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Digital Subscriptions > PlantBased > Nov-17 > TROWEL AND ERROR

TROWEL AND ERROR

Keep your veg addiction sustainable by re-growing your leftovers

There’s nothing better than sourcing your own local produce. Take your ‘shop local’ ethos to the next level by growing your own. Those food scraps don’t need to go to waste or even be used for compost, you can enjoy your veg leftovers again and again simply by replanting them. If nothing else, it proves to be a fun and informative experiment for you and all the family.

POTATOES

It’s common knowledge that potatoes are easy to grow. If they’re not kept in a dark and dry location then they often start sprouting before you even get the change to eat them. Save some of the peelings that have the most eyes sprouting and cut peelings into smaller pieces with a few eyes on each piece. Allow to dry overnight and plant about four inches into soil with eyes facing upwards. Alternatively, if whole potatoes are going to waste, slice in half leave to dry and then plant in soil.

GINGER

Ginger is a must-have kitchen ingredient for adding flavour to stir fries and smoothies. Keep your cupboard stocked up by growing your own from a piece of ginger root. It’s really easy to achieve, by planting in soil with buds facing upwards. You can expect to see shoots after about a week. Pull it up and re-use it.

CABBAGE

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About PlantBased

As we move onto Issue 2 of PlantBased, we have enjoyed receiving such amazing feedback from the first issue. The positivity surrounding the launch was infectious and we’ve particularly loved hearing from excited people who had never considered plant based eating before picking up the mag, but are now joining the food revolution as a result of reading it. November means winter is officially on its way. In the office at PBHQ that means our tea and coffee habit has been taken up a notch (though, if I’m honest, we’ve barely stopped all summer anyway) and it also means that I have now got an excuse to dig out my much-loved and rapidly growing collection of jumpers to keep me warm as the temperature drops. The chillier weather calls for warming and hearty meals and this issue shouldn’t disappoint. We have our Essential Guide to soul-satisfying soups [page 54] including the delicious and striking beetroot soup you will have noticed on the cover, plus we show that salad can be for winter too, with our Winter Salads recipe section [from page 30]. This month, we were also really thrilled to have Tammy Fry (of the Fry’s meat-free meat fame) in our PlantBased Kitchen cooking up a Thai Green treat. Travelling from Australia, Tammy only had time to stay for the morning, but I could have spoken to her for hours — the achievements she’s accomplished and the passion she shows for turning the whole world plant based really struck a chord and I spent the rest of the day feeling extremely inspired. Have a fantastic November and we will see you next month for a Christmas issue that you won’t want to miss out on.
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