One of the hardest things people find to give up when they’re first going vegan has to be cheese. When you follow a vegetarian diet it's so fundamental to everything that you cook, it can be challenging to think about what to do without it. And there are varying opinions about the quality of readymade vegan cheeses available to buy from the supermarkets. Personally, when I went vegan there weren’t many options available and they certainly weren’t widely stocked, so I just lived without cheese alternatives of any kind for the first couple of years. But recently I’ve really enjoyed experimenting with different types and seeing which ones melt best, which are good in a sandwich, and generally just being able to enjoy eating vegan cheese. If you’re interested in making your own cheese, the opportunities open up even more! I’m a big fan of Thomas’ recipes on Full of Plants and I think his blue cheese recipe that’s on the cover this issue is absolutely incredible – turn to page 22 to try it for yourself.
Also this issue, we’ve got a bit of a theme running to help you cut down on your waste. A really hot topic at the moment for everyone, we all want to help the environment by going as zero-waste as we possibly can. Turn to page 104 for Lauren Depass’ top tips for getting started on your zero waste journey, then head to page 58 for Zero Waste Max’s amazing recipes to help make good use of all your food scraps and leftovers in your cooking. I really hope you enjoy the issue and I’ll see you next month.
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Oct 2019
 
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