Innholdsfortegnelse for September + October 2016 i VegNews Magazine

In every edition of VegNews, you can expect a generous helping of recipes, taste tests, and new product reviews. But in this issue—our annual Great Big Food Edition—we pack even more deliciousness into the magazine pages. More recipes, more eating tours of our favorite cities, and more of the fascinating personalities, restaurants, and media that drive today’s vibrant vegan culture. Let’s start with the cover, a towering pièce de résistance of berries-and-creamfilled French toast created specially for this issue by cookbook authoress Joni Marie Newman. If this doesn’t symbolize where vegan food is in 2016, I don’t know what does. And wait until you taste it—flip to p.40 and make it this weekend, along with the Chorizo Waffles, Roasted Asparagus Breakfast Tart, and, of course, bubbly mimosas with your favorite…

BETTER BURGER Want proof that plantbased eating is taking the world by storm? Enter VeganBurg, a Singaporean import that opened in San Francisco’s Haight-Ashbury neighborhood in late 2015. Already a hit among the rapidly growing veg movement in Singapore, founder Alex Tan moved his headquarters across the Pacific to bring his menu of all-vegan burgers, sides, and desserts to the “land of fast food and franchises.” And like the throngs of ecoconscious millennials who flock to VeganBurg’s flagship eatery, San Franciscans are feeling the burger buzz. A daily selection of up to seven burgers are topped with everything from beetroot pâté and grilled pineapple to crispy Singaporean veg bacon and melted cheese. “We are all about making the most amazing burger,” Tan says. “Vegan or not.” Big Mac, look out.…

There’s no wrong way to eat potatoes, but after one bite of our crisp and tender wedges, you’ll agree that we’ve perfected one of America’s favorite foods. Rather than deep frying, these baked dippers get a run through the oven before being tossed with garlic, rosemary, or nacho seasonings for a taste that’ll make you forget all about your entrée. And just when you think your fries couldn’t get any better, we’ve added two tangy ketchup dips—Tequila Lime and Bloody Mary—that will turn your boring bottles of ketchup into a gourmet condiment. Move over, plain ol’ potatoes: there’s a new fry in town. Easy Oven-Baked Fries Serves 2 Cooking spray, for parchment paper 2 large Russet or white potatoes, cut into 1/2-inch-thick wedges 2 tablespoons olive oil ½ teaspoon salt…

Our refrigerator crispers are always loaded with a veritable jungle of greens, but thanks to Tommy’s Superfoods Super Greens, our freezers can get in on the fun, too. Each steam-friendly bag is packed with organic spinach, kale, a hint of lemon juice, and 20 different herbs and spices that make for a quick weeknight dish, lasagna stuffing, or superfood twist on spinach dip. tommyssuperfoods.com Sir Kensington’s Fabanaise isn’t your average vegan mayonnaise. With a light flavor and a whipped, fluffy texture— thanks to aquafaba, the water left over from cooked garbanzo beans—this creamy spread (available in Classic and Chipotle) tastes great on everything from a BLT to a roasted vegetable sandwich. The best part? Fabanaise is made with bean water from a large hummus producer that would otherwise go to…

Whether you’ve scaled Table Mountain or hopped aboard the Cape Wheel, you can’t miss the Paarl Mountains looming in the distance. These foothills are where you’ll discover the Cape Wineland, home to hundreds of the country’s finest vineyards and award-winning wines. At Haute Cabrière in Franschhoek, a vegan food-and-wine menu pairs vegetable bourguignon, pearled barley, and tapenade with a rich Pinot Noir, while the truffled cauliflower soup and mushroom confit with thyme oil is matched with an oaky Chardonnay. All of its wines are 100-percent vegan, and the views over the rugged mountains and patchwork of gently rolling farmland below look like a snapshot from a South Africa travel brochure. For an unforgettable tasting-room experience, visit vegan-friendly Hartenberg Wine Estate, where guests can birdwatch and hike before or after sampling…

Resident know-it-all Marla Rose solves all of your tough conundrums. Dear Marla, I belong to a vegan Facebook group that shares new products and restaurants, but whenever I get excited about something new, many remark about GMOs, sugar, preservatives, or something else to remind me that “just because it’s vegan doesn’t mean it’s healthy.” I don’t think there’s anything wrong with convenient, fun, vegan junk food every once in a while. How can I ward off these pesky commenters? Signed, Can’t a Guy Have Some Fun? I know, right? Facebook has activated a switch in many of its users that puts them into hyper-vigilant mode compelling them to point out any perceived imperfections while turning off the switch that alerts them to the fact that unsolicited critiques are not well…

What do Jennifer Lopez, Pharrell WIlliams, and Beyoncé have in common? They’re just a few of the celebrity clients trained by exercise physiologist and decade-long vegan Marco Borges, the founder of the 22 Days vegan empire of energy bars, protein powders, a nationwide meal-delivery service, and the 22 Days Vegan Challenge program. The just-released 22-Day Revolution Cookbook features 150 vegan recipes inspired by Borges’ years of working with high-profile celebrities, and shows readers how his three-week diet-andexercise routine can help transform their lives. VegNews: Why 22 days? Is there research that suggests 22 days is the ideal number to impact real change? Marco Borges: 22 Days is based on a principle that it takes 21 days to make or break a habit. If you adopt a healthy habit over the…

1 Stephanie Bogdanich Keepin’ Austin Vegan, p.64 Where I live: Austin, TX Veg for: 10 years What I ate for breakfast today: Tacos with refried beans, potatoes, and pico de gallo I make a mean: Margarita My favorite way to eat kale: Southern-style with vegan mac and cheese My favorite fall soup: Roasted corn chowder My must-have kitchen tool: Citrus press My dream vacation: A vegan river cruise through the South of France 2 Emily Hunt A Day in the Life, p.80 Where I live: Los Angeles, CA Veg for: 5 years What I ate for breakfast today: Strawberries, an energy bar, and coffee I make a mean: Linguine with truffle cashew sauce My favorite smoothie: Coconut, kale, banana, dates, and coconut-almond milk My favorite fall soup: Curried pumpkin My…

IN JULY, the United States adopted a near-ban on the import and export of most ivory products in an effort to protect endangered African elephants. Enacted by the US Fish and Wildlife Service, the law was the result of a petition with 1.3 million signatures, which, the organization says, showed “overwhelming concern for elephant populations and a belief that the US Government should take steps to protect elephants in Africa.” 70% The amount by which greenhouse gas emissions could be reduced by 2050 if a vegan diet was adopted worldwide. “If they were passing students without the course, and they were becoming good physicians without using animals, it would be hard to say it’s essential.” —THE PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE REGARDING JOHNS HOPKINS UNIVERSITY SCHOOL OF MEDICINE’S DECISION TO…

Pepperoni pizza, hot dogs, Buffalo chicken wraps, and meatloaf with gravy could easily make the list of “no-no” foods spewed by a cardiologist— along with a prescription for heart medication and warnings about a lifetime of ailments. Even the carnivores among us can recognize that these nutritionally void foods are the causes of many ailments plaguing our country, including heart disease, type 2 diabetes, cancer, and obesity. But in addition to clogging the arteries of millions of adult Americans each year, these foods are clogging something even more precious: the hearts of our children. Across the country, our kids are being fed dangerously unhealthy food while big corporations are cashing in. Staggeringly, these fat-laden foods are just a sampling of a typical lunch offering on any given day at many…

Named after the Italian city of Milan, a Milanese is a sandwich typically made with veal coated in flour, egg, and breadcrumbs, then fried until crispy. In South America, versions known as Milanesa are made with chicken, beef, or pork, but our updated take uses hearty eggplant to replace the meat. Battered in Italian-seasoned breadcrumbs and fried until golden brown, thick eggplant slices are stuffed into soft rolls, slathered with a homemade lemon-caper aioli, and topped with peppery arugula, fresh tomato, and red onion. The result is so authentic that even eggplant skeptics will declare this the Earl of Sandwiches. Eggplant Milanese Sandwich Makes 4 sandwiches For the eggplant: 1 large eggplant, peeled and cut lengthwise into 4 1-inch slices 2 teaspoons salt For the breading: 3 tablespoons ground flaxseeds…

Elvis Presley might be the king of rock ‘n’ roll, but for many, he’s just as famous for popularizing the pairing of peanut butter and bananas as he is for his hip-shaking rockabilly. Inspired by his love affair with peanut butter-and-banana sandwiches, we’ve created this ultra-decadent dessert layered with fragrant banana cake, rich peanut butter buttercream, and caramelized bananas. Topped with a dark chocolate ganache, crushed peanuts, and smoky coconut bacon, this recipe is bound to be hailed as the king of all cakes. Peanut Butter Banana Cake Serves 8 For the cake: Cooking oil spray, for cake pans 1 1/2 cups all-purpose flour ¾ cup sugar 1 teaspoon baking soda ¼ teaspoon salt ½ cup ice-cold water 1/3 cup olive oil 2/3 cup mashed banana 1 tablespoon white vinegar…

Austin, TX has long been known as a slacker town, a haven for hippies, and a city where young and old gather at picnic tables under the blazing Texas sunshine. The self-proclaimed “live music capital of the world” is also home to college students, a burgeoning tech industry, and the most progressive politics for hundreds of miles, which creates the perfect environment for vegan food trucks to flourish. Currently, 11 all-vegan carts can be found throughout the city, but dozens more offer veg options. These eateries have become such an important part of the Austin food scene that first-wave vegan trucks such as Counter Culture, Capital City Bakery, and Cheer Up Charlie have all opened brick-and-mortar establishments due to customer demand. For anyone looking to do a trailer crawl in…

7:55am I wake up to a full house—my parents, two brothers, baby sister, and our dog. I got five hours of sleep last night, but on event day that’s all I need! Yesterday was a busy prep day because tonight we’re catering the post-premiere party for Unlocking the Cage, a documentary that follows The Nonhuman Rights Project. 8:00am I scroll through emails on my phone and answer all the urgent and important ones for the day. After that, I get up and out of bed. 9:15am My dad drives me to pick up a rental car because, for this event, I need enough room to accommodate the flowers. Tropical rainforest-themed pieces for the windows, cocktail table decorations, and floating orchids all need to fit comfortably in the van. 11:30am I…

VN READERS SHARE WHAT’S ON THEIR MINDS HOSPITAL FOOD HORRORS Thank you for the May+June 2016 article about the horrors of hospital food (“Do Not Resuscitate”). As a physician, I have witnessed the atrocity of hospital dining options since medical school, where they served flavored yogurt that came in colors reminiscent of a unicorn’s tail. More recently, one of my friends was hospitalized for a high-risk pregnancy and was getting scolded for high-glucose readings, as she was forced to eat the hospital food for weeks. If we ever hope to implement true change in the current healthcare system—which focuses more on band-aiding problems rather than prevention—we need to continue to share articles such as this one, as well as support the people who do the investigative work and writing. aa…

11 THINGS WE CAN’T WAIT TO SEE / READ / DO SEPTEMBER 11 If you’re vegan, Moby’s birthday is the next best thing to a public holiday. 17 Join Cowspiracy producers Kip Andersen and Keegan Kuhn for Cow-Con, an environmental conference in Berkeley, CA devoted to sustainability and activism. 16 There’s only one way to celebrate Guacamole Day, and that’s with our Holy Guacamole! Visit vegnews.com for the recipe. 23 It’s Hug a Vegetarian Day. We’re waiting ... 30 VegNews heads to Thailand for its third Food Lover’s Tour of Thailand, a 12-day trip featuring breathtaking scenery, urban markets, cooking classes, and, of course, incredible food. Book your spot for 2017! OCTOBER 4 World Animal Day means extra treats for your companion animals. Don’t expect your cat to get excited.…

FOR THE OFFICE Finding office-appropriate vegan attire used to be an epic battle between scratchy sweatshop synthetics and ethically-soundbut-frumpy frocks and kicks. Thankfully, companies embracing transparent manufacturing, luxe fabrics, and expert tailoring make dressing like a boss while living within your values (and means) a zero-compromise affair. Whatever your career aspirations, these anchor pieces are timeless investments that will take you from coffee-fetching intern to corner-office exec in no time, all with solid ethical cred and fashion week-approved style. FOR NIGHTS OUT If you’re the type who loves to get gussied up, these picks are sure to please. From the classic little black dress to a fairy-tale gown that’ll help you make a jaw-dropping entrance, you can sashay down that red carpet or into your best friend’s wedding and slay…

Phyllo—a thin, unleavened dough made from just flour, oil, salt, and water—is a mainstay in Greek cuisine. It may be best known as the layered, flaky dough in baklava, but that doesn’t mean this versatile dough can’t be part of a weeknight supper or weekend brunch. With garlic, fresh herbs, white beans, and Swiss chard, these elegant phyllo purses might seem complicated, but they take mere minutes to assemble and can be eaten individually or with a simple Greek salad. Mushroom & Swiss Chard Bundles Makes 8 large bundles 2 tablespoons safflower oil 1 small onion, finely chopped 2 garlic cloves, finely chopped ½ teaspoon dried thyme ½ teaspoon dried herbes de Provence 10 cremini mushrooms 1 (15-ounce) can white beans, drained and rinsed 4 Swiss chard leaves, stemmed and…

VegNews nutritionist Julieanna Hever, RD, is on call for your health questions. Q Halloween is my favorite day of the year, but I don’t like gorging on candy or drinking too much at parties. Is there a way to have an indulgent (and vegan) Halloween without feeling like I overdid it? For many, Halloween marks the beginning of a downward spiral. Sugar and fat are the omnipresent guests at every holiday party, and the unhealthy festivities don’t seem to stop until New Year’s Day. It’s all too easy to feast on food and drinks that make us feel less than optimal, as well as perpetuate underlying junk-food cravings. So how do we navigate the forthcoming holiday season? The answer to this conundrum is to know thyself. If you love Halloween…

READ The Vegan Way 21 Days to a Happier, Healthier, Plant-Based Lifestyle That Will Transform Your Home, Your Diet, and You Learn how to transition to a plant-based diet in just three weeks by focusing on author/health educator Jackie Day’s three central tenets: being healthy, being compassionate to animals, and respecting our planet. Why we love it: Day provides essential and approachable advice similar to the information found on her popular blog My Vegan Journal. Day’s Facebook page was even endorsed by Dr. Oz as one of the healthiest in America. The Compassionate Chick’s Guide to DIY Beauty 125 Recipes for Vegan, Gluten-Free, Cruelty-Free Makeup, Skin and Hair Care Products Blogger Sunny Subramanian and author Chrystle Fiedler teach readers how to transform household staples into vegan concoctions for glowing skin…

Dear Starbucks, Every fall, millions of java fiends feverishly await the triumphant return of your Pumpkin Spice Latte. And every fall, millions of vegans are left wishing we could partake in this beloved seasonal trend. Surely you’ve heard that nearly half the nation now drinks plantbased milk, or that dairy sales dropped $18 billion last year—proof that we wouldn’t be the only ones willing to fork over our money for a velvety smooth, piping-hot cup of dairy-free autumnal bliss. So, while we wait for you to get with the times and veganize your condensed milk-infused pumpkin blend, we’re concocting our own PSL that will hopefully inspire you to create a crueltyfree seasonal latte for all. Your move, Starbucks. With ♥ (and impatience), VegNews…