Innholdsfortegnelse for Summer 2019 i VegNews Magazine

“New issue alert! Reading on the beach in Punta Cana.” @vegan_gf_nyc “Treating myself to @VegNews over lunch today. Love this magazine so much. I savor every article—even the ads.” @marincountyvegan “My @VegNews finally arrived today and I can’t wait to try the recipes!” @thegreendish Tag your Instagram pics with #vegnews for a chance to be featured in the magazine! I’m not fully vegan yet, but finding all the news, interviews, articles, cookbooks, reviews, celebs, travel guides, and crazy-good recipes in this magazine has convinced me to make the switch. See you later, cheese! Koby Heramil VegNews.com Must-Reads! 1. Disney World Debuts Plant-Based Guide to the Magic Kingdom2. Beat the Heat with These 7 Ice-Cold Vegan Brews3. 12 Vegan-Friendly Baseball Stadiums Winning the Snack Game4. 9 Summer-Ready Vegan Smoothies That Will Make…

1 THE SCOOP ON NON-SCOOPS When it comes to ice cream, we’re scooping all year round. But come summer, we’re swirling up the routine with these sweet inventions. 1. Dark Choco Taco Street Beet, Detroit Scoops of local Volcano Salt Vanilla ice cream are encased in a homemade waffle taco, sealed in a dark chocolate shell, then finished with a sprinkling of chopped peanuts. It’s a simple, nostalgic formula, but it works oh-so well. 2. Happy Ice & Soft-Serve Happy Ice, Los Angeles This shaved-ice joint’s ultra-fine, super-soft, eponymous dessert lies somewhere at the intersection of a slushie, sorbet, and granita. But its eye-popping, psychedelic, rainbow pattern—and swirl of Chicago Vegan Foods vanilla soft-serve—puts it in a league of its own. 3. Hummus Shakes The Hummus and Pita Co., New…

SOMETHING OLD To save money and be ecologically friendly, the bride and groom both wore gorgeous secondhand clothes for the ceremony—Claiborne in a sweeping, strapless Theia Couture gown (nabbed for just $236), and Loup in a sharp blue suit ($100). HELP YOUR SELF The couple cut costs by serving dinner buffet-style, which helped reduce the amount of servers needed. Allowing guests to serve themselves the sought-after vegan soul food by celebrity chef Lauren Von Der Pool also helped to reduce food waste. SIP & SAVE Claiborne and Loup skipped the fully stocked bar in favor of bringing their own cost-saving (and verified-vegan) wine, champagne, and kombucha.…

Farro-Stuffed Zucchini Boats These boats make for a filling summer meal thanks to farro—a chewy, substantial grain, but don’t be afraid to experiment with barley, freekeh, or wheat berries in its place. Serves 4 For the filling: 2 cups water¼ cup grapeseed oil, divided1 teaspoon salt, divided1 cup farro4 medium zucchini2 teaspoons maple syrup2 teaspoons sherry vinegar or red wine vinegar2 teaspoons extra virgin olive oil¾ teaspoon black pepper, divided1 small brown onion, finely diced3 garlic cloves, finely diced1 cup finely diced red bell pepper1 cup finely diced carrot2 tablespoons finely chopped fresh chives2 tablespoons finely chopped fresh parsley2 tablespoons finely chopped fresh mint¼ cup fresh lemon juice Zest of 1 lemon¾ cup chopped cherry tomatoes¼ cup roughly chopped pistachios 1. In a medium saucepan, bring water to boil. Add…

1 Pumpkin seeds These nutty seeds are one of the richest sources of L-arginine. Try them roasted and sprinkled over your salad at lunch to turn up the romance after dinner. 2 Soybeans Good news—these protein-rich legumes will also help get things steamy in the bedroom, so throw a few cubes of tofu into your stir-fries, soups, and smoothies. Your partner will thank you. 3 Nori Who knew this underwater-weed was such a powerhouse? In addition to its blood-pumping properties, it helps release hormones for libido and a more youthful appearance. 4 Walnuts Bake up a batch of vegan chocolate chip cookies as a romantic gesture for your sweetheart, and seal the deal by sprinkling in some L-arginine-loaded walnuts into the batter. 5 Chickpeas These Middle Eastern marvels are the…

VegNews Digital Director Jasmin Singer (thinks she) knows a thing or two about love, and is baring all. Disney had sure done a number on me. EVEN THOUGH I was otherwise a sharp kid, when I was growing up in suburban New Jersey in the ‘80s and ‘90s, I latched onto these classic cartoon love stories—Cinderella and her doting prince; Snow White and the seven dwarfs plus the doting prince; and, in The Little Mermaid, Ariel and her … doting prince—as truth, not fantasy. I wonder if my relentless attachment to these lovestruck animations was my personal antidote to dealing with my parents’ pattern of getting married then divorced then married then divorced then married again, all before I was 11. It wasn’t until I was older, snarkier, gayer, and…

London Calling Rachel Ama is just like us. She’s prone to impromptu dance parties, loves a good Spotify playlist, and is obsessed with vegan food. That’s why more than 200,000 tune in to the North Londoner’s YouTube channel for her animated takes on recipes ranging from comfort-food classics (hello, KFC-inspired vegan chicken and waffles), budget-friendly bites (don’t miss her guides to £1 meals), and soulful takes on the Caribbean dishes she grew up on. And in 2019, Ama’s star continues to rise—first when The Observer named her the year’s food personality to watch, and now, with the release of her debut cookbook Rachel Ama’s Vegan Eats. Vivid African prints, pristine marble slabs, and contemporary, hand-painted serveware show off Ama’s impeccable aesthetic, while the equally colorful, delectable dishes plated artfully atop…

“After seeing vegan comedian Preacher Lawson kill it (peacefully) on America’s Got Talent, I had to see what else he’s up to. Turns out, the Portland-native hosts the vegan cooking show Cooking with Preacher Lawson on YouTube where he makes healthy dishes such as spinach artichoke pizza, chocolate milkshakes, and pancakes—sometimes shirtless. Suffice it to say that I’m obsessed.” —Anna Starostinetskaya, Senior News Editor “I’m making my way through every episode of the podcast Sibling Rivalry—by RuPaul’s Drag Race stars Monet X Change and Bob the Drag Queen—and had to stop at ‘The One About Veganism.’ In it, the incredibly quick-witted (and non-vegan) Bob breaks down the irritating conflation of vegan, ‘humanely raised,’ and organic food; explains the cognitive dissonance of meat-eating; and cracks so many jokes, you’re bound to…

Now that you’re spending your days soaking up the sun, lazing by the pool, and chowing down at barbecues, you need a go-to beverage. This summer, forget the canned sodas and get back to basics with creative, fruity, infused waters. Cucumber, lime, and rosemary. Nectarine, lemon, and lavender. Even strawberry, mint, and a touch of vodka for a bit of boozy fun. The flavorful infusions are limitless, so water you waiting for? The summer sips start here.…

Makes 12 blondies ½ cup vegan butter¾ cup firmly packed light brown sugar1 (7-ounce) package marzipan, divided¼ cup Follow Your Heart Vanilla Bean Yogurt½ teaspoon almond extract1 ¼ cups all-purpose flour1 teaspoon baking powder½ teaspoon baking soda½ cup sliced almonds½ teaspoon flaky sea salt 1. Preheat oven to 350 degrees. Line an 8 x 8-inch square baking pan with parchment paper, leaving the excess overhanging on two opposite sides. 2. In a standing mixer bowl with the paddle attachment, cream together vegan butter, brown sugar, and half the marzipan until smooth and creamy. Add yogurt and almond extract, beating until fully incorporated. 3. In a separate bowl, whisk flour, baking powder, and baking soda. Add to standing mixer bowl, and cream to combine. Gently fold in almonds. 4. Transfer mixture…

A glass of milkadamia has some high standards to meet if we want to be acceptable to lips everywhere. So, we’re deliciously dairy-free, deliciously different, and deliciously defiant when it comes to protecting our trees, regenerating our patch of the planet, and maintaining our relationship with our moms. Show the planet a little love and for that, Mother Earth will kiss you right back.…

1 Maya Gottfried Wedding Belles, p.34 Where I live: Beekman, NY Veg for: 11 years Burger must-have: Grilled mushrooms and guacamole Fave milkshake: Peanut butter-chocolate Dream summer road trip: Heading south to Savannah, GA Go-to travel snack: Dried fruit and nut mix Fantasy wedding cake: Chocolate-raspberry with chocolate icing and edible flowers 2 Joni Marie Newman Burgers, Shakes & Fries, Oh My!, p.46 Where I live: Long Beach, CA Veg for: 15 years Burger must-have: A few swipes of vegan mayo Fave milkshake: Strawberry Dream summer road trip: The deserts of California, Arizona, and New Mexico Go-to travel snack: Bugles Fantasy wedding cake: Yellow cake with chocolate frosting (my actual wedding cake!) 3 Mark Hawthorne Czech, Please!, p.74 Where I live: Rohnert Park, CA Veg for: 18 years Burger must-have:…

Stand-up comedian Tig Notaro made headlines in 2012 when she stepped on stage for a sold-out show and started her set by saying, “Hi, I have cancer, thanks for coming, I have cancer.” Following that career-defining performance, Notaro became somewhat of a comedy legend for her unabashed transparency mixed with impeccable deadpan delivery. Shortly after her diagnosis, she received a double mastectomy with no reconstruction, later stating that “I made so many jokes over the years about how small my chest was that I started to think that maybe my boobs overheard me and were just like, ‘We’re sick of this. Let’s kill her.’” For Notaro, it’s comedy that’s been the throughline for channeling life’s hardships into poignancy, providing a unique platform to help make sense of it all, while…

CELEBRITY VEGAN chef Mary Mattern and professional musician Neil Westfall met in musical mayhem while the two were touring with pop-punk band Blink-182—Mattern as chef for the headliner’s vegan drummer, Travis Barker, and Westfall as guitarist for opening act A Day To Remember. Engaged one year later, the couple is now planning to open Heirloom Deli, an eatery serving vegan Jewish-deli comfort food. For their rustic-chic autumn wedding, the pair stayed true to their down-home style, invoking the spirit of an all-American barbecue, made spectacular with elaborate plant-based charcuterie, gourmet vegan burgers, Coors Light cocktails, and a show-stopping wedding gown—purchased on the internet. “We just wanted to have a big backyard barbecue for all of our friends and family,” says Mattern. “So we basically did that. Just scaled it up…

What to do with a slew of next-level burgers, dreamy shakes, and crispy fries? Mix and match to make the ultimate vegan combo of your dreams! Keep it classic with a veggie-loaded burger with all the fixin’s; a stack of baked onion rings; and an old-fashioned strawberry shake. Or step it all the way up by pairing a melty, beefy, cheese-stuffed burger—dripping with barbecue sauce and piled high with sweet barbecue coleslaw and coconut bacon—with crispy avocado fries and a birthday cake shake. The possibilities are endless, so let’s get cooking! The Patties The Ultimate Veggie Burger Makes 8 1 (15-ounce) can black beans, drained and rinsed2 cups cooked brown rice, divided1 cups sliced button mushrooms1 cup chopped broccoli florets½ cup quick-cooking oats2 tablespoons minced garlic½ cup diced yellow onion2…

Watermelon Mint Gazpacho with Cashew-Lime Crema The mild, crisp flavor of cucumber brings balance to this sweet, watermelon-infused remix on a traditional Spanish gazpacho. Chill your serving bowl beforehand to keep the soup cool even longer. Serves 6 For the gazpacho: 3 large ripe tomatoes, quartered1 medium cucumber, peeled and roughly chopped1 small jalapeño, seeded and roughly chopped1 medium shallot, peeled2 garlic cloves2 cups cubed ripe seedless watermelon18 fresh mint leaves, divided1 tablespoon red wine vinegar1 teaspoon salt¼ teaspoon black pepper¼ cup extra virgin olive oil1 cup peeled and finely diced cucumber, for garnish1 cup finely diced seedless watermelon, for garnish For the Cashew-Lime Crema: 1 cup raw cashews¾ cup waterJuice of 1 lime½ teaspoon salt 1. For the gazpacho, into a large high-speed blender or food processor, process tomatoes…

1 Pubs are generally supplied by a single brewery, though you’ll find several types on offer. Just say, “pivo, prosím” (pee-vo, pro-seem), meaning “beer, please.” 2 Servers bring beer to your table and mark everything you drink on a tab. Some pubs expect you’ll keep drinking and will continue to bring a new serving until you say you’ve had enough. 3 Expect to pay about $1.50 for a 16-ounce glass, called velký, meaning large. For the 10-ounce glass, ask for malý(pronounced mal-eh). 4 Czech beers are divided into four main categories: lehké (“light”), výčepní (“draught”), ležák (“lager”), and speciál (“special”). 5 Most, if not all, Czech beers are vegan.…

VegNews Fashion & Beauty Editor Aurelia d’Andrea dishes the latest in vegan style. 1/The Kicks Who’d have guessed we’d be taking fashion cues from someone who goes by the name of “Her Royal Highness”? Meghan Markle—otherwise known as the Duchess of Sussex—is a fan of French brand Veja, but that’s not why we love its wares. The innovative brand pumps a lot of cash into research and development of sustainable, vegan materials, creating durable fabrics from corn waste and recycled plastic bottles. Plus, they look good, n’est-ce pas? 2/The Sweatshirt The oversize cut of this organic cotton sweatshirt by eco-conscious brand Twothirds means you’ll always be comfortable when wearing it, without looking schlubby. When French-tucked (just the front) into trousers or a skirt, it goes stylish and modern. Or top…

A pre-nup Not necessarily the sexiest conversation you’ll ever have, but don’t forget that a marriage is also a business arrangement. Just do it, seriously. Some years under your belt Live a little before you agree to spend the rest of your life with someone. One of the best ways to get to know yourself is through being single; another great way is by going through break-ups and understanding the fundamental needs you require in a relationship. A life outside your relationship Be sure to have independent hobbies, friends, and support circles. A sense of humor Don’t take yourself or your relationship issues too seriously. Partnerships are supposed to be enjoyed; whenever possible, let things go. A shared worldview For me, that means veganism, which I have been lucky to…

Our top picks! The CBD Kitchen CBD is all the rage, but just what is this mystery ingredient? 1) It’s the cousin of marijuana’s THC, without the psychoactive effects, and 2) It’s touted for providing relief from anxiety, stress, and insomnia. And after using it, Leah Vanderveldt had to share it in her new cookbook. CBD fudgesicles, iced coffee, and face masks, here we come! Must-make: CBD Avocado Toast, CBD Mango Gummies, and CBD Watermelon Mocktail The Vegan Instant Pot Cookbook Former lawyer-turned-Instagram star Nisha Vora brings her vibrant flavors and penchant for food styling to her debut cookbook on today’s hottest kitchen tool: the instant pot. Not culinarily gifted? No problem. This guide to foolproof, full-flavored vegan dishes will turn any kitchen novice into a one-pot expert in an…

Cultured Cashew Brie This unbelievably soft, buttery brie (complete with hallmark rind) by fermented foods experts Wildbrine is making all of our decadent French fromage dreams come true. Spread the rosy Beet Blush on a crunchy, seedy cracker; smear umami-rich Shiitake Shakeup into a panini; and bake the Neo Classic into a flaky puff pastry. Un-brie-leavable, indeed! Wellness Ginger Beer With a CBD craze sweeping the nation, it was only a matter of time before our soft drinks gave us a dose of chill, too. With 15 milligrams of stress-reducing, full-spectrum hemp extract, this zingy, zero-sugar beverage from Reed’s also offers a punch of spicy, lip-tingling ginger before being tamed by the refreshing sweetness of naturally sugar-free monk fruit. Bottoms up! Organic Nut Butter Covered Nuts Bye, boring trail mixes!…

Made with Makes 12 doughnuts For the doughnuts: 1 ½ cups all-purpose flour2 tablespoons cocoa powder1 tablespoon beet powder (optional, for color)¾ cup sugar1 ½ teaspoons baking powder½ teaspoon baking soda½ teaspoon salt1 cup chopped fresh strawberries¼ cup olive oil1 teaspoon vanilla extract1 teaspoon apple cider vinegar For the strawberry glaze: ½ cup powdered sugar1 (6-ounce) container Follow Your Heart Strawberry Yogurt½ teaspoon vanilla extract1 teaspoon lemon juice For the garnish: ¼ cup freeze-dried strawberries2 tablespoons sprinkles 1. For the doughnuts, preheat oven to 350 degrees and lightly grease a 12-cavity, non-stick doughnut pan. Set aside. 2. In a large bowl, whisk flour, cocoa, beet powder (if using), sugar, baking powder, baking soda, and salt. 3. Into a blender, add strawberries, olive oil, vanilla, and vinegar. Blend until smooth, stopping…

Made with Makes 4 popsicles 2 (6-ounce) containers Follow Your Heart Key Lime Yogurt½ cup full-fat coconut milk¼ cup maple syrup2 tablespoons tamarind paste½ teaspoon sriracha¼ teaspoon ground black pepper¼ teaspoon crushed red pepper flakes 1. Into a large bowl, whisk all ingredients until smooth. Divide evenly into 4 large popsicle molds and insert sticks. 2. Place popsicle molds on a flat, even surface in freezer for at least 8 hours. When ready to serve, run warm water over outside of molds for 15 seconds to release.…

Makes 1 ½ quarts ½ cup raw cashews, soaked for at least 6 hours and drained1 (14-ounce) can full-fat coconut milk1 cup sugar1 (6-ounce) container Follow Your Heart Raspberry Yogurt1 tablespoon vanilla extract½ teaspoon salt¼ cup melted cocoa butter½ cup seedless raspberry jam 1. Into a blender, add cashews, coconut milk, sugar, yogurt, vanilla, and salt. Blend until creamy, stopping to scrape down sides of blender when necessary. 2. While blender is running, slowly add melted cocoa butter to form a smooth emulsion. Transfer blender to refrigerator and chill for at least two hours. 3. Pour mixture into ice cream maker and prepare according to manufacturer’s instructions. Transfer soft ice cream into an air-tight container, layering dollops of raspberry jam. Use a rubber spatula to fold together ice cream and…

When I was a kid, summertime meant sun-splashed afternoons at my family’s beach cottage in Northern California. Days would be filled with building sand castles, reading library books, bicycling around the neighborhood, and dipping our toes into the cool, turquoise waters. Each night, my family and I would make dinner before building a fire and popping in a VHS. And, at least a few times each summer, we would make homemade vanilla bean ice cream in a wooden ice cream maker that we took turns cranking. It was heavenly. Life was simple and sweet, so it’s no wonder that summer was always my favorite time of year. Now, many decades later, I have returned to this same bustling beach town to live year-round, which, frankly, feels like being on permanent…

EVERYTHING about the sun-drenched, California spring day that saw cookbook author and vegan blogger (of Sweet Potato Soul fame) Jenné Claiborne marry her true love Maxx Loup was perfect. Surrounded by 50 close friends and family members, the pair embraced their love of nature with a sweet and chic ceremony, held on a rustic wooden deck in the midst of Topanga’s grassy hills and soaring trees. A sophisticated vegan soul-food menu demanded extra helpings, with the mostly omnivorous crowd making multiple trips to the artfully arranged buffet. The carefree celebration, which introduced the bride and groom’s families for the very first time, carried on past sunset, with Claiborne switching out her glamorous gown for a daring dress picked especially so she could dance the night away. The VENUE The 1909,…

BEER OR BUST Westfall picked a Coors Light cocktail as his signature drink—an Old Fashioned crafted with simple syrup made from beer. NIGHT NOSHES Guests got cozy at the after-party, held at a local cocktail lounge, where The Vegan Hot Dog Cart served indulgent hand-held snacks. INTERNET INSPO For her gown, Mattern opted for “something that I could get dirty, and I could run in, and I could be my complete self in.”…

King Oyster Boil with Spicy Smoky Sausage Thick, chewy, king oyster mushrooms make the perfect stand-in for scallops, while kombu infuses Old Bay-beer broth with the unmistakable flavor of a seafood boil. Serves 4 For the Spicy Smoky Sausage: 1 cup vital wheat gluten2 teaspoons chickpea flour2 teaspoons nutritional yeast2 teaspoons smoked paprika2 teaspoons Cajun seasoning1 teaspoon ground fennel1 teaspoon ground mustard1 teaspoon salt¾ cup plus 2 tablespoons water For the boil: 6 cups baby red potatoes4 ears whole fresh corn, cut in half2 cups fresh okra4 cups king oyster mushrooms, cut into ½-inch-thick rounds1 yellow onion, peeled and quartered2 bulbs garlic, cut in half crosswise¾ cup Old Bay seasoning4 dried bay leaves2 large sheets kombu2 tablespoons salt2 teaspoons cayenne pepper6 quarts water1 (12-ounce) can pilsner, amber, or lager beer…

Fruity Cashew Cream Popsicles Avocados and cashews provide a super-creamy twist to the classic frozen fruity dessert, while fun flavor pairings make them really pop. For an adult version, add a splash of tequila. Makes 6 popsicles For the cashew cream base: ½ cup raw cashews⅓ cup avocado½ cup water5 tablespoons agave nectar2 tablespoons lemon juice1 teaspoon vanilla extract1/16 teaspoon salt For strawberry-mint popsicles: 1 cup chopped strawberries2 teaspoons agave nectar1 teaspoon minced fresh mintFor peach-basil popsicles:1 cup chopped peaches1 teaspoon agave nectar½ teaspoon minced fresh basil For matcha-blueberry popsicles: 2 teaspoons agave nectar1 teaspoon matcha tea powder1 cup blueberries 1. For the cashew cream base, soak cashews in boiling water for 30 minutes. Drain and rinse cashews with cold water. 2. Into a blender, add cashews, avocado, water, agave,…

48 HOURS in Toronto Brimming with futuristic skyscrapers and super-trendy neighborhoods, Toronto is truly one of the world’s most cosmopolitan cities. So it’s no wonder the diet of the future has made its grand entrance here. From Canadian classics to junk-food favorites and everything in between, an escape to Hogtown will broaden your vegan horizons with a seemingly endless selection of plant-based treasures. DAY 1 1/Breakfast The Hogtown Vegan Skip the paltry airport fare and hightail it to The Hogtown Vegan after you land. Don’t let the name fool you—there’s nothing remotely porcine on the menu at this long-standing vegan spot. Nosh down-home dishes such as the Pulled unPork sandwich loaded with shredded vegan pork and coleslaw and dripping with tangy, housemade barbecue sauce, or the raved-about Unchicken and Waffles—fried…

Special guest columnist Stacy De-Lin, MD, is here to give expert advice on living your best vegan sex life. QUESTION: I know about the health benefits of a vegan diet, but I’ve also heard that a plant-based diet could improve erectile dysfunction, too. Is this true? ANSWER: It’s true: vegans have better sex! A plant-based diet has multiple positive benefits for your health, and that includes the health of your reproductive organs. Erectile dysfunction, which affects up to 30 million people in the United States alone, occurs when blood flow to the heart and brain is blocked (a common problem associated with the consumption of animal products), decreasing flow to the penis. However, a wholefoods, plant-based diet—which can increase the flexibility and diameter of the arteries, which in turn improves…

The Dirty Lamb Turkish Coffee Mask What’s in it: Turkish coffee, cardamom, turmeric, coconut oil, and mint leaves Why we love it: This chocolate-brown, dual-purpose skin treat is part mask, part scrub, and works like magic to wake up skin and give it clarity. For those prone to breakouts, the coffee grounds will help unclog pores, while the coconut oil contains antibacterial properties that support healthy, blemish-free skin. And bonus! All The Dirty Lamb products are unisex, with gender-neutral packaging that everyone in the family can appreciate. LXMI Pure Nilotica Melt What’s in it: Nilotica butter (that’s it!) Why we love it: This super-emollient, multi-purpose balm is everything in one. It’s a face cream, makeup remover, overnight mask, lip conditioner, and light sunscreen, but no matter how you use it,…

10am: Leave Los Angeles for a roadtrip across the desert to Vegas. Don’t forget Lucy, our dog. 11:30am: First stop: gas up and swing by Carl’s Jr. for a lunch-on-the-go. Order a Beyond Famous Star (hold the cheese and mayo). 1pm: In lieu of vows, write “Marriage Bill of Rights” in the Notes app on phone. This is basically an agreed-upon set of rules for how to show up in conflict (pro-tip: you can’t always reach resolution, but you can agree to end an argument with empathy and kindness). 4:30pm: It’s getting late and there’s no time to stop by Whole Foods, so call the photographer and beg her to pick up some vegetables to put together a veggie bouquet. 5:30pm: Put on the $200 wedding dress I picked up…

A Beautiful Mess At just 23, Vancouver-based blogger Steph Yu has traveled the world, amassed hundreds of thousands of social media followers, and even penned her own memoir. But the project we’re most obsessed with? An insightful, moving podcast that tackles issues ranging from mental health and body image, to spirituality and personal relationships (don’t miss her candid, healing conversation with her dad) all through a vegan lens. Vegan Travel Eats If recipes for Chai Cheesecake Slutty Brownies, Pizza Fries, and Cheeseburger Mac and Cheese sound up your alley, then Miami-based travel buff Valerie Libutti’s blog is a must. Alongside her decadent recipes, you’ll find curated vegan guides (complete with tons of mouthwatering food shots) to cities throughout the US including Nashville, Chicago, and Denver that will have you planning…

FIRST, SHE MADE a living as a producer creating outrageous storylines on The Maury Show. Then, she opened up her own restaurant in Harlem, serving up meat-heavy Jamaican fare to a cult following. But now, after another stint in TV and going vegan, the career of 32-year-old Aisha “Pinky” Cole has made a big pivot, and it has come with a side of plant-based revolution. In 2018, Cole found fame with her new Atlanta food truck The Slutty Vegan, serving up Impossible Burgers smothered in a secret “Slutty Sauce” and piled high with toppings like vegan shrimp, jerk plantains, crispy bacon, and heaps of guacamole. The combination of provocative branding and an over-the-top menu that destroys misconceptions about vegan food worked, and soon, Slutty Vegan took over social media with…

Serves 2 ½ cup water½ cup plus 2 tablespoons sugar, divided1 vanilla bean, split and scraped½ pound fresh rhubarb, cut into 1-inch pieces2 (6-ounce) containers Follow Your Heart Strawberry Rhubarb Yogurt 1. In a medium saucepan over medium heat, combine water and ½ cup sugar. Add vanilla bean seeds and pod, bring to a boil, and stir until sugar dissolves. Add rhubarb. 2. Reduce heat to low and gently simmer for 5 minutes, until rhubarb is fork tender. Immediately remove from heat so rhubarb doesn’t overcook. 3. Remove vanilla bean pod and strain out liquid from rhubarb, reserving to use as a syrup for flavoring drinks or other dishes. 4. In a medium bowl, gently combine yogurt and rhubarb. Divide between 2 ramekins or custard cups. 5. Sprinkle remaining sugar…

Serves 6 1 tablespoon olive oil3 cloves garlic, minced1 yellow onion, diced½ teaspoon ground turmeric½ teaspoon ground black pepper½ teaspoon salt1 carrot, peeled and diced3 golden beets, peeled and diced4 cups (about ½ small head) shredded savoy cabbage4 cups low-sodium vegetable stock1 tablespoon apple cider vinegar1 (6-ounce) container Follow Your Heart Plain Yogurt¼ cup roughly chopped fresh dill 1. Into a large pot or Dutch oven over medium-high heat, add olive oil, garlic, and onions. Sauté for 5 minutes, stirring frequently, until soft and translucent. 2. Add turmeric, black pepper, and salt, stirring to incorporate, before adding carrots, beets, and cabbage. Cook for 5 minutes to slightly wilt cabbage. 3. Add vegetable stock and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes (beets…

Makes 6 scones For the scones: 1 cup all-purpose flour½ cup finely ground yellow cornmeal¼ cup sugar1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt½ teaspoon cayenne pepper½ cup vegan butter½ cup fresh blueberries1 (6-ounce) container Follow Your Heart Blueberry Yogurt For the blueberry yogurt icing: 1 (6-ounce) container Follow Your Heart Blueberry Yogurt¼ cup powdered sugar1 teaspoon lemon juice½ teaspoon lemon zest 1. For the scones, preheat oven to 400 degrees and line a baking sheet with parchment paper. Set aside. 2. Into a large bowl, whisk flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne. 3. Using a fork, incorporate vegan butter into dry ingredients. Texture should remain coarse and crumbly, with butter mixed throughout and no larger than the size of peas. 4. Add blueberries and…