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Digital Subscriptions >  Family & Home > Food & Cooking > PlantBased Magazine > Jan/Feb 2017

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PlantBased Magazine

(1 Customer Reviews)   |     Write Review 10 issues per year The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes. Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

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Issue Cover

PlantBased  |  Jan/Feb 2017  


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.
The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes.

Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

With recipes that cater for budget meals through to the fine-dining experience, every issue informs, instructs, and demystifies each level of the vegan cookery spectrum.

It is the essential toolkit for any food enthusiast.

In partnership with vegan influencers, chefs, and organisations, PlantBased provides its readers with exclusive recipes as well as the most up to date nutritional information.

PLEASE NOTE! PlantBased is free to download and install and a free sample issue is available to download free. In app subscription purchases are available.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 10 issues during a 1 year PlantBased magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Your purchase here at Pocketmags.com can be read on any of the following platforms.

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Our magazine apps run on all iPad and iPhone devices running iOS 7.0 or above, Android should be: Android 4.1 (Jelly Bean) or above , Kindle Fire (Gen 3) or above, Windows 8 tablets, Windows 8.1 Phones, and PC and Macs with a html5 compatible browser.

However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
5
1 Customer Reviews
   Great magazine for recipes Reviewed sabato 3 giugno 2017
This is published by the same people as the Vegan Life magazine and has more of a focus on recipes and cookery. It's good if you want lots of recipes, although personally I prefer Vegan Life which has more of a focus on lifestyle.
Issue Cover

PlantBased   |   Jan/Feb 2017   


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.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 10 issues during a 1 year PlantBased magazine print subscription.
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