Vegan Food & Living
Welcome
Having spent the Christmas period indulging in the finer things in life (for which I Am Nut OK and Redefine Meat are mostly responsible), my overdraft is happy to see that I am now returning to ‘normal’ eating. As it turns out, truffle cheese for...
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PUY LENTIL & MUSHROOM HOT POT WITH CRISPY POTATO TOPPING
USE A MANDOLINE FOR CONSISTENT SLICES AND PAT THE POTATOES DRY BEFORE LAYERING TO HELP THEM CRISP UP. BRUSH WITH OIL BETWEEN LAYERS FOR A GOLDEN, EVEN FINISH.
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Welcome
Change doesn’t always look dramatic – sometimes it’s just what you put in your shopping basket. And with every plant-based meal you’ve enjoyed this year, you’ve voted for a kinder world and a healthier planet. So before you dive into this issue’s feast...
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This month we’ve been…
INDULGING OUR SWEET TOOTH We’ve been busy in the kitchen testing out some of our recent dessert recipes. This one is especially easy yet decadent: chocolate quinoa crunch squares. GETTING AWAY Editor Holly headed to Herefordshire to visit the...
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YELLOW CURRY WITH CRISPY TOFU & JASMINE RICE
FOOLPROOF HALLOWEEN TREATS A VEGAN’S GUIDE TO INDONESIA MAKE YOUR OWN CHEESE… FROM NUTS! SUPERMARKET SANDWICHES, RATED
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Welcome
Have you ever stopped and wondered why summer is just so busy? Perhaps it’s because we want to make the most of every last drop of sunshine, or maybe it’s that we feel more sociable when the days go on so much longer? Either way, all those summer...
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Welcome
Can you smell it? The unmistakable scent of BBQ season is upon us! From artichoke seitan ribs to crispy tempeh skewers and chargrilled tahini cabbage, this issue is a celebration of innovative plant-based cooking. Who said meat-free has to mean ‘free...
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Welcome
According to research, people in the UK prefer Italian food to all other cuisines, tucking into at least two Italian-inspired meals every week. I guess you can’t always rely on the British weather, but you can bring the sunshine to your plate by...
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Welcome
As we send the magazine to print, it has finally stopped raining and spring is within our grasp – at last. We have loved putting together lots of delicious Easter ideas this issue – it’s time to get planning a weekend of family fun and chocolate...
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Welcome
According to The Food Foundation, vegetable prices have risen by an average of 39% over the past 2 years, with some items – like the humble carrot – rising by 150%. Shocking, isn’t it? But hey, us vegans aren’t ones to be perturbed. If we can make...
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Wagamama recipes to make at home
NOODLES ON THE GO By wagamama Serves 1 | Prep 5 mins | Cook 10 mins ½ tsp ginger paste ½ tsp garlic paste 1 tsp white miso paste 1 tbsp ready-made vegan stir-fry sauce ½ a vegetable stock cube 5 shiitake mushrooms, trimmed and sliced 25g (⅙ cup)...
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TRY THIS! AUBERGINE, OLIVE & BUTTERBEAN CASSOULET
Find your why First of all, you need to ask yourself why you want to go vegan. Read up on the many benefits to health, the environment and animal welfare – good books include How Not To Die by Dr Michael Greger and Why We Love Dogs, Eat Pigs and Wear...
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Welcome
According to a study by Harvard University and The Humane Society, a vegan Christmas dinner has half the carbon emissions of a traditional turkey roast. Now there’s a good stat to drop into conversation if a carnivore challenges your choices this...
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CRANBERRY & WHITE CHOCOLATE TART
By Anthea Cheng from Rainbow Nourishments (rainbownourishments.com) Serves 12 | Prep 30 mins plus chilling | Cook 35 mins FOR THE PASTRY 190g (1½ cups) plain (all-purpose) flour 115g (½ cup) vegan block butter, chilled 35g (3 tbsp) icing...
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How to make…
• Watercress & coconut pesto • Sticky aubergine tart • Carrot & nectarine grain bowls
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