection of gluten-, dairy- and refined sugar-free dessert pots The newest addition, Salted Caramel Sticky Toffee Pudding, joins the indulgent Melting Chocolate Fondant and Chocolate & Coconut Brownie ranges The pots contain ground almonds instead of flour, plus raw cacao and fresh veg in place of butter Tetly Cold Infusions, £2.49, Tesco Looking for a refreshing way to help you drink more water? The new collection from Tetly features sweet fruit and herbal infusions, designed to be brewed with cold water Flavours include Raspberry & Cranberry; Passionfruit & Mango; Orange & Peach; and Mint, Lemon & Cucumber The infusions are free from caffeine and the packaging is 100% recyclable Type it * Write it * Tweet it Ask us anything! Tell us what you think of Veggie (the good, the bad and the ugly!) Send in your tips, pictures and queries to: ellie.boland@aceville.co.uk PI N O F THE MONTH Or write to us at: Veggie Magazine, Phoenix Court, Hawkins Road Colchester, Essex, CO2 8JY S TAR LET T E R In a bid to find a healthier dessert, I’ve recently discovered frozen yoghurt bark Simply pour yoghurt onto a lined baking tray and dot with chopped berries before freezing, then smash and serve! It works with vegan yoghurt too, and a grating of dark chocolate doesn’t hurt! It’s so good, I just had to share it Catherine Cross, via email See what other Veggie readers are talking about facebook.com/ VeggieMagazine Follow us at twitter.com/ VeggieMagazine Follow us at instagram.com/ VeggieMagazine Q What is your favourite seasonal veg for September? NEXT MONTH’S STAR LET TER PRIZE Cruelty-free brand Blossom Yoga Wear specialises in bright prints and chic patterns to ensure that women are not only comfortable, but also look their best during exercise The flattering designs offer great body support, and are made from a breathable fabric to maintain freshness Our next Star Letter will win a t-shirt and leggings of their choice from the range! blossomyogawear.com FRO M YOU R KITCHE N Vegan Pulled Mushroom Tacos A tasty vegan version of the classic crowd pleaser, this dish is sure to delight time and again! Check out Lazy Cat Kitchen for more great inspo Tweet or Instagram your pictures with the hashtag #VeggieReaderRecipe 40% 35% 25% Broccoli Squash Aubergine @sarahcurd_ Cooking up a vegetable storm tonight! @leegillian11 Mozzarella salad for a quick lunch @feast.the.rainbow Mushroom lentil stew with sweet potato mash Dates for the Diary Veggie Breakfast Social 1st September, Worcester Want to meet up with other plant-based enthusiasts? Worcester Vegans & Veggies regularly host breakfast socials, often on the first Saturday of every month Make some new friends and enjoy delicious food at the same time – what could be better? Sustainable Fashion London 19th September, Battersea Organised by the International Society for Sustainable Fashion as part of London Fashion Week, this event connects leading researchers in fashion sustainability from around the world Topics to be discussed include sustainable design and manufacture, consumption, and education – it’s sure to be fascinating! vegetarianrecipesmag.com EAT WELL EAT WELL MAKE THE MOST OF THE SEASON’S HARVEST Portobello Mushroom and But tern ut Sq u h as lad a S Fancy making one of these gorgeous recipes? Upload your dish to Instagram and tag @veggiemagazine for your chance to appear in our next issue! September is a transitional month: the warmth of summer still lingers, but the promise of autumn is crisp in the air – which is where butternut squash comes in This delicious, earthy veg is at its best between now and December, and is the perfect go-to during the shifting seasons If we’re treated to a late heatwave, slice it in a salad with vibrant greens and crumbled feta for a tasty light meal Or if the cold begins to bite, there’s nothing better than roasted squash in hearty soups, curries and stews Simply peel and place it in the oven with a drizzle of olive oil, and the possibilities are endless! Turn over to see Recipe vegetarianrecipesmag.com Bish bash squash Roast it, mash it, fry it – this versatile veg is a hit in summer salads and autumn bakes alike Try these tempting dishes for a serious flavour punch… Watercress and Butternut Squash Cannelloni Per serving: 396 cals | 15.4g fat Serves Ready in 50 mins tbsp olive oil onion, chopped garlic cloves, crushed 675g butternut squash, cubed tsp dried sage 150ml dry white wine 200ml vegetable stock 85g watercress, roughly chopped 25g pine nuts, toasted 100g dolcelatte cheese, crumbled 300g fresh lasagne sheets 680g passata with basil 10 vegetarianrecipesmag.com 50g vegetarian Parmesanstyle cheese Preheat the oven to 200C/ 180F/Gas Sauté the onion in the olive oil for six minutes Add the garlic and butternut squash and cook for a further minute, then add the sage, wine and vegetable stock Season with salt and pepper Cover the pan and simmer for 20 minutes, then drain and reserve any excess liquid Lightly mash the squash and stir in the watercress, dolcelatte, pine nuts and half the Parmesan-style cheese Set aside Lay out the lasagne sheets and divide the squash mixture evenly between them Roll up each sheet to make a cannelloni tube, then place the tubes in a greased oven dish Pour over the passata and sprinkle with the remaining Parmesan-style cheese and a handful of extra pine nuts Bake for 25-30 minutes and serve with a fresh salad Recipe courtesy of watercress.co.uk PROMOTION CJ WILDLIFE PRODUCTS FOR AUTUMN After a scorching summer, awareness of the need for supplementary feeding of birds and other wildlife, along with access to water bowls, has soared along with the mercury As we enter autumn, let’s continue to be mindful of the needs of wildlife, and provide them with the very best care 86 Mont Blanc Recycled Seed Feeder, £44.99 Hanging Water Dish, £12.99 Year-round feeding for birds is recommended, as they can face competition for natural foods and berries, especially towards the colder months After a dry summer, the drought-prone countryside has caused difficulty for birds and wildlife when out foraging for worms, fruits and seeds The knowledge that there’s a nearby feeding station in your garden could be of life-saving benefit to these creatures CJ Wildlife’s Hi-Energy No Mess Seed Mix is a welcome sight for birds on their foraging route, and with a range of feeders to suit every garden, there’s no reason not to invest The company also stocks Peanut Cakes and recyclable jars of specialist Peanut Butter for energy-rich foods that birds are sure to love, delivering vital calories over the coming months Remember, the wildlife will still need to drink regularly, and all birds need to bathe in order to keep their plumage in good condition.CJ Wildlife’s Hanging Water Dish or Vierno Tajine Water Dish will protect birds from ground predators while looking good in the garden, too! With the spectre of shorter days and declining temperatures, animals will be preparing for harder times Hedgehogs will be eating as much as possible to lay down fat that will sustain them through hibernation, and they will start to seek out nest sites You can help be ‘hog-wise’ by providing these creatures with specialist supplementary foods and the Eco-Plate Hedgehog House from CJ Wildlife to keep hogs safe – you’ll be guaranteed some natural slug control when next year’s growing season comes around! vegetarianrecipesmag.com Some of your smallest garden visitors will need a safe place this autumn: amphibians can ride out the weather in the Vierno Froglü for some peaceful shelter amidst long grass and log piles This season is also a great time to clean feeders and empty your nest boxes A new nest box placed in the garden now will give birds a chance to scope it out for a safe winter roost site Choose a sheltered spot; ideally facing north, north-east or east to protect birds from the elements CJ Wildlife’s range of nest boxes, such as the Lausanne 32mm, can be stylish as well as functional – plus, they’re made from sustainable sources Lausanne 32mm Nest Box, £16.99 Vierno Froglü, £4.99 Visit birdfood.co.uk or call Freephone 0800 731 2820 for more information on any of the products above, or to request a FREE Guide to Garden Wildlife Receive 10% off your order with discount code: UKVEGG18 Hedghog Feast, from £3.99 O GREEN LIVING with Áine Carlin As the new season begins to unfold, now's the time to make the most of seasonal fruit and veg This month, Áine Carlin is discovering all that September has to offer, including this scrumptious lemon chia pudding… ne of the many perks of living in Cornwall is the proximity to so much amazing produce As a former bona fide city girl, I was borderline (and somewhat embarrassingly) clueless when it came to seasonality Because most fruits and vegetables were available year-round, I barely took notice until I moved to the, er, ‘country’ Okay, so technically I’m still a townie, but I’m surrounded by independentlyrun grocery stores that only stock what's in season The past few years here have truly been an education, particularly when it comes to foraging, and I’m not done learning yet! Whilst I’ve yet to collect my own seaweed (it’s on my list of things to this autumn) I have spent quite a bit of time picking blackberries, and in my experience there’s no better month than September to this Although I have seen a few early bloomers, I like to hold off until they are plump and almost bursting with juiciness It’s easy to spot a ripe blackberry and it doesn’t take much picking to accumulate enough for a simple compote like below Of course, you could also make chutneys, jams, crumbles or add the blackberries to salads; I have a penchant for secreting fruit into savoury dishes, and blackberries feature frequently in those early weeks of autumn Luckily for us, this is when we tend to enjoy something of an Indian summer here, so it still makes total culinary sense For me, having a better understanding of the seasons has made a significant difference to how I approach cooking My recipes are now determined by what’s available, which is actually less restrictive than it sounds In fact, building a recipe around one central, seasonal ingredient seems to aid my creativity in the kitchen, not hinder it – and blackberries are an endless source of inspiration Here’s just one way you can enjoy these wondrous little fruits this season, and it's the simplest dish to welcome in September Lemon Chia Pudding 250ml oat milk tbsp tinned coconut cream grated zest & juice of small lemon/lime pinch pink Himalayan salt tbsp maple syrup tbsp chia seeds For the blackberry compote: 150g fresh blackberries tbsp maple syrup juice of ½ orange To serve: finely sliced orange peel heaped tbsp toasted coconut flakes Whisk the oat milk, coconut cream, lemon zest/juice, salt and syrup together in a bowl until combined Stir through the chia seeds and refrigerate for at least an hour, preferably overnight For the blackberry compote, bring the ingredients to a gentle simmer in a small saucepan and cook for 10-15 minutes until thick and syrupy Lightly mash the berries, leaving a few whole, and set aside until needed Remove the pudding from the refrigerator and stir to loosen the mixture, adding a touch more oat milk if it's looking a little stiff Divide the pudding into bowls, topping each with a large spoonful of the compote, some finely sliced orange peel and a smattering of toasted coconut Recipes taken from Cook Share Eat Vegan by Áine Carlin (Mitchell Beazley, £20) Photography: Danielle Wood vegetarianrecipesmag.com 87 AWARD-WINNING RESTAURANTS TO BOOK TONIGHT This month, team Veggie tried out the vegetarian menus of your favourite high-street restaurants… Zizzi M TE STE D BY DE P UT Y E DITOR , SIA N y meal at Zizzi was enjoyed amidst the humid heights of summer, just as the heatwave was breaking With doors wide open behind us out towards the terrace, there was a welcome breeze, which made this culinary trip to the Med all the more realistic I started with the ‘Little Soul Breads’ – doughy puffs cooked with garlic and sea salt, which I then dipped into garlic butter (I clearly have a favourite flavour!) As if that wasn’t enough bread, I ordered the Primavera Rustica pizza, packed with goat’s Cheltenham cheese, artichokes, spinach, fire-roasted peppers, olives, mozzarella, balsamic tomatoes, super-green pesto and rocket Beware: the pizzas are rather large, so come with a big appetite! Having said that I couldn’t resist the desserts, and on a balmy evening there was only one option: Espresso Affogato, consisting of vanilla gelato and mascarpone cream, espresso, and amaretti biscuits With top notch service and delicious platefuls, I’ll definitely be coming back for seconds! 88 vegetarianrecipesmag.com LIVE WELL WINNER Wagamama Y Liverpool T E STE D BY EDI TOR, H OL LY ou voted Wagamama as your favourite high street restaurant in the 2018 Veggie Awards, but as a Wagamama-novice I was yet to experience what all the fuss was about So, as the great heatwave of summer 2018 continued, what better excuse than to indulge in some top notch Japanese grub? As regular frequenters will know, this restaurant chain has an entirely veggie and vegan menu, so there’s none of this, “I’ll have the chicken katsu curry, but without the meat, please.” To my absolute delight, there was a plethora of plant-based katsu curry options; the only problem was choosing one I T E ST E D BY E DITOR IA L A SSISTA NT, E LLIE ’d been to Pizza Express before, but the one in Colchester is tucked away behind the main high-street, so this was my first time at the branch I grabbed a couple of friends and we headed down the quiet street to the restaurant, which was small enough to feel quaint (much smaller than the London branches I’m used to), but not to the point where you’re elbow-to-elbow with the next table I was pleased to see several vegetarian and vegan options on the menu, with the majority of pizzas available to order with a gluten-free base Normally I’m a pasta-fiend when it comes to Italian food, but I couldn’t resist the Fiorentina pizza with spinach, garlic oil and black olives, topped with a free-range egg – and I wasn’t disappointed It had a deliciously crisp base, just the right thickness, and tasty toppings packed with flavour As I skipped out on a starter, I felt it only right to compensate with dessert and ordered my all-time favourite: Tiramisu (although it was a tough choice between that and the vegan Blackcurrant & Limoncello Semifreddo!) Given the lovely venue, friendly service and mouth-watering menu, I’ll definitely be making a second trip – if only to sample more desserts! I opted for the yasai katsu curry, which consisted of sweet potato, aubergine and squash, coated in a crispy panko crumb, served with sticky rice, an aromatic curry sauce and side salad – heaven! I probably should have stopped at this hearty portion – at under a tenner it’s excellent value – but my eyes, it seems, are bigger than my belly, and I also ordered the bang bang cauliflower and mixed mushroom steamed buns And, to wash it all down? A jinzu fever gin and tonic, garnished with an array of pink peppercorns It’s clear to see why this high street favourite is a big hit with the Veggie readers! Pizza Express Fiorentpinizaza BLUEWATER vegetarianrecipesmag.com 89 BE • SUBSCRIBE • SUBSCRIBE • SUBSCRIBE • SUBSCRIBE • S Order Form VEG0918F Yes! 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But, far from just a fad, this sustainable cake server is antibacterial and responsibly-sourced Use this beautifully grained slicer to serve up a piece of one of the bakes on page 49 Coconut Wood Cake Server, £35, sojustshop.com Looking for more ways to be kinder to the environment? Instead of buying regular paper towels for clearing up your kitchen worktops, switch to forest-friendly bamboo ones instead Toilet paper and paper towels are usually made from virgin trees and use a tonne of water and energy along the way – so pretty bad news for the environment, but absolutely no trees were harmed to make these ones from Aussie brand, Who Gives A Crap Forest Friendly Paper Towels Double Length Rolls, £14, uk.whogivesacrap.org vegetarianrecipesmag.com FLASKS UP TO THE TASK You might not be thinking about warming porridges and satisfying soups while we bask in this gloriously long heatwave, but as the season starts to turn, we recommend investing in one of these Hydro Flask Food Flasks Think of it as a mini vacuum-insulated lunch box that will keep your hot food toasty and your chilled food, cold The best part? The screw-top lid is completely leakproof Get yours for £27.95 at hydroflask.com LIVE WELL O F THE BE ST REUSABLE CUPS GOOD FOR YOUR SOL PICK OF THE TRAY Listen up, veggies! It’s time to wake up, smell the coffee and start (if you’re not already) reducing your plastic waste If your morning cuppa is part of your 9-5 survival kit, then add this hand-blown glass cup to your plastic-free arsenal There are 13 gorgeous colours to choose from, but we’re loving the slate grey, guaranteed to complement all your ethical ensembles Sol Cups 12oz Seaside Slate Reuseable Coffee Cup, £20, solcups.co.uk You know you’re an adult when you’ve invested in an ethical kitchen tray! And, if you’re on the hunt for one that ticks both sustainable and stylish boxes, then this naturally woven grass one could be just what you’re looking for Whether you want to use it as a fancy fruit bowl, for taking your breakfast back up to bed with you, or to simply display your favourite house plants in, we think you’re set to fall in love with this home accessory Ugwafu Lustre Trays, £30, sojustshop.com KEEP IT KITSCH Bag? Tick Phone? Yep! Reusable coffee cup? Of course! Nowadays, we don’t even bat an eyelid at packing canvas totes for our weekly shop and bamboo cups for our free Waitrose cuppa We love this vintage print cup from Rex London, perfect for all your latte-on-the-go needs Vintage Ivy Bamboo Travel Mug, £9.95, rexlondon.com NICE AS RICE Nothing tastes as good as your daily cuppa in the morning, but you’ll feel even better knowing you aren’t contributing to the plastic problem This reusable gets a thumbs up from us as it’s made from rice husks, making it plastic-, toxin-, and tree-free Huskup Reusable Eco Coffee Cup, £10.95, amazon.co.uk BOX IT UP IN THE HAUS September sparks the start of the new school term, new beginnings and new habits, so whether you’re making up lunch boxes for yourself or the kids, swap your plastic containers for this ultrachic bamboo tub – perfect for lunch on-the-go There are two removable dividers inside, so you can keep sarnies separated from snacks, or remove and add your leftovers from dinner Go Bento Lunch Box, £24, Tate Shop shop.tate.org.uk Make cooking a breeze with this non-stick pan, which is made from 100% recycled aluminium and is guaranteed not to warp We’ll be using this chef’s pan for all our sauteing, frying and baking needs £189, hfs-online.com BLITZ IT UP Love a smoothie? Then you need to invest in this Dynapro Vacuum Blender, which is designed to reduce oxidation by removing air before blending Sounds scientific, right? It basically means that you can enjoy more nutrients and flavour in your morning smoothies – sounds good to us! £599.95, tribest.co.uk vegetarianrecipesmag.com 93 (offer valid any nights until March 2019) 94 (offer valid any nights until March 2019) course vegetarian dinner at Fellinis on one night - fellinis.com course vegetarian dinner at Zeffirellis on one night - zeffirellis.com course vegetarian dinner at Fellinis on one night - fellinis.com course vegetarian dinner at Zeffirellis on one night - zeffirellis.com Offer based on sharing a standard double or twin room Upgrade to a superior room £410.00 and suite £450.00 Offer based on sharing a standard double or twin room Upgrade to a superior room £410.00 and suite £450.00 vegetarianrecipesmag.com ON SALE TH 27 SEPTEM BER COMING NEXT MONTH Don’t miss the October issue of Veggie! We’ve got our annual style special, including our Ethical Style Awards Let us know your sustainable high street hero over at vegetarianrecipesmag.com and you could be in with a chance of winning £300 worth of Asquith London vouchers! *features subject to change vegetarianrecipesmag.com 95 LONDON BOUND The GO! Organic Festival is London’s best day out this autumn! Taking place over the weekend of 8-9th September at Battersea Park, the event will celebrate the very best in organic sustainability and healthy lifestyles Featuring over a dozen live cooking demonstrations, big celebrity names, plus lots of great activities and workshops, it’s definitely the place to be What’s more, Veggie readers can claim an exclusive 20% discount on tickets by quoting VEGGIE20 when booking Find out more at goorganicfestival.co.uk RECOMMENDS ON THE BALL From glitter jams to shimmering cocktails, Popaball specialises in adding a bit of sparkle to the table Be sure to get your hands on the limited edition pineapple bubbles to jazz up your favourite cold beverage Simply add a small handful to the liquid and enjoy the sweet pineapple taste! The veggiefriendly bubbles are ideal for alcoholic drinks, but can be added to smoothies and juices for an extra flavour hit popaball.co.uk CRACKING IDEA Serve up a plate of Sprouted Genius crackers with some smoky cheese and sweet chutneys for the ultimate dinner party appetiser These vegan nibbles are healthier than the average cracker, thanks to the unique sprouted grain used to make them – plus, the bright colours make for a gorgeous display! Hand-baked in Scotland, the crackers have a moreish snap and come in delicious flavours, such as earthy beetroot, and punchy salt and pepper sproutedgenius.com SEEING RED As the season turns, our thoughts shift to evening glasses of red wine – and they don’t come much better than the Spanish range Marqués de Cáceres These vegan, gluten-free blends are ripe with the aromas of sweet berries and fresh spices, with dense ruby red colouring Add in some toasted vanilla notes and a hint of refined oak, and you have a gloriously indulgent wine marquesdecaceres.com CITRUS DELIGHT SPECIAL DELIVERY London-based company Love Yourself is launching new ready-to-eat meals delivered straight to your door The recipes are all cooked from scratch using the finest quality fresh produce, and come in a choice of calorie options (1,200 to 2,500) Catering to vegan, vegetarian and gluten-free diets, as well as muscle-gain programmes, there is a Love Yourself ready-meal to suit everyone Find yours at loveyourself.co.uk 96 vegetarianrecipesmag.com Whether you’re travelling by car, train or bus, Ricola can help make your journey a little brighter Sugar-free, gluten-free, lactose-free and completely delicious, each sweet is packed with natural herbs grown in the Swiss mountains, and the pack fits perfectly in any handbag Ricola products are renowned for their soothing qualities and help to reduce croaky and sore throats, with the added bonus of a sweet, lemony flavour Available for £1.35 from the confectionery aisle at all major supermarkets, or at ricola.com FIBRE KICK Known as a ‘wonder food’, konjac noodles (also called shirataki noodles) are very low in calories, carbs and fat, but bursting with fibre This traditional Japanese ingredient is ideal for an oriental hot pot, or perfect for a quick stir-fry with some tasty veggies Yutaka’s Konjac Noodles are also gluten-free, organic and suitable for vegetarians, so can be used in a wealth of delicious dishes and are guaranteed to impress dinner guests Available at Tesco and Morrisons, or at yutaka.london RO P RP O MM OO T ITOI O NN RECIPE OF THE MONTH Pulled Oumph! Tacos Serves 6-8 Ready in 20 mins For the tacos: 280g Pulled Oumph! 6-8 taco shells tbsp olive oil sriracha mayo your favourite veggies (we recommend peppers, tomatoes and lettuce) For the avocado cream: avocados garlic clove, crushed 1cm piece of ginger, fresh chilli lemon Defrost the Pulled Oumph! and fry in the olive oil until soft Place the avocados in a bowl with the garlic, and grate in the ginger Add the chilli, lemon and salt and pepper Build your tacos, starting with the Pulled Oumph!, then add the veggies and top with a generous helping of the avocado cream, a dollop of sriracha and some grated cheese (optional) Recipe courtesy of Oumph! vegetarianrecipesmag.com 97 Food for thought u In o r kitche n We’ve been enjoying the final days of summer here at Veggie; sampling some tasty bites and beauty products while making the most of the sun Sian was sent a brand new Apple Stem Cell Regeneration Mask from The Natural Spa Factory to try out, and she’s happy to report that it lives up to the hype It was simple to prepare: the mask powder comes with a plastic cocktail shaker – simply fill it with 100ml water and the powder, and shake for a few seconds This created a thick, foamy consistency which applied like a gel After 15 minutes, Sian peeled it off to reveal tight, smooth skin A word of warning though – it can be a bit messy, and try to apply the mask as thickly as possible, so that it’s easy to peel off! In August, Holly was lucky enough to visit a pop-up organised by Oatly in London She was treated to a night of vegan custard Bombolones, Oatly cocktails and plenty more, in collaboration with Max’s Sandwich Shop A firm favourite at Veggie HQ, Oatly’s range of dairy-free milks has one of the best tastes of any milk alternatives So, it’s no surprise that Holly enjoyed a White Russian or two There was quite a glut of food left over from the photoshoots for this issue, but it made great picnic fodder So, Sian packed up a range of goodies and enjoyed a chilled Sunday at the National Trust’s Hatfield Forest in Essex The blue cheeses were delicious accompanied by a French baguette and plenty of grapes, while the Gosh! Quinoa Bites went down a treat with Sian’s friends 98 vegetarianrecipesmag.com Ellie was treated to a delicious asparagus, tomato and Kentish blue cheese tart from The Corner House in Canterbury recently In Ellie’s own words, it was ‘the best tart she’d ever had’! To find out more, Ellie spoke to the manager who added that the restaurant uses mostly local produce – so next time you’re in Kent, why not head over? Holly cooked up a simple, yet satisfying salad for some refreshment this summer – we’re in love with her Emma Bridgewater bowls, too! The Mediterranean vibes continued this August as Sian added homegrown aubergines and tomatoes to this delicious spaghetti On a Friday after work there’s only one dish that will do: pizza Luckily for Holly, a new pizza shop called Dough & Co has opened in her hometown – look at this woodfired beauty! OUMPH! WHAT? OUMPH! is food from the plant kingdom Made from soya Available in unseasoned editions and with seasonings Get inspired at WWW.OUMPH.SE/EN Available at Tesco, Holland & Barrett (coming soon), Whole Foods Market and independent stores across the UK ... Cross, via email See what other Veggie readers are talking about facebook.com/ VeggieMagazine Follow us at twitter.com/ VeggieMagazine Follow us at instagram.com/ VeggieMagazine Q What is your favourite... the veggie world and plenty of updates from our readers ORANGE SQUASH Scrumptious seasonal recipes you’re guaranteed to love LIGHT BITES instagram.com/ veggiemagazine facebook.com/ veggiemagazine... BITES instagram.com/ veggiemagazine facebook.com/ veggiemagazine twitter.com/ veggiemagazine pinterest.com/ veggiemagazine DIGITAL EDITIONS ARE AVAILABLE FROM: Late summer salads and smoothie