PlantBased Magazine Cook Vegan December 2016 Issue 5 Back Issue

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.