Innholdsfortegnelse for July/August 2018 i VegNews Magazine

In the early 1990s, I was a bright-eyed sociology major at the University of California, Los Angeles, doing my best to master the art of understanding social behavior with the same tenacity I attempted to perfect the off-the-shoulder sweatshirt look (admittedly, this has never gone out of style for me). In between a busy class schedule, interning for a big film studio, and spending summers au pairing in France and teaching English in Japan, I would gallivant around the bustling streets of LA each weekend. From the bohemian beach vibe of Venice (a 50-cent bus ride from the UCLA campus) to exploring the hole-in-the-wall eateries dotting downtown, I relished my new life in the big city. But it was San Francisco that ultimately stole my heart, and that’s where I…

1 Maya Gottfried Sweet Hearts, p.34 Where I live: Beekman, NY Veg for: 11 years Go-to smoothie blend: Mango, black cherries, almond butter, and almond milk Always in my fridge: Fresh produce and a jar of tahini Fantasy wedding cake: Hazelnut Must-have burger topping: Guacamole Favorite ice cream flavor: Anything with peanut butter Dream summer vacay: South of France 2 Tracye McQuirter Healthy Hues, p.64 Where I live: Washington, DC Veg for: 30 years Go-to smoothie blend: Raspberries, kiwi, banana, hemp seeds, and dandelion greens Always in my fridge: Kale Fantasy wedding cake: Chocolate-raspberry, coconut, and carrot cakes with coconut-lemon frosting Must-have burger toppings: Avocado, red pepper hummus, grilled onions, and tomato Favorite ice cream flavor: Chocolate almond Dream summer vacay: Thailand 3 Ellen Kanner Pure Miami, p.56 Where I…

Seventy years ago, men in white uniforms delivered glass bottles full of cows’ milk directly to Americans’ doorsteps. At the time, the USDA recommended teenagers consume a minimum of three servings of dairy a day; adults, at least two. Advertising campaigns in the late 20th century established the myth that milk was essential to building strong bones and getting enough vitamin D—falsehoods that are still pervasive today. Because of the dairy industry’s long-standing financial ties with the government, dairy has had an immense influence on the American consumer’s perception of health. Today, that grip is finally slipping. In 2004, the United States was the world’s third-largest dairy-product exporter, right behind New Zealand and the European Union. But by 2015, things began to change, and dairy exports dropped by nearly 30…

WITH A GUEST LIST as colorful as the décor, this rainbow-tastic, Pride-themed event married celebration and activism in perfect harmony. Almost instantly, sparks flew when Clare Madrigal and Cheryl Mejia were introduced at a Southern California gay bar. “I fell in love with Cheryl’s nerdy, sweet demeanor,” Madrigal says. “And her dance moves.” So it’s only fitting that the brides and their guests boogied their way from the ASL-interpreted ceremony to the massive Pride Parade in Washington, DC for the reception. There, they gathered on specially reserved bleachers that offered a perfect view of all the festivities. THE HONEYMOON Mejia and Madrigal spent their “agave-moon” in Cancun, Mexico for fun in the sun and lots of oceanside drinks. THE CAKE Mint, almond fudge, peanut butter, strawberry margarita, and vanilla latte…

SET IN SUN-SWEPT Southern California, these self-described marijuana connoisseurs surprised guests with Instagrammable street food and a deliciously medicated cake for a true bohemian wedding. For their sunny Anaheim wedding, Alex Owens and Amber St. Peter revelled in lush greenery at an aquaponic farm. Their relaxed-yet-stylish event saw the bride in a full-length, bell-sleeved dress, and the creative menu consisted of street cuisine served straight from a food truck. Preferring marijuana to alcohol, they skipped the full bar, offering a medicated cake instead, before guests “sparked up” at the end of the reception—sending the newlyweds off with glittering sparklers that illuminated the night. BEST WEDDING GIFT With no budget for a videographer, St. Peter and Owens hadn’t anticipated having a wedding video. But as a surprise, the groom’s brother arranged…

Smoky Chicken Wings Makes 12 wings For the wings:x6¾ cups plus 2 tablespoons vegan chicken-style broth, divided1 cup vital wheat gluten flour1 tablespoon poultry seasoning1 tablespoon nutritional yeast⅛ teaspoon salt1 tablespoon yellow miso paste1 cup hot water3 8-inch round rice paper wrappersFor the rub:1 tablespoon smoked paprika1 tablespoon granulated garlic1 tablespoon onion powder1 tablespoon brown sugar½ teaspoon dried thyme½ teaspoon dried oregano¼ teaspoon salt¼ teaspoon pepper2 tablespoons hot sauce2 tablespoons soy sauce⅓ cup grapeseed oil½ teaspoon liquid smoke 1. Into a large pot over medium heat, add 6 cups broth and bring to a low simmer, about 10 minutes. While broth is simmering, make wings. 2. Into a medium bowl, add flour, poultry seasoning, nutritional yeast, and salt, and mix to combine. In a measuring cup, add miso and remaining…

PB&J Ice Cream Sandwiches Makes 8 sandwiches For the strawberry ice cream:1 (13.6-ounce) can full-fat coconut milk1 cup freeze-dried strawberries6 tablespoons sugar¼ cup aquafaba (see “Prep School”)¼ teaspoon saltFor the peanut butter ice cream:1½ cups unsweetened vegan milk¾ cup smooth peanut butter¼ cup sugar¼ cup aquafaba½ teaspoon vanilla extract½ teaspoon saltFor the cookies:1 cup all-purpose flour⅓ cup cocoa powder¼ teaspoon salt½ cup unsweetened vegan milk½ cup sugar⅓ cup brown sugar¼ cup melted coconut oil3 tablespoons aquafaba1 tablespoon ground flaxseeds½ teaspoon vanilla extract 1. For the strawberry ice cream, into a blender, add all ingredients, and purée for 1 minute to break down strawberries. Into a large, zip-top freezer-safe bag, pour ice cream mixture. Lay bag as flat as possible in freezer for at least 90 minutes, or until very firm.…

Why Miami? “There’s so much beauty in this city,” says Coscarelli. “I’m inspired by the bright colors, from the tropical fruit to the plants to the street art.” That inspiration comes through in her café’s menu, alive with bold flavors, vibrant colors, and locally sourced produce—with some exceptions. Big green Florida avocados “are pretty,” she says “but not nearly as buttery as the Hass.” Guest list Who comes to Chef Chloe and the Vegan Cafe? “There is an amazing vegan community in Miami,” says Coscarelli, but she adds most guests are just looking for good food. Compared to New Yorkers, “Miami people are easier to win, with a more open mind,” says Alyssa Fasciano, a longtime member of Coscarelli’s team and the café’s general manager. “Some guests drive great lengths…

If you want people to like you at work, you must follow two basic rules: Rule #1: Feed them great food, and Rule #2: Don’t steal lunch items from the fridge. That’s just office politics 101, my friends. For office get-togethers, you want to go with gluttonous goodies that’ll win hearts and stomachs. Here are some ideas for what to dish out at your next workplace shindig. Cookie monsters Cookies are super easy to veganize, and they’ll be gone before your first coworker can say, “OMG, these are vegan!?” And remember: now is not the time for your signature spirulina protein squares—dark chocolate chips all the way! Mac and cheese, if you please There are so many stellar dairy-free varieties out there that you’ll have your office mates throwing their…

VegNews Senior Editor Jasmin Singer (thinks she) knows a thing or two about love, and is baring all. Dan Savage says the secret to staying together is not breaking up. And though I don’t want to delude anyone lucky enough to have found new love, I can tell you with well-worn confidence that the romance, longing, and infatuation associated with the early stages of relationships does not sustain itself—that’s just the law. Now listen: I know I’m in good company with my cravings for connection, intimacy, and long-lasting partnership. So when long-term relationships (LTRs) begin to falter, I, too, am well aware of the discomfort-turned-tragedy of how that can feel. But I have found that even dusty old relationships can be rejuvenated, as long as you are each committed to…

Pick Up Limes More than 850,000 fans can’t get enough of the weekly videos filled with tips on how to lead an uncomplicated life from Canadian YouTuber extraordinaire Sadia Badiei. She covers everything from simple plant-based recipes (Deconstructed Sushi Bowl, Easy Vietnamese Noodle Soup, and Chocolate & Hazelnut Milkshake Smoothie) to stress-reducing minimalism (Declutter Your Life, 30 Days to Minimalism, and Money Saving Hacks). Vegtravelbuddies.com After an epiphany during a yoga class, New York City-based Tina Chau created this travel-friendly, community website to encourage fellow vegetarians and vegans to connect during their voyages. Users can meet and match with other veg-heads all around the world based on travel destination, gender, age, and diet preferences—after all, checking out all the vegan hot spots a city has to offer is easier with…

Tuna tonight Vegan seafood is the future, and Good Catch Foods is getting in on the game with its genius, convincingly fishy Fish-Free Tuna. Made from a six-bean blend including soy, chickpeas, and navy beans, these casserole-ready pouches (developed by sibling-chef team Derek and Chad Sarno) will leave even the staunchest New Englander dreaming of a sea of fish-free possibilities. Snacking sweet The chocolate bark we love so much during the holiday season is getting a year-round makeover, courtesy of Alter Eco’s Dark Chocolate Coconut Clusters. We can’t get enough of the Cherry + Almond Butter, with dollops of creamy almond butter, tart dried cherries, and toasted coconut atop slabs of dark chocolate. The cherry on top? They are good enough for a 3 o’clock snack break or sprinkled over…

There’s a reason why the classic s’more has remained the same after all these years. The first recipe was published in the 1927 edition of The Girl Scout handbook—paving the way for millions of sweet-toothed, stargazing, summer adventurers. Fast forward to 2018, and just about the only thing that’s changed is its audience: vegans are all in! All that’s needed is honey-free graham crackers, dairy-free chocolate, and vegan marshmallows. Sure, you can change things up by adding homemade Nutella, grilled fruit, or nut butter, but for us, old school rules. So whether you take yours with charred-to-a-crisp marshmallows sandwiched with coconut milk chocolate or lightly toasted and open-faced with a smear of ultra-rich ganache (queue up Instagram!), you don’t need more than three ingredients, fire, and a little fun. Happy…

20 Best Vegan Burgers (p.24) VegNews Associate Editor Richard Bowie penned this mouthwatering cover story on the juiciest, most succulent burgers in the country. Did your favorite make the cut? Sweet Hearts (p.34) Our annual vegan wedding feature returns with five spectacular meat-free nuptials. You won’t want to miss these love stories! Inside Scoop (p.54) Summer is officially here, so a full-fledged ice cream taste test is obviously in order. Which brands stole our hearts? Pure Miami (p.56) VegNews hit Miami for the opening of Chef Chloe and the Vegan Cafe, where we couldn’t get enough of Chloe Coscarelli’s butternut squash nachos and salted chocolate chip cookies. Sizzling Soirée (p.80) We sat down with celebrity vegan chef Leslie Durso for her tips on throwing the ultimate backyard bash. I’ll be…

July 1 She’s a blonde bombshell and a compassionate hero of VegNews. Happy birthday, Pamela Anderson! 4 Firecrackers, family, and Field Roast. Sounds like a perfect Independence From Meat Day to us! 4 10 Have you heard the story of our favorite 600-pound vegan pig and her two Canadian dads? Now’s your chance: Happily Ever Esther debuts today! 14 Not to toot our own horn, but our mac is the best way to celebrate National Mac and Cheese Day. Recipe at VegNews.com/macandcheese! 23 Star Wars star Woody Harrelson turns 57 today. Have a slice of vegan cake for us, Woody! August 1 From soy vanilla to coconut cookie butter, there’s no wrong way to take advantage of National Milkshake Day. 11 Revolving around the first all-vegan “city” in the world,…

SET IN A LUXE, century-old mansion, this eclectic wedding highlighted haute vegan cuisine, inspired laughter, and brought guests on a thrilling adventure. Co-creators of the wildly popular The Edgy Veg YouTube channel, Candice Hutchings and James Aita both share a love of avant-garde vegan gastronomy and a self-described mutual weirdness. For the fantastical wedding experience they sought, their intimate affair at a historic Victorian mansion embraced all-things lavish, moody, and beautiful. Officiated by a family friend, the ceremony incorporated Arabic, German, and English poetry, the languages of countries from which the couple’s families hail. Guests then gathered for an artfully prepared plant-based meal that impressed vegans and omnivores alike with background tunes from a French-inspired playlist curated by the couple. DÉCOR INSPO The affair was steeped in a European-gothic aesthetic…

From trendy, super-foodimbued model favorites to indulgent food-truck finds, the Los Angeles vegan food scene is varied, inventive, and arguably the hottest in the country. So we asked five of the city’s superstar plant-based chefs to create dishes worthy of the Walk of Fame, and the results are nothing short of award-winning. Welcome to LA! Baja Artichoke Tacos by Chef Doomie of Doomie’s #NextMex Makes 6 tacos For the salsa verde:4 large green tomatillos1 small serrano chili pepper1 tablespoon water1 teaspoon salt2 tablespoons chopped yellow onion2 tablespoons chopped fresh cilantro½ tablespoon lime juiceFor the lime crema:¾ cup vegan mayonnaise¾ cup vegan cream cheese¼ teaspoon salt1 teaspoon lime juice¼ teaspoon onion powder⅛ teaspoon garlic powder2 tablespoons waterFor the tempura-battered artichokes:½ cup all-purpose flour, divided¾ cup cornstarch1 teaspoon baking powder½ teaspoon fine salt½…

Basic Corn Cobs Serves 4 4 fresh ears of corn 2 teaspoons safflower oil 1. To prepare corn in oven, preheat to 400 degrees. Shuck corn and brush with oil. In a large baking dish, place corn and cook for 30 to 40 minutes, rotating every 15 minutes until kernels are evenly charred and tender. To serve, coat corn with spreads. 2. To prepare corn on grill, soak whole ears of corn, with husks, in water for 20 minutes. Peel husks back to base of corn, brush with oil, and place husk back over corn. Preheat grill to medium-high heat. Before placing corn on grill, raise heat to high and grill until outer leaves are blackened, rotating occasionally. To serve, peel back husks and coat corn with spreads. Bacon Herb…

THE JUNE 21 SOLSTICE heralds an annual phenomenon that’s as predictable as summer itself: warm-weather style. Whether you favor boho-chic, surfer casual, psychotropical, or desert flowerpower style, the elements are the same: colorful and flowy, whimsical accessories, and, most importantly, ease of wear. What’s even better? These looks don’t come at a cost to animals, and will hold their appeal for summers to come 1/(Fanny) Pack It In Tropical prints are everywhere right now, and an easy way to invest in the trend is with this cute and practical Steve Madden bum bag. Load it up with vegan protein bars, cruelty-free sunscreen, and enough cash for kombucha refills, and head straight to the nearest music festival for a test drive. Where to wear: SMMMILE Vegan Pop Festival in Paris, for…

Very Viral Since debuting in 2016, BOSH! has amassed a following its creators never thought possible. “We were a couple of mates from Sheffield who ate meat every single week,” now-vegan founders Henry Firth and Ian Theasby say. “Now, we run BOSH!, the biggest plant-based online channel in the world.” The British-bred vegan brand’s recipe videos—including Galaxy Donuts, Satay Sushi Rolls, and BBQ Pulled Jackfruit Burgers—were viewed by half a billion people in its first year. Three years later, and BOSH! has become a force to be reckoned with. Enter, BOSH!: Simple Recipes, Amazing Food, All Plants. With this debut cookbook, fans can have an entire library of inventive, five-napkin dishes at their fingertips (think Sticky Toffee Pudding, Jerk Jackfruit & Plantain Pizza, and Burrito Samosas), all with no WiFi…

“Just enjoying the latest issue of @VegNews.” @veganchefkayla “I don’t know about you guys, but we’re going to make this mango pie from @VegNews ASAP. Mars can’t wait!” @norcalfarmacy “I’m here whenever you wanna share your rainbow funfetti cake!” @otis_the_fluffy Tag your Instagram pics with #vegnews for a chance to be featured in the magazine! “What’s the best way to read your favorite magazine’s travel issue? Beachside in Mexico, baby! If you are looking for epic plant-based and vegan inspiration, then get your paws on VegNews.” @practicallyplantbasemom VegNews.com Must-Reads! 1. 5 Vegan-Friendly Beach Towns Perfect for Late Summer 2. Ginger Peach Sangria 3. How to Buy Eco-Friendly Flowers 4. 7 Best Spots for Vegan Frozen Yogurt 5. 5 Ways to Throw a Summer Vegan Birthday Party Don’t miss the VegNews team…

$1.99 The price customers pay to try the meat-free Impossible Burger sliders at 140 White Castle locations in New York, New Jersey, and Chicago. The recently debuted mini burgers are served on a vegan bun with pickles and onions, and need only be ordered without cheese for a fully plant-based experience. Getting a vegan meal from a fast-food chain? No longer a mission impossible. Missing Link On the heels of its successful launch of “bleeding” Beyond Burgers, vegan protein company Beyond Meat introduced Beyond Sausages at Whole Foods Markets nationwide. The links—in Sweet Italian, Hot Italian, and Brat Original flavors—mimic the taste of pork sausages, but are made from pea, fava bean, and rice protein. We’re firing up the grill! Minneapolis-based vegan butcher shop The Herbivorous Butcher recently opened its…

A patty, some vegetables, maybe a slice of cheese, and two buns. It doesn’t take much to create a solid burger, but across the country, chefs are reimagining the tried-and-true American classic, and the results are inventive, sophisticated, and downright outrageous. From cronut buns to vegan fried eggs to mac and cheese fritters, there’s no limit to how today’s vegan burgers are being filled, grilled, and topped. VegNews’ Richard Bowie searched the country for the biggest, baddest burgers out there, and here are the ones you need to try—now. 20 Shouk Burger Shouk in Washington, DC Falafel joints in most towns are a vegan’s best friend, and Shouk, a 100-percent plant-based outpost in DC, is proving it with its signature burger. Made from a blend of black beans, beets, cauliflower,…

A SPRING RAINSTORM couldn’t dampen the joyous day these high school sweethearts-turned-newlyweds planned in a picturesque countryside barn. They met as middle schoolers in Connecticut, strolling through the halls alongside one another between classes. Now, Henry Stanley and Cady Meshnick stroll hand-in-hand through the streets of New York City as husband and wife in search of the next vegan food destination. “One of the highlights of our relationship was chasing The Cinnamon Snail food truck around the city,” says Stanley. And honing in on mouthwatering vegan food came in handy at their wedding, where not one guest was vegan—an opportunity the couple took to inspire friends and family with their love of plant-based fare (and each other). SIGNATURE COCKTAIL Guests happily sipped on The 616—gin and grapefruit juice with basil…

Thai Curry-Mango Peanut Snack Mix Makes 4 cups 2 cups popped popcorn⅛ teaspoon salt½ cup roasted peanuts½ cup small pretzel twists⅓ cup lightly packed, diced unsweetened dried mango1 tablespoon virgin coconut oil2 tablespoons sugar2 teaspoons vegan Thai red curry paste 1. In a large bowl, combine popcorn, salt, peanuts, pretzels, and mango, and set aside. 2. In a large nonstick skillet over medium heat, melt oil. Add sugar and curry paste and stir gently until dissolved, about 2 to 5 minutes. Add popcorn mixture, and stir for about 2 minutes until ingredients are lightly toasted and coated with sugar mixture. 3. Into a large bowl, transfer mixture and let cool. Mixture will crisp as it cools. Serve immediately, or store in a tightly sealed container or zip-top bag for up…

The queen of fun food, Chloe Coscarelli, would rather make cupcakes than war. After last year’s very unfun tussle with business partners over her restaurant chain by CHLOE, you couldn’t blame her if she never wanted anything to do with a commercial venture ever again. Luckily for us, Coscarelli has instead returned to her sweet roots, dazzling diners at her new Miami eatery, Chef Chloe and the Vegan Cafe. Located in St. Roch Market, an offshoot of New Orleans’ historic food hall, the vibe is pure Miami. Floor-to-ceiling windows on two sides let natural light flood in. The high ceiling, slate floor, and gray-and-white marble tables make for a spare, industrial-chic look. Pops of color come from the decorative bookshelf spanning the length of the space, as well as the…

For several years running, Austria’s charming capital of Vienna has ranked among the most livable cities in the world. Contributing to the city’s standing are excellent water quality, lavish green spaces, extensive public transportation, and universal health care. And with roughly nine percent of the population eating plant-based, vegetable-forward restaurants and shops are plentiful, and the Viennese have begun to applaud the role that veganism plays in enhancing their quality of life. Vienna has long been a melting pot of Europe, and a full 50 percent of its residents are first- or second-generation immigrants. No matter where they’re from, newcomers are quick to adopt the Viennese culture of gemütlichkeit, which translates roughly to the idea of being comfortable and unhurried. This means that things happen slowly in Vienna; customers linger…

I really want to go vegan, but I don’t want to stand out as a weirdo at my office functions. Any advice? Yes, I have a lot of advice, but this is the most important: bring the most delicious foods you possibly can to every office gathering. The more people understand that veganism is delicious, the less crap you’ll get about it. Plus, the satisfaction of watching a meat-mouth devour a vegan cupcake and declaring it the best they’ve ever eaten never gets old. For more formal events, there’s a variety of ways to deal; for restaurant dinners, check out the menu beforehand online to see what you can order. If there’s nothing, call the restaurant and let them know you’re vegan, and they will undoubtedly fix you something special.…

With a disappearing ozone layer, our skin needs more protection than ever. If you’ve decided to opt out of UV exposure altogether (and with rising skin cancer rates, we can’t say we blame you), you don’t have to walk around looking like Jack White. Pump up the color jam with these no-fuss, no-muss, no-sun tanners Skinerals Californium Sunless Bronzer This fluffy mousse tanner comes out of the bottle looking like coffee-colored foam but begins imparting its beachy magic almost immediately, giving pale skin a golden, day-in-the-sun effect. The secret to the transformative color story? Fig, açaí, and goji berries. Who knew! Chocolate Sun Cocoa Glow Tanning Cream Aloe, shea butter, and jojoba oils give this whipped cream-scented lotion extra appeal, beyond its color-enhancing properties. It’s not only hydrating and soothing,…

Our tops picks! Happy Food Good food makes anyone smile. But Chef Bettina Campolucci-Bordi’s colorful book—featuring beautiful, eyes-eat-first meals; happy dance-inducing flavors; and tastes from around the world (Campolucci-Bordi’s lived in Tanzania, Bulgaria, Italy, and beyond)—will slap a permanent grin on your face. Must-make: Mario’s Italian Stuffed Veggies, Smoky Sumac Green Beans, and Banoffee Pie Vegan Yack Attack on the Go! What do veggie rolls, sandwiches, cookies, and burritos have in common? They’re all easy to make, handheld, and the focus of “Vegan Yack Attack” blogger and VN food columnist Jackie Sobon’s newest book that aims to make mouthwatering meals quick and portable. Antipasto salad-in-a-jar, you just became our new best friend. Must-make: Crustless Quiche Bites, Tempeh Adobo Tostadas, and Pita Pizza Trio Nourish & Glow Holistic wellness coach Jules…

“I can’t put down Beasts of Burden: Animal and Disability Liberation by Sunaura Taylor, a refreshingly provocative book that focuses on the entanglements within disability and animal rights. Taylor presents her experiences with insights that have left me enlightened and emboldened.” —Jasmin Singer, Senior Editor “I have been using vegan journalist Ashlee Piper’s Give a Sh*t: Do Good. Live Better. Save the Planet as an inspirational tool to really care about the things I eat, the way I feel, and how I treat others. Piper is one feisty, stylish lady whose wild sense of humor jumps from the pages of her first book.” —Anna Starostinetskaya, News Editor “I’ve been following the adventures of Esther the Wonder Pig and her two dads for a while, and now, with Happily Ever Esther,…

There’s no time to party like summer. It’s the season for coming together with friends, romantic evenings with your sweetie, and sipping drinks with tiny umbrellas. If there are no sun-drenched festivities on your calendar, throw one yourself! But where to start? We went to celebrity chef and party-planner extraordinaire Leslie Durso for a game plan. Between designing the new vegan menu at the Four Seasons Punta Mita resort in Mexico and partnering with online plant-based academy PLANTLAB, Durso has the know-how to turn an ordinary July night into a fabulous summer soirée. Here are her 10 tips on how to do it with style. 1 Keep it simple When it comes to what food to serve, it’s easy to get carried away. Remember: the easier the better. Stick to…