Vegan Food & Living

You may or may not be a fan of Halloween, but there’s no denying that it’s nice to embrace all the pleasures that autumn brings. The pumpkin carving, the soups and stews, the woodland walks through crunchy leaves… it’s a joy for the senses. Hopefully this issue will fill you with inspiration for the season ahead – especially our super-cute stuffed squashes on p16. October is also Breast Cancer Awareness Month and, having watched two friends go through treatment for breast cancer this year, it’s encouraging to read about how we can reduce our risk with diet and lifestyle on p60. Infact, studies show that a healthy vegan diet can reduce incidents of cancer by up to 35 per cent! If you want to take things a step further, why…

NIKI WEBSTER We tasked the Rebel Recipes chef with creating our cover recipe this month – turn to p16 to make her mini squashes! VERONIKA PROŠEK CHARVÁTOVÁ Bioligist and health researcher Veronika, from Viva!, advises what to eat to reduce our risk of breast cancer on p60. CHICHI DUNFORD Fed up with supermarket veg? Head Gardener ChiChi helps us to start growing our own produce using the no dig method on p92. ROMY LONDON The vegan blogger and cookbook author shares some of her spookiest Halloween sweet and savoury treats from p13 this month. MICHELLE BERTHELS Discover the superfoods hiding in your kitchen cupboards, with holistic health mentor and lifestyle coach Michelle on p62. THE HAPPY PEAR The Irish twins with a zest for life (and veg), Stephen and David…

BLACK VEGAN VOICES October is Black History Month in the UK, and the perfect time to celebrate black culture and discover new chefs, influencers and businesses to follow. Why not try cooking a dish by Jacob King (formerly @penveganmunch), who is a master at transforming everyday veg into flavour-packed, meaty meals? Or check out previous Simply Vegan podcast guest Rachel Ama, whose Caribbean, African and Welsh roots are evident in her vibrant and wonderfully eclectic dishes. If you love reggae, put the legendary Macka B on your playlist – the vegan activist performed at Vegan Camp Out in July to a packed-out tent. And for more foodie inspiration, be sure to follow @iamtiffanyshirley and @veganbrownting for mouthwatering recipe ideas and eco beauty advice. The US-based Afro-Vegan Society (afrovegansociety.org) is a…

1460 VEGAN UNISEX LACE-UP BOOTS £170 at drmartens.com These hard wearing, classic Dr Marten boots go with everything and are super comfy thanks to the air-cushioned sole. RELIFE JONTY MENS TAN BROWN BOOTS £49.99 shoezone.com Warm and cosy with a super soft lining and handy side zip, this practical style will see you through autumn, winter and beyond. BLOWFISH MALIBU VEDDER CHELSEA BOOTS £40 at office.co.uk Stylish and available in a choice of colours, these women’s ankle boots look great with dresses and jeans.…

While vegan options at pubs, restaurants and cafés have increased in recent years, our choices are still somewhat limited – there’s only so many times you can eat a Beyond Burger or chickpea curry. Not only does this put people off going vegan, but sometimes life calls for something a little bit special. This increase in expectation from the growing vegan community, along with the huge numbers of people in the UK wanting to reduce their meat intake, has led to restaurateurs getting more innovative with their offerings. Think back to the Great British Menu earlier this year, when we watched Kirk Haworth wow judge Tom Kerridge (and go on to win) with his Cacao Gateaux with a Sour Cherry and Toasted Macadamia topping served with Coconut Blossom ice cream.…

SPOOKY SQUASH RISOTTO By Sorrel Scott for Abel & Cole (abelandcole.co.uk) | Serves 4 | Prep 20 mins | Cook 45 mins 1 butternut squash, about 800g2 leeks2 carrots2 garlic cloves1 vegetable stock cube1 tbsp Italian herb blend400g (2 cups) risotto rice250g (1⅔ cups) cherry vine tomatoes200g (5-7 cups) baby leaf spinach200ml (scant 1 cup) soya cream25g (3 tbsp) pine nuts1 lemon 1 Preheat the oven to 220°C/Gas Mark 7. Halve the butternut squash lengthways and scoop out the seeds (see above on how to use them up). Chop into 1-2cm (½-¾in) thick chunks. Tumble the squash onto a large baking tray lined with greaseproof paper and drizzle with 1 tbsp oil. Season with a pinch of salt and pepper. Roast in the oven for 20 minutes. 2 While the squash roasts, trim…