Innholdsfortegnelse for Holiday 2019 i VegNews Magazine

THERE ARE FEW EXPERIENCES more classic Americana than being on a family road trip and eating at a fast-food joint. Some of us might remember those long car rides when we stopped at the big, bright drive-thru off the side of the highway for a quick meal most likely starring burgers and milkshakes as the main attraction. The culmination of the excitement of not having to eat our green beans combined with the giddiness of having dinner in a moving car overrode the stark reality that what we were funnelling into our little bodies was total garbage, otherwise known as cheap meat. But how things have changed. As impossible as it is to believe, vegans can now have our burgers (and tacos, and subs) and eat them, too—even on those…

CHLOE COSCARELLI Just Desserts, p.54 Where I live: Brooklyn, NY Veg for: 15 years Favorite holiday cookie: Iced sugar Go-to vegan milk: Macadamia Hot chocolate hack: Add a teaspoon of almond butter for a rich and creamy treat Dream travel destination: Tulum, Mexico for the Tulum Veg Fest Favorite way to eat caramel: On a tart Granny Smith apple How I beat holiday stress: I don’t! I just ride it out and catch my breath on January 1 RICHIE BOWIE From West Hollywood, With Love, p.72 Where I live: Los Angeles, CA Veg for: 10 years Go-to vegan milk: Califia Farms’ Übermilk Hot chocolate hack: Make it into Mexican champurrado Dream travel destination: Melbourne, Australia to eat everything vegan Favorite way to eat caramel: In a fancy coffee drink How…

In 2016, frustrated by the two-hour bus ride she regularly endured just to buy groceries, South LA native Olympia Auset had enough. Motivated to end the “food apartheid” plaguing her community, the vegan Howard University graduate started SÜPRMARKT, a low-cost, organic produce pop-up serving residents whose access to fresh food is largely limited to what’s available at corner liquor stores and fast-food outlets. This year, after one of the region’s only health-food markets closed, the 28-year-old launched the #KeepSlausonFresh crowdfunding campaign with the aim of purchasing the empty storefront and transforming it once again into a haven of healthy food options. With the support of the community and celebrities like Issa Rae, Roy Choi, and Common, Auset raised more than $80,000 to bring the dream to life, even prompting communities…

The reason Beyond Meat CEO Ethan Brown is one of the most influential vegans of 2019? Three letters: IPO. As the first major plant-based company to go public, a lot was riding on the success or failure of Beyond Meat’s market debut; not only would it set the tone for future vegan companies eyeing IPOs like JUST and Impossible Foods, but also shape the direction of the plant-based industry at large. The result was astounding—BYND stocks soared 163 percent above its IPO price by the end of day one, making Beyond Meat’s public market debut the best-performing first-day IPO in almost 20 years. But Brown isn’t stopping there; his products can be found around the world and in thousands of US restaurants, hotels and resorts, universities, amusement parks, theaters, and…

Wild Mushroom Chicken Stew with Pumpkin-Sage Dumplings As if dumplings weren’t delicious enough, ours are infused with classic Thanksgiving flavors like pumpkin, thyme, sage, and cranberries. Serves 6 For the stew: ¼ cup vegan butter, divided6 cups cups wild mushrooms, chopped (see “Mushroom Mastery”)2 teaspoons poultry seasoning1 cup sliced celery1 cup sliced carrot1 cup roughly chopped onion1 cup peeled and diced Yukon gold potatoes½ teaspoon salt5 cloves garlic, minced2 teaspoons chopped thyme½ cup white wine3 tablespoons all-purpose flour4 cups vegan chicken broth1 bay leaf1 teaspoon white or yellow miso1 tablespoon nutritional yeast¼ cup whole raw cashews, soaked overnight, rinsed, and drained½ cup plain unsweetened almond milk6 fresh thyme sprigs, for garnish For the Pumpkin-Sage Dumplings: 1¼ cups flour1 tablespoon minced fresh sage1¼ teaspoons baking powder¾ teaspoon salt⅛ teaspoon black pepper⅛…

Can’t find poblanos? Want to adjust the heat? Switch up your peppers! From Anaheims and Hatch to jalapeños and cubanelles, there are many types of green chili peppers at your culinary disposal. Here’s a guide to help you choose the best. ANAHEIM Long and slender, bright green in color Heat level: Mild Try it: In chiles rellenos, roasted over an open flame, in chili ANCHO RANCHERO Large and plump with thick flesh, dark green in color Heat level: Mild to moderate Try it: Roasted, puréed, and mixed into party dips for a bit of heat CUBANELLES Banana-shaped, glossy, yellowish green Heat level: Mild Try it: In place of spicier peppers to add a sweet, rich flavor HATCH Long and smooth, vibrant to deep green Heat level: Moderate Try it: In…

IF YOU: Skip your workouts because it’s cold outside TRY: Taking it inside a gym or with a new class (I suggest barre or HIIT), and ask a friend to meet you to boost your motivation IF YOU: Indulge in too many hors d’oeuvres and snacks in bumper-to-bumper social events TRY: Eating a filling, healthy meal ahead of time so you can simply sip on a beverage while focusing on the convo and company IF YOU: Nosh throughout the day TRY: Time-restricted eating, or narrowing the window of time in which you eat and stay in the fasted state for longer, which has been associated with many health advantages IF YOU: Indulge in decadent foods (à la vegan cheese, faux meats, or ice cream) TRY:Reserving them for special occasions instead…

And You Can, Too After decades writing best-selling cookbooks, legendary vegan chef Isa Chandra Moskowitz has the whole cooking thing down. Now, in her 12th book, I Can Cook Vegan, the Brooklyn native draws upon years of trial and error to create the ultimate handbook for the home cook. Along with comforting recipes like Spinach Manicotti, Ginger Sweet Potato Mash, and Penne Vodka with Eggplant Lardons, the book boasts practical shopping lists, helpful FAQs, and fool-proof cooking strategies to guide any chef-in-the-making So take it from Isa, and follow her every word. Because no matter what your skill level, after just a few pages, you’re guaranteed to be able to say, “I can cook vegan, too.”…

“Whenever I need a break from my jam-packed schedule, I pull up a video by vegan YouTuber Julien Solomita. His cooking videos are not only entertaining (‘Making Tofu That Doesn’t Suck’—I can relate), it’s amazing to see him rack up millions of views by simply promoting a vegan lifestyle. Plus, his girlfriend, YouTuber Jenna Marbles, is also vegan, and it’s super cute to see her hilarious reactions when she tries his epic concoctions.”—Aruka Sanchir, Assistant Editor “You have to follow Rotini (@myveganpig) on Instagram. He’s an adorable, rescued mini pig with a big personality living it up in Los Angeles (and yes, his romps to vegan pool parties and Little Pine leave me a little envious). I rely on my daily dose of Rotini for a guaranteed smile—if you’ve never…

THE JAZZ PLAYLIST is humming, dim-lit candles are flickering, and dinner plates are cleared, and now it’s time for dessert. Enter our holiday party secret weapon: a veritable tower of sugary, doughy goodness. We teamed up with wünderkind vegan chef Gaz Oakley for these showstopping Holiday Profiterole Doughnuts featuring a boozy Baileys Almande-coconut cream filling, rich dark chocolate sauce, and delicate sugar string sure to wow everyone who lays their eyes on them. Bon appétit!…

While all recipes in our Holiday Issue are five-star, here are the ones I am especially excited to whip up for friends and family this holiday season. Pumpkin Spice Latte Cake (p.56) Thick, espresso-infused frosting covers this perfectly spiced cake for a dreamy, holiday dessert. Wild Mushroom Chicken Stew (p.62) Homemade pumpkin-sage dumplings dropped into the most delicious stew I’ve ever had? Seconds, please! Butternut Squash Patties (p.64) Delicious and party-ready, these patties get glammed up with pomegranate seeds and pistachios. Jackfruit Pozole(p.66) The addition of jackfruit to this traditional Mexican soup will keep me craving a steamy bowl all winter long. Grasshopper-tini(p.68) No holiday soirée is complete without fabulous cocktails, and this creamy, chocolate-mint martini delivers.…

Check out CRUELTY FREE INVESTING (crueltyfreeinvesting.org), which lists thousands of publicly traded companies that do not exploit animals. The nonprofit organization, launched in 2017, also highlights the 10 worst public corporations for animals, including Covance, the world’s largest breeder of dogs used in experiments; JBS, the world’s biggest meat company; and Cal-Maine Foods, which controls about a quarter of the US egg market.…

Brooklyn Borough President Eric Adams is transforming the city that never sleeps with a robust political vision imbued with healthy vegan values. After being diagnosed with type 2 diabetes in 2016, the former police officer and Democratic state senator swore off animal products and learned firsthand the lifechanging benefits of a plant-based diet. Invigorated with new energy, Adams forged a campaign to bring awareness to the benefits of a meat - and dairy-free diet, leading to the development of the landmark Plant-Based Lifestyle Medicine Program throughout New York City hospitals. A vocal proponent of Meatless Mondays in the education system, Adams has also spearheaded the Ban The Baloney resolution to keep processed meats off public school lunch menus. With a mayoral run likely in 2021, it’s clear that this political…

Matthew Kenney’s debut as a vegan restaurateur began in 2004 with a single restaurant, New York City’s landmark eatery Pure Food & Wine, which did what no other restaurant before it had done: make raw vegan food sexy. Fifteen years later, Kenney has built an empire on a solid foundation of plant-based values, with more than 35 eateries either in the works or already gaining critical acclaim from Boston to Bahrain. Outposts include five Double Zero locales (featuring elevated pizza), three Make Out locations (specializing in raw dishes and feel-good elixirs), and two fast-casual eateries in Orlando (slinging everything from cheese fries and Oreo milkshakes to burgers adorned with cremini mushroom confit and truffle cream). Should you find yourself in one of the few places Kenney hasn’t broken ground, his…

Butternut Squash Patties with Pomegranate Slaw Fresh Brussels sprouts add a touch of bitterness to balance the sweetness of the butternut squash and pomegranate seeds. Serves 6 For the butternut squash patties: 4 cups butternut squash, peeled and diced2 cups panko breadcrumbs, divided¼ cup whole wheat pastry flour2 tablespoons red wine vinegar2 teaspoons coconut nectar½ teaspoon red chili flakes1 teaspoon salt¼ cup thinly sliced green onion2 tablespoons vegetable oil For the slaw: 12 Brussels sprouts, trimmed2 tablespoons olive oil2 tablespoons agave nectar¼ cup lemon juice2 teaspoons Dijon mustard½ teaspoon salt¼ teaspoon black pepper¼ teaspoon garlic powder¼ cup pomegranate seeds, for garnish¼ cup roasted and salted pistachio kernels, for garnish 1. For the patties, into a 6-quart pot, add 1 inch water and bring to a simmer. Add steamer basket and…

Spiked Gingerbread Latte For the holidays—and in this fragrant gingerbread tipple—molasses is a must. Serves 2 6 tablespoons (3 ounces) hot espresso¼ cup (2 ounces) coffee rum liqueur¼ cup (2 ounces) cinnamon whiskey1 cup warm, plain unsweetened vegan milk2 teaspoons molasses1 tablespoon maple syrup½ teaspoon ground ginger¼ teaspoon ground cinnamon⅛ teaspoon nutmegVegan whipped cream 1. Between two mugs, divide hot espresso, coffee liqueur, and cinnamon whiskey. In a liquid measuring cup or frothing pitcher, place milk, molasses, maple syrup, ginger, cinnamon, and nutmeg. 2. Using a frothing wand, froth mixture until combined and foamy, then divide between two mugs, top with whipped cream, and serve warm. CHEF’S TIP • If you don’t have a frothing wand, add milk, molasses, maple syrup, ginger, cinnamon, and nutmeg to a blender and pulse…

LONDON-BASED EVANNA LYNCH is known for her many talents: actor (Luna Lovegood in the Harry Potter movies), podcaster (are you listening to The ChickPeeps ‘cast yet?), and entrepreneur (she’s co-founder of cruelty-free vegan subscription beauty box Kinder Beauty). And now, we’ve got one more title to add to her resumé: Glamour Queen. Here, she shares the magic behind her daily—and nightly—beauty routine, from HIIT workouts to caffeinated eye cream. 1. The wake-up routine Despite my best efforts, I really don’t enjoy mornings. I’ve tried and tried to break my night owl habit, but there’s something about the night that’s alluring and inspiring, and that’s when I do my best reading and thinking. So truthfully, I roll out of bed between 8am and 8:30am, drink a glass of water, slap on…

Our top picks! 1 INCREDIBLE PLANT-BASED DESSERTS In her debut cookbook, public service worker-turned-professional cake baker Anthea Cheng shares trade secrets for achieving mouthwatering vegan desserts (peanut brittle- Snickers cake? Yes, please!). With irresistibly Instagrammable sweets in an array of rainbow colors to choose from, you’ll be whipping up dazzling plant-based desserts in no time. Must-make: Baklava Custard Tart, Cookie Dough Bars, and Twix Ice Cream Bars 2 VEGAN EVERYTHING Know someone who’s secretly veg-curious? This comprehensive cookbook will bring them to the plant side with veganized versions of their favorite foods. With their pizza, quesadillas, burgers, curry, and ramen, German bloggers Nadine Horn and Jörg Mayer ensure there are no boring salads here. Plus, with chapters such as 20-Minute Dishes and Party Hits, there’s an approachable, fun recipe for…

Organic Chocolate Superdark Truffles It’s easy to love chocolate. But with these new, indulgent, seven-ingredient dark chocolate truffles from ALTER ECO, we’re completely head over heels. Everything about these smooth, fudgy treats is vegan, from the Dominican dark chocolate shell down to the plant-based compostable wrapper. Our tip? Use them as the center of a lava cake for an extra special dessert. Mini Vegan Cheesecakes TOFURKY is busting out from the Thanksgiving main course to the dessert round with its new Moocho line of mini cheesecakes. Organic tofu and coconut oil perfectly mimic cream cheese; a gluten-free brown sugar crust provides a delicious foundation; and flavors like Triple Berry Swirl, New York Style Vanilla, and Double Chocolate ensure there’s one for every occasion. Vegan Tamales Meatless grilled chicken, melty mozzarella,…

“New issue of @VegNews is here! If you’re thinking of going vegan, this is such a great magazine to have—full of recipes and lifestyle tips!” @oneveganchick “I get so inspired and hopeful when I read this publication. Pick it up if you need a little vegan pick-me-up.” @s.s_vegandesign “Three of my favorite ways to start a weekend morning: chia pudding bowl, a cup of coffee, and the latest issue of @VegNews. I’m so #vegan.” @followthatvegan Tag your Instagram pics with #vegnews for a chance to be featured in the magazine! “The Summer Issue is such a gorgeous magazine with all of the beautiful summer colors! I’m also excited to learn so much about the vegan scene in Prague. Thanks so much for featuring No Bones Beach Club!” MacKenzie DeVito, No…

A IS FOR APPETIZERS For foodies, the holidays are often about the roasts—maybe the mashed potatoes and mac and cheese, too. But the all-important app should not be taken for granted. Fun, flavorful appetizers help kick off the party on a great note: a delicious first impression and a sign of all the merriment to come. So start your holiday get-together the right way, without breaking a sweat, with these four ingredients-or-less vegan nibbles. CHEESE WHEEL EN CROUTE Vegan cheese wheel + apricot jam + store-bought frozen puff pastry MEATBALL BITES Frozen meatballs + cranberry sauce + crushed nuts STUFFED MUSHROOMS Cremini mushrooms + chive cream cheese + minced garlic + breadcrumbs FRIED RAVIOLI Vegan ravioli + aquafaba + panko breadcrumbs + marinara or pesto B IS FOR BUTTER It’s…

This isn’t Miyoko Schinner’s first vegan rodeo. The Japanese-born entrepreneur opened her first business in the ‘80s, baking and hand-delivering vegan pound cakes and other desserts all over Tokyo. By the mid-’90s, Schinner found herself in San Francisco as an acclaimed cookbook author, the owner of a fine-dining plant-based restaurant, and the creator of a line of revolutionary vegan meat products, including the smash-hit UnTurkey. Fast-forward to today, and the tireless businesswoman is sitting atop her most successful venture yet: the dairy-free empire that is Miyoko’s Kitchen. The five-year-old company has become an indispensable fixture in the current vegan food boom, not just because of its high-quality, cashew-based cheeses and butters, but because of Schinner’s fearlessness. Case in point: this year, she found herself center-stage in a national discussion about…

When Hurricane Maria hit Puerto Rico two years ago, US elected officials did virtually nothing. Beloved barrios were destroyed, the vibrant spirit of the island was broken, and the people of Puerto Rico were saddled with an uphill battle to rebuild. Enter Michelle Carerra, founder of Brooklyn-based nonprofit Chilis on Wheels. The organization was born after Carerra searched for a soup kitchen where she could serve a vegan Thanksgiving meal for those in need, but came up empty handed. She then decided to take the ladle into her own hands. Three years later, Carerra was on the ground in San Juan, setting up a permanent community center and serving 15,000 plant-based meals to displaced Puerto Ricans. This year, the global campaign Million Dollar Vegan applauded Carerra and awarded Chilis on…

Jackfruit Pozole Verde Shredded, meaty jackfruit and chewy hominy add heartiness to this garlic and chili-infused soup. Serves 6 For the soup: 8 large tomatillos, quartered2 medium jalapeños, cut in half and deseeded1 medium yellow or white onion, ½ cut into quarters, ½ diced, divided4 garlic cloves2 poblano peppers½ cup tightly packed cilantro leaves and stems1 tablespoon vegetable oil½ tablespoon ground cumin1 (14-ounce) can green jackfruit, drained, rinsed, and shredded1 (30-ounce) can hominy, drained and rinsed12 cups vegetable broth2½ teaspoons salt1 teaspoon black pepper1 teaspoon dried Mexican oregano For the garnish: 1 cup thinly sliced radishes½ cup chopped cilantro1 tablespoon dried Mexican oregano1 lime, cut into 6 wedges1 cup corn chips or 6 tostadas 1. For the soup, preheat oven to 400 degrees. Lightly oil a large roasting pan and…

is on call for your health questions CHILL OUT My favorite time of the year is when it is chilly outside—perhaps from spending my entire life without seasons in Los Angeles. Cool weather can actually be good for you, too. Mild cold stress (which drives down the skin temperature, and eventually the internal body temperature) offers metabolic and general health advantages, so I keep my home on the cooler side, get outdoors more when it’s cold, bundle up less, and utilize contrast showers (hot-cold-hot-cold shifts, ending on cold). EAT BETTER, FEEL BETTER In a study of 792 participants published in Nutritional Neuroscience, people eating a plant-based diet without consuming animal foods “known to be essential for mental health” reported less stress and anxiety than similar individuals eating an animal-based diet.…

(thinks she) knows a thing or two about love, and is baring all. THERE ARE FEW BIGGER headaches—I mean sweeter moments—than finally being invited to meet your partner’s family for the very first time. They say that winter is a time when we nest, which means we human animals tend to pair off and huddle close together. By the time the cacophony of the yuletide season rolls around, you can almost see the pheromones floating around amidst those snowflakes (or is that just exhaust smog?). This lovebird duet can easily veer into that dreaded moment you’re never, ever prepared for, when your new love asks if you’d like to come home with her for the holidays. Ready or not, it’s time to meet the family. For vegans—especially if you’re dealing…

The Bearded Vegans Hosted by Paul Steller, math teacher and pop-punk musician, and Andy Tabar, founder of Compassion Co., this podcast features in-depth, frank, and honest discussions about the ethical gray areas of veganism, from body-shaming and self-care to film reviews and climate change. Take a listen to the episode on burnout, which features 15 activists from some of the world’s largest animal-rights organizations discussing how to stay balanced and hopeful. Water Thru Skin Miami-based vegan yogi Valeria Hinojosa ditched her corporate job and workaholic tendencies to pursue a soul-enriching lifestyle dedicated to travel, sustainability, and waste-free living. In her Forbes-featured bilingual blog, Hinojosa details her favorite ethical fashion finds, eco-conscious hotels, and non-toxic makeup brands. Check out her wellness guide to Bali and her stay at a bohemian eco-lodge.…