Cook Vegan — September 2017

Ingredient: BUTTERNUT SQUASH

PEAR WALNUT SALAD WITH A

MAPLE CINNAMON DRESSING

Serves: 4

For the candied walnuts:

•   62g (½ cup) walnut halves or pieces

•   1 tbsp maple syrup

•   small pinch of salt

•   ½ tsp ground cinnamon

For the salad:

•   8 big handfuls rocket

•   2 large pears

For the dressing:

•   60ml (¼ cup) maple syrup

•   ¼ tsp ground cinnamon

•   2 tbsp extra virgin olive oil

•   Pinch salt

1 Preheat oven to 180 ̊C (350°F/Gas

Mark 4). Mix walnuts with maple syrup,

salt and cinnamon. Spread out onto a

tray and bake for 5 minutes.

2 Remove from oven and set aside to

cool. Add all the dressing ingredients to a

QUINOA, CAULIFLOWER AND

BUTTERNUT SQUASH CURRY

A gorgeous vegan curry packed full of
vegetables and protein from the wonderful
quinoa.

Serves: 3

• 1 head of cauliflower
• 700g (2-3 cups) quinoa
• 500g (3 cups) diced butternut squash
• 1 onion
• 1 clove of garlic
• 4 fresh tomatoes chopped
• Thumb size portion of ginger
• 1 tsp ground coriander
• 1 tsp turmeric
• 3 tsp garam masala
• 1 can of full fat coconut milk
• Fresh coriander to garnish (optional)

1 Wash and prepare the vegetables
and cook the quinoa as per the packet
instructions.

2 Dice the onion and soften in a little oil in
a pan, stir for 5 minutes and then add in the
grated ginger and garlic. Stir for another 2
minutes before adding the spices.

3 Pour in the chopped tomatoes,
cauliflower florets and diced butternut
squash.

4 Coat the vegetables in the spices and
cook for another 5 minutes - add a splash
of water if it begins to stick.

5 Next stir in the coconut milk and allow
the curry to simmer on a low heat for at
least 20-25 minutes.

6 When the vegetables are tender add the
cooked quinoa and stir through.

7 Serve up and garnish with fresh coriander
leaves.

• Recipe by Jemma Andrew-Adiamah. Find more of
  Jemma’s recipes at celeryandcupcakes.com

Per 100g
Calories 131, Fat 3.8g, Saturates 2.1g,
Carbohydrates 18g, Sugars 4.0g,
Protein 5.0g, Salt 0.05g

Ingredient: PEAR

small jar. Put the lid on and shake well.

3 Wash the pears gently and half them

lengthways. Remove the cores with a

teaspoon then cut each half into long

thin slices. Add the arugula and pear to a

large salad bowl.

4 Sprinkle over the cooled walnuts.

Drizzle generously with the dressing just

before serving.

• Recipe by Melanie McDonald. Find more of Melanie’s
  recipes at avirtualvegan.com
  Per 100g
  Calories 216, Fat 15g, Saturates 1.8g,
  Carbohydrates 16g, Sugars 15g,
  Protein 3.4g, Salt 0.10g