The publisher accepts no responsibility in respect of advertisements
appearing in the magazine and the opinions expressed in editorial material
or otherwise do not necessarily represent the views of the publisher. The
publisher cannot accept liability for any loss arising from the appearance or
non–publication of any advertisement. Information about products and services
featured within the editorial content does not imply endorsement
by Cook Vegan magazine.
Every effort is made to ensure that all advertising is derived from reputable
sources. Cook Vegan magazine cannot, however, accept responsibility for
transactions between readers and advertisers.Published by
Prime Impact Events & Media
Park House, The Business Centre,
Earls Colne Business Park, Earls Colne,
Colchester, Essex CO6 2NS
T: 01787 224040 | F: 01787 223535
[email protected] | veganlifemag.comManaging Editor
Emily Saunders
[email protected]Designed by
Sarah Petch
[email protected]Publishing Director
Keith Coomber
[email protected]Managing Director
Julie Saunders
[email protected]Advertising Sales
Julie Freestone 44 (0)1787 224040
[email protected]Subscriptions and Back Issues
Hannah Allen 44 (0)1787 224040
[email protected]Promotions and Blogger Community
Liz Tuthill 44 (0)1787 224040
[email protected]Marketing and Press
Hannah Irons 44 (0)1787 224040
[email protected]Merchandise
Chloe McGarry 44(0)1787 224040
[email protected]Licensing
Bruce Sawford 44 (0)1280 860185
[email protected]Accounts
Yolande Arnold 44 (0)1787 224040
[email protected]Welcome
Alice Mosey, Editorfacebook.com/cookvegan@CookVegan@cookveganmagGET IN TOUCH
ON THE COVER:
Easy s’mores dip
supplied by supplied by
oursuperfoodkitchen.com
(@superfoodrunner
Instagram and Facebook)F
irst things first — I hope you’re having an incredible summer. Just because autumn is on the
horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors.There’s something about the later part of summer that makes me want to gather my friends
and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s
at the beach or outside your back door, sitting beneath the stars as another summer day draws to an
end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could
relive those special summer moments. So to encourage you to set up camp, sing some of your favourite
songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes
dedicated to cooking fireside.In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen
beyond its original potato format. Don’t knock it, until you’ve tried. Trust me.In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the
nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants
isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant
Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-
one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative
connotations associated with vegan nutrition.Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s
Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods,
we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat
recipes (including chia). Although, don’t worry if grains aren’t your thing, we have some beautiful and
delicious smoothie bowl recipes to share with you too.On top of all of that, we have our round up of the latest vegan products, news, cookbook reviews, a
handy little guide to left overs, Jacqueline’s round up of the later summer veggie box and a step-by-step
guide on how to create vegan pastry.Enjoy the issue. And enjoy the last of the warm summer sun.