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Vegan in Cyprus

When I was a vegetarian, going travelling was a fun and exciting experience, where you could try mouth-watering culinary dishes from around the world. However, it is quite a different experience being a vegan, with the term not fully understand in all corners of the globe and the dishes available reduced even further.

Having said that, Cyprus was somewhere we thrived on our dietary requirements, albeit with a few stumbles along the way. It all depends on where you go in Cyprus, as Nicosia has a wealth of vegan-focused restaurants, let alone eateries that will cater for vegans. Having said that, if you go to some of the smaller towns, much like here in the UK, you may struggle to find something without either meat or fish; unless you plan on living of salad for a week.

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Find the complete article and many more in this issue of PlantBased - July 2019
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About PlantBased

July is undoubtedly the best month of the year; summer is in full swing, the days are longer, and, if you’re lucky, you may be able to enjoy a few drinks in the sunshine after work. It’s also the time of year where our diaries are jam-packed with BBQs – but, as vegans, this can sometimes be met with a side of anxiety if our social groups are predominantly meat eaters. On page 28, you will find everything you need to know if you’re planning to host your own BBQ – or should we say, BVQ – from handy tips, to mouth-watering recipes. But, if grilled food isn’t really your thing, you may want to experiment with raw food recipes. Following a diet that mainly consists of uncooked foods may seem slightly tricky to begin with, but we’ve served up a number of dishes that are impossible to resist – find them on page 46. They’re all easy-to-make and super healthy – perfect for those trying to eat well before their summer holiday. Speaking of which, have you booked yours yet? Whether you plan on staying close to home, or you fancy jetting off to a far away island, make sure you follow our Summer Survival Guide, on page 18. Here, we share all you need to know to ensure you have a care-free, vegan holiday. Before I go, I just want to recommend the Samphire and Spinach Linguine on page 94. It’s a pretty simple dish, but it will go down a treat with dinner party guests – especially if it’s served outside with an ice cold drink. Enjoy the issue!

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July 2019
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Other Articles in this Issue

July is undoubtedly the best month of the year; summer
DELIVERY INCLUDED direct to your door (or download
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Indulge in mouth-watering food and delicious cocktails
Keep your skin happy and healthy throughout the summer
Struggling to get your five-a-day? We’ve got you covered with these simple steps
Preserving your favourite fruit and veg has never been easier
Looking for a new seasoning to give your home cooked
Know the nut varieties to grow in your garden
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Experiment with this salty veg
Staying it doesn’t mean you have to miss out on time spent in the sun
The tips every vegan needs to know before enjoying the sun
Explore the best plant-based cities the world has to offer
It just 12-years-old, Genesis Butler is one of the
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Tropical Sun Jerk Seasoning gives this seitan a great
Save room for these delicious BBQ products
A raw diet does what it says on the tin, but why is it good for us?
Veganism doesn’t have to break the bank
Kick hangovers to the curb with a little help from Kate O’Brien
Dr Justine Butler from Viva! Health debunks the myths surrounding this vital vitamin
Dr Greger investigates whether it really matters which grain you have for dinner
Veronika Powell from Viva! Health talks us through what should stay and what should go
Explore the plantbased options this Mediterranean paradise has to offer
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Our pick of the best on the plant-based scene
Kimchi is an important staple in Korean cuisine and
Asparagus and Pesto Filo Tart with Shaved Kohlrabi
The umami flavours in the simple broth combined with
These simple pickle recipes are ready overnight and make a delicious addition to salads, sandwiches and wraps. Pickling is a great way to preserve excess vegetables, and the longer they are left, the more intense the flavour becomes
Every ingredient in this curry soup is interchangeable.
The tofu and gram flour act as a great replacement
This remoulade has a creamy dressing with a nice crunch.
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Tell us your favourite dish and we’ll veganise it
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