Veggie Magazine March_2019

Beetroot Quiche
with Red Onion
Per quiche: 2,126 cals | 138.3g fat

Makes 1 quiche
Ready in 1 hr, 15 mins

For the pastry:
200g wholegrain buckwheat
or spelt flour
¾ tsp sea salt
60ml coconut oil

For the filling:
150g cashew nuts
1 small beetroot, peeled
and cut into cubes
1 tsp sea salt
3 small garlic cloves
1 small red onion

rosemary sprigs, to serve

1 To start the filling, soak the
cashew nuts for 30 minutes in
boiling hot water.
2 Meanwhile, to make the pastry,
combine the flour and salt with

7 Cut the onion into rings and

sprinkle two-thirds over the base.

Pour the filling over the base and

scatter the rest of the onion on

top. Bake the quiche for 30-40

minutes, until cooked through

and slightly golden. Leave to cool,

and serve with rosemary to garnish

and a salad of your choice.

Pitta Pizzas

Per serving: 322 cals | 16.4g fat

Makes 4

Ready in 35 mins

(plus soaking time)

For the paprika tapenade:

4 sundried tomatoes

1 handful of cashew nuts

2 garlic cloves, unpeeled

1 large red pepper

2 tbsp extra virgin olive oil

2 large pinches of sea salt

For the pizza:

4 wholegrain pitta breads

For the toppings:

1 handful of pine nuts

1 handful of rocket or purslane

20 olives, cut in rings

1 small red onion, cut in rings

1 handful of fresh basil leaves

sea salt and black pepper

1 Preheat the oven to 180C/

350F/Gas 4.

2 To make the paprika tapenade,

soak the sundried tomatoes and

cashew nuts in separate bowls of

boiling water for 30 minutes.

3 Roast the unpeeled garlic cloves

for 20-25 minutes until cooked

through. Let them cool, then

remove the skin.

4 Put all the ingredients for the

tapenade in a blender and mix

until smooth. Toast the pittabreads

for a few minutes in a toaster and

spread with the tapenade.

5 Toast the pine nuts in a dry

frying pan until they are golden.

6 Top the pizzas with a sprinkling

of rocket or purslane, the olives,

onion rings, basil, pine nuts and

salt and pepper.

Recipes extracted

from Vegan by Kyra

de Vreeze (Murdoch

Books, £12.99).

the coconut oil. Add up to 80ml

of water little by little, and use

your hands to bring it together

into a crumbly pastry. Roll the

pastry into a ball and place in the

fridge while you finish the filling.

3 Drain and rinse the cashew nuts

and put them in a blender. Add up

to 150-170ml of cold water little

by little and mix for 2-3 minutes,

until it has the consistency of

thick cream. Add the beetroot

cubes, sea salt and garlic, and

blend into a cream.

4 Preheat the oven to 180C/

350F/Gas 4.

5 Remove the pastry from the

fridge. Dust some flour on your

work surface and place the pastry

ball on top. Roll it out with a

rolling pin. Use the rolling pin to

lift up the pastry and put it over

a standard-size quiche tin. The

pastry must overlap the sides.

Use your fingers to press the

pastry into the bottom and sides

of the tin.

6 Bake the quiche base for 30

minutes, then cool.