Food & Wine
Vegan Food & Living

Vegan Food & Living

July 2020

Vegan Food & Living is the fastest growing UK magazine celebrating the delicious approach to ethical eating. Every issue features at least 75 delicious recipes, plus ingredient focuses, expert guides to nutrition, important ethical issues, the latest news and exclusive competitions, plus how to take your culinary skills to the next level.

United Kingdom
Anthem Publishing
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12 Issues

in this issue

2 min.

For years, it's been well known what a calming, therapeutic effect baking can have on the soul. But when there were so many things to do, people to see, and places to go, most of us could never quite find the time to dedicate to this mindful pursuit. All that changed a couple of months ago, as the UK collectively switched on their ovens to bake banana bread, nurture sourdough starters, and remember just how much better homebaked cookies taste compared to the ones you pick up from the supermarket. So this issue, we decided to help guide you a little further along your vegan baking journey. We take you from perfecting the basics – you can't beat the comfort of classics such as the Victoria sponge and Dorset apple cake…

6 min.
what’s july cooking?

THE VEGAN SOCIETY CELEBRATES 30 YEARS OF ITS VEGAN TRADEMARK We’ve all come to rely on looking out for The Vegan Society’s Trademark when trying to decide whether something is vegan or not, and this year marks 30 years since the trademark was first introduced. It was created by the society who coined the term ‘vegan’ and it was also the first labelling scheme of its kind. In the absence of a legal definition of ‘vegan’, the Vegan Trademark continues to provide transparency in the vegan product market, allowing consumers to shop with confidence and peace of mind. “We’re proud to have been setting the standard for the last 30 years, making veganism more accessible than ever. Over the years, we’ve seen the range of vegan products expand rapidly, and the Vegan Trademark…

2 min.
pressing pause

ACCEPTING WHAT WE CAN’T CHANGE Hi everyone! Firstly, how is it June already?! Secondly, I hope you’ve all been keeping well amidst the strangest of times; it’s been a bit of a rollercoaster, hasn’t it! For me as a new mum, it has been quite tricky and rough terrain to navigate, if I’m honest. I’ve felt alone at times and it’s taken a bit of digging deep to accept what is. They say that it takes a village to raise a child. Well, I’ve had to accept that my village will be doing a huge barn dance full of family and friends once we’re allowed. Acceptance of what is, without longing for what has passed or yearning for something that might not happen, is a feat in itself. Allowing our current circumstances…

3 min.
behind the scenes with peasholm park b&b

Peasholm Park Vegan B&B offer visitors to Scarborough a completely vegan holiday experience. From supplying vegan-only fridges and engaging with visitors over one of the best vegan breakfasts you’ll ever be served, Helen and Karl have really understood the problems that vegan travellers and holidaymakers face and created an experience to remove all these. We caught up with Helen Plant to talk about their experiences and what tips they have for anyone thinking of launching a vegan business. What were the two of you doing before this? We were living in Derbyshire, raising our two fantastic children, Joe and Grace. Karl was working in engineering and I was a primary school teaching assistant. We’ve both had several jobs over the years, which have helped us acquire skills for our current adventure! What gave you…

20 min.
summer baking

Mini Pavlovas By Juliet Sear (julietsear.co.uk, Instagram @julietsear) Makes 10-12 | Prep 15 mins | Cook 1 hr 30 mins Calories 125 (per serving) FOR THE MERINGUE 1-2 tins of chickpeas to get200ml (scant 1 cup)aquafaba — the amount of water left in the tin varies from brand to brand, so you may need more than one tin (reserve the chickpeas for cooking or for houmous)200g (scant 1 cup) white caster (superfine) sugar1 tsp vanilla extract FOR THE TOPPING 1-2 tins of full-fat coconut milk, refrigeratedberries of your choice2 tsp vanilla bean paste or extract 1 Preheat the oven to 140°C/Gas Mark 1. 2 In a clean, dry bowl use an electric hand whisk to whisk the aquafaba until it forms stiff peaks. This will take a few minutes. Unlike egg white, you can’t over-whip aquafaba, keep going until…

6 min.
vegan food storage tips

We’ve all been there – you go to use the asparagus you bought at the farmers’ market at the weekend to make a yummy stir-fry and it’s mushy and brown. The peppers are squishy, the mushrooms are sprouting weird fungus and the aubergine is mouldy. Yuck. In the bin. To prevent that happening, here are my top tips for vegan food storage: OUT OF FRIDGE • Cucumber Keep cucumbers out of the fridge and on your kitchen counter, along with lemons, limes, oranges and aubergines. • Avocados Stay out of the fridge to ripen, but once ripe, they will keep for longer in the fridge. • Onion Onions can stay on the counter, but keep them away from potatoes! Cut onions should go in the refrigerator. • Potatoes Keep potatoes in a cool, dry place.…