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41 MIN READ TIME

Veg on Wheels

There’s so much choice in a summer vegetable box and it’s a colourful sight. At this time of year, I like to be out in the fresh air as much as possible, so mealtimes become a simple affair. In my kitchen, I’ll be roasting big batches of summer vegetables, chopping salad vegetables and making fresh pesto and hummus. I’ll pop all of it in the fridge ready for quick but tasty lunches and evening meals though the week. I’ll be adding them to sandwiches, wraps, salads and pasta.

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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.

Other Articles in this Issue


Cook Vegan
I think summertime brings out the best in people. Long
REGULARS
A round up of the latest vegan food, product news, and gadgets
OUR PICK OF THE BEST ON THE VEGAN SCENE
We give our verdict on the latest plant-based guides
Make your own vegan beer
Our guide to the wonderful world of popular plant-based ingredients
Jacqueline Meldrum inspires you to make the most of your weekly veg box
Craving a food adventure beyond the kitchen? To save you having to ransack search engines for the best vegan restaurants, cafes, street food or quick bites around the UK, our Editor has tried and tasted various vegan eateries to bring you this month’s hot spots.
Make the most of your leftover ingredients with these recipe ideas
COMPETITIONS
Chimney Fire Coffee is giving four lucky people the chance to win the complete coffee experience!
Founded in 2003 by twin brothers Antony and Richard
FEATURES
Emma Knight tells how her and her friends’ shared love for plant-based juice led them on a vegan cookbook mission
Rachel Cullis reveals why we should stop hating on the ‘taters’ and embrace the seasonal spud
Dr Justine Butler, Senior Researcher & Writer,
Subscribe today for just £33.50 and receive a FREE Prana Protein bundle worth £35*
The meal time designed to let you cook, consume and chill
Hack hydration this summer with a vegan happy hour
The satisfaction of hacking hydration with an ice-cold
When there’s a shortage of sunshine — eat your heart out
American pro surfer and Gold medalist at the International Surfing Association Open Women’s Surfing Championship, Tia Blanco, reveals how her plant-based lifestyle has transformed the way she rides the waves…
In a Georgian building overlooking the beautiful Bath
Founder and owner of Demuths, Rachel Demuth has been
Salads don’t have to be boring — top them with a delicious and nutritious combo to cure cravings and replenish energy levels
Everything you need to know to host the perfect summer garden party
Preheat oven to 200° (400°F). Using a little bit of
Our pick of the best…
Meet the vegan food blogger cooking in a camper whilst circling the globe
Learn the real art behind putting ‘Buddha’ in your bowl
Most of us don’t know much about seaweed, apart from