We are thrilled to see another week of cookery pages that are all vegan in the Jewish Chronicle (minus a bit of honey in one recipe, which offers a vegan alternative):
Fig & freekeh salad – from Denise Phillips.
Hearty root vegetable tagine – from The Gate Restaurant
Red cabbage, apple & pecan slaw – from Lisa Roukin, *swap honey for agave nectar
Fried aubergine, date syrup, zhoug – from new restaurant Bubala
Pumpkin tirshy (Moroccan pumpkin dip) – also from new restaurant Bubala