Reading Time: < 1 minute The special release is now available at stores such as Walmart, Target, Kroger, and Albertsons (Photo: Facebook)
Reading Time: < 1 minute

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.

Quality presentation

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.”

Fun and approachable

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.”

Emily Court

Emily Court is a writer and content creator published in Plant Based News, Raise Vegan, Living Vegan and The Financial Diet. A self-described "recovering vegan hothead," she is now a pragmatic member of Vancouver's vibrant and growing plant-powered community. Hailing from Halifax, Nova Scotia, she holds a BA in Spanish and certificate in Intercultural Communication from Dalhousie University, where her thesis focused on topics of cultural and gender-based discrimination. She aims to apply a privilege-conscious and culturally sensitive approach to her work in all fields.