Veggie Magazine March_2019

1 tbsp sunflower oil
2 medium courgettes, sliced
into rounds and ribbons
1 garlic clove, peeled
generous handful of basil leaves
(reserve a few leaves for garnish)
1 tbsp flaked almonds
juice of ¼ unwaxed lemon
generous drizzle of extra virgin
olive oil
generous pinch of sea salt flakes
and black pepper

1 Preheat the oven to 220C/425F/
Gas 7. Place the puf pastry on
a baking tray and fold over each
of the four sides to create a 1cm

border crust, then brush the

border with the soya milk. Use

a fork to lightly prick the inner

section of the pastry. Bake for

10-12 minutes until the edges

have risen and become golden.

2 While the pastry base is cooking,

prepare the illing. Brush a griddle

pan with the sunlower oil and

place over a medium-high heat.

Use tongs to lay the courgette

rounds and ribbons onto the hot

pan and cook for ive minutes,

then carefully turn and cook for

a further three minutes.

3 To make the pesto, add the

garlic, basil and laked almonds

to a food processor or blender

and blitz until semi-smooth.

Pour in the lemon juice and extra

virgin olive oil and blitz again to

combine. Season with sea salt

lakes. Alternatively, make the

pesto by very inely chopping the

garlic, basil, and laked almonds

before stirring in the lemon

juice and extra virgin olive oil,

then the seasoning.

4 Remove the pastry from the

oven, then generously spread

the inner section with some

pesto. Arrange the courgettes

neatly over the pesto, then

brush the courgettes with a little

more pesto. Scatter with a few

basil leaves and season with

black pepper.

Recipes extracted from 15

Minute Vegan: On a Budget

by Katy Beskow (Quadrille,

£15). Photography: Dan

Jones.

Superseed Granola

Per serving: 293 cals | 16.1g fat

Nourishing oats provide slow-

release energy and help to

reduce levels of cholesterol in

the blood, while nuts and seeds

provide healthy unsaturated fats

and essential B vitamins.

Serves 12

Ready in 50 mins

30g coconut oil

75ml maple syrup

¼ tsp fine salt

1 tsp ground cinnamon

300g rolled oats

30g pumpkin seeds

“Create this simple,

yet delicious tart

by baking the puff

pastry in the oven

while you grill

the courgettes.

This reduces the

cooking time and

prevents the dreaded

‘soggy bottom’”