With all the different varieties of fresh fruit and vegetables just waiting to be used, summer is the perfect time to indulge in a little baking. Whether you prefer sweet or savoury treats, there are so many ways to make the most of apples, raspberries, tomatoes, peppers, peas… the list goes on.
So in the July issue of Vegan Food & Living, we’ve got a host of delicious bakes waiting for you to whip up, from sweet treats like the baked raspberry cheesecake cover star, mango cake and apple crumble muffins, to savoury delights including potato curry puffs, mushroom souvlaki and roasted butternut squash, caramelised onion and pesto tarts.
Inspired by thoughts of summer holidays, we also take you on a culinary tour of Europe from the comfort of your own kitchen. (No need to worry about cancelled flights here!) We help you to host a French dinner party complete with baked ‘brie’, mushroom bourguignon and Parisian crepes, then head to Spain to make the most of fresh summer flavours in tomato soup, girolle croquettes and tomato, white bean and pomegranate salad.
We finish up in Italy, where top chef Francesco Mazzei shows us how to whip up black ravioli and amaretto tiramisu, plus we get creative with six different pasta dishes.
Also this issue, we reveal why salt is bad for you and how to replace it in your cooking without losing out on flavour, and explore the truth behind Faroe Island’s whale hunting tradition. Plus we show you how to create your own natural vegan skincare, and check out 10 eco and vegan beauty influencers you need to follow today! Find all this and much more in the July issue of Vegan Food & Living.
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