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/IndexMagazineTW


@IndexMag


@CanterburyIndex


FOOD & DRINK NEWS 029


Veganuary KICK-START YOUR


Here we share a protein- rich recipe for vegetarians and vegans from Annie Bell’s exciting and inspiring new book, Plant Power, to help you kick-start your Veganuary


Serves 4


INGREDIENTS • 70g quinoa • 4 baby courgettes (150-200g), ends trimmed


• 2 tbsp lime juice • 1 tbsp extra virgin olive oil


• 2 small avocados, halved and pitted


• 4 small handfuls of ready prepared baby spinach leaves


• 4 tbsp pomegranate seeds


For the dressing • 100g almond butter • 1 tbsp lime juice • A generous pinch of cayenne pepper


• ½ tsp ground cumin • Sea salt


1. Bring a small saucepan of lightly salted water to the boil, add the quinoa and simmer for about 15 minutes or until just tender. Drain into a sieve, shake off any excess liquid, then leave to cool. 2. While the quinoa is cooling, make the dressing. Put the almond butter in a medium bowl and gradually work in 50ml water and the lime juice, then add the cayenne pepper, cumin and some salt. Stir or whisk until smooth. If making this


in advance, you can thin it with extra water, adding a tsp at a time until you achieve a thick, pouring consistency. 3. Using a potato peeler, shave the courgettes into long, thin ribbons. Toss these in a large bowl with 1 tbsp of lime juice and the olive oil. Slice the avocados into thin strips lengthways in the shells, then use a dessertspoon to scoop these out in one go into a medium bowl, and toss with the remaining 1 tbsp lime juice.


4. Select 4 large cupped or shallow soup bowls and place the quinoa, spinach leaves, courgette and avocado in piles around the outside. Scatter over the pomegranate seeds. Spoon the almond butter dressing into 4 small dishes and place in the centre of the bowls, or serve separately in a bowl at the table.


• Plant Power by Annie Bell is published by Kyle Books this month, priced £17.99.


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