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/August 2017 > Blog Cabin: Victoria Holder’s life in veganlust

Blog Cabin: Victoria Holder’s life in veganlust

Meet the vegan food blogger cooking in a camper whilst circling the globe

Imagine quitting your day job, leaving your London flat and relocating to what once was a 16-seater minibus to travel the globe. Some might regard that decision as madness, others might dream of flipping their desks and ‘getting out of here’ on a daily basis.

However, one woman who is more than familiar with the life-changing decision is food blogger Victoria Holder (aka Victoria’s Creative Kitchen).

“My husband and I set up our blog in our London flat. We had big ideas and aspirations but not the funds to back them up. I worked online and was tired of the same view outside my window and dreamed of travelling the world. Then, out of the blue we were given the opportunity to buy a minibus. We jumped at the chance and decided to convert it into our dream home on wheels and named her Manjula,” explains Victoria.

Manjula isn’t just a dreamy blue camper; it’s the van we like to call ‘the blog cabin on wheels.’ Manjula is the unexpected opportunity that enabled Victoria’s Creative Kitchen to hit the road, travel through Europe, and now North Africa, cooking an array of nutritious and delicious vegan dishes in different cuisines and mise en scenes, in the hope to inspire others through beautiful photography and quirky videos on their blog.

Purchase options below
Find the complete article and many more in this issue of PlantBased - July/August 2017
If you own the issue, Login to read the full article now.
Single Issue - July/August 2017
Or 549 points
Annual Digital Subscription
Only $ 3.08 per issue
Or 3699 points
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

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.