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On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour…

Vegan cookies & cream truffles

By Alexandra Reuter from My Vibrant Kitchen (

Serves 10 | Prep 25 mins plus chilling | Cook 5 mins | Calories 174 (per serving)

150g (5¼oz) Oreos (or vegan palm-oil free alternative)

50g (1¾oz) coconut cream, melted pinch of salt

100g (3½oz) vegan dark chocolate

3 extra Oreos, to decorate

1 Put the Oreos, melted coconut cream and salt into a blender (or food processor) and pulse until you have a smooth creamy texture. Transfer the mixture into a bowl and place in the fridge for 30 minutes.

2 Once the mixture is firm enough to work with, roll the mixture between the palm of your hands into small balls and place them onto a plate. Pop them in the freezer for 10 minutes.

3 Meanwhile melt the chocolate over a water bath and crush the remaining Oreos into small pieces.

4 Take the truffles out of the freezer and defrost for 2 minutes. Remove them from the plate and dip each into the melted chocolate using a spoon or a toothpick and place them back onto the plate. Sprinkle the truffles with the crushed Oreos and set in the fridge for 10 minutes. The truffles will last for up to a week in the fridge or a cool place.

No-knead bread with sweet potato and pine nuts

By Natalie Tamara from The Tofu Diaries (

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Jul-18
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About Vegan Food & Living Magazine

Are you interested in trying out the Raw Food diet? Join us in the July issue of Vegan Food & Living where we show you how to make everything from delicious summer vegetable rolls to moreish raw cheesecakes and noodle bowls. Plus we discover the ins and outs of how to go raw. Also this issue, we explore the magical ingredient aquafaba, whip up an Indian feast and create some fun summer street food. Looking to go on a luxury break? We travel the world to find the best vegan hotels. We also share top tips for festival goers, concoct some medicinal teas and reveal how ethical your vegan diet really is. This issue also comes with a free Vegan Junk Food mini mag, packed with 23 tempting recipes and a how-to guide to making your own seitan. Download the issue today!