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PlantBased Magazine

(1 Customer Reviews)   |     Write Review 10 issues per year The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes. Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

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Single Issue - Cook Vegan December 2016 Issue 5
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Issue Cover

PlantBased  |  Cook Vegan December 2016 Issue 5  


Whether you celebrate Christmas or not, there is something very indulgent about this time of year – the parties, the possibility of snow, and the delicious foods on offer. It’s all about taking a break from work and spending time with loved ones.

Because a lot of you may be hosting dinner parties this month, we’ve decided to show you how to plate your food like a chef in our Cook like a pro section. There are some great tips and tricks for putting together an Instagram-worthy plate. Enjoy unleashing your creativity.

Eating vegan opens up a whole new world of ingredients, dishes, and inspiration. In my ongoing quest to find the tastiest recipes, I’ve always had great success with my book from the Thug Kitchen duo. While you may find their language a little fruity, there’s no denying their hearty recipes and in-your-face style make a great combo. I was delighted to chat with the pair about their newest book, cooking influences, and favourite foods.

We know a lot of you have concerns about iron – after all, aren’t vegans deficient, without eating all that red meat? Does veganism mean anaemia? We turn this myth on its head with a special report dedicated to this essential mineral – and how you can get enough while eating plant foods.

Of course we have stacks of the delicious recipes you’ve come to expect, a glossary of some unusual vegan ingredients, a glimpse into our nutritionist’s notebook, and the news, book reviews, and hot products you need to make the most of your plant-based lifestyle.
The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes.

Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

With recipes that cater for budget meals through to the fine-dining experience, every issue informs, instructs, and demystifies each level of the vegan cookery spectrum.

It is the essential toolkit for any food enthusiast.

In partnership with vegan influencers, chefs, and organisations, PlantBased provides its readers with exclusive recipes as well as the most up to date nutritional information.

PLEASE NOTE! PlantBased is free to download and install and a free sample issue is available to download free. In app subscription purchases are available.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 10 issues during a 1 year PlantBased magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Your purchase here at Pocketmags.com can be read on any of the following platforms.

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However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
5
1 Customer Reviews
   Great magazine for recipes Reviewed Saturday, June 3, 2017
This is published by the same people as the Vegan Life magazine and has more of a focus on recipes and cookery. It's good if you want lots of recipes, although personally I prefer Vegan Life which has more of a focus on lifestyle.
Issue Cover

PlantBased   |   Cook Vegan December 2016 Issue 5   


Whether you celebrate Christmas or not, there is something very indulgent about this time of year – the parties, the possibility of snow, and the delicious foods on offer. It’s all about taking a break from work and spending time with loved ones.

Because a lot of you may be hosting dinner parties this month, we’ve decided to show you how to plate your food like a chef in our Cook like a pro section. There are some great tips and tricks for putting together an Instagram-worthy plate. Enjoy unleashing your creativity.

Eating vegan opens up a whole new world of ingredients, dishes, and inspiration. In my ongoing quest to find the tastiest recipes, I’ve always had great success with my book from the Thug Kitchen duo. While you may find their language a little fruity, there’s no denying their hearty recipes and in-your-face style make a great combo. I was delighted to chat with the pair about their newest book, cooking influences, and favourite foods.

We know a lot of you have concerns about iron – after all, aren’t vegans deficient, without eating all that red meat? Does veganism mean anaemia? We turn this myth on its head with a special report dedicated to this essential mineral – and how you can get enough while eating plant foods.

Of course we have stacks of the delicious recipes you’ve come to expect, a glossary of some unusual vegan ingredients, a glimpse into our nutritionist’s notebook, and the news, book reviews, and hot products you need to make the most of your plant-based lifestyle.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 10 issues during a 1 year PlantBased magazine print subscription.
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