Vegan Food & Living Magazine

Oct 2017

Open a tin of chickpeas for dinner and do you usually just pour the brine away? Don't! It's actually a miracle ingredient that can be used to replace egg whites in most recipes. In the October issue of Vegan Food & Living we show you how to put this 'aquafaba' to good use creating cakes, mousses, dips and more. Also this issue we put together the perfect afternoon tea, get creative with matcha, explore the nutritional benefits of the humble avocado and find out how to add the edible flowers Instagram trend to your own dishes. We also explore ethical fashion and discover the top 8 foods you should try to eat every day.

Features:
• VEGAN FOOD AND LIVING MAGAZINE FROM THE UNITED KINGDOM
• SOME RECIPES HAVE BOTH THE US AND METRIC MEASUREMENTS
• SOME RECIPES JUST HAVE THE METRIC MEASUREMENTS
• UNITED KINGDOM'S BEST SELLING VEGAN MAGAZINE

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