The Vegan Culinary Experience
I had a treat in my email this morning, an email from The Vegan Culinary Experience, an online magazine devoted to vegan cooking. It contained a few advance recipes from the next issue, which will be about Italian cuisine. Recipes for such dishes as arancine (risotto balls stuffed with seared mushrooms) and insalata d’arance (orange salad with basil) make me want to run home and start cooking.
Even better, each recipe comes with information about how to make low-fat or raw versions, as well as notes about why certain steps are taken, what equipment will be needed, detailed nutritional breakdowns, and more. The magazine similarly offers more than you might expect, with attractive photography, interviews, reviews, and more, in addition to recipes.
Best of all, a subscription to the magazine is free. But if you’re not yet convinced, you can download the current issue - on “The Art of Tea” - without subscribing. It’s definitely worth checking out!
