At the moment we’re a little restricted in the things we can do here in the UK, so to make the days feel a bit different we’ve been grabbing any opportunity that comes along to celebrate a special occasion.
We may not be able to go out to do so, but we can certainly cook up a storm in the kitchen that has a special theme to it. Chinese New Year, Pancake Day, National Pizza Day, yes we’re celebrating them all.
And of course, we’re going to do the same for Easter. Even if that does mean eating an entire Easter cake ourselves (the freezer is definitely our saviour if this does become the case, obviously).
So in the March issue of Vegan Food & Living we’ve put together a mouthwatering selection of recipes that will help you to create a lovely Easter lunch with dishes such as mock ‘chicken’ and leek pie, baked avocado egg and spanakopita.
As Easter wouldn’t be the same without a few sweet treats, we’ve also got some amazing bakes including our Easter piñata cake cover star, baked Biscoff cheesecake and salted caramel hot cross buns.
Also this issue, we celebrate some of our favourite ingredients with recipes that make the most of seasonal leeks, mushrooms, tofu and walnuts.
We explore whether 3D printing could be the key to replacing meat in the future, meet four inspiring females who are leading the way in undercover investigations, and find out why not all wines are vegan.
Need more excuses to enjoy chocolate? We reveal how it can benefit your mood, sleep and even your immune system. Plus we look at whether your home needs a health check now you’re spending so much time in it, and easy ways you can improve the air quality and light.
Get all this and much more in the March issue of Vegan Food & Living.
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