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Digital Subscriptions > PlantBased > June 2019 > Best of the Rest

Best of the Rest

Homemade gift

Mint Creams

Makes: 16

These mint creams have a firm texture due to the coconut oil but once bitten into melt in the mouth.

• 100g (1 scant cup) icing sugar + extra for dusting

• 2 tbsp coconut oil, melted

• ½ tsp water

• ¼ tsp mint extract

1 Sit the icing sugar into a bowl, then add the coconut oil, water and mint extract and mix well until there are no lumps and a soft dough forms.

2 Dust the work surface with icing sugar and place the mint dough onto the surface. Use a rolling pin, roll out the dough to be 5mm thick. Use a 20mm round cutter to cut 16 circles out of the dough then place them in the fridge to set.

Spring Green Wraps

Serves: 4

These spring green wraps are a take on collard green wraps. They make a nutritious snack or a lunchtime dish which is superhealthy and light.

For the wraps:

• 2 whole spring green leaves

• 180g (1 cup) cooked quinoa

• 1 pepper, thinly sliced

• 1 carrot, thinly sliced

• ¼ red cabbage, sliced thin

• ½ avocado, sliced

• Handful pumpkin seeds, to garnish

• Coriander leaves, to garnish

For the satay sauce:

• 4 tbsp peanut butter

• 1 tbsp maple syrup

• 1-2 tbsp soy sauce

• A splash water, if needed

1 Wash and dry the spring green leaves then use a sharp knife to shave down or cut out the thick stems to make them easier to fold later, then set aside.

2 Make your satay sauce by mixing all the satay ingredients together in a small bowl, then set aside until ready to serve.

3 Place each spring green leaf on a flat surface and fill each leaf. Start with the quinoa, then top with the vegetables and garnish with the pumpkin seeds and coriander leaves.

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About PlantBased

I’m super excited to introduce you to my first issue of PlantBased magazine! To kick things off, I wanted to combine two of my favourite things: veganism and fitness. Exercise is somewhat like Marmite – you either love it, or hate it – but we’ve rounded up a variety of tips, tricks and activities that will get you excited about lacing up your trainers and venturing into the great outdoors. As a vegan, how many times have you been asked about your protein intake? It’s a common misconception that plant-based diets lack this vital nutrient, but we’ve debunked this myth, by filling this issue with a host of protein-packed recipes, perfect for post or pre-workout meals. Head to page 35 to find the Tofu Skewers with Mexican Rice and Roasted Sweet Potato – they’re my favourite! Here at PB HQ, we love a challenge. So, send us your favourite recipe that you can’t seem to veganise correctly and we’ll give it a plant-based twist. This month, we made a Mushroom Reuben (find it on page 15) which is a classic American sandwich, traditionally made with corned beef. We may be biased, but we think our recipe is 100 times better than the original. We also caught up with YouTube star Rachel Ama, who gave us an insight to why she became vegan and how it’s changed her life. She’s also shared three delicious recipes from her new cookbook Vegan Eats. To see what Rachel had to say, turn to page 50. Enjoy the issue.