PlantBased Magazine Mar-17 Back Issue

For this issue’s Cook Like a Pro feature, we decided to show you how to make fresh vegan pasta. This delicious – and impressive – food not only tastes amazing but is probably easier to make than you may think. We also throw in some advice about how to make tortellini and ravioli by hand, along with basic instructions and recipes for tagliatelle, and some unique southern Italian shapes (malloreddus, anyone?)

Tempeh can be a bit of an unusual ingredient – but we’ve taken out the mystery
with this issue’s Essential Guide, which tells you a little bit about what it is, why it’s worth trying, and how to cook it. You may find it makes a tasty addition to your cooking repertoire!

One of the names at the very forefront of plant-based cooking is Ella Woodward - perhaps better known as Deliciously Ella. Cook Vegan was delighted to sit down for a good chat with Ella in her central London Mae Deli. She has just released another new book – this time about cooking for friends – and it is bound to be as successful as her previous offerings. Not only did she share some of her foodie tips with us, she also let us have a few sneaky recipes from the new book – we think you’ll really enjoy making and eating them.

On top of that, we have a raw food feature, a special report about vitamin D, and a nutritionist’s notebook piece about flaxseeds. If that’s not enough to tuck into, we also have loads of recipes, food ideas, and news about the newest vegan products too.