The first fall edition of plant-based Forks Over Knives magazine hits shelves this week, and will feature a number of holiday recipes.
Described as a 'bookazine', the special release will include over 100 pages of plant-based content, with 62 recipes in total.
A number of fall-themed vegan recipes will be featured, including what the makers have branded 'the ultimate holiday menu' in time for Thanksgiving.
The new release is designed to last, and provide a feast for the eyes, as well as the stomach.
Forks Over Knives President Brian Wendel told Plant Based News: "It uses thick, high-quality paper, and includes recipes, tips, and success stories.
"The recipes are specifically chosen for their deliciousness, and then styled and photographed to provide a consistent and gorgeous presentation throughout each issue."
The magazine is intended to make plant-based living easily digestible for its readers.
Wendel said: "I am excited about the magazine because it provides an opportunity to showcase a whole-food, plant-based lifestyle in a beautifully presented, fun and approachable way.
"It also allows us to extend the healthy plant-based message to the customers of mainstream stores such as Walmart, Target, Kroger, and Albertsons."
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.
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