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Viva!’s favourite recipes from 50 issues of Viva!lifemagazine


Viva! has been helping people to go veggie and vegan for 17 years with the help of hundreds of tried and tested, delicious recipes. To add to the Viva!lifeanniversary celebrations, we asked our lovely readers to vote online for their favourite starter, main course and dessert. We offered a shortlist of 18 of our best-


loved dishes. Starters included broccoli in garlic and soya sauce and asparagus gratinee; main courses of cashew nut roast and toad in the hole; desserts of


Christmas brandy truffles and sweet pancakes, to name just a few. Three dishes stood out as being the


most popular, receiving the most votes!  Avocado and smoked tofu salad – a much loved favourite, as invented and cooked by editorial director, Tony Wardle, on Channel 4’s Come Dine with Me.


 Sundried tomato and asparagus pasta with pesto – served up to thousands of people over the years at our Incredible Veggie Roadshows (also Tony’s creation).  Tiramisu Bread Pudding – a very


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4 Tony’s Avocado & Smoked Tofu Salad


r Preparation time 5-10 minutes


 2 large, ripe avocados  1 packet smoked tofu – from large supermarkets or health food stores. Cauldron, Taifun and Dragonfly are all good and for crispier texture, fry for a minute or two


 2 dsp sesame seeds  Salt and black pepper


 Mustard vinaigrette  175ml/6fl oz extra virgin olive oil


 75ml/3fl oz white wine vinegar


 2 dsp (40ml) French or Dijon mustard


 A little salt  Lots of freshly ground black pepper


1 In a pan, dry roast the sesame seeds over a high heat (stirring with a wooden spatula so they don't burn) until starting to pop and brown. Set aside to cool. 2 Meanwhile, make the vinaigrette: mix oil, white wine vinegar, mustard, salt and black pepper in a jar and shake. If mustard doesn’t dissolve, use a fork. 3 Divide the avocados into halves, length-ways. Remove the stone and skin. 4 Place each half on an individual serving plate, hole side down, and cut into 6 slices. 5 Cut the smoked tofu into thin slices and insert in between avocado pieces. Season with a little salt. 6 Pour the vinaigrette round then sprinkle seeds over everything. 7 Sprinkle black pepper over and serve. 8 The vinaigrette recipe makes quite a lot and can be kept in the fridge in a screw-top jar for ages. Alternatively, halve or even quarter the quantities.


popular new addition, penned by food & cookery co-ordinator, Jane Easton, last year. A big thank you to everyone who voted


for the chance to win a special Viva! apron and a copy of Rose Elliot’s book Veggie Chic. Supporter Emma Kelly was picked at random as the lucky prize winner. She voted for asparagus gratinée, aubergine towers and vanilla sponge. Congratulations to her. Visit www.vegetarianrecipeclub.org.uk for all your recipe and cookery needs!


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