Vegan - Page 4 of 4

Thanks to coconut milk corn soup is characterised by light flavours and scents of summer.

This version of apricot crumble is delicate and extravagant. Not only is the crumble crunchy but also the base made of flour, sugar and oil.

Guacamole is an easy-to-prepare and scrumptious Mexican sauce for seasoning canapés, raw vegetables and rice.

The Guardian has released a video that explains, in figures, why eating less meat is good for the planet.

The fruit and quinoa salad is good for breakfast or as a snack in the afternoon.

From Morocco, a tasty, colourful salad that is quick to prepare. It has a fresh and deep taste, perfect for spring and summer. Here’s the recipe.

In California c’è una scuola che insegna il rispetto per l’ambiente e serve agli studenti un menù vegano, è la Muse School di James e Suzy Cameron.

A creative recipe for a hot, cleansing, colourful and tasty mixed bean soup.

A fresh and tasty recipe all the way from the Maghreb tradition.

A recipe made with (almost) only raw ingredients: fresh, tasty and eco-friendly. For a veggie snack or a yummy appetizer.

Vegan page 4