Want to get creative with aquafaba? Find out all in the October issue of Vegan Food & Living…
Have you ever bought a tin of chickpeas so you could use the brine as well as the chickpeas themselves? Maybe you should! Chickpea brine (and the brine from other legumes) can be used as an egg white replacer in cake, mousse, dips, even cocktails. And we explore this phenomenon in some truly delicious recipes in the October issue of Vegan Food & Living.
Also this issue we explore the perfect treats to create for the ideal afternoon tea whether you’re an experienced baker, an experimentalist or a novice. Love matcha? Find out how to make more of this green superfood with our new recipes, plus discover the best ways to sneak vegetables into cakes for anyone who refuses to eat their five a day!
We also take a look at the topic of ethical fashion to find out if your garments really are as green as you think, uncover the hidden nutritional benefits of avocados, reveal how your old favourite treats might have been accidentally vegan all along, and reveal how to eat your way to healthy hair, skin and nails. Find all this and much more in the October issue of Vegan Food & Living.
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.