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11 MIN READ TIME

CHOCOLATE CAKES

Something sweet

For the cakes:

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Find the complete article and many more in this issue of PlantBased - Jun-17
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About PlantBased

First things first- hello! You may have realised I’m not the usual name or face that occupies this page, but rest assured you are in the hands of an extremely passionate plant-based foodie. I’m super excited to be joining Cook Vegan as Editor. After crossing paths with the title at WH Smiths whilst being stranded at a cold and snowy London Liverpool Street Station one January evening earlier this year- I instantly admired how the publication is simply dedicated to GOOD vegan food. And as I join the Cook Vegan team, this is something I’m driven to continue doing for you all. With so many amazing vegan chefs, bloggers, street food, recipes, health foods, cookbooks and communities out there- I can’t wait to bring you the best new (and old) ways to fuel your body, mind and soul with plant-based foods. With this in mind, there is something undeniably therapeutic about creating your own delicious food. For this issue, we've put together some features that we think will inspire you in the kitchen. For me, growing up in a small seaside town meant the dawn of British summertime often involved many breezy brisk beachside walks– salty air, gentle lapping waves, and of course fish and chips. Being vegan doesn’t mean missing out on this traditional dish – as our delicious cover photo shows! Turn to our Essential Guide and recipe to fully discover how to create this classic yourself. Whatever type of food you fancy cooking, we have you covered, from lighter bites through to family meals and delicious drinks. Fancy something tasty for after your meal? Our Cook Like a Pro feature teaches you how to veganise icing so you can decorate your cakes like a baker. If you are looking for inspiration, just turn to our interview with blogger, writer, recipe developer and food stylist Melissa Haithcock. She's extremely passionate about nutritious plant-based food and has some delicious recipes for you.

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Other Articles in this Issue


Cook Vegan
First things first- hello! You may have realised I’m
REGULARS
A round up of the latest vegan food, product news, and gadgets
OUR PICK OF THE BEST ON THE VEGAN SCENE
We give our verdict on the latest plant-based guides
Raise the level of your cooking with our in depth guides
Jacqueline Meldrum inspires you to make the most of your weekly veg box
A useful guide to some additives and E numbers*
Make the most of your leftover ingredients with these recipe ideas
FEATURES
Blogger Melissa Haithcock reveals how plant-based living is key to her love of life
Just what does this valuable vit do?
It’s easy to recreate this British classic – vegan style
Turn your tofush into a gourmet treat with these tempting sides
Everything you need to know about the ‘Champagne of teas’
Mix 1 tablespoon matcha tea powder with 1-2 tablespoons
Our pick of the best…
Acai – or correctly açaí – berries have been labelled
RECIPES
• Recipes from ahappyhealthyheart.com © Melissa Haithcock
This hearty Japanese bowl doesn’t fall short of flavour.
With a peanut butter dressing, you’ll probably find
Simple, colourful and delicious puff pastry tarts.
• 1 butternut squash neck (the firm cylindrical part)
1 Remove the green tops from the strawberries, and
Subscribe today for just £27.50 and receive a FREE MÁDARA Day Cream (20ml) worth £18
A little bit spicy, very tasty and loaded with protein
2 Tip the drained chickpeas into a food processor bowl
• 250g (1¼ cup) red, green and yellow plum tomatoes
1 Place the potatoes in a large saucepan with just
• Mixed salad (rocket and baby spinach are used in
2 Place all of the fritter ingredients into a large
1 In a food processor combine all ingredients except
A Buddha bowl is a colourful dish of raw and cooked
CHARGRILLED VEGETABLE SALAD WITH QUINOA, PESTO AND
The flavour of these delicious nuts mimics the taste
It’s easy to find crackers without animal ingredients
• 300g (2 cups) unroasted, unsalted cashews, soaked
These delectable cakes are crisp on the outside and
1 Chop the ends of the leek off and discard, then chop
1 Pre-heat the oven to 180°C (350°F/Gas Mark 4) and
• 1 x 400g (14 oz) firm block tofu, drained and excess
This vegan version of a full English, with garlic mushrooms
The sun-dried tomatoes, onions and herbs all work really
1 Preheat the oven to 180oC (350oF/Gas Mark 4). Grease
For a sweet mollete, spread butter on the bread and
This hearty ceviche recipe is served best on its own
The enchilada is an ancient dish that has gone through
• 5-6 tomatillos, cut into 1½-inch wedges (if you can’t
1 Place the cashews in a microwavesafe bowl and add
1 Bring water to boil. Add salt and pasta and cook
2 In the meantime chop all vegetables except the aubergines.
• 1 recipe Mashed Potatoes with Sour Cream and Chives
You can make delicious veganised mashed potatoes by
This Clean Matcha Green blend is the perfect companion
This energising Mint Matcha Green cold brew is the
Our quick and easy Supreme Green Matcha Power Balls
This matcha blueberry vegan cheesecake tastes as beautiful
• 235ml (1 cup) date paste (12 dates + 300ml water
A wok is the best to do this, though a deep pan will
1 Blend strawberries, agave syrup and beetroot crystals.
This is a super-stealthy way to reap all the goodness
1 Juice the apples, carrots and ginger into a glass.
2 Scoop out the pomegranate seeds. Add the ingredients
• Recipe originally featured in Angelicious by Trinity
Watermelon juice on its own is the best, but strawberries
• ½ watermelon, peeled and chopped (don’t worry about
Both cantaloupe and oranges are loaded with vitamin
This delicious vegan, raw and gluten-free Avocado Ice
Recipe for dairy-free, gluten-free, refined sugar free
1 Place cashew milk, water, kale, papaya flesh, frozen
1 Put the plant milk, eggs, avocado, baking powder
This make-ahead frozen raw cheesecake is my interpretation
Sweet, sharp and fragrant, apricots lend themselves
• 350g (2⅓ cups) cashew nuts, soaked in water for 2
• 120g (½ cup) cashew or macadamia nuts, soaked in
A fun recipe requiring very little planning, these
• 250g (2 cups) frozen mixed berries (such as raspberries
1 Put the cashew nuts for the filling in a large bowl
1 Put the cashew nuts in a large bowl and cover with
This creation uses beetroot (beet) powder and raspberry
Aduna’s Super-Cacao powder adds a powerful nutrition
1 Ahead of time soak the hazelnuts and almonds in water
• 125g (1 cup) dark chocolate or 80g (½ cup) chocolate
1 Preheat the oven to 175°C (350°F/Gas Mark 4). Mix
2 Whisk together the flax meal and water in a small
• 60g (⅓ cup) macadamia nuts, soaked in water for 2–3
COMPETITIONS
The Avenue Cookery School is an independent familyrun