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47 MIN READ TIME

Easter Extravaganza

QUINOA STUFFED BUTTERNUT SQUASH ROAST

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PlantBased
April 2018
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Other Articles in this Issue


PlantBased
The word Easter may just be synonymous with chocolate
Regulars
Reporting the stats that matter to you
Rounding up the latest plant based food, health and product news
OUR PICK OF THE BEST ON THE PLANT BASED SCENE
The inspiring cookery books that we think you should be adding to your collection
We’ve picked out five of the healthiest and most delicious seeds
Our resident chef Katy is on hand to answer any of your plant based food-related questions. Got a question you want answering? Write to chef@plantbasedmag.com for the chance to get your question on these pages.
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 plant based eateries to bring you this month’s hot spots.
Dr. Michael Greger discusses the great salt debate, and why vested interests may play a larger part in the science of salt consumption than we think
Whipping up a vegan revolution!
It’s the Easter edition, so how could I not speak about
WIN a mood boosting hamper from Indigo Herbs worth £50
Subscribe to PlantBased this month for just £39.99 and receive FREE bundle of Saclá goodies worth £10.25
Katt Andryskova travels around Greece to discover what it’s like as a vegan
If you're yet to fall in love with avocado you're missing out
Hitting the sour spot
Pulses — beans and lentils — are a staple in diets
Make the most of your leftover ingredients with these recipe ideas
Recipes
Guiding you through each step of the process
1 In a large bowl, whisk the aquafaba (chickpea brine)
• 4 inch piece cucumber, roughly chopped into large
This old-school legume is more popular than ever, here’s the lowdown on the humble chickpea
• 1 lemon, zest only (reserve juice for the almond
• 12 fine asparagus spears, trimmed and each cut into
Breaking down the recipe minute by minute
1 Preheat a dry griddle pan over a high heat until
1 Melt the maple syrup and dairy-free butter in an
• 300ml (1 ¼ cup) Guinness or other stout or brown
1 Place all the smoothie ingredients into a high powered
1 Peel all beetroot and then cut into wedges. Place
The recipes you need when you want to indulge
• 115g (½ cup) cold, non-dairy butter, cut into small
• 700g (2 ⅛ cups) smooth potatoes (such as Desiree)
The best of the rest
Lulu Greenhalgh-Jones comes up with a centrepiece that the whole family can get on board with
Features
The chocolate gifts to make your loved ones smile this Easter
A beginner’s guide to neurogastronomy
The BOSH! boys speak about their move from social media sensations to cookbook creating masterminds
Leading Harley Street nutritionist Rhiannon Lambert discusses the vital ways to develop a healthy relationship with food
This entrepreneur has her sights for plant based domination set very high