Veggie Magazine March_2019

(Nancy Kaufman) #1

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.
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