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Best


recipes from 50 issues of Viva!life


Cookery for Life


v 6-8Tiramisu r


Preparation/cooking time 30 minutes plus 1 hour chilling time


Base  4 slices of bread 2cm/1 inch thick from an unsliced white loaf


 85ml/3fl oz soya milk  ½ tsp vanilla extract  60g/2oz caster sugar  2 tbsp brandy or Amaretto liqueur (optional but very nice!)


 2 tsp cocoa powder – not drinking chocolate 2-4Sundried Tomato & v r Asparagus Pasta with Pesto Preparation/cooking time 15-20 minutes


 50g/scant 2oz sun-dried tomatoes, chopped into small pieces with scissors. Prepare according to type  original dried – soak in hot water then chop


 in oil – no soaking and reduce the amount of olive oil


 slow roast – oil-free and don’t need to be soaked


 1 bunch asparagus  250g/8oz fusilli or penne pasta (about half a regular pack)


1 Boil a kettle of hot water. 2 Prepare the sun-dried tomatoes and set aside. 3 Snap off the woody ends of the asparagus and chop the remainder into 2cm/1 inch pieces and steam until just tender – don’t over cook. 4 Cook pasta in a pan of boiling water for 10 minutes or according to packet. 5 Meanwhile, heat the olive oil, add chopped garlic and fry gently until lightly browned. Set aside. 6 Drain pasta and stir in cooked asparagus pieces. 7 Add cooked garlic with oil, vegan pesto and herbs. 8 Add sun-dried tomato pieces to the pasta mixture. 9 Add salt and lots of freshly ground black pepper.


 2 tbsp extra virgin olive oil  4 garlic cloves, finely chopped but not crushed


 Half a jar vegan pesto (Meridian or Zest)


 Handful of finely chopped fresh coriander OR 1 tsp dried herbs such as basil or oregano


 Freshly ground black pepper  Salt


Mocha Crème Topping  110g/4oz unsalted cashew pieces ground to a fine powder (blanched almonds also work)


 1 pack firm silken tofu (approximately 350g), drained and pressed to rid of excess water


 110g/4oz caster sugar  3 tsp instant coffee dissolved in a little just-boiled water to make a smooth syrup


 1 tsp vanilla essence  1 tbsp cocoa powder – not drinking chocolate


Optional  50g (half a large bar) dark vegan chocolate – grated


1 Heat soya milk and 60g/2oz of the caster sugar in a small saucepan until the sugar has dissolved. Add half teaspoon of vanilla essence plus the brandy/Amaretto if using, mix well and turn off heat. 2 Remove crusts from bread and cut into triangles. Arrange on bottom of a square lasagne-type dish. Pour milk mixture over bread and sprinkle evenly with the cocoa powder and set aside. 3 Make coffee mixture by pouring hot water over coffee granules in a saucepan and set aside. 4 In a bowl, blend drained silken tofu until smooth and creamy. Add ground cashews. Use spatula to mix in from the sides of the bowl so there are no lumps. Add sugar, vanilla extract, coffee mixture and blend thoroughly. 5 Spoon mixture evenly over bread base and sprinkle rest of cocoa powder over. Chill for an hour or more and top with grated chocolate, if using. Serve.


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