PlantBased Magazine Jan/Feb 2017 Edizione posteriore

For many, New Year is the time to make new choices or resolutions, and an increasing number of people are choosing to try veganism in January (tens of thousands inspired by charity Veganuary). For some of these people, veganism can look like a very difficult lifestyle, with some sacrifice.

This magazine is a good start. Our essential guide in this issue is about cooking without eggs – something that should be useful for newbie vegans and veterans alike. Whether you’re baking savoury or sweet recipes, using eggs to bind, give moisture, or volume to a recipe, there is a plant-based alternative out there. Fancy scrambled ‘egg’ or an omelette-style dish? Have a look inside – it’s easier than you think.

For our professional cooking feature, we looked at the classical sauces (as decided by Victorian French chef Escoffier). Think you can’t make a vegan velouté or béchamel, a plant-based Hollandaise or espagnole? Think again – it’s all possible, and we show
you how.

In 2017, Chinese New Year falls at the end of January. We’ve put together a special recipe feature to help you celebrate in style, with a number of exclusive dishes created for the readers of Cook Vegan magazine.

On top of all this, we have news, book reviews, pages of delicious recipes, a special feature on veganism and cholesterol, and much more – plenty of inspiration to get you through these colder winter months.