Editor's Letter, May 2018 - Issue Eighteen When I first went vegan, it was due to a deeplyheld belief – but without a personal chef and nutritionist, I was worried. People kept telling me I wasn’t getting the right vitamins, I missed cheese with a passion, and there were a few wobbles along the way. For me, it was learning about cashew cheese and Engevita nutritional yeast that kept me going. For others, though, learning to stay vegan can be down to social support, blogging – or even hypnotherapy! Meet our lifelong vegans on p38 and be inspired. And talking of inspiration… it can be hard to get excited about salads – the very word makes you think ‘lettuce and cucumber’. But not round here. We’ve come up with six of the best salads you’ve ever had, all fully satisfying meals in their own right (p17). I’m also delighted to include Mowgli’s greatest vegan recipes. The Indian streetfood chain is one of my favourite places to eat – and you haven’t lived till you’ve tried the tea-steeped chickpeas (p42). There’s also more chickpea excitement on p46, where your favourite dip is re-imagined – as burgers, pizza and crispy bites. Don’t knock it till you’ve tried it. There’s a focus on fun in this issue, too, with summer heading our way. Some of the happiest pairs in the vegan food world have shared their most indulgent recipes, from the Irish boys of Happy Pear (p79) and the American brothers of Wicked Kitchen (p54) to the nice young men of Bosh! whose YouTube channel has taken the vegan scene by storm (p82). I can vouch for the hot buffalo wings personally – 11/10, would eat again. Daily. We’ve also got beautiful French dishes (p72), an interview with the vegan chef of one of London’s latest plant-based restaurants, Comptoir V (p70) and some very interesting breakfasts (p76). Whatever you cook this month, I hope you love it – and do share your recipes and pics with us on Instagram, #veganlivingmagazine. Flic Everett, Editor
Editor's Letter, May 2018 - Issue Eighteen When I first went vegan, it was due to a deeplyheld belief – but without a personal chef and nutritionist, I was worried. People kept telling me I wasn’t getting the right vitamins, I missed cheese with a passion, and there were a few wobbles along the way. For me, it was learning about cashew cheese and Engevita nutritional yeast that kept me going. For others, though, learning to stay vegan can be down to social support, blogging – or even hypnotherapy! Meet our lifelong vegans on p38 and be inspired. And talking of inspiration… it can be hard to get excited about salads – the very word makes you think ‘lettuce and cucumber’. But not round here. We’ve come up with six of the best salads you’ve ever had, all fully satisfying meals in their own right (p17). I’m also delighted to include Mowgli’s greatest vegan recipes. The Indian streetfood chain is one of my favourite places to eat – and you haven’t lived till you’ve tried the tea-steeped chickpeas (p42). There’s also more chickpea excitement on p46, where your favourite dip is re-imagined – as burgers, pizza and crispy bites. Don’t knock it till you’ve tried it. There’s a focus on fun in this issue, too, with summer heading our way. Some of the happiest pairs in the vegan food world have shared their most indulgent recipes, from the Irish boys of Happy Pear (p79) and the American brothers of Wicked Kitchen (p54) to the nice young men of Bosh! whose YouTube channel has taken the vegan scene by storm (p82). I can vouch for the hot buffalo wings personally – 11/10, would eat again. Daily. We’ve also got beautiful French dishes (p72), an interview with the vegan chef of one of London’s latest plant-based restaurants, Comptoir V (p70) and some very interesting breakfasts (p76). Whatever you cook this month, I hope you love it – and do share your recipes and pics with us on Instagram, #veganlivingmagazine. Flic Everett, Editor
Editor's Letter, May 2018 - Issue Eighteen When I first went vegan, it was due to a deeplyheld belief – but without a personal chef and nutritionist, I was worried. People kept telling me I wasn’t getting the right vitamins, I missed cheese with a passion, and there were a few wobbles along the way. For me, it was learning about cashew cheese and Engevita nutritional yeast that kept me going. For others, though, learning to stay vegan can be down to social support, blogging – or even hypnotherapy! Meet our lifelong vegans on p38 and be inspired. And talking of inspiration… it can be hard to get excited about salads – the very word makes you think ‘lettuce and cucumber’. But not round here. We’ve come up with six of the best salads you’ve ever had, all fully satisfying meals in their own right (p17). I’m also delighted to include Mowgli’s greatest vegan recipes. The Indian streetfood chain is one of my favourite places to eat – and you haven’t lived till you’ve tried the tea-steeped chickpeas (p42). There’s also more chickpea excitement on p46, where your favourite dip is re-imagined – as burgers, pizza and crispy bites. Don’t knock it till you’ve tried it. There’s a focus on fun in this issue, too, with summer heading our way. Some of the happiest pairs in the vegan food world have shared their most indulgent recipes, from the Irish boys of Happy Pear (p79) and the American brothers of Wicked Kitchen (p54) to the nice young men of Bosh! whose YouTube channel has taken the vegan scene by storm (p82). I can vouch for the hot buffalo wings personally – 11/10, would eat again. Daily. We’ve also got beautiful French dishes (p72), an interview with the vegan chef of one of London’s latest plant-based restaurants, Comptoir V (p70) and some very interesting breakfasts (p76). Whatever you cook this month, I hope you love it – and do share your recipes and pics with us on Instagram, #veganlivingmagazine. Flic Everett, Editor
Editor's Letter, May 2018 - Issue Eighteen When I first went vegan, it was due to a deeplyheld belief – but without a personal chef and nutritionist, I was worried. People kept telling me I wasn’t getting the right vitamins, I missed cheese with a passion, and there were a few wobbles along the way. For me, it was learning about cashew cheese and Engevita nutritional yeast that kept me going. For others, though, learning to stay vegan can be down to social support, blogging – or even hypnotherapy! Meet our lifelong vegans on p38 and be inspired. And talking of inspiration… it can be hard to get excited about salads – the very word makes you think ‘lettuce and cucumber’. But not round here. We’ve come up with six of the best salads you’ve ever had, all fully satisfying meals in their own right (p17). I’m also delighted to include Mowgli’s greatest vegan recipes. The Indian streetfood chain is one of my favourite places to eat – and you haven’t lived till you’ve tried the tea-steeped chickpeas (p42). There’s also more chickpea excitement on p46, where your favourite dip is re-imagined – as burgers, pizza and crispy bites. Don’t knock it till you’ve tried it. There’s a focus on fun in this issue, too, with summer heading our way. Some of the happiest pairs in the vegan food world have shared their most indulgent recipes, from the Irish boys of Happy Pear (p79) and the American brothers of Wicked Kitchen (p54) to the nice young men of Bosh! whose YouTube channel has taken the vegan scene by storm (p82). I can vouch for the hot buffalo wings personally – 11/10, would eat again. Daily. We’ve also got beautiful French dishes (p72), an interview with the vegan chef of one of London’s latest plant-based restaurants, Comptoir V (p70) and some very interesting breakfasts (p76). Whatever you cook this month, I hope you love it – and do share your recipes and pics with us on Instagram, #veganlivingmagazine. Flic Everett, Editor
Editor's Letter, May 2018 - Issue Eighteen When I first went vegan, it was due to a deeplyheld belief – but without a personal chef and nutritionist, I was worried. People kept telling me I wasn’t getting the right vitamins, I missed cheese with a passion, and there were a few wobbles along the way. For me, it was learning about cashew cheese and Engevita nutritional yeast that kept me going. For others, though, learning to stay vegan can be down to social support, blogging – or even hypnotherapy! Meet our lifelong vegans on p38 and be inspired. And talking of inspiration… it can be hard to get excited about salads – the very word makes you think ‘lettuce and cucumber’. But not round here. We’ve come up with six of the best salads you’ve ever had, all fully satisfying meals in their own right (p17). I’m also delighted to include Mowgli’s greatest vegan recipes. The Indian streetfood chain is one of my favourite places to eat – and you haven’t lived till you’ve tried the tea-steeped chickpeas (p42). There’s also more chickpea excitement on p46, where your favourite dip is re-imagined – as burgers, pizza and crispy bites. Don’t knock it till you’ve tried it. There’s a focus on fun in this issue, too, with summer heading our way. Some of the happiest pairs in the vegan food world have shared their most indulgent recipes, from the Irish boys of Happy Pear (p79) and the American brothers of Wicked Kitchen (p54) to the nice young men of Bosh! whose YouTube channel has taken the vegan scene by storm (p82). I can vouch for the hot buffalo wings personally – 11/10, would eat again. Daily. We’ve also got beautiful French dishes (p72), an interview with the vegan chef of one of London’s latest plant-based restaurants, Comptoir V (p70) and some very interesting breakfasts (p76). Whatever you cook this month, I hope you love it – and do share your recipes and pics with us on Instagram, #veganlivingmagazine. Flic Everett, Editor
Editor's Letter, May 2018 - Issue Eighteen When I first went vegan, it was due to a deeplyheld belief – but without a personal chef and nutritionist, I was worried. People kept telling me I wasn’t getting the right vitamins, I missed cheese with a passion, and there were a few wobbles along the way. For me, it was learning about cashew cheese and Engevita nutritional yeast that kept me going. For others, though, learning to stay vegan can be down to social support, blogging – or even hypnotherapy! Meet our lifelong vegans on p38 and be inspired. And talking of inspiration… it can be hard to get excited about salads – the very word makes you think ‘lettuce and cucumber’. But not round here. We’ve come up with six of the best salads you’ve ever had, all fully satisfying meals in their own right (p17). I’m also delighted to include Mowgli’s greatest vegan recipes. The Indian streetfood chain is one of my favourite places to eat – and you haven’t lived till you’ve tried the tea-steeped chickpeas (p42). There’s also more chickpea excitement on p46, where your favourite dip is re-imagined – as burgers, pizza and crispy bites. Don’t knock it till you’ve tried it. There’s a focus on fun in this issue, too, with summer heading our way. Some of the happiest pairs in the vegan food world have shared their most indulgent recipes, from the Irish boys of Happy Pear (p79) and the American brothers of Wicked Kitchen (p54) to the nice young men of Bosh! whose YouTube channel has taken the vegan scene by storm (p82). I can vouch for the hot buffalo wings personally – 11/10, would eat again. Daily. We’ve also got beautiful French dishes (p72), an interview with the vegan chef of one of London’s latest plant-based restaurants, Comptoir V (p70) and some very interesting breakfasts (p76). Whatever you cook this month, I hope you love it – and do share your recipes and pics with us on Instagram, #veganlivingmagazine. Flic Everett, Editor
Editor's Letter, May 2018 - Issue Eighteen When I first went vegan, it was due to a deeplyheld belief – but without a personal chef and nutritionist, I was worried. People kept telling me I wasn’t getting the right vitamins, I missed cheese with a passion, and there were a few wobbles along the way. For me, it was learning about cashew cheese and Engevita nutritional yeast that kept me going. For others, though, learning to stay vegan can be down to social support, blogging – or even hypnotherapy! Meet our lifelong vegans on p38 and be inspired. And talking of inspiration… it can be hard to get excited about salads – the very word makes you think ‘lettuce and cucumber’. But not round here. We’ve come up with six of the best salads you’ve ever had, all fully satisfying meals in their own right (p17). I’m also delighted to include Mowgli’s greatest vegan recipes. The Indian streetfood chain is one of my favourite places to eat – and you haven’t lived till you’ve tried the tea-steeped chickpeas (p42). There’s also more chickpea excitement on p46, where your favourite dip is re-imagined – as burgers, pizza and crispy bites. Don’t knock it till you’ve tried it. There’s a focus on fun in this issue, too, with summer heading our way. Some of the happiest pairs in the vegan food world have shared their most indulgent recipes, from the Irish boys of Happy Pear (p79) and the American brothers of Wicked Kitchen (p54) to the nice young men of Bosh! whose YouTube channel has taken the vegan scene by storm (p82). I can vouch for the hot buffalo wings personally – 11/10, would eat again. Daily. We’ve also got beautiful French dishes (p72), an interview with the vegan chef of one of London’s latest plant-based restaurants, Comptoir V (p70) and some very interesting breakfasts (p76). Whatever you cook this month, I hope you love it – and do share your recipes and pics with us on Instagram, #veganlivingmagazine. Flic Everett, Editor
Editor's Letter, May 2018 - Issue Eighteen When I first went vegan, it was due to a deeplyheld belief – but without a personal chef and nutritionist, I was worried. People kept telling me I wasn’t getting the right vitamins, I missed cheese with a passion, and there were a few wobbles along the way. For me, it was learning about cashew cheese and Engevita nutritional yeast that kept me going. For others, though, learning to stay vegan can be down to social support, blogging – or even hypnotherapy! Meet our lifelong vegans on p38 and be inspired. And talking of inspiration… it can be hard to get excited about salads – the very word makes you think ‘lettuce and cucumber’. But not round here. We’ve come up with six of the best salads you’ve ever had, all fully satisfying meals in their own right (p17). I’m also delighted to include Mowgli’s greatest vegan recipes. The Indian streetfood chain is one of my favourite places to eat – and you haven’t lived till you’ve tried the tea-steeped chickpeas (p42). There’s also more chickpea excitement on p46, where your favourite dip is re-imagined – as burgers, pizza and crispy bites. Don’t knock it till you’ve tried it. There’s a focus on fun in this issue, too, with summer heading our way. Some of the happiest pairs in the vegan food world have shared their most indulgent recipes, from the Irish boys of Happy Pear (p79) and the American brothers of Wicked Kitchen (p54) to the nice young men of Bosh! whose YouTube channel has taken the vegan scene by storm (p82). I can vouch for the hot buffalo wings personally – 11/10, would eat again. Daily. We’ve also got beautiful French dishes (p72), an interview with the vegan chef of one of London’s latest plant-based restaurants, Comptoir V (p70) and some very interesting breakfasts (p76). Whatever you cook this month, I hope you love it – and do share your recipes and pics with us on Instagram, #veganlivingmagazine. Flic Everett, Editor
 
Editor's Letter, May 2018 - Issue Eighteen When I first went vegan, it was due to a deeplyheld belief – but without a personal chef and nutritionist, I was worried. People kept telling me I wasn’t getting the right vitamins, I missed cheese with a passion, and there were a few wobbles along the way. For me, it was learning about cashew cheese and Engevita nutritional yeast that kept me going. For others, though, learning to stay vegan can be down to social support, blogging – or even hypnotherapy! Meet our lifelong vegans on p38 and be inspired. And talking of inspiration… it can be hard to get excited about salads – the very word makes you think ‘lettuce and cucumber’. But not round here. We’ve come up with six of the best salads you’ve ever had, all fully satisfying meals in their own right (p17). I’m also delighted to include Mowgli’s greatest vegan recipes. The Indian streetfood chain is one of my favourite places to eat – and you haven’t lived till you’ve tried the tea-steeped chickpeas (p42). There’s also more chickpea excitement on p46, where your favourite dip is re-imagined – as burgers, pizza and crispy bites. Don’t knock it till you’ve tried it. There’s a focus on fun in this issue, too, with summer heading our way. Some of the happiest pairs in the vegan food world have shared their most indulgent recipes, from the Irish boys of Happy Pear (p79) and the American brothers of Wicked Kitchen (p54) to the nice young men of Bosh! whose YouTube channel has taken the vegan scene by storm (p82). I can vouch for the hot buffalo wings personally – 11/10, would eat again. Daily. We’ve also got beautiful French dishes (p72), an interview with the vegan chef of one of London’s latest plant-based restaurants, Comptoir V (p70) and some very interesting breakfasts (p76). Whatever you cook this month, I hope you love it – and do share your recipes and pics with us on Instagram, #veganlivingmagazine. Flic Everett, Editor