Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 65

FOR THE FILLING

2 large potatoes

2 large carrots

1 white onion, fi nely chopped

30g (1oz) spinach, roughly chopped

1 jar of the Zims Tribe medium marinade

a pinch of salt

1 pack of tortilla wraps (you can use

gluten/wheat-free)

1 tbsp light olive oil

FOR THE FLOUR PASTE

2 tbsp fl our

6 tbsp water

3 Steam the carrots for around 5 minutes,

then carefully chop them into little cubes

and set aside.

4 Heat the oil in a frying pan and add in the

onion and fry until golden brown.

5 Add in the part-cooked cubed potatoes,

steamed cubed carrots, spinach, marinade

and salt. Carefully mix and allow to cook for

a few minutes, then set aside.

6 In a small bowl, combine the flour and

water to create a paste.

FOR THE SAMOSA WRAPS

7 Cut a large tortilla wrap down the centre.

Fold one side over and add a little paste,

then fold the opposite side over on top of

the paste, which acts as a glue.

8 Fill the samosa and seal with more paste.

Place onto the baking tray.

9 Brush oil over each samosa and pop into

the oven to bake. Bake for around

10 minutes or until golden in colour and

crispy to touch. Serve with fresh coriander,

a squeeze of lime, fresh dairy-free yoghurt

or whatever takes your fancy.

Baked tortilla samosas

By Holly Jade from The Little Blog of Vegan (www.thelittleblogofvegan.com)

Makes 10 | Prep 10 mins | Cook 30 mins | Calories 174 (per samosa)

Pasta with

asparagus

By Bianca Haun from Elephantastic Vegan

(elephantasticvegan.com)

Serves 2 | Prep 5 mins | Cook 20 mins |

Calories 521 (per serving)

225g (8 oz) egg-free

penne

1 tsp olive oil

½ red onion

8 green asparagus

(^1) / 3 courgette
½ tsp salt, plus
more to taste
15 cherry tomatoes,
halved
400g (14oz) tomato
purée/passata
½ tsp dried basil
½ tsp dried oregano
fresh oregano,
to garnish
vegan Parmesan
1 Boil the penne in a large pot with water.
2 Meanwhile, peel and chop the onion.
Remove the woody ends off the asparagus
and peel the third lower end. Cut the
asparagus into bite-sized chunks. Cut the
courgette into cubes.
3 In a large pan, heat the olive oil and toss in
the chopped onion. Let it cook on medium-
high heat until the onion is translucent, then
add in the asparagus and courgette. Season
with salt and let it cook, while stirring
occasionally, until the asparagus softens. Add
the halved cherry tomatoes and let it cook
until they’re warm.
4 Reduce the heat and add in the tomato
passata and dried herbs. Add salt to taste.
5 Once the sauce is hot, the penne should
be done by now. Drain and add to the
pan. Give everything a good mix. Sprinkle
with fresh oregano. Serve and sprinkle with
vegan Parmesan.
Total fat Saturates Salt Sugar Protein
4.7g 0.5g 0.62g 15.1g 24.7g
Total fat Saturates Salt Sugar Protein
3.8g 0.2g 0.43g 3.6g 5.3g
1 Preheat the oven to 160°C/Gas Mark 3 and
line a baking tray with greaseproof paper.
2 Fill a pan with hot water and add the
potatoes. Part cook the potatoes for around
5 minutes until they begin to soften. Don’t
overcook them or they will turn to mush.
Cut them into little cubes and set aside.
VFL17.Midweek.indd 65 07/09/2017 14:36