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Digital Subscriptions >  Family & Home > Food & Cooking > PlantBased Magazine > Sep-17

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PlantBased Magazine

(1 Customer Reviews)   |     Write Review 10 issues per year The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes. Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

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Issue Cover

PlantBased  |  Sep-17  


First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors.

There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside.

In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me.

In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition.

Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia).

Enjoy the issue. And enjoy the last of the warm summer sun.
The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes.

Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

With recipes that cater for budget meals through to the fine-dining experience, every issue informs, instructs, and demystifies each level of the vegan cookery spectrum.

It is the essential toolkit for any food enthusiast.

In partnership with vegan influencers, chefs, and organisations, PlantBased provides its readers with exclusive recipes as well as the most up to date nutritional information.

PLEASE NOTE! PlantBased is free to download and install and a free sample issue is available to download free. In app subscription purchases are available.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 10 issues during a 1 year PlantBased magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
5
1 Customer Reviews
   Great magazine for recipes Reviewed June 3, 2017
This is published by the same people as the Vegan Life magazine and has more of a focus on recipes and cookery. It's good if you want lots of recipes, although personally I prefer Vegan Life which has more of a focus on lifestyle.

Articles in this issue

Below is a selection of articles in PlantBased Sep-17.

Welcome First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors. There’s someth...
News A round up of the latest vegan food, product news, and gadgets The new superfood snack — Jujube Abakus Foods are launching a new, superfood snack which originates from China and dates back over...
Hot PRODUCTS OUR PICK OF THE BEST ON THE VEGAN SCENE 1 Hasslacher’s pulverised organic panela (whole cane sugar) is made in Colombia and gives dishes a warm, smooth taste. You can use it in place of ordinary s...
BOOK REVIEWS We give our verdict on the latest plant-based guides AT HOME FROM POT TO POT PAULINE MENEZES Marshall Cavendish Cuisine Have you ever thought about creating more nat...
COOK like a PRO Part 12: Master making your own pastry All pastry recipes are perfectly adaptable for both sweet and savoury recipes. If you’re using the pastry for something sweet add 4 teaspoons of sugar to...
FOOD FOR THOUGHT WITH HEATHER MILLS English businesswoman, activist and skiing world record holder, Heather Mills, talks to Cook Vegan about how she fuels her busy lifestyle… Tell us a little bit about your journey into veganism… ...
Issue Cover

PlantBased   |   Sep-17   


First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors.

There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside.

In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me.

In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition.

Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia).

Enjoy the issue. And enjoy the last of the warm summer sun.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 10 issues during a 1 year PlantBased magazine print subscription.
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