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Serves: 4

2 (14oz) containers firm tofu, drained, rinsed, and sliced lengthwise into 4 slabs

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Find the complete article and many more in this issue of PlantBased - Apr-17
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About PlantBased

Throughout history, food has been considered more than just nutrition. It brings people together, and can represent your culture, values, and ethics. As we have become more globalised, so too has our access to different cuisines. With this in mind, we like to try and visit food from all over the world, and this issue is no different. There are few things more satisfying than preparing delicious platefuls of vegan delicacies to share with friends and family. That’s why we’ve put together a special feature on how to prepare perfect sushi and onigiri. While you may immediately think of raw fish when you think of this type of cuisine, rest assured – anything that can be cooked, can be cooked vegan. When you cut animal proteins from your diet, an excellent go-to is pulses. From lentils to chickpeas and beyond, these perfect little packages are not only nutritious, but tasty too. We give you the full lowdown – as well as some recipe inspiration too. Angela Liddon burst into the blogosphere several years ago, winning immediate praise for her charming style, and brilliant plant-based recipes. Now she’s releasing her second book, she sat down with Cook Vegan, to share her thoughts on food, health, and more. Our essential guide this issue is all about textured vegetable protein. Also known as TVP, this retro classic has earned its place on veggie tables nationwide, so we decided to tell you all about it - as well as throwing in a few recipes so you can give cooking it a go. Cooks who want to try their hand at prepping some French cuisine are in luck too. Chef and Instagrammer Gaz Oakley has put together some delicious exclusive recipes just for Cook Vegan readers. While these dishes look great and will certainly make a fantastic impression on your taste buds, they are easy to put together, and use ingredients you can easily buy anywhere.

Single Digital Issue Apr-17
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Other Articles in this Issue

Cook Vegan
Throughout history, food has been considered more than
A round up of the latest vegan food, product news, and gadgets
We give our verdict on the latest plant-based guides
With a few tips and tricks you can rustle up this Japanese treat
Our guide to the wonderful world of popular plant-based ingredients
Make the most of your leftover ingredients with these recipe ideas
*Use a glutinous, short to medium grain black rice
Pure rice (white, black or brown), sea salt, wrapped
• 1/2-1 tsp miso paste, optionally mixed with toasted
• 1 tsp aonori (nori flakes), 1 tsp toasted sesame
Oh She Glows blogger Angela Liddon talks about food, health, and her second cookbook
This retro classic has stood the test of time
Everything you need to know about beans, peas, and more
Grind 1 teaspoon garlic powder, 1 teaspoon fennel seeds
Veronika Powell MSc, Viva! Health examines different fats
Oh She Glows
The nutritional yeast gives this soup a bit of a ‘cheese-like’
This chickpea salad is lightly spiced with curry flavours
I love crispy cookies, but sometimes I want a soft
Feast your senses on this rustic menu, rustled up by chef and Instagrammer Gaz Oakley – exclusively for Cook Vegan reader
French fancies
1 Start with the croutons. Preheat oven to 150°C (Gas
1 Pre heat a non-stick frying pan/ wok, add the oil
1 Heat the oil in a pan over a medium heat. Add the
1 In a large saucepan, heat the olive oil. Once hot
2 Heat the oil in a non-stick large frying pan, over
1 In a blender, combine all the above ingredients,
Some people who give up eating meat continue to eat
Lighter bites
• 4 fresh turmeric roots (you can get these at Indian
Zesty orange, chilli sauce, and ginger are just a few
1 Place all ingredients into the Vitamix container
This quick and easy salad packs a real crunch.
• 2 tbsp unbleached all-purpose flour (use rice flour
• One 35 x 22.5cm (14in x 9in) sheet ready rolled puff
A simple and tasty starter, this citrus Italian condiment
• 1 large head of broccoli (about 500g), cut into medium
• 2 oranges, peeled, quartered and sliced to remove
1 Begin by making the mint oil, as it will need time
1 Soak the soya mince in enough water to cover, and
• 235ml (1 cup) coconut milk plus 235ml (1 cup) of
1 Soak the soya chunks in enough water to cover and
1 To make the sushi rice bun, cook the sushi rice by
• 4–5 tbsp seeds of choice (e.g. pumpkin, sunflower
• 2 tsp hot sauce or sweet chilli sauce (plus more
1 Blend all ingredients in a high-speed blender until
• 150g (1½ cups) All-Purpose gluten free flour mix
Use this recipe for the Matzo Ball Soup
Use this recipe for the Matzo Ball Soup
Both kids and adults love finger foods, and this recipe
This recipe has all the crunchiness of traditional
• 2 large red or white onions, cut into ¼ inch thick
1 Cook quinoa as directed on packet then set aside
If your family is new to Indian cooking, this is a
• 1 x 400 g tin (2 cups) chickpeas (garbanzo beans)
Beans and rice makes this a more substantial casserole.
1 In a large pot or casserole dish, heat the oil over
You can use an equal amount of Puy lentils in place
Sprouts and mung beans elevate avocado toast to the
For an aromatic garnish, sprinkle the pastry with crushed
• Pinch of red chilli powder (add more if you prefer
• 1 x 400g (2 cups) can drained brown chickpeas (kala
To accompany the Masala Chana Chat Recipe
To accompany the Masala Chana Chat Recipe
Delicious drinks
This exotic, green smoothie with mango, avocado, banana
A very nifty and well thought out mix of grapes, red
This is almost like a real beach cocktail—only better. It’s packed with valuable minerals, antioxidants, and chlorophyll. The tropical flavour creates a happy mood, and it tastes like a glorious day full of sun, beach, and ocean.
1 Place everything into the blender and blend until
1 Add all ingredients to a blender and blend on high
3 Add the kiwis, bananas and chia seeds and Blend again
1 In a cocktail shaker, mix the water, lemon juice
Something sweet
• 15 small dates, soaked overnight in cold water or
• 1 homemade matcha chocolate brownie (see opposite
• 60ml (¼ cup) maple syrup (you can use any other liquid
• 100g (1 cup) All-Purpose Gluten-Free Flour Mix (see
Use this recipe for the Glazed Lemon Wonuts
• 225g (1 cup) pitted dates, soaked in warm water for
• 1 10oz bag (1⅔ cup) unsweetened vegan dark chocolate
1 Preheat oven to 180°C (Gas Mark 4/350˚ F).Line a
1 Preheat the oven to 180°C (Gas Mark 4/350˚F). Line
• 300g (3 cups) unbleached all purpose flour, plus