Coming from a team of self-confessed chocoholics, the October issue of Vegan Food & Living is a celebration of everything that’s great about cacao.
Whether you enjoy full-on chocolate decadence or prefer just a subtle hit of cocoa, we’ve got a recipe for you.
Inside the issue, you’ll find recipes for Oreo Tiramisu, Black Forest Tart, Chocolate Scones, Raw Red Velvet Chocolate Truffles, and much, much more.
To offset the sugar overload, we also pay homage to the humble vegetable in all its wondrous forms.
For those who try to shy away from them, we have dishes with delicious vegetables hidden inside.
For those who love to try something different with them, we have recipes that prove vegetables can do anything that meat can. Turn swede into glazed ‘ham’. Transform parsnips into sausages. And make a tasty terrine with leeks.
Also this issue, we whip up a Halloween feast to help you mark the spooky season. Plus we show you how to take one basic beer-battered oyster mushroom recipe and turn it into three delicious meals.
If you find yourself trying to whip up dinner in a hurry some days, we’ve also got a set of recipes that can be batch-cooked in advance and kept in the freezer.
If that’s not enough, we explore the benefits of a Whole Food Plant-Based Diet, reveal what to eat when you’re stressed, and check out the best new vegan leather alternatives. Find all this and much more in the October issue of Vegan Food & Living, on sale now.
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