TAKE THAT AS A CONDIMENT

HELLO

Phillipa Smith editors letter

EVERYBODY’S TALKING ABOUT LUCIE

Lucie Shorthouse is just starting out in her career, but she’s already causing a stir in the West End, having won Best Supporting Actress in a Musical at the WhatsOnStage Awards

WHAT IS THE BEST WAY TO ADVOCATE VEGANISM?

With increasing numbers of people choosing to eliminate

B-VITAMINS DURING PREGNANCY

Rory O’Connor explains the importance of ensuring mothers-to-be get enough B-vitamins

THE TOP 5 VEGAN CURRY HOUSES

Fancy a Friday night curry? Try one of these incredible houses for a vegan meal you won’t forget

ZOO:AN EXCELLENT PLACE TO STUDY THE HABITS OF HUMAN BEINGS

Zoos are animal prisons, except the inmates are all innocent and none of them have been offered a fair trial

VEGAN NEWS

Bite–sized updates on all things vegan from the worlds of entertainment, politics, sports, animal advocacy and more. Got news to share with us? Get in touch! vegannews@primeimpact.co.uk

VEGAN PLANET

Wildflowers used instead of pesticides in Switzerland

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GUPPY IN FOCUS

This month we take a look at the guppy

THE ACCIDENTAL VEGAN

A selection of products that are vegan by chance rather than design

TRENDING VEGAN

Sean O’Callaghan on the future of vegan food, its origin and the non-vegan equivalents it will replace

HATS OFF TO YOU!

Vegan Insider Maria Slough meets award winning Milliner Rachel Warrillow

TO ZOO, OR NOT TO ZOO?

Charlotte Meyer Zu Natrup on the issues of taking children to the zoo

IT’S ALL ABOUT RED,BABY

Oliver Coningham shows us the way this summer with his list of exciting red wines

ISLA BONITA (BEAUTIFUL ISLAND)

Kim Willis enjoys breathtaking views on an extraordinary volcanic rock in the Canary Islands

EASY CHICKPEASY

Jake Yapp shares his unique sense of houmous

LET'S GET SAUCY

As summertime approaches, it is the perfect time to sort out your sauce game

PLAIN MAYO

1 Place all the ingredients in a large, wide-mouthed

TARTARE SAUCE

• 1 tbsp cornichons or dill pickles, drained and finely

BURGER SAUCE

• 1 tbsp cornichons or dill pickles, drained and very

ROASTED GARLIC MAYO

1 Cut the very top off the bulb of garlic to expose

CORONATION MAYO

1 Add all the ingredients, except the mango chutney

PROPER BROWN SAUCE

1 Heat the oil in a very large saucepan and add the

FRESH TOMATO KETCHUP

• 1kg ripe tomatoes, we used a mixture of plum and

FRUITY BBQ SAUCE

1 Place the onion, garlic, chilli and all the spices

THAI SWEET CHILLI SAUCE

1 Place the peppers, chillies and garlic in a food

THAI RED PORRIDGE WITH VEGAN EGG

1 Heat 1 tbsp oil in the bottom of a large saucepan.

LEMONGRASS NOODLE SOUP

• 200g (2 cups) edamame and mung bean fettuccine, cooked

PERFECT PECAN PIE

2 In a food processor, add 100g (1 cup) of the whole

SPARKLING BASIL LIMONADE

• 2 tbsp freshly squeezed lime juice (about 1 medium

CHIPOTLE JACKFRUIT TACOS

A great taco offers a variety of textures and flavours

JACKFRUIT BULGOGI SALAD

This salad is packed with flavour! Using fried jackfruit

WATERMELON AND CHIOGGA BEETS WITH MISO WOW SAUCE

This vibrant sharing salad combines sweet water melon

CHICKPEA MEATLOAF

3 Begin by draining the chickpeas, reserving the juice

TUA FUK YAO PAD TUA DUM

YARD-LONG BEANS WITH BLACK BEAN SAUCE

KHAO GLONG PAD KRA PROW

STIR-FRIED BROWN RICE WITH HOLY BASIL SAUCE

MED MAMUANG PAD FUKTONG

STIR-FRIED PUMPKIN WITH CASHEW NUTS

SLOW-BAKED VANILLA RICE PUDDING

This is a crowd pleaser pud, as it’s a really nostalgic.

VEGETABLE KEBABS WITH MISO & GINGER GLAZE

The fresh figs add a delicious sweetness but they are

KERALAN SQUASH AND CAULIFLOWER CURRY

1 Melt the coconut oil in a large pan and add the onions

SPICED PARSNIP PARATHAS

1 Place the parsnip and salt in a saucepan and cover

SWEETCORN CHOWDER

• 400g (2 cups) potatoes, peeled and cut into small

VEGAN CARBONARA WITH TOFU BACON

• Spaghetti or linguini pasta (enough to serve four

VEGAN CHOCOLATE CHIP COOKIES

2 Beat the butter and sugar together until light and

REFRIGERATOR CAKE

1 Roughly crush the biscuits with a rolling pin and

APRICOT AND ALMOND POP TARTS

1 Preheat oven to 180°C (Gas Mark 4, 350°F) and line

CREAMY FISHLESS PIE

• 225g (3 cups) oyster mushrooms, halved or quartered

PEA AND SUN DRIED TOMATO PESTO PASTA

1 Fill a large saucepan ¾ full with water, salt generously

CHICKPEA CRACKERS WITH A PEA HOUMOUS DI

• 80ml (⅓ cup) + 1-2 tbsp warm water, plus more if

ARE WE WITNESSING THE 6TH GREAT EXTINCTION?

Simon Leadbeater argues that omnivorous diets and animal agriculture mark the beginning of this era of extinction

CLIMATE CHANGE

Phillip Lymbery, author of Dead Zone

The impact of industrial agriculture

If hunting and alien species were the principal drivers

IN THE PALM OF YOUR HANDS

Palm oil is destroying rainforests around the world, so what is it and why is it used?

IT'S OIL THE RAGE

Fay Richard from the Roundtable on Sustainable Palm Oil talks about how palm oil can be produced sustainably

CALM THE PALM

One of the UK’s major supermarkets has taken a stand against palm oil and we find out why

PALM-FREE PLEASE

We’ve picked out some of the best products on the high-street that are palm oil-free

VEGAN SPOTLIGHT

Our favourites this month!

VEGAN ART SPECIAL

We’ve rounded up our favourite artists that we’ve featured over the past four years for our art special

SKETCH UP

Laura Klinke tells Vegan Life about her personal journey through veganism and art progression