PlantBased Magazine

PlantBased | Jun-17

First things first- hello! You may have realised I’m not the usual name or face that occupies this page, but rest assured you are in the hands of an extremely passionate plant-based foodie. I’m super excited to be joining Cook Vegan as Editor. After crossing paths with the title at WH Smiths whilst being stranded at a cold and snowy London Liverpool Street Station one January evening earlier this year- I instantly admired how the publication is simply dedicated to GOOD vegan food.

And as I join the Cook Vegan team, this is something I’m driven to continue doing for you all. With so many amazing vegan chefs, bloggers, street food, recipes, health foods, cookbooks and communities out there- I can’t wait to bring you the best new (and old) ways to fuel your body, mind and soul with plant-based foods.

With this in mind, there is something undeniably therapeutic about creating your own delicious food. For this issue, we've put together some features that we think will inspire you in the kitchen. For me, growing up in a small seaside town meant the dawn of British summertime often involved many breezy brisk beachside walks– salty air, gentle lapping waves, and of course fish and chips. Being vegan doesn’t mean missing out on this traditional dish – as our delicious cover photo shows! Turn to our Essential Guide and recipe to fully discover how to create this classic yourself.

Whatever type of food you fancy cooking, we have you covered, from lighter bites through to family meals and delicious drinks. Fancy something tasty for after your meal? Our Cook Like a Pro feature teaches you how to veganise icing so you can decorate your cakes like a baker.

If you are looking for inspiration, just turn to our interview with blogger, writer, recipe developer and food stylist Melissa Haithcock. She's extremely passionate about nutritious plant-based food and has some delicious recipes for you.

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 12 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.

You can read here on the website or download the app for your platform, just remember to login with your Pocketmags username and password.

Our magazine apps run on all iPad and iPhone devices running iOS 10.0 or above, Android should be: Android 4.1 (Jelly Bean) or above , Kindle Fire (Gen 3) or above, Windows 8 tablets, Windows 8.1 Phones, and PC and Macs with a html5 compatible browser.

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

3 Customer Reviews

Love the diversity of recipes Reviewed Friday, October 5, 2018 SUBSCRIBER

Love reading the magazine each month. Each issue has such a diverse range of recipes, i find it great to use while meal planning!

Great recipes! Reviewed Thursday, October 4, 2018

There are so many great recipes in PlantBased, for all levels - you don't have to be an amazing chef! Great photography and so much inspiration :)

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.

Articles in this issue

Below is a selection of articles in PlantBased Jun-17.

Welcome First things first- hello! You may have realised I’m not the usual name or face that occupies this page, but rest assured you are in the hands of an extremely passionate plant-based foodie. I’...

Cook Vegan News A round up of the latest vegan food, product news, and gadgets Pukka’s new matcha-making heaven range Pukka Tea has decided to take action against those of us who are afraid of turning their br...

HOT PRODUCTS OUR PICK OF THE BEST ON THE VEGAN SCENE 1 Abbot Kinney’s uses Sicilian almonds to produce delicious and nutritious almond yoghurts, available in natural flavours. Abbot Kinney’s Almond ...

BOOK REVIEWS We give our verdict on the latest plant-based guides GO LEAN VEGAN CHRISTINE BAILEY Hodder & Stoughton General Division, £8.99 Award-winning nutritionist and chef Christin...

COOK like a PRO Raise the level of your cooking with our in depth guides PART TEN: How to create perfect vegan icing Whether you’re a seasoned cupcake decorating pro or a complete novice when it comes to buttercream,...

VEG on Wheels Jacqueline Meldrum inspires you to make the most of your weekly veg box Jacqueline Meldrum Asummer veg box is a beautiful thing. It’s full of colour, flavour and anticipation. Wint...

PlantBased | Jun-17

First things first- hello! You may have realised I’m not the usual name or face that occupies this page, but rest assured you are in the hands of an extremely passionate plant-based foodie. I’m super excited to be joining Cook Vegan as Editor. After crossing paths with the title at WH Smiths whilst being stranded at a cold and snowy London Liverpool Street Station one January evening earlier this year- I instantly admired how the publication is simply dedicated to GOOD vegan food.

And as I join the Cook Vegan team, this is something I’m driven to continue doing for you all. With so many amazing vegan chefs, bloggers, street food, recipes, health foods, cookbooks and communities out there- I can’t wait to bring you the best new (and old) ways to fuel your body, mind and soul with plant-based foods.

With this in mind, there is something undeniably therapeutic about creating your own delicious food. For this issue, we've put together some features that we think will inspire you in the kitchen. For me, growing up in a small seaside town meant the dawn of British summertime often involved many breezy brisk beachside walks– salty air, gentle lapping waves, and of course fish and chips. Being vegan doesn’t mean missing out on this traditional dish – as our delicious cover photo shows! Turn to our Essential Guide and recipe to fully discover how to create this classic yourself.

Whatever type of food you fancy cooking, we have you covered, from lighter bites through to family meals and delicious drinks. Fancy something tasty for after your meal? Our Cook Like a Pro feature teaches you how to veganise icing so you can decorate your cakes like a baker.

If you are looking for inspiration, just turn to our interview with blogger, writer, recipe developer and food stylist Melissa Haithcock. She's extremely passionate about nutritious plant-based food and has some delicious recipes for you.

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 12 issues during a 1 year PlantBased magazine print subscription.

Shipping Information

Shipping is included in the price for all subscriptions, single issues, bookazines and merchandise products on Pocketmags. The prices you see are the prices you pay, we do not add additional shipping costs during the checkout. We deliver to the United Kingdom, Europe, United States of America and the Rest of the World.

Shipping Times

All prices for magazine and some newspaper subscriptions listed on Pocketmags include free delivery.

The deliveries are handled by each of our publishing partners. The great thing about a subscription is that in most cases you will receive the issue before it goes on sale in the shops!

Your subscription is most likely to start with the next available issue. The delivery date is determined by the date that you placed your order and the print date of the next available issue.

If you are concerned about a delivery, please contact the publisher of your subscription directly. Alternatively, you can contact us and we will provide you with the details for the publisher.

For weekly publications please allow up to two to four weeks for your first delivery.

For monthly publications please allow up to four to six weeks for your first delivery, although some publishers may have longer lead times.

For bi-monthly publications please allow up to six to eight weeks for your first delivery.

For international delivery and Magazine from Abroad please allow up to ten to twelve weeks for your first delivery.

PlantBased | Jun-17

First things first- hello! You may have realised I’m not the usual name or face that occupies this page, but rest assured you are in the hands of an extremely passionate plant-based foodie. I’m super excited to be joining Cook Vegan as Editor. After crossing paths with the title at WH Smiths whilst being stranded at a cold and snowy London Liverpool Street Station one January evening earlier this year- I instantly admired how the publication is simply dedicated to GOOD vegan food.

And as I join the Cook Vegan team, this is something I’m driven to continue doing for you all. With so many amazing vegan chefs, bloggers, street food, recipes, health foods, cookbooks and communities out there- I can’t wait to bring you the best new (and old) ways to fuel your body, mind and soul with plant-based foods.

With this in mind, there is something undeniably therapeutic about creating your own delicious food. For this issue, we've put together some features that we think will inspire you in the kitchen. For me, growing up in a small seaside town meant the dawn of British summertime often involved many breezy brisk beachside walks– salty air, gentle lapping waves, and of course fish and chips. Being vegan doesn’t mean missing out on this traditional dish – as our delicious cover photo shows! Turn to our Essential Guide and recipe to fully discover how to create this classic yourself.

Whatever type of food you fancy cooking, we have you covered, from lighter bites through to family meals and delicious drinks. Fancy something tasty for after your meal? Our Cook Like a Pro feature teaches you how to veganise icing so you can decorate your cakes like a baker.

If you are looking for inspiration, just turn to our interview with blogger, writer, recipe developer and food stylist Melissa Haithcock. She's extremely passionate about nutritious plant-based food and has some delicious recipes for you.

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

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

You'll receive 12 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.

download info

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As well as online, all magazines can be read on the pocketmags newsstand apps here:

Our magazine apps run on all iPad and iPhone devices running iOS 7.0 or above, Android should be: Android 4.1 (Jelly Bean) or above , Kindle Fire (Gen 3) or above, Windows 8 tablets, Windows 8.1 Phones, and PC and Macs with a html5 compatible browser.

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.

Shipping Information

Shipping is included in the price for all subscriptions, single issues, bookazines and merchandise products on Pocketmags. The prices you see are the prices you pay, we do not add additional shipping costs during the checkout. We deliver to the United Kingdom, Europe, United States of America and the Rest of the World.

Shipping Times

All prices for magazine and some newspaper subscriptions listed on Pocketmags include free delivery.

The deliveries are handled by each of our publishing partners. The great thing about a subscription is that in most cases you will receive the issue before it goes on sale in the shops!

Your subscription is most likely to start with the next available issue. The delivery date is determined by the date that you placed your order and the print date of the next available issue.

If you are concerned about a delivery, please contact the publisher of your subscription directly. Alternatively, you can contact us and we will provide you with the details for the publisher.

For weekly publications please allow up to two to four weeks for your first delivery.

For monthly publications please allow up to four to six weeks for your first delivery, although some publishers may have longer lead times.

For bi-monthly publications please allow up to six to eight weeks for your first delivery.

For international delivery and Magazine from Abroad please allow up to ten to twelve weeks for your first delivery.

PlantBased | Jun-17

First things first- hello! You may have realised I’m not the usual name or face that occupies this page, but rest assured you are in the hands of an extremely passionate plant-based foodie. I’m super excited to be joining Cook Vegan as Editor. After crossing paths with the title at WH Smiths whilst being stranded at a cold and snowy London Liverpool Street Station one January evening earlier this year- I instantly admired how the publication is simply dedicated to GOOD vegan food.

And as I join the Cook Vegan team, this is something I’m driven to continue doing for you all. With so many amazing vegan chefs, bloggers, street food, recipes, health foods, cookbooks and communities out there- I can’t wait to bring you the best new (and old) ways to fuel your body, mind and soul with plant-based foods.

With this in mind, there is something undeniably therapeutic about creating your own delicious food. For this issue, we've put together some features that we think will inspire you in the kitchen. For me, growing up in a small seaside town meant the dawn of British summertime often involved many breezy brisk beachside walks– salty air, gentle lapping waves, and of course fish and chips. Being vegan doesn’t mean missing out on this traditional dish – as our delicious cover photo shows! Turn to our Essential Guide and recipe to fully discover how to create this classic yourself.

Whatever type of food you fancy cooking, we have you covered, from lighter bites through to family meals and delicious drinks. Fancy something tasty for after your meal? Our Cook Like a Pro feature teaches you how to veganise icing so you can decorate your cakes like a baker.

If you are looking for inspiration, just turn to our interview with blogger, writer, recipe developer and food stylist Melissa Haithcock. She's extremely passionate about nutritious plant-based food and has some delicious recipes for you.

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 12 issues during a 1 year PlantBased magazine print subscription.

Shipping Information

Shipping is included in the price for all subscriptions, single issues, bookazines and merchandise products on Pocketmags. The prices you see are the prices you pay, we do not add additional shipping costs during the checkout. We deliver to the United Kingdom, Europe, United States of America and the Rest of the World.

Shipping Times

All prices for magazine and some newspaper subscriptions listed on Pocketmags include free delivery.

The deliveries are handled by each of our publishing partners. The great thing about a subscription is that in most cases you will receive the issue before it goes on sale in the shops!

Your subscription is most likely to start with the next available issue. The delivery date is determined by the date that you placed your order and the print date of the next available issue.

If you are concerned about a delivery, please contact the publisher of your subscription directly. Alternatively, you can contact us and we will provide you with the details for the publisher.

For weekly publications please allow up to two to four weeks for your first delivery.

For monthly publications please allow up to four to six weeks for your first delivery, although some publishers may have longer lead times.

For bi-monthly publications please allow up to six to eight weeks for your first delivery.

For international delivery and Magazine from Abroad please allow up to ten to twelve weeks for your first delivery.