A great magazine but I had noticed recently that many of the recipes contained cheese and eggs and felt, given the comments they made in their last issue in regards to dairy free and veganism in general, it wouldn't do any harm to request they redress the balance!
Hey Cook Veg!
In The Veggie Awards in your January issue you stated that dairy-free is currently the fastest growing sector of the food market. You also mentioned that food producers are beginning to understand that by making their products free of animal products they're not actually losing anything but rather gaining a whole host of new customers.
So come on Cook Veg, how about keeping up with the times yourselves and moving away from the seemingly over reliance on cheese and eggs in your recipes? If anything, since I first subscribed, the proportion of recipes containing eggs and cheese seems to have increased (along by the way with inaccuracies in the labelling of some vegan recipes!). Prove to your vegan readers that veganism finally is 'very much part of the mainstream' by upping the ante on vegan recipes at the same time as further broadening the repertoire of our fellow vegetarians.
In The Veggie Awards in your January issue you stated that dairy-free is currently the fastest growing sector of the food market. You also mentioned that food producers are beginning to understand that by making their products free of animal products they're not actually losing anything but rather gaining a whole host of new customers.
So come on Cook Veg, how about keeping up with the times yourselves and moving away from the seemingly over reliance on cheese and eggs in your recipes? If anything, since I first subscribed, the proportion of recipes containing eggs and cheese seems to have increased (along by the way with inaccuracies in the labelling of some vegan recipes!). Prove to your vegan readers that veganism finally is 'very much part of the mainstream' by upping the ante on vegan recipes at the same time as further broadening the repertoire of our fellow vegetarians.
Watch this space! - PLEASE SEE COMMENT BELOW FOR RESPONSE ON 10TH DEC 2012.
PLEASE ALSO SEE WHAT HAPPENED WITH THE 'VEGAN' GUIDE THEY PRODUCED AT
http://driftwoodvegans.blogspot.co.uk/2013/02/another-letter-to-cook-vegetarian.html
http://www.cookveg.co.uk/
A LOVELY AND PROMPT REPLY FROM FAE, EDITOR OF COOKVEG WITH NEWS OF A FREE VEGAN RECIPE BOOK AVAILABLE SOON WITH COOKVEG.
ReplyDeleteThanks for your email. While dairy-free is the fastest growing sector of the food market, we have proportionately a much larger number of vegetarian readers so our job has become striking the right balance between luscious dairy-free risottos and toothesome roasted vegetable quiches.
I think you're quite right about not losing out by featuring more vegan recipes though and this is something we strive to do each issue. In fact, next issue we're going to have a free recipe book attached to our March issue (on sale Jan 25th) which is a meal planner for 28 dairy-free months. This will hopefully give our vegan readers dozens of breakfast, lunch and dinner ideas, plus it might sway a few of our vegetarian and meat-eating (that's right, we have meat-eating readers too!) to give dairy-free a whirl.
I've been working on the book recently and have found just from a little extra inspiration, my dairy consumption has dropped dramatically! (I'm usually vegetarian.)
I do hope this helps and thanks for the feedback. We look forward to providing even more superb vegan recipes over the next year.
Warm veggie (and vegan!) wishes,
Fae
Fae Gilfillan - Editor