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Issue 3

Issue 3

$6.00 USD
$6.00 USD
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What's In This Issue

  • the blackened cook: a modern dinner party
  • baking bread for experts in burning food
  • vegenista & mom's risotto portobello
  • spectacularly simple soups
  • food fight: organics vs. monsanto
  • growing sprouts & microgreens
  • a garden feast
  • spring book reviews
  • spring product guide
  • vegan bodybuilding
  • spring recipe book

    Our faves from this issue

    Savory recipe: sun-dried tomato cheezy monkey bread

    Sweet recipe: springtime sugar cookies with naturally-colored icing (we made these for the Worldwide Vegan Bake Sale when this issue first came out and made over $600 for our local animal shelter!)

    Notable feature: the blackened cook - a modern dinner party

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      We accept all major credit cards and Paypal. We ship worldwide - on the cart page you can calculate shipping to your location before ordering.

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      Since we're an indie mag with no ads, we rely entirely on readers to go to print. That means that every dollar we make goes toward printing and paying our writers, which can take time to raise.

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      All mag subscribers, whether print or digital, get access to our monthly Club bonus content and database of all articles and recipes from the issues in their subscription.

      Think of it like Patreon rewards - recipes, printables, ebooks, tips, and more. Learn more on our FAQ page.

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