When the banana bread phenomenon hit last summer we all discovered just how therapeutic and satisfying baking could be. It wasn’t just about getting to eat the delicious end result, but the process was enjoyable too.
Another thing that surprised a lot of people was how easy it is to veganise some of your former favourite non-vegan treats.
So in our June issue of Vegan Food & Living, we’re celebrating vegan baking. We start with some simple recipes that any level of baker can enjoy baking, from our mouthwatering blueberry and lemon curd hidden surprise cupcakes cover star, to vegan cheesecakes, cookies, cinnamon buns and beyond.
If you want to put your skills to the test for a special occasion, we’ve also got some French patisserie recipes that are guaranteed to impress, from strawberry fraisier cake to tarte au citron and mousse au chocolat.
Also this issue, we introduce a new regular section to the magazine, aimed at anyone who wants to make quick but nutritious vegan meals without the fuss. The Easy Vegan section features recipes that contain fewer than 10 ingredients, dishes that can be whipped up in under 30 minutes, and meals that make good use of storecupboard staples.
If that’s not enough, we also reveal how to incorporate more greens into your diet, explore the secret to second-hand shopping success as a vegan, and question whether fish have been overlooked in the fight for animal rights.
Get all this and much more in the June issue of Vegan Food & Living.
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