TASTY VEGAN TREATS FOR CHRISTMAS

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TASTY VEGAN TREATS FOR CHRISTMAS IN KEEPING with our founding editor’s stance on animal welfare and vegetarianism, and Spiritualism’s long and proud legacy of improving the lives of animals (more about that at another time), we are pleased to offer four tasty, cruelty-free recipes, for the Christmas table or holiday party season, with which to tantalize your guests. Not only were Maurice and Sylvia Barbanell vocal in their support for animal welfare, his spirit guide, Silver Birch, had staunch views on the way humankind treats other species of life, explaining: “When you have reached the stage that you are aware of the responsibility you have towards all other forms of creation, then automatically you cannot contribute to the cruelty involved in their slaughter, and that is an index of your spiritual development.” With the upsurge in popularity for vegan (plant-based) food, we have invited Amber Wallbank, Psychic News’ circulation manager and editorial secretary (and also a vegan), to share four of her own recipes, for Gingerbread Vegans, Italian Rosemary and Red Onion Hummus and a wonderful dairy-free peanut choccy treat called Vickers (it rhymes with another well-known chocolate bar and tastes very similar). There is also a sumptuous recipe for one of the tastiest meat substitutes available, called Seitan, which is made from (wheat) gluten flour. Enjoy experimenting with Amber’s tasty offerings, knowing that no animals have suffered in their production. Although offered as “Christmas” treats, we suspect you’ll be enjoying them throughout the coming year.

Photo: Amber Wallbank

Italian Rosemary and Red Onion Hummus serve as a party dip with breadsticks or crudités Serves 8 Preparation: 10 minutes Cooking: 5 minutes 600g tinned cannellini beans (1½ tins) 1 tbsp tahini 2 garlic cloves 1 sprig fresh rosemary + extra for serving 2 red onions Juice 1 lemon ½ tsp salt ½ cup (120ml) olive oil + 1 tbsp for frying 1. First, dice the red onions and fry in olive oil until browned. 2. Then drain the water from the tinned cannellini beans and empty them into a food processor along with the tahini, garlic, lemon juice and olive oil. Blend until combined. 3. Allow the fried onions to cool and add to the food processor with the rosemary and salt and blend again until all ingredients are combined. 4. Allow the hummus to cool in the fridge before serving. Add a few rosemary leaves as garnish.

PSYCHIC NEWS | DECEMBER 2017

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