Being Vegan

Being Vegan

Being Vegan

There are many reasons why people decide to go vegan. We typically associate this lifestyle with the issue of animal welfare, or the pursuit of a healthier diet. More recently, however, veganism has gained huge popularity among those with environmental concerns, too. Changing our diets is one of the most significant things that we as individuals can do to reduce our impact on the planet. With more and more people choosing to go vegan, it’s never been easier to make the change to ethical and plant-based living. Being Vegan is the ultimate guide for anyone ho is embracing this way of life, whether you are a newbie or a veteran vegan, or perhaps just a curious flexitarian. This special edition is packed with over 30 delicious recipes for every occasion, including a show-stopping dinner party menu sure to impress even the most staunch non-vegans. You’ll also find a selection of features that we hope you’ll find useful on your vegan journey, covering health, beauty, fashion, lifestyle, sustainability and more.

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Land:
United Kingdom
Språk:
English
Utgiver:
Future Publishing Ltd
Hyppighet:
One-off
kr 69,27

i denne utgaven

2 min
carrot cake

SERVINGS PREP TIME COOK TIME INGREDIENTS For the cake • 3 tbsp ground flaxseed• 80 g | 3 oz | ⅓ cup sunflower oil• 4 tbsp raw maple syrup• 240 g | 8 oz | 1 cup apple sauce• 100 g | 3½ oz | ½ cup soft brown sugar• 4 tbsp coconut sugar• ½ tsp salt• 1½ tsp bicarbonate of soda• 1¾ tsp baking powder• ½ tsp ground cinnamon, plus extra to serve• ¼ tsp ground ginger• 1 pinch ground star anise• 180 - 240 ml | 6 - 8 fl oz | ¾ - 1 cup unsweetened almond milk, or soya milk• 175 g | 6 oz | 1½ cups carrots, finely grated• 175 g | 6 oz | 1½ cups unbleached plain flour, sifted• 150 g | 5 oz | 1¼ cups…

7 min
vegan substitutes

Vegan cooking has never been easier, with so many alternative ingredients that you can swap out of non-vegan recipes. From ingenious egg replacement hacks to different fats that can be swapped in for butter, you’ll never struggle to find something that will work for you. There are many meat alternatives on offer, too, meaning you can still get plenty of important protein and nutrients, and you won’t be lacking in iron or key B vitamins – as is commonly (yet wrongly) assumed. Just about every coffee shop now offers great dairy-free milk options to suit your tastes, and you won’t have to miss out on comfort foods, such as pizza and mac and cheese, with the various vegan cheese alternatives out there. Red meat (beef, lamb) Red meat is a source of…

4 min
welcome to veganism

You may have picked up this book because you’re a veteran vegan, a recent convert or just curious about changing your diet and lifestyle. Veganism is now more popular than ever, but what does it mean to ‘be vegan’? And what’s behind this seismic shift in our attitudes? VEGAN GOES MAINSTREAM 2019 is the year of the vegan, according to The Economist. Over the last decade, there has been an explosion in interest in veganism: on the scale from 0 to 100 that online search engine Google uses to measure interest in a search term, ‘veganism’ skyrocketed from 17 in 2008 to 88 in 2018. In the UK, the total number of dietary vegans quadrupled from 2014 to 2018, according to the Vegan Society. Though as a share of the population, vegans remain…

3 min
ratatouille

SERVINGS PREP TIME COOK TIME INGREDIENTS • 4 courgettes• 2 aubergines• 2 cloves garlic, crushed• 2 large onions• 1 yellow pepper• 2 red pepper• 4 large tomatoes• 4 tbsp olive oil• ½ tsp sugar• 1 small bunch fresh basil, roughly chopped• 1 small bunch flat-leaf parsley, roughly chopped• Salt and pepper, to taste• 4-8 slices of crusty bread, to serve (see below) INGREDIENTS • 300 ml | 10 fl oz | 1¼ cup almond milk, unsweetened• 3 tbsp pumpkin seeds• 2 tbsp sunflower seeds• 2 tbsp sesame seeds• 50 g | 1¾ oz | ¾ cup rolled oats, plus extra to decorate• 1-2 tbsp maple syrup (to taste)• 2¼ tbsp quick-rise yeast• 3-4 tbsp vegan butter or baking spread, melted• 275 g | 9½ oz | 2 cups bread flour (strong flour)• 90 g | 3…

4 min
the power of plant protein

THE IMPORTANCE OF PROTEIN When it comes to a plant-based, vegan diet there is one question that pops up particularly frequently: “But how would I get enough protein?” Ensuring a sufficient protein intake is undoubtedly important, as our bodies need protein to function: every single cell of the body contains protein, with the majority present in our muscles. How much protein do we need in our diets to remain healthy? The general rule of thumb is a daily minimum of 0.8 grams of protein for every kilogram of your body weight – though if the protein is fully from plant-based sources, the recommended daily intake increases to 0.9g of protein per kilogram of body weight, as plant proteins are typically harder to digest. But a balanced vegan diet that incorporates a…

11 min
are you vegan enough?

“You’re a bad vegan” is a phrase thrown around all too often by both non-vegans and vegans alike, but what makes someone a ‘good’ or ‘bad’ vegan and why? Should there be levels of veganism? And what gives people the right to judge if someone is vegan enough, and how are they measuring veganism? We didn’t realise that we had to meet this vision of a vegan ‘ideal’ to call ourselves vegan, but many of us know all too well that there are those who think we do – and these people are typically quick to point fingers at anyone who doesn’t live up to the seemingly ever-changing criteria. As we know, being vegan is all about avoiding animal products, fighting against animal cruelty and helping the environment. Animal welfare is…