PlantBased Magazine

PlantBased | May-17

I am constantly amazed and inspired by how innovative and creative we can be with food – especially when it comes to plant-based food. I am a huge believer in the idea that eating vegan is not only healthier and more ethical, it can be tastier too. But many people are used to the idea of meat and two veg on a plate, so cooking without animal ingredients can be a bit of an enigma at first.

Luckily Cook Vegan is on hand to take the mystery out of plant-based cuisine with a whole host of features, recipes and articles to help you get busy in the kitchen.

Have you ever wanted to create delicious batches of homemade bread? It’s not that difficult, and we show you how with this issue’s Cook Like a Pro feature. We even have a special gluten-free recipe – it is possible to make delicious gluten-free bread without eggs, and we’ve searched high and low to bring you our favourite recipe for doing just that (hint: save your tinned chickpea water).

Something we often hear about is how difficult it can be meal planning. People regularly get stuck in the rut of eating the same dishes all the time because it’s easier to throw them together, and easier to grab the same old ingredients from the supermarket every time. This is why I think cookbook writer Heather Crosby’s new tome YumUniverse Pantry to Plate is genius – the innovative foodie has created a number of recipes which can be endlessly customised depending on what flavour you fancy and what food you have in your fridge. Cook Vegan sat down with Heather to talk about her ideas and influences around food. She also kindly shared some recipes
with us.

Foodie and blogger Jacqueline Meldrum has put together a really special feature about your veg box – and how to make the most of the delicious produce inside. Each issue she will create a guide (with recipes) giving you inspiration for all the tasty ingredients. No more wasted veg!

The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes.

Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

With recipes that cater for budget meals through to the fine-dining experience, every issue informs, instructs, and demystifies each level of the vegan cookery spectrum.

It is the essential toolkit for any food enthusiast.

In partnership with vegan influencers, chefs, and organisations, PlantBased provides its readers with exclusive recipes as well as the most up to date nutritional information.

PLEASE NOTE! PlantBased is free to download and install and a free sample issue is available to download free. In app subscription purchases are available.

As a subscriber you'll receive the following benefits:

A discount off the RRP of your magazine

Your magazine delivered to your device each month

You'll never miss an issue

You’re protected from price rises that may happen later in the year

You'll receive 12 issues during a 1 year PlantBased magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.

Your purchase here at Pocketmags.com can be read on any of the following platforms.

You can read here on the website or download the app for your platform, just remember to login with your Pocketmags username and password.

Our magazine apps run on all iPad and iPhone devices running iOS 10.0 or above, Android should be: Android 4.1 (Jelly Bean) or above , Kindle Fire (Gen 3) or above, Windows 8 tablets, Windows 8.1 Phones, and PC and Macs with a html5 compatible browser.

However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.

5

3 Customer Reviews

Love the diversity of recipes Reviewed Friday, 5 October 2018 SUBSCRIBER

Love reading the magazine each month. Each issue has such a diverse range of recipes, i find it great to use while meal planning!

Great recipes! Reviewed Thursday, 4 October 2018

There are so many great recipes in PlantBased, for all levels - you don't have to be an amazing chef! Great photography and so much inspiration :)

Great magazine for recipes Reviewed Saturday, 3 June 2017

This is published by the same people as the Vegan Life magazine and has more of a focus on recipes and cookery. It's good if you want lots of recipes, although personally I prefer Vegan Life which has more of a focus on lifestyle.

Articles in this issue

Below is a selection of articles in PlantBased May-17.

Welcome I am constantly amazed and inspired by how innovative and creative we can be with food – especially when it comes to plant-based food. I am a huge believer in the idea that eating vegan is not...

News A round up of the latest vegan food, product news, and gadgets Make tasty vegan desserts with Delicake Creating raw desserts just got easier with this new product from Australian brand Delicake....

Hot PRODUCTS OUR PICK OF THE BEST ON THE VEGAN SCENE 1 Crammed full of fibre, vitamin A and calcium, ącai powder helps support a healthy immune system. Blitz this nutritious powder into smoothies, juices, ener...

BOOK REVIEWS We give our verdict on the latest plant-based guides THE MAKE AHEAD VEGAN COOKBOOK GINNY KAY MCMEANS The Countryman Press This debut cookbook from blogger Ginny Kay ...

COOK like a PRO There’s something special about creating delicious loaves and rolls at home PART NINE: how to make homemade bread Freshly baked bread is one of life’s greatest simple pleasures, and one that’s actuall...

Veg on Wheels Jacqueline Meldrum inspires you to make the most of your weekly veg box. Veg on W heels Want to save money every week? Order a veg box. You may think that doesn’t add up. How can you sav...

PlantBased | May-17

I am constantly amazed and inspired by how innovative and creative we can be with food – especially when it comes to plant-based food. I am a huge believer in the idea that eating vegan is not only healthier and more ethical, it can be tastier too. But many people are used to the idea of meat and two veg on a plate, so cooking without animal ingredients can be a bit of an enigma at first.

Luckily Cook Vegan is on hand to take the mystery out of plant-based cuisine with a whole host of features, recipes and articles to help you get busy in the kitchen.

Have you ever wanted to create delicious batches of homemade bread? It’s not that difficult, and we show you how with this issue’s Cook Like a Pro feature. We even have a special gluten-free recipe – it is possible to make delicious gluten-free bread without eggs, and we’ve searched high and low to bring you our favourite recipe for doing just that (hint: save your tinned chickpea water).

Something we often hear about is how difficult it can be meal planning. People regularly get stuck in the rut of eating the same dishes all the time because it’s easier to throw them together, and easier to grab the same old ingredients from the supermarket every time. This is why I think cookbook writer Heather Crosby’s new tome YumUniverse Pantry to Plate is genius – the innovative foodie has created a number of recipes which can be endlessly customised depending on what flavour you fancy and what food you have in your fridge. Cook Vegan sat down with Heather to talk about her ideas and influences around food. She also kindly shared some recipes
with us.

Foodie and blogger Jacqueline Meldrum has put together a really special feature about your veg box – and how to make the most of the delicious produce inside. Each issue she will create a guide (with recipes) giving you inspiration for all the tasty ingredients. No more wasted veg!

As a subscriber you'll receive the following benefits:

A discount off the RRP of your magazine

Your magazine delivered to your door each month

You'll never miss an issue

You’re protected from price rises that may happen later in the year

Money-back guarantee

You'll receive 12 issues during a 1 year PlantBased magazine print subscription.

Shipping Information

Shipping is included in the price for all subscriptions, single issues, bookazines and merchandise products on Pocketmags. The prices you see are the prices you pay, we do not add additional shipping costs during the checkout. We deliver to the United Kingdom, Europe, United States of America and the Rest of the World.

Shipping Times

All prices for magazine and some newspaper subscriptions listed on Pocketmags include free delivery.

The deliveries are handled by each of our publishing partners. The great thing about a subscription is that in most cases you will receive the issue before it goes on sale in the shops!

Your subscription is most likely to start with the next available issue. The delivery date is determined by the date that you placed your order and the print date of the next available issue.

If you are concerned about a delivery, please contact the publisher of your subscription directly. Alternatively, you can contact us and we will provide you with the details for the publisher.

For weekly publications please allow up to two to four weeks for your first delivery.

For monthly publications please allow up to four to six weeks for your first delivery, although some publishers may have longer lead times.

For bi-monthly publications please allow up to six to eight weeks for your first delivery.

For international delivery and Magazine from Abroad please allow up to ten to twelve weeks for your first delivery.

PlantBased | May-17

I am constantly amazed and inspired by how innovative and creative we can be with food – especially when it comes to plant-based food. I am a huge believer in the idea that eating vegan is not only healthier and more ethical, it can be tastier too. But many people are used to the idea of meat and two veg on a plate, so cooking without animal ingredients can be a bit of an enigma at first.

Luckily Cook Vegan is on hand to take the mystery out of plant-based cuisine with a whole host of features, recipes and articles to help you get busy in the kitchen.

Have you ever wanted to create delicious batches of homemade bread? It’s not that difficult, and we show you how with this issue’s Cook Like a Pro feature. We even have a special gluten-free recipe – it is possible to make delicious gluten-free bread without eggs, and we’ve searched high and low to bring you our favourite recipe for doing just that (hint: save your tinned chickpea water).

Something we often hear about is how difficult it can be meal planning. People regularly get stuck in the rut of eating the same dishes all the time because it’s easier to throw them together, and easier to grab the same old ingredients from the supermarket every time. This is why I think cookbook writer Heather Crosby’s new tome YumUniverse Pantry to Plate is genius – the innovative foodie has created a number of recipes which can be endlessly customised depending on what flavour you fancy and what food you have in your fridge. Cook Vegan sat down with Heather to talk about her ideas and influences around food. She also kindly shared some recipes
with us.

Foodie and blogger Jacqueline Meldrum has put together a really special feature about your veg box – and how to make the most of the delicious produce inside. Each issue she will create a guide (with recipes) giving you inspiration for all the tasty ingredients. No more wasted veg!

As a subscriber you'll receive the following benefits:

A discount off the RRP of your magazine

Your magazine delivered to your device each month

Your magazine delivered to your door each month

You'll never miss an issue

You’re protected from price rises that may happen later in the year

You'll receive 12 issues during a 1 year PlantBased magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.

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Our magazine apps run on all iPad and iPhone devices running iOS 7.0 or above, Android should be: Android 4.1 (Jelly Bean) or above , Kindle Fire (Gen 3) or above, Windows 8 tablets, Windows 8.1 Phones, and PC and Macs with a html5 compatible browser.

However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.

Shipping Information

Shipping is included in the price for all subscriptions, single issues, bookazines and merchandise products on Pocketmags. The prices you see are the prices you pay, we do not add additional shipping costs during the checkout. We deliver to the United Kingdom, Europe, United States of America and the Rest of the World.

Shipping Times

All prices for magazine and some newspaper subscriptions listed on Pocketmags include free delivery.

The deliveries are handled by each of our publishing partners. The great thing about a subscription is that in most cases you will receive the issue before it goes on sale in the shops!

Your subscription is most likely to start with the next available issue. The delivery date is determined by the date that you placed your order and the print date of the next available issue.

If you are concerned about a delivery, please contact the publisher of your subscription directly. Alternatively, you can contact us and we will provide you with the details for the publisher.

For weekly publications please allow up to two to four weeks for your first delivery.

For monthly publications please allow up to four to six weeks for your first delivery, although some publishers may have longer lead times.

For bi-monthly publications please allow up to six to eight weeks for your first delivery.

For international delivery and Magazine from Abroad please allow up to ten to twelve weeks for your first delivery.

PlantBased | May-17

I am constantly amazed and inspired by how innovative and creative we can be with food – especially when it comes to plant-based food. I am a huge believer in the idea that eating vegan is not only healthier and more ethical, it can be tastier too. But many people are used to the idea of meat and two veg on a plate, so cooking without animal ingredients can be a bit of an enigma at first.

Luckily Cook Vegan is on hand to take the mystery out of plant-based cuisine with a whole host of features, recipes and articles to help you get busy in the kitchen.

Have you ever wanted to create delicious batches of homemade bread? It’s not that difficult, and we show you how with this issue’s Cook Like a Pro feature. We even have a special gluten-free recipe – it is possible to make delicious gluten-free bread without eggs, and we’ve searched high and low to bring you our favourite recipe for doing just that (hint: save your tinned chickpea water).

Something we often hear about is how difficult it can be meal planning. People regularly get stuck in the rut of eating the same dishes all the time because it’s easier to throw them together, and easier to grab the same old ingredients from the supermarket every time. This is why I think cookbook writer Heather Crosby’s new tome YumUniverse Pantry to Plate is genius – the innovative foodie has created a number of recipes which can be endlessly customised depending on what flavour you fancy and what food you have in your fridge. Cook Vegan sat down with Heather to talk about her ideas and influences around food. She also kindly shared some recipes
with us.

Foodie and blogger Jacqueline Meldrum has put together a really special feature about your veg box – and how to make the most of the delicious produce inside. Each issue she will create a guide (with recipes) giving you inspiration for all the tasty ingredients. No more wasted veg!

As a subscriber you'll receive the following benefits:

A discount off the RRP of your magazine

Your magazine delivered to your door each month

You'll never miss an issue

You’re protected from price rises that may happen later in the year

Money-back guarantee

You'll receive 12 issues during a 1 year PlantBased magazine print subscription.

Shipping Information

Shipping is included in the price for all subscriptions, single issues, bookazines and merchandise products on Pocketmags. The prices you see are the prices you pay, we do not add additional shipping costs during the checkout. We deliver to the United Kingdom, Europe, United States of America and the Rest of the World.

Shipping Times

All prices for magazine and some newspaper subscriptions listed on Pocketmags include free delivery.

The deliveries are handled by each of our publishing partners. The great thing about a subscription is that in most cases you will receive the issue before it goes on sale in the shops!

Your subscription is most likely to start with the next available issue. The delivery date is determined by the date that you placed your order and the print date of the next available issue.

If you are concerned about a delivery, please contact the publisher of your subscription directly. Alternatively, you can contact us and we will provide you with the details for the publisher.

For weekly publications please allow up to two to four weeks for your first delivery.

For monthly publications please allow up to four to six weeks for your first delivery, although some publishers may have longer lead times.

For bi-monthly publications please allow up to six to eight weeks for your first delivery.

For international delivery and Magazine from Abroad please allow up to ten to twelve weeks for your first delivery.