Innholdsfortegnelse for May/June 2017 i VegNews Magazine

Here at VegNews, we have the best jobs in the world. Not only does our team get to interview fascinating personalities and break important, hard-hitting stories, we are also lucky enough to be the first to try buzzworthy vegan restaurants, exciting new plant-based products, and all the latest cookbooks and media. After 17 years of publishing VegNews, every day on the job is still a thrill, and the best part is sharing all of it with our readers. As my team edited this issue, I heard again and again how incredible it is to be veg right this very moment. While 84 pages of scintillating meat-free lifestyle coverage may seem sizable, we could easily publish 200 pages—daily. Flipping through the proofs of our 107th issue, I am—once again—blown away. I’m…

1 Today, it’s not weird for us to start the day off with layers of chocolate, cake, candied nuts, and whipped cream, thanks to National Chocolate Parfait Day! 4 Vegans everywhere will be wearing their “I am not a nugget” tees with pride on Respect for Chickens Day. 13 We just called to say “I love you” to vegan Motown legend Stevie Wonder on his 67th birthday. 16 Want a physique like Matt Frazier’s? The No Meat Athlete Cookbook, out today, means we’re gobbling up Almond Butter- Banana Pancakes and waiting to be transformed. 20 Oaktown’s not just our spot for vegan soul food and potsticker burritos; the Cutest Dog Contest at Oakland VegFest has our name written all over it. 10 I ♥ NY Think you’ll find us anywhere…

Stem cells are harvested from an animal. The cells are placed into a growth-promoting liquid. The growing cells are arranged along a scaffolding agent to give them structure. The nascent meat is transferred to a growth environment called a bioreactor. After a gestation period of several weeks, the mature meat is removed from the bioreactor and packaged for consumption.…

Try This! Stuff the Cheesy Cauliflower Taco filling inside a quesadilla or roll up in a tortilla with beans and potatoes and fry for a unique twist on taquitos. Homemade Corn Tortillas 2 cups masa harina, plus more as needed (see “Tortilla Tip”) 1/2 teaspoon salt 1 cups warm water, plus more as needed 1. In a large mixing bowl, mix together masa and salt, and then add water. If dough sticks to bowl, add 2 tablespoons more masa. If dough falls apart, add 2 tablespoons more water. Consistency should be soft and pliable, but not sticky 1. Heat a cast-iron skillet over medium heat. Line a tortilla press with plastic wrap on both sides, or alternatively, use two 9-inch pieces of plastic wrap and a pie pan. 2. Divide…

Smoky Cheese with Hot Pepper Jelly & Bacon Crostini Makes 40 crostini 1 cup raw cashews, soaked for 4 hours or overnight 2 tablespoons nutritional yeast 2 tablespoons water 1 tablespoon white wine ½ teaspoon granulated onion ½ teaspoon smoked paprika ½ teaspoon granulated garlic ½ teaspoon salt Basic Toasted Crostini 1 (11-ounce) jar hot pepper jelly 1 (3.5-ounce) bag coconut bacon 1. For the cashew cheese, in a high-speed blender or food processor, add cashews, nutritional yeast, water, wine, onion, paprika, garlic, and salt. Blend until creamy, stopping to scrape down sides as necessary. Into a medium bowl, pour cashew cheese. 2. To assemble, on top of each Basic Toasted Crostini, spread 1 teaspoon cashew cheese, drizzle with ½ teaspoon jelly, and sprinkle with ½ teaspoon coconut bacon. Repeat…

Nostalgia is in—dairy and eggs are out. That’s why we’re wolfing down Better Bites chocolatey Mini Mostess Cupcakes, without the guilt. Filled with coconut cream, dunked in ganache, and adorned with an adorable cream squiggle, these snack-sized, blast-fromthe- past cakes are vegan, free of the top seven allergens, and non-GMO to boot. We’ve been known to be pretty picky about our parmesan. But Let Thy Food’s line of vegan Superfood Parms—in flavors like Smoky Chedd’r, Carbonara, and Aspen Ranch—passes all our tests. And the fact that they’re made simply from hemp hearts, garlic, sea salt, and spices means we won’t stop sprinkling any time soon. Louisville Vegan Jerky’s brilliant hipster-vintage branding incorporates local Louisville legends as the inspirations behind each of the company’s tender jerkies. Made in small batches, flavors…

Best Italian “At Fed By Water, the entire menu is vegan, and they have a delicious range of pizzas and calzones. My recommendation is the pasta carbonara (smoked tofu, turmeric, and soy cream topped with crispy seitan). It’s out of this world!” —Megan Thadani, Oxford Best Curry “There are so many veg Indian restaurants in London, so you are never disappointed. But the award for the most original would definitely go to Vantra Vitao and its vegan buffet full of curries and condiments.” —Kim Malo Olivia, London Best Dining Experience “Just Fab is a converted doubledecker bus in Shoreditch run by a wonderful Sicilian chef. The food is authentic, prices are reasonable, and there are always Italians enjoying the food and chatting with the staff, creating a warm atmosphere.” —Orna…

Resident know-it-all Marla Rose solves all of your tough conundrums. Dear Marla, My partner’s family wants me to join them on vacation in Sicily to visit her relatives, but I’m worried about navigating the language and non-vegan foods. How can I be respectful while staying vegan? Signed, An American Vegan in Sicily Congratulazioni! How exciting. With abundant markets teeming with fresh, local produce, you will at the very least have access to fruit, vegetables, and great pasta if you need to make yourself a midnight snack. Like any good traveler, learning some simple phrases to help you get what you need is wise, like, “No meat, please” (niente carne, si prega), “No cheese, please” (senza formaggio, si prega), “No eggs, please” (senza uova, si prega), and “I am vegan” (Io…

READ The Cheese Trap How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy Esteemed plant-based medical doctor and founder of Physicians Committee for Responsible Medicine Neal Barnard shares a collection of scientific reviews and case studies to uncover the truth behind dairy’s addictive and hormonealtering properties on the human body. Why we love it: In addition to understanding how our brains and bodies function under the influence of dairy, Barnard offers his favorite healthy vegan recipes, including Mac ‘n’ Trees, Smoky Tomato-Almond “Cheese” Ball, and Coconut Bacon. What we learned: Barnard includes a 2012 scientific review showing how dairy fat significantly impairs lung function in asthmatics. Captive Longtime animal-rights activist and award-winning photojournalist Jo-Anne McArthur captures the unimaginable daily pain and suffering wild animals…

With a strawberry on top Because even with a freakshake, we have to get in our five-a-day, right? Whip it good Hand-whipped salted coconut whipped cream is light as a cloud, yet helps support a tower of mouthwatering sweets. When it comes to dessert, bigger is always better. Enter the freakshake. These over-the-top shakes are all the rage in the social media universe thanks to eyepopping ingredients and gravitydefying construction. So we’re crafting our very own, sure to satisfy any sweet tooth. Cupcake craving It wouldn’t be a freakshake without a whole, fudgy cupcake adorned with chocolate buttercream frosting and vegan sprinkles. Pop star Puffy caramel corn on a bed of strawberry frosting provides a sweetand- salty, crunchy element to our super-sugary shake. Think pink Strawberry-coconut ice cream blended with…

1 Anna Starostinetskaya The New Meat, p.32 Where I live: San Francisco Veg for: 6 years What I ate for breakfast today: Two bananas I make a mean: Spicy 10-bean chili My favorite smoothie blend: Strawberries, banana, cacao, and coconut milk My favorite vegetable: Anything pickled My vegan splurge: Pacifica cosmetics My favorite vegan city: New York My must-have kitchen tool: Cast-iron skillet 2 Julieanna Hever VegNutrition, p.64 Where I live: Los Angeles Veg for: 11 years What I ate for breakfast today: Salad with beans, salsa, and nutritional yeast I make a mean: Hummus My favorite smoothie blend: Mango, pineapple, kale, romaine lettuce, cayenne, lime juice, and coconut water My favorite vegetable: Brussels sprouts My vegan splurge: French fries My favorite vegan city: New York My must-have kitchen tool:…

LOS ANGELES 1 FROM FAST-CASUAL CHAIN Veggie Grill to high-end restaurant Crossroads (order the shiitake bacon benedict and be prepared to spot celebs such as Zooey Deschanel and Oprah Winfrey), Los Angeles is, hands-down, the most veganfriendly city in the country. In Echo Park, after you gawk at PETA’s impressive headquarters in the Bob Barker Building, dine in style at Sage Vegan Bistro (don’t miss the popular Fritto Tempeh Reuben, complete with fried, pickled cabbage). Head to Venice Beach for a raw bowl at Café Gratitude, and don’t forget to drop in to Doomie’s Home Cookin’ in Hollywood for the Deep Fried Oreos (it’s vegan, so it’s healthy). And go ahead: put your hands on vegan James Cameron’s Walk of Fame star and make like a true Tinsel Town tourist.…

80% The percentage of all antibiotics produced that are used on farmed animals 70% The percentage of agricultural land worldwide used for raising livestock 28% The percentage of all fresh water around the globe used to produce animal products 100 The billions of land animals killed each year for food around the globe 2,500 The number of gallons of water required to grow one pound of beef 116,000 The tons of waste produced every second by farmed animals in the US…

Crispy Fish Sticks Makes 12 fish sticks 12 whole hearts of palm, patted dry 1 teaspoon salt, divided 3 tablespoons lemon juice 1 teaspoon vegan Worcestershire sauce 2 tablespoons ground flaxseeds ½ cup warm water ¼ cup all-purpose flour 2 ½ teaspoons Old Bay seasoning, divided 1 ½ teaspoons kelp powder, divided 3 8-inch rice-paper wrappers 1 cup hot water, plus more as needed ½ cup panko breadcrumbs 4 cups canola oil, for frying 1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper, and spray with a light coating of cooking spray. Run a fork along length of hearts of palm multiple times until a shredded texture is achieved (should yield about 1 cups). Spread onto paper towels, place additional paper towels on top, and press…

Chocolate Cream Pie Makes 1 pie For the shortbread crust: 2 teaspoons ground flaxseeds 1½ tablespoons hot water ¾ cup plus 2 tablespoons sugar ¾ cup plus 2 tablespoons vegan butter, room temperature 2 teaspoons vegan milk ¾ teaspoon vanilla extract 1¼ cups all-purpose flour For the chocolate filling: 1 cup raw cashews, soaked in hot water for 30 minutes and drained ¾ cup maple syrup ½ cup liquid from refrigerated can of full-fat coconut milk ½ cup mashed avocado 2 cups vegan chocolate chips ⅛ teaspoon salt For the coconut whipped cream: ⅔ cup solid coconut cream from refrigerated can of full-fat coconut milk 2 tablespoons powdered sugar 3 tablespoons grated dark chocolate, for garnish 1. For the shortbread crust, in a small bowl, combine flaxseeds and water. Let…

VegNews: How has London’s vegan dining scene evolved in the last two decades? Alex Bourke: When I produced the first edition of Vegetarian London in 1994, there were around 100 vegetarian restaurants, of which less than five were vegan. Now there are around 250 vegetarian restaurants, cafés, and market food stalls, and about half are vegan. VN: What’s trending right now on the London culinary landscape? AB: The new Temple of Seitan vegan fried chicken shop in Hackney is making waves, as is Ella Woodward’s (of Deliciously Ella blog fame) new eateries and cookbooks. There’s also the new Morrissey cookbook, Defensive Eating with Morrissey: Vegan Recipes from the One You Left Behind. VN: What are your mustn’t-miss food destinations in London? AB: We have some fabulous vegan cake shops, especially…

VegNews’ Beauty Editor Aurelia d’Andrea dishes the latest in vegan style. BEACH SEASON IS SO CLOSE you can practically hear the splash of the surf, yet your summer vacation is still months away. Don’t lose hope! Instead, mix yourself a Mai Tai and devote a day to staycation pampering. These luxe potions will keep you afloat until your holiday lifeboat arrives. 1/ Tan-talizing pins No one will guess your legs have spent the last few months in virtual hibernation after massaging French Girl Organics’ Lumiere Bronzing Oil into your UV-deprived pins. The silky elixir imparts a subtle sheen and just a hint of a suntan, so you won’t add extra glare to the landscape on your first day at the beach. 2/ Tropical smooth(ie) The name gives it away: Mahalo…

As health-conscious as some vegans can be, the truth is, vegans die, too. That’s why authors of the brand-new Even Vegans Die—Carol J. Adams (The Sexual Politics of Meat), Patti Breitman (How To Eat Like a Vegetarian, Even If You Never Want to Be One), and Virginia Messina (Vegan for Life)—have teamed up for this refreshing take on why some vegans get sick, and what we can do about it. VegNews chatted with the authors about this tell-all that emboldens readers to make the best decisions regarding their health and their legacies. VegNews: What prompted you to write Even Vegans Die? Adams: Everyone dies, but when we start thinking about it, some special concerns arise for vegans. From responding to another vegan’s illness to making arrangements for companion animals, issues…

ATLAS MEAT-FREE DELICATESSEN Miami, FL Atlas satisfies meat-free Miamians with classic Italian fare (including an authentic pastrami on rye), as well as some locally inspired offerings such as fried plantain sandwiches and Spanish potato-meat croquetas. THE BUTCHER’S SON Berkeley, CA Selling everything from drunken almond feta by the pound to chocolate chip cannoli to pancakes, bacon, and eggs for weekend brunch, the culinary geniuses behind The Butcher’s Son are constantly tinkering with their innovative menu. THE HERBIVOROUS BUTCHER Minneapolis, MN With more than 40 meats (including Jalapeño Cheddar Brats and Filet Mignon) and 21 cheeses (such as Camembert and Smoked Gouda), it’s no wonder everyone from Jon Stewart to Food Network’s Guy Fieri loves this place. MONK’S MEATS New York, NY Former corporate lawyer Chris Kim’s shop offers both a…

Smaller farm operations that tout “humanely raised” or “grass-fed” products aren’t feasible either, as global meat consumption continues to outpace the renewability of our natural resources. Plant-based meats are one solution to reducing the number of animals raised for food. However, giving up meat entirely is mostly attractive to those willing to change their diets for ethical reasons. Until recently, appealing to selfprofessed meat-lovers to consider the environment and animals when making food choices has been an exercise in futility. “But, bacon!” they cry. Plant-based anything is deemed “gross,” and the mere mention of the word “vegan” can spark hostility. When factoring in growing demand for flesh in developing countries, where dietary choices are often a privilege rather than a right, the task at hand becomes all the more challenging.…

The Young & Broke When you’re on a strict budget, meal planning and knowing where to find a good deal is essential. With a few tweaks, you’ll have no problem sticking to your budget—and your ethics. BUDGET: $30/week Apples/3 lbs..............................................................................$2.40 Bananas/1 lb..................................................................................66¢ Brown rice/1 lb.............................................................................69¢ Creamy peanut butter/16 oz................................$2.49 Dried black beans/2 lbs............................................ $2.18 Dried lentils/1 lb..................................................................$2.00 Dry pasta/1 lb................................................................................99¢ Frozen fruit/32 oz................................................................$4.00 Frozen mixed vegetables/1 lb............................ $1.49 Hummus/1o oz.......................................................................$3.00 Instant ramen/2 packs...................................................... 26¢ Instant oats/42 oz.............................................................$2.39 Russet potatoes/1o lbs...............................................$2.49 Shredded wheat cereal...............................................$2.00 Spinach/1o oz..........................................................................$2.00 Total: $29.04 Buy bargain produce Potatoes, carrots, and green beans are all versatile, filling, budget-friendly vegetables that can be incorporated into an array of meals. Go generic No matter where you shop, buying generic and storebranded products will help keep the bill low. Many of…

Sun-Dried Tomato, Olive & Lentil Pâté Serves 6 6 cups water 2 teaspoons salt, divided 1 bay leaf ¾ cups dried green lentils 2 tablespoons safflower oil 1 large yellow onion, finely chopped 8 cremini mushrooms, diced ½ cup toasted pecan pieces ½ teaspoon black pepper ¼ cup lemon juice or white wine 4 fresh thyme sprigs, finely chopped ¼ cup sun-dried tomatoes in oil, finely chopped, plus more for garnish 10 Castelvetrano olives, pitted and roughly chopped, plus more for garnish 1. In a medium pan over high heat, add water, ½ teaspoon salt, and bay leaf. Bring to a boil, add lentils, turn down to low heat, and cook uncovered about 30 minutes, or until lentils are tender. 2. In a large pan over medium heat, add oil,…

More than 17 million tourists find a reason to visit London every year, but the cuisine typically isn’t one of them. The cliché of British food as bland, boiled, and over-processed has persisted for years, and has turned into something of an international joke: “One cannot trust people whose cuisine is so bad,” former French president Jacques Chirac famously said of the Brits. It’s long past time to put this stereotype to rest, as London now has one of the most vibrant and varied restaurant scenes in the world. With its massive and diverse immigrant population, visitors can find any cuisine they desire—from South Asian to West African to Jamaican—and the influence of these different ethnic groups has made its mark on everyday English fare. And though London is known…

VegNews’ nutritionist Julieanna Hever, RD, is on call for your health questions. Q Do you have any tips on how to manage stress when there doesn’t seem to be enough time in the day? Everyone will experience stress at some point in their life. A small dose is actually healthy, and can motivate us to step up to the plate when we’re confronted with a life crisis. It is when stress is left untreated that it can lead to health issues. Chronic stress can affect your entire body (including your immune, nervous, and endocrine systems) and take a tremendous toll in numerous ways. Fortunately, there are habits you can incorporate into your life that profoundly alleviate these effects. Exercise is one of the most powerful outlets for stress, as it…

VegNews’ Senior Editor Jasmin Singer (thinks she) knows a thing or two about love, and is baring all. When I was a brooding teenager growing up in New Jersey—whose only experience with love was through the morbid poetry I would write—I swore I had it all figured out. Now in my late 30s, and having redefined myself more times than I care to admit, I know a lot less about love than I did 30 years ago, when posters of Kirk Cameron stuck to my walls and images of my future husband and kids stuck to my vision of whom I’d be. Apparently, not everything unfolds the way we predict. Not only did Kirk turn into an evangelist, but I turned out to be a kale-munching, child-free lesbian. Still, as…

1. ORGANIC UNSWEETENED SOY MILK I use this every morning in my coffee. I like it because it foams up so well with my milk frother! 2. MAPLE SYRUP Real maple syrup is a necessity for oatmeal, teff porridge, dressings, and for making my famous No Bake Cherry Crumble. 3. DIJON MUSTARD I love a good vinaigrette, and Dijon mustard is always my secret ingredient. 4. GOCHUJANG I use this Korean red pepper paste in salad dressings and savory bowls—it adds a spicy kick and turns bland into unforgettable. 5. TEMPEH Tempeh is one of my favorite foods, especially marinated and served with collard greens, rice, kimchi, and, of course, sweet potatoes. 6. MANNA BREAD I can’t explain how much I adore this satisfying, sprouted bread—it’s healthy and hearty all…