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CHOCOLATE TAHINI GRANOLA

A good, healthy granola is a must-have because it is so super versatile: Good for just grabbing a handful and snacking on, eating as a cereal with a plant-based milk, adding to fruit salads, making parfaits or using in desserts are just some of the immediate uses that come to mind. This version has a fun twist or two, using tahini and coconut oil.

Makes: 400 g (4 cups) granola

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About PlantBased

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.

Other Articles in this Issue


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First things first — I hope you’re having an incredible
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OUR PICK OF THE BEST ON THE VEGAN SCENE
We give our verdict on the latest plant-based guides
All pastry recipes are perfectly adaptable for both
English businesswoman, activist and skiing world record holder, Heather Mills, talks to Cook Vegan about how she fuels her busy lifestyle…
It’s easy to make delicious plant-based dishes with the foods you can find in any typical store cupboard. Some meals call for slightly less familiar foodstuffs. We have created a round-up of some of the most common uncommon vegan ingredients.
Jacqueline Meldrum inspires you to make the most of your weekly veg box
This easy make-ahead pie is packed with vegetables
A gorgeous vegan curry packed full of vegetables and
1 Preheat oven to 180˚C (350°F/Gas Mark 4). Mix walnuts
Craving a food adventure beyond the kitchen? To save you having to ransack search engines for the best vegan restaurants, cafes, street food or quick bites around the UK, our Editor has tried and tasted various vegan eateries to bring you this month’s hot spots.
Served in an elegant champagne glass, this sophisticated sparkling fruit mocktail makes the perfect welcome drink. The fruit very subtly infuses the drink, so use the very best you can find.
Make the most of your leftover ingredients with these recipe ideas
FEATURES
Blogger, Laura-Jane Koers reveals how adapting to healthful plant-based nutrition is fundamental to feeling at home in your own skin
Ditch the carbs and coffee. Up your nutrient intake
Alessandra Felice shares the weird and wonderful ways you can use the orange pot
Being vegan before and during pregnancy helps you have a vivacious and robust baby! By Juliet Gellatley, founder & director of Viva!, nutritional therapist and mum of twin sons.
1 Remove the thick outer layers from each corn husk;
The crunchy corn chips dipped in a wholesome tomato
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Four delicious ways to master vegan cheese in the kitchen
Everything you need to know about nutritional yeast…
When the foodie world went naturally nuts…
The chickpea trick we’ve all been missing
Made in Hackney might appear as your typical vegan
Escape adulthood and cater for your friends and family with some delicious summer campfire treats.
These sweet and smoky beans come together effortlessly
• Recipe and image from Vegetarian Heartland: Recipes
1 Heat your grill to medium-high and cook the tomatoes
This recipe looks beautiful with its golden pineapple
Although this isn’t the best fare if you are travelling
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1 Preheat oven. Coat the bottom of a an oven safe pan
Your ultimate healthy and wholesome grain breakfast guide
Add 40g (1/3 cup) of rolled oats into a saucepan. Now
Our pick of the best…
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• 35g (⅓ cup) blueberries or raspberries, frozen or
Overnight oats are awesome, filling breakfast options
1 In a bowl whisk the chickpea flour, almond milk,
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This vegan version of the classic Italian dish wraps
With just roasted cauliflower, homemade cashew milk
There’s nothing quite like a good old roast dinner
The personal trainer transforming lives with plant-based nutrition
ROASTED RED PEPPER AND CARROT SOUP, WITH NATURES AIDR
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