Ever since lockdown, the UK has been baking up a storm in the kitchen. Whether it is putting slightly mushy bananas to better use in banana bread, or learning how to nurture a sourdough starter, baking has relaxed us all and taken our minds off what has been going on for a short while at least.
But if you’ve baked one banana bread too many and are looking for a new challenge, we’re on hand to help with the July issue of Vegan Food & Living.
If you’re new to vegan baking, we get you started with a simple yet classically delicious vegan Victoria sponge, then move on to mouthwatering Dorset apple cake and truly indulge you with Biscoff cheesecake.
When you’re ready for more of a challenge, we show you how to turn aquafaba (the brine leftover from a tin of chickpeas) into light fluffy meringue, and reveal how to fill it with vegan crème patissiere and finish off with a truly summery Pimm’s syrup.
Also this issue, we help you keep things simple in the kitchen if you’re short on time or energy, with tasty one pan meals and dishes that are ready in under 30 minutes. Plus if you’re the only vegan in the house, we’ve got single portion recipes that mean you won’t have to eat the same thing for days on end.
If you want to entertain yourself with more involved recipes, we show you how to make your own beetroot bread or seeded sourdough, plus we help you get creative with tofu.
On a mission to cut down on your food waste? Discover how to turn vegetable peelings into delicious dips, plus learn how to store your food properly to make it stay fresh for longer.
Find all this and much, much more in the July issue of Vegan Food & Living!
If you are going for your weekly shop, you can still pick up a copy from selected Tesco, Sainsbury’s, Morrisons, Asda, Co-op, M&S Food stores and independent newsagents. Stay safe!