Innholdsfortegnelse for Summer 2020 i VegNews Magazine

WE DID IT, dear VegNews readers—we made it to the halfway point of what may be the most unusual year in modern history. Air hugs and elbow bumps! As we shift from a sheltering-in-place spring to a cautiously optimistic staycation summer, it feels like we’re making a giant leap into an entirely new era. And in a way, we are. This year has been challenging, emotional, and perplexing, all at once. But as I reflect on 2020’s tumultuous first six months, I also feel a sense of gratitude. After all, if it wasn’t for COVID-19, would we be having a global discourse on whether eating animals makes sense in the 21st century? And would greenhouse gas emissions have plummeted worldwide? Reframing the negatives of life during a pandemic as positives…

The amount of money Australia’s meat industry stands to lose if it doesn’t adapt to consumers’ growing demand for better animal welfare, according to Meat and Livestock Australia (MLA)—the country’s animal agriculture lobby group. At a recent farmer federation meeting, the group identified the rise in veganism as threats to their bottom line, urging farmers to take animalwelfare concerns seriously. “We’ve spent decades thinking this threat would go away … and we’ve dealt with it a couple of different ways,” MLA spokesperson Jacqueline Baptista said. “One of them was to ignore them and hope that they go away. Another tactic was to get aggressive or defensive—neither of those things have really worked particularly well for us as an industry.”…

SWEETS played a big role in the relationship between chef Alexandra Courts and music industry professional Pat Murphy. It started when the two would-be lovebirds first met at Toronto’s plant-based bakery, Bunner’s Bakeshop, where Courts worked at the time. Moving in together less than a year later, both celebrated when she opened up her very own vegan dessert destination, Sweet Hart Kitchen. Fast-forward to the couple’s nuptials, with the first chapter of their love culminating in a sweet ceremony in a magical forest setting. For the ceremony, Murphy enlisted the help of masterful musicians to enchant friends and family with transcendent tunes before a dance party erupted after dark. Guests dined on haute vegan cuisine, snapped pics in an old Volkswagen van converted into a photo booth, and schmoozed around…

MIAMI HAS ALWAYS BEEN a destination for all-things fresh, vibrant, and sexy, and its vegan food is no exception. With big infusions from Caribbean and Latin American cultures—and some of the nation’s most prized, succulent, tropical produce—dining here is like no place else. We teamed up with some of Miami’s hottest chefs for a sizzling plant-based feast you won’t soon forget. Tropical Black Bean Plantain Sliders with Mango Relish Subtly sweet plantains add flavor and texture to these hearty black bean patties by chef Eddie Garza. Prep ahead of time by forming the patties and freezing them, so you can get your tropical food fix even on the busiest of weeknights. Makes 12 sliders For the relish: 2 large mangoes, peeled and finely diced½ red bell pepper, seeded and minced2…

Elotes with Aquafaba Mayo & Macadamia Cotija Crumbles No grill? No problem! Use a very hot cast-iron skillet or grill pan and follow the same cooking instructions. Makes 4 ¼ cup Aquafaba Mayo (see recipe)1 teaspoon dark chili powder1 teaspoon chipotle powder¼ teaspoon garlic powder4 ears fresh corn, shucked, with husks attached¾ cup Macadamia Cotija Crumbles (see recipe)1 lime, quartered Vinegar-based hot sauce, to taste 1. Heat grill to 500 degrees. If using a wood or charcoal grill, heat until coals are white hot. 2. In a small bowl, whisk Aquafaba Mayo, chili powder, chipotle powder, and garlic powder. Set aside. 3. Shuck corn, leaving some husk intact to twist into a handle for grilling and to hold while eating. 4. Place corn on edge of grill, allowing the twisted…

The quiet New England city of Providence, RI has historically been known more for its machinery, textile, and jewelry industries than for its food—its culinary scene playing second fiddle to those of nearby metropolises like Boston and New York City. But in 2018, Kim Anderson devised a plan to change that. The entrepreneur stepped inside a 10,000-square-foot, two-story building along the Providence River with a vision to transform her hometown into a thriving food destination by bringing in some of her favorite plant-based eats from New York. And she knew where to start: famed vegan restaurateur Matthew Kenney. “We would go to New York on business and would run to Matthew’s restaurants and order the lasagna at Double Zero any chance we got,” Anderson says. “And we kept coming home…

VegNews Style Editor AURELIA D’ANDREA dishes the latest in vegan beauty. 1 THE STORE: No Tox Life in Los Angeles, CA THE MUST-BUY: Luxe Facial Sunscreen SPF 30 Everything in this mother-daughter-owned boutique is totally vegan, including that one product no Angeleno can live without: SPF. Bring your own jar or purchase one at the shop, then let the helpful store staff assist you in scooping the perfect amount you need. Warning: it’s easy to get distracted by the plethora of package-free skincare options—be ready to leave with some serums and moisturizers, too. 2 THE STORE: Roots Zero Waste Market in Boise, ID THE MUST-BUY: Rose Water DIY skincare enthusiasts will find nirvana at this café/general store. Organic shea butter is the base for a luxurious skin cream; organic rose water…

WHEN TABITHA BROWN first broke onto the vegan scene in 2017—after her hilarious gone-viral review of a Whole Foods vegan BLT—she turned thousands of people into instant fans with her upbeat attitude, charming Southern lilt, and special brand of wholesome humor. Now, she’s fallen into the limelight again, and this time, for good. The North Carolina-born, Los Angeles-based influencer became the name on everyone’s lips this year thanks to her quick vegan recipe videos (using no recipes—she just cooks “by the spirit”), infectiously positive attitude, and feel-good wisdom the world can’t get enough of. So we tasked the “internet’s auntie” with becoming our special advice columnist to help answer all your plant-based questions. So, honey, come up in this magazine and let Tabitha help you out, like so like that.…

“A long day ending with a lavender bubble bath and the new VegNews. Happy to zone out and forget about the world for a bit.” @live.run.veg.llc “I highly recommend you pick up a killer vegan magazine like @VegNews to give you inspiration, insight, and facts.” @sarahbfotography “Week four of lockdown has me finding joy in small things! Can’t wait to lose myself in these pages, now that it’s disinfected.” @the.veganmary Tag your Instagram pics with #vegnews for a chance to be featured in the magazine! “It’s official! @nicolecoxe and I are officially subscribed to @VegNews. We are also officially married! Our magazine and marriage certificate both arrived in the mail today although I think Nicole may have been more excited by the magazine.” @jokerlovesugly VEGNEWS.COM Must-Reads! 1. The 5 Best…

The amount of money that would be made available for farmers to transition away from factory farming and toward plant-based agriculture, thanks to proposed legislation by vegan Senator Cory Booker and co-sponsored by Senator Elizabeth Warren. The Farm System Reform Act would ban the opening of any future large-scale factory farms and dismantle the largest ones by 2040, setting aside $100 billion over 10 years to aid owners of these operations to move toward “a more sustainable and humane system.”…

When Joaquin Phoenix got to the Oscars podium earlier this year to accept his Best Actor award for his role in Joker, he left 23.6 million viewers utterly speechless. The spotlight had already been shining brightly on the 45-year-old activist and actor, who used his prominence to effectively veganize menus at the Academy Awards, the SAG Awards, the Golden Globe Awards, and the Critics’ Choice Awards. But it was the Oscars in particular that changed everything. VegNews’ Jasmin Singer sat down with Phoenix to discuss that defining night, the moment that changed how he views his relationship to animals, and the one belief that helps him to keep fighting. VEGNEWS: We’ve been blown away by how you’ve used your platforms and successes to speak up for animals this year. How can…

FROM COAST TO COAST, local vegan scenes are growing larger, getting better, and serving more hungry eaters than ever before. From legendary plant-based restaurants to brand-new secret pop-ups, there’s so much incredible food, it’s almost impossible to keep track of it all. So we enlisted the help of a team of on-theground experts to get the untold stories behind some of the nation’s most obsessionworthy hot spots. Hungry yet? Well get ready, because you’re about to discover some seriously incredible food. YOU MAY THINK you know everything there is to eat in New York City’s hippest borough, but you have no idea. AN ODE TO THE B.E.C. New York City is a city of sandwiches. Between meatball subs or cold cuts, pastrami or roast beef, the options are endless, but…

Waldorf Chicken Salad When shredded, king oyster mushrooms capture the texture of a classic chicken salad. Not a fan of mushrooms? Try shredded jackfruit or storebought vegan chicken. Serves 4 ¾ cup diced apple1 tablespoon lemon juice4 cups king oyster mushrooms, caps and bottoms trimmed1 ½ teaspoons vegetable oil¾ teaspoon salt, divided¼ teaspoon black pepper¼ teaspoon maple syrup¼ cup red grapes, sliced in half⅓ cup roughly chopped, toasted walnuts⅓ cup sliced celery3 tablespoons vegan mayonnaise (storebought or see Aquafaba Mayo recipe on p.69)1 ½ tablespoons roughly chopped celery leaves (lighter colored ones from inner stalks), divided¼ teaspoon poppy seeds 1. Preheat oven to 400 degrees. In a small bowl, add apples and lemon juice. Toss until coated and set aside. 2. Tear mushroom stems into rough strips to create a…

Peach-Basil Skillet Cobbler à la Mode This classic seasonal dessert is endlessly adaptable and may be the ultimate way to take advantage of the bounty of summer produce. Out of pecans? Swap them for walnuts or almonds. No basil on hand? Substitute with thyme or rosemary. Serves 8 For the filling: ¼ cup vegan butter6 cups sliced peaches (about 6 ripe peaches, or if using frozen peaches, thaw overnight in refrigerator and pat dry)½ cup brown sugar2 teaspoons vanilla extract¼ cup chopped fresh basil For the cobbler: 1 cup all-purpose flour¼ cup ground pecans¼ cup quick-cooking oats¼ cup brown sugar2 teaspoons baking powder2 teaspoons cinnamon, divided⅛ teaspoon salt½ cup full-fat oat milk½ cup cultured vegan butter, melted1 tablespoon sugar1 pint vegan vanilla ice cream 1. For the filling, preheat oven…

Q. Now that summer has arrived, I want to be more conscious of my drinking habits. Any advice? A. It’s great that you want to be more mindful when drinking, as it really is the key to a healthy relationship with alcohol. Moderate drinking (generally defined as up to one drink per day for women and up to two drinks per day for men) is okay for most people, but excessive drinking is linked with increased injuries, violence, heart disease, certain cancers, and mental health problems. I recommend first taking stock of where you are now with your drinking and what specifically you’d like to change. Ask yourself some questions: how much do I drink and how quickly? How do I feel when I drink? How do I act when…

YOUR CLOTHES may not come wrapped in plastic or excessive packaging, but that doesn’t mean they’re eco-friendly. These zero-waste brands are upping the ethical ante by using closed-loop production processes that conserve water and other natural resources, eliminate landfill waste, and make vegan style look incredible. ZERO WASTE DANIEL Cool kids, take note: Zero Waste Daniel is one of your own, and his gender-inclusive handmade clothing made entirely from waste fabric—think whimsical appliqué sweatshirts, tees, and downtown athleisure—will make you look even more hip than you already are. TONLÉ This zero-waste brand picks up where mass-produced fashion waste begins: on the sewing room floor. Using plant-based dyes made from edible sources like soy milk and lemons, Tonlé transforms excess fabrics from remnant markets into simple, high-quality tops, trousers, dresses, and…

Fresh Take In her second wanderlustinducing cookbook, Australian nutritionist and self-taught cook Ellie Bullen melds stunning photography with plant-based spins on eats from her global excursions. Taking care to be respectful of other cultures, Bullen seeks out cooking classes in each of her destinations to learn from local experts about ingredients, flavors, and traditions. And with more than 20 countries under her belt, the dietitian-slash-foodie provides insight into the most nutritious (and tastiest) finds from around the world. So dive into this 303-page culinary travel guide and get ready to wake up with Indonesian Crumpets, munch on Tasmanian Hemp and Pumpkin Salad, sit down to an Indian Eggplant Curry, and impress friends with Korean Bibimbap (don’t forget to top with the book’s signature vegan fried egg). Your passport to a…

“Animalkind: Remarkable Discoveries About Animals and Revolutionary New Ways to Show Them Compassion by PETA founder Ingrid Newkirk and Gene Stone is full of mindblowing facts, touching anecdotes, and an examination of the intricate emotions animals experience and communicate. For anyone who cares about animals, this vital read provides really cool ideas about how to help bring animal exploitation to an end.” —Jasmin Singer, Senior Online Features Editor “Vegan #skinfluencer Cassandra Bankson is my go-to for all-things skincare. This medical esthetician devoted to cruelty-free beauty helms a YouTube channel that keeps it real on acne, makeup, skin, and beyond. Her science-based deep dives into those hard-to-pronounce product ingredients are super helpful, and I'm definitely binge-watching her videos to curate my perfect summertime regimen.” —Jocelyn Martinez, Editorial Assistant “As a self-professed…

TABITHA BROWN Ask Tabitha, p.86 Where I live: Los Angeles, CA Veg for: 2½ years My go-to summer smoothie: Pineapple, strawberries, banana, avocado, chia seeds, and orange juice Favorite backyard snack: Watermelon with a pinch of salt Fantasy travel destination: Fiji What’s on the grill: Zucchini, red and yellow peppers, pineapple, avocado, asparagus, and mushrooms World’s best vegan city: Maybe I’m biased, but Los Angeles! TAYLOR WOLFRAM The Buzz on Getting Buzzed, p.78 Where I live: Chicago, IL Veg for: 11 years My go-to summer smoothie: Frozen banana, frozen cherries, spinach, peanut butter, cocoa powder, and almond milk Favorite backyard snack: Watermelon Fantasy travel destination: A trip across Spain What’s on the grill: Beyond Sausage Brats World’s best vegan city: It has to be Portland, OR EDDIE GARZA Elote Love,…

to transform the nation’s food supply at the 10th-anniversary summit of Obama’s nonprofit, Partnership for a Healthier America. Beyond Meat CEO Ethan Brown gave the event’s keynote address before engaging in a virtual fireside chat with vegan NBA star and Beyond Meat brand ambassador, Chris Paul. “I could not be prouder of, or more energized by, everything we have achieved together to help all of our children lead healthier lives,” Obama says.…

In a vote of 46 to 4, the city council halted the issuance of new licenses and prohibits operators from renewing existing licenses when they expire at the end of the year. The Windy City joins other cities in banning the exploitative practice, including Salt Lake City, UT and Palm Beach, FL. New York City, you’re next—it’s time to giddyup and do the right thing. “Now to thwart the coronavirus—we’ve been told to create distance, avoid others who are sick, lower stress, and exercise. Are you surprised that diseases flourish amongst animals when they are forced to live in conditions that are the complete opposite of all of that? If you think the market in Wuhan is gross, you should visit one of our giant poultry processing factories. But of…

Both working as plantbased health coaches, Ann Christine Herstad and Arnold de Souza first connected serendipitously over a chlorella drink while volunteering for the same nonprofit in Paris. For the relaxed celebration, friends and family traveled from South America, France, Canada, and the United States to the perfect in-between spot in the Mexican town of Puerto Vallarta—where the breezy and intimate ceremony was held on the terrace of a grand oceanside Spanish villa. Decked out in an airy gown accentuated with luminous champagne sequins, Herstad stunned guests, while de Souza stayed cool in a custom-ordered linen suit. Though Mexico's monsoon season delivered some sprinkles, no downpours interrupted the festivities, and as skies cleared, the newlyweds were greeted with a rainbow. The PROPOSAL: Herstad was the first to take the plunge,…

When Rohini Bajekal moved from England to India, she knew her life would change. And after meeting Siddhant Singh in Mumbai, the reason for her journey became clear. Four year later, the pair's dreamy nuptials mingled romantic British sensibilities with the festive spirit of an Indian wedding. Wedding guests danced to Bollywood music as they rode from their hotel on red double-decker buses to the main event. Friends and family from 15 countries were greeted by traditional Indian drummers. Bajekal walked herself down the aisle, donning a traditional Indian ensemble in myriad pastel shades. Following the ceremony, guests (some in silk-free saris and pink turbans) indulged in a magnificent multi-course vegan feast that kept coming. The PROPOSAL: While on a trip to Jaipur, Singh booked the entire restaurant inside the…

Mango-Jicama Ceviche with Crispy Plantain Chip Orange and lime juices will tenderize the jicama while allowing it to retain its crunch. Make this dish in advance and allow it to chill in the refrigerator for maximum flavor. Serves 4 For the plantain chips: 1 large almost-ripe plantain2 teaspoons melted refined coconut oil Coarse salt For the ceviche: ¾ cup diced ripe mango2 cups peeled and diced jicama1 (14-ounce) can hearts of palm, drained and chopped1 tomato, seeded and diced¼ small red onion, finely diced1 tablespoon orange juice¼ cup lime juice, plus zest of 1 lime½ teaspoon salt, plus more to taste½ teaspoon hot sauce, plus more to taste1 teaspoon vegetable oil 1. For the plantain chips, preheat oven to 350 degrees. Slice plantain on the bias to allow for large…

Not drinking? No pr oblem! The number of health-minded consumers opting for alcohol-free beverages has sk yrocketed in recent years. So this summer, join in on the trend and try a mock tail on for size. For lots of flavor and fun without the un-fun hangover the next day, consider these thirst-quenching refreshers. 1 Muddle fresh fruit and herbs, add to a glass, and top with seltzer water (combos to try: watermelon and basil, cucumber and mint, pineapple and cilantro, and grapefruit and rosemary) 2 Create a virgin Moscow Mule with ginger beer, lime juice, and fresh mint 3 Combine one part lemonade and one part grapefruit-flavored sparkling water 4 Cool off with iced matcha and creamy coconut milk (use an electric frother to make a cold foam topping) 5…

VegNews Editor JASMIN SINGER (thinks she) knows a thing or two about love, and is baring all. HAVE YOU HEARD the saying, “Happy wife equals happy life”? Hopefully my wife has heard it. Whether you are (or have) a wife or husband, a boyfriend or girlfriend, or a beloved friend (with or without benefits), the sentiment remains the same: the more we let go of our small gripes, and the more we go out of our own way to ensure that our live-in lover is feeling cared for, the happier our household will be. We all face moments when, for whatever reason, we’re staying in more than going out. Maybe you’ve decided to economize and only do date nights “in” for the next month. Or perhaps you have a new rescued…

1 EVOLVING VEGAN Before starring in the 2019 remake of Disney’s Aladdin, Egyptian-Canadian actor Mena Massoud was busy building lifestyle company Evolving Vegan with a mission to showcase plantbased eateries throughout North America. In this debut cookbook, Massoud shares 80 globally inspired dishes featuring tips and tricks (and secret recipes!) collected from the different cultures and plant-based restaurants he's encountered throughout his extensive travels. Must-make: Ethiopian Dinner, Jackfruit Flautas, and Tofu Pad Thai 2 LIVING LIVELY When Haile Thomas' father developed type 2 diabetes, she stepped up to the plate and took his health (and the health of her entire family) into her hands, sharing her knowledge of plant-based eating. Fast-forward 10 years, and the social activist is still transforming lives with this cookbook featuring 80 plant-based recipes for optimal…

Coconut Milk Yogurt Mix-In Cups Your morning yogurt just got a lot more interesting. Taking inspiration from the flip-cup yogurt trend, SO DELICIOUS’ new Pairings line brings together luscious coconut yogurt and an array of exciting mix-ins. Vanilla with caramel pretzels and dark chocolate? Blueberry with cardamomginger almonds and granola? Or key lime with white chocolate and graham crackers? We’ll take them all, please! Cultured Plant-Based Dips From chips to crudites to pizza, we’re dip-obsessed this summer. So with the introduction of these dips made from cashews, chickpeas, and coconut oil by the fermented food experts at WILDBRINE, our imaginations are running wild. Zesty Chipotle Lime dolloped on taco salad, Spinach Artichoke spread onto sandwiches, and herbaceous French Onion smeared onto burgers—we want it all. Swedish Pea Milk SPROUD, Sweden’s…

2020 HAS BEEN, to say the least, challenging. But amid all the chaos, culinary creativity has exploded in the kitchen and onto our social feeds, and we can’t get enough. For those seeking a visual and caffeinated buzz, the goneviral South Korean dalgona coffee (with its luscious layer of silky, whipped coffee poured over icecold milk) reigns supreme. Want to become a coffee content creator yourself? Start with two tablespoons each of instant coffee, sugar, and hot water and mix with a hand or stand mixer until light and fluffy. Fill a glass with ice, your favorite plantbased milk, and top with the whipped coffee. Your snapworthy sip is complete.…