Innholdsfortegnelse for Holiday 2023 i VegNews Magazine

The holiday season is my absolute favorite time of the year. It’s not just the cheerful (and ubiquitous) Christmas music, festive parties, and emphasis on all-things cozy, but the once-a-year permission slip to set aside the troubles of the world for a brief pause and celebrate life’s many little joys. For me, that means spending quality time with friends and family, cooking beautiful meals together, and enjoying every bite over laughter and good conversation. This is what a life well lived is all about. It also means expressing gratitude for the many wonderful people in my life (thank you, Team VegNews!) and taking stock of all there is to be grateful for. When focusing on the positives, it’s impossible not to feel celebratory. The holiday season is also an opportunity…

TYSON FOODS, the world’s second largest producer of beef, pork, and chicken—and the nation’s biggest seller of meat—is ending 2023 with a whimper following plummeting sales, factory closures, and leadership swaps. The company reported a surge in profits during the height of the COVID-19 pandemic, but has since fallen short of projections across the board. Here’s how the meat giant’s year is shaping up so far. FEBRUARY During a quarterly earnings call, Tyson admits to wrongly predicting high demand for its chicken as sales slumped, saying it got “hit in the mouth” by the costly miscalculation. MARCH The company announces the closure of two chicken plants, saying that “the current scale and inability to economically improve operations has led to the difficult decision to close the facilities.” APRIL Tyson says…

A IS FOR APERITIF AS THE YEAR’S END approaches, foodies across the country loosen their belts in preparation for all the over-the-top feasts the season has to offer. But before digging in, try stimulating your appetite with an aperitif. The pre-meal, low-ABV bev—common throughout Italy, France, and Spain—prepares the palate and stomach for the night’s fare, ensuring you’re able to enjoy seconds and maybe even thirds. Renowned vegan mixologist Jason Eisner (of Los Angeles’ Nic’s on Beverly and Party Beer Co) shares three key tips to making the most of your aperitifs. 1“Drink with the season—as you move into fall and winter, opt for a deeper, darker, more brooding aperitif.” Jason’s pick? Rouge by Rue de Rêve, a fruity red wine infused with aromatic, medicinal California mugwort. 2 “Create a simple spritz with a…

Sweet Potato and Candied Amaranth Chocolate Bars BY OSO CACAO Roasted, candied, glazed, and even mashed (flip to p.44)—sweet potatoes make for a standout Thanksgiving side. But why should the star tuber be limited to the dinner table? Oso Cacao’s world-class chocolatiers combine organic sweet potato, vanilla bean, and crunchy, popped amaranth seeds for a brightly hued, sweet-and-nutty vegan white chocolate bar that you can enjoy long after the leftovers are gone. Hot Chocolate Spoons BY HAPPI CHOCOLATE Hot chocolate as a stocking stuffer? Pass on the messy powders and gift oat milk hot chocolate spoons instead. Choose between Plain Milk and Salted Caramel, dip the biodegradable wooden spoon into steaming plant milk, stir until dissolved, and presto—instant cozy! Pair with a bag of mini vegan marshmallows and a festive…

Conjured from desert sands through nothing but willpower and well-located real estate, Dubai is a city unlike any other. Three and a half million people live a glimmering fever dream of reflective glass, stainless steel, and stone taken to wild extremes: the tallest building, the biggest mall, the deepest pool, the largest picture frame, the most expansive performing fountain, the most audacious artificial islands. Add to this mix nearly 17 million annual visitors (pre-COVID), and you have a playground where anything seems possible. The flash in Dubai is unparalleled, as hypercars speed down 14-lane highways lit with glowing LEDs while helicopters twirl overhead like dragonflies among massive, fantastical skyscrapers. All of this might seem inimical to a down-to-earth and sustainable movement like veganism, but if you know where to look,…

TRAVEL THE GLOBE this holiday season and eat your way through the myriad of baked goods the world’s cuisines have to offer. Your pilot? Recipe developer and cookbook author (and one of VegNews editors’ favorite TikTokers) Zacchary Bird. In this 304-page tome, Bird guides readers through the science and art of vegan baking with more than 100 recipes for sweet and savory bakes. Kick off your journey in Italy with spongy focaccia complete with a drizzle of garlicky oil; head east for a taste of syrupy, pistachio-studded baklava; and conclude your world tour with Japan’s pillowy anpan featuring a red bean paste center. With stops along Hungary, France, South America, and more, you’ll quickly come to discover that satisfying both your wanderlust and your sweet tooth starts not with a…

FOOD-TECH COMPANY OSHI has created a groundbreaking, whole-cut, plant-based salmon that’s able to be poached, grilled, and baked like conventional salmon. And now, the company is eyeing the US restaurant market. The new product—which Oshi says features a flaky texture, buttery mouthfeel, and fibrous structure that perfectly replicates salmon—is one of the latest attempts at cracking the $50 billion US salmon industry. Diners can expect to see it on menus in New York City to start, followed by distribution in Europe and eventually in retail stateside.…

Carrots may be a key component in fighting off cardiovascular disease, according to a study published in the medical journal Clinical Nutrition. The research suggests that people with a high level of carotenes (found in produce such as carrots, spinach, and tomatoes) in the blood are likely to have a lower degree of atherosclerosis (an accumulation of LDL or “bad” cholesterol) in their arteries. This, in turn, reduces the risk of cardiovascular diseases such as heart attacks and stroke. Just one question: does carrot cake count?…

New research from the Massachusetts Institute of Technology (MIT) reveals that meat-eaters are less likely to choose plant-based meals when they’re labeled vegan. The study offered college students and staff a choice between a vegan hummus wrap and a Greek salad wrap with dairy feta cheese. When the vegan option was labeled, only 36 percent chose it, compared to 61 percent when unlabeled. A second, larger study conducted saw about 10 percent more people choose vegan food when it was unlabeled. The study concludes that these labels “do more harm than good” and removing them could normalize vegan eating, which is the better option for personal health, animals, and the planet.…

Buttery French Baguette Stuffing With Roasted Cauliflower & Wild Rice While bread usually does the heavy lifting in stuffing, this veg-forward recipe also incorporates cauliflower florets—an additional medium for absorbing all the herbaceous, buttery seasonings that make this stuffing so addicting. —by Brian L. Patton SERVES 8 3 tablespoons vegan butter, divided, plus more for greasing casserole dish½ cup diced carrot½ cup diced celery½ cup diced onion½ teaspoon salt¼ teaspoon black pepper2 cups vegan chicken or vegetable broth4 sprigs fresh sage4 sprigs fresh thyme2 sprigs fresh rosemary8 garlic cloves, smashed1 teaspoon ground fennel seed6 cups cubed day-old French baguette (see Stuffing Tips)½ cup cooked and cooled wild rice3 cups cauliflower florets2 tablespoons chopped fresh Italian parsley 1. In a medium saucepan over medium heat, melt 1 tablespoon butter and add…

Dim sum, as you probably know, are Asian dumplings—little edible parcels of pleasure. But in Cantonese, dim sum also means “touch the heart.” And at Miami’s endlessly charming and effortlessly cool eatery Minty Z, both definitions hold true. The restaurant has always had dumplings at its heart, but after finding great success in its short three years, it has been able to expand—both in offerings (now with a full-on pan-Asian menu) and in footprint (recently adding a second location in Miami’s chic midtown area). One thing hasn’t changed, though: from fluffy, lavender-hued ube bao to umami oyster mushroom bánh mì, Minty Z is feeding people with a lot of flavor and even more heart. Like dim sum itself, Minty Z does a lot with a little. Both its locations are…

GREEN EARTH CAFE This Asian-fusion restaurant makes fresh, housemade vegan milks for its milk teas (try the cardamom saffron almond milk with boba) that are just the cooling accompaniment to sambal-drizzled nasi goreng (Indonesian fried rice). JUST VEGAN JUMEIRAH A meal at the self-described “Most Instagrammable Vegan Restaurant” means savoring healthful, whole-some renditions of everything from Middle Eastern classics (like plant-based kebab with saffron-scented rice) to Western favorites (like the bright-pink, beet-based tofu Benedict), all under a stunning ceiling of cascading plants. VEGAN BURGER The second vegan burger stand in the enormous Dubai Mall (just a short half-mile-plus jaunt from Neat Burger), Vegan Burger offers spicy hot dogs, kebab wraps, and bubble waffle ice cream sundaes in addition to its cadre of beefy handhelds (the sautéed mushroom and truffle-sauced mozzarella…

Our top picks! 1 DELICIOUS AF VEGAN When cozy soy candles, fluffy blankets, and Netflix on repeat aren’t enough to drive away the gloom of chilly gray skies, it’s time to tap into the healing power of comfort food—and Lauren Boehme is here to help. The creator of the vegan recipe blog Rabbit & Wolves, Boehme brings her culinary prowess with 100 plant-based dishes you’ll immediately add to your recipe repertoire come winter time. Must-makes: Blueberry Pancake Pop Tarts, Crispy Cheezeburger Tacos, Banana Bread Cobbler 2 DECADENT VEGAN CAKES Pop the champagne—’tis the season for endless celebrations, and any proper fête calls for luscious vegan cake! In her debut cookbook, Londoner Charlotte Roberts walks you through allthings cakes—from cupcakes to sheet cakes to bundt cakes and more. And say goodbye…

AS THE SUN SETS in early December and twinkling stars blanket the night sky, Jewish families come together for Hanukkah. This holiday is a celebration of abundance: eight nights filled with delectable foods of the sweet, savory, and fried variety that represent the historic miracle that stretched a single night’s worth of oil into eight. These warm and comforting foods act as symbolic reminders of hope and the indomitable human spirit. But from egg-laden latkes to milk chocolate coins, the festival’s customary fare can present challenges for vegans. Thankfully, restaurants across the country have stepped up to the plate to offer all of the familiar Hanukkah comfort without any of the animal ingredients. You can now order platters of golden-fried latkes with smoked carrot lox, lemon-dill sour cream, and apple…

Ellen Kanner Dim Sum and Then Some, p.58 Where I live: Miami, FL Veg for: 28 years My go-to breakfast: Big glass of lemon water with an oat milk cappuccino Always in my fridge: Fresh greens, oat milk, and miso Best vegan city: Miami, of course. And London! Jocelyn Martinez The A-to-Z Guide to the Holidays, p.28 Where I live: Los Angeles, CA Veg for: 5 years My go-to breakfast: Iced matcha latte and Just Egg’s chili crisp scramble Always in my fridge: Oat milk, seasonal fruit, and Hooray Foods’ vegan bacon Best vegan city: Los Angeles has my heart! Richard Makin Home(made) for the Holidays, p.48 Where I live: Hastings, England Veg for: 6 years My go-to breakfast: Overnight oats with raisins and apple juice Always in my fridge: Soy milk,…

Students at the University of Kent in Canterbury, England recently turned out for the largest student vote in the campus’ history to approve the transition to a COMPLETELY PLANT-BASED SCHOOL. The move stems from a campaign by Plant-Based Universities, a student-led initiative that aims to have all university campuses transition to 100-percent plant-based cafeterias to limit their contribution to climate change. The University of Kent follows six other UK schools that have enacted similar transitions. These students get an A+ in our book.…

WHEN WORD SPREAD that Miyoko Schinner was parting ways with the company she founded—a company that arguably singlehandedly mainstreamed artisan plant-based cheese and butter—legions of fans were devastated. They rallied behind the vegan icon, and supported Schinner as she shared raw, honest Instagram videos about her journey. Eventually, the legal disputes were resolved and both parties wished each other well as they went their separate ways. It was the closing of a chapter during a trying year for the entrepreneur—who was also navigating a divorce—but through it all, Schinner somehow maintained grace, perspective, and a sense of grounded optimism that her fans found nothing short of inspirational. At 66, Schinner—whose first business, Madam Miyoko, saw her delivering pound cakes via the Tokyo subway system back in the ‘80s—is shifting gears…

Seitan Roast Sure, you could easily go fight for the last vegan roast at Trader Joe's. But if you’re on the hunt for a holiday centerpiece guaranteed to steal the spotlight, this meaty seitan roast basted in a savory broth—flavored with rosemary, mushroom bouillon, Marmite, and brown sugar—is worth the extra effort. MAKES 1 ROAST For the seitan: 1 (10.5-ounce) package silken tofu1⅓ cups raw beets, peeled and cubed3 tablespoons vegetable oil3 tablespoons English or Dijon mustard2 tablespoons mushroom bouillon powder1 tablespoon onion powder2 tablespoons nutritional yeast1 tablespoon rice, white wine, or apple cider vinegar1 teaspoon black molasses3 tablespoons dark soy sauce2 teaspoons salt3¾ cups vital wheat gluten For roasting: 4 teaspoons black peppercorns1 teaspoon mustard seeds3 bay leaves4 thyme sprigs4 rosemary sprigs1 tablespoon mushroom bouillon powder3 tablespoons dark soy…

1/For flavor fiends Spicy Moon made its NYC vegan scene debut in 2019, introducing diners to a menu centered around Szechuan Chinese cuisine from málà-spiced dry pot and mapo tofu to dandan noodles and wontons dressed in scarlet chili oil. Szechuan peppercorn—known for the “tingly, numbing” sensation it causes—stars prominently throughout the menu, along with plenty of other spicy, bold, sour, sweet, smoky, and umami flavors. Plus, it boasts three outposts—East Village, Greenwich Village, and the newly opened Bowery location, which is NYC’s largest-ever vegan restaurant. 2/Real NYC Italian A plant-based Italian restaurant that’s taken up roots in the city where Italian American cuisine was born, Coletta dishes out everything one could want, and does it well. It’s a true modern Italian-American menu, where the vodka sauce is velvety and…

FOR THOSE WHO HAVE tirelessly scoured beauty aisles in search of the perfect cruelty-free vegan products, your search ends here. Discover the crème de la crème of vegan beauty, carefully curated after countless hours of research and exploration by the VegNews team. From foundation to perfume, this year’s collection of plant-based brands and products has been meticulously chosen to save you time while delivering outstanding results. We present to you the 2023 VegNews Beauty Awards! The VegNews BEAUTY AWARDS 2023 1 / Best Mascara Chantecaille Faux Cils Longest Lash Mascara Boasting conditioning rose oil and a new lash peptide technology to increase length and thickness, this luxe mascara is volumizing and non-clumping so you can bat your lashes all day long. 2 / Best Blush Merit Flush Balm This elegant cream…

NEW YEAR, NEW YOU? To start 2024 with a bang (and bank some much-needed inspiration), we asked some of our favorite vegan chefs, celebrities, and social media stars about their goals for the New Year. From spreading the plant-based message to focusing on self-care goals, dive into the inspiring commitments they’ve set for the year ahead … and start planning your own. Toni Okamoto Author of the Plant-Based on a Budget cookbook and co-host of The Plant-Powered People Podcast “My resolution is to stay focused on helping as many people as possible eat plant-based meals.” Lauren Toyota TV personality, content creator, and author of the Hot For Food All Day cookbook “ I want to make my bed every day, ensure I take as much time as I can for myself…