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Here comes the sun June

Start the summer with savoury specials and succulent sweets

Peanut and blueberry overnight oats

By Whole Earth ( Serves1| Prep5 minsplus soaking | Cooknone| Calories580(per serving)

60g (¾ cup) jumbo oats

150ml (¾ cup) plant milk

1 tbsp Whole Earth Smooth Original Peanut Butter

1 tbsp maple syrup, to sweeten

1 tsp chia seeds or flaxseed

40g (1⁄3 cup) blueberries a pinch of salt

1 Measure all of the ingredients and add into a sterilised jam jar (around 330ml). Give everything a really good stir and cover with a lid.

2 Leave in the fridge overnight to swell and soften the oats, then eat from the jar with a spoon.

Cannellini and artichoke crab-less cakes

By The Vegan Larder ( Serves8| Prep15 minsplus chilling | Cook35-40 mins| Calories255(per serving)

½ medium onion

6 garlic cloves

2 tsp olive oil

400g tin (2 cups) artichokes, drained

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About Vegan Food & Living Magazine

Make 2020 your best vegan year yet, with 101 fantastic seasonal recipes to inspire you in the kitchen!