KIDS COOK VEGAN
Perfect pizza bites with a tasty tomato sauce that includes hidden veggies and is naturally sweetened by raisins. The sauce will make more than you need, so why not pop the leftovers in the fridge or freezer to serve with pasta? The dough also freezes well and works for normal pizza, too! Double the quantity and freeze half for a fresh homemade pizza in half the prep time.
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August 2018
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About PlantBased
Welcome to my debut issue of PlantBased magazine! I’m delighted to be joining such an inspiring brand and working with a team of passionate
plant based foodies.
This month we’re celebrating the summer and making the most of those long, sunny summer afternoons with a feast of Mediterranean food. The Mediterranean diet is famed for its nutrient-rich make up and the positive health benefits it can provide; not to mention its undeniably delicious flavour combinations. So if you’re a fan of bright, beautiful and sumptuous summer food, go to the Med feast section for our medley of Mediterranean recipes. And don’t forget the beverages – no true Mediterranean dinner is finished without a bottle of crisp, cool vegan-friendly beer! Take a browse through our top tipples.
Then from land to sea, we’re diving into the depths of the marine ecosystem with Heather Mills, where we discuss how plant based diets can protect our precious oceans and take a sneak peek at her new sustainable solutions for sea food. Also taking a dip into the deep is our newest expert: Maxim Leach, who’ll be exploring the health benefits of summer swimming.
And don’t miss our interview with vegan blogging sensation, Lauren Toyota, and celebrity chef, Chef Ahki, who discusses her southern heritage, the inspiration behind her delicious dishes and how she gained her
celebrity status.
Just grab an apron, turn up the radio and have a go at creating some of our delicious and nutritious plant based meals! Don’t forget to tag us on social media, using @plantbasedmag or send your photos to editor@plantbasedmag.com
Tori Cotton,
PlantBased Editor