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Digital Subscriptions > PlantBased > July/August 2017 > 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 garden this summer, there is no need to dodge Dublin’s beloved beverage anymore (for as long as it’s served from draught anyway). Following growing demand for more vegan-friendly alcoholic drinks, Guinness has decided to improve the drinks filtration system so vegans can hydrate on the draught bitter bevvy. Originally, the ale was filtered using an isinglass system. This is basically a substance made from fish bladders (gross). Whilst the Guinness Draught is the only form of vegan Guinness at the moment, the Irish company is hoping to make all their products including bottles and cans, animal cruelty-free by later this year too. Our fingers are crossed that this prestigious global brand encourages others to make the vegan move too.

Nairn’s new ‘oaty’ take on crisps

Did someone say guilt-free snacking? Yes please! Nairn’s latest wholegrain oat snacks come in the form of baked crisps, and they are delicious. Packed with flavour and nutrients, the bite sized ‘snackers’ are full of vitamins, minerals, fibre and are a good source of slow-releasing energy to top up your fuel levels throughout the day. On top of that, the snacks are also free from artificial colours, ingredients and preservatives making them a natural vegan product too.

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About PlantBased

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.