Vegetarian Living: March issue

Vegetarian Living March issue cover

Click here to order back issues

On the brink of spring, but still with some chilly weather to contend with, it's hard to know whether we want fresh salads or comfort food from one day to the next. But we believe you can combine the best of both, by enjoying healthy meals that are still hearty, while satisfying winter dishes can still be good for you when they are packed with vegetables and pulses. Naturopath and yoga teacher Kimberly Parsons shares ideas for vibrant, beautifully balanced dishes the whole family can enjoy, while Katy McClelland makes midweek meals a breeze with her 'hero' sauce that can be transformed into six different dishes – just keep a stash in your freezer. For something a little different, Rachel Demuth explores the unique spices and techniques used in Ethiopian cuisine, preparing traditional recipes for rich, flavoursome dishes. But if you're in the mood for something light, try Clodagh McKenna's simple yet gorgeous menu for friends, using the freshest early spring ingredients, from wild garlic to rhubarb. Did you sign up for Veganuary this year? If you're looking for some purely plant-based ideas, we've put together a 12-page special packed with easy vegan inspiration, including recipes from the chefs behind restaurant brand Leon, budget-friendly dishes from blogger Katy Beskow and five-ingredient wonders from the duo behind the So Vegan cooking channel. Our regular vegan columnist Chava Eichner also rustles up homemade versions of energy bars for tastier treats that cost a lot less too. Gut health remains a hot topic, and Tom Hunt reveals how easy it is to brew your own fermented kombucha; while we get the facts about fibre and embrace the benefits of healthy carbs with expert baker Richard Bertinet's delicious bread recipes – perfect for lazy Sunday baking.
Tuck in!
Lindsey Harrad
Managing Editor

Inside this issue...

  • Not your average Joe: Why the global coffee craze means it’s more important than ever to support Fairtrade
  • The final word: Nutritionist Lyndi Cohen on ditching diets, ‘real-life’ Instagram and beachside living
  • The six-dinner sauce: Adapt one basic tomato sauce for versatile meals throughout the week
  • The fibre factor: Are you getting enough? The trend for low-carb diets may be reducing your essential intake
  • The Ethiopian experience: Try new and distinctive African flavours with Rachel Demuth’s authentic sharing platter

Click an image to view larger version

Inside March issue
Inside March issue
Inside March issue

Where to find the magazine...

Vegetarian Living can be found in selected Asda, Boots, Budgens/Londis, Eason, M&S, Morrisons, WHSmith, Sainsbury's, Tesco, Waitrose and all good newsagents across the UK.

You can also purchase the Vegetarian Living magazine online.

Looking for information about a previous issue of Vegetarian Living?

Share this page with your friends...