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It’s always said that baking is a science and if you’ve never tried any vegan baking before it can seem like a daunting process – but not if you’ve got the right recipe. In the August issue of Vegan Food & Living we start by showing you how to make one vegan brioche dough that you can then turn into both sweet and savoury delights, perfect for an afternoon tea. You can then make your afternoon tea even more special with recipes for spiced apple and parsnip cake, speckled macarons, mini chocolate Swiss rolls and more.
Also this issue, we get creative in the kitchen showing you how to make your own dairy-free cheese, plus whip up incredible ice cream in flavours such as blueberry shortbread, cherry amaretto chunk and avocado lime. If you’re a fan of tofu, we mix things up a little by using it to create quiche and carrot cake.
There’s a lot of talk at the moment about cutting down on waste in all areas of your life, so we share 10 easy ways that you can join the fight against food waste. We also reveal how even the busiest person can slow down their lives a little and engage in a more mindful existence. Plus we turn our attention to cruelty-free beauty to discover natural ways to treat common skin complaints.
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Category: cooking cuisine drink Food healthy healthy living vegan wellbeing