Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

21.6g 3g 0.4g 32 .1g 4.4g

Roast sweet potato

with Braeburn apple

and fennel salsa

By Great British Apples (www.greatbritishapples.co.uk)

Serves 2 (with left overs) | Prep 10 mins |

Cook 45 mins | Calories 467 (per serving)

2 sweet potatoes

200g Braeburn apples

(approximately 1½

apples), skin on

and fi nely diced

100g (1 cup) fennel, diced

50g (¹/ 3 cup) cherry

tomatoes, diced

75g (¾ cup, diced) spring

onion, fi nely chopped

3 tbsp extra-virgin olive

oil, or hemp oil

5g coriander, fi nely

chopped (including stalks)

salt and freshly

ground pepper

400g can chickpeas

(240g drained, 1 cup)

1 garlic clove, peeled

fi nely grated

1 unwaxed lime, juice

and zest only

1 tsp chilli fl akes

1 Preheat the oven to 180°C/Gas Mark 4.

2 Tightly wrap the sweet potatoes in baking paper or foil

and roast for 45 minutes until soft.

3 Toss all the remaining ingredients together in a large bowl

and mix through with clean hands.

4 Split the sweet potatoes open and fill with salsa.

TIP Experiment with different spices like paprika or even

cajun spices, if liked.

Bramley apple

and spinach slaw

with chipotle

By Great British Apples (www.greatbritishapples.co.uk)
Serves 2 (with leftovers) | Prep 5 mins |
Cook none | Calories 275 (per serving)

200g Bramley apples
(approximately 1 large
apple), cut into fi ne strips

100g (3¹/ 3 cups) spinach,
fi nely chopped

50g (¾ cup, shredded) red
cabbage, fi nely shredded

100g (½ cup) vegan
mayonnaise

2 tsp chipotle pepper

½ tsp ground cumin

15ml (3 tbsp) apple cider

vinegar

1 unwaxed le mon, juice

and zest only

pinch of salt and pepper

1 Carefully mix all the ingredients in a bowl.

TIP Serve with marinated tofu or vegan breaded fillets.

Total fat Saturates Salt Sugar Protein

21.8g 1.4g 0.8g 9g 2 .1g