Vegan_Food_and_Living_Cookbook_-_Spring_2019

The recipe on page

54 and the roasted

red pepper dip

on this page are

taken from The

Gluten-Free Grains

Cookbook by Quelcy

Kogel, photography

by Noah Purdy,

published by Page

Street Publishing

Co. (RRP £15.99.)

Hearty potato stew

By James Wythe (www.healthylivingjames.co.uk)
Serves 5 | Prep 5 mins | Cook 40 mins | Calories 241 (per serving)

3 large garlic cloves,
peeled, crushed

1 red onion, peeled, diced

350g (3²/ 3 cups)
mushrooms, chopped

60ml (¼ cup) tamari

4 carrots,
peeled, chopped

3 celery stalks, chopped

500g (2¼ cups, halved)
baby potatoes, halved

400g can green lentils,

drained and rinsed (265g

drained, 1¹/ 3 cups)

1 rosemary sprig,

inely chopped

3 bay leaves

2x 400g tins (3¹/ 3 cups)

tomatoes

300ml (1¼ cups)

vegetable stock

2 tbsp cacao powder

1 Heat a large pan with olive oil. Add the garlic, onion,
mushrooms and tamari. Stir and cook down for 5 minutes.

2 Add the carrots, celery, potatoes, lentils, rosemary, bay
leaves, tomatoes and vegetable stock, then stir.

3 Add the cacao powder and stir again until well mixed.

4 Place a lid on the pan and simmer for 30 minutes.

5 Serve with brown rice or quinoa and top with fresh
parsley (optional).

TIP You can store this stew in a sealed container in the
fridge for a couple days, or freeze it to enjoy another time.

Roasted red pepper

and millet dip

By Quelcy Kogel

Makes 2 cups | Prep 10 mins |

Cook 5 mins | Calories 96 (per serving, without accompaniments)

15ml (1 tbsp) avocado oil

6 large garlic cloves,

peeled, coarsely chopped

170g (1 cup) cooked millet

170g (1 cup) chopped

roasted red peppers

38g (¼ cup)

nutritional yeast

1 tsp smoked paprika

76g (½ cup) chopped sun-

dried tomatoes, drained

sea salt and black pepper

TO SERVE

drizzle of oil

roasted chickpeas, or

toasted sorghum

fresh herbs, to garnish

grilled vegetables,

for dipping

1 Heat the oil in a small saucepan over a medium heat. Add

the garlic and sauté until lightly browned and fragrant.

Remove from the heat.

2 Strain the garlic from any remaining oil, and transfer to

a food processor or blender.

3 Add the cooked millet, chopped roasted red pepper,

nutritional yeast and smoked paprika, and pulse until the

ingredients are combined.

4 Add the chopped sun-dried tomatoes, and pulse until well

mixed but some chunks remain. Season generously with

sea salt and black pepper and serve with grilled vegetables.

TIP Nutritional yeast is a terrible sounding name for

a naturally derived, nutrient-dense flake that tastes like

parmesan cheese. It’s sometimes referred to as ‘nooch’.

Total fat Saturates Salt Sugar Protein

3.7g 0.9g 0.3g 0.9g 5.1g

Total fat Saturates Salt Sugar Protein

2.2g 1g 3g 11.1g 13.8g