Veggie_Magazine_July_2017

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PROCESS THIS! Stuck in a veggie rut? We’ve all been there. This month we’re taking a leaf from author Jill Greenwood’s book, SuperSlaw, to incorporate a rainbow of colour into our diet. It 's time to dust off that blender – this is fast food, but not as you know it... BOOKSHELF SuperSlaw by Jill Greenwood (Ebury Press, £12.99) Photography: Lara Messer Coco-Lime Slaw EF V DF GF T SERVES 4 READY IN 10 MINS 2-3 handfuls of coconut pieces ¼ medium white cabbage, core removed 6 stalks of celery ¼ red onion 1 large red chilli, deseeded 2-3 limes, halved sea salt 1 Place the central chopping attachment in the main bowl of the food processor, followed by the coconut pieces and replace the lid. Pulse on the highest setting (due to the density of the coconut) until chopped into very fine pieces. Keep your hand firmly on the lid. Alternatively, you can grate the coconut if you struggle to chop this in the food processor. Tip the coconut into a waiting bowl. 2 Repeat the above on a lower setting with the cabbage and celery stalks (aim for a more chunky chop) and mix in the bowl with the coconut. 3 Hand-slice the red onion and chilli into small, even pieces and mix in. Squeeze with the juice of the limes and sprinkle with the sea salt. Per serving: 88 cals, 5.6g fat USE YOUR LEFTOVERS COCO-LIME-COCO SOUP EF V DF GF T Boil a 400ml tin of coconut milk in a pan with a little extra vegetable stock. Add some lemongrass and ginger pieces. Add in any leftover slaw and simmer for 5-6 minutes. Remove the lemongrass. Add in noodles and cook through, for about 12 minutes. TOPPERS Macadamia nuts and cucumber pieces make delicious toppers for extra good fats and hydration. Pizza Slaw EF V DF GF T SERVES 4 READY IN 10 MINS 2 courgettes 250g cherry tomatoes 1 red onion ½ red chilli, deseeded 1 garlic clove 1 tbsp dried oregano 1-2 tbsp tomato purée 3-4 tbsp red wine vinegar sea salt extra-virgin olive oil 1 Place the courgette in a food processor and pulse the button until chopped. Remove any extra chunky pieces and pop back in if you need to. Place in a waiting bowl. 2 Repeat with the tomatoes. They will blitz in seconds, so avoid over-pulsing. 3 Hand-chop the onion, chilli and garlic into thin slices and add to the 42
FOOD&RECIPES.SUPER SLAW mix. Sprinkle with oregano and mix. 4 Squeeze the tomato purée over the mix and add the vinegar. Depending how the mixture stirs, you may need to add a little extra vinegar. Mix well and sprinkle with sea salt. Per serving: 55 cals, 0.8g fat USE YOUR LEFTOVERS PIZZA WRAP EF V DF GF T Place any leftover slaw in a flatbread. Add a few slices of grilled cheese. Add some freshly steamed kale. Roll into a burrito shape and serve straightaway. TOPPERS Halloumi is great with this slaw, though mozzarella is perhaps a more obvious (and a slightly lower-calorie) choice for a traditional pizza flavour. Super Hero Slaw EF V DF GF T SERVES 6 READY IN 30 MINS 200g spinach 150g broccoli, cut into quarters 10-12 radishes, topped and tailed 10 pitted purple olives (I use Kalamata) 10 caper berries, stems removed 2-3 tbsp balsamic vinegar 1 tbsp raw cacao powder ½ tsp sweet chilli sauce 1-2 tbsp olive oil sea salt 1 Place the central chopping attachment into the main bowl of the food processor. Place the spinach and broccoli into the main bowl. Pulse gently until small, chunky pieces form. You may need to do this in stages. 2 Next, add the radishes and olives and pulse until chopped and resembling a chunky paste. Chop the caper berries by hand into halves and add to the mix. 3 Add the vinegar, cacao powder, sweet chilli sauce, olive oil and sea salt to a jam jar. Place the lid on and shake vigorously. If the mixture is too thick you can stir with a teaspoon or add in a little more vinegar. Add to the slaw and mix well. Per serving: 125 cals, 8.9g fat USE YOUR LEFTOVERS SUPERHERO FRUIT SALAD EF V DF GF T Chop a kiwi, apple and a pear into cubes. Mix in a few handfuls of leftover slaw. Sprinkle with nuts, seeds and a dollop of crème fraîche. TOPPERS Quartered figs will give this slaw a lovely sweetness. TIME- SAVING SAVIOUR Hurly Burly Turmeric and Cumin Slaw, £5.49 , Planet Organic & Wholefoods 43
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