Facts and Figures

Welcome

The word Easter may just be synonymous with chocolate

News pages

Rounding up the latest plant based food, health and product news

Hot products

OUR PICK OF THE BEST ON THE PLANT BASED SCENE

Books for Cooks

The inspiring cookery books that we think you should be adding to your collection

Top 5 – Super Seeds

We’ve picked out five of the healthiest and most delicious seeds

Ask the chef

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.

Fancy a bite

Craving a food adventure beyond the kitchen? To save you having to ransack search engines for the best vegan restaurants, cafes, street food or quick bites around the UK, our Editor has tried and tasted various plant based eateries to bring you this month’s hot spots.

Dr Michael Greger

Dr. Michael Greger discusses the great salt debate, and why vested interests may play a larger part in the science of salt consumption than we think

Special report, Amazing Aquafaba

Whipping up a vegan revolution!

The V Word

It’s the Easter edition, so how could I not speak about

Competition

WIN a mood boosting hamper from Indigo Herbs worth £50

Subscription offer

Subscribe to PlantBased this month for just £39.99 and receive FREE bundle of Saclá goodies worth £10.25

Plant Powered Planet

Katt Andryskova travels around Greece to discover what it’s like as a vegan

Essential Guide to Avocado

If you're yet to fall in love with avocado you're missing out

Rhubarb in Focus

Hitting the sour spot

Nutritionists Notebook Beans and Lentils

Pulses — beans and lentils — are a staple in diets

Loose ends

Make the most of your leftover ingredients with these recipe ideas

Step by Step

Guiding you through each step of the process

Amazing Aquafaba

1 In a large bowl, whisk the aquafaba (chickpea brine)

Easter Extravaganza

1 Preheat oven to 180°C (Gas Mark 4, 350°F) and drizzle

Healthy Food Jars

• 4 inch piece cucumber, roughly chopped into large

Chic Chickpeas

This old-school legume is more popular than ever, here’s the lowdown on the humble chickpea

Plant Powered planet Spanakopita

• 1 lemon, zest only (reserve juice for the almond

Weekday Meals

• 12 fine asparagus spears, trimmed and each cut into

Meals in Mins

Breaking down the recipe minute by minute

Essential Guide to Avocado

1 Preheat a dry griddle pan over a high heat until

Neurogastronomy

1 Melt the maple syrup and dairy-free butter in an

Bosh! Recipes

• 300ml (1 ¼ cup) Guinness or other stout or brown

Raw recipes

1 Place all the smoothie ingredients into a high powered

Stem+Glory

1 Peel all beetroot and then cut into wedges. Place

Cheat Days

The recipes you need when you want to indulge

Rhubarb

• 115g (½ cup) cold, non-dairy butter, cut into small

Nutritionist Notebook Beans and Lentils

• 700g (2 ⅛ cups) smooth potatoes (such as Desiree)

Recipe Round-up

The best of the rest

Devon Foodie Godmother

Lulu Greenhalgh-Jones comes up with a centrepiece that the whole family can get on board with

Easter Eggs

The chocolate gifts to make your loved ones smile this Easter

Flavour for the brain

A beginner’s guide to neurogastronomy

Bish Bash Bosh

The BOSH! boys speak about their move from social media sensations to cookbook creating masterminds

Healthy Mindset

Leading Harley Street nutritionist Rhiannon Lambert discusses the vital ways to develop a healthy relationship with food

Stem + Glory

This entrepreneur has her sights for plant based domination set very high