FOOD+DRINK
2020 DIET TRENDS CONT.
Roasted Vegetable and Pearl Barley
with Pepper & Mustard Dressing
Recipe by Tigg’s www.tiggitup.co.uk
Serves 2
Ingredients:
• Half a jar of olives
• Handful of small tomatoes
• 1 courgette
• 1/2 a red onion
• 1 pepper
• Half a jar of artichoke hearts
• 1 cup of pearl barley
• 2 1/2 cups of vegetable stock
• Handful of parsley, basil,
mint and coriander
• Tigg’s Pepper & Mustard
Dressing
courgette, red onion, peppers,
artichoke hearts, drizzle over
the Pepper and Mustard
Dressing and season well.
Roast in the oven until the
vegetables are soft.
3. While they roast put a pan
of pearl barley on to cook in
vegetable stock.
4. Once the pearl barley
is tender toss it all together
and drizzle over more
dressing to taste.
Method:
1. Preheat your oven to 180
degrees.
5. Chop up a handful of
parsley, basil, mint and
coriander and stir through.
Serve warm.
2. Into a roasting dish put
olives, tomatoes, sliced
Smokey BBQ Vegan Steaks Recipe by www.jackdanielsbbqsauces.com
Ingredients
• 130g canned chickpeas (drained)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp cumin
• 1/4 tsp coriander powder
• 1/2 tsp oregano
• 2 tbsp soy sauce
• 110g tomato paste
• 1 tsp paprika
• 1/4 tsp black pepper
• 120ml vegetable stock
• 263g vital wheat gluten (available from
Holland and Barrett or Amazon)
• 1 bottle Jack Daniel’s ® Full Flavour
Smokey Barbecue Sauce
• Serve with sweet potato fries and salad
Method:
1. Add the chickpeas, garlic powder, onion
powder, cumin, coriander powder, oregano,
soy sauce, tomato paste, paprika, black
Nim’s Edible Tea
www.nimsfruitcrisps.com
Fat, gluten and dairy free, as well as being Vegan and Kosher certified, these teas are
made from a nutritious combination of air dried fruit and vegetables. Counting as one
of your five a day, you can choose from gorgeous flavours such as pineapple and kiwi
and pineapple, beetroot and parsnip. What’s more, once you have enjoyed the tea, the
fruit is fully rehydrated and ready to snack on. Whether with yogurt or as an extra
ingredient in soups or pasta dishes, there is practically zero waste.
72
pepper, Jack Daniel’s® Full Flavour Smokey
Barbecue Sauce and vegetable stock to the
food processor and process until well mixed.
2. Transfer to a mixing bowl and add the
vital wheat gluten. Stir briefly and then get
in there with your hands, mixing it into a
dough. Knead the dough for around 2
minutes. Divide in 4 and shape into steaks
3. Wrap individually in foil and steam over
a basket for 20 minutes.
4. Once steamed place on a baking tray
and brush with Jack Daniel’s® Full Flavour
Smokey Barbecue Sauce. Coat very well.
5. Heat a frying pan with a little olive oil
and fry the steaks at a moderate heat until
golden and caramelised. Keep brushing
with glaze to build up a nice sticky coating
6. Serve with a side salad and sweet
potato fries