Innholdsfortegnelse for July/August 2017 i VegNews Magazine

Summer is the season for adventure, a time to escape the stress of everyday life. Whether you fancy the beach or a city, the mountains or desert, getting away from it all this time of year is what so many of us crave. If you’re anything like me, at the top of your travel to-do list is eating amazing food. My sojourns revolve around what I will be having for breakfast, lunch, dinner, and everything in between. I gather recommendations from friends, pore over listings online, and peruse back issues of VegNews to build my ultimate food tour for every place I visit. Experiencing the local vegan food scene is what gives me the most pleasure on my travels. With this July+August Summer Issue (our 108th!) in hand, I am…

Hong Kong is undergoing a green transformation and Green Common is leading the charge. With an interest in the plant-based lifestyle exploding, the wildly successful retailer has launched six Hong Kong locations in five years, each boasting everything from fresh produce and kitchen staples (Califia Farms and Earth Balance are local favorites) to grab-and-go meals and a deli— where the popular Beyond Burger recently debuted to major media fanfare. “Eating is not simply an act to fill our stomachs,” founder David Yeung says. “Every meal is an opportunity to learn about the interdependence between us and the ecosystem.” With such a forward-thinking approach— and a population hungry for healthier fare—it’ll be no time before this enterprise truly makes green living a lot more common.…

1 Have fun blowing out your candles, Pamela Anderson! The staunch animal activist and Hollywood icon turns 50 this year. 2 Chocolate chip scones, raspberry sorbet, and everything in between— that’s what we have to look forward to in the new edition of Colleen Patrick- Goudreau’s The Joy of Vegan Baking. 4 Catch us outside grilling corn, asparagus, seitan, and more in honor of Independence Day—Independence From Meat Day, that is. 8 Summer sun, plant-based grub, good tunes, and more await at the Long Beach Vegan Food & Music Festival. 10 On National S’mores Day, we’re eating our weight in gelatin-free vegan marshmallows. 12 From Buddha bowls to beef and broccoli, you won’t want to miss the all-veg food court at Chicago’s Veggie Fest, America’s largest vegetarian festival. 15 Clear…

As a sewing operator in one of Bangladesh’s many garment factories, Nilima Choudhuri (not her real name) sits in a hot room on a wooden bench, hunched over a sewing machine, stitching together small pieces of fabric. Today, it’s shirt sleeves. Tomorrow, it may be cuffs or jacket hoods. The pressure to meet daily quotas is tremendous, resulting in a frenzied pace and little time for lunch or bathroom breaks. The 22-year-old’s back, shoulders, and fingers ache. Her first year, she earned 18 cents an hour—that’s $38 a month in a part of the world where the monthly rent for a one-bedroom apartment is $84. It’s garment workers like Choudhuri who help create clothing sold worldwide by some of the biggest brands in fashion. A year after Choudhuri started her…

From-Scratch Vegan Hot Dogs Makes 8 hot dogs 1 (12-ounce) package extra firm tofu, pressed and crumbled cup finely ground yellow cornmeal cup vital wheat gluten flour 1 tablespoon arrowroot powder 2 tablespoons safflower oil teaspoon liquid smoke 1 tablespoons vegan Worcestershire sauce 1 tablespoons sugar 1 teaspoons salt teaspoon black pepper teaspoon garlic powder 1 teaspoon smoked paprika teaspoon ground mace (see “Chef’s Tip”) teaspoon mustard powder 8 whole wheat hot dog buns 1. In a large food processor or highpowered blender, add all ingredients except hot dog buns, and blend until dough forms. 2. Cut 8 4 x 6-inch pieces of parchment paper and aluminum foil. Remove dough from food processor and divide into 8 equal portions (about cup each) and, with damp hands, form each segment into…

Vegan Lobster Rolls Makes 4 rolls 8 cups chopped king oyster mushroom stems cup plus 2 teaspoons fresh lemon juice, divided 2 teaspoons salt 1 cup grated beets, optional (see “Chef’s Tips”) cup softened vegan butter, divided 4 whole (3 to 4 inches long) hearts of palm, rinsed and patted dry cup vegan mayonnaise cup sliced celery 1 tablespoon minced fresh chives 2 teaspoons chopped fresh dill teaspoon seaweed powder (see “Chef’s Tips”) 1 teaspoon Old Bay Seasoning, plus more for garnish teaspoon black pepper 4 6-inch buns, sliced, or New Englandstyle split buns (see “Roll with It”) 4 large butter lettuce leaves 4 lemon wedges, for garnish 1. In a large mixing bowl, add mushroom stems, cup lemon juice, and salt. Toss to coat, place in a colander, and…

Cracked up Vegan graham crackers without honey can be difficult to find. Kinnikinnick Foods and Sweet & Sara both offer vegan, bee-free crackers that are available in stores and online. Fruit swap Instead of blueberries, try making this icebox cake with ripe stone fruit such as thinly sliced plums or peaches. Get boozy Add orange liqueur to the blueberry filling before roasting, and mix amaretto into the coconut whip for a delightful adult version of our icebox cake. Jackie Sobon (veganyackattack.com) is author of Vegan Bowl Attack!, a blogger, and professional food photographer who loves playing with her food.…

For saison lovers Jester King Brewery, a local legend with a farmhouse brewery in Texas Hill Country, crafts a cedaraged El Cedro with a masterful blend of citrus, pine notes, and a peppery finish. For pilsner lovers Live Oak Brewing Company’s crisp, golden Pilz pilsner is a house favorite, and hoppy selections from acclaimed breweries—including the much-lauded Prairie Artisan Ales out of Tulsa, OK—also appear on the menu. For stout lovers Prairie BOMB!—a luxurious imperial stout aged on coffee, vanilla beans, cacao nibs, and peppers—allows diners to drink their dessert. For wild ale lovers The sour American wild ale Funky Gold Mosaic is a bold, aggressive beer best enjoyed with the menu’s burger offerings. For porter lovers Top-rated (512) Pecan Porter is a malty, midnight-black favorite made with chocolate and…

Amsterdam is known for having some of the best Indonesian food outside of Jakarta. If you get a hankering for something spicy, try these restaurants for a true vegan taste of the Spice Islands. At Kantjil & de Tijger, the plantbased options are epic. Try the spicy-sweet gado gado (sautéed vegetables topped with peanut sauce), sambal goreng laboe siam (pumpkin in coconut-chili sauce), and tempeh goreng (deep-fried tempeh with sweet and spicy sauce). At Blauw, the vegan rijsttafel boasts more than a dozen dishes, including vegetable satay, spiced tempeh, fried banana, roasted coconut, and sweetand- sour cucumber. À la carte plates include pepes tahu—the vegan house specialty made with steamed tofu, kemiri nuts, lime, and basil. Look for tantalizing savory dishes such as tofu in a banana leaf with chilies…

VegNews’ Beauty Editor Aurelia d’Andrea dishes the latest in vegan style. REMEMBER WHEN finding cute vegan footwear actually required a modicum of effort? Now the hard part of ethical shoe shopping is simply narrowing down the epic possibilities. From sensible flats in high-tech fabrics to sky-high heels in leather-like synthetics, there’s no shortage of show-stopping vegan looks to keep your feet stylish at every occasion. 1/ Desert Queen Monisha Raja works with women’s collectives throughout India to bring something unique and original to each pair of Love is Mighty shoes. These deluxe, handmade slides feature vivid woven fabrics and sparkly metallics. Which summer festival will you flaunt your fancy footwear at? Shahana sandal, $350 2/ Chic & Cheerful Barcelona-born Mireia Blanch brings a distinctly European flair to By BLANCH, a…

READ The Unheeded Cry Animal Consciousness, Animal Pain, and Science Colorado State University animal sciences professor Bernard Rollin explores the scientific evidence around animal pain and consciousness, helping to illuminate the ways animals experience the world. Why we love it: While the first edition of this book focused solely on lab animals, this updated text includes insights on animals raised for food. What we learned: New findings about animal consciousness should inspire scientists to take responsibility for their continued exploitation of animals in labs. The Skeptical Vegan My Journey from Notorious Meat Eater to Tofu-Munching Vegan Former meat-obsessed dude turned vegan Eric Lindstrom describes his journey toward a plant-based diet in this humorous account filled with pitfalls and revelations. Why we love it: We get to relive the awakening that…

Combining the ultimate sweet-tooth trifecta, NadaMoo’s Birthday Cake Cookie Dough Ice Cream is packed with chocolate-chip cookie dough, rainbow sprinkles, and pieces of frosted yellow cake. The independently owned, Austin, TX vegan ice cream brand has no shortage of fun coconut milk-based flavors (try the Chocolate Cherry Fudge Brownie and That Snickerdoodle Dough), but this new celebratory flavor takes the cake! nadamoo.com Breakfast just got a lot easier thanks to Follow Your Heart’s Rocket Cakes refrigerated pancake and waffle batter. This conveniently packaged, ready-topour, organic vegan batter is perfect for busy mornings or lazy weekend brunches, and will make up to a dozen perfectly fluffy pancakes in minutes—no water, egg replacer, or effort required. If you’re looking for us, we’re out buying blueberries, walnuts, and chocolate chips. followyourheart.com The only…

Tag your Instagram pics with #vegnews for a chance to be featured in the magazine! “Just bought the May+June VegNews magazine at @barnesandnoble. I love the front cover of ‘Hello, Taco Night!’—it has everything inside, from recipes, food, culture, travel, and products to restaurants, stores, ads, and more. CAN’T WAIT TO READ IT!!!” @mecca2525 VEGNEWS.COM MUST-READS! 1. 10 Dreamy Smoothie Bowl Recipes 2. The Ultimate Summer Road Trip 3. Vegan Summer Date Ideas 4. 5 Veg-Friendly Beach Towns 5. Dairy-Free Ice Cream Guide We are so excited about being featured in VegNews and that Miami was named one of the Top 10 Vegan Cities in the US! @plantedinmiami Thrilled to be featured in the latest @VegNews magazine talking about why we created the African American Vegan Starter Guide! @byanygreens FACEBOOK…

“The meat industry has gone through an evolution over time … plant-based protein is growing almost, at this point, a little faster than animal-based, so I think the migration may continue in that direction.” —TYSON FOODS CEO TOM HAYES, FOLLOWING HIS COMPANY’S LAUNCH OF A $150 MILLION VENTURE CAPITAL FUND TO INVEST IN MEAT ALTERNATIVES Meatless brand Lightlife announced that it will remove egg whites from its line of sausages—the last of its vegetarian products— by the end of 2017, making the 38-year-old company completely vegan. Italian sausagetopped pizzas, here we come! 33% THE DECREASED RISK OF strokes in those who consumed 10 portions of fruit and vegetables per day, according to a comprehensive study of two million participants by the Imperial College London. Vegan bakery Cinnaholic sold a whopping…

AT 93 YEARS OLD, Bob Barker is not slowing down anytime soon. The legendary TV personality might be best known for hosting The Price is Right for more than 35 years—earning him 19 Emmy Awards, the most won by any performer. But for Barker, his greatest accomplishments are his changemaking contributions to the animal-rights movement. In this exclusive interview, VegNews uncovers what has inspired his long career in animal advocacy. 1 You ditched meat nearly 40 years ago. How has that impacted you? I’m 93 years old. I don’t think that I would be as active as I am at 93 had I not become a vegetarian, and I recommend it for everyone. It’s the healthy way to live. 2 How did your late wife Dorothy Jo influence your activism?…

90% The percentage of sweatshop workers who are young women between the ages of 15 and 25 12¢ The amount a laborer might earn making a shirt that sells for $14 in the United States 75 million The number of people who work in the textile, clothing, and footwear industries worldwide 70 The number of hours the average sweatshop laborer works per week 5,000 The number of gallons of water it takes to manufacture a pair of jeans and a t-shirt 98% The percentage of clothing sold in the United States that is imported $350 billion The amount US consumers spend on clothing each year 13 million The tons of clothing US consumers throw away each year 10 SWEATSHOP OFFENDERS Though we could name and shame scores of companies for…

Classic Ballpark Dog + Diced white onion + Sweet pickle relish + Ketchup + Yellow mustard BBQ Pizza Dog + Shredded vegan cheese + Grilled red onions + Barbecue sauce + Fresh basil leaves Mediterranean Dog + Quartered cherry tomatoes + Sliced Kalamata olives + Vegan ricotta cheese + Pesto mayonnaise Bánh Mì Dog + Vegan sriracha mayonnaise + Grated daikon radish + Sliced Persian cucumber + Sliced green jalapeño + Grated carrot + Fresh cilantro Heather Bell and Jenny Engel (sporkfoods.com) are sisters and co-owners of Spork Foods, a Los Angeles-based gourmet vegan food company offering cooking classes and catering.…

PREP AHEAD Marinate and sauté the mushrooms a day in advance, storing in a sealed container. Just before assembling the sandwiches, toss mushrooms with the remaining ingredients. BEET DOWN Coloring the mushrooms with beet juice is purely for aesthetics in order to give our vegan lobster that signature twotone coloring. This is completely optional and will not affect the flavor of the lobster roll. SEA CHANGE Seaweed powder is typically ground kombu, nori, or dulse. If you can’t find the powder, grind up sheets of sushi nori in a blender until pulverized.…

Get a taste of nearby New Orleans at Deja Vu Restaurant, where vegan options include Creole-style red beans and rice, saucy barbecue tofu, and a Cajunspiced cheesy mushroom quesadilla. All of the Southern vegetable sides, like slowsimmered collard greens, fried plantains, and sweet potato fries, are meat-free, too. dejavurestaurant.org A veg-friendly oasis in a converted gas station? It exists in Memphis! Located in a converted gas station, Fuel Café is best known for its veggie burger patties served in a sandwich with sauerkraut and Thousand Island dressing, and its Vegan TV Dinner—a throwback specialty with Salisbury steak, mushroomleek gravy, green beans and potatoes, and chia pudding dessert cup. The café’s mobile food truck also dishes up stellar vegan options, including soft tacos stuffed with faux-meat crumbles, vegan cheese, cilantro, and…

VegNews’ nutritionist Julieanna Hever, RD, is on call for your health questions. Q What is the best way to combat the midafternoon slump? Our body ebbs and flows on its own circadian clock. We seem to be at our cognitive best—with optimal concentration, memory, and alertness— during the late morning. However, this is typically followed by a mid-afternoon lull. Although we’re most in need of sleep at 2 or 3am, the second-most common drowsy time is around 3pm. This is why afternoon siestas are honored throughout many cultures in the world. Another reason these dips come around this time of day is postprandial somnolence—often referred to as a food coma. After eating a big meal, blood flow shifts away from the brain to focus on digestion and absorption. Depending on…

A Serum A lightweight serum applied before your moisturizer is your first-line barrier against dehydration, and can even help repair damage done by previous overexposure. We love Derma-e Vitamin C Serum with hyaluronic acid, a performance ingredient that pulls moisture in and locks it down. A Spritz A hydrating spritz acts like a booster shot of moisture that you give your skin whenever it needs a little freshening up. Earth Science Herbal Tonic Mist is made with soothing aloe and seaweed that quenches your skin the second it makes contact—and the luscious look lasts hours. An Oil An oil functions as a moisturizer on steroids, giving skin supercharged hydration with just a few concentrated drops. This Midnight Regenerating Oil by Stark Skincare delivers therapeutic results with neroli and evening primrose…

You may know Mayim Bialik best from her title role in NBC’s ’90s sitcom Blossom, or perhaps you’re a fan of her on CBS’s The Big Bang Theory. Foodies may recall Bialik’s 2014 cookbook Mayim’s Vegan Table, bursting onto the plant-based scene to rave reviews. But what this actress is most eager to talk about these days is raising strong girls. Her new book, Girling Up: How to Be Strong, Smart and Spectacular, focuses on how to juggle all that goes along with girlhood. And for Bialik, when it comes to advocating a holistic approach to coming of age fabulously, veganism plays a starring role. VegNews: Why did you decide to focus this book on reaching girls and young women? Mayim Bialik: The truth is, there was not a book…

Twenty-year-old surfing sensation Tia Blanco has collected her fair share of gold medals and media attention within both the vegan and surfing communities since her professional debut in 2012. The back-to-back champion of the International Surfing Association’s World Surfing Games Open has not only been recognized for her grace and power when carving the waves, but for her outspoken activism on a plant-based lifestyle. With her time divided between photoshoots, surfing, and being a PETA2 ambassador, we are dying to know—Tia, what’s in your (vegan) beach bag? 1 IN THE SHADE A pair of sunnies by Southern Californiabased boutique eyewear company RAEN protect my eyes on the best and brightest of days. 2 STAYING STRONG It’s really important for me to rebuild muscle, so I usually mix a scoop of…

1 Mark Hawthorne Fashion To Die For, p.32 Where I live: Rohnert Park, CA Veg for: 16 years What I ate for breakfast today: Steel-cut oatmeal with raisins, walnuts, agave, and almond milk I make a mean: Chocolate chip cookie Favorite smoothie: Kale, strawberries, banana, and blueberries Favorite vegetable: Kale Vegan splurge: Weekend at the Stanford Inn by the Sea Dream wedding cake flavor: German chocolate Beach bag must-have: Kindle 2 Margaux Lushing Put a Ring on It, p.26 Where I live: San Francisco Veg for: 24 years What I ate for breakfast today: Dragon fruit smoothie bowl and a matcha latte Favorite smoothie: Anything blended with coffee Favorite vegetable: Pizza Vegan splurge: Pizza paired with Pinot Noir Dream wedding cake flavor: Lemon cake with lemon glaze Beach bag must-have:…

Transatlantic Love Having met in France while studying abroad, Ohioan Brobeck and Londoner Wooldridge started dating post-graduation via Skype. After a few months of digital dates—and in-person rendezvous in Bali and Paris— Wooldridge hopped across the pond to permanently join Brobeck in her New York digs. Wanting to get married in France where they first met, the couple chose the Loire Valley for their nuptials. The 11th-century-chateau wedding was a veganglam affair, with tables named for different species of farm animals, catering by Paris hotspot Gentle Gourmet, and notable guests including chef Chloe Coscarelli and Vaute founder (and bridesmaid) Leanne Mai-ly Hilgart. Caricatures & Cupcakes Set up by a mutual friend who thought these yogi-vegans might be meant for one another, Jones and Cano met over vegan Mexican food— followed…

SUMMER CHICKPEA GUMBO By Jenné Claiborne CHICKPEA FILLETS OVER ZUCCHINI FETTUCCINE By Ayinde Howell THE 10 INGREDIENTS IN OUR CHEFS’ PANTRIES: All-purpose flour + Basil + Chickpeas + Corn + Garlic + Lemons + Onion + Tomatoes + Watermelon + Zucchini (Freebies: Salt, pepper, oil, and water) LEMON & CORN FRITTERS WITH WATERMELON KETCHUP By Annie Shannon Summer Chickpea Gumbo By Jenné Claiborne Serves 4 cup grapeseed oil cup all-purpose flour 1 large red onion, diced 3 garlic cloves, minced 1 teaspoons salt, divided 4 tomatoes, diced 1 medium zucchini, chopped 1 cup fresh corn kernels 1 cups cooked chickpeas 1 teaspoon black pepper 3 cups water 1 tablespoon lemon juice cup chopped fresh basil 1. Over medium heat, heat large dutch oven or heavy-bottomed pot. Add oil, then sprinkle…

Thai Basil Pesto Makes 1 cup 2 cups fresh basil leaves, packed 2 cups fresh cilantro leaves, packed 6 garlic cloves 2-inch piece of jalapeño, deseeded cup dry-roasted peanuts 2 tablespoons nutritional yeast flakes teaspoon salt cup melted virgin coconut oil In a food processor, add all ingredients except oil and pulse until finely chopped. Add oil and process until mixture is smooth. Use immediately or refrigerate until ready to use (see “Chef’s Tip”). Kale Pecan Pesto Makes 1 cup 4 cups fresh curly kale, packed 4 garlic cloves cup pecans cup nutritional yeast flakes teaspoon salt cup olive oil In a food processor, add all ingredients except oil and pulse until finely chopped. Add oil and process until mixture is smooth. Use immediately or refrigerate until ready to use.…

Roasted Blueberry-Vanilla Bean Icebox Cake Serves 6 For the filling: 2¼ cups fresh blueberries 1 tablespoon coconut sugar 1/16 teaspoon salt For the coconut whip: 2 (13.5-ounce) cans full-fat coconut milk, chilled overnight ½ cup powdered sugar ½ teaspoon vanilla bean seeds 1/16 teaspoon salt For assembly: 1 (8-ounce) package vegan graham crackers (see “Ice Breakers”) 1. For the filling, preheat oven to 375 degrees. In a bowl, combine filling ingredients. Transfer mixture to ungreased baking sheet and roast for 15 to 20 minutes, depending on size of blueberries. Mixture should be bubbling and blueberries should burst. If blueberries are still intact, mash lightly with potato masher or fork. Transfer to large plate to cool. 2. For the coconut whip, chill a large bowl in freezer for 20 minutes. Open…

Compared to the energy of London, romance of Paris, and edginess of Berlin, progressive Amsterdam sets itself apart as Europe’s most chill cultural capital. Tolerance and diversity are two cornerstones of Dutch culture, and the city has a longheld reputation for its accepting attitudes toward sex and drugs. Prostitution is legal (and highly regulated), and so is marijuana (and other soft drugs), as the college-age backpackers who flock to the Red Light District’s coffee shops can attest. With a vibrant population representing 180 nationalities, Amsterdam is home to established Indonesian, Caribbean, Moroccan, and Turkish communities, which translates to a plethora of delicious, vegan-friendly cuisines to choose from. The city is also among the greenest in Europe. As part of the pilot “City-Zen” project, Amsterdam is striving to operate exclusively on…

Resident know-it-all Marla Rose solves all of your tough conundrums. Dear Marla, I love receiving flowers, but my partner won’t buy them for me because she says they are unethical. What’s unethical about them, and what ever happened to romance? Signed, Should I Be Back-Petaling? As for whatever happened to romance, you got me. I don’t mean that you have me for romance—I mean I have no idea. Flowers tantalize the senses. These natural delights give hard-working and important pollinators a delicious (and symbiotic) snack, our eyes a lovely place to land, and our noses something intoxicating to inhale. Of course, there is a dark side to flowers, and it is not the fault of innocent blossoms, but the human-made floral industry. In truth, much about the flower business stinks.…

VegNews’ Senior Editor Jasmin Singer (thinks she) knows a thing or two about love, and is baring all. As a vegan lesbian, I’m used to wearing labels. I’m also used to looking at them; scouring the ones on the backs of packages at the grocery store in search of that one “bad” ingredient that will make me place said product back on the shelf as quickly as you could say “boycott.” I have worn them, I have adopted them, I have resented them, and—for the most part—I have come to terms with the labels in my life. I have similar, ever-evolving feelings about relationship labels. Before getting hitched myself, I had actually been publicly outspoken against the marriage industrial complex, feeling it was wrought and antiquated. But I changed my…