PlantBased Magazine2 мин. чтенияCooking, Food & Wine
Sesame Loaf
Makes: 1 loaf This is a rustic whole-grain bread with a light texture and a chewy crust. •180ml (6 fl oz) + 2 tsp non-dairy milk (oat, almond, soy, etc.)• 180ml (6 fl oz) lukewarm water• 2¼ tsp (1 packet) active dry yeast• 1 tsp salt• 390g (13.7 oz)
PlantBased Magazine1 мин. чтенияCooking, Food & Wine
WIN 12-month subscription of BEAU’S FEEL-GOOD GELATO
Win a year’s supply of delicious vegan ice cream with a Beau’s 12 month subscription. Each month we create seasonal Pint Club exclusive flavour and pair it with one of our signature Beau’s Flavours (including our Great Taste Award-winning Raspberry,
PlantBased Magazine1 мин. чтенияRegional & Ethnic
M&S Launches Vegan Summer Items
Marks & Spencer (marksandspencer.com) has introduced five new summer lines being launched into its Plant Kitchen range. The new items include Crispy BBQ Wings, made from pea and wheat protein, featuring a crispy crumb, and flavoured with Gochujang pa
PlantBased Magazine1 мин. чтенияRegional & Ethnic
Mini Picnic Quiches
Makes: 14 These mini quiches are easy to make, and refrigerate well, making them perfect for picnics as the weather gets warmer. • 2 tbsp coconut oil, melted• 1 banana shallot, finely diced• 1 red bell pepper, finely chopped• 1 garlic clove, crushed•
PlantBased Magazine1 мин. чтения
PlantBased
Managing Editor Emily Saunders Editor Jane Lambert jane@primeimpact.co.uk Designed by Laura Harvey Managing Director Julie Saunders Publishing Director Keith Coomber Advertising Sales Pip Matthews pip@plantbasedmag.com Subscriptions and Back Issues H
PlantBased Magazine2 мин. чтенияCooking, Food & Wine
Mood-Boosting Mushroom and Walnut Pancakes
Serves: 2-4 With a fermented pancake batter and candied walnuts for that all-important crunch, these pancakes are laced with adaptogenic ingredients designed to feed your mind. • 150g (5.3 oz) chickpea flour• 300ml (10.1 fl oz) water• 1 tbsp charcoal
PlantBased Magazine1 мин. чтенияRegional & Ethnic
WIN All Day Vegan cooking class with Cookery School
Improve your vegan recipe repertoire with this five-hour vegan cooking class! You’ll learn how to cook delicious plant-based dishes that are nutritionally balanced, using real ingredients such as pulses, grains and vegetables. Cookery School only use
PlantBased Magazine1 мин. чтенияRegional & Ethnic
Tempeh and Black Bean ‘Meat’ Balls
Serves: 4 Making your own meat balls is not as hard as you might think, and the tempeh and black bean combine to create a meaty texture that works perfectly with the tomato sauce. • 250g (8.8 oz) tempeh• 1 can black beans, drained and rinsed• 3 garli
PlantBased Magazine1 мин. чтенияCooking, Food & Wine
Raspberry Popsicles
Makes: about 3 The combination of flavours in these popsicles mean that they melt in the mouth perfectly! • 125g (4.4 oz) raspberries• 20g (0.7 oz) raw unrefined cane sugar• ½ lime juice• Pinch of salt • Popsicle mould• Ice cream sticks 1 Whizz the r
PlantBased Magazine1 мин. чтенияRegional & Ethnic
Tooti Frooti Chicken Burger
Serves: 2 • 2 Fry’s Chicken-Style Burgers• 4 red chillies• 2 tbsp olive oil• 1 tbsp smoked paprika • 4 wholewheat burger buns• Vegan mayonnaise• Purple spring onions, thinly sliced• 1 mango, peeled and cut in small cubes• Thinly sliced pineapple, hal
PlantBased Magazine1 мин. чтенияRegional & Ethnic
Summer Corn Salad with Chive Sheese Dressing
Serves: 2 This light and refreshing salad is perfect for hot summery evenings; the Chive Sheese dressing finishes off the dish deliciously. • 4 ears corn on the cob, cooked• 1 pint cherry tomatoes, halved• 1 large shallot, diced• 2 avocados, pitted a
PlantBased Magazine2 мин. чтенияCooking, Food & Wine
Rainbow Meringue
Serves: 12 Meringue with no eggs? The transformation of chickpea water (aquafaba) to fluffy meringue is genius. Caster sugar works best for this recipe. • 400 g (14 oz) tin salt-free chickpeas, chilled, strain and set aside 145 ml (5 fl oz) of the ch
PlantBased Magazine1 мин. чтенияRegional & Ethnic
Sweet Potato No-churn Chocolate Ice Cream
Serves: 4-6 Sweet potato ice cream might sound unusual, but it really works! • 250g (8.8 oz) baked sweet potato (weight after baking) – around 2 big ones• 100g (3.5 oz) pitted Medjool dates (approx. 7-8 pieces)• 2 heaped tbsp creamy peanut butter• 35
PlantBased Magazine1 мин. чтенияRegional & Ethnic
Sweet Potato Flatbread
Serves: 8 This delicious recipe delivers that dense bread texture with a rich, charred, and slightly sweet flavour. The ‘bread’ is made mostly of sweet potatoes, so this is a great way to get in some more root vegetables and tastes too good to be goo
PlantBased Magazine1 мин. чтенияRegional & Ethnic
Zippy Herb Dressing
Makes: about 120ml • 1 packed cup (weight varies, about 60g) fresh celeriac leaves, mint leaves, parsley leaves, or cilantro leaves.• 3 tbsp fresh lemon juice• 3 tbsp roasted pistachio oil, walnut oil, or extra-virgin olive oil• 1 tbsp tahini or plan
PlantBased Magazine1 мин. чтенияRegional & Ethnic
Aubergine Kebabs
Serves: 4 With very few ingredients you can re-create these delicious hot and sticky kebabs at home. • 100ml (3.3 fl oz) hot sauce• 3 tbsp olive oil• 6 tbsp golden syrup• 2 tbsp lemon juice• 2 aubergines (2 kebabs per aubergine) • 4 flatbreads• Romai
PlantBased Magazine1 мин. чтенияCooking, Food & Wine
Birds Eye Green Cuisine Becomes Official Supporter Of Team GB
Ahead of the delayed 2020 Olympic Games, Birds Eye (birdseye.co.uk) has announced that its Green Cuisine brand has become the official plant-based supporter of Team GB. The partnership highlights Birds Eye’s efforts to make eating meat-free more main
PlantBased Magazine2 мин. чтенияCooking, Food & Wine
Homemade Vegan Bread
Makes: 1 loaf Simple and delicious homemade vegan bread recipe with only 5 ingredients! Crispy on the outside and soft and fluffy on the inside. • 500g (17.6 oz) all-purpose flour• 1 packet active dry yeast• 295ml (10 fl oz) warm water• 1 tsp sugar•
PlantBased Magazine1 мин. чтенияCooking, Food & Wine
UK’s First Ice Cream Subscription Service Is Vegan!
Beau’s Gelato (beausgelato.com) has become the first UK company to offer an ice cream subscription service, and every product in its range is vegan. The service, called Beau’s Pint Club, sends subscribers a dessert box of gelateria-quality vegan gela
PlantBased Magazine2 мин. чтенияCooking, Food & Wine
Foodie Must Haves
Soy Oi believes that great-tasting food should be accessible to all, so its sweet treats are 100 per cent vegan, with gluten-free, nut-free and low-sugar options. Insert a message to the recipient onto seeded paper, which can be planted to grow wildf
PlantBased Magazine1 мин. чтенияCooking, Food & Wine
Super Easy, Fool-Proof Beer Bread
Makes: 1 loaf The name says it all. When unexpected guests arrive and you need a hot loaf of bread to go with your dinner or barbecue, this is your go-to recipe! • 500g self-raising flour or gluten-free flour with 2 tsp baking powder and 1 tsp xantha
PlantBased Magazine2 мин. чтенияRegional & Ethnic
Mamou’s Favorite Miso Bowls
When the creator of this recipe, Celine Steen’s, mom visited her in 2017, she had the bad luck of falling and breaking her hip. Upon her return from a week-long hospital stay after surgery, Celine made a huge pot of miso soup that she adored, made re
PlantBased Magazine1 мин. чтения
Virtual Challenges
Complete a marathon distance over the course of one month. rethink.org Cover 17.5km or climb 361 flights of stairs throughout June, and you’ll have virtually climbed Snowdon. prostate-cancer-research.org.uk Cycle 100, 200 or 300 miles in 30 days to r
PlantBased Magazine1 мин. чтенияCooking, Food & Wine
PlantBased News
Gut-Loving Granola Containing just 4.7 per cent sugar, and nearly a third of your daily fibre needs per bowl, Bio&Me Low Sugar Granola supports a balanced diet. It’s packed with 15 types of diverse plant-based foods in each bowl, to help your gut bio
PlantBased Magazine1 мин. чтенияRegional & Ethnic
Oumph! Chilli Sin Carne
Serves: 4 Using Oumph! Mince packs this hearty, tasty bowl full of protein and fibre. Oumph! Mince is available at Iceland. • 1 packet of Oumph! Mince (450g/15.8 oz) • 6 cloves garlic, finely chopped• 50ml (1.6 fl oz) plant-based cooking oil• ½ tsp c
PlantBased Magazine3 мин. чтенияCooking, Food & Wine
Six Ideas For June
An annual event, Men’s Health Week runs from 14th-20th June this year, and will be focusing specifically on mental health and COVID-19. Even before the pandemic caused us to stay at home and resulted in widespread unemployment, men’s mental health wa
PlantBased Magazine2 мин. чтенияRegional & Ethnic
Out&About
The UK’s first plant-based pizza restaurant, Purezza (purezza.co.uk), has launched a Manchester branch in the city’s Northern Quarter. Based initially in Brighton, since its initial launch the pizzeria has opened branches in Camden, Bristol and Brixt
PlantBased Magazine1 мин. чтенияRegional & Ethnic
Turmeric Cornish New Potato and Quinoa Power Bowl
Serves: 1 With protein, healthy fats and carbohydrates, this is a great post-workout meal. • 200g (7oz) Cornish new potatoes• 400g (14oz) chickpeas• 2 tsp turmeric• 1 tsp paprika• 1 tbsp coconut oil• 80g (2.8 oz) cooked quinoa• 100g (3.5 oz) kale• ½
PlantBased Magazine2 мин. чтенияCooking, Food & Wine
Tropical Eton Mess
Makes: 4 large nests Perfect your vegan meringues with this recipe from OGGS; the addition of mango, lime and passionfruit makes it a totally tropical treat. • 150ml (5 fl oz) OGGS Aquafaba• ½ tsp cream of tartar• 100g (3.5 oz) caster sugar• 200g (7o
PlantBased Magazine2 мин. чтенияRegional & Ethnic
Charred Hispi Cabbage with Sesame Edamame and Gomashio
Gomashio is a great topping; it adds crunch and nutty saltiness. You can also sprinkle it on top of salads, soups and stews. • 1 hispi cabbage, sliced in half• 2 tbsp olive oil• Pinch of sea salt• 300g (10.5 oz) edamame beans, defrosted by running un
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