The end of summer is here, and in its place, we welcome fall.
In this issue, we explore ways to embrace this seasonal change and slower rhythm in order to create space to nurture our inner worlds.
Seeing as fall is the peak of mushroom season, we also take time this issue to celebrate our fungal friends. Join us as we visit the mushroom capital of the world, learn about how mushrooms can support and contribute to health, and enjoy recipes for Mushroom & Nut Ground Beef and Lentil & Mushroom Bolognese.
In this issue, we highlight a vegan changemaker, Gwenna Hunter, and the vegan food bank tackling food insecurity in Los Angeles. We also share our experiences traveling to Santorini, Greece and Puerto Vallarta, Mexico, where we sampled the incredible hospitality and delicious vegan dishes these places have to offer. And, of course, we share a selection of vegan recipes from renowned vegan chefs and recipe creators that we know you will love.
We hope you enjoy this Fall Issue of VEGWORLD Magazine!
