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7 MIN READ TIME

Plant Powered Planted Carrot dogs

CARROT DOGS

OF NF

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View Issues
PlantBased
Jan/Feb 2018
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Other Articles in this Issue


PlantBased
First of all, a Happy New Year to you all and welcome
Regulars
A round up of the latest plant based food, product news, and gadgets
Our pick of the best on the plant based scene
Here are five foods to eat to give you healthier looking skin
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
Revealing the truth to claims surrounding soya consumption
Subscribe to PlantBased this month for just £33.50 and receive a FREE pot of Myprotein’s Vegan Omega 3 softgels worth £16.99.
Iceland is without doubt one of the most magical places
It can be daunting when making the transition to a
The New Year’s resolutions you can actually stick to…
Learn to make homemade cheese with ease with these fundamental tips
Leiths School of Food and Wine is one of the most famous
Oats are, quite simply, amazing. This humble grain
Make the most of your leftover ingredients with these recipes
Features
Restaurant chains are reacting to the growing demand for plant based food. Here are some of our favourite places to eat out.
Dr. Michael Greger explains the role of a plant based diet in relation to health
Hello Nutritarian’s Kristen Hong considers some simple ways you can cleanse your diet
The caffeine hit with a difference
Leeds Rhinos rugby star speaks about his plant powered performances
Expect great health benefits from this bitter but colourful fruit
Olivia Stephenson reports on what it’s like to work a typical day on Bristol-based food van The Spotless Leopard
Recipes
1 Place all the ingredients into a blender and blend
When you're strapped for time - give these recipes a try
New Zealand-born Chantelle Nicholson initially trained
2 Reserve a little sprig of blackcurrants or one or
1 Start by filling the bottom of the coconut bowls
• 2 green onions, white and green parts, finely sliced
1 Firstly, preheat the oven to 150°C (Gas Mark 2, 300°F)
• 1x 400g tin butter beans, including the water from
Recipe inspired by our Plant Based Made Easy article, this month we looked at Dinner
Convenient meals to make during busy weekdays
Don’t feel like butchering a fresh pineapple? Hit the
• 850ml (3½ cups) vegetable broth, purchased or homemade
• 450g 1 (1lb) packet firm tofu, squeezed to remove
Step by step guide on how to make vegetable pasta
Recipes inspired by this months Essential Guide
1 Put everything in your food processor and process
• 50g (½ cup) fresh blueberries (frozen will work if
Recipes that only requires one cooking pot
• 2 bunches (4 cups) kale, stems removed and reserved
• 50g (½ cup) ground raw pumpkin seeds, pistachios
• 2 chia eggs (2 tbsp chia seeds blended and mixed
• 400ml (1 ¾ cups) unsweetened • 1 scoop Pea &
CHINESE BANQUET CHEAT DAYS’ SPECIAL
• 3 oranges (preferably a mixed variety like blood
1 For the filling, halve and peel the onions, then
1 In a large mixing bowl, stir together all of the