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Digital Subscriptions > PlantBased > Nov-17 > Vegan in Texas

Vegan in Texas

Robin Raven explores the Highland Lakes area of Texas

PLANT POWERED PLANET — the ultimate guide to travelling whilst plant based

The natural beauty and diverse wildlife in the Highland Lakes area of Texas is enough to attract any adventurer to Burnet, Texas. It’s about an hour northwest of Austin, but it is a distinct area with a humid subtropical climate and a down-home country charm that I won’t soon forget.

I wasn’t sure what to expect, but as I arrived at the Painted Sky Inn, where I would be staying, my heart soared. To my utter delight, there were deer everywhere! They are protected in the area and linger in open spaces. On the other side of the inn, there was a beautiful panoramic lake view, as the hotel is situated on a quiet peninsula along the eastern shore of Lake Buchanan.

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About PlantBased

As we move onto Issue 2 of PlantBased, we have enjoyed receiving such amazing feedback from the first issue. The positivity surrounding the launch was infectious and we’ve particularly loved hearing from excited people who had never considered plant based eating before picking up the mag, but are now joining the food revolution as a result of reading it. November means winter is officially on its way. In the office at PBHQ that means our tea and coffee habit has been taken up a notch (though, if I’m honest, we’ve barely stopped all summer anyway) and it also means that I have now got an excuse to dig out my much-loved and rapidly growing collection of jumpers to keep me warm as the temperature drops. The chillier weather calls for warming and hearty meals and this issue shouldn’t disappoint. We have our Essential Guide to soul-satisfying soups [page 54] including the delicious and striking beetroot soup you will have noticed on the cover, plus we show that salad can be for winter too, with our Winter Salads recipe section [from page 30]. This month, we were also really thrilled to have Tammy Fry (of the Fry’s meat-free meat fame) in our PlantBased Kitchen cooking up a Thai Green treat. Travelling from Australia, Tammy only had time to stay for the morning, but I could have spoken to her for hours — the achievements she’s accomplished and the passion she shows for turning the whole world plant based really struck a chord and I spent the rest of the day feeling extremely inspired. Have a fantastic November and we will see you next month for a Christmas issue that you won’t want to miss out on.
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