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Digital Subscriptions > PlantBased > May-17 > News

News

A round up of the latest vegan food, product news, and gadgets

Make tasty vegan desserts with Delicake

Creating raw desserts just got easier with this new product from Australian brand Delicake.

Rather than adding your final mix to the tin, this tool focuses on the step-by-step method of building no-cook desserts – from adding ingredients, to the delicious reveal.

The Delicake Master is lightweight and contains three sections to help you create a non-bake dessert of your choice, using just one piece of cakeware. Available in both rectangle and circular shapes, it has been designed in three sections to allow you to prepare, set and serve your dessert all-in-one. Sections include the base, a sleeve and a lid, created from high impact food grade clear acrylic, allowing you to control every step of the process.

Delicake Masters are available online direct from the Delicake website.

Booming sales of non-dairy milk in UK

Non-dairy milk such as soya, almond and oat milk are being added to the Office for National Statistics (ONS) inflation basket for the first time ever, reflecting the increase in popularity of dairy-free and vegan diets. The ONS said charities such as Veganuary had contributed to the growing popularity of plant-based milk, thanks to lifestyle choices rather than decisions driven by allergies. Analysts compile the virtual shopping basket’s contents based on four indices that reveal financial statistics about price inflation and consumer spending patterns drawn from 700 representative goods and services across 140 areas in the UK. Its contents are reviewed each year and some items are taken out of the basket and some are brought in to reflect the lifestyle of the modern consumer in Britain. Analysts added plant-based milk to represent what they say is ‘a distinct and growing market.’ Conversely, milk, cheese and eggs were removed from the 2015 basket due to failing sales.

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About PlantBased

I am constantly amazed and inspired by how innovative and creative we can be with food – especially when it comes to plant-based food. I am a huge believer in the idea that eating vegan is not only healthier and more ethical, it can be tastier too. But many people are used to the idea of meat and two veg on a plate, so cooking without animal ingredients can be a bit of an enigma at first. Luckily Cook Vegan is on hand to take the mystery out of plant-based cuisine with a whole host of features, recipes and articles to help you get busy in the kitchen. Have you ever wanted to create delicious batches of homemade bread? It’s not that difficult, and we show you how with this issue’s Cook Like a Pro feature. We even have a special gluten-free recipe – it is possible to make delicious gluten-free bread without eggs, and we’ve searched high and low to bring you our favourite recipe for doing just that (hint: save your tinned chickpea water). Something we often hear about is how difficult it can be meal planning. People regularly get stuck in the rut of eating the same dishes all the time because it’s easier to throw them together, and easier to grab the same old ingredients from the supermarket every time. This is why I think cookbook writer Heather Crosby’s new tome YumUniverse Pantry to Plate is genius – the innovative foodie has created a number of recipes which can be endlessly customised depending on what flavour you fancy and what food you have in your fridge. Cook Vegan sat down with Heather to talk about her ideas and influences around food. She also kindly shared some recipes with us. Foodie and blogger Jacqueline Meldrum has put together a really special feature about your veg box – and how to make the most of the delicious produce inside. Each issue she will create a guide (with recipes) giving you inspiration for all the tasty ingredients. No more wasted veg!

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