search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
IN SEASON


Squeeze out the excess water, then chop the flesh to a pulp.


3 In a bowl, beat the tahini with the lemon juice – the mixture stiffens at first, then loosens to a creamy paste. Beat in the thick almond milk yogurt and then, using a fork, beat in the aubergine pulp until everything is combined.


4 Add the garlic and parsley (reserving a little to garnish), season with salt and pepper and beat the mixture thoroughly.


5 Transfer the dip to a serving dish, drizzle a little olive oil over the top to keep it moist, and sprinkle with the reserved parsley.


Previous two recipes: VEGAN COOKBOOK by Tony and Yvonne Bishop-Weston, published by Lorenz Books.


Cooks Tip To make thick almond milk yogurt, line a plastic sieve or strainer with a piece of muslin or cheesecloth and place it over a bowl. Spoon in 6 tbsp almond milk yogurt. Leave the bowl in the refrigerator for 1–2 hours to drain; you should then be left with about 3 tbsp thick almond milk yogurt in the muslin. Discard the liquid in the bowl. Alternatively, you could add 4 tsp of ground chia seeds to the almond milk to thicken it.


Vegan


AUBERGINE DIP WITH TAHINI-ALMOND YOGURT


SERVES 4


This smoky aubergine and tahini dip is also known as baba ganoush. Some cooks add chopped flat leaf parsley and others sharpen it with lemon juice or make it creamy with thick vegan yogurt.


2 large aubergines 3 tbsp tahini Juice of 1–2 lemons 3 tbsp thick almond milk yogurt 2 garlic cloves, crushed A bunch of flat leaf parsley, chopped Salt and ground black pepper Olive oil, for drizzling


1 Place the aubergines on a hot griddle, or directly over a gas flame or charcoal grill, turning them from time to time, until they are soft to the touch and the skin is charred and flaky.


2 Place the charred aubergines in a plastic bag and leave for a few minutes to sweat. When they are cold enough to handle, hold them by the stems under cold running water and peel off and discard the skin.


FOODLOVERMAGAZINE.COM | 27


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68