Innholdsfortegnelse for March/April 2018 i VegNews Magazine

Each of the four seasons has something totally magnificent that I look forward to celebrating, and when springtime finally arrives, that list is a mile long. First comes that shared excitement as we all shake off those last remnants of the frosty winter and prepare to embrace the sunnier days to come. Then, like clockwork, comes the highly anticipated arrival of new fruit and vegetables at the farmers’ market (I am counting the days until perfectly plump strawberries appear!). I can’t help but be filled with gratitude for every extra moment of daylight, and I relish the chance to spend more time outdoors riding my bike instead of driving my car, strolling along the ocean first thing in the morning, and experiencing the bountiful beauty of nature as it reawakens…

1 Chloe Coscarelli Fun Food, p.38 Where I live: New York, NY Veg for: 15 years Go-to breakfast: An “everything” bagel with tofu cream cheese Favorite smoothie blend: Pitaya, frozen banana, hemp hearts, and almond milk Favorite spring vegetable: Steamed artichokes with melted vegan garlic butter Nut butter obsession: Homemade peanut sauce—drizzled on everything Must-have kitchen tool: Mini offset spatula Favorite social media star: @fullyrawkristina because that girl glows with beauty and kindness 2 Nora Kovaleski A Day in the Life, p.32 Where I live: San Jose, CA Veg for: Two years Go-to breakfast: Oatmeal with fruit, coconut, flaxseed, maca, and maple syrup Favorite smoothie blend: Mango, banana, orange, spinach, kale, and ginger Favorite spring vegetable: Asparagus Nut butter obsession: Creamy peanut butter Must-have kitchen tool: Immersion blender Spring cleaning…

New Colorado-based food technology startup Bond Pet Foods aims to be the first manufacturer of lab-grown meat products made for companion animals. The company launched with a mission to culture “real meat” for use in pet food—which routinely uses animal bones, hair, feathers, eggs, and manure as fillers—without the slaughter of animals. ZERO The pounds of waste new vegan store Hetu aims to generate. The London-based enterprise follows the zero-waste philosophy and features wooden grinders to make nut butters, second-hand plants repotted in recycled jars, and plastic-free bulk bins filled with grains and nuts. Waste no time and start shopping, Londoners! Instagram recently launched a tool to help animals: a content advisory screen that states “animal abuse and the sale of endangered animals for their parts is not allowed on…

There are certain things that are so automated within us that we barely think about them, if at all. Take breathing, for example. Unless one’s respiration is challenged, it’s just something the human body does without much awareness. Similarly, the need for food is also hardwired into us as an indisputable requirement for survival. For the most part, when we get hungry, we simply eat. The question of why we eat what we eat, however, is somewhat cloaked in mystery. The food choices we make are developed and reinforced by socialization, habit, and the messages we’ve internalized—often without much, or any, awareness. Whether we’re standing in line at a crowded food court, eating at home with the family, or seated at a see-and-be-seen restaurant, what we choose to eat is…

Double tap, subscribe, share. In the age of social media, an entire world of fabulous food, far-flung destinations, and fascinating lifestyles are right at our fingertips. Today, with more and more people going vegan than ever before, the endless supply of impossibly colorful raw-food creations, FOMO-inducing travel vlogs, and drool-worthy vegan sweets are definitely helping to push the trend. But just who is responsible? VegNews goes behind the screens with five of today’s hottest plant-based stars to uncover the art and science of how they’re making the veg life more accessible (and enticing) to millions of people, one post at a time.…

With a feed full of lush Hawaiian greenery, succulent fruit, and adorable beach-bum babies, it’s easy to see why so many flock to island mama @ellenfisher. Her dreamy, carefree aesthetic and practical guides to everything from conscious clothing to mindful parenting make for a well-rounded, totally gorgeous vegan resource. Name: Ellen Fisher Age: 30 Where she hangs her reusable grocery bag: Maui Favorite platform: Instagram Following: 425K on Instagram, 442K on YouTube Day job: Stay-at-home mom 6am Get a wake-up visit from my youngest boy, Sandy 6:30am Tidy up and read books with my boys until my husband Andrew wakes up 9am Start my workout routine, which consists of gentle yoga or weight-lifting exercises 10:30am Edit a video for YouTube and write a post for Instagram, or leave the house…

Polenta Fries with Avocado Chimichurri Dip Serves 4 2 cups water1 cup coarse polenta1¼ teaspoons salt, plus more for sprinkling1/8 teaspoon black pepper2 garlic cloves, minced2 tablespoons minced fresh parsley3 tablespoons olive oilAvocado Chimichurri Dip (see recipe) 1. Line a 9-inch sheet pan with parchment paper or lightly grease with oil. In a small pot, bring water to a boil. Add polenta, reduce heat to low, and simmer for 6 to 8 minutes until thick, stirring often. 2. Remove polenta from heat and add salt, pepper, garlic, and parsley. Stir and transfer to sheet pan. Press polenta down to form a ½-inch-thick rectangle, and chill 1 to 3 hours or until firm. Once chilled, cut into ½-inch by 4-inch fries. 3. In a large nonstick skillet over medium-high heat, warm…

Not familiar with celery root? This root vegetable—otherwise known as celeriac—looks a bit homely, but it’s a fantastic substitute for potatoes or cauliflower. If you can’t find it for our Shake & Bake Cutlets, replace with tofu, seitan, or cauliflower steaks. The green stalks and leaves growing out of the root are celery. Chop them off and use in your favorite recipes. An excellent source of vitamin K, celery root is great in soups, stews, and salads. To prep the root for cooking, slice the tops and bottoms, remove the thick peel with a sharp knife or vegetable peeler, and slice to desired size and thickness. Brian L. Patton (thesexyvegan.com) is a chef, multimedia personality, and author of Sexy’s Best Vol. 3: Vegan Filet Mignon.…

Deviled Egg-Stuffed Potatoes Serves 2 2 8-ounce Russet potatoes, washed1/3 cup unsweetened plain soy milk¼ cup vegan mayonnaise2 tablespoons yellow mustard1 teaspoon seasoned salt1 teaspoon dried dill½ teaspoon granulated onion1/8 teaspoon black pepper2 tablespoons sliced scallions, for garnish Paprika, for garnish 1. Pierce potatoes several times with a fork and microwave for 11 minutes until tender. 2. Slice open top of potatoes and scoop out flesh into a small bowl. Add soy milk, mayonnaise, mustard, salt, dill, onion, and pepper. Mix well until smooth, adding 1 tablespoon milk if too dry. Stuff filling into potato skins, sprinkle with scallions and paprika, and serve immediately. Samosa-Stuffed Potatoes Serves 2 2 8-ounce Russet potatoes, washed1 tablespoon coconut oil1 teaspoon cumin seeds1 teaspoon mustard seeds½ cup finely minced yellow onion2 tablespoons finely minced…

Get in line behind all the other hungry vegans at Buds, a small red-brick shack downtown offering plant-based twists on old classics. The flavor-packed Barbacoa Sandwich—grilled jackfruit, black beans, chipotle-barbecue sauce, and a gingery sour cream—is a local favorite, but the herb aioli-dressed Buffalo Salad served with warm tortillas makes giving up Bud’s acclaimed sourdough an easy feat. Finish off with zucchini-chocolate chip cookies, because why not? budsslc.com Tucked away in a run-down plaza, the family-run All Chay is serving up Vietnamese chow that knows no bounds. With steaming, aromatic bowls of pho, succulent banh mi in flavors such as lemongrass tofu and vegan teriyaki “chickun,” and Thai iced tea with boba, you’ll want to eat here three times a day—though one visit will leave you with leftovers for the…

Sri Lanka is a cash-based country, and credit cards aren’t accepted at most guest houses, museums, or national parks. Fortunately, ATMs are ubiquitous, even in smaller villages. In practical terms, you can expect to pay prices similar to these for essentials you’ll want on your trip. Bananas, mangoes, passion fruit, or papaya at a local market 10–70 rupees/7–20¢ per pound Snack of hoppers with hot sauce 50 rupees/33¢ Bottled water 65 rupees/45¢ Lunch of curry, roti, chutney, and soup at a traditional restaurant 200 rupees/$1.30 Deluxe bus from Colombo to Galle 150 rupees/99¢ Second-class train ticket from Colombo to Kandy 280 rupees/$1.85…

Many of us are already doing a lot to reduce water waste by opting out of animal agribusiness, a polluter responsible for 55 percent of all water consumed in the US. Here are five more ways to save some for the whales. 1 Wash clothes less Unless you work as a perfume tester, clothes don’t need to be washed after every wear. Aim for at least two uses of your clothing before you add it to the laundry basket. 2 Think grey Greywater is “gently used” water from household sinks, showers, and washing machines that is repurposed on yards instead of using fresh water. Check out greywateraction.org for all kinds of handy tips on getting grey to work for 3 Go native If you have a yard, consider replacing all that rather pointless…

VegNews Senior Editor Jasmin Singer (thinks she) knows a thing or two about love, and is baring all. Spring has sprung, and with it comes that allure of fresh, titillating love—or at least a wham and a bam and a yes please, ma’am. If you’re like me, then you, too, are jonesing for a hot romance after that cold, cold winter. Maybe you’ve already met your future spouse, or maybe you’re still seeking them out in the barrels of Tinder or your local kombucha bar, but whatever the case, let’s make sure that your enchantment has all those glorious fixings you read about in cheap romance novels. Here’s how to have the best spring fling imaginable in five sexy steps. Be open We all know someone who claims to crave romance…

The Little Blog of Vegan UK-based baking fanatic Holly Jade’s food, beauty, advice, and lifestyle blog is a dreamy escape packed with recipes to cure any sweet tooth (such as Salted Caramel Tartlets and Coconut-Strawberry Cream Bars), cruelty-free beauty product reviews, and shopping guides to luxe vegan products. It’s no wonder she took home 2017’s Food Blogger of the Year at the annual Blogosphere awards! DJ Cavem Moetavation Denver-based activist, midwife, and vegan chef DJ Cavem Moetavation is making waves in the world of hip-hop with eco-conscious lyrics and a strong vegan message. The organic gardener-slash-rapper headlines music festivals, speaks on issues including gentrification and food justice, and his album The Produce Section features on-topic hits like “Guava Juice,” “Artichoke Heart Chakra,” and “Let it Grow.” Air Vegan This interactive…

Doritos? Who needs ’em?! Run by the close-knit Mexican-American Garza family, Siete Family Foods has perfected the nacho-flavored tortilla chip using vegan ingredients like cassava flour, avocado oil, and coconut flour before dusting with a light, flavorful seasoning made from smoked serrano powder, roasted garlic, and nutritional yeast. Say cheese! sietefoods.com Raw snacks can get a bad rap, so when in doubt, make them taste like pizza! Crafted by the health-focused Healing Home Foods (started to help aid founder Shelley Schulz’s cancer-stricken husband and autism-diagnosed son), these wholesome and nutritious Pizza Raw Crackers combine almond flour, sun-dried tomatoes, garlic, and oregano for an irresistible Italian-inspired flavor we can’t get enough of. healinghomefoods.com Super thick and luscious? Yup. More than 8 billion live cultures? You know it. Small-batch production and prepared…

Want to know my favorite recipes of the issue? It’s nearly impossible to name just five, but here are my absolute must-makes: Caprese Toast with Pine Nut Ricotta (p.39) How can something so simple taste so divine? I love this easy-to-make ricotta on rustic bread piled high with cherry tomatoes, basil, and balsamic glaze. Malibu Barbie Quinoa (p.40) Pink-hued quinoa with chives and fresh lemon zest? Where have you been all my life! Samosa-Stuffed Potatoes (p.48) The humble baked potato gets a dazzling makeover in this Indianspiced, entrée-worthy spud. Vanilla Matcha Custard (p.50) If you thought matcha was just for tea, wait until you get a spoonful of this creamy coconut-based pudding that had us dreaming in green. Nut Butter Taste Test (p.52) Though technically not a recipe, there are…

10 THINGS WE CAN’T WAIT TO SEE / READ / DO March 1 Regular peanut butter is awesome. Vegan white chocolate peanut butter should be a religion (see our nut butter taste test on p.52 for proof). Consider us devotees of National Peanut Butter Lover’s Day. 4 Incredible food, breathtaking sights, and animal sanctuaries. Yep, the VegNews Great Adventure to India is the place to be. 6 We love her on Instagram, but our taste buds have a feeling we’ll love Taline Gabrielian’s new Hippie Lane cookbook even more. 17 It may be Maple Syrup Saturday, but you can find us drizzling on the sweet stuff every day of the week. 25 VN editors will be eagerly descending upon Los Angeles for the annual Vegan Street Fair. Our first stop:…

If you don’t eat meat, you’re not alone. Here are some key insights that prove that veganism is experiencing an undeniable uptick. $35 billion The projected value of the worldwide dairy-free market by 2024 33% The projected percentage of the world’s protein market that meat alternatives will claim by 2054. 79% The percentage of vegans who identify as women 42% The percentage of vegans who cite an influential film as their reason for going vegan 69% The percentage of vegans and vegetarians motivated by health concerns 68% The percentage of vegans and vegetarians motivated by animal protection…

It began as a collection of “digital breadcrumbs” to keep tabs on New Zealander-turned-Angeleno Tim Moore’s favorite eateries. But today, the @veganfatkid Instagram feed is a bona fide plant-based powerhouse in the digital community. And with more than 213,000 followers, Moore proves that with dedication, 5am gym sessions, and plenty of “veggie reps,” you can have your cake and eat it, too. Name: Tim Moore Age: 40 Where he hangs his workout towel: Los Angeles Favorite platform: Instagram Following: 213K Day job: Record producer 5am Wake up and start my pre-workout routine with water, black coffee, and a protein shake 6am Knock out a one-hour weight-lifting session at the gym 9am Recover with another shake and then focus on my daily “veggie reps” (the workout I get from chewing my…

When @daniellamonet isn’t hosting the game show Paradise Run, the actress splits her time between editing videos for YouTube, shooting her Facebook series D Takes Your V Card, and being a big sister to more than 2 million followers. The Nickelodeon vet and closet real estate buff has 16 years of vegan living under her belt, epitomizing what it means to be a kickass plant-based advocate in Hollywood. Name: Daniella Monet Age: 29 Where she hangs her luxe vegan coat: Los Angeles Favorite platform: Instagram Following: 2.1 million Day job: Actress and Host of Paradise Run on Nickelodeon 7:30am Wake up, feed the dogs, give them plenty of love, and, obviously, make a pot of coffee 9am Work out, whether it’s yoga, weight training, running, or dancing 10am Shower and…

Chef Chloe gives VegNews the inside scoop on her recipe-developing process, her new cookbook, and her adorable chihuahua kitchen assistants. VegNews: What can your fans expect from your new cookbook, Chloe Flavor? Chloe Coscarelli: Veganism has completely blown up in the past few years, so, in my book, I felt empowered to push the boundaries of my recipes—and I’d say they are my boldest yet! Beet Fettuccine Alfredo with Basil Ricotta, anyone? VN: What does the process of creating recipes for a cookbook look like? CC: Chemistry was always my favorite school subject, and the cookbook-testing process is similar to an AP chem lab. I start with a craving for certain flavors, and from there I test my creations over and over until they’re perfect. Once the recipe gets rave…

Pesto Croquettes with Sun-Dried Tomato Cream Serves 12 For the pesto: 2 garlic cloves¼ cup olive oil3 tablespoons fresh lemon juice½ cup packed baby spinach2 cups packed fresh basil leaves½ cup Brazil nuts1 tablespoon white or yellow miso paste½ teaspoon salt½ teaspoon black pepper For the croquettes: 1 cup long-grain brown rice, cooked½ cup almond meal1 cup plus ½ cup finely ground yellow cornmeal, divided (plus more for coating)2 tablespoons lemon juice½ cup cooked lentils3 tablespoons refined coconut oil For the Sun-Dried Tomato Cream: ½ cup raw unsalted cashew pieces¼ teaspoon garlic powder½ teaspoon salt1 teaspoon white or yellow miso paste1 teaspoon brown rice syrup¾ cup unsweetened plain almond milk2 tablespoons fresh lemon juice¼ cup sliced sun-dried tomatoes, packed in oil 1. For the pesto, into a food processor, add…

Vanilla Matcha Custard Serves 4 For the custard: 1 (13.5 ounce) can full-fat coconut milk¾ cup sugar3 tablespoons cornstarch2 teaspoons matcha green tea powder (see “Tea Service”)1 teaspoon nutritional yeast flakes1 teaspoon vanilla extract1/8 teaspoon salt For the toppings: 2 tablespoons coconut flakes1 teaspoon black sesame seeds¼ cup fresh raspberries 1. For the custard, into a blender, add all ingredients and purée until smooth. Transfer mixture to a large saucepan, and bring to a simmer over medium heat, whisking occasionally. 2. After mixture begins to simmer, adjust heat to medium-low. Simmer for 7 to 9 minutes, whisking frequently so cornstarch remains clump-free. Once custard is thick enough to coat a spoon, remove saucepan from heat. 3. Divide custard between 4 8-ounce ramekins or small bowls, cover with plastic wrap, and…

Touching down in the Sri Lankan city of Colombo, it’s hard to believe you’ve just landed in the capital of one of the world’s most dynamic countries. Dwarfed by a thick forest of banana trees and towering coconut palms, Bandaranaike International Airport feels tiny and welcoming, and despite Sri Lanka’s proximity to India, the vibe is much more Maui than Delhi. Only when you spot the signs written in the distinct curlicue Sinhalese script does it register that you are, indeed, in the heart of South Asia. Is this paradise? First impressions suggest that it just might be. Surprisingly, Sri Lanka is still off the beaten path for even veteran adventurers. Though the civil war that ravaged the country for more than two decades officially ended in 2009, the tourism…

VegNews nutritionist Julieanna Hever, RD, is on call for your health questions. Q&A What’s the deal with protein shakes? Should they be a part of my workout regimen, or should I just skip them? There are countless opinions on how to fuel and recover from a workout, and many athletes rely on shakes to help them consume more calories and protein. However, caloric and nutrient needs vary greatly based on the sport and amount of effort exerted. If you are working out for physical fitness (as opposed to competition), there really is no reason to increase protein intake, and nutritional needs can easily be met with whole foods alone. Instead, reach for a produce-packed smoothie, sans added protein. Breaking down plants in the blender ruptures their cell walls, making it…

VegNews Beauty Editor Aurelia d’Andrea dishes the latest in vegan style. AN INCREASINGLY WARMER climate means we don’t know if spring will arrive or if we’ll just leapfrog straight from winter to summer. For those days when the weather marches to the beat of its own drummer, you need a wardrobe that’s adaptable, ethical, and fashion-forward. These looks are perpetually cool, even when the forecast is at its most fickle. 1/ The shoe A stylish boot built to withstand the elements, but fabricated in an Italian-made, white vegan leather for an unpredictably fresh look? Genius! Rock these ethically produced Bhava beauties with jeans, your favorite casual dress, or—if Mother Nature is doling out the sunshine—that cute pair of high-waisted shorts you’ve been itching to wear. bhavastudio.com 2/ The pant It’s a…

Vegan 100 At 25 years old, Gaz Oakley has accomplished more than he ever imagined. An avid home cook from an early age, the Welsh YouTube star got his start at 14 on the national cooking competition show, Britain’s Best Dish. From there, a career at a string of fine-dining restaurants (where he quickly earned the nickname “Gordon” after superstar celebrity chef Gordon Ramsay) bloomed, and the talented teen was soon working alongside some of the finest chefs in Cardiff. Fast-forward to today, where years of technical skill, a knack for food photography, and a newfound passion for veganism has culminated in Oakley’s debut cookbook, Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan. Each recipe is chef-caliber, yet easy enough for new home cooks to master, and focused on…

“I’m using the app JouleBug to be more cognizant of my impact on the environment. It allows me to track my everyday progress, compete with friends to see who is doing the most for the planet, and read informative tips on new ways to go green, all in a super fun and easy way.” —Aruka Sanchir, Editorial Assistant “I can’t put down Veganism in an Oppressive World by Julia Feliz Brueck, which tackles issues such as racism, speciesism, and sexism through a collection of essays, personal reflections, and poetry by vegans of color that offer brilliant insight into how to build a movement that is inclusive and effective.” —Sarah McLaughlin, Assistant Editor “I’m a big fan of second-hand clothes but don’t have a lot of time to shop, so I…

VN READERS SHARE WHAT’S ON THEIR MINDS “Ooooh, we can’t wait to cozy up and dig into the latest Health+Wellness issue of @VegNews.”@rootsmkt “Happy New Year, beautiful people! First breakfast of the year.”@vegangirl77 “Good morning with a great magazine.”@katlynsveganlife Tag your Instagram pics with #vegnews for a chance to be featured in the magazine! “There is an alternative to all those boring magazines you read just once before discarding. The January+February 2018 issue of VegNews will remain on your reading table, long-term. VegNews is like a vegan road map.” Robert Cohen VEGNEWS.COM MUST-READS! 1. The Best Craft Beers for a Vegan St. Patrick’s Day 2. Vegan Easter Recipes You Need to Try 3. Eco-Friendly Vegan Beauty Companies for Earth Day 4. DIY Vegan Products to Help with Spring Cleaning 5.…

Domino’s has officially added vegan cheese to its menu at more than 600 of its Australian restaurants. Customers can now opt for Follow Your Heart mozzarella and choose from three dairy-free pies such as the Vegan Avocado Veg, Vegan Margherita, and Vegan Spicy Veg Trio. Excuse us while we grab our passports. $3.9 billion The amount the plant-based cheese market is expected to be worth by 2024, according to market research firm Bharat Book Bureau. We estimate that our vegan nacho habit accounts for roughly half of that figure. The highly anticipated, James Cameron-produced vegan documentary The Game Changers debuted at this year’s Sundance Film Festival to critical acclaim. In the film, narrator James Wilks dispels common myths linked to meat consumption and masculinity through the visible advantages elite athletes…

save the planet 1 Vote and volunteer for political candidates who advocate for clean energy alternatives such as wind, solar, and geothermal. two Cut down on imported foods such as bananas, coconut, coffee, and chocolate. Up the cool factor by finding alternatives native to your region. 3 See the beauty in ugly produce and order a weekly or bi-weekly delivery box from Imperfect Produce to give a home to fruit and vegetables that don’t meet cosmetic standards. #4 Adopt veganic farming practices in your backyard garden, eliminating the pesticides, hormones, and antibiotics found in animal-based manure and fertilizer. 5 Urge omnivore friends to consider lab-grown meat, a scientific breakthrough that uses a fraction of the resources needed to produce conventional meat. JUST (formerly Hampton Creek) and Memphis Meats will soon be…

Animal consumption is rampant around the globe, with 56 billion land animals alone slaughtered each year for food. Here is a glimpse into some of the figures on the animals we call food. Chickens These birds comprise a staggering 95 percent of the land animals raised and killed for food in the United States, amounting to 9 billion chickens a year. Pigs Spain kills the largest number of pigs in Europe, with 29 million recorded in 2016. Cows The largest consumer of beef in the world is Uruguay, with 124 pounds consumed per capita. Ducks China is the world’s top producer of ducks, accounting for three-fifths of total global production each year. Sheep New Zealanders eat more mutton—44 pounds per person every year—than any other population on the planet. Goats…

Brooklyn-based Nisha Vora made the daring leap from the courtroom to the social media world to pursue her passion for food and travel. The Harvard-educated lawyer operates under the name @rainbowplantlife and handles her stunning Instagram feed and polished YouTube channel with the same level of precision and attention to detail that she’s given to high-profile cases. Name: Nisha Vora Age: 30 Where she hangs her yoga mat: Brooklyn Favorite platform: Instagram Following: 206K Day job: Director of Content at a meal-delivery company 6:15am Start my morning with meditation, journaling, and a cup of green tea 7am Edit photos for Instagram or my next YouTube video; if I have the right ingredients and lighting in my apartment, I’ll prepare a dish, style it, and photograph it 9:30am Arrive at my…

During a four-year prison sentence for possession, Dominick Thompson decided he needed to turn his life around. One of the first steps: go vegan—and in the 16 years since, he’s never looked back. From training for triathlons to designing vegan apparel to volunteering at sanctuaries, there’s nothing this animal activist can’t do. Clark Kent is vegan, and he walks among us today as @domzthompson. Name: Dominick Thompson Age: 39 Where he hangs his weight-lifting gloves: Atlanta Favorite platform: Instagram Following: 172K Day job: Creative Director of startup clothing company Crazies and Weirdos 5am Wake up and drink a pre-workout blend of cold-pressed watermelon and beet juice, then run or cycle for an hour or two 7:30am Hydrate and shower, then start answering emails from clients and vendors for Crazies and…

Shake & Bake Cutlets Makes 4 cutlets ½ cup unsweetened plain almond milk ½ teaspoon apple cider vinegar¼ cup all-purpose flour¼ teaspoon salt1 cup plain breadcrumbs1 teaspoon seasoned salt2 teaspoons poultry seasoning½ teaspoon garlic powder½ teaspoon onion powder1 teaspoon smoked paprika¼ teaspoon sugar1/8 teaspoon black pepper Cooking spray, for greasing1 large celery root, peeled (see Root Down) 1. In a small mixing bowl, add milk and vinegar. Stir to combine, and set aside 15 minutes. 2. Preheat oven to 400 degrees. On a wide plate, place flour and salt. Mix with a fork to combine, and spread in an even layer. 3. In a large zip-top bag, add breadcrumbs, seasoned salt, poultry seasoning, garlic powder, onion powder, paprika, sugar, and pepper. Seal bag and shake until combined. 4. Line a…

Zap it Save time by cooking with microwaveable brown rice and a store-bought vegan pesto. The Sun-Dried Tomato Cream can be made ahead of time and stored for up to five days. Double dip Take your crudité platter to new heights by using our Sun-Dried Tomato Cream as a dip or sandwich smear in place of mayonnaise for a boost of flavor. Miso magic For this recipe, avoid red miso, which tends to be too salty. Instead, opt for white or yellow miso for their mild, delicate flavors. Non-barley varieties also boast a pleasant and slightly sweet taste that will work well in this sauce. Simple swap If you don’t have Brazil nuts, substitute an equal amount of pine nuts, which impart a sweeter flavor. Heather Bell and Jenny Engel (sporkfoods.com)…

Chef Jackie dishes on easy swaps to transform our Vanilla Matcha Custard three different ways. Trifle twist Make a quick trifle by spooning some of our Vanilla Matcha Custard into a serving bowl. Layer with vegan vanilla wafer cookies, followed by sliced strawberries, then top with vegan whipped cream. Repeat layers, top with whipped cream, and refrigerate until set. Garnish with fresh berries before serving. Tip top You can make this custard year-round by using in-season toppings. In the summer, replace raspberries with sliced dark cherries. During the winter, try pomegranate seeds and dark chocolate shavings. Lighten up If you have a culinary torch, sprinkle 1 teaspoon of fine sugar over top of custard and torch for a fancy crème brûlée-style spin.…

Spiral Diner’s founder Amy McNutt shares what it’s like running a plant-based diner in the heart of the South. On taking over Texas “We first opened in 2002 at an 800-square-foot lunch-counter space in downtown Fort Worth. We only had three employees, and now— two more locations later—we have over 150!” On the food “The crowd-favorite menu item is the Nacho Supremo, but my all-time fave is the I-Scream—our housemade, soy-based ice cream—in fun, rotating flavors like Mint Cookies & Cream, Mexican Hot Chocolate, and Tiramisu.” On the future “To think that our vegan food franchise is not only surviving, but bursting at the seams, proves that people are changing the way they eat and the way they think about animals. Veganism is no fad!”…

Snacks are available everywhere in Sri Lanka, from street stalls to train station cafés. Keep your eyes peeled for these plant-based treats, which will set you back about 30 rupees each (20¢). Aloo Bonda—These round balls or cylindrical-shaped spiced potato logs are coated with crumbs and deep-fried. Hoppers—These lightly fermented rice- and lentil-flour breads are shaped like a shallow bowl and served with flavorful sauces. Masala Vada—These flying saucer-shaped croquettes are made with lentils, chickpea flour, and other grains, then deep-fried and served with house sauce. Roti—These potato-and-veg-filled triangular treats, reminiscent of Indian samosas, are wrapped in a tortilla-like bread and fried. String Hoppers—These bundles of white- or brown-rice noodles are typically served at breakfast with the local coconut chutney known as “sambol” and a ladle of vegetable curry.…

Resident know-it-all Marla Rose solves all of your tough conundrums. Q I’m already vegan, so how can I continue to shrink my ecological footprint? A One of the biggest mistakes vegans make is thinking that by living a plant-based life, we are above reproach. Does doing better by the planet mean having to live in sod houses with a composting toilet? Not necessarily, but there is always room for each of us to step up our game. So, hang your laundry to dry to reduce your electricity use, and enjoy that fresh-air scent in your clothes. Keep track of what’s in your fridge to minimize spoilage and food waste. Pledge to bike, walk, take public transit, or car-share so that you have fewer miles under your belt. And speaking of…

Sweating is inevitable, but stinky pits are not. Tame unruly underarm aromas with these cruelty-free vegan brands. All Good Rose Geranium and Jasmine Deodorant Active ingredients: Aloe vera and calendula One swipe of this light, rose-scented stick from certified B Corp brand All Good and you’re (all) good to go for an entire afternoon of running, cycling, or sweating it out at your calculus final. Bare Bones Body Deodorant Active ingredients: Tea tree oil and baking soda This creamy stick glides on the way a moisturizer does, thanks to a coconut oil and shea butter base. This emollient combo gives its faintly lemony fragrance real staying power and feels luxurious. STAFF FAVE Crystal Essence Chamomile & Green Tea Mineral Deodorant Roll-On Active ingredients: Chamomile and potassium alum This old-school roll-on…

Hot for Food Vegan Comfort Classics Toronto-based foodie Lauren Toyota gathers her most decadent recipes in the print version of her popular YouTube channel, Hot for Food. Expect indulgent fare smothered in cheese sauce, drizzled with ranch, stacked with bacon, and dripping in barbecue sauce. Must-make: Mac & Cheese Onion Rings, Waffle-Topped Cottage Pie, and Tiramisu Trifle Chloe Flavor This brand-new cookbook by media darling Chloe Coscarelli is filled with recipes drawn from her Italian roots (think creamy fettuccine, basil ricotta, and meatball parm), along with internationally inspired dishes with kicked-up flavors, and a collection of the it-girl’s award-winning cupcakes. Must-make: Mexican Caesar Salad, Sriracha Tempeh Alfredo, and Chocolate-Avocado Cupcakes Modern Vegan Baking Virtually every baked good in history—from meringues to cakes to soufflés—gets the vegan treatment in this artful…

Don't let her size fool you. Standing at just five-foot-three, Leilani Münter is a powerhouse athlete, former Catherine Zeta-Jones stunt double, and one of the most vocal environmental activists of our time. Named one of the top 10 female racecar drivers in the world by Sports Illustrated, she takes her beliefs straight to the track, powering through stock car races in a blue-green Toyota Camry emblazoned with the words “Vegan Strong.” Off the track, she can be seen cruising in her electric, leather-free Tesla with an “EFF OIL” license plate. From leading protests at SeaWorld to delivering keynote speeches at environmental conferences, Münter is always on the go. Want to know what keeps this outspoken, supercharged vegan activist revved up? Here are the 10 things that fuel her plant-based life.…