Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > PlantBased > July 2019 > Raw Foods

Raw Foods

Raw Pho

Per serving (535g) Calories 106,

Fat 1g, Saturates 0.2g,

Carbohydrate 20g, Sugars 8.3g,

Fibre 4g, Protein 7.2g, Salt 2.3g

Serves: 3

The umami flavours in the simple broth combined with the freshness of the vegetables make this a great, flavoursome dish.

• 720ml (3 cups) warm water

• 30g (1oz) dried shiitake mushrooms

• 1 tbsp fresh ginger, grated

• 1 tsp Chinese 5 spice

• 1 red chilli, chopped

• 1 clove garlic, pureed

• 3 tbsp soy sauce

• 2 courgettes, spiralized

• 200g (7oz) sugar snaps

• 1 red pepper, sliced

• 1 bunch spring onions, finely sliced

1 Add the warm water, mushrooms, grated ginger, Chinese 5 spice, red chilli, garlic and soy sauce to a bowl and mix well. Leave to infuse for 2-3 hours, until the mushrooms are fully hydrated and the broth is flavourful.

2 Remove the mushrooms from the broth and slice them finely. Add the spiralized courgette, sugar snaps, red pepper, spring onions and shiitake mushrooms to a bowl, and pour over the broth.

Crunchy Chinese Slaw

Purchase options below
Find the complete article and many more in this issue of PlantBased - July 2019
If you own the issue, Login to read the full article now.
Single Issue - July 2019
Or 549 points
Annual Digital Subscription
Only $ 3.08 per issue
plus 12 Free Back Issues
Was $36.99
Now $36.99
6 Month Digital Subscription
Only $ 4.00 per issue
Or 2399 points
Monthly Digital Subscription
Only $ 5.49 per issue
Or 549 points

View Issues

About PlantBased

July is undoubtedly the best month of the year; summer is in full swing, the days are longer, and, if you’re lucky, you may be able to enjoy a few drinks in the sunshine after work. It’s also the time of year where our diaries are jam-packed with BBQs – but, as vegans, this can sometimes be met with a side of anxiety if our social groups are predominantly meat eaters. On page 28, you will find everything you need to know if you’re planning to host your own BBQ – or should we say, BVQ – from handy tips, to mouth-watering recipes. But, if grilled food isn’t really your thing, you may want to experiment with raw food recipes. Following a diet that mainly consists of uncooked foods may seem slightly tricky to begin with, but we’ve served up a number of dishes that are impossible to resist – find them on page 46. They’re all easy-to-make and super healthy – perfect for those trying to eat well before their summer holiday. Speaking of which, have you booked yours yet? Whether you plan on staying close to home, or you fancy jetting off to a far away island, make sure you follow our Summer Survival Guide, on page 18. Here, we share all you need to know to ensure you have a care-free, vegan holiday. Before I go, I just want to recommend the Samphire and Spinach Linguine on page 94. It’s a pretty simple dish, but it will go down a treat with dinner party guests – especially if it’s served outside with an ice cold drink. Enjoy the issue!