Innholdsfortegnelse for Summer 2023 i VegNews Magazine

FOR THE LONGEST TIME, spring was my favorite time of year. Those first few warm, blissful days emerging from the cold and the rain, the flowers blooming everywhere—it’s such an uplifting, transformative time of year. But as I get older (and as my seasonal allergies get worse), I’m starting to join the masses who wait patiently to celebrate the coming of summer. Yeah, it’s super hot, but for me, it’s all about long and lazy beach days, bonfire nights with friends, and finding the perfect vegan sunscreen (I’m a recent skin-care obsessive). And also: hydration! When it comes to the VegNews staff, Associate Editor Jocelyn Martinez and I have been alone—fighting for our lives—in our belief that you, the people, need to know more about water. Or, as I call…

Fried Plantains With Scotch Bonnet Mango Salsa Spinach artichoke dip, thank you for your service. But this summer, we’re swapping the sourdough and tortilla chips for golden-fried plantains and spicy-sweet salsa featuring Jamaica’s treasured Scotch bonnet pepper. SERVES 4 For the salsa: 2 cups cubed ripe mango Juice of 1 lime½ tablespoon white vinegar⅔ cup diced red bell pepper⅓ cup diced green bell pepper2 Scotch bonnet peppers, deseeded, finely diced (see Chef’s Tip)2 tablespoons chopped fresh cilantro2 teaspoons agave nectar or vegan honey½ teaspoon salt For the plantains: 3 overripe (black) plantains, peeled and sliced ½-inch thick on a bias1 teaspoon salt, plus more for seasoning¼ cup vegetable oil, for frying 1. For the salsa, in a medium bowl, combine all ingredients. Cover bowl and place in refrigerator to marinate…

Bubbly Aguas Frescas BY BAWI Aguas frescas—the fruity Mexican street drinks—are reimagined with a kick of carbonation in these high-style cans of pure refreshment. El Límon, La Piña, and Maracuyá (lime, pineapple, and passion fruit) aren’t just names emblazoned on the labels—they’re the tangy, succulent flavors you can expect with each sip thanks to a pared down ingredient list of fruit, water, lime juice, and organic cane sugar. Summer in a sip … ahhh. THC & CBD Tonics BY CANN So long, booze. There’s a new elixir stealing the scene at this year’s hottest soirées. A low dose of THC and oh-so-relaxing CBD combine for an alcohol-free buzz in these fizzy social tonics. Channel tropical vacation vibes with Pineapple Jalapeño or let the smooth-and-tart Lemon Lavender melt the stress away…

For thousands of years, Istanbul has been a crossroads between worlds, combining East and West in its own distinctive and uniquely self-assured culture. You can feel it strolling the Grand Bazaar, the largest covered market in the world and once the terminus of both the Silk Road across Asia and the Spice Route through the Indian Ocean. It’s a kaleidoscope of riches: piles of spices and herbs, handicrafts, clothing, and tempting sweets. You can feel it floating in a ferry in the middle of the Bosphorus, the waterway running through this city of 15.5 million people, separating Europe from Asia. As the sun slips behind Byzantine-influenced domes and needlelike spires of the city’s magnificent mosques, they turn into silhouettes cut from the orange sky. Ancient streets come alive with lights…

OFF LOS ANGELES’ famed Melrose Avenue—amongst hip-hop-blaring sneaker shops and Apple Store-like dispensaries—a secluded vegan hideaway is making waves. APB (short for A Plant Bar) opened earlier this year as the city’s only fully plant-based 21-and-over bar, and is already gaining throngs of fans with elevated cocktails and some seriously sophisticated vegan sushi. The space is romantic—sun-dappled thanks to an exposed skylight high above guests’ heads and dripping in lush plants. Seated in trellis-enclosed booths, you’ll first order cocktails crafted by Julian Cox, dubbed “the king of LA’s bar scene” by The Los Angeles Times. The aged tequila and earthy-yet-invigorating beet shrub in the alluring Beets By J are sweetened with spiced pear and clarified with almond milk, while the green juice-and-tequila Bruce Banner Pitcher is a shareable go-to for…

Japanese Barbecue Sauce Little did I know when I first discovered this sauce on a Costco run, that it would become a permanent kitchen staple. Bachan’s generations-long family recipe (in flavors like hot-and-spicy and citrusy yuzu) is now being shared with the masses using authentic, small-batch Japanese ingredients. I put it on just about everything from bowls to gyoza, and suggest you do the same. Mineral Milk Sunscreen It’s only in the last year that I’ve started heeding the advice to wear sunscreen every day, but now it’s become second nature. This SPF 30, reef-friendly mineral sunscreen from Summer Fridays is not only lightweight and perfect under makeup, but enriched with antioxidants and vitamins for an extra boost of skincare benefits. Blueberry-Coconut Milk Sheet Masks With an entirely plant-based collection…

DAILY CONSUMPTION OF PEANUTS AND PEANUT BUTTER COULD IMPROVE VASCULAR HEALTH, according to a study published in scientific journal Antioxidants. The study found markers for improved vascular health in those who ate peanuts and peanut butter regularly for six months—an important discovery, given that a healthy vascular system is key to preventing heart disease (the leading cause of death in the US). Tofu skewers with peanut sauce, anyone? “People see me and think, ‘Oh, he only eats cookies.’ But, me multifaceted individual. Me try new things.” —SESAME STREET’S COOKIE MONSTER in a new national TV commercial for Califia Farms’ almond milk. In the commercial, the one-time Got Milk? spokesperson is entranced by a bowl of cereal and vegan milk—a conscious departure from his usual cookies and dairy milk—describing the almond milk…

WHETHER YOU’RE in the mood for a fried-and-fishy fast-food sandwich or elegant, delicate Chinese dumplings, today, the world of plant-based seafood is your oyster. Transform carrots into tender salmon lox, mushrooms into crispy calamari, and jackfruit into briny crab meat in these six vegan recipes that are sure to make a splash at your next dinner party. Panko-Crusted Air-Fried Fish Fillet Sandwiches The flaky texture of hearts of palm makes for a convincing fishless fish fillet, and, when panko-encrusted and air-fried to a golden finish, results in a tasty sandwich that rivals any fishy fast-food meal. MAKES 4 SANDWICHES For the tartar sauce: ¾ cup vegan mayonnaise¼ cup relish1 medium shallot, finely minced For the fishless fillets: 1 (14-ounce) can hearts of palm, drained6 (3 x ½-inch) pieces of nori½…

A SMOOTHIE or coffee for breakfast, salad for lunch, takeout for dinner—repeat day in, day out. Sound like your weekly routine? Not anymore. It’s time to break free from the monotony, and author and recipe developer Richard Makin is ready to help. The UK-based food influencer is on a mission to reignite our passion for flavorful, global vegan fare with his debut 288-page tome. Say goodbye to instant ramen and indulge in massive Brunch Burritos; smoky, chewy King Oyster Mushroom Yakitori for lunch; and Charred Corn Elotes with Miso Crema for an easy, on-the-go snack. Lackluster salads and humdrum veggie wraps, your days are numbered.…

Sarah McLaughlin A World of Flavor, p.63 Where I live: Los Angeles, CA Favorite morning latte: Iced oat milk latte Dream summer vacay: Portofino, Italy Always on my grill: Vegetable skewers and Field Roast sausages Favorite wedding cake flavor: Chocolate ganache Chava Oropesa Endless Jamaican Summer, p.34 Where I live: Oakland, CA Favorite morning latte: Oat milk latte Dream summer vacay: Tokyo—I’m a city person! Always on my grill: Tomatillos, jalapeños, and onions for homemade salsa, plus tortillas Favorite wedding cake flavor: Chocolate cherry Aruka Sanchir Adventure Is Calling, p.26 Where I live: Pasadena, CA Favorite morning latte: Vanilla almond milk latte Dream summer vacay: Mallorca, Spain Always on my grill: Beyond Meat Hot Italian sausages Favorite wedding cake flavor: Carrot cake with vanilla buttercream Chrissy Tracey Endless Jamaican Summer, p.34…

A study from the University of Exeter has found that MYCOPROTEIN, A TYPE OF PROTEIN DERIVED FROM FUNGI AND COMMONLY KNOWN AS “MUSHROOM MEAT,” CAN SUPPORT MUSCLE BUILDING AS EFFECTIVELY AS ANIMAL PROTEIN. The study is the first to conclude that a vegan diet rich in mycoprotein—which is rapidly gaining traction and used in products like Quorn, Nature’s Fynd, and Meati—can support muscle growth during resistance training to the same extent as an omnivorous diet. 975,000 THE NUMBER OF PEOPLE WHO DIED FROM ANTIBIOTIC RESISTANCE IN 2019, according to a report by World Animal Protection. The overuse of antibiotics in factory farming—used to reduce the spread of disease in cramped, unsanitary environments—has resulted in the emergence of antibiotic-resistant “superbugs” that are posing a growing and serious threat to human health.…

Smoky Kielbasa Subs Fennel, paprika, marjoram, and black pepper give these handmade seitan links their signature Old World flair. A quick 10-minute roast deepens their porky, juicy flavor and provides a subtle, sausagey snap. — by Brian L. Patton SERVES 4 1 cup vital wheat gluten1 tablespoon dried chopped onion2 teaspoons dried marjoram1 teaspoon salt, divided1 teaspoon smoked paprika1 teaspoon sweet paprika1 teaspoon ground fennel½ teaspoon sugar¼ teaspoon black pepper¾ cup vegan beef broth, room temperature6 cloves fresh garlic, grated or finely minced1 tablespoon tomato paste½ teaspoon liquid smoke1 tablespoon plus 1 teaspoon vegetable oil, divided1 cup sliced onion1 cup sliced red bell pepper1 tablespoon soy sauce1 teaspoon maple syrup4 (6-inch) sandwich rolls2 tablespoons Dijon mustard2 tablespoons vegan mayonnaise½ cup sauerkraut 1. Into a medium bowl, add wheat gluten, dried…

1/The plot thickens The Plot has quickly become one of the most adored vegan restaurants in California. If you’re fixing for brunch, the Sausage & Biscuits is a delicious surprise with its huge slab of succulent breakfast sausage atop a cheesy country gravy-slathered biscuit—especially when paired with a chicken nugget-topped Bloody Mary. For dinner, don’t miss the tempura-fried Chronic sushi roll made with lion’s mane crab and spicy tuna … and enjoy it outside! Outdoor dining is plentiful with tables set around vegetable beds. 2/Arts abound As one of California’s 14 designated Cultural Districts, Oceanside’s burgeoning arts and culture scene deserves as much shine as its cuisine. For museum hoppers, the California Surf Museum offers a deep dive into SoCal surf culture, while the Oceanside Museum of Art hosts international…

1 VEGAN VIETNAMESE Eat your way through the rich culinary traditions of Vietnam with none other than the inimitable Helen Le as your tour guide. In her fifth cookbook, Le—the creator behind popular YouTube channel Helen’s Recipes—veganizes the fresh, complex dishes of Vietnamese cuisine while retaining the flavors countless generations have long loved. Steaming hot bowls of pho, fragrant lemongrass chili tofu, and refreshingly crisp spring rolls are your ticket to satisfaction. Must-makes: Bánh Mì, Crepes with Mushrooms, Sweet-and-Sour Seitan 2 FERMENTER Koji, kombucha, and kefir—oh my! If you’ve long shyed away from the world of fermentation, it’s time to dive headfirst into this DIY guide. Chef Aaron Adams of Portland’s “friendly neighborhood beneficial bacterium emporium” Fermenter enlists acclaimed food writer Liz Crain to share the basics of pickle brining, aged…

In Netflix’s hit coming-of-age comedy Never Have I Ever, PhD student Kamala Nandiwadal is on a mission to follow her passion and find her voice while balancing her family’s traditional expectations. In real life, 33-year-old actress Richa Shukla Moorjani knows all about transformation and being true to herself. In 2019, the then-vegetarian’s life changed when she happened upon the documentary Cowspiracy and started seriously examining the dairy industry and her own consumption habits. The reflection radically changed her: “Now, I truly feel I am living according to my values of nonviolence, compassion, and respect for Mother Earth and all her inhabitants,” she says. From a non-dairy cream cheese obsession to the vegan reason she’s saying “sorry, not sorry” to her castmates, VegNews editor Aruka Sanchir digs deep to find out…