Indholdsfortegnelse for Summer 2021 i VegNews Magazine

THE PROSPECT OF HAVING FUN again is a little scary to me. Summer is here, and with it comes a cautious sense of normalcy as restrictions are lifting, restaurants are bouncing back, and loved ones are able to come together again. I write this letter just a few short weeks away from California’s big reopening on June 15, and all of us at VegNews are so ready to drop the "q-word" and that abbreviation with "19" stuck on the end from our everyday vocabulary. Each issue of VegNews Magazine—especially this extra-special Summer Food Issue—is a celebration of the plant-based lifestyle, and we always want to provide a fun, tantalizing, vegan escape for you, our readers. But it goes without saying that the past 15 months have been really trying. And…

COURTNEY GARZA Bigger (& Better) in Texas, p.79 Where I live: Dallas, TX Veg for: 8 years Favorite summer smoothie: Blueberry, banana, spinach, and cashew milk Favorite taco: Breakfast taco with tofu scramble, soyrizo, and salsa On my grill: Pineapple and watermelon My ice cream double scoop: Cookies and cream + Ben & Jerry’s Phish Food Dream summer road trip: Sailing down the West Coast, stopping in Seattle, Portland, and Los Angeles JOCELYN RAMIREZ Fill, Fold, Eat, Repeat, p.56 Where I live: Los Angeles, CA Veg for: 8 years Favorite summer smoothie: Papaya, oats, chia, mint, maple syrup, and almond milk Favorite taco: Mushroom tinga On my grill: Ripe plantains and king oyster mushrooms My ice cream double scoop: Dulce de leche with sal de colima + Madame Shugah’s Pistachio…

The number of pounds of plant-based fried chicken that vegan company Atlas Monroe is set to produce, making it the largest manufacturer of deep-fried vegan chicken in the world. This just two years after owner Deborah Torres turned down a $1 million investment deal on the hit ABC show Shark Tank that would have forced her to turn over 100 percent of her company. Good deal, Deborah! 41 The number of vegan doughnuts Dunkin’ has added to its menus across the nation. The catch? That nation is Belgium. The international chain launched the plant-based options—including glazed, peanut butter and jelly, chocolate speculoos, and banana pudding doughnuts—citing rising customer demand, and CEO David Hoffman has said that Dunkin’ is continuing to “investigate a viable vegan doughnut option” and is “looking at…

On ABC’s business reality series Shark Tank, resident vegetarian Mark Cuban invested a record $2 million in the DIY vegan milk machine company, NuMilk. The massive deal will help bring NuMilk machines into grocery store kiosks, coffee shops, and homes to make instant, low-waste milks, lattes, and protein shakes from oats, almonds, cashews, mushrooms, and seeds. A further look through Cuban’s investment portfolio solidifies what we already know: it’s time to put your money where the plants are. • Delighted by Hummus (dessert hummus company): $600,000 • Everything Legendary (Black-owned vegan meat brand): $300,000 • Pan’s Mushroom Jerky (snack brand): $300,000 • Mrs. Goldfarb’s Unreal Deli (vegan deli meat company): $250,000 • Snacklins (porkfree rind brand): $250,000…

Fat. Just this seemingly simple, three-letter word can conjure up pain for many of us. Childhood memories of being made fun of on the playground. A “before picture” taken at that weight-loss program we tried. A moment full of shame in the fitting room. Turn the TV to any channel, flip through any fashion magazine, scroll through any social media feed, and you will be thrust into a world where thin people are celebrated and fat people are nowhere to be found. And yet, fat people—a term increasingly and intentionally used to destigmatize and ultimately embolden—make up the vast majority of Americans. In a world where discrimination can range from hurtful (fat people are routinely the butt of jokes in everything from casual conversation to big-screen Hollywood movies) to outright…

MASA-FRIED CAULIFLOWER TACOS Slightly floral Mexican lager and an array of spices give the subtly sweet masa batter in this recipe lots of deep flavor. Fried up crisp and golden, these savory cauliflower nuggets are balanced with the bitterness of shredded spinach and cool creaminess of guacamole. — by Celleste Murtagh of The Coronado MAKES 8 TACOS For the cauliflower: 1½ cups masa harina1 tablespoon paprika1 tablespoon garlic powder1 tablespoon salt½ teaspoon black pepper½ teaspoon cumin6 ounces (½ can) Mexican lager1¾ cups water1 medium head cauliflower, cut into bite-sized florets Canola oil, for frying For the tacos: 8 (6-inch) corn tortillas½ cup guacamole1 cup shredded spinach¼ cup pepitas8 lime wedges 1. Into a large mixing bowl, add masa harina, paprika, garlic powder, salt, pepper, and cumin, and whisk. Add beer…

Oaxacan Style Refried Black Beans with Queso Fresco These slow-cooked beans get a delicate and unique flavor boost from avocado leaves and epazote before being finished with onion, garlic, and lime. SERVES 8 2 cups uncooked black beans, soaked overnight, then rinsed4 cloves garlic½ yellow onion1 bay leaf1 teaspoon salt, divided3 dried avocado leaves1 tablespoon vegetable oil½ cup diced white or yellow onion2 cloves garlic, minced2 tablespoons chopped epazote or fresh cilantro Juice of 1 lime¼ cup Tofu Queso Fresco (see recipe), for garnish2 large ripe avocados sliced into wedges, for garnish 1. Into a stock pot with lid, add soaked and rinsed beans, whole garlic cloves, onion, bay leaf, and ½ teaspoon salt. Fill pot with water to cover beans by about 4 inches. Cover with lid, and bring…

1/A Bit of Everything One bite of Chef Troy Gardner’s extra-crispy fried oyster mushrooms, and you’ll instantly know why this ghost kitchen is called Tastes Like Chicken. But the menu at TLC Vegan Kitchen doesn’t stop at chicken-fried mushrooms. Here you’ll find Dallas’ best nachos: a pile of hot-out-of-the-fryer tortilla chips loaded with chili, queso, Impossible beef, sour cream, salsa, jalapeños, and mashed avocado. For a hearty dinner, the impressive three-cheese lasagna—layered with housemade ricotta, mozzarella, parmesan, Italian-seasoned vegan beef, spinach, zucchini, and a roasted tomato sauce—is an ever-solid option. 2/Pizza Party If you somehow leave TLC Vegan Kitchen wanting more, you’re in luck: Dallas’ first entirely vegan pizzeria concept World Party Pizza is housed in the same kitchen. Chef Gardner flexes his passion for the Italian pie with thin…

FAMED LABOR ORGANIZER, civil-rights activist, and longtime vegetarian César Chávez once said: “The people who give you their food give you their heart.” Known best for unionizing California farmworkers, Chávez (whose connection to his dog Boycott inspired him to give up meat) is an icon when it comes to practicing radical non-violence, so it’s no surprise that his worldview extended to his plate (it’s also no surprise that his great-grandniece is modern-day environmental and animal activist Genesis Butler). Chávez might as well have been a man after my own heart, because in the tradition of my cultures (Jewish and Italian)—and probably in your cultures, too—food is a very clear way to express affection. So when it comes to relationshipping, why not go all-in and love big with food? There’s a…

@fitgreenmind Most 16-year-olds are happy to live on frozen pizza and takeout—but German Instagrammer Maya Leinenbach is no ordinary teen. The young vegan has amassed a huge following thanks to her 30-second IG Reels of surprisingly worldly-and-complex recipes like Indian kadai tofu, North African shakshuka, and Mexican banana peel carnitas. But don’t worry, there’s a lot of easy fun to be had, too—her Speculoos Caramel Soft Serve is to die for. Lisa Kitahara Have you found yourself in a recipe slump? Torontonian Lisa Kitahara just may be the answer. Kitahara’s lifestyle YouTube is a treasure trove of inspiration: her What I Eat in a Day series will have you picking up a daily Japanese sweet potato habit (top with almond butter or miso!), her Meal Prep playlist will ensure a…

Coconut Soft Serve Mix Nothing screams summer like a swirly cone of soft serve, and COCONUT BLISS’ new dairy-free mixes are bringing the nostalgic dessert to the comfort of our own homes. In flavors like Madagascan Vanilla and Dark Chocolate, these simple cartons of ready-to-churn coconut milk bases are what finally pushed us to buy an ice cream maker. Magic shell-dipped cones, anyone? Avocado Milk First it was soy, coconut, rice, and hemp. Then almond, cashew, oat—and even banana! But now, the favorite fruit of millennials is getting its time in the alt-milk spotlight with the aptly named AVOCADOMILK. Made using freeze-dried avocados, oat powder, agave, and a touch of salt, this ultra-unique, super-smooth milk uses landfill-bound imperfect avocados, preventing food waste while giving us the perfect base for our…

BARBECUES, bonfires, beach days—summer is here, and food-filled get-togethers are back! So we’re gearing up for warm lazy nights sipping on cocktails and mocktails, poolside dancing with breaks for spicy Mexican elote, and of course, lots of grilled juicy burgers. Turn up the heat with pickled jalapeños and queso, load them up with vegan bacon and avocado, or go island-inspired with charred pineapple and teriyaki aioli to fully up the summer vibes. However your burgers are built, we’re savoring the fact that—at long last—we can enjoy them together. So raise your vegan craft beers and kombuchas … summer is here!…

In this issue, you’ll notice a lot of stories and dishes from über-talented Mexican businesses, entrepreneurs, and chefs. And as much as the VegNews team loves our tacos, there’s so much more to Latinx cuisine than Mexican food. Here are a few of my personal favorite bites con mucho sabor. Guava Cheese Pastelitos at Señoreata in Yucca Valley, CA I can never pass up an order (or two) of these flaky golden puff pastry treats layered with fragrant guava paste and vegan cream cheese from this woman-owned Cuban-Brazilian pop-up. Playa Azul Arepas at Areperia 831 in Santa Cruz, CA No day at the beach is complete without these delicate and crisp Venezuelan corn cakes split open and filled with barbecued hibiscus flowers and a refreshing mango slaw. Pupusas at Mama’s…

Our oceans are in danger. Rising temperatures are destroying fragile habitats, nearly half of marine populations have been lost over a 42-year period, and commercial fishing continues to wreak global havoc on species. As this ecological situation becomes more dire, a plant-based solution is emerging that may help turn the tide: fish-free seafood. Dutch brand ZeaStar’s strikingly realistic tuna and salmon sashimi use konjac and flaxseed oil to achieve the taste and texture of fish, while Ocean Hugger Foods uses tomato and eggplant for its sushi-ready vegan tuna Ahimi and eel Unami. The Plant Based Seafood Co., an all-female Virginia-based enterprise born from a conventional seafood company, is leveraging its experience to make vegan versions of hard-to-find dishes like lobster-crab cakes and seasoned scallops. New Wave Foods is targeting the…

FOR CHEFS, EPICURES, and reality TV fans, Spike Mendelsohn burst onto the scene in 2008 when he placed in the top five on Emmy Award-winning Bravo series Top Chef. For the Canadian-born, Washington, DC-based chef, that was just the beginning of his rise to foodie fame. Now, at 40 years old, Mendelsohn has appearances on other TV shows including Top Chef: All-Stars and Iron Chef America, and even a hosting gig for Food Network’s Kitchen Sink under his belt. It seemed he was living the dream. But for Mendelsohn, becoming famous was never the end game. A graduate of the Culinary Institute of America, the chef was indeed passionate about food, but—as he quickly realized—only as a means of social justice. Without explicitly linking eating to such bigger issues as…

The idea of diversifying our feeds has become more important than ever as we work to expand the scope of the people and experiences we’re exposed to, especially through aspirational channels like Instagram. Noticing a lack of body diversity in your feed? Here are a few fat activists that can help. AUBREY GORDON @yrfatfriend Follow this author and long-time activist for thought-provoking essays detailing anti-fat bias in everyday life and invaluable first-hand accounts of how it feels like to be on the receiving end of intense societal conversations around fat bodies. JESSAMYN STANLEY @mynameisjessamyn Follow this groundbreaking yoga instructor for mental health reminders and free calming and centering yoga sessions that “might be the difference between brushing the dirt off your shoulder and putting a cap in somebody’s ass.” RAGEN…

Smoky Kielbasa Subs Steaming these homemade sausages ensures they’re moist and juicy, while baking (or grilling) them gives them a satisfying and classically sausagey snap. 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-style broth, room temperature6 cloves fresh garlic, grated or finely minced1 tablespoon tomato paste½ teaspoon liquid smoke1 cup sliced onion1 cup sliced red bell pepper1 tablespoon plus 1 teaspoon vegetable oil, divided1 tablespoon soy sauce 1 teaspoon maple syrup4 (6-inch) sandwich rolls2 tablespoons Dijon mustard2 tablespoons vegan mayonnaise½ cup sauerkraut 1. In a medium bowl, add wheat gluten, dried onion, marjoram, ¾ teaspoon salt, smoked paprika, sweet paprika, fennel, sugar, and pepper.…

Strawberry Rhubarb Bundt Cake with Pink Glaze Olive oil in cake? Yes! While fat gives baked goods their texture and moistness, using olive oil instead of canola adds a rich, fruity, floral depth of flavor to this sumptuous, spongy cake. SERVES 10 For the strawberry compote: ¾ cup chopped strawberries¾ cup chopped rhubarb2 tablespoons sugar2 tablespoons water For the cake: 3 cups all-purpose flour2 teaspoons baking soda½ teaspoon salt1½ cups unsweetened vegan milk1¼ cups sugar½ cup olive oil½ cup unsweetened applesauce2 tablespoons apple cider vinegar2 teaspoons vanilla extract For the pink glaze: 1 cup powdered sugar, sifted1½ tablespoons strawberry compote (see recipe)1 tablespoon unsweetened vegan milk 1. For the strawberry compote, in a small saucepan over medium heat, add all ingredients and bring to a simmer. Cook for 7 to…

On a sunny March day in 2013, the doors to Crossroads Kitchen opened in the trendy Beverly Grove neighborhood of Los Angeles, marking the first time celebrities, gourmands, and everyday Angelenos could mingle at a sophisticated, entirely vegan fine-dining establishment. Inside, the classic décor is reminiscent of a cozy Upper West Side steakhouse but, of course, with no steak in sight. Modern hand-crafted chandeliers cast an amber glow over diners huddled in cozy, faux-leather banquettes and wing-backed chairs as framed tour photographs of rock stars like Stevie Nicks, Freddie Mercury, and David Bowie adorn the walls, reminding you that this is Hollywood. Keep your eyes open, and throughout dinner service you’ll catch the enigmatic chef Tal Ronnen emerging from the kitchen to thank guests at their tables. Born in Israel…

CACTUS In 2019, Adrián López Velarde and Marte Cázarez debuted Desserto, a durable, high-quality, and partially biodegradable leather made from the humble paddles of the nopal cactus. And just two years later, brands like Amare Antwerp, Frida Rome, and Sanabul are already using it to create everything from handbags to boxing gloves. ORANGE Founded by Adriana Santanocito and Enrica Arena, Italian startup Orange Fiber extracts cellulose from the rind-and-seed byproducts of citrus fruits tossed out in the juice-making process and repurposes them into lightweight, silk-like fabric so buttery soft and versatile that ultra-luxury brand Salvatore Ferragamo used it in a recent collection. Orange you glad it’s vegan? GRAPE Wine leather is gearing up to be the next big thing, thanks to Italian tech company Vegea. It’s created a recyclable material…

Summer Has Arrived Girl bosses Lauren Camilleri and Corryn Queenan’s favorite season is summer. So much so that the two Aussies moved to Bali to launch their trendy and wellness-focused plant-based café and bar, Kynd. And now, the duo is sharing how anyone can have a taste of summer all year long, no matter where you are in the world. Armed with the 200 super-cute, high-style pages of this sunny book (the first in a series of four), you'll be ready to start off your day with a Smoked Salmon Bagel with carrot lox. For lunch, try out the spicy-sweet bánh mì sandwich or beefy Island Burger. When dinner rolls around, grab your apron and prep the Summer Ceviche, Watermelon Steak, or BBQ Ribs. And of course, no scorching summer…

When I’m running out of recipe ideas, I turn to Puerto Rican-Moroccan TikToker Nasim Lahbichi (@lahbco) for some seriously delicious inspo. The mostly plant-based Brooklynite makes everything from zesty zaalouk (a tomatoeggplant dip) to the most gorgeous rose-matcha olive oil cake—all paired with an extra hint of sass that always gets me into the kitchen. —ARUKA SANCHIR, BEAUTY & STYLE EDITOR Lifelong Angeleno Jonathan “Jae” Ramos (@aveganandher) is my go-to for LA’s hidden vegan treasures. While I love the city's popular spots, scrolling through Ramos’ feed guarantees I’ll find a top-notch, newto-me vegan eatery. Between Latinx-owned panaderías serving up plant-based tortas just blocks away from my childhood home to vegan-friendly fare in Koreatown and South Central, there isn’t anyone I trust more than Ramos. —JOCELYN MARTINEZ, EDITORIAL ASSISTANT Brooklyn-based artist…

SUMMER IS IN FULL SWING, and there may be no better way to cool down than with a frosty vegan milkshake. And luckily, we don’t have to look far, thanks to a batch of scoop shops, burger bars, and old-school diners blending and whirling some of the most gotta-have-it vegan shakes across the nation. From the streets of Los Angeles to the deserts of Arizona to the buzzing city blocks of New York City, wherever you are, this summer is all about the sweet sips. Burgerlords This cult-favorite, old-school-style burger joint made waves in 2020 when it dropped meat to become a fully vegan restaurant. But for a super-unique way to beat the heat, Los Angeles vegans have been sipping Burgerlords’ soy-almond shakes blended with nutty tahini from the start.…

“I always love @VegNews, but the annual Best of Vegan Issue is by far my favorite, and this one is extra good.”@nme421 “Reading my VegNews, my vegan bible, before bed.”@stephisvegan “Starting my weekend off right: cuddles with my pup while reading @VegNews.”@veggietotoro Shout us out with the hashtag #vegnews for a chance to be featured in the magazine! “I read @VegNews’ interview with Miyoko Schinner, and while I generally don’t eat cheese, I’m going to try every one of hers. Miyoko’s activism and ambition to act on her dreams in order to change the world … just wow! I aspire to be like her.”Beth Malone Must Reads! VEGNEWS.COM 1. The Ultimate Summer Vegan Grilling Menu 2. Our 7 Favorite Vegan Summer Dessert Recipes 3. 10 Vegan Hacks For Your Favorite…

a IS FOR ATLANTA Austin, Los Angeles … Atlanta? That’s right, it’s not just barbecue and peachy desserts in the ATL; the Southern city is also quickly becoming a bona fide taco destination thanks to its rapidly growing vegan movement bringing plant-based Mexican fare to the masses. Don’t believe us? Next time you're in town, be sure to try these tasty handhelds for yourself. Calaveritas In a bid to save lives and inspire fellow Atlantans to keep cruelty off their plates, Mayra Peralta founded Calaveritas, a vegan food truck slinging quesatacos (a cross between cheesy quesadillas and tacos) and vegan versions of her ancestral recipes featuring soyrizo, seitan al pastor, and grilled oyster mushroom carnitas. Chi Chi Vegan Atlanta has señoras from Mexico to thank for its first Black-owned, vegan…

Lemony Picnic Potato Salad This herbaceous potato salad skips the heavy mayo for a light, tangy dressing with whole-grain mustard for depth of flavor. SERVES 4 1 ½ pounds baby rainbow potatoes, washed1 cup fresh green beans, ends trimmed and sliced into 1-inch pieces2 tablespoons olive oil1 tablespoon stone-ground mustard2 tablespoons lemon juiceZest of ½ lemon2 tablespoons red wine vinegar1 tablespoon sugar½ teaspoon salt, plus more to taste¼ teaspoon black pepper, plus more to taste⅛ teaspoon cayenne⅓cup diced roasted piquillo peppers2 tablespoons 1-inch long strips red onion5 leaves fresh basil, finely chopped2 tablespoons finely chopped fresh chives2 tablespoons finely chopped fresh dill 1. Bring a large pot of salted water to a boil and cook potatoes until tender, about 15 minutes. Add green beans during last 2 minutes of cooking.…

ASK TAYLOR Q. Since the beginning of lockdown, I’ve become obsessed with finding products to boost my immune system. And I want to keep up the habit as we get back to our normal lives. But how do I know if they’re working? A. I hate to break it to you, but there’s really no quick-fix product out there that will magically “boost” our immune system. And while we all want a strong immune system to fight unwelcome pathogens, we don’t want to overstimulate it either. In fact, certain health conditions are characterized by an overactive immune system such as Type 1 diabetes, rheumatoid arthritis, and lupus. I suggest skipping the mega-dose dietary supplements, powders, and shots, and instead focus on the following science-based lifestyle strategies to support a strong and…

1. Lime Crime Lavender Liquid Eyeliner, $18 Add a touch of fun to your everyday look with this gorgeous liquid eyeliner, and rest assured that your masterpiece will stay in place all day thanks to its smudge-proof, water-based formula. 2. Rare Beauty Lip Souffle Matte Cream Lipstick in Inspire, $20 Pop star Selena Gomez’s beauty brand is to thank for this weightless lip cream that imparts a soft, velvety, matte-red finish while keeping your pout hydrated. Pucker up, darling! 3. Olive & June The Summer 2020 Nail Polish Set, $64 Need something to complete your look but can’t quite put your finger on it? This seven-free polish set from Olive & June—with a rainbow of colors from fresh lilac to fierce coral—will do the trick. 4. Tower 28 Beauty BeachPlease…

1 ASIAN GREEN For her ninth cookbook, Emmy-nominated TV chef Ching-He Huang has one goal: to get you experimenting with plant-based foods by way of her favorite Asian dishes. Realizing there was no better time to go vegan than during the lockdown, the Taiwanese author embraced the adage “food is medicine.” From noodles to stews, Huang draws inspiration from all across Asia to veganize and healthify her favorite foods. Must-make: Hot & Sour Soup, Sweetcorn Dan Dan Noodles, and Peking Mushroom Pancakes 2 BROKE VEGAN Say goodbye to pricy packs of vegan ground beef—these, veg-forward recipes will nourish your body, delight your taste buds, and help you save money. With tips on how to shop smart, jazz up basics, and get the most out of your groceries, food stylist Saskia…