Veggie Magazine March_2019

special

VEGAN

C o u r g e t e F a

ri

na

ta

NO GLUTEN,

NO DAIRY,

NO PROBLEM!

NO GLUTEN,

NO DAIRY,

NO PROBLEM!

So, just what do you eat if you’re gluten-

free, dairy-free and veggie? Here are a

few delicious ideas to get you started...

Courgette Farinata

Per serving: 788 cals | 60.1g fat

Serves 4

Ready in 1 hr, 15 mins

(plus 4 hrs standing)

150ml olive oil

4 courgettes, halved and

shaved into ribbons using

a vegetable peeler

2 garlic cloves, inely sliced

3/4 tsp ground allspice

juice of 1 lemon

4 tbsp basil leaves, inely chopped

sea salt and freshly ground

black pepper

For the farinata:

200g (plus 3 tbsp) chickpea lour

1 tsp salt

6 tbsp olive oil

600ml sparkling water

For the lemony yoghurt:

200g dairy-free plain yoghurt

1 tbsp lemon juice

2 tbsp basil leaves, inely chopped

salt and freshly ground

black pepper

1 To make the farinata, sift the

flour and salt into a large mixing

bowl. Add the oil and sparkling