Ripe is a 1/4-letter size vegan cookzine published by jae steele of Montreal, Quebec. Each issue features a number of vegan recipes, along with cooking articles and product reviews.
Ripe #1 - The smallest of jae's cookzines, with 20 recipes including Almond Milk, Bran Muffins, Wholesome Grain Bread, Heavenly Herb Bread, crispy-fried Tofu, Guacamole, Moroccan Garbanzo Bean Soup, and Cowgrrrl Cookies. There's also a mango cutting tutorial, a fun article on quinoa, product reviews, and a list of her top ten favourite cookbooks.
Ripe #2: winter recipes - 40 recipes described as vegan comfort food including Borscht, Leek & Potato Soup, Root Mash, Millet and Seed Stuffing, Pad Thai, Carrot Cake, Hot Toddies and Candied Corn.
Ripe #3 - This 80-page zine includes Morning Muslei, Corn Cakes, Fried Green Tomatoes, Applesauce, Mango Salad, Tabouleh, Ginger Sesame Pasta Salad, Bruschetta, Cannelini Kale Soup, Sweet Potato Soup with Coconut Milk, Portabella Burgers, Pizza, Indian spice mixes, Mangoes with Coconut Milk Sticky Rice, Rhubarb Crumble, Cherry Pie, Zen Brownies, Dr. Razzle Tazzle's Chocolate Raspberry Explosion, and Coffee Syrup. It also gives a rundown on essential kitchen equipment, product reviews, and tutorials on sprouting avocado plants and trapping fruit flies.
Ripe #4 - Some of the 40 recipes included are Cinnamon Swirl Biscuits, Zucchini Date Muffins, Polenta, Miso Gravy, Reduced Balsamic Vinaigrette, Three Lentil Soup, Maple Roasted Roots, Chipotle Blackeyed Peas with Maple Mashed Sweet Potatoes, Fettucini No-fredo, Lentil Loaf, Lime Coconut Cake, Carob Chai Cake with Cardamom Icing, Rice Pudding, Peanut Butter Cookies, and something like Tiramisu. There's also product reviews and a discussion about the importance of organic food.