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Vegan Food & Living

Vegan Food & Living

August 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.

Land:
United Kingdom
Taal:
English
Uitgever:
Anthem Publishing
Verschijningsfrequentie:
Monthly
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12 Edities

in deze editie

2 min.
welcome

We don't know about you, but if there's one thing the last few months have taught us, it's that we should never take anything for granted. Getting to spend time with families and friends, the freedom to travel wherever and whenever we want to, and even the simple pleasure of getting outside for some fresh air and a wander. We didn't truly appreciate how important any of these things were to us until they were taken away for a while. So now we're making the most of every sunny opportunity to get outside with our loved ones, go for a long walk in the countryside or just sit in the park for a few hours, spending some quality time together. But an important part of any outing has to be the…

6 min.
what’s august cooking

THE BODY SHOP LAUNCHES TWO NEW VEGAN RANGES Since announcing that all its new product development going forwards would be 100% vegan, The Body Shop has certainly been upping the stakes in the world of vegan bodycare and it has announced two new launches this summer. The Coconut Bronze collection is the company’s first 100% vegan bronzing range and it uses Community Fair Trade organic virgin coconut oil from Samoa to help give you a sun-kissed glow. The range includes a Hydrating Shimmering Dry Oil (£16) to leave skin feeling soft while giving you an instant sun-kissed glow, while the Gradual Tan Lotion (£19) gives a radiant glow for up to five days and you can reapply to build up the shade you desire. There’s also a Glowing Wash Off Tan…

2 min.
pressing pause

SMOOTHLY DOES IT Happy summer to you all! I hope you’ve had a chance to enjoy the glorious sunshine and the vibrant blooms that are blossoming all around us. Summer really is a time to rejoice and bathe in the beauty of nature. It’s also a time for ripe and delicious berries to take centre stage. All hail the great British strawberry! The abundance of fresh, juicy fruit really is a cause for celebration and I absolutely love to fill my fridge with these bountiful superfoods. A huge part of the healthy recipes I create is to use seasonal produce and over the past few weeks, I’ve been creating some really colourful and nutrient-rich smoothies and smoothie bowls; the absolute best way to start the day, (well, they’re great any time actually, especially…

3 min.
behind the scenes with beneath the wood

Animal sanctuaries are the real frontline of veganism, but each is also a business that needs constant income. Sasha Bennett from Beneath The Wood Sanctuary shares her experiences of running a sanctuary and what tips she has for anyone thinking of starting their own. How did you first start running an animal sanctuary? I worked at my partner’s dog behaviour sanctuary for many years, where I learned how to handle dangerous dogs. Then I moved to a smallholding in Wales with my mum, where I continued taking in dogs with serious behaviour problems. With having land, it was only a matter of time until farmed animals started arriving, so it was a natural progression to start my own organisation. A few years ago John Awen joined, initially as a Patron and later becoming…

16 min.
perfect picnics

ARTICHOKE AND BUTTER BEAN SALAD By Camilla Stephens Serves 4 | Prep 15 mins | Cook 5 mins Calories 224 (per serving) 2 tbsp olive oil2 garlic cloves, finely sliced600g jar (2¼ cups) of butter beans, drained and liquid from the jar reservedfinely grated zest and juice of 1 unwaxed lemon175g (1 cup) grilled artichokes (available from most deli counters)15 sun-dried tomatoes in oil, drained and roughlychopped, 2 tbsp of the oil from the jar reserved3 tbsp flat-leaf parsley, roughly chopped1-2 tbsp sherry vinegarsalt and freshly ground black pepper 1 Heat the olive oil in a large frying pan, add the garlic and sauté over medium heat for a minute or so. Stir in the beans with the reserved liquid from the jar, half the lemon zest and all the juice. Cook for a couple…

1 min.
try 3 issues for £5!

Yes! I’d like to subscribe to Vegan Food & Living magazine UK £5 for the first 3 months by Direct Debit then £11.25 every 3 months thereafter (12 issues per year) – SAVE 25% Please complete the form below YOUR DETAILS DIRECT DEBIT GUARANTEE Direct Debit is only available in the UK. If you're not entirely satisfied with Vegan Food & Living at any time during your subscription, you can cancel it and receive a refund for any unmailed copies Send your completed form to FREEPOST ANTHEM PUBLISHING Yes, it’s that simple! Full address NOT required. UK only OFFER CODE: SS20 Terms and conditions: Your subscription will start with the next available issue. Vegan Food & Living is published 12 times per year. 25% saving step-up rate is based on local cover price. This offer is only available…