Innehållsförteckning för November/December 2018 från VegNews Magazine

Gratitude is more than just my go-to dining spot in California (I can’t get enough of the grain bowls, raw cheesecake, and creamy hazelnut lattes). It is a state of mind, and it’s how I consciously choose to navigate the world every day. Before I changed my mindset to revolve around gratitude, anything from financial stress to navigating personal relationships to the annual frenzy of the holiday season could wreak havoc on my nerves. While I am still far from mastering the art of zen, I do my best each day to stay calm, present, and grateful for whatever it is I am experiencing. I have found that there is power in turning frustrating moments into opportunities to be appreciative, and that in turn makes us wiser, stronger, and ultimately…

1 Emily Deschanel 10 Things Emily Deschanel Loves About Christmas, p.72 Where I live: Los Angeles, CA Veg for: 25 years Must-have Thanksgiving side: Stuffing Favorite holiday cookie: Mexican wedding cookies Hot chocolate, nog, or cider? Hot chocolate, always Dream holiday getaway: Anywhere with my family And the Veggie Award goes to: Miyoko’s European Style Cultured Vegan Butter for getting my mom off dairy 2 Kathleen Ganster Pitt Stop, p.50 Where I live: Pittsburgh, PA Veg for: 20 years Go-to smoothie: Banana, matcha, cocoa powder, protein powder, and almond milk Must-have Thanksgiving side: Cranberry relish with pecans Favorite holiday cookie: Vegan baklava Dream holiday getaway: St. John, Virgin Islands And the Veggie Award goes to: Cashew cheddar cheese from Pittsburgh’s Onion Maiden 3 Matthew Flanzer Mayan Magic, p.52 Where I…

His Royal Highness Prince Khaled bin Alwaleed is redefining royalty. A passionate tech enthusiast, clean energy proponent, and ardent vegan, the Prince of Saudi Arabia is making much more than a dent when it comes to creating a better world for people and animals. With groundbreaking plans to transform the Middle East into a vegan haven by opening 10 plant-based eateries in 2019—and a goal to revolutionize entertainment by introducing tech-based, cruelty-free immersive aquatic experiences to his homeland—Prince Khaled is on a clear vegan mission, and will stop at nothing to make this world as forward-thinking as his multimillion-dollar investments. VegNews’ Senior Editor Jasmin Singer sat down with the prince to find out how he is using his platform to leverage ethical businesses, what he thinks it will take to…

50 billion The number of chickens slaughtered annually for meat worldwide 9 billion The number of chickens slaughtered annually for meat in the US 3.2 billion The number of male chicks killed each year after they hatch in the global egg industry 200 million The number of male chicks killed each year after they hatch in the US egg industry 275 The average number of eggs each hen is forced to lay annually 93 The pounds of chicken meat consumed per-capita in the US 42 The average lifespan, in days, of a chicken in the meat industry 10 The average natural lifespan, in years, of a chicken 1.5 The average lifespan, in years, of a chicken in the egg industry…

Las Posadas In Mexico, Christmas isn’t just a one-day affair. Las Posadas—which commemorates the Nativity story—begins December 16 and continues through Christmas Eve, with a unique celebration on each of the nine days. Some nights, that means processions and caroling, and on others, it’s bashing a seven-point star-shaped piñata (representing the seven deadly sins) filled with vegan-friendly oranges, peanuts, and sugar cane. Noche Buena Christmas Eve is the celebration that kids across Mexico look forward to most, since this is the night for opening presents and lighting sparklers. For grown-ups, it’s a day of cooking, feasting, and socializing, often with a cup of veganized coquito—a creamy coconut milk swill spiked with rum that’s similar to eggnog—in hand. Dia de los Reyes The Catholic holiday known as Epiphany in other parts…

IT’S HARD TO START AGAIN. And yet here I am, less than a year to 40, with a brand-new, shiny adjective to describe me. Divorced. A word I am all too familiar with from childhood. By the time I was 11, my parents were each in their third marriage, and I was well aware that the only way to hide my heartbreak was by regularly devouring a box of Oreos. I could have sworn I had shaken this unbecoming habit, yet there it was, quietly crawling out of hibernation just in time to keep me company as I navigated the dissolution of my own marriage. For me, when the going got tough, I got another cookie. Then, a friend gently reminded me that I am stronger than I think, that…

Easy Vegan Baking Old-school thinking says that eggs, milk, butter, and cream are the secrets to perfect baked goods, but this new book by vegan baking pros Daniela Lais and Jérôme Eckmeier is proving that myth wrong. First, tackle foundational recipes for homemade vegan milk, cream cheese, buttermilk, and more. Then, rev up your ovens for gooey brownies, silky cheesecakes, and buttery bars. Must-make: Carrot Cake Tart, Black Forest Gateau, and Spinach Quiche Plant-Based Meats When the dinner table is filled with carnivorous cousins, meat-free grandmothers, and curious aunts, there’s only one thing to do: unite them all with plant-based meats. And thanks to private chef Robin Asbell, everything from salami and bologna to jerk chicken and teriyaki sushi bowls are on the menu. Must-make: Turkey Roll with Stuffing, Pineapple…

Sweet Potato Cups So you want sugar and spice and everything nice? We do, too! Now we can have it with these pie-inspired tarts from woman-owned dessert company Hail Merry. A creamy, cinnamon-spiked sweet potato filling is piped into buttery almond shortbread cookie crusts for a perfect two-bite treat you can easily enjoy on the go. Simple ingredients like cashews, maple syrup, coconut, and organic sweet potato leave us even more entranced by these mini tartlets. Ginger Snap Latte Cold Brew Coffee Pumpkin spice is nice, but this winter, we’re giving snaps to ginger. The almond aficionados at Califia Farms blend their signature milk with smooth cold brew coffee, then add warming spices like ginger, cinnamon, and nutmeg along with a splash of molasses for the sip of the season…

Artichoke Cream Cheese Dip BY JULIE HASSON Serves 6 ½ cup vegan cream cheese¼ cup vegan mayonnaise2 tablespoons nutritional yeast flakes1 tablespoon Dijon mustard½ teaspoon smoked paprika, plus more for garnish¼ teaspoon granulated garlic¼ teaspoon salt¼ teaspoon black pepper6 canned artichoke hearts, drained and coarsely chopped2 (1.3-ounce) bags beet chips 1. In a small bowl, mix together cream cheese and mayonnaise. Add nutritional yeast, mustard, paprika, garlic, salt, and pepper, stirring well. Stir in artichoke hearts, and chill for 30 minutes in refrigerator. 2. To serve, spoon ½ teaspoon artichoke dip onto a beet chip and sprinkle with paprika. Repeat with remaining chips and serve immediately. Garlicky Thyme Tapenade BY JULIE HASSON Serves 6 1⅓ cups drained and pitted kalamata olives2 tablespoons capers5 garlic clovesLeaves from 3 sprigs fresh thyme,…

Seitan Lamb Chops Dazzle your dinner guests with this stunning holiday centerpiece created by The Sexy Vegan’s Brian Patton. White Wine-Braised Fennel with Herbed Breadcrumbs A little white wine, golden raisins, and a layer of toasted breadcrumbs elevate a simple vegetable to the next level. Spiced Pumpkin Maple Knots You’ll already gain major points for making homemade bread, but wait until your loved ones take their first bite of these luscious dinner rolls. Smoky Cheese & Raspberry Jam Dip This easy-to-make app comes together effortlessly but will wow all of your guests. Pair with some bubbly! Candy Cane Peppermint Vanilla Cake Gracing our cover and my holiday table, Jackie Sobon’s towering peppermint cake is the ultimate grand finale.…

Faux Real Fashion labels from Armani to Versace are dropping it. Cities like Los Angeles and San Francisco are banning it. And forward-thinking designers such as Tiziano Guardini and UK brand Shrimps are reinventing it. It’s official: fur is out. As consumers turn their backs on the cruel material, the fashion world is responding like never before, pushing the world—for the first time ever—toward a fur-free future. “Fur? I am out of that. I don’t want to kill animals to make fashion. It doesn’t feel right.”—Donatella Versace FOOD+HEALTH/now THE DENVER BRONCOS are the first team in the NFL to fuel their training using vegan eggs, thanks to JUST’s new, plant-based egg replacer Just Egg. The team’s executive chef Justin Domsch says he has created multiple meals for the Super Bowl…

READERS’ PICKS “Being able to use the same cookie as pre-workout fuel and as a midnight snack is proof that we’re living in the future.”—@hashtagericwithac Best Milk CALIFIA FARMS The brand that brought sexy back to the milk case nabbed top honors this year, and its 14 varieties of creamy, vegan milks may have something to do with it. “Califia is honestly the creamiest milk out there. I use their coconut-almond milk in my daily smoothie.”—@michaelharren Best Artisanal Cheese MIYOKO’S The undisputed queen of cultured cashews holds the title of best artisanal cheese for four years running. Best Cookie LENNY & LARRY’S Protein has never tasted so good. This ubiquitous cookie packs 16 grams of protein, and is proof that living plant-based is as sweet as can be. Best Yogurt…

VeganEgg Follow Your Heart hit the jackpot with this innovative algae-based mix when it was introduced in 2015. Following a shortage of its core algae ingredient, it’s now made from organic soy milk while the company searches for allergen-friendly options. Vegan Easy Egg Developed as an allergen-friendly alternative, Vegan Easy Egg employs chickpea and corn flours as key ingredients to help mimic traditional egg dishes. Egg-Free Omelett Mix Created by Berlin-based artisanal vegan company Terra Vegane, this organic blend of potato starch, chickpeas, amaranth, and cassava was developed specifically for making omelettes. Scramblit Made just from pumpkin seeds, turmeric, garlic powder, and black salt, this liquid vegan egg mix made by San Francisco Bay Area startup Spero Foods contains 20 times the antioxidants and more protein than animal eggs per…

While growing up in Melbourne, Australia, Rebecca McGuinness couldn’t get enough of Kentucky Fried Chicken. And when she went vegan 12 years ago, her hankering for the crispy-on-the-outside, tender-on-the-inside staple of her youth did not dissipate. “I was determined to make a vegan version that lived up to the real thing,” McGuinness says. Fast-forward a decade, 10,000-plus miles, and countless hours of recipe testing, and she’s finally cracked the code. Popular pop-up After moving to London with her husband Patrick O’Shea in 2014, McGuinness quickly noticed one stark difference between the English capital’s food scene and the one she left behind Down Under: everything in London was too healthy. “[Melbourne] had a huge vegan junk-food scene,” she says. “I noticed vegan junk food was really underrepresented.” So she set off…

Tucked into a jungle clearing along the beach road connecting the town of Tulum with the clear turquoise waters of the Caribbean Sea sits an unexpected sight: a vegan food truck dishing up innovative tacos—think mouthwatering mushrooms marinated in annatto seeds, pineapple, garlic, and local peppers stuffed inside a warm homemade tortilla—to an impressive queue of tanned and ravenous customers. Armed with dinner, they settle into salvaged wood tables beneath trees festooned with lights, fighting the heat from the spicy salsa and tropical sun with long sips from cold bottles of La Victoria beer. Sounds like a dream, but in Mexico, it’s a vegan vacationer’s reality. The region’s tourism darling is, without question, Tulum, home to ancient Mayan pyramids and sparkling blue waters. This is the Mayan Riviera circa 2018,…

Any change of season presents a fresh opportunity to re-examine our eating habits and daily routines. For many of us, it can be confusing to pinpoint what, exactly, to eat on a daily basis to ensure we’re maintaining that commitment. One simple way to welcome in healthy choices this holiday season is to prioritize those foods that are nutritionally critical. Zero in your grocery shopping on leafy green vegetables such as Swiss chard and kale; fill your basket with rainbow-colored vegetables like peppers and carrots; and snack on fresh fruit, nuts, and seeds. Read on to discover how to easily incorporate these powerhouse foods into your powerhouse life. It’s easier and tastier than you think! Eat by Color Inspired by the warm, fiery colors of the early wintertime harvest, mix…

LET YOURSELF CRY. Walk around the block and weep. Honor that this is where you are today, which is completely reasonable. HAVE A CREATIVE OUTLET. This can include subversive cross-stitching, cutting up and repurposing t-shirts, or your more traditional macramé. ADJUST YOUR PLAYLISTS ACCORDINGLY. Remember that music can powerfully pivot you into whatever you want to feel, and Spotify lets you sort by mood. Don’t always choose the mood you are already in. Let yourself shift. VISIT LARGE BODIES OF WATER WHENEVER POSSIBLE. Stare into them. Scream into them. Whatever it takes. FIND A SMALL GROUP OF FRIENDS WHO WILL LET YOU UGLY-CRY TO THEM, AND DON’T HOLD BACK. Friends can effectively get you through bad moments. WEAR CLOTHES THAT MAKE YOU FEEL SEXY. If you don’t have any, go…

Emily Deschanel is best known for her 12-year stint on the hit drama Bones as Dr. Temperance Brennan, a workaholic forensic anthropologist and, no coincidence, vegetarian. But in real life, she embraces her role as a mom to two young sons, Henry and Calvin, with the same tenacity as she does her veganism. And with the holidays upon us, her love of family and seasonal fare come to a head in the most Christmas-tastic way possible. Deschanel sat down with VegNews to share just how she rings in the holiday season, ethics intact. 1 Kids in the kitchen Cooking with the kids is always fun, but especially around the holidays. Mine are obsessed with The Help Yourself Cookbook for Kids, an outstanding vegan cookbook by Ruby Roth. It’s fun, playful,…

Seitan Lamb Chops BY BRIAN L. PATTON Serves 6 2 tablespoons olive oil½ cup diced onion2 garlic cloves1 sprig fresh rosemary½ cup red lentils6½ cups water, divided2 teaspoons rice vinegar2 cups vital wheat gluten2 tablespoons smoked paprika2 teaspoons salt½ teaspoon asafetida (see “Spice Trade”)3 teaspoons soy sauce, divided2 teaspoons Dijon mustard1 teaspoon maple syrup1 tablespoon coarsely cracked pepper2 teaspoons chopped fresh thyme1 teaspoon coarse sea salt½ teaspoon granulated sugar1 tablespoon vegan butter12 (¼-inch thick) jicama slices5 lemon slices, for garnish2 tablespoons pomegranate seeds, for garnishZesty Mint Drizzle (see recipe), for serving 1. In a small pot over medium heat, add oil and onions. Cook 3 to 4 minutes, stirring occasionally, until translucent and slightly browned around edges. Add garlic, rosemary, lentils, and 2½ cups water. Bring to a boil, cover,…

Cranberry Orange Chocolate Fudge BY JACKIE SOBON Makes 2 dozen squares For the fudge: ¼ cup vegan butter, plus more for greasing4 cups vegan chocolate chips1 cup full-fat coconut milk⅓ cup maple syrup1 teaspoon orange extract¾ cup dried cranberries¾ cup salted pistachios1 tablespoon orange zest For the toppings: ⅓ cup dried cranberries¼ cup chopped salted pistachios1 tablespoon orange zest 1. For the fudge base, lightly grease an 8 x 8-inch baking dish with butter. Fill a medium-sized pot with roughly 2 inches of water, and warm over medium-low heat. Place a glass or steel bowl over top of pot, adding chocolate chips, coconut milk, maple syrup, butter, and orange extract. Once chocolate chips have started to melt, whisk occasionally until smooth, about 5 to 8 minutes. Remove bowl from heat…

“Delicious issue of the new @VegNews and delicious vegan, gluten-free waffles with fruit. Perfect breakfast!” @vegangfheaven “@larry.the.beagle is pumped about this issue of @VegNews because brunch is one of his favorite meals!” @jenny_sano “Sunday brunch with veggie tofu scramble, watermelon, Teeccino herbal coffee, and the latest issue of @VegNews … the brunch issue, of course!” @crobinsonlife Tag your Instagram pics with #vegnews for a chance to be featured in the magazine! “WOW! I was so excited to see that we made the Hit List in @VegNews, listed as ‘killing it right now.’ Veggie Mijas’ mission is always to create spaces to relearn ancestral recipes through veganizing them, and meet radical women of color and create that community. Thank you to everyone for your support—it means so much to our team…

Walk into a restaurant just about anywhere and you are likely to find chicken meat in some form on the menu. Chicken parmesan. Chicken cacciatore. Chicken nuggets. Chicken pot pie. Fried chicken. Popcorn chicken. Barbecued chicken. Chicken soup. In Argentina, pollo al disco. In the Middle East, shish taouk. Tandoori chicken and chicken tikka masala in India. Coq au vin in France. Tsukune in Japan. And on and on. Part of the reason for this international ubiquity is in the meat itself. Like tofu and seitan, chicken meat is considered a blank canvas for the flavors of virtually any cuisine, making it an appealing ingredient among many cultures. Furthermore, it doesn’t help that so many dietary institutions, from the American Medical Association to the World Health Organization, also encourage people…

Fancy a tasty vegan breakfast of French toast topped with seasonal fresh berries or melt-in-your-mouth cinnamon buns served with your choice of local dark roast coffee? If so, Temple Goods is the place to be. Temple of Seitan owners Rebecca McGuinness and Patrick O’Shea opened the offshoot café and shop in 2018 to offer vegan Londoners lighter fare. English breakfast Brunch-goers devour the Full Temple Fry Up, a veganized twist on the Full English breakfast that includes toast, baked beans, bacon, roasted tomatoes, and a vegan sunny-side-up egg with runny yolk. American morning The McMuffin-like breakfast sandwich with streaky vegan bacon, melted cheese, and a soft, white-and-yellow vegan egg patty is another crowd-pleaser, as are the delicate tomato and cashew chèvre tarts. Brekky Down Under An assortment of croissants, brownies,…

Eat it dark. Authentic chocolate contains no dairy. Milk chocolate wasn’t invented until the 19th century by Europeans eager to mass-produce confections cheaply. Craft it yourself. Take a class on the history and process of chocolate making at the Kaokao Chocolate Factory on Cozumel. Take it home. With outlets in Cancun and Playa del Carmen, Ah Cacao offers the finest chocolate products concocted from beans direct from local plantations. The majority are handcrafted with eco-consciousness in their solar-powered workshop.…

1 Hummus hankering Blend up some beans or lentils with herbs, spices, lemon juice, and tahini or nut butter for a heavenly hummus to spread on anything. 2 Stew on this Nothing is more satisfying on a cool evening than a hearty bowl of beans, seasonal vegetables, and different herbs and spices. Heat up with chipotle and chili powder, unleash umami with nutritional yeast and liquid smoke, or focus on fresh with herbs such as dill, basil, or rosemary. 3 Tuck ’em in Legumes are a nutritious addition to burritos, tacos, salads, and casseroles, but they can also be smashed into sandwiches, tortillas, cabbage leaves, and pita bread to add texture and boost satiety. 4 Super swaps Use lentils or beans in a bolognese sauce to replace ground meat, chickpeas…

KINDri Los Angeles, CA BRAIN BEHIND THE BRAND: Robin McDonald SIGNATURE PRODUCT: Bloom serum BACKSTORY: Before developing her cactus seed oil-based line in 2014, McDonald was an esthetician in a place where beauty is always in the spotlight: Hollywood. Her mentor Ole Henriksen was an early pioneer in vegan skincare and helped McDonald create her own brand. “Important to me was to offer up not only a high-performance skincare line, but something bright, uplifting, [with] true scents from nature,” says McDonald. Famous clients like Charlize Theron, Alfre Woodard, and Renée Zellweger would say she’s achieved her goals. WHY WE LOVE IT: Most of KINDri’s products are built around one simple ingredient—cactus—and that simplicity, married with efficacy, is a winning combo. The Fanciful Fox Brooklyn, NY BRAINS BEHIND THE BRAND: Kathie…

Dreaming of a Vegan Christmas No longer does any herbivore have to settle for a holiday dinner of nothing more than chestnuts roasted on an open fire. Now, we have Sweet Cranberry Glazed BBQ Ribs; Rosemary, Red Wine, and Garlic Beef with Rich Jus; and even Creme Brûlée Tartlets—all thanks to Gaz Oakley’s newest cookbook, Vegan Christmas. The 176-page project bookends a very successful year for the 26-year-old England-based YouTube star: his first cookbook, Vegan 100, delighted readers when it debuted in February; he zig-zagged around the globe for various appearances; he is planning to open a vegan restaurant; and now, he’s making sure your Christmas will be one to remember. Chapter topics span from Christmas morning (Sweet Potato Waffles with Sautéed Mushrooms) to centerpieces (puff pastry-wrapped Ultimate Christmas Roast)…

“I’m equal parts haunted and motivated by The Cow with Ear Tag #1389 by Kathryn Gillespie. This hard-hitting book explores, with thoughtful-yet-unapologetic precision, the life cycle of individual animals—such as ‘#1389’—transporting rapt readers to auction yards and slaughterhouses, and paving the way for vital new inroads to discuss what it means to be truly empathic.” —Jasmin Singer, Senior Editor “Every day, walking to and from my apartment in East Los Angeles, I pass by the murals by vegan Latina street artist Sand One. Her Instagram (@sandoner) shows off her larger-than-life, hyper-feminine creations—each a bold assertion of her space in a male-dominated field. Video messages of woman empowerment and the vegan grub she serves at her gallery shows are bonuses.” —Richard Bowie, Associate Editor “When vegan singer Ariana Grande’s new album…

Vegan Honey Lemon Sparkling Cider BY HEATHER BELL & JENNY ENGEL Serves 6 ½ cup vegan honey⅓ cup lemon juice2½ cups lemon-flavored sparkling water, room temperature2 cups ice cubes, plus more for serving1 bottle (750 ml) sparkling apple cider, chilled6 cinnamon sticks 1. Into a pitcher, whisk honey, lemon juice, and sparkling water. Add ice cubes, cider, and cinnamon sticks, and whisk gently. Refrigerate for at least 10 minutes to allow flavors to meld. 2. To serve, remove cinnamon sticks from pitcher and place into each serving glass. Pour chilled cider mixture into each glass with additional ice cubes and serve. Smoky Tea-Infused Rum Cocktail BY JULIE HASSON Serves 4 ½ cup dark rum2 tablespoons lapsang souchong tea leaves (see “Tea Time”)1 large lemon2 tablespoons maraschino cherries in syrup, divided2…

Best-Ever Mashed Potatoes BY BRIAN L. PATTON Serves 6 2 large Russet potatoes4 medium Yukon Gold potatoes1 cup vegan butter, melted1¼ cups plain unsweetened almond milk, room temperature2 teaspoons salt½ teaspoon white pepper 1. Preheat oven to 425 degrees. With a fork, deeply pierce potatoes a few times all around, and place on a parchment-lined baking sheet. Bake 45 minutes to 1 hour, until a paring knife easily passes through center. Remove from oven and cut potatoes in half crosswise to allow excess steam to escape. 2. Over a large mixing bowl, place half a potato into potato ricer, cut side down. Push potato through ricer into bowl, and discard skin. Repeat with remaining potatoes. 3. Using a rubber spatula, fold butter into potatoes until incorporated. Add milk, salt, and…

Heather Bell and Jenny Engel (sporkfoods.com) are sisters, authors of Spork-Fed and Vegan 101, and co-owners of Spork Foods, a Los Angeles-based gourmet vegan food company. Julie Hasson (juliehasson.com) is a vegan chef and cookbook author based in Portland, OR who runs baking mix company, Julie’s Original. Brian L. Patton (thesexyvegan.com) is a chef, multimedia personality, and author of Sexy’s Best: The Vegan Fried Chicken of Your Dreams. Jackie Sobon (veganyackattack.com) is the author of Vegan Yack Attack On the Go!, a blogger, and a food photographer who loves playing with her food. Kristy Turner (keepinitkind.com) is the author of But I Could Never Go Vegan and But My Family Could Never Go Vegan, and a food photographer whose favorite meal is a big brunch, heavy on the waffles. Erin Wysocarski (olivesfordinner.com) is a Boston-based food…