Vegetarian Living: February issue

Vegetarian Living February issue cover

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We're talking quite a bit about food waste in this issue. Not because it's a national awareness month, but because we believe being more conscious about food waste in our homes, workplaces and the wider world should be an everyday consideration. So this month we have plenty of recipes that are perfect for using up lots of lovely veg, from Rachel Demuth's hearty soups to Chava Eichner's Friday night curry feast – it's so much tasier than a takeaway there won't be any leftovers!
If you've ever bought a specialist ingredient for a recipe then left the rest of the jar to sit unloved in the fridge, then you'll love Katy McClelland's clever dishes using hero ingredients such as miso, preserved lemons and harissa. Pancakes are the origina 'emptying the fridge' recipe, but this year give yours a twist by ditching the plain white in favour of spelt, oatmeal, chestnut or chickpea flour.
Buying and consuming less food is a good New Year resolution for all of us, but if you're struggling to find the perfect balance between healthy eating and a bit of indulgence, then why not try delicious dishes based on the Swedish philosophy of lagom – 'not too much, not too little'. Elsewhere, Dr Rupy Aujla is promoting evidence-based healthy lifestyle advice, making eating well easy with his vibrant veg-packed recipes. Having said all that, on Valentine's Day it's time for date – not diet – night, so cook to impress with Donna Hay's decadent special occasion menu. After all, food is definitely there to be enjoyed, so let's not waste a single crumb.

Inside this issue...

  • Australia’s popular food writer, Donna Hay, whips up a stunning menu, perfect for special Valentine’s Day dining
  • Give Shrove Tuesday a twist with batters using spelt, oat, gram and chestnut flours
  • On curry night, don’t dial the takeaway, instead make your own delicious korma, naan bread and pilau rice
  • Dr Rupy Aujla is on a mission to educate doctors and empower people to better health through good home cooking
  • In the wake of this year’s Veganuary campaign, Sean O’Callaghan shares his personal vegan journey to live a more caring lifestyle
  • Caitlin Galer-Unti explores veggie-friendly destinations in Bucharest and beyond
  • Turn expensive leftover ingredients into the stars of clever midweek meal ideas
  • Warm up with Rachel Demuth’s hearty soups, including Moroccan harira and Thai tom yam

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Inside February issue
Inside February issue
Inside February 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.

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