Make this an Easter to remember with fun homemade treats in the March issue of Vegan Food & Living.
Easter is definitely a time for indulgence, particularly when it comes to chocolate, and treats don’t get much better than the giant fondant Easter egg we show you how to make in our March issue of Vegan Food & Living. Served with cardamom shortbread ‘soldiers’, it’s the perfect dipping centerpiece for a party, or make smaller individual versions that won’t be quite so sickly!
Also this issue, we teach you how to taste chocolate properly – yes, you can enjoy it even more than you usually do! We also share three takes on burgers, show you how to serve up a dinner party menu that will seriously impress, and focus on vegan comfort food you can cook in around 15 minutes
If that’s not enough, we reveal how to live harmoniously with a non-vegan family, share top tips for getting the perfect night’s sleep and Fat Gay Vegan guides us to stress-free vegan travels.
This issue also comes with a free Gaz Oakley recipe mag featuring an exclusive interview with the man behind Avant-Garde Vegan, plus recipes from his new book Vegan 100. You really don’t want to miss it!
Pick up your copy of Vegan Food & Living from selected WH Smith, Tesco, Asda, Sainsbury’s, Morrisons, Waitrose, Marks & Spencer, as well as Hobbycraft and independent newsagents. Click here to find your nearest stockist, or alternatively, you can order online from us here.
You can also download the digital edition here.