Issue 30: Explore
WHAT'S IN THIS ISSUE
- learning to cook with a conscience
- finding ourselves (and our limitations) in the world we live in
- learning to love the foods we hate
- baking with natural pigments
- making our own vegan pop tarts
- celebrating international dishes that don't get much press in the US
- veganizing the standard American breakfast
- experimenting in cultured cheese
- finding clarity in South Korea
- living the van life
- hail seitan
- using spices to take our pantry around the world
- learning how to travel the world while vegan, without stressing
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)
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