WHATS IN THIS ISSUE
learning to cook with a conscience • making our own vegan pop tarts • experimenting in cultured cheese • learning to love the foods we hate • living the van life • using spices to take our pantry around the world • learning how to travel the world while vegan, without stressing • and more!
Our fave savory recipe: from-scratch seitan tacos
Our fave sweet recipe: a showstopping six layer naturally-colored rainbow cake
Notable feature: veganizing the standard american breakfast (the basics of vegan bacon and eggs)
作者簡介:
現代人受食品化工影響,漸漸無法嚐出食物的原味。為了環保與健康,蔬食是所有問題的唯一解決方案。本刊有系統地引導讀者如何逐步建立屬於自己的養生菜單,讓生活充滿活力,遠離一切文明病。