Vegan Food & Living - October 2017

WELCOME

Cover image

Photography © Stockfood,

The Food Media Agency

Get in touch

Facebook

Find us at http://www.facebook.

com/veganfoodandliving

Tw i t t e r

Go to http://www.twitter.com

and search for

@veganfoodliving

Alternatively email

rachel.smith@anthem-

publishing.com

Britain’s best-selling vegan magazine

OCTOBER 2017 VEGAN FOOD & LIVINGPRICE £4.999 772398 256000

15

9 772398 256000

15

&LIVING

HEALTHY HABITS8 foods you should try to eat every day

BEAUTY FOODEat the right ingredients for healthy skin, nails and hairEDIBLE FLOWERSDiscover the Instagram trend that looks and tastes amazingPaleo mythKangaroosAfternoon tea

OCTOBER 2017

VEGAN FOOD & LIVING

OCTOBER 2017

(^)
(^)
(^) WWW.VEGANFOODANDLIVING.COM
RECIPES^75 PL A N T-BASED
HOW GREEN ARE YOUR GARMENTS IN REALITY?ETHICAL FASHION
We reveal the hidden nutritional benefi ts of avocados
aquafabaaquafabaaquafabaaquafabaGet creative with this miracle alternative to eggs
Be surprised by which of your former favourite snacks have been vegan all along!Accidentally veganAccidentally veganAccidentally veganAccidentally vegan
Bake with
Make the most of M ATC H A
mousse cake, Chocolate page 12
VFL17.Cover.indd 1 07/09/2017 15:
Subscribe
Turn to page 24
to subscribe to
Vegan Food & Living
and bag yourself
a bargain!
STAR
BUY
OCTOBER 2017 VEGAN FOOD & LIVINGPRICE £4.
15
Afternoon tea
RECIPES^7575 RECIPESRECIPESRECIPES^75 PL A N T-BASED BASED BASED PL A N T-PL A N T-PL A N T-
mousse cake, mousse cake, Chocolate page 12
STAR STAR STAR
Rachel Smith
Welcome
One thing I love about vegan cooking is that it can leave you
feeling like a kitchen wizard once you’ve knocked up delicious
dishes like mac and cheese or mock-meats using weird and
wonderful ingredients like nutritional yeast and vital wheat
gluten. But there’s one ingredient that is so unusual you’d never
guess that it can be used in a myriad of recipes from mayonnaise
to meringues. Yes, that’s right, I’m talking about aquafaba!
The humble juice from a can of beans, normally chickpeas,
is a miracle egg-replacer that can even be used to make fancy French macarons,
buttercream and cheese. If you’re curious to try it for yourself we’ve got plenty of
impressive aquafabulous recipes for you in this issue, starting on page 12.
You may have seen in the news this month that the Paleo diet is (rightfully)
getting a lot of stick from health professionals. So turn to page 92 to take a look at
how our bodies and diets have evolved since the Palaeolithic era, and to understand
why a plant-based diet is the optimum choice for our bodies. We also explore the
impact our fashion choices are having on the planet to fi nd out just how green
our garments really are (page 110). And if you’re a fan of fi nding accidently vegan
products, then make sure you don’t miss our article on page 104, where we fi nd
out just how many unexpected products are actually vegan-friendly. Co-op custard
doughnut anyone?! Take care of yourselves this month and I’ll see you next issue...
Rachel
doughnut anyone?! Take care of yourselves this month and I’ll see you next issue...
VFL17.Welcome.indd 3 07/09/2017 15: