Bologna 2014

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26 COOKERY 2015 RE-LAUNCHED 100 BEST! 100 Best Vegan Dishes 100 Best…: Vegan Dishes • Vegan cooking needn‘t be boring and bland! • Collection of interesting and innovative dishes • Including great ideas for breakfast, snacks, main meals and indulgent desserts • Combining numerous health benefits with fresh, clean flavors, each recipe promises to add variety and spice to any vegan kitchen Translation files: Available Samples: Available Confirmation date: 16.05.<strong>2014</strong> Delivery of print-ready files: 29.08.<strong>2014</strong> Co-edition pub month: February 2015 Format book: 240 x 191 mm, OR 200 x 160 mm Extent: 208 pages Manuscript pages: 80 No. of words: 24,000 Binding: Paperback, rounded edges Finishes: Matt lam, spot UV ISBN: 978-1-4723-1122-1 Series Code: S29553
86 lunch chickpea & quinoa salad ISO-023398 Aug 2012 PR W114xH143mm 175L 157A/P (Dic ink) ingredients serves 4 50 g/1¾ oz red quinoa 1 red chilli, deseeded and finely chopped 8 spring onions, chopped 3 tbsp finely chopped fresh mint 2 tbsp olive oil 2 tbsp fresh lemon juice 30 g/1 oz chickpea (gram) flour 1 tsp ground cumin ½ tsp paprika 1 tbsp vegetable oil 150 g/5½ oz canned chickpeas, drained and rinsed method 1 Place the quinoa in a medium saucepan and then cover with boiling water. Place over a low heat and simmer for 10 minutes, or until just cooked. Drain and refresh with cold water, drain again. Transfer to a large bowl and toss together with the red chilli, spring onion and mint to mix thoroughly. 2 Combine the olive oil and lemon juice in a small bowl using a fork. 3 Sift the chickpea flour, cumin and paprika together into a wide, deep bowl. Place the vegetable oil in a medium frying pan over a medium heat. Roll the chickpeas in the spiced flour then fry gently in the pan, stirring frequently, for 2–3 minutes, allowing the chickpeas to brown in patches. 4 Stir the warm chickpeas into the quinoa mixture and quickly stir in the lemon-oil dressing. Serve warm or chilled. 116 lunch spicy black bean tacos ISO-023398 Aug 2012 PR W114xH143mm 175L 157A/P (Dic ink) ingredients serves 4 2 tbsp olive oil 1 onion, thinly sliced 2 garlic cloves, finely chopped 1 green pepper, deseeded and sliced 2 tbsp sun-dried tomato purée 2 tbsp chipotle chilli paste (or other chilli paste) 800 g/1 lb 12 oz canned black beans, drained and rinsed 100 g/3½ oz tomatoes, roughly chopped 8 vegan taco shells 150 g/5½ oz iceberg lettuce, shredded 1 avocado, sliced method 1 Preheat the oven to 180°C/350°F/Gas Mark 4. 2 Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic and green pepper for 5 minutes, or until the onions are softened and translucent. Stir in the tomato purée, chilli paste and black beans and cook for a further 5 minutes. Stir in the chopped tomatoes and immediately remove from the heat. 3 Place the taco shells upside down on a baking sheet and warm in the preheated oven for 3 minutes. 4 Mix the lettuce and avocado together in a small bowl. Divide the mixture between the taco shells. Reheat the bean mixture if necessary and divide the mixture between the warmed tacos. Serve immediately.
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