BROAD BEAN, PEA & COCONUT ‘BACON’ ARANCINI
BROAD BEAN, PEA & COCONUT ‘BACON’ ARANCINI
NF
Serves:4
For the risotto:
• 1 large white onion, peeled and finely chopped
• 4 cloves garlic, peeled and finely chopped
• 55g (¼ cup) non-dairy butter
READ MORE
Purchase options below
Find the complete article and many more in this issue of
PlantBased
-
April 2018
If you own the issue,
Login to read the full article now.
Single Digital Issue
April 2018
|
|
|
€4,49
|
|
|
This issue and other back issues are not included in a new PlantBased subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only €
2,50 per issue
|
SAVE
44%
|
|
€29,99
|
|
|
6 Month Digital Subscription
Only €
3,16 per issue
|
SAVE
30%
|
|
€18,99
|
|
|
Monthly Digital Subscription
Only €
4,49 per issue
|
|
|
€4,49
|
|
|
About PlantBased
The word Easter may just be synonymous with chocolate for many people, but as somebody who only treats himself to chocolate very occasionally, the idea of copious chocolate reserves isn’t as appealing as it might be to some. Easter does mean the opportunity to have a couple of days out of the office, spending extra time with friends and family, though.
You’re bound to want to cook up a feast at some point over the long weekend, so we’ve produced a slightly alternative Easter extravaganza that hints at the prospect of hot summer evenings (they are getting extremely close now!) and incorporates two ingredients that you may have stashed in your pantry, but need a push to use — butternut squash and quinoa (P.28). But don’t worry, traditional Easter folks, we haven’t forgotten about you either. Try out our twist on hot cross buns or D.I.Y Easter eggs inspiration if you’re looking to be inspired.
It feels like there are lots of highly anticipated vegan recipe books hitting shelves this year. As a result, we want to keep you updated on the books you should be checking out with our ‘Books for Cooks’ page.
One book that is set for colossal success is the BOSH! cookbook. Produced by the social media sensations of the same name, the boys work from their London-based kitchen and we were excited to catch up for a chat about the huge success they’ve seen and what we can all expect from their debut cookbook.
Finally, if you’re in a hurry, then we may have a useful addition for you. Find our new stats page on page 6 if you just want a quick scan over some of the numbers that we found interesting this month — numbers can be fun too, right? I think it’s always useful to arm yourself with some statistics to whip out when speaking to others about why you’re eating a plant based diet.
Happy Easter and enjoy the chocolate-indulging.
Blake Roberts
Editor