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Digital Subscriptions > PlantBased > July/August 2017 > Summer Soul Food

Summer Soul Food

When there’s a shortage of sunshine — eat your heart out

Just because the temperature outside is soaring (we’re hopeful), doesn’t mean you have to have a summer fuelled with only crunchy salads, fruity quinoas, and super berry smoothies. Our hours of daylight are longer, but our days at work aren’t any shorter (or easier). And let’s be honest, when it comes to finding happiness in food, reaching for a fresh lettuce isn’t going to be your first port of call.

Let’s talk summer soul food — the kind of dishes that meet your eyes and make you think ‘that looks carbolicious but I don’t even care because the happiness that hearty food is going to release will make every calorie worth it.’ And you haven’t even got to justify it because science is fully behind you.

Wurtman, director of the Program in Women’s Health at the MIT Clinical Research Center, and colleagues, have found that when eating foods rich in carbohydrates, your brain regulates serotonin (aka the happy hormone). Must you need another reason to attack the Nachos on the next page? Feast away.


Serves: 4

• 120g (1½ cups) hazelnuts or almonds, crushed

• 200g (1 cup) tinned tomatoes

• 360g (1½ cups) cooked kidney or pinto beans

• 240g (2 cups) breadcrumbs, plus extra as needed

• 1 tbsp tahini

• 1 tsp ground cumin

• 2 tbsp nutritional yeast

• Salt and freshly ground black peppe

To serve:

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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.