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Digital Subscriptions >  Family & Home > Food & Cooking > PlantBased Magazine > July/August 2017

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PlantBased Magazine

(1 Customer Reviews)   |     Write Review 10 issues per year 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.

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Issue Cover

PlantBased  |  July/August 2017  


To encourage you to make the most of the outdoors we decided to explore Alfresco Dining. From big vegan Mediterranean hot pots, Mexican sharing platters, canapes, BBQ food, dips and desserts- you’ll have plenty of food inspiration to plan a great garden party. We’ve even thought about the best delicious drinks to quench thirst too. This month’s Essential Guide to Classic Cocktails will have you shaking, rolling and blending all kinds of fruit-infused alcoholic (or non-alcoholic) creations for your guests. But, if you’re not a fan of cocktails, rest assured as this issue’s Cook Like A Pro will teach you how to brew your own vegan beer.

In between all the BBQ and cocktails you are going to consume — we’ve added in some clean-eating foods for those still on the Bikini body bandwagon. We’ve delved into the on-going health food trend of Buddha bowls, while this month’s Special Report explores probiotics. And there’s more — our Nutritionist Notebook looks at seaweed. Will you dare to try it?

Speaking of new things- we have brought you some fresh features. Our first Cookery School feature discovers Demuths, whilst our first Foodtale tells the story of an incredible vegan cook/blogger travelling Europe. We also thought it was important to fuel our foodie inspiration beyond the kitchen — our first Food for Thought feature looks at how pro surfer Tia Blanco fuels her sport with plant-based food.

On top of all of that, we have our round up of the latest vegan products, news, cook book reviews, a handy little guide to leftovers and Jacqueline’s round up of the summer veggie box.

One last thing, this is the season where social gatherings and opportunities to try new things are all around us. Go at it full steam. Experiment in the kitchen. Taste new foods. Dine in the unordinary mise en scenes. But, most of importantly, make memories. Here’s to the good times and the good food.
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 10 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.

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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
1 Customer Reviews
   Great magazine for recipes Reviewed June 3, 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 July/August 2017.

Welcome I think summertime brings out the best in people. Long gone are the days of shying from the bitter winter breeze, and the nights spent hibernating whilst you catch up with your friends via mes...
News A round up of the latest vegan food, product news, and gadgets Cheers! Draught Guinness is now suitable for vegans If you’re craving a pint of Guinness whilst soaking up the sun in a beer garde...
Hot PRODUCTS OUR PICK OF THE BEST ON THE VEGAN SCENE 1 With a mission to transform convenience culture into a world where we opt for reusable cups over paper- Keep Cups designs have chicly styled the concept i...
BOOK REVIEWS We give our verdict on the latest plant-based guides VEGAN BBQ NADINE HORN, JORGE MAYER Grub Street Best-selling authors and food bloggers, Nadine Horn and Jorge May...
COOK like a PRO Make your own vegan beer PART 11: Brew your own vegan beer at home If you’re worried about purchasing beer that may not be 100 per cent vegan-friendly, why not try brewing your own? This will g...
VEGAN GLOSSARY Our guide to the wonderful world of popular plant-based ingredients It’s easy to make delicious plantbased dishes with the foods you can find in any typical store cupboard. Some meals call for slightl...
Issue Cover

PlantBased   |   July/August 2017   


To encourage you to make the most of the outdoors we decided to explore Alfresco Dining. From big vegan Mediterranean hot pots, Mexican sharing platters, canapes, BBQ food, dips and desserts- you’ll have plenty of food inspiration to plan a great garden party. We’ve even thought about the best delicious drinks to quench thirst too. This month’s Essential Guide to Classic Cocktails will have you shaking, rolling and blending all kinds of fruit-infused alcoholic (or non-alcoholic) creations for your guests. But, if you’re not a fan of cocktails, rest assured as this issue’s Cook Like A Pro will teach you how to brew your own vegan beer.

In between all the BBQ and cocktails you are going to consume — we’ve added in some clean-eating foods for those still on the Bikini body bandwagon. We’ve delved into the on-going health food trend of Buddha bowls, while this month’s Special Report explores probiotics. And there’s more — our Nutritionist Notebook looks at seaweed. Will you dare to try it?

Speaking of new things- we have brought you some fresh features. Our first Cookery School feature discovers Demuths, whilst our first Foodtale tells the story of an incredible vegan cook/blogger travelling Europe. We also thought it was important to fuel our foodie inspiration beyond the kitchen — our first Food for Thought feature looks at how pro surfer Tia Blanco fuels her sport with plant-based food.

On top of all of that, we have our round up of the latest vegan products, news, cook book reviews, a handy little guide to leftovers and Jacqueline’s round up of the summer veggie box.

One last thing, this is the season where social gatherings and opportunities to try new things are all around us. Go at it full steam. Experiment in the kitchen. Taste new foods. Dine in the unordinary mise en scenes. But, most of importantly, make memories. Here’s to the good times and the good food.
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 10 issues during a 1 year PlantBased magazine print subscription.
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