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    PlantBased Magazine14 min read
    Ice Cream
    Makes: 12 bars Dairy-free ice cream, gooey date caramel, toasted cashews, all bundled in dark chocolate. For the ice cream: • 250g (8.8 oz) raw cashews, soaked 3+ hours and drained• 105g (3.7 oz) maple syrup• 120g (4.2 oz) full-fat coconut milk• 1 ts
    PlantBased Magazine12 min read
    BBQ Cooking
    Serves: 6 Don’t just settle for a sausage in a bun this BBQ season, upgrade your hot dogs with some delicious toppings.. • 6 Moving Mountains Hot Dogs• 6 hot dog bread buns The Classic: • 1 pickled cucumber, sliced• 1 tomato, chopped or diced• Mustar
    PlantBased Magazine3 min readDiet & Nutrition
    Ten Minutes With… Rohini Bajekal
    How long have you been vegan, and what made you make the change? My journey to veganism was not linear. I first went vegan 20 years ago along with my mum and sister after connecting the dots between the dairy and meat industries. Unfortunately, in my

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