PlantBased Magazine

12 March 2020

Hello, Welcome to the April issue of PlantBased magazine. There’s something about this time of year, don’t you think? In reality, the temperatures haven’t increased enough to seriously contemplate leaving your coat at home, but the sun starts shining a little bit more, and spring is most definitely in the air. And with spring comes the first big celebration of the year: Easter. Whether you’re religious or not, here in the UK we tend to go big with our Easter festivities, with 80 million Easter eggs sold annually (statista.com). While the vast majority of these eggs are made using dairy chocolate, times are indeed a-changing, and this year it seems as though there are more vegan options than ever. As vegans, you probably find it hard to connect those spring-like feelings of new life in nature, with the food that is so often presented as traditional Easter fare; roast dinners with meat as a centrepiece, or chocolate offerings that are the direct result of the horrors of dairy. But never fear, because we’ve got all you need to celebrate without any animals being harmed. Try our Easter Roast with all the trimmings (p.36), Hot Cross Buns (p.26), and a traditional Simnel Cake (p.34). For the chocoholics among you, check out our chocolate recipes; the Double Chocolate Chunk Cookies (p.46) are heavenly. Elsewhere, we’re sharing some of our favourite Fakeaway recipes; put down the takeaway menu and whip up a feast in your own kitchen! We’re also sharing Family Dinner recipes, some Easy Breakfast ideas, and Superfood recipes if you’re looking to up your nutrient intake. I hope the sun shines for you throughout April, and you have a fun-filled Easter. Don’t forget to tag us on social media in any recipes that you try from this month’s issue; we love to see what you’re getting up to in the kitchen! Jane, PlantBased Editor