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On the wild side

Words by Jenny Elliott-Bennett.

Rewildling is the purposeful large-scale restoration of ecosystems, aiming at undoing the damage people have done to the environment, and then allowing nature to take care of itself.

Rewilding Britain (rewildingbritain.org.uk), founded in 2015, is a charity set on tackling climate breakdown, the extinction crisis and reversing the unprecedented collapse in UK wildlife, which has left 56 per cent of species in decline and 15 per cent threatened with extinction. Red squirrels, capercaillie, and pollinating insects such as the great yellow bumblebee are among many species facing a bleak future.

The charity does not own land itself, but acts as a catalyst for rewilding initiatives, guides and supports rewildling projects, and lobbies government and corporations on behalf of the natural world.

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Vegan Life
November 2020
VISUALIZZA IN NEGOZIO

Altri articoli in questo numero


Vegan Life
Hello,
Welcome to November. Winter is officially here! And
Rydym ni’m figaniaid – We are vegans
Rachel Kerry takes a trip down memory lane in Wales
7 ways to… reduce your plastic use
This month, we’re sharing our ideas about limiting the amount of plastic you use daily
‘Old-school vegans’
This month, Karin Ridgers is looking to the past and to the future
‘I could never give up cheese…’
With so many delicious vegan varieties, no one needs to
Regulars
Over to you
Your letters, emails and musings
Vegan news
All things vegan from the worlds of entertainment, politics, sports, animal advocacy and more. Got news for us? Email vegannews@primeimpact.co.uk
Ask the experts
The Veganuary team answer your questions about veganism
“ There is value in showing that vegans can be and do anything ”
We chat to Robert Cheeke, the plant-powered author, champion bodybuilder, president of VeganBodybuilding.com and director of Vegan Strong
Plan ahead, to stay connected this Christmas
Sean O’Callaghan gives his advice for navigating the uncertainties of this year’s festive season
Freedom fighter
Maria Slough chats to the founder of Animals Without Borders, Anita Euschen
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Toast: here’s to change
This month, Laura Gaga is drinking beer… for the good of reducing food waste, of course
What I eat in a week…
Lorri Delahunty, founder of VEGAN Happy Clothing, shares a week from her food diary
Spice up your life
Dietitian Yvonne O’Halloran looks at how consuming different spices can help to improve your health
Beetroot, Tahini & Dill Dip
• ½ lime
Muhammara
• ½ lemon
Pea, Feta & Mint Dip
• ½ lemon
Crudités, Dolmades, Pickled Chillies & Flatbreads
• 6 flatbreads
Spicy Stuffed Aubergines
Serves 2
Tahini, Pecan & Cinnamon One-Pan Cookie
Serves 8
Grow Your Own
Piers Warren gives us his tips for growing peaches and nectarines
No smoke and mirrors here
Oliver Coningham picks smoked drinks for enjoying on Bonfire Night
Art one with Earth
We talk to vegan artist Lisa-Marie Price about reconnecting with Mother Nature
The Horse Chestnut
Jake Yapp is fascinated by ‘animal lovers’
Special Features
Remember, remember the 5th of November
Lily Woods investigates the effects of Bonfire Night on our environment and wildlife
Plant-based Africa
Abdourahamane Ly explores veganism in Africa and why outreach needs to be approached differently to that practiced in the West
A very cheesy history
When and where did vegan cheese first appear?
Dairy cheese is scary
Why everyone should switch to vegan cheeses
Food & Drink
Speedy BOSH!
Henry Firth and Ian Theasby from BOSH! talk us through their newest cookbook
Chilli Con Corn
Serves 2
Frangipane Apple Tart
Serves 8
Pulled Oumph! & Smoky Bits Bagels
Cover recipe
Fry’s Chick’n Sweet Potato Waffle with Chilli Maple
Serves 3
LikeMeat Smoked Sausages with Breakfast Scramble
Serves 2
Vegan Shakshuka
Serves 2
Vegan Scrambled Egg
Serves 2
Dippy Egg Sauce
Serves 4
Chilaquiles
The word ‘chilaquiles’ is derived from the Nahuatl
Vegan Bacon Sandwich and Scrambled ‘Egg’
Serves 1
Fry’s Escalopes with Creamy Dill Sauce & Potato Salad
Serves 4
Reuben Toastie
Serves 1
Loaded Sweet Potato Jackets
Serves 2
Peri Peri Pea Falafel with Tahini Dressing
Serves 2
Peanut Butter Cookies
Makes 24 cookies
S’mores Cookies
Makes 36 cookies
Orange Blossom Cookies
Makes about 10
Almond Mylk
Makes 1 litre (4 cups)
Vegan Choc Chip & Hazelnut Cookies
Makes 12-14 large cookies
Vegan Ginger & Turmeric Cookies
Makes 24-26 cookies
Crunchy Chocolate Chip Cookies
Makes about 36 cookies
Fudgy Avocado Cookies
Makes 12 cookies (2-inch diameter)
Millionaires Shortbread
Makes 9 squares
Fudgy Chocolate Peanut Butter Oat Biscuits
Makes 8
Chocolate Peanut Butter Fudge
Makes 20+ servings
Five-Spice Cranberry Sauce
Give classic cranberry sauce an eastern twist with
Chocolate Truffles
Makes 12
Chocolate Orange Fudge
Makes 20-24 cubes
Chocolate Mint Creams
Makes 12
Frosted Sugar Cookies
Serves 8
Chilli Tomato Chutney
• 500g (17.6oz) tomatoes
Pineapple Chutney
• 1 large pineapple, peeled, cored and
Thai Chilli Jam
• 10 dried red bird's eye chillies
Beetroot Ketchup
Makes one large jar or bottle
Chocolate Sauce
Serves 4
Fruit and Nut Sugar-Free Chocolate
Serves 4
Product
Vegan Spotlight
Our favourites this month
Countdown to Christmas
We round up exciting vegan advent calendars
It’s easy being cheesy
Create the vegan cheese board of your dreams
Perfect pairing
Finish off your cheese board with these delectable accompaniments
the Beauty edit
The vegan products you need on your radar this month
Zoe Bee Beauty
Zoe Buckwell chats to us about her gorgeous brand
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