Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 410+ of our top selling titles.
plus Unlimited access to 33000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $16.99 per month, unless cancelled.
Upgrade for $1.39
Then just $16.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
CA
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points
2 MIN READ TIME

Subscribe to Cook Vegan digital edition for 1 year (10 issues) £21.99

Please subscribe me to Cook Vegan Magazine so I can save over 44%: £27.50 instead of £49.90

Europe: £55.20 Rest of the World: £65.50

READ MORE
Purchase options below
Find the complete article and many more in this issue of PlantBased - May-17
If you own the issue, Login to read the full article now.
Single Digital Issue
May-17
$5.49
This issue and other back issues are not included in a new PlantBased subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 3.33 per issue
SAVE
39%
$39.99
6 Month Digital Subscription
Only $ 4.33 per issue
SAVE
21%
$25.99
Monthly Digital Subscription
Only $ 5.49 per issue
$5.49

View Issues

About PlantBased

I am constantly amazed and inspired by how innovative and creative we can be with food – especially when it comes to plant-based food. I am a huge believer in the idea that eating vegan is not only healthier and more ethical, it can be tastier too. But many people are used to the idea of meat and two veg on a plate, so cooking without animal ingredients can be a bit of an enigma at first. Luckily Cook Vegan is on hand to take the mystery out of plant-based cuisine with a whole host of features, recipes and articles to help you get busy in the kitchen. Have you ever wanted to create delicious batches of homemade bread? It’s not that difficult, and we show you how with this issue’s Cook Like a Pro feature. We even have a special gluten-free recipe – it is possible to make delicious gluten-free bread without eggs, and we’ve searched high and low to bring you our favourite recipe for doing just that (hint: save your tinned chickpea water). Something we often hear about is how difficult it can be meal planning. People regularly get stuck in the rut of eating the same dishes all the time because it’s easier to throw them together, and easier to grab the same old ingredients from the supermarket every time. This is why I think cookbook writer Heather Crosby’s new tome YumUniverse Pantry to Plate is genius – the innovative foodie has created a number of recipes which can be endlessly customised depending on what flavour you fancy and what food you have in your fridge. Cook Vegan sat down with Heather to talk about her ideas and influences around food. She also kindly shared some recipes with us. Foodie and blogger Jacqueline Meldrum has put together a really special feature about your veg box – and how to make the most of the delicious produce inside. Each issue she will create a guide (with recipes) giving you inspiration for all the tasty ingredients. No more wasted veg!

Other Articles in this Issue


Cook Vegan
I am constantly amazed and inspired by how innovative
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
There’s something special about creating delicious loaves and rolls at home
Jacqueline Meldrum inspires you to make the most of your weekly veg box.
It’s easy to make delicious plant-based dishes with
Make the most of your leftover ingredients with these recipe ideas
FEATURES
Author Heather Crosby inspires healthy, delicious meals with her new book
High blood pressure is almost entirely preventable and yet devastates millions of lives, including the young. Juliet Gellatley of Viva! reveals how you can defeat it with a vegan diet
It’s easy to make this tempting treat in your own kitchen
We put these tasty treats in the spotlight as they come into season
Preheat the oven to 230°C (450°F). Cut 1 baguette into
Our pick of the best...
We snack on them, sprinkle them on our meals, and blend
Heather Crosby
Try these (not) meatballs nestled in a sub roll, served
This one is for my grandparents, who loved their bourbon
Lighter bites
2 For the vegan chicken slices, heat water in a big
1 Wash the cabbage and thinly slice it (leave out the
1 Mix the flour and salt for the rolls in a large mixing
2 Place beetroot and onion on a large oven tray; drizzle
These bites may seem naughty but they are really nutritious
This is an aromatic tomato recipe that makes a colourful
Hot and spicy are two words that describe this air-fried
This hand roll has all the flavours of a veggie sushi
Subscribe to Cook Vegan digital edition for 1 year
Subscribe today for just £27.50 and receive a FREE box of Troffle Chocolates
1 Finely chop the tomatoes and coriander and place
1 Combine the tahini and lemon juice in your food processor
1 Scoop out the avocado flesh into a mixing bowl and
Lentils are an absolute nutrition powerhouse because
This recipe will make any veganbacon skeptic a true
1 Spread each slice of bread with a generous amount
Shallots and vegan bacon are caramelised with a bit
• 140g (1 cup) chopped seitan bacon or your favourite
You’ll probably be making these for breakfast, but
1 To make the lentil kofta, simmer the lentils in the
1 If desired, skin the tomatoes: to do this, score
Like tofu, tempeh is made from soybeans, but it differs
1 Soak bulgur in 115ml (. cup) of hot water in a large
This loaded aubergine (eggplant) gyro is a succulent
Feel free to substitute brown rice or couscous instead
1 Place all ingredients into the Vitamix container
If you have any stuffing mixture left over, simply
1 Heat the oil in a saucepan over a medium heat. Saute
• 1kg (7 cups) butternut squash, peeled, deseeded and
Chocolate heaven
Peanut butter, banana and chocolate are just meant
You can’t go wrong with a classic chocolate tart, and
This is a unique, chocolatey chia pudding with a cayenne
Silken tofu gives this pudding body, and it adds protein
Family
Serves: 4 as an accompaniment or 2 as a main dish with
• 1 jar Thai Taste satay peanut sauce • Pak choi (to
This creamy curry risotto is made with brown rice and
If you can’t find jackfruit where you live, try substituting
Use a pressure cooker and fastcooking black-eyed peas
2 Finely dice the onion and courgettes, and then finely
1 Heat the oil in a saucepan over medium heat. Add
Although we mostly use baobab in smoothies, breakfasts
Veg on Wheels
A simple, but delicious dish, raised to lofty heights
• 1 x 375g (13 oz) store-bought puff pastry sheet,
A vibrant green sauce for pasta that’s made in minutes.
This simple recipe uses few ingredients and produces
Something sweet
Make your own Nutella (minus all the refined stuff
You’d never know these are as healthy as they are,
• 350g (2⅓ cups) cashew nuts, soaked in water for approx
2 Put the cashew nut butter, coconut palm sugar and
The mixture of the intense and sweet chocolate with
ZESPRIR SUNGOLD KIWIFRUIT, BLUEBERRY AND MANGO SMOOTHIE
ZESPRIR SUNGOLD KIWIFRUIT, GRANOLA AND COCONUT BREAKFAST
If you’ve never had chia pudding, you simply have to
Cashews are so versatile: you can make cheese, cream
This loaf cake certainly deserves its name! It contains
Here is the ultimate dessert to wow your friends and
In the summer, you have more courgette (zucchini) than
This is a decadent sweet treat that’s actually low
1 Chocolate: soak the cashew nuts in water for 30 minutes.
Sweet and rich ice lollies which surprise with their
This raw sticky date brownie is full of crunchy walnuts
Delicious drinks
Tangy lime balances the sweetness of agave nectar,
• Recipe and image supplied by cocofina. Find out more
• 30g (¼ cup) toasted and salted pecan pieces, coarsely
1 Cut one thin slice from the ZespriR SunGold kiwifruit
This spinach, avocado and banana smoothie is unbelievably
This is such a delicious combination of frozen banana
• 250ml (1 cup + 1 tbsp) coconut cream, chilled (thick