Bringing Vegan Into Vogue

Vegan Life Recipes

Vegan Kitchen Issue 25

Watercress and Orange Detox Tonic – Snack
Serves 1

Fat: 1g | Saturated Fat: 0g | Carbohydrate: 22.4g | Protein: 4.8g | Fibre: 2.4g | Salt: 0.84g

1 bag watercress
150ml (2∕3 cup) fresh orange juice
100ml (½ cup) carrot juice
100ml (½ cup) tomato juice
Dash of Tabasco sauce (optional)
Salt and ground black pepper
Carrot stick and watercress to garnish

Process the watercress in a liquidiser or juice extractor. Place in a jug, stir in the orange, carrot and tomato juices, add a dash of Tabasco sauce if liked and season to taste.
Pour into a tall glass and garnish with carrot stick and watercress.


Tomato and Watercress Risotto
Serves 4

Fat: 1.7g | Saturated Fat: 0.2g | Carbohydrate: 51.2g | Protein: 7.4g | Fibre: 2.7g | Salt: 0.63g

3 squirts olive oil spray or 1 tsp olive oil
1 large onion, chopped
1 clove garlic, crushed
225g (1 cup) risotto rice
1 400g tin (2 cups) cherry tomatoes in natural juice
600ml (2½ cups) vegetable stock
1 bag watercress

Heat a large pan, squirt in the olive oil then add the onion and sauté for 2-3mins or until soft. Add the garlic and rice and stir well.
Add half the tomatoes and a little of the stock. Stir well, until the liquid has been absorbed. Repeat adding more stock until all the liquid has been absorbed and the rice is tender – this will take 15-20mins.
Add the remaining cherry tomatoes and watercress and season well with plenty of freshly ground black pepper. Cook for a further 1 min until most of the liquid has evaporated and the rice is just tender.


Roasted Vegetable and Watercress Linguine
Serves 10

Fat: 10.9g | Saturated Fat: 1.4g | Carbohydrate: 51.1g | Protein: 11.2g | Fibre: 4.8g | Salt: 0.06g

1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 red onion, chopped
2 tbsp olive oil
100g (1 cup) chestnut mushrooms, halved
2 courgettes, chopped
2 cloves garlic, crushed
2 tbsp pine nuts
225g (8oz) linguine
1 bag watercress

Preheat the oven to 220°C (gas mark 7/400°F). Place the peppers and onion in a roasting tin and drizzle over the olive oil, season and toss together. Roast for 10 minutes.
Add the mushrooms, courgettes and garlic, toss well and roast for a further 10 minutes. Add the pine nuts and return to the oven for a final 5 minutes until the pine nuts are golden and the vegetables tender and lightly charred.
Meanwhile, cook the linguine in boiling water for 5 minutes or according to packet instructions. Drain well. Toss the hot vegetables into the pasta along with the watercress. Serve immediately with a sprinkling of freshly ground black pepper.

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