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VegNews Magazine - December 22, 2017

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THE NEW
plant-based food + lifestyle
“Veganism
Saved
My Life!”
p.24
15+ FRESH,
FEEL-GOOD
VEGAN RECIPES
p.38
IS CAKE
THE SECRET TO
HAPPINESS?
THE
ULTIMATE
GUIDE TO
GREENS
(Denmark thinks so!)
p.30
p.34
SKIN DETOX
CHEAT SHEET
FOOD SWAPS
FOR BETTER SEX
p.66
p.62
$6.99 US
$7.99 Canada
Display until February 28
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In 2018, healthy
has never looked
(or tasted) so good!
What’s Cool in Honolulu What’s Hot in Iceland
The Wellness Getaway of Your Dreams
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of te ws
% ar gNe
20 la ce: Ve
a e cod
us
Editor’s Pick!
2017
‘’”‘Ƥ–‘ˆ–Š‡‡ƒ”
Veggie
Awards
™
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llness
e
W
&
h
t
l
a
e
H
Issue
contents
January+February 2018
VegNow
VegLifeStyle
Keeping you informed on all things veg
Helping to enrich your veg life
10
Publisher’s Note
Get the inside scoop on VegNews
12
38
Your Say
VegNow
The latest news in food, health,
environment, and animals
VegInDepth
A closer look at intriguing topics
24
30
44
48
Veganize It!
Texas-style jackfruit chili
46
Quick & Easy
A trio of tahini dips
48
Fresh & Healthy
VegNews talks to five inspiring
individuals whose plant-based diets
drastically improved their health.
50
Sweet Treats
Cake + Comfort
52
Taste Test
54
VegEats
56
VegEscape
58
VegVacation
Veganism Saved My Life!
Walnut-chorizo taco bowls
Dulce de leche plantain trifles
The best in raw chocolate
This winter, we’re taking a page out of
the book of hygge. But why exactly is
this comforting Danish way of living
taking the world by storm?
34
Souped Up
Kimchi miso, smoky lentil and sweet
potato, Italian bean and kale, cheesy
cauliflower, creamy root vegetable,
and chickpea noodle
VegNews readers share what’s on
their minds
17
Food + Travel
The Ravens in Mendocino, CA
VegNews Guide to Greens
Eating your vegetables has never been
so easy! VegNews editors break down
18 dark and leafy ways to go green.
On the cover
p.56
p.54
Sunny getaway to Honolulu
Ravishing Reykjavík
58
VegHealth
VegAdvice
VegBeauty
VegDating
VegMedia
VegPicks
80
Rockin’ Romance
COVER PHOTO BY YUKIKO TANZI/@FOODIE.YUKI
The End
Singer Jessica Origliasso of
The Veronicas shares her vegan
date-night essentials.
p.58
17
Departments
62
64
66
68
70
74
50
82
Pretty in Pink
Instagram has gone blush with this
trendy color popping up in everything
from smoothie bowls to toast.
VegNews (ISSN 1544-8495 or USPS #18640) is published bimonthly by Fresh Healthy Media, LLC,
514 Front Street, Santa Cruz, CA 95060. Subscriptions are $20/year in the United States and $35/year
in Canada. Periodicals Postage Paid at Santa Cruz, CA and additional mailing offices.
POSTMASTER: Please send address changes to VegNews, PO Box 469075, Escondido, CA 92046-9075.
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publisher’snote
Simple
Pleasures
Is it just me, or do the truncated days of winter make it that much more challenging to
keep your spirits up? For me, when dark, rainy skies become the norm, the wintertime
blues start flirting. Those rituals I rely on to keep me at my best are not as accessible, leaving
me out of sorts. Eating fresh food and spending ample time outdoors just don’t
have the same allure when I have to bundle up and grab that old umbrella.
But I have traveled this well-worn path long enough to know that gloomy skies can also
provide an opportunity to move past the seasonal blahs and lean into the cozy comforts
that are unique to this time of year.
Turns out, Denmark has a name for embracing those frigid winter temperatures—the
Danes call it “hygge,” and this art of thriving in cold weather has suddenly taken the world
by storm. Instead of complaining when the mercury drops, these Northern Europeans soak
it up every way they can. This means that mugs of hot chocolate, leisurely evenings with
friends around a fire, and freshly baked cakes are all happening on the regular.
So how can all of us experience this refreshingly zen approach to life? VegNews Travel
Editor Aurelia d’Andrea provides a fascinating exploration of the hygge philosophy (flip to
p.30 to get your cozy on) and shares myriad ideas for holding close those simple pleasures.
While I admit I’ll always prefer sunny skies over frosty climates, I’m grateful for the many
ways I have effortlessly woven hygge into my day-to-day routine. Here’s how you can, too ...
Eat comforting foods My favorite foods may be out of season, but a steamy bowl of
Indian dhal or pumpkin curry on a chilly night makes my stomach and heart feel full.
Get up early I cherish winter’s early morning sunlight, especially since there’s no sign of
light when I leave the office each night.
Connect with others There’s immense joy in staying connected with friends and
Get Healthy
We’ve filled our annual Health +
Wellness Issue with a blissful array
of recipes. Don’t miss these editor
favorites:
Kimchi Miso Soup (p.42)
This brothy blend is spicy, fragrant,
and full of antioxidant-rich
superfoods.
Jackfruit Chili (p.44)
We’re obsessed with all-things
jackfruit, and this smoky, robust
stew may be the ultimate comfort
food on chilly nights.
Chocolate Mousse (p.46)
Just five ingredients comprise this
mouthwatering mousse that had us
begging for more.
Chorizo Taco Bowls (p.48)
We’ve combined walnuts, cremini
mushrooms, and a heap of spices for
an out-of-this-world chorizo perfect
for Mexican-inspired bowls.
Dulce de Leche Trifle (p.50)
Hope to dazzle friends and family
with a show-stopping vegan
dessert? Layers of vanilla cake,
dulce de leche custard, and fried
plantains ought to do it.
family, so I make sure to invite my loved ones over for a glass of wine, game night, or a bowl
of my homemade African sweet potato soup.
Take a bath A hot bath becomes part of my nightly routine this time of year, helping me
to relax and sleep more deeply.
Do less With fewer hours of daylight, it feels good to simplify my schedule, make fewer
commitments, and just take it easy.
How do you find pleasure in everyday moments? However that may be, do more of
it—every single day. By filling our time with goodness and comfort, we can all master the
enticing, feel-good art of hygge.
Now excuse me as I go light a soy candle, brew a cup of chamomile tea, and start a book
that’s been on my nightstand for months. It’s cold out there!
Colleen Holland
Publisher + Co-Founder
10 VegNews JANUARY+FEBRUARY 2018
Let’s Travel!
Want to experience the best
vegan food of your life? Join us on
a VegNews Vacation! Check out all
of our exciting 2018 destinations
at VegNews.com/vacations.
yoursay
VN READERS SHARE WHAT’S ON THEIR MINDS
#HelloVegNews!
“The holiday issue
is always my favorite,
but this one is too
awesome! I’ll have the
‘Stuffed & Stacked,’
thank you!”
Kathy Rogers
“Spending my afternoon
soaking up the sunshine
in my upstairs sunroom …
protein shake in one hand,
magazine in the other.
@slport79
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excited about her
new @VegNews
magazine!”
@nicholedandrearussert
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first issue of @VegNews
arrived just in time for me
to figure out this whole
veg holiday situation.”
@plantpoweredmolly
Tag your Instagram pics for a chance to be featured in the magazine!
“I am grateful for the first-ever VegNews Thanksgiving
Cookbook, so much so that I squealed like a little kid when
I grabbed the pull-out! I went from dreading the upcoming
holiday to celebrating my plan to prepare a vegan feast.”
Laura Aragon
Vegnews.com Must-reads!
“Thank you to VegNews
readers for choosing
Vegenaise as the Best Vegan
Condiment in the 2017 Veggie
Awards. We love you!”
@FollowYourHeart
Facebook Q&A
What's your fave
healthy snack?
Apple slices with almond butter 55%
Kale chips 34%
Coconut yogurt with granola 11%
1. 18 Vegan Things We Can’t
Wait to Try in 2018
2. Your One-Stop Shop for Vegan
Valentine’s Day Desserts
3. The Essential Guide to Plant-Based Winter Nutrition
4. 13 Meat-Free Dinners to Kick off a Healthy Year
5. Vegan Game Day Snacks for Super Bowl Sunday
FROM THE EDITORS: In our November+December 2017 issue, we referred to Elmhurst Milked
by its former name, Elmhurst Dairy. VegNews apologizes for this error.
GET EVEN MORE VEGNEWS
by signing up for our free VegNewsletter
and weekly VegNews Recipe Club—
sign up on VegNews.com!
We'd love to hear from you! Find us on social media or email us at readers@vegnews.com.
12 VegNews JANUARY+FEBRUARY 2018
WINNER!
stof
ShBoew
A
ards
2017
CONTRIBUTORS/
1
NYC’s favorite
vegan cuisine
2
3
4
VegNews Award Winner
Blossom Restaurant
187 Ninth Ave
212.627.1144
Blossom on Columbus
507 Columbus Ave
212.875.2600
Full-Service Catering
Available
Check out our cookbook…
1 Zoe Eisenberg
3 Ryan Ritchie
Where I live: Pahoa, HI
Veg for: 13 years
My favorite smoothie blend: Banana, passion
fruit, spirulina, vanilla protein powder, and
coconut water
My dream winter getaway: Barcelona
My go-to healthy snack: Peanut butter, on
everything
My favorite vegetable: Brussels sprouts
My favorite cold-weather soup: Roasted
potato corn chowder
My New Year’s resolution: Stretch more
Where I live: Los Angeles
Veg for: 20 years
My favorite smoothie blend: Anything with
peanut butter
My dream winter getaway: Maui
My go-to healthy snack: Cashews
My favorite vegetable: Cauliflower
My favorite cold-weather soup: Minestrone
My New Year’s resolution: Win the lottery or
write a book
Paradise Island, p.56
2
- TimeOut New York Winner - Michelin Guide Recommended -
www.blossomnyc.com
14 VegNews JANUARY+FEBRUARY 2018
Mark Hawthorne
Rustic Luxury, p.54
Where I live: Rohnert Park, CA
Veg for: 16 years
My favorite smoothie blend: Bananas,
strawberries, blueberries, and kale
My dream winter getaway: Prague
My go-to healthy snack: Peanut butter
My favorite vegetable: Kale
My favorite cold-weather soup: Creamy
cashew cheese and broccoli
My New Year’s resolution: Increase my
understanding of systemic oppression
Fire & Iceland, p.58
4 Julie Morris
Souped Up, p.38
Where I live: Los Angeles
Veg for: 22 years
My favorite smoothie blend: Spinach, frozen
cauliflower, almond butter, protein powder,
cacao, cinnamon, and coconut water
My dream winter getaway: Austria
My go-to healthy snack: Macadamia nuts
with sea salt
My favorite vegetable: Broccoli
My favorite cold-weather soup: Creamy
squash
My New Year’s resolution: Build the
vegetable garden of my dreams
NEW YORK'S PREMIER
PLANT-BASED RESTAURANTS
CANDLE
Jennifer
Staff
What's your
Publisher + Co-Founder Colleen Holland
Art Director Sutton Long
favorite healthy
Senior Editor Jasmin Singer
breakfast?
Associate Editor Richard Bowie
Food Editor Jennifer Chen
Travel + Beauty Editor Aurelia d’Andrea
Vanilla
protein shake
News Editor Anna Starostinetskaya
with almond
VegNews.com Features Editor Ryan Ritchie
milk
Oatmeal
Editorial Assistants Sarah McLaughlin, Aruka Sanchir
with turmeric,
Advertising Sales Managers Laurie Bradley, Carol Treacy fresh
Chief Financial Officer Nicholas Holland
blueberries,
and almond
Recipe Tester Lyndsay Orwig
milk
Tech Advisor Stephen Calnan
“
Coconut-milk
yogurt with blueberries
and hemp seeds
Ryan
“
”
Aruka
”
“
Sarah
“
Departments
Avocado on
toasted wholegrain bread
”
Heather
“
Overnight oats with
banana, chia seeds, nut
butter, and cacao nibs
”
Fresh & Healthy Heather Bell, Jenny Engel
Quick & Easy Julie Hasson
Sweet Treats Jackie Sobon
VegAdvice Marla Rose
VegBeauty Aurelia d’Andrea
VegDating Jasmin Singer
Veganize It! Brian L. Patton
VegHealth Julieanna Hever
Carol
“
”
Sprouted bread
with cultured vegan
butter and organic
coffee
”
Brian
“
Savory
chickpea crêpes
January+February Contributors
”
1307 3rd Ave
NY, NY 10021
212.472.0970
154 E 79th St
NY, NY 10075
212.537.7179
2427 Broadway
NY, NY 10024
212.769.8900
Oliver Barth, Aurelia d’Andrea, Zoe Eisenberg, Mark Hawthorne, Julie Morris,
Jessica Origliasso, Heather Poire, Ryan Ritchie, Jasmin Singer, Erin and Jeff Wysocarski
The Fine Print
Publication of an article does not necessarily reflect the official position of Fresh Healthy Media, LLC.
Subscriptions: Send orders to VegNews, PO Box 461390, Escondido, CA 92046-1390;
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COPYRIGHT © 2018 by Fresh Healthy Media, LLC and the individual authors and artists.
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15
vegnow
FOOD / HEALTH / ENVIRONMENT / ANIMALS / BUZZ
Pumped Up
In the vegan haven of Portland, OR,
a body revolution is brewing.
This body-positive,
vegan gym came
to life thanks to
more than $25,000
crowdfunded
by supporters
worldwide.
associated with mainstream gyms. “For trans people,
it’s very hard to find gender-neutral restrooms,”
Cabrales says. “For fat people, no one who looks like
them are there. It’s uncomfortable.” With a focus on
community-building and a commitment to turning
the fitness industry on its head, Liberation Barbell
is ensuring that no matter your size, age, gender,
or ability, for Portlanders, there’s always a safe,
empowering place to work out.
Jim Kettner
Liberation Barbell is unlike any gym you’ve ever
visited. There are no mirrors, no talk of diet, and no
nutrition plans to sign up for. The staff and clientele
are largely comprised of women, fat folks, gender
non-conformers, and trans people. Oh, and the gym
is 100-percent vegan, too. Dreamed up by Christina
Cabrales and Lacy Davis, Liberation is a first-of-its-kind
weightlifting fitness center that focuses on strength
over weight loss and works against the intimidation
VEGNEWS.COM
VegNews
17
FOOD+HEALTH/now
Halo Top, the best-selling ice
cream brand in the nation, has
officially thrown its hat into the
dairy-free ring with a line of vegan
ice cream flavors. Made with
coconut milk, the new additions
are an answer to the company’s
“number-one request” and come
in flavors such as:
• Caramel Macchiato
• Oatmeal Cookie
• Chocolate Covered Banana • Peanut Butter Cup
• Cinnamon Roll
• Sea Salt Caramel
2019
The year Chilean food tech
startup The Not Company
plans to launch its line of
vegan products—including
plant-based mayonnaise,
milk, yogurt, and cheese—
at Walmart locations
across the US. Not Mayo, a
low-fat, protein-enriched
mayonnaise made with
chickpeas, will be the
first product to debut.
“I’ve been in chronic pain since I was sick five years ago,
and I just tried shifting my diet dramatically. I became pain-free
four days into shifting my diet. I just love looking at vegan food and
reading about different health news alerts and new discoveries.”
—COMEDIAN TIG NOTARO ON GOING VEGAN TO COMBAT PAIN ASSOCIATED WITH BREAST CANCER
Sweet Deal?
Sweet Earth Foods,
makers of frozen meatless
bowls, burritos, and
bacon, announced it
would be acquired by
food corporation Nestlé
for an undisclosed sum.
Nestlé says the acquisition
would help it “build out
our portfolio of vegetarian
and flexitarian choices in
line with modern health
trends,” while Sweet Earth
owners Kelly and Brian
Swette believe the buyout
reinforces the notion
that consumers want
“more wholesome and
sustainable choices.”
A study conducted by the University of
California, Davis has concluded that humans
had stronger bones before they began
consuming dairy. Examinations of more than
550 skulls and 530 jaw bones of 24 different
populations proved that early huntergatherers had stronger jaws developed from
chewing plants. Make no bones about it—
milk doesn’t do a body good.
1,000
THE NUMBER OF CHEFS that food-service
giant Aramark will train to cook plant-based
cuisine, thanks to a partnership with The
Humane Society of the United States. The
curriculum will help bolster vegan options at
the hospitals, workplace cafeterias, and schools
Aramark serves across the country.
18 VegNews JANUARY+FEBRUARY 2018
On-the-go coffee
lovers, rejoice!
Starbucks is
introducing dairy-free
versions of its popular
bottled Frappuccino
beverages. Made
with almond milk and
available in vanilla
and mocha flavors,
the creamy drinks will
hit retail locations
this May. Gas station
caffeine pick-me-up,
here we come.
MCDONALD’S MADE
HISTORY recently by testing
its first completely vegan
burger, the McVegan, in
Finland. The soy-based
burger—which includes
a vegan McFeast sauce,
ketchup, mustard, tomato,
lettuce, onion, and pickles—
follows last year’s addition
of the vegan-friendly Veggie
McSpice that debuted in
Norway. Spokespersons say a
larger-scale expansion of the
McVegan could be possible,
pending customer response.
Our response? We’re loving it.
VEGNEWS.COM
VegNews
19
ENVIRONMENT+ANIMALS/now
96
Veda Village, Russia’s first
sustainable, meat-free
apartment complex, is
coming to St. Petersburg. The multi-floor
complex is expected to be completed
this spring and will include a yoga studio,
education center, and a vegetarian
restaurant. Project managers say plans
are in the works to have Veda Village be
self-sufficient in terms of energy, water,
and food production.
The percentage of voters
who opposed the building of
a 4,000-cow “mega-dairy”
in Lake Hendricks, SD. The
overwhelming opposition from
residents was attributed to
concerns about the pollution
it would generate. Don’t cry
over spilled milk, Riverview.
You can always get into the
almond-milk business!
Oscar-winning actor and ardent environmentalist
Leonardo DiCaprio recently invested in vegan
food brand Beyond Meat. “Livestock production
is a major contributor to carbon emissions,”
DiCaprio said. “Shifting from animal meat to the
plant-based meats developed by Beyond Meat
is one of the most powerful measures
someone can take to reduce their impact
on our climate.” Bravo, Leo!
Research by Euromonitor International has found
that come 2022, America will officially no longer
be the world’s largest consumer of dairy products
(the top spot will be claimed by China). The shift is
coupled with meteoric growth in the plant-based
milk industry, set to reach $35 billion by 2024.
LUXURY FASHION BRAND
GUCCI WILL BAN ALL
FUR from its clothing
lines beginning with its
Spring/Summer 2018
collection. CEO Marco
Bizzarri said, “Being
socially responsible is
one of Gucci’s core values,
and we will continue to
strive to do better for
the environment and
animals.” Other fashion
brands that have recently
gone fur-free include
Giorgio Armani, Hugo
Boss, and Ralph Lauren.
“I believe that in 30 years or so, we will no longer need to kill
any animals, and that all meat will either be clean or plant-based,
taste the same, and also be much healthier for everyone.”
—SIR RICHARD BRANSON ON HIS MOTIVATION FOR INVESTING IN CULTURED MEAT STARTUP MEMPHIS MEATS
20 VegNews JANUARY+FEBRUARY 2018
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buzznow
11 THINGS WE CAN’T WAIT TO SEE / READ / DO
New year = new you.
Might we suggest going
vegan (assuming, of
course, you haven’t
already)!
1
Who are we
kidding—every day is
you insist …
25
24
Our recipe for Garlicky
Brussels Sprouts
Tacos is the best
way to celebrate Eat
If you’ve got the
winter blues, book a
trip to the Arizona
20
Irish
Coffee
Day? Well, if
National Peanut
Butter Day!
Vegetarian Food
Festival, where
the average January
temperature is in
the high 60s.
4
27
Brussels Sprouts
Day. Recipe on
31
VegNews.com!
Happy birthday,
Alan Cumming.
We loved you in
Spice World!
January
February
Check out our “4 Mouthwatering
Vegan Super Bowl Recipes” on
VegNews.com, and you’ll definitely
be a winner this Super Bowl
Sunday … even if your team isn’t.
16
According to
Chinese New Year,
2018 is the Year of
the Dog. Why not
adopt one today?
25
If it’s
National
23
Nothing against vegan butter, but
there are so many more over-the-top
ways to partake in Toast Day. For
inspiration, read “10 Toast Toppers
That Are Better Than Butter”
on VegNews.com.
22 VegNews JANUARY+FEBRUARY 2018
means
everyone’s
getting their
plant-based
fix, right?
Toast: Heather Poire
21
Let’s All
Eat Right
Day, that
Did “juno” it’s
vegan actress
Ellen Page’s
birthday?
Veganism
Saved
My Life
With mounting evidence pointing to the connections
between chronic illness and the Standard American Diet,
it is not surprising that we are a country dying too soon.
But with the growing voices of medical professionals,
athletes, and politicians proving that plant-centered
diets can be the road to optimal health, people are
making the switch. And for the following five individuals,
the transition could not have come soon enough.
VegNews Senior Editor Jasmin Singer reports.
24 VegNews JANUARY+FEBRUARY 2018
ERIC ADAMS
Policy Change
For Brooklyn Borough President Eric Adams, a startling
After: Erica Sherman; Before: Kathryn Kirk
diagnosis of type 2 diabetes—complete with bouts of tingly hands
and feet, and an emergency visit to the doctor due to a painful
ulcer—led to a windy but clear path to Michael Greger, MD’s book,
How Not to Die. Told he would be on medication for the rest of his
life, with the probability of long-term effects such as blindness and
amputation, Adams took matters into his own hands. Last spring,
the former New York state senator switched out the meat-centric
diet he had known his whole life with one that revolved around
kale, beans, grains, fruit, and other vegetables in their most
unprocessed forms. Just three weeks later, he woke up to find his
extremities no longer tingled. Figuring he was onto something,
Adams continued on his vegan journey, and three months later,
his blood-glucose levels were completely normal: his diabetes
had effectively been cured. Now a vocal proponent of a plantbased diet, Adams has turned his personal victory into a citywide
advocacy effort, holding public discussions at the Brooklyn
Chamber of Commerce on the value of veganism; creating a policy
that all events held at Borough Hall must include vegan options;
and developing a New York City hub for doctors like Greger who
specialize in plant-based nutrition as a means to long-term health.
Much closer to home, this plant-powered ambassador has even
gotten his mother to jump on the vegan bandwagon; in October,
she joined him in the fight, hoping to see the same results as her
son, who is changing the city—and the world—one salad at a time.
VITAL STATS
Age: 57
Lives in: Brooklyn, NY
Diagnosis: Type 2 diabetes,
high blood pressure,
high cholesterol
Prognosis: Lifelong
medication, blindness,
limb amputation
WHAT ERIC EATS
Breakfast
Lunch
NEW YEAR’S
RESOLUTION
“I’m pushing for all Brooklyn
hospitals to have a well-educated
plant-based bureau. It will be
mandatory for doctors to let patients
know there are alternatives to
traditional medicine-type treatment.
It starts with plants.”
Wise Words
Before
Dinner
Oatmeal with kale, Bean pasta with marinara Steamed cauliflower with
onions, and red
sauce, tomatoes, and
cucumber, garlic, lemon,
cabbage
mushrooms
and balsamic vinegar
“The relationship between you
and your doctor is a partnership,
and you cannot rely on your
doctor to dictate your health.”
Dessert
Snack
Banana
“nice” cream
Flaxseed chips
with sweet potato
and hummus,
almonds, and
apples
VEGNEWS.COM
VegNews
25
BROOKE GOLDNER, MD
Doctor's Orders
When Brooke Goldner was 16, a serious case of lupus left her
in stage 4 kidney failure. Initially told she had six months to live,
Goldner defied all odds by staying alive with the help of intense
chemotherapy, and upon completion, was able to wean herself
off all medications. But her struggle was far from over. When
she entered medical school in her twenties, Goldner developed
anti-phospholipid antibodies—a painful malady that causes
blood clots, which in turn gave her double vision and resulted in a
stroke. She dealt with this new diagnosis by injecting her stomach
with blood thinners every day, while stomaching the likely reality
that she would never be able to bear children. When all seemed
lost, she started dating fitness trainer Thomas Tadlock, who
encouraged the long-time vegetarian to stop consuming cheese
and eggs. After four months of trading in her animal products for a
high-raw diet rich in fresh vegetables, Goldner no longer suffered
from joint pain, migraines, or fatigue, and more shockingly, her
lupus and blood clot-inducing antibodies disappeared, too. After
two years of perfect lab results, she weaned herself off blood
thinners, and four years later—even though she was still warned
against it—Goldner became pregnant and gave birth to a baby
boy. Now healthy as ever at 40, Goldner has dedicated her career
as a medical doctor to advocating for disease prevention and
treatment by way of vegetables.
NEW YEAR’S
N
RESOLUTIO
single day to
VITAL STATS
Age: 40
Lives in: Houston, TX
Diagnosis: Systemic lupus
erythematosus, stage 4
kidney failure, stroke
Prognosis: Six months to
live, risk of death if
pregnant, major stroke
Wise Words
Before
“Focus on what you want
for your life and health instead
of what you think you
might miss out on.”
WHAT BROOKE EATS
Breakfast
Lunch
Dinner
Dessert
Snack
Green
smoothie
with kale,
chia seeds,
and pear
Avocado
sandwich on
sprouted bread
Spicy curried lentils
with steamed
broccoli, tofu, and
peanut sauce
Raw vegan cheesecake
Peaches,
nectarines, and
pears
26 VegNews JANUARY+FEBRUARY 2018
After: Mellisa Schwartz; Before: Brooke Goldner
ery
“I am committed ev
ronic pain and
ch
te
helping elimina
net. I acutely
disease from the pla
millions who are
feel the pain of the
from diseases that
suffering needlessly
table and reversible
are entirely preven
plant-based diet.”
through a nourishing
PAUL FIGUEROA
Family Guy
Paul Figueroa’s favorite foods were steaks, burgers, and
Before & after: courtesy of Paul Figueroa; Ice cream: Garrison McArthur Photographers
pizza. So when he was just 40 years old and diagnosed with
gout—a common affliction faced by those of Filipino descent,
like Figueroa—he didn’t think for a second it was diet-related.
His doctor didn’t either, prescribing him medication to go along
with the drugs he already took for sky-high cholesterol and
blood pressure. A year later, a massive heart attack—known
as the “widow-maker”—resulted in a full blockage of his left
anterior descending artery and damage to 40 percent of his
heart. On the day he left the hospital, his cardiologist (the first
doctor to make the connection between his condition and
his food choices) recommended he watch Forks Over Knives.
He watched it that same day, and—along with his wife and
daughter—went vegan immediately. With his family’s support,
he fostered his newfound plant-based community and, at
the same time, expanded his palate to thoroughly enjoy
wholesome, plant-based meals. Figueroa started watching more
documentaries, including those that spoke to the ethical and
environmental reasons to adopt a vegan diet such as Earthlings
and Cowspiracy, all helping to solidify his convictions about
his new way of life. Two years later, his cholesterol and blood
pressure have returned to normal, he has drastically reduced
his risk of heart attack, and his favorite hobby, which was once
eating, is now hiking. He recently trekked up to the famed
Hollywood sign in Los Angeles, where he looked down at where
he had been and knew there was no going back.
VITAL STATS
Age: 43
Lives in: Stanton, CA
Diagnosis: Heart disease,
stroke, gout
Prognosis: High risk of
deadly heart attack, lifelong
medication, early death
Breakfast
“I want to lose some mo
even
to reduce my medication
on a
g
rkin
wo
o
als
am
further. I
older
ng
chi
rea
at
ed
website—aim
ry with
people—to share my sto
through
ng
goi
be
ht
mig
those who
the same things I did.”
Wise Words
“If you have been diagnosed with
a chronic disease, you owe it to
yourself and your family to adopt a
vegan diet, as it provides the best
chance for reversing your condition.”
Before
WHAT PAUL EATS
NEW YEAR’S
RESOLUTIOreNweight
Lunch
Fruit smoothie with almond milk,
Vegetable sushi
berries, banana, turmeric, black
with asparagus,
pepper, flax seeds, rolled oats, cucumbers, carrots,
and cinnamon
and avocado
Dinner
Dessert
Snack
Brown rice bowl
with black beans,
guacamole, corn,
lettuce, and salsa
Vegan
cashew
milk ice
cream
Snap peas, carrots, and
broccoli with hummus
VEGNEWS.COM
VegNews
27
KATE MCGOEY-SMITH
All Heart
An average of three out of every million people are plagued
with idiopathic pulmonary arterial hypertension—a degenerative
disease that restricts blood flow to the lungs, weakening the heart—
and Kate McGoey-Smith was one of them. Following her shocking
diagnosis, she found herself beholden to an oxygen tank, and given
the deteriorating state of her health, had no choice but to stop
working. The bad news kept coming when McGoey-Smith began to
lose her vision (caused by a lack of oxygen to her eyes), developed
diabetic retinopathy, and was prescribed a mixed cocktail of drugs.
After being placed on a lung transplant monitoring list—one of
the last signs that if she didn’t undergo a radical change, death
would be imminent—something serendipitous happened. Flipping
on the TV one night, she found herself watching the powerful,
plant-promoting documentary Forks Over Knives. Intrigued and
desperate, McGoey-Smith scheduled a consultation with famed
plant-based medical doctor Caldwell Esselstyn, Jr. She promptly
attended his workshop on the healing power of plants, and decided
once and for all to take charge of her own healing. Teaching herself
how to cook while she was still blind and unable to stand up,
she was finally on her way to a radical recovery. Today, McGoeySmith is down 110 pounds and nearly all of her symptoms have
vanished. Her risk for heart failure and dependency on medication
both plummeted, she no longer needs a lung transplant, and,
astoundingly, her eyesight has been fully restored—proving that
without a doubt, Kate McGoey-Smith can finally see the full impact
of veganism.
Wise Words
Before
“Your plant-based diet
will prove that true healing is
at the end of your fork!”
Breakfast
Lunch
Dinner
Dessert
Snack
Oatmeal with
blueberries and
steamed greens
Pita pizza with roasted
vegetables, and a
sweet potato with
steamed broccoli
and cauliflower
Potato-leek soup, kale
salad with oil-free
dressing, and steamed
vegetables
Vegan chocolate
mousse
Seasonal fruit,
such as berries,
apples, and pears
28 VegNews JANUARY+FEBRUARY 2018
Before & after: courtesy of Kate McGoey-Smith
“My goal is to coach, teach, and
consult with individuals, couples,
families, and groups to help them
stay healthy and connected
through their veganism.”
VITAL STATS
Age: 61
Lives in: Calgary, AB
Diagnosis: Heart disease,
type 2 diabetes, sleep apnea
Prognosis: Two to five years
to live, lifelong blindness,
lung transplant
WHAT KATE EATS
NEW YEAR’S
RESOLUTION
JOSH LAJAUNIE
Running Man
Before & after: courtesy of Josh Lajaunie
En route to a family vacation to Martha’s Vineyard, Josh Lajaunie
was told that, due to his size, the small plane he was on would only fly if he
moved closer to the front. Outwardly, he laughed it off, but obesity and heart
disease ran in his family, and he had watched too many loved ones suffer
from these deadly afflictions (heart disease affects a staggering 28 million
Americans each year). When he got home and stepped on the scale, the
word “error” was all that came up; it would only register up to 400 pounds.
Emboldened to make a lifestyle change, Lajaunie—who, in his earlier days,
had enjoyed sports immensely—laced up his running shoes, only to find
most physical activity left him out of breath. With a new determination to get
into shape—but no firm grasp on how—he was turned on to the successes
of vegan ultra-marathoner Scott Jurek, and everything became clear. He
traded in hamburgers for vegetables, and as the pounds melted off—230 of
them—he realized he had a true gift. A marathoner was never something
that Lajaunie, who had watched his father and grandfather both suffer heart
attacks, would have thought of himself as. But after surprising himself by
finishing a marathon in less than four hours, he completed his first 50k; then
he entered, and won, a 50-miler. In 2016, the newly trim athlete competed
in his first 100-mile race, landing himself a cover spot on Runner’s World.
Now stronger and faster than ever, Lajaunie has become a local celebrity
in his small town of Thibodaux, where he uses his platform to advocate for
veganism within his community. His biggest proponent remains his mother,
who has enthusiastically followed in his footsteps, losing 100 pounds herself
by going vegan. For Josh Lajaunie and his family, when it comes to lifelong
health, going the distance is the name of the game.
VITAL STATS
Age: 39
Lives in: Thibodaux, LA
Diagnosis: Morbid obesity,
depression, hypertension
Prognosis: Heart disease,
early death, lifelong
medication
NEW YEAR’SN
RESOLtoUruTnIO
the Cruel
e
“I would lik
the
-mile race in
0
10
Jewel
ins
ta
n
u
o
ia M
North Georg
r.”
e
b
next Septem
Wise Words
“Just do! Assess the results
objectively and let that dictate
your future decisions.”
Jasmin Singer (jasminsinger.com), the senior
editor of VegNews, documented her own story
of how veganism saved her life in her memoir,
Always Too Much and Never Enough.
Before
WHAT JOSH EATS
Breakfast
Lunch
Dinner
Dessert
Snack
Oatmeal with
bananas,
almond milk,
and dates
Fruit smoothie with greens,
bananas, apple, turmeric,
black pepper, and fresh mint
Red lentils with
greens, broccoli,
sriracha, and
nutritional yeast
Peanut butter or
chocolate “nice”
cream made with
frozen cherries
and bananas
Apples, almonds,
and walnuts
VEGNEWS.COM
VegNews
29
Cake
+
Comfort
In uncertain times, we need
all the comfort we can get,
which is why the Danish art
of hygge has never been
more relevant than it is right
now. VegNews Travel Editor
Aurelia d’Andrea invites
you to explore this Nordic
approach to cozy living,
vegan style.
30 VegNews JANUARY+FEBRUARY 2018
The Danes have it pretty darn good.
Besides getting credit for Danish pastry, The Little Mermaid, and our collective obsession
with mid-century Scandinavian design, Denmark also claims bragging rights as one of
the happiest countries on the planet. With low crime, universal healthcare, and average
household financial wealth per capita ringing in at nearly $55,000, it’s pretty easy to see
how joy might manifest on a national level.
The country of nearly 6 million is not without its problems,
however. The insular nation has struggled to adapt to its shifting
demographics following an influx of refugees from Syria and Iraq,
and winters in this Northern European outpost are long, dark,
and bitterly cold. But Denmark has a secret weapon that helps
buffer it against life’s tribulations and uncertainties, and it’s one
we could all benefit from: hygge.
Cozy culture
Type “hygge” into Pinterest and up pop images of chunky knitted
blankets, roaring fireplaces, candlelit tables, and foam-topped
lattes. To the uninitiated, it looks more like an interior design
concept than a real-life philosophy practiced by millions.
Pronounced “hoo-gah,” its etymology is traced to archaic
Norwegian, and translates loosely as both the noun “well-being”
and the verb “to embrace.” Metaphorically, that’s how hygge
makes us feel: cared for, snug, and content.
“Hygge is about an atmosphere and an experience rather
than about things,” says Meik Wiking, the best-selling author of
The Little Book of Hygge: Danish Secrets to Happy Living and the
founder of the Copenhagen-based Happiness Research Institute.
“It is about being with the people we love, the feeling of home,
and the feeling of being safe.”
It also gives us permission to experience comfort in all the
ways that are available, whether that’s an end-of-the-day glass
of pinot noir or staying in bed until noon on Sunday and losing
ourselves in a juicy mystery novel. If it feeds our spirits and
supports us through another day’s news headlines, it falls under
the hygge umbrella.
Though practiced all year round, wintertime is hygge’s sweet
spot, and the season when those cozy clichés fully manifest into
soul-soothing reality. If it had its own slogan, it might be, “You
deserve it.” So go ahead and put another log on the fire, pour
yourself a mug of hot cocoa, and dial the hygge vibes up to high.
Sugar and nice
To say the Danes adore sweets is a grave understatement. After
their Nordic neighbor Finland, Denmark is the most sugarobsessed country on the planet, with per capita consumption
tallying in at roughly 18 pounds per year—more than twice the
European average. Is it any wonder? With each bite of banana
nut bread, our brains are flooded with dopamine, the feel-good
chemical that compels us to go back for more. “Hygge is a thing
that is supposed to be and feel good for you,” says Wiking. “And
that means if you want to eat some cake, eat some cake.”
Creating a sense of pleasure needn’t be over-the-top
indulgent—or sugar-oriented; you can cultivate hygge by
shopping for fresh produce at the farmers’ market and
hygge
pronounced [hoo-gah, ԤO‫֌ܚ‬ē/] noun
The Danish practice of enjoying life’s simple pleasures with friends and family
while feeling content and cozy.
VEGNEWS.COM
VegNews
31
hygge
at home
Bring this Danish concept to your
domain in just three easy steps.
Berlin-based blogger and vegan lifestyle
expert Jenny Mustard doesn’t just blindly follow
the hygge trend; she was raised with it. Borrow
these tips from the Swedish-born media maven
and bring some comfort into your life.
Sip something soothing
There’s nothing more hygge than enjoying a
warm mug of tea. Mustard is partial to genmai
cha, lapsong, and fresh ginger tea, but whatever
elixir you choose, brew up a pot and take the
time to savor the aroma, the flavor, and the warm
feeling it gives you with every sip.
transforming it into a savory pot of winter vegetable stew,
by taking a hot bath and tossing in your favorite bath bomb,
or curling up with the cat under a warm throw blanket and
watching Love Actually for the 43rd time. When in doubt, aim for a
formula that couples simplicity with intention, add an element of
pleasure, then subtract guilt.
Happy together
Life in the 21st century can feel especially isolating, when
our communities are so often virtual and our primary
communication with friends is through social media. Engaging
with others, in the flesh and in small groups, is the Scandinavian
antidote to technology overload, and also happens to be
something that science says supports our mental, spiritual, and
physical well-being.
“Hanging out with people that you can be completely yourself
with is very hygge,” says Jenny Mustard, a Swedish-born vegan
YouTuber based in Berlin. Mustard says gatherings needn’t be
fussy affairs that require planning or extra expense. What matters
is simply taking the time to be in the company of people we like.
“I like cooking a homemade meal for us to enjoy together,” she
says. “Something simple and comforting, like congee or noodle
soup. I don’t need more than that to have a hygge night.”
Research shows that sharing time with others not only makes
us feel good, but contributes to our longevity—reason enough
to find time to meet a friend for coffee, make space for game
night with friends, or visit Grandma to flip through family photo
albums together. “The most important social relationships are
close relationships in which you experience things together,
experience being understood, share thoughts and feelings, and
both give and receive support,” says Wiking.
Light touch
Dial up the cozy
Creating a space in your home that’s dedicated
exclusively to relaxation and small pleasures
is a hygge fundamental. Clear out the clutter,
and cozy it up with pillows, soy candles,
and a throw blanket. For optimal hygge, use
this space for enjoyment only—never for
paying bills or homework.
Commune with nature
Getting outside for a daily walk and observing
the seasonal nuances, whether in your own
neighborhood or out in rural isolation, is a great way
to connect with yourself, your companion animal, or
your partner. Walking solo? Use this alone-time to
listen to your favorite audiobook or podcast.
32 VegNews JANUARY+FEBRUARY 2018
Want to bring hygge into your home? Borrow a page, literally,
from the IKEA catalog. The Scandinavian superstore hasn’t
just nailed this concept’s design aesthetic, but its language,
too. Pages are filled with images of small gatherings of happy
people sharing pleasurable moments—dining together, sipping
champagne, laughing—while the descriptive text encourages us
to make our houses a home with the “twinkle of soft lighting” and
the “coziest textiles.” Is this commerce imitating life, or the other
way around?
Getting the light right (or wrong) can make (or break) the
experience. IKEA stores opt for strategically placed pendant
lamps, which beam soft light onto tabletops and breakfast
nooks. Sitting spaces are arranged for optimal reading pleasure,
while chairs and sofas are draped with snuggly throws and fluffy
pillows. And then there’s the candles.
The Danes burn more votives, tea lights, and candlesticks
than anyone else in Europe, and they light them not just for
special occasions, but for everyday enjoyment. Infusing your own
living spaces with the glow of candlelight is the number one way
to hygge-ify your home, and it also happens to be one of the most
simple and affordable. “It’s not about the grand indulgences,”
says Mustard. “It’s more about enjoying the small moment of life,
and choosing to live well.”
There’s a Nordic saying that “there’s no such thing as bad
weather, just bad clothing.” Rather than let a little sub-zero
temperatures get you down, go hygge by bundling up warmly
and heading out into nature, not just for the health benefits of
movement and fresh air, but for the moments—a hot bath with
essential oils, a mug of coffee spiked with Baileys Almande—
that await when you return.
The meditative aspect of being outdoors and marveling
a colorful sunset or spotting a deer on a forest walk reminds
us that we are part of the circle of life. Is there anything more
life-affirming and assuring than that? Relish the moments
spent sitting around a campfire with friends eating s’mores
or nestled in a woodsy lakeside cabin while rain beats down
on the roof, and tune into the simple, earthy pleasure those
experiences bring.
Can’t get to nature? Bring it to you. Potted plants, fresh
flowers, and even a tree strung with lights during the holidays
Take it from the Danes:
Hygge isn’t just a passing trend,
but something to cultivate and
integrate into our daily lives to
maximize the pleasure of living.
are ways to bring the wonder of the outdoors in. And if you
can share the experience of gathering or admiring your
greenery with someone you really like, you’ve just taken hygge
to new levels.
Hygge isn’t about pushing boundaries and taking risks; it’s
about honoring your true nature and aligning your actions with
your values. Not a party kind of person? Skip the big fundraising
gala and use your time at home to plot your goals for the month,
or to write donation checks to your favorite charities. Relieving
ourselves of external expectations is freeing, and it leaves more
room for us to focus on things we care deeply about.
“Self-acceptance and being comfortable in your own skin
definitely goes hand in hand with reaching that hygge mode,”
says Mustard. “Treat yourself and your surroundings in a kind
and sweet way, and leave all the harshness and self-criticism
at the door.”
Take it from the Danes: Hygge isn’t just a passing trend,
but something to cultivate and integrate into our daily lives to
maximize the pleasure of living. And what’s not to love about
time spent with friends, creating sanctuary at home, and doing
things that make you feel good? Increasing your happiness
quotient is just one perk; the bottomless cups of tea and warm
vegan danishes are added incentive.
VegNews Travel Editor Aurelia d’Andrea has been hygge-ing all
along and never knew it until researching this story.
cozy iq
Test your hygge IQ and see if you’re ready
to become an honorary Dane.
having a dinner party. To increase the hygge
1 You’re
value, you:
a. Start a political debate
b. Offer your guests a post-meal brandy and suggest a
game of charades
c. Initiate a discussion about the latest animal-rights
documentary
a Sunday afternoon, and you have a one-hour
2 It’s
window of free time, so you:
a. Pull out the knitting needles and finish the scarf you’ve
been working on for months
b. Hop onto Instagram, and scroll through everyone’s winter
vacation feeds with envy
c. Head to the garage to tinker on your old pick-up truck
your birthday, and you want to do something
3 It’s
special, so you:
a. Invite 60 of your closest friends over for a birthday bash
b. Fire up the Playstation for a solo night of Destiny 2
c. Bake a cake from your favorite vegan cookbook and
invite a friend over for a slice
redecorating your apartment.
4 You’re
First, you:
a. Install new fluorescent light fixtures in the kitchen
b. Buy a new space heater for your living room
c. Create a meditation corner in your bedroom, and fill it
with cushions and candles
planning your spring-break getaway.
5 You’re
Your first choice is:
a. Club Med Cancun, here I come!
b. Renting an Airbnb cabin in Vermont and hiking with your
dog every day
c. Vacation? What vacation? There’s too much work to do to
enjoy downtime right now
Answers: 1. B, 2. A, 3. C, 4. C, 5. B;
4 to 5 correct. Congrats! You’re a hygge master.
2 to 3 correct. Keep working on the cozy thing. You’ll get it!
0 to 1 correct. Not yet honorary-Dane material, but there’s
still hope!
Great outdoors
VEGNEWS.COM
VegNews
33
Greens
Guide to
Whether you have a New Year’s
resolution to uphold, are a health nut,
or, like us, you simply get endlessly
excited by emerald hues, fortifying
your diet with leafy greens is always a
worthwhile goal. That’s why VegNews
editors have compiled a list of 18
of the most nutrient-dense, edible
ways you can go green.
34 VegNews JANUARY+FEBRUARY 2018
Everyday Staples
The greens you have in your vegetable crisper may be more
potent than you think. These six powerhouse plants are tasty and
accessible, not to mention fundamental to our healthy lives.
Arugula
Broccoli
Cabbage
Herbaceous, peppery arugula goes by
many titles: rocket, roquette, and rucola,
to name a few. But its solid reputation
as a pungent green with abundant
health benefits remains the same.
Ingredient insight: This garden green has
one of the lowest oxalate levels compared
to other leafy greens, allowing the
body to more easily absorb its minerals
like calcium and magnesium.
Perfect for: Dress up your humdrum,
everyday pizza with a delicate
pile of arugula, lightly dressed
with lemon vinaigrette.
Broccoli gets a bad rap as a vegetable
kids love to hate, but these tiny trees
can be stir-fried, steamed, roasted,
and added to almost any dish to
significantly boost nutritional value.
No wonder our moms always
told us to eat our broccoli!
Ingredient insight: Just one cup provides
more than 100 percent of your daily
requirement of vitamins C and K.
Perfect for: Add this vegetable to
dairy-free macaroni and cheese for a
vegan take on the childhood classic,
“trees and cheese.”
Dating back before 1000 BC,
cabbage is one of the oldest
cultivated vegetables in history
and is regarded for its use in
traditional medicine.
Ingredient insight: One cup of cabbage
has 190 percent of your suggested
daily dose of vitamin C.
Perfect for: Fermented kimchi and
sauerkraut are both digestionboosting, probiotic-rich ways to
consume cabbage, so load up next
time you’re eating a macro bowl
or a veggie dog.
Kale
Romaine
Spinach
There’s a reason kale is being
used in everything from juice
to ice cream; this staple offers
more nutritional value per leaf
than almost any other plant.
Ingredient insight: Packed with vitamin
A, one serving provides a whopping
206 percent of your daily needs.
Perfect for: Keep it simple and sauté
with olive oil, fresh garlic, and a little
lemon juice for a satiating side dish.
Often relegated to a simple burger
topper, this widely available
leafy vegetable can help in
maintaining heart health.
Ingredient insight: Romaine is a great
source of potassium, an electrolyte that
supports a regular heart beat.
Perfect for: Put a spin on the traditional
Caesar salad by grilling romaine hearts,
drizzling with vegan dressing, and
sprinkling with dairy-free parmesan.
Arguably the most widely cultivated
leafy green, spinach has earned a
name for itself thanks to its incredible
benefits to eye, bone, and brain health.
Ingredient insight: Remarkably high
in iron, every 100 grams of these
leaves contain 25 percent of your
recommended daily intake.
Perfect for: Include one cup in your
morning smoothie for a refreshing
green boost at the start of your day.
VEGNEWS.COM
VegNews
35
Chef Favorites
Pump up your recipe repertoire with these
foodie-approved greens that taste as
good as they look on your plate.
Beet Greens
Endive
Escarole
Skip pre-cooked beets and go for the
fresh variety at your local farmers’
market. The vitamin-rich tops are
brimming with benefits, making them
a regular feature at high-end eateries.
Ingredient insight: You can’t beat the
vitamin A content of beet greens—
one serving provides 127 percent of
what you need each day.
Perfect for: If you’re dining in but
still looking to wow, top crostini
with tofu ricotta and sautéed beet
greens for an impressive appetizer.
While endive may be one of the most
difficult vegetables in the world to
grow, its sweet, nutty flavor and subtle
bitterness have earned it the nickname
“white gold,” making it a prized
ingredient among chefs.
Ingredient insight: Endive’s leaves
are rich in folate, which is essential
for cell and tissue growth.
Perfect for: Swap endive leaves for
crackers, and load them up with
everything from chickpea tuna salad
to umami-rich walnut pesto.
While this may look like your
average head of lettuce, the leaves
are packed with bitter flavors of
chicory, proving that this green is
anything but ordinary. Escarole
makes an elegant addition to
menus at top-notch restaurants.
Ingredient insight: An entire
head of these lacy greens supply
16 grams of dietary fiber.
Perfect for: Escarole pairs perfectly with
sweet butternut squash and spaghetti
for a comforting winter pasta dish.
Purslane
Radicchio
Turnip Greens
Viewed as both an annoying weed and
esteemed culinary ingredient, purslane
can be easily foraged. Persnickety
cooks flock to it for a reason.
Ingredient insight: Fresh purslane contains
more omega-3 fatty acids than any other
leafy vegetable, with 100 grams providing
350 milligrams of this essential vitamin.
Perfect for: Become a maestro of Mexican
meals by sautéeing purslane leaves and
adding to tacos with vegan chicken,
rice, and avocado.
This variety originated in Italy in the
15th century, and its burgundy-hued
leaves have become a go-to color
booster for gourmands.
Ingredient insight: This not-green
green adds a punch of vitamin B2—
essential for energy production—and
helps ward off migraines.
Perfect for: There’s no denying
radicchio’s place in salads, but show off
your ingredient know-how by grilling it
to coax out an alluring sweetness.
You may be tempted to toss turnip
greens, but these edible tops are
packed with vital phytonutrients.
Ingredient insight: One cup contains
203 milligrams of potassium, which
helps maintain vital functions in your
body’s cells, tissues, and organs.
Perfect for: Slowly simmer turnip tops
in vegetable stock with garlic and
spices to reduce bitterness, and serve
alongside barbecued tempeh.
36 VegNews JANUARY+FEBRUARY 2018
Trend Alert
Healthful eating is always in style, but these trending plants—
enjoyed on menus at hip concept-eateries and pop-ups around the
world—prove that to stay relevant on the ’Gram, go for the green.
Bok Choy
Collard Greens
Dandelion Greens
Long used in Chinese cooking and
medicine, bok choy’s versatility,
mellow flavor, and crossover
appeal means it is popping up
more on contemporary
American menus.
Ingredient insight: A half-cup
serving a day will provide vital
vitamins such as B6, C, and K.
Perfect for: Sear with sesame oil,
garlic, and ginger for a flavorful
side dish or as a tasty addition to a
wholesome bowl.
Far from a new discovery, this staple
of Southern and African American
cuisines is enjoying a spike in
popularity for its superfood qualities.
Ingredient insight: Just one cup of
boiled collards provides about eight
grams of fiber—a crucial component
for reducing blood-sugar levels
and lowering cholesterol.
Perfect for: Soul food Sundays aren’t
complete without a batch of garlicky
collard greens. Be sure to add a bit of
tempeh bacon for extra flavor.
This often-snubbed backyard
“weed” is chock-full of antioxidants
that will make you think twice before
mowing them down.
Ingredient insight: One serving contains
an astounding 535 percent of the
daily requirement of vitamin K, which
is associated with a lower risk for
developing prostate cancer.
Perfect for: Blend with pumpkin
seeds, garlic, vegan parmesan, and
olive oil for a pesto that you’ll want to
spread on everything.
Mustard Greens
Swiss Chard
Watercress
Though consumed for more than 5,000
years, this distinctive green is having
a moment in 2018 thanks to its
zippy taste and versatility.
Ingredient insight: One cup of
mustard greens provides a hearty
dose of omega fatty acids—
31 milligrams of omega 3s, and
34 milligrams of omega 6s.
Perfect for: Go for an Indian-inspired take
on dinner: blanch the greens, then purée
and cook with garlic, chiles, ginger, and
onion for an aromatic twist on saag.
Available in a rainbow of colors,
Swiss chard makes for meals
as pleasing to the eye as
they are to the body.
Ingredient insight: Containing at
least 13 different polyphenols, this
colorful vegetable has antioxidants
boasting preventative benefits for
all major chronic diseases.
Perfect for: This dark, leafy green
thrives in winter, making it the perfect
addition to warming soups, stews,
and hearty pasta dishes.
This aquatic plant species served as
a staple in the diet of ancient Roman
soldiers, but today, medicinal qualities
and a spicy, peppery taste have
thrust it back into the spotlight.
Ingredient insight: With 41 milligrams
of calcium per cup, watercress will
help bones stay strong and healthy
when consumed regularly.
Perfect for: A mainstay of English
teatime, sandwiches layered with
watercress, cucumber, and vegan
cream cheese are a sophisticated way
to enjoy this ancient green.
VEGNEWS.COM
VegNews
37
Souped
Up
From cold-fighting concoctions
to creamy chowders, our six
superfood soups are guaranteed
to keep you warm all winter long.
by JULIE MORRIS photos by OLIVER BARTH
I talian B
ean &
p
Sou
Kale
GREAT FOR
Weekend
dinners
38 VegNews JANUARY+FEBRUARY 2018
Italian Bean
& Kale Soup
Serves 4
3
1
1
1
2
1
1
2
1
1
1
1
/8
/2
1
4
1
2
1
1
/4
tablespoons olive oil
large leek, trimmed and thinly sliced
large carrot, finely diced
medium fennel bulb, finely diced
garlic cloves, minced
medium zucchini, finely diced
(14-ounce) can diced Italian tomatoes
tablespoons tomato paste
teaspoon dried thyme
teaspoon dried oregano
teaspoon crushed red pepper
teaspoon salt
teaspoon black pepper
cups vegetable broth
(15-ounce) can white beans, drained
(see Chef’s Tip)
cups packed baby kale leaves
tablespoon fresh lemon juice
cup shelled hemp seeds, for garnish
1. Into a heavy-bottomed pot over medium
heat, warm oil. Add leeks, carrots, and
fennel, and sauté for 3 to 4 minutes, stirring
often, until leeks begin to soften. Add garlic
and zucchini and cook for 2 minutes longer.
2. Stir in tomatoes (and tomato juice),
tomato paste, thyme, oregano, red pepper,
salt, and black pepper. Add vegetable
broth, turn heat to high, and bring to a boil.
Reduce heat to low, cover, and cook for
15 minutes.
3. Add beans, and simmer uncovered for
5 minutes. Remove from heat, and stir in
kale and lemon juice. Let soup rest for
5 minutes, ladle into serving bowls, and
top with hemp seeds.
CHE F ’S T IP
Since the Italian Bean & Kale Soup
is made in just 30 minutes, canned
beans cooked with salt impart
more flavor in less time.
GREAT FOR
A crowd
Smo
ky
Lentil & Sweet P otato S tew
Smoky Lentil &
Sweet Potato Stew
Serves 4
1 (28-ounce) can diced tomatoes
1 canned chipotle pepper in adobo,
plus 1 tablespoon adobo sauce
2 tablespoons coconut oil
1 large yellow onion, finely diced
1 large carrot, finely diced
1 large green bell pepper, finely diced
4 garlic cloves, minced
1 large sweet potato, peeled and cut
into 1/2-inch dice (about 2 cups)
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
6 cups water, plus more as needed
1 cup dry green lentils
2
/3 cup Cashew Sour Cream (see recipe),
for garnish
2 tablespoons minced fresh cilantro,
for garnish
1. Into a blender, add tomatoes (and
tomato juice), chipotle pepper, and adobo
sauce. Purée until smooth and set aside.
2. Into a heavy-bottomed pot over medium
heat, melt oil. Add onions, carrots, and
bell peppers, and cook, stirring often, until
softened, about 5 to 6 minutes. Stir in garlic
and sweet potato, and cook for 1 minute
longer. Add blended tomato mixture, stir to
incorporate, and add chili powder, cumin,
salt, and water. Mix well, turn heat up to
high, and bring to a boil.
3. Stir in lentils, turn heat to low, and cover.
Cook for 35 to 40 minutes, or until lentils
are tender. Ladle stew into serving bowls,
and serve warm, topped with Cashew Sour
Cream and cilantro.
Cashew Sour Cream
Makes 11/3 cups
1 cup raw cashews, soaked overnight
and drained
2
/3 cup unsweetened soy milk
2 teaspoons apple cider vinegar
1
/2 teaspoon salt
Into a blender, combine all ingredients,
and process until smooth and creamy.
Cover and refrigerate until ready to use,
up to 1 week.
Party Pleaser
You can easily double or
triple our Smoky Lentil
& Sweet Potato Stew
to serve a large crowd.
Freeze a larger batch and
reheat for an easy supper.
VEGNEWS.COM
VegNews
39
GREAT FOR
Chick
pea
Noo
dl
oup
S
e
Noodly
nostalgia
Chickpea Noodle Soup
Serves 4
6
3
3
1
1
1
Noodle Time
Get creative with your
pasta by adding any
shape you’d like, from
fusilli to penne to shells.
1
2
1
/2
/2
1
1
1
3
40 VegNews JANUARY+FEBRUARY 2018
cups water
tablespoons yellow miso paste
tablespoons olive oil
large yellow onion, finely diced
celery stalk, finely diced
large carrot, peeled, halved, and cut into
thin slices
teaspoon caraway seeds
bay leaves
teaspoon salt
teaspoon black pepper
cup egg-free noodles
(15-ounce) can chickpeas, drained
tablespoons minced fresh parsley, divided
1. Into a blender, add water and miso, and
blend until smooth.
2. Into a heavy-bottomed pot over medium
heat, warm oil. Add onion, celery, and
carrots, and sauté until softened, about
8 minutes. Add caraway seeds, and sauté
for 2 minutes, stirring constantly, until
onions begin to caramelize. Add bay
leaves, miso broth, salt, and pepper.
3. Bring to a light boil, and stir in noodles
and chickpeas. Cook until pasta is al dente,
remove from heat, discard bay leaves, and
stir in 2 tablespoons parsley.
4. Let soup rest, uncovered, for 5 minutes
before serving. Ladle into serving bowls,
and sprinkle with remaining 1 tablespoon
parsley.
Root Vegetable
Chowder
Serves 4
5 cups water
/2 cup raw cashews
3 tablespoons yellow miso paste
2 tablespoons coconut oil
1 large leek, trimmed and thinly sliced
2 parsnips, peeled and diced
1 celery stalk, diced
1 small celery root, peeled and diced
(see “Root Down”)
4 garlic cloves, minced
1 teaspoon dried thyme
1
/8 teaspoon salt
3
/4 teaspoon black pepper, plus more for
garnish
3 medium Yukon Gold potatoes, diced
1 bay leaf
1 tablespoon white wine vinegar
4 tablespoons minced fresh parsley,
divided
GREAT FOR
Chilly
nights
er
d
w
o
Ch
Root
Vege
table
1
1. Into a blender, add water, cashews, and
miso paste, and blend until smooth.
2. Into a heavy-bottomed pot over medium
heat, melt oil. Add leeks, parsnips, celery,
and celery root, and sauté for 5 minutes.
Add garlic, thyme, salt, and pepper, and
cook, stirring, for 30 seconds longer. Add
potatoes, bay leaf, and miso mixture. Bring
to a boil over high heat, then reduce heat to
low, partially cover with a lid, and simmer
for 15 minutes. Remove from heat and
discard bay leaf.
3. Ladle half of soup into a blender,
evenly transferring broth and vegetables.
Add vinegar, and blend until puréed.
Pour blended mixture back into soup,
add 3 tablespoons parsley, and stir to
incorporate. To serve, ladle into serving
bowls and top with black pepper and
remaining 1 tablespoon parsley.
Root Down
Also called celeriac,
celery root tastes
like a cross between
a potato and celery
(if you find celeriac
with stems attached,
they’re actually
celery). If you can’t
find celery root, you
may substitute a
large turnip, which
has a similar texture
when cooked.
VEGNEWS.COM
VegNews
41
Cheesy Cauliflower
Soup with Whole Grain
Croutons
Serves 4
2
1
2
1
4
1
1
6
1
1
tablespoons coconut oil
medium yellow onion, chopped
garlic cloves, minced
medium head orange cauliflower,
chopped (about 5 cups)
cups vegetable broth
teaspoon smoked paprika
(15-ounce) can navy beans, drained
(see Chef’s Tip, p.39)
tablespoons nutritional yeast
tablespoon tahini
cup Whole Grain Croutons (see recipe)
1. Into a heavy-bottomed pot over mediumlow heat, melt oil. Add onions and sauté
until soft and translucent, about 5 minutes.
Stir in garlic and cook for 1 minute. Add
cauliflower, stir well, and mix in vegetable
broth, paprika, and beans. Bring to a boil
over high heat, then reduce to a low simmer
and cover. Cook for 15 minutes, remove from
heat, and stir in nutritional yeast and tahini.
2. Working in 2 batches, transfer soup to a
blender and blend until completely smooth.
Return puréed soup to pot to gently reheat.
To serve, ladle into serving bowls, and top
with Whole Grain Croutons.
True Colors
Even picky eaters
will happily
devour our Cheesy
Cauliflower Soup.
Orange cauliflower
makes it extra vibrant,
but if you can’t find
it, white cauliflower
will also work.
Whole Grain Croutons
Makes 1 cup
2 slices whole-grain bread
1 tablespoon olive oil
1
/8 teaspoon salt
GREAT FOR
1. Preheat oven to 350 degrees. Over a large
bowl, tear bread into small pieces, about
3
/4-inch. Drizzle with oil, sprinkle with salt,
and toss together by hand to coat bread.
2. Spread onto a baking sheet in a single
layer, and bake for 15 to 20 minutes, or until
well-toasted. Store at room temperature
until ready to use.
Colds
Kimchi Miso Soup
Serves 4
Chees
y
Cau
li
4
2
2
2
1
2
3
we r
f lo
p
Sou
11/2
1
/3
/4
1
/2
1
2
1
GREAT FOR
Kids
42 VegNews JANUARY+FEBRUARY 2018
cups water
tablespoons tamari
tablespoons miso paste
tablespoons dried goji berries
teaspoon freshly grated ginger
tablespoons coconut oil
garlic cloves, minced
cups thinly sliced shiitake mushrooms
cup chopped vegan kimchi
cup kimchi juice (liquid from jar)
(14-ounce) package firm tofu, cut into
1
/2-inch cubes
scallions, white and light green parts,
thinly sliced
tablespoon black sesame seeds,
for garnish
1. Into a blender, add water, tamari,
miso, goji berries, and ginger, and blend
until combined. Goji berries may remain
partially intact.
2. Into a soup pot over medium-low heat,
melt oil. Add garlic, and sauté for 30
seconds. Add mushrooms, and sauté for
4 to 5 minutes to soften, stirring often. Add
miso mixture, kimchi, kimchi juice, tofu,
and scallions. Reduce heat to low, and
slowly bring to a warm temperature over
several minutes without boiling. Once hot,
remove from heat, garnish with sesame
seeds, and serve warm.
p
u
o
S
o
s
i
Kimchi M
Heal All
The powerhouse ingredients in this
cold-fighter deliver maximum nutrition
to cure whatever might be ailing you.
Goji berries add a punch of
antioxidants and vitamin C
Ginger root soothes inflammation
Coconut oil fights bacteria
and viruses
Garlic and shiitake mushrooms
give the immune system a boost
Miso broth is rich with electrolytes
to keep you hydrated
Kimchi aids digestion,
and its spicy peppers are a
natural decongestant
Julie Morris (@superfoodjules) is the
best-selling author of Superfood Soups
and the founder of Luminberry.com.
VEGNEWS.COM
VegNews
43
veganizeit!
Texas-Style
Jackfruit Chili
Serves 4
Chili
8
4
4
3
2
1
2
1
2
2
2
4
2
Non Carne
Our vegan version of hearty
Texas-style chili is packed with spicy
peppers and smoky jackfruit for
a down-home comfort meal.
by BRIAN L. PATTON
photo by ERIN & JEFF WYZOCARSKI
1
2
1
/4
1
1
/4
8
2
dried guajillo chili peppers
dried California chili peppers
garlic cloves, smashed
cups hot water
(20-ounce) cans jackfruit in brine,
drained, rinsed, and patted dry
tablespoon tomato paste
tablespoons soy sauce
teaspoon smoked paprika
teaspoons steak seasoning
teaspoons brown sugar
teaspoons canola oil, divided
cups chopped onions
whole canned chipotle peppers in
adobo sauce
tablespoon ground cumin
cups vegan beef-style stock
cup masa harina
teaspoon salt
cup vegan cheese shreds, for garnish
slices jalapeño pepper,
for garnish
tablespoons thinly sliced scallions,
for garnish
1. In a dry skillet, toast chilies over
medium heat, 30 seconds per side,
until softened and fragrant. Place in a
large bowl along with garlic, and pour
in enough hot water to submerge. Soak
20 minutes.
2. In a medium bowl, add jackfruit,
tomato paste, soy sauce, paprika, steak
seasoning, and brown sugar. Use hands
to toss and evenly coat jackfruit.
3. In a Dutch oven or heavy-bottomed
pot over high heat, heat 1 teaspoon
oil. Add jackfruit mixture and sear 8 to
10 minutes, turning occasionally, until
browned on all sides. Remove from pot
and set aside. Reduce heat to medium,
add remaining 1 teaspoon oil and onions.
Cook 6 to 8 minutes, stirring occasionally,
until browned and tender. Set aside.
4. While onions cook, drain soaked
chilies, reserving liquid and garlic, and
roughly chop.
5. Into a blender, add 1 cup soaking
liquid, chipotle peppers, reserved garlic,
and cumin. Blend until a smooth paste is
formed. Once onions have browned, add
chili paste to pot. Add stock, masa harina,
44 VegNews JANUARY+FEBRUARY 2018
Pick a pepper
Found in Mexican markets or the
Mexican aisle of most grocery stores,
dried chili peppers should be pliable
and not crispy. Prefer a milder chili?
Ancho, New Mexico, or Pasilla will
add a smoky flavor without the heat.
Top that
Get creative with your garnishes
such as lime wedges, minced onion,
cilantro, vegan sour cream, diced
avocado, yellow mustard, cornbread,
or corn chips.
Jack of all trades
A fruit that’s closely related to the
fig, jackfruit is an excellent vegan
meat alternative that can be used
in carnitas, barbecue pork, or crab
cake recipes.
Our yummy soups are packed in microwavable,
BPA-Free pouches. Lightly salted,
certified organic, kosher, vegan and filled
with North American grown ingredients.
salt, and reserved jackfruit. Bring to a low
simmer, and cook 40 to 45 minutes, stirring
occasionally, until jackfruit is tender. Serve
in bowls, and garnish with cheese, sliced
jalapeños, and scallions.
Brian L. Patton (thesexyvegan.com) is a
chef, multimedia personality, and author of
Sexy’s Best, Vol. 3: Vegan Filet Mignon.
™2017 Fig Food Company, LLC
Tuscan White Bean • Split Pea & Potato • Nonna’s Minestrone
Wondrous Tomato • Yucatan Black Bean • Umbrian Lentil
Chickpea, Tomato and Thyme • Gran Farro e Fagioli
Try our delicious Organic Beans too!
figfood.com
VEGNEWS.COM
VegNews
45
quick&easy
Skinny
Dips
This trio of tahini-based
dips take healthy snacking
to the next level.
by JULIE HASSON photo by HEATHER POIRE
Green Goddess Dip
Makes 1 cup
1
/2
/3
1
/4
1
/2
1
/2
1
cup tahini (see “Dip Tips”)
cup water
cup plus 2 teaspoons fresh lime juice
cup packed flat-leaf parsley
cup thinly sliced scallions
4 garlic cloves
1 teaspoon salt
Zest of one lime
Into a blender, add all ingredients and
process until smooth. If mixture is too
thick, add another tablespoon of water.
Serve immediately or refrigerate until
needed.
Smoky Chipotle Dip
Makes 1 cup
1
/2 cup tahini (see “Dip Tips”)
/2 cup water
1
2 whole canned chipotle peppers in
adobo sauce
2 tablespoons plus 1/2 teaspoon apple
cider vinegar
2 garlic cloves
3 tablespoons plus 1 teaspoon nutritional
yeast flakes
1 tablespoon plus 1/2 teaspoon smoked
paprika
1 teaspoon salt
Into a blender, add all ingredients and
process until thick and smooth. Serve
immediately or refrigerate until needed.
Chocolate Mousse Dip
Makes 1 cup
1
/2 cup tahini (see “Dip Tips”)
1 cup semisweet chocolate chips
1 cup extra-firm silken tofu
2 tablespoons agave nectar
1
/8 teaspoon salt
1. In a microwave-safe bowl, add tahini and
chocolate chips and heat on high for 30
seconds. Stir mixture and heat for another
30 seconds. Stir again until chocolate is
completely melted. If chocolate is not
completely melted after stirring, heat for
another 15 to 20 seconds.
2. Into a blender, add chocolate mixture
with remaining ingredients and process
until thick and smooth. Serve immediately
or refrigerate until needed.
46 VegNews JANUARY+FEBRUARY 2018
Dip Tips
Master this Middle Eastern
ingredient and take your dips to
new heights with these pro tips
from Chef Julie.
Sauce secrets
There can be a big difference in
flavor between brands of tahini.
For the best-tasting dips, look in
Middle Eastern markets or in the
international sections of grocery
stores for tahini made with roasted
sesame seeds.
Beyond the dip
For a vibrant salad dressing, thin
the Green Goddess Dip with 2
tablespoons of water. For a milder
flavor, reduce the chipotle pepper to
just one in the Smoky Chipotle Dip.
For the Chocolate Mousse Dip, serve
with pretzels or sliced fresh fruit for
a fun dessert.
Oil change
For a thicker tahini, drain off the
extra oil on top, and refrigerate
to thicken. If your tahini is on the
thin side, add less water to the
dip recipes.
Julie Hasson (juliehasson.com) is a cookbook
author who runs gluten-free baking mix
company Julie’s Original.
VEGNEWS.COM
VegNews
47
fresh&healthy
Walnut-Mushroom
Chorizo Taco Bowl
Serves 4
Bowled
Over
Our spicy taco bowl is
guaranteed to turn up the heat.
by HEATHER BELL & JENNY ENGEL
photo by CHRIS MILLER &
KRISTY TURNER
For the rice:
3 cups water
11/2 cups short-grain brown rice
1
/2 teaspoon garlic powder
1 teaspoon chili powder
1
/4 teaspoon cayenne
For the Walnut-Mushroom Chorizo:
2 teaspoons safflower oil
1
/2 yellow onion, finely chopped
2 garlic cloves, finely chopped
10 cremini mushrooms, finely chopped
1 cup toasted walnut pieces
1
/4 teaspoon cumin seeds
1
/2 teaspoon salt
1
/4 teaspoon dried oregano
1
/2 teaspoon ancho chili powder
1
/2 teaspoon guajillo chili powder
1
/2 teaspoon smoked paprika
3 tablespoons lime juice
1 large tomato, deseeded and
finely diced
For the toppings:
1
/2 cup pico de gallo or salsa
1
/2 avocado, diced
1
/4 cup pickled jalapeño slices
1 cup finely shredded purple cabbage
1 cup tortilla chips or strips
1
/4 cup vegan sour cream
1
/4 cup vegan cheese shreds
1. In a large pot, bring 3 cups water
to a boil. Add rice, garlic powder, chili
powder, and cayenne. Cook rice about
30 to 35 minutes, or until tender.
2. For the chorizo, heat a sauté pan over
medium heat and warm oil. Add onion,
garlic, mushrooms, walnuts, and cumin
seeds, and cook until fragrant and
golden, about 5 to 7 minutes.
3. Into a food processor or high-speed
blender, add cooked mushrooms, salt,
oregano, ancho and guajillo powders,
paprika, and lime juice, and process
until blended. Into a medium bowl,
pour mixture, fold in tomato, and
set aside.
4. To serve, place rice into 4 individual
serving dishes. Top with WalnutMushroom Chorizo, add toppings, and
serve warm.
48 VegNews JANUARY+FEBRUARY 2018
Power Lunch
These three key ingredients in our
Walnut-Mushroom Chorizo Taco
Bowl are full of nutrition, so load
up on them!
Walnuts The only nuts that contain
significant omega-3 fatty acids,
walnuts help prevent heart disease
and stroke.
Purple cabbage Just one cup of
raw purple cabbage provides a boost
of vitamin C, folate, calcium, and
potassium.
Garlic cloves When garlic is
chopped or crushed, it releases a
sulfur compound called allicin, which
contains manganese, vitamin B6,
and vitamin C.
Chorizo Choices
Our vegan chorizo is simple to make
and can be used for many different
dishes. Here are our favorite ways
to devour it.
Stuffed inside a taco shell or
burrito
Tossed into a tofu scramble
Sprinkled inside a cheese
quesadilla
Cooked in a meatless chili
Folded into Spanish rice
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.
VEGNEWS.COM
VegNews
49
sweettreats
Dulce de Leche
Plantain Trifles
Milky
Way
Layers of vanilla cake, dulce de leche,
and fried plantains come together in
this out-of-this-world sweet treat.
recipe + photo by JACKIE SOBON
Makes 4 large trifles
For the cake:
11/2 cups all-purpose flour
3
/4 cup sugar
1 teaspoon baking soda
1
/2 teaspoon allspice
1
/4 teaspoon salt
3
/4 cup unsweetened vegan milk
1
/3 cup mashed banana
1
/4 cup melted coconut oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
For the filling:
1 (13.6 ounce) can full-fat coconut milk
1
/2 cup light brown sugar
1
/4 cup vegan milk
2 teaspoons cornstarch
1
/8 teaspoon salt
For the plantains:
2 large very ripe plantains, peeled
(see “Perfect plantains”)
3 tablespoons coconut oil
1
/8 teaspoon allspice
1
/8 teaspoon salt
For assembly:
1
/2 cup golden raisins
4 cinnamon sticks
1 teaspoon powdered sugar
1. For the cake, preheat oven to 350
degrees and lightly grease a 9-inch cake
pan. In a large mixing bowl, sift together
flour, sugar, baking soda, allspice, and
salt. In a small mixing bowl, whisk
together milk, banana, oil, vinegar, and
vanilla.
2. Add wet mixture to dry and whisk until
completely smooth. Transfer cake batter
to cake pan and bake for 25 to 27 minutes,
or until an inserted knife comes out clean.
Set on cooling rack for 20 minutes before
removing from pan. While cake is baking,
make dulce de leche filling.
3. For the filling, in a small saucepan
over medium heat, bring coconut milk
and brown sugar to a boil. Adjust heat to
medium-low and simmer for 13 minutes,
whisking occasionally. In a small bowl,
whisk milk and cornstarch together until
smooth, pour into pan, and whisk again
until mixture thickens. Add salt, whisk
more, then transfer to a bowl. Refrigerate
for 30 minutes.
50 VegNews JANUARY+FEBRUARY 2018
Trifle Tricks
Resident baker Jackie Sobon shares
her secrets for making the best
dulce de leche desserts.
Sweet swaps
For a quick dessert, make the dulce
de leche filling and top with fresh
fruit such as strawberries and a
ready-made coconut whip for the
perfect parfait. To make a dulce
de leche pudding, add one more
teaspoon of cornstarch and top with
vegan chocolate chips.
Portion control
To make smaller trifles, divide cake,
filling, and garnishes in half and
assemble in 8-ounce ramekins.
Perfect plantains
When a plantain peel is green or
yellow, it won’t be sweet. For our
trifles, the plantains need to be very
ripe, so the peels should be black.
5. For the plantains, slice into 1/4-inch
rounds. In a large sauté pan over medium
heat, warm oil. Add plantain slices and
sauté for 5 minutes, or until edges are
browned. Transfer plantains to a paper
towel-lined plate, and sprinkle with allspice
and salt.
6. To assemble, cut cake into 8 equal slices.
Crumble into bite-sized pieces and place
half in bottom of 4 16-ounce glasses. Top
with 2 tablespoons dulce de leche, then a
layer of plantains and 1 tablespoon golden
raisins. Repeat process for a second layer,
insert cinnamon stick, and sift powdered
sugar over top.
Jackie Sobon (veganyackattack.com) is
author of Vegan Bowl Attack!, a blogger, and
a professional food photographer.
VEGNEWS.COM
VegNews
51
tastetest
Sweet
Dreams
AFTER DARK
FUDGE BAR
Coracao Chocolate
Made only with cacao,
coconut sugar, vanilla bean,
and Himalayan salt, this
bar features rich ganache
studded with cacao chunks
and drenched in 81-percent
dark chocolate.
CHOC-O-METER: 8
TURKISH
COFFEE DARK
CHOCOLATE BAR
Raw chocolate. Made from the
unroasted beans of the cacao plant,
this indulgent treat is as luscious
as it is healthful. VegNews editors
tested dozens, and here are the
10 brands we can’t live without.
photo by HEATHER POIRE
STAFF
FAVE
ORGANIC GOURMET
PUFFED CEREAL CRUNCH
RAW CHOCOLATE BARK
Loving Earth
This milk-like bar is made with
ceremony-grade Amazonian
Asháninka cacao and
organic Javan coconut nectar,
making for an easy-on-thepalate chocolate with notes of
marshmallow and cream.
CHOC-O-METER: 6
BROWNIE MOUTHFULS
Righteously Raw
Chocolate
Simple ingredients such as raisins,
dates, coconut oil, and cacao powder
combine for an ultra-moist brownie
enrobed in melt-in-your-mouth
chocolate—a sinfully delicious snack
mercifully packaged in individual bites.
CHOC-O-METER: 9
52 VegNews JANUARY+FEBRUARY 2018
Inspired by the
world’s first coffee
houses, this bar uses
whole coffee beans
(roasted by Ritual
Coffee Roasters
in San Francisco),
ethically traded
cacao, and fresh
cardamom to craft an
artisanal treat that
caffeine-lovers won’t
be able to put down.
CHOC-O-METER: 6
CREAMY COCONUT
MYLK CHOCOLATE
Rawmio
The perfect combination of
childhood nostalgia and grown-up
allure, this snappy bark features
a puffed quinoa topping against
a backdrop of fruity Peruvian
stone-ground chocolate that our
editors can’t get enough of.
CHOC-O-METER: 10
Endorfin
Foods
ORGANIC HIPPIE HEMP TRUFFLES
Living Raw Treats
Fudgy cacao truffles flavored with a hint
of vanilla are rolled in heart-healthy hemp
seeds for a nutty, delectably smooth bite
that’s loaded with enzymes and nutrients—
all you need to justify savoring an entire
three-pack in one sitting.
CHOC-O-METER: 7
GINGER SPICE
LUCUMA & VANILLA
Fine & Raw Chocolate
With flavors of bread pudding and
marshmallow, this devilishly dark and subtly
sweet bar employs Peruvian lucuma for a
sumptuous superfood boost.
CHOC-O-METER: 7
Sunbiotics
Packed with billions
of vegan probiotics,
Sunbiotics’ chocolate is
also prebiotic-enhanced
and features ginger oil
and yacon root for a
spicy-sweet punch in one
uniquely addictive bar.
CHOC-O-METER: 6
KARMA MELLOWL BAR
Yes Cacao
Botanical ingredients such as
turmeric, Ginkgo biloba, and
Lion’s Mane mushroom blend
harmoniously with familiar
ingredients like maca and sundried cane sugar, to improve
cognitive function and satisfy
your sweet tooth.
CHOC-O-METER: 5
AZTEC CRUNCH
Lulu's Chocolate
With hints of maple and floral
essences, super-smooth
Ecuadorian chocolate is liberally
sprinkled with crunchy, raw cacao
nibs in a dark bar perfect for those
who love a little textural variety.
CHOC-O-METER: 8
VEGNEWS.COM
VegNews
53
vegeats
W
Rustic Luxury
Mendocino
San Francisco
Farm to table is only a few steps
away at the Ravens restaurant in
charming Mendocino, CA.
by MARK HAWTHORNE
Los Angeles
hen you’re enjoying food that
is as beautiful and nourishing
as your surroundings, you take
your sweet time. And that’s how it is at
the Ravens, a culinary oasis in the shade
of redwood, cypress, bull pine, and grand
fir trees where there’s an unmistakable
synergy between nature and nutrition.
Created in 1996 by entrepreneurs Jeff
and Joan Stanford as both a physical and
philosophical extension of their Stanford
Inn—the only vegan eco-resort in the
United States—the restaurant offers a
gourmet dining experience in fabled
Mendocino, CA. Guests tend to linger as
they soak up the ambiance and eagerly
share photos of exquisitely plated entrées
on social media.
Although its menu is influenced
by international haute cuisines, the
restaurant is as unpretentious as its
mountain lodge décor, with a homey vibe
enhanced by hardwood floors, pinepaneled walls, and spacious windows
offering sweeping views of the forest and
Pacific Ocean. There’s something about
the spectacular sylvan scenery here that
stirs the appetite, and the Ravens doesn’t
disappoint.
The decadence begins when your server
brings you a complimentary amusebouche—just a tantalizing little morsel
from talented chef Sadhana Berkow to
prime your palate. If you’re lucky, you
might enjoy radish slices topped with
creamy kale sauce (a house specialty) or
a dab of Kalamata olive pâté on toasted
crostini. As you peruse the menu, decide
which of the flavorful greens you’ll
try: culinary savants should opt for
the massaged kale salad topped with
plump raisins, cauliflower ceviche, and
avocado tartare, impressively layered
into a stunning tower. Crowd favorites
among the array of tempting small-plates
include a rotating selection of sushi,
tamari-maple glazed tofu, and tacos with
barbecued trumpet royale mushrooms
and fresh pineapple.
Innovative dishes are fueled by the
resort’s on-site, certified organic garden,
where edible flowers distract insects from
the produce (no herbicides or pesticides
are used here), and a combination of
54 VegNews JANUARY+FEBRUARY 2018
Food: Daniel MacDonald; Inn: Rex Gelert
Epically epicurean
biodynamic and French intensive methods
(using compost, not manure) help grow
multiple varieties of lettuces, cabbages,
beets, carrots, spinach, strawberries,
raspberries, and greens. You’ll find no
mock meats at the Ravens; the kitchen is
out to prove that seasonal produce, grains,
nuts, and herbs are all you need to create
food that is as succulent as it is nourishing.
The Ravens’ principles may be best
exemplified by the signature Sea Palm and
Root Vegetable Strudel, a whimsical entrée
that pairs baked phyllo-wrapped sea palm
and root vegetables with pickled plum and
wasabi sauces. Other savory showstoppers
are the ravioli filled with spinach and
herbed ricotta, tamales stuffed with local
butternut squash and Serrano chilies,
and the tangy Thai red curry—an artful
combination of garden-fresh vegetables
and tofu in a fragrant coconut-milk
always help you pair a selection with your
meal for a genuine gastronomic experience.
For those with a taste for something
distilled, the mixologist at the Inn’s full
bar—the Ravens Nest—is ready to blend,
stir, or shake your favorite cocktail using
top-shelf spirits.
Holistic hospitality
The Ravens—so named because of the
two birds who took up residence on the
property as the restaurant was being
built—also offers a breakfast menu that
you will dream about long after you return
home. Begin with fresh-squeezed orange
juice and your choice of organic coffee or
tea, then get ready to be dazzled by chefprepared waffles, French toast, pancakes,
chilaquiles, country potatoes, and
portobello benedict. And the fresh-baked
scones and muffins are a must.
Dining at the Ravens is a revelation
in plant-based pleasures.
sauce served over Jasmine rice. Almost
everything on the dinner menu either is or
can be made gluten-free, and the servings
are deceptively filling, so save room
for dessert.
Indeed, sumptuous sweets are reason
enough to dine at the Ravens, and you
can tuck into a delectable assortment
that includes pastries, tortes, custards,
and housemade ice creams. For a truly
lavish treat, try the Frangelico-infused
crème brûlée, which has all the distinctive
tastes and textures of its dairy-based
counterpart. Or go old-school and order
the banana split crafted with chocolate,
strawberry, and vanilla-rum coconut ice
creams and served with softly whipped
coconut cream finished with a dusting of
toasted coconut. This gooey confection,
framed by two generous chunks of
bittersweet chocolate-almond bark, is
even more delicious than the sundaes you
devoured as a kid.
As for libations, almost everything on
the Ravens’ expertly curated wine list is
produced by certified organic vineyards
or using sustainable, traditional farming
practices. If you wouldn’t know a vin gris
from Vin Diesel, relax: your server can
But don’t just come to eat. With 41 guest
rooms, an indoor lap pool, a solarium,
and a wellness center, the Stanford Inn
is deeply committed to providing a true
eco-resort experience. A stay here is both
tranquil and invigorating, and guests
won’t want to miss the opportunity to
indulge in the many spa options, including
facials, yoga classes, tai chi, and Ayurvedic
treatments, to take their relaxation to the
next level.
Designed as the ultimate vegan
getaway, the rustic-yet-luxurious Stanford
Inn by the Sea is a seductive getaway for
body and soul. You’re not likely to find a
more animal-friendly escape anywhere
(a portion of the garden crops are grown
specifically for the deer and other foraging
critters), and dining at the Ravens is a
revelation in plant-based pleasures. Take
in the surrounding beauty, take your time
over carefully crafted courses, and take an
omnivorous friend for what could be a lifechanging experience.
Mark Hawthorne is the author of A Vegan
Ethic: Embracing a Life of Compassion Toward
All and is thrilled to live just across the county
line from Mendocino.
10 Reasons
to Visit the
Stanford Inn
The Inn’s plant-based ethos doesn’t
end at the restaurant door. The
award-winning, environmentally
friendly haven fully reflects a deep
vegan ethic—from the organic
bedding in the guest rooms to the
water bottle fill-up stations to the
sweet potato dog treats throughout
the resort. Here are 10 reasons
a stay at the Stanford Inn is the
perfect recipe for restoration.
1
2
3
4
5
6
7
8
9
Cozy wood-burning fireplace in
every room for chilly evenings
Private decks overlooking the
gardens and Pacific Ocean
Complimentary desserts as part
of “Afternoons at the Inn”
Custom picnic lunches for those
on the go
Companion animals are always
welcomed
Bouganvillea-covered
greenhouse enclosing a
saltwater swimming pool
Acupuncture, massage, and
facials at the spa
Yoga and cooking classes led
by seasoned experts
Bike rentals to explore charming
Mendocino (“Mendo” to
the locals)
10
Electric car-charging stations
at no cost
VEGNEWS.COM
VegNews
55
vegescape
Fitness junkies, please stand
up! Yoga Kai blends yoga and
stand-up paddle-boarding in
the glittering blue bay of Ala
Moana Beach Park. “Kai” is the
Hawaiian word for ocean, and
this 90-minute class will work
your core and bring your om to
the open water. Before heading
out, load up on sunscreen
without oxybenzone to save
Hawaii’s precious coral reefs.
yogakaipaddleyoga.com
Paradise
Island
Hawaii’s beloved city of Honolulu
is ripe with plant-based eateries
and rejuvenating experiences.
Get ready to say ahhh-loha!
by ZOE EISENBERG
Looking to send your tastebuds on a
trip? The brunch menu at internationally
inspired Vegan Hills brings you the
Balinese plate, a spicy mélange of
fried rice, tempeh sausage, and tofu
scramble, and lunch can transport you to
India with aromatic ayurvedic dahl. Time
it right and sign up for an elite “world
tour” dinner, a flight of five countryspecific courses like delicate Oyster
Mushroom Escargot (France) or buttery
brown Dolce Tiramisu (Italy).
veganhills-hi.com
56 VegNews JANUARY+FEBRUARY 2018
When it comes to
vibrant, colorful food, you’ll be
spoiled for choice at The Beet Box Cafe.
Although not fully vegan, the
Downbeat Diner is a local
favorite for its funky retro vibes
(hello, red vinyl booths), live music,
a full bar, and greasy-spoon fare
served until midnight. Try the Loco
Moco, a veganized Hawaiian plate
lunch featuring hearty scrambled
tofu, a savory veggie patty, and
creamy tahini gravy. Don’t miss
happy hour for half-priced apps like
seitan wings smothered in spicy
barbecue sauce.
downbeatdiner.com
Venture to the North Shore,
and swing by The Beet Box
Cafe, known for its crispy Beirut
burger—a fresh spin on falafel—
and unique açaí bowls like the
Green Room, a vibrant blend of
local bananas, velvety almond
butter, crisp kale, and spirulina.
Although technically vegetarian,
the sleek industrial space serves
plenty of vegan options, and
breakfast runs all day long.
thebeetboxcafe.com
Part grocery store, part deli, and
all delicious, University Avenue’s
Down to Earth is every
Honolulu vegan’s main hangout.
Stock up on organic produce and
tangy tofu musubis (a locally
loved rice-and-seaweed snack
traditionally layered with Spam),
grab a slice of veggie-topped
pizza loaded with cheese, or sit
down with a robust Black Bean
and Beet Burger.
downtoearth.org
What’s a balmy day in paradise without
a frosty ice cream cone? Banán doles
out banana-based soft-serve from three
locations, and locally inspired flavors
include Roots—a fusion of beets, ginger,
lemongrass, and turmeric—and Chocolate
Mac (think dairy-free macadamia Nutella).
Visit its truck at the bottom of Diamond
Head after a long hike, or swing by the
“beach shack” on Waikiki’s busy strip.
bananbowls.com
The perfect blend of urban
sophistication and seaside
escape, Honolulu has
something for everyone:
white-sand beaches,
electric nightlife, serene
spas, outdoor adventure,
and vegan food ranging
from gourmet raw to
late-night diner fare.
Photos: courtesy of each establishment
Looking for authentic eats? 'Ai
Love Nalo in rural Waimanalo is
Small yet elegant, Peace Cafe
offers a lighter take on vegan
comfort food. Try the famed BBQ
Tempeh plate heaped with crunchy
coleslaw and warm cornbread,
or the Heart & Seoul bibimbap
with local tofu. After the meal,
order a mochi cake in flavors such
as Kinako Chocolate or Matcha
Berry with a scoop of luscious
housemade avocado ice cream.
peacecafehawaii.com
worth the 40-minute drive outside
the city. This charming eatery,
whose name means “food provided
with love,” sits inside a converted
gas station and offers plant-based
takes on local staples like Kaukau
L ’au—a mix of jewel-toned
Okinawan sweet potato, taro, and
buttery ulu (breadfruit) drenched in
a rich coconut sauce.
ailovenalo.com
Looking to give your body some time
off, too? Laka Skin Care and Spa, in
the heart of Honolulu, offers a peaceful,
chic setting and uses vegan, crueltyfree products including the botanicalbased Blissoma. Indulge in a Hawaiian
Lomi Lomi massage or sit back with a
jade-stone facial, a rejuvenating ritual
specifically designed to release stress
using smooth, warm stones.
lakaspa.com
More than your average juice bar,
Blue Tree Café dishes up everything
from quinoa macaroni and cheese to
hearty kale salads. Save room for the
decadent espresso fudge brownie (it’s
gluten-free!) with a glass of ice-cold
housemade almond milk. For more
wholesome fare, try the Tropic Aina,
a juicy blend of locally sourced kale,
basil, pineapple, and passion fruit.
bluetreejuice.com
Zoe Eisenberg (@ZoEisenberg) is a Hawaii-
based writer and the co-author of The Lusty
Vegan: A Cookbook and Relationship Manifesto
for Vegans and the People Who Love Them.
VEGNEWS.COM
VegNews
57
vegvacation
Fire&
Iceland
Reykjavík might be small in
size, but veg travelers will find
that the city abounds with
plant-based offerings.
Top left: Christian Barrette; top right: Jeffrey Donenfeld; bottom left: Gló
by Ryan Ritchie
58 VegNews JANUARY+FEBRUARY 2018
T
he Icelandic capital of Reykjavík
is quiet, but that’s not a bad thing.
Just ask the approximately 122,000
people who call the city home (and the
231,000 others who live in the surrounding
region), all reveling in their “less is more”
approach to life, especially during winter,
when a good day might offer six hours
of sunlight. In fact, Reykjavík can be so
peaceful that travelers accustomed to
bustling metropolises, skyscrapers, traffic
jams, and crime might ask themselves,
“Where is everybody?”
Unlike so many American cities where
people rush to get to work, Reykjavík
doesn’t come alive until the sun comes
out at approximately 9 o’clock in the
morning. This laissez-faire approach to
mornings makes an 8am walk feel like a
ghostly 3am urban crawl, and finding a
cup of “morning” coffee before lunchtime
can be tricky, especially if you’re looking
for Starbucks (or any American fast-food
eatery)—they don’t exist here.
Still, what Reykjavík intentionally lacks
in multinational chains, the city more than
makes up for with brightly colored homes,
a vivacious weekend nightlife, and some
of the most naturally beautiful landscapes
on the planet. And what becomes evident
while strolling down Laugavegur, one of
Iceland’s main thoroughfares, is that slowly
but surely, veganism is taking over a city
best known for its seafood-based cuisine.
Above, left: Burro; above, right: Kaffi Vinyl
Icelandic eats
To witness Reykjavik’s veg leanings
firsthand, walk the main street to find
Indian, Italian, French, Icelandic, and Latin
American-inspired restaurants that serve
plant-based options. At Nepalese Kitchen,
a note on the menu invites vegans to let
their preferences be known. The menu’s
“Vegetarian Special” section features
plant-based options, including the hearty
and healthy Kajoo Special Majaa (cashews
with red peppers, ginger, tomato, garlic,
and onion) and a warm bowl of Nepalese
Vegetable Rasdar (mixed-vegetable balls
with garam masala) to keep you cozy during
those frigid Icelandic winters. At ice cream
shop Joylato, a sandwich board bearing
the word “vegan” calls out to passing
herbivores, and reels them in with a diverse
selection of creamy coconut milk-based
flavors such as salted caramel, chocolate,
and raspberry. Even though dairy’s on the
menu, too, every beverage at Joylato can be
prepared with almond, rice, or soy milk, so
order your scoop along with a Icelandic Sea
Salt Caramel Latte, Mayan Hot Chocolate,
or the perfectly spicy housemade Indian
Chai Latte.
Anyone wanting to see Reykjavík at
its wildest should head out late on Friday
and Saturday evenings, when many clubs
and bars have throngs of people lined up
waiting to escape the cold and warm up on
the dance floors. And, because these clubs
and bars stay open well into the morning
hours on weekends, a pre-party visit to
Reykjavik Chips, an all-French fry eatery,
is a must. Don’t let the sauce selection
overwhelm you; just choose the Vegan
Satay, grab a table, and listen as slightly
drunken locals detail their debaucherous
evening plans.
wraps, hearty soups, and housemade
veggie burgers. Portions are small by
supersized American standards, but the
food tastes fresh and is probably the size we
actually should be consuming. And though
selections change weekly at vegetarian
restaurant Garðurinn, you’ll likely discover
Arabian coconut soup, vegetable korma,
nut loaf, vegan risotto, chocolate cake,
and fresh-baked cookies. Order coffee
or soda with your meal, and enjoy the
tranquil setting.
No trip to Reykjavík is complete without
a visit to the city’s only 100-percent-vegan
eatery. Kaffi Vínyl is exactly what it sounds
like: a quirky café with a large collection
of records that customers can spin while
eating. Veggie burgers may not be all that
Slowly but surely, veganism is taking over a
city best known for its seafood-based cuisine.
At Burro, the Latin American-inspired
menu includes plant-based treasures
such as vegetable ceviche, tofu tacos,
and almond milk ice cream. The eatery—
decorated with hanging plants and vivid
pops of color—is housed in a building
plastered with glowing neon signs, and
above it on the third floor is where guests
find Burro’s sister venture, Pablo Discobar.
Even if pink flamingos and disco balls
aren’t your idea of fun, the punny name
alone merits at least a pop-in.
With four locations in Reykjavík, fastcasual Gló is helping to expand veganism
in the city. Its menu—which boasts a
huge array of organic options—changes
at each location, though you can expect
an ample selection of customized bowls,
exciting at some establishments, but the
black bean-quinoa patty in the Ludvig
burger—which comes with pickles,
blueberry jam, grilled pineapple, and spicy
kimchi sauce—can’t be missed. Neither
can perusing the vinyl, and throwing on
“Nuthin’ But a ‘G’ Thang” while waiting for
your meal. If you have a sweet tooth, Kaffi
Vínyl offers your best chance in the city
of finding chocolate coffee cake, rainbow
cake, or cashew cheesecake.
Nature abounds
Nature lovers needn’t leave Reykjavík to
experience the great outdoors; a plethora
of ponds, mountains, geothermal pools,
and one spectacular skyscraping view
are available within city limits. If you’re
VEGNEWS.COM
VegNews
59
vegvacation
Shop all truffles, snacking
chocolate, power bites and hot cocoa
at nicobellaorganics.com
Speak Easy
Forgot to pack your Icelandic
dictionary? No problem.
Ég er vegan
I’m vegan
Hefur þú soymilk?
Do you have soy milk?
Ég borða ekki fisk
I don’t eat fish
Ertu með tofu?
Do you have tofu?
Getur þú gert þetta án mjólkur?
Can you make this without dairy?
60 VegNews JANUARY+FEBRUARY 2018
Radiant Reykjavík
Reykjavík is one of the most gorgeous
regions in the world, but the city is also
home to a few human-made attractions
that’ll make you want to stay out past
your bedtime. The first is the aptly named
Lebowski Bar, an Americana bar and
restaurant with a post-war aesthetic that
feels like time-traveling back to a steroidpumped 1950s. A neon sign complete with
blinking bowling balls and pins, black-andwhite tiles, salacious pin-up photos, and
kitschy renderings of The Dude might have
you feeling like you just took a strong pull
from a vegan White Russian.
Mere feet from Lebowski Bar is the
Chuck Norris Grill, where humorous
references to the American actor’s toughguy persona (“Chuck Norris can win a game
of Connect Four in only three moves”)
adorn the dining area and bar. If you’re into
karaoke, Gaukurinn is the place to watch
eager locals belt out American showtunes.
For a quieter evening, head to Le Bistro,
order a pot of tea, and watch the bustling
streetlife on Laugavegur.
Reykjavík’s spectacular beauty
comes alive during winter, when the
island of Iceland truly becomes a land
of ice and snow. And with enough thick
coats, scarves, and full-body underwear,
anyone can venture into the cold for an
experience unlike any other on the planet.
Add a plethora of veg-friendly eateries
serving cuisines from around the world,
and you have yourself a living, breathing
winter wonderland.
Ryan Ritchie is the VegNews.com features
editor who sang “Gin and Juice” at Gaukurinn.
Above: Lebowski Bar
Turn up the heat
WKLV9DOHQWLQH
VGD\b
with
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truffles
meandering around Laugavegur—or pretty
much anywhere in the city center—you’re
only a short walk from Reykjavík Harbor,
the best spot to see Mount Esja. The 3,000foot volcanic peak is said to be more than
3 million years old, and is one of the most
popular hiking regions in Iceland, but
visitors are warned to stay away during
winter months, as Iceland’s harsh, cold
climate can be dangerous for unseasoned
hikers. The good news? A selfie from
the harbor with the vivid mountainous
backdrop of Esja is perfectly safe.
A 10-minute walk from Esja is Tjörnin
pond, where swans, ducks, and geese frolic
freely. Visitors can get close enough to touch
the birds—but please don’t. Instead, take
a video of the birds loudly “talking” to each
other. It’s totally free, and one of the more
memorable experiences in town.
The Blue Lagoon is to Reykjavík what
Disneyland is to Los Angeles. Located
approximately 45 minutes outside of the
city, the unique geothermal pools are
raved about by tourists. Ask the locals,
though, and you might be surprised
to hear some say they’ve never been.
Starting at approximately $60, entry to
The Blue Lagoon isn’t cheap, but there
are options within reach that are more
affordable and boast more local flavor.
At Laugardalslaug—Reykjavík’s largest
and most popular thermal spa—guests
can enjoy pools, hot tubs, a steam
room, a playground with a water slide,
and two beach volleyball courts for
approximately $10. Or, at Vesturbæjarlaug,
visitors can dunk themselves in the
pool or one of six hot tubs with healing
properties—the hottest of which reaches a
steamy 113 degrees.
Nature Fix
Escape the city and explore
Iceland’s epic natural beauty.
Adventurous travelers often shudder
at the idea of a guided tour, but
to see some of the most stunning
nature on the planet, it’s worth
climbing aboard a heated bus
and playing tourist on an all-day
excursion with one of Reykjavík’s
many tour companies. Highlights
of the popular Golden Circle
tour include:
Geysir Hot Spring, a spunky
geothermal spring with towering
streams of piping-hot water at
regular intervals throughout the day.
Gullfloss waterfall, one of the
many dazzling features of the wide,
glacier-fed Hvita river. Prepare
to be awed.
50 Compton Road, Wantage, NJ 07461
/SkylandsSanctuary.org
Meet me on tours!
Saturdays & Sundays
11:15 am & 2:00 pm
April 8 - November
Thingvellir National Park,
a rugged, wild expanse that gives
visitors a glimpse deep inside wide
rifts in the earth’s crust.
The Secret Lagoon, a natural hot
spring where water temperatures
average 104 degrees and nude
showering before taking a dip
is mandatory.
The Northern Lights, also known
as aurora borealis, are often—but
not always—visible in winter, and
many tour companies offer a free
return visit if your first trip yields
no results.
Only 54 miles from NYC!
call: 973-721-4437
VEGNEWS.COM
VegNews
61
veg
health
VegNews nutritionist Julieanna Hever, RD,
is on call for your health questions.
Sexual
Healing
This Valentine’s Day, the
secret to getting in the mood is
to focus on what’s in your fridge.
Q&A
Can foods really act as aphrodisiacs,
or should I be boosting my sex life
another way?
Ah, aphrodisiacs—they sound like magic.
Health gurus and witch doctors have sworn
by everything from bananas to coffee to
mustard to help get things swinging. But as
alluring as the concept sounds, it has also
been argued that aphrodisiacs are merely
folklore. The same system that provides blood
and nourishment to our hearts and brains also
SEXUAL SWAPS
For a real (and lasting) turn-on,
try these simple swaps on for size.
Cooking a romantic
dinner for two? Skip
the mock meats and
incorporate plenty
of beets and leafy
greens—their high
levels of nitrates
can help open blood
vessels and improve
circulation to all the
right places.
To ensure you’re
getting the
proper amount of
energy-promoting
vitamin B12, swap
fortified foods for
supplements—this
can help increase
virility and lead
to a more robust
sex drive.
To optimize blood
flow to vital organs,
omit artery-clogging
coconut oil.
Instead, sauté with
vegetable broth,
blend dressings and
sauces with silken
tofu, and bake with
fruit purées.
circulates throughout our sexual organs—so
a healthy vascular system is the real key to a
long-lasting, romantic romp. To keep things
flowing throughout all your body parts, reduce
your intake of saturated fat-laden foods such
as coconut and palm oil and load up on whole
grains, nuts, and fresh vegetables for a dose of
fiber. Aphrodite had nothing on veganism!
Julieanna's
Feel-Good Tip
62 VegNews JANUARY+FEBRUARY 2018
Some Like it Hot
Want to get things hot both in the kitchen
and the bedroom? Chili peppers release
endorphins, quicken our pulses, make
our lips kissably plump, and stimulate
our nerve endings. Be safe out there!
My favorite way to feel sexy is to reconnect with
myself by slowing down, exercising, being in
nature, or listening to music loudly while dancing
my heart out!
5 Ways to Boost
Your Sex Appeal
Great Adventure
to India
Following these five tips in the kitchen
will help bring out your sexiest self
in the bedroom.
1
Nosh nuts For healthy hair, nails, and
skin, consume the recommended oneto-two ounces of nuts and seeds each day.
Loaded with crucial essential fatty acids,
vitamin E, biotin, calcium, magnesium,
and trace minerals, these nutritional
powerhouses provide a gorgeous glow.
2
Happily hydrate Hydration impacts
the softness, suppleness—and some
would say sexiness—of skin, so drink half of
your weight (in pounds) in ounces of water
per day, plus more when temperatures are
high or when you’re exercising.
3
Move more Exercise offers a bounty
of health benefits, including pumping
blood and lymph through your system (a
good thing during sex!) and nourishing
your cells.
4
Care about carotenoids
Consuming this class of
phytonutrients—found in red, orange, and
yellow fruit and vegetables—has been
shown to bring a healthful rosiness to the
face, improving attractiveness.
5
Choose chocolate Dark chocolate not
only tastes divine, but it’s also high in
magnesium, an important component that
promotes muscle flexibility (you can thank
me later).
with VegVoyages
March 4–16, 2018
Join VegNews for an unforgettable journey to the fascinating
country of India. Enjoy delectable vegan meals, explore
off-the-beaten-path sites, visit an all-vegetarian village, and take
in the wonders of this culturally rich and captivating nation.
Trip highlights...
• Dine at the best veg eateries in India
• Explore streets and back alleys of Delhi
• Stay at a Maharajah’s palace
• Meander through colorful bazaars
• Take a rickshaw through bustling city streets
• Learn Indian history and culture
• Bicycle in a national park teeming with wildlife
• Visit an animal sanctuary
• Have dinner with a local family
• Savor traditional snacks, desserts, and teas
• Stay in a picturesque village
• Take a vegan cooking class
• See the Taj Mahal
VegNews hosts...
Just
$2,495
Julieanna Hever (plantbaseddietitian.com)
is the author of The Vegiterranean Diet and The
Complete Idiot’s Guide to Plant-Based Nutrition.
Aurelia d’Andrea
Zac Lovas
RK Singh
Travel Editor
VegVoyages Guide
VegVoyages Guide
per person
VegNews.com/vacations
VEGNEWS.COM
VegNews
63
veg
advice
Resident know-it-all Marla Rose
solves all of your tough conundrums.
Resolution Veg
Question: My 2018 resolution is to
go vegan. But where do I start?
This is the best news I’ve heard all year! Going vegan can
broaden your palate, your social circles, and your world. And
you’ve already made the first step by setting the intention.
These simple tips will guide you through the next phases.
1
Reduce kitchen friction
Master a few plant-based
dishes, and you will be far less
tempted to return to old familiar
habits during this transitional time.
Hit up your local library for vegan
cookbooks, and enjoy the process
of experimenting with new foods.
And be sure to subscribe to VegNews
for a regular fix of the best veg
recipes around!
2
Find support
Nothing is more critical
to a successful vegan
transition than aligning with people
who support you, so seek out veg
meet-ups and Facebook pages
such as “New Vegan Support” and
“Vegan Beginners 101” for instant
community. If you’re able to, you
should also attend a local veg fest—
they’re invaluable resources for
incredible vegan food, companies,
organizations, and artists.
3
Shop Savvy
Next time you’re at the grocery store, heed
this advice, and you’ll be on your way to
optimizing your vegan-at-home experience.
Shop the perimeter of the
grocery store. You’ll find the most
vegan variety in the produce and frozen
sections (and you’ll avoid the more
processed stuff).
Shop at multiple stores in an
effort to lower your grocery bill.
Sometimes Whole Foods is best for fresh
broccoli, while Trader Joe’s has very
affordable nut butters.
Buy in bulk whenever you can.
Be a marathoner
Resolutions can fail us
because they reinforce a
black-and-white, failure-or-success
mentality. The fact is, we live in a
profoundly non-vegan world and
mistakes happen, especially during
our first plant-based year. Veganism
is a joyful marathon, though—not
a stressful, sweaty sprint. If you trip
up, just dust yourself off and get
back on track. Don’t let perfect be
the enemy of the good.
Why pay for unnecessary packaging?
My go-to bulk items are nutritional yeast,
cashews, and oats.
Stay aware of what you already
have so you don’t let food go
bad. And if you’re forgetful like I am, do like
I do and snap a photo of your pantry before
you head to the grocery store.
Stash a few vegan snacks in
your car or your office so you have
something to nosh if you wind up in a
situation that isn’t vegan-friendly.
Marla says ... “If you have a rough day, a bowl of popcorn with extra
nutritional yeast is medicine for the new vegan’s soul.”
64 VegNews JANUARY+FEBRUARY 2018
Keep Cool
The annoying news? When you go vegan,
there will be people who’ll try to project
their own discomfort regarding their diets
onto your newfound veganism. The great
news? You don’t need to let it ruin your day.
Be straightforward. If people are
uncomfortable with you being vegan, they
may show it in a variety of ways. Passiveaggression (is there someone in your life
who forwards you every negative article
about veganism?), insensitive “humor” (I am
not humorless, but do I need to hear another
bacon “joke”?), and exclusion might all be
signs that your new lifestyle has gotten
under someone’s skin. Nip it in the bud
with honesty. “I noticed you made another
comment about my veganism. Why does
it bother you?” may be scary to say, but it
opens the door to communication.
Stay calm. Nothing reinforces the
stereotype of vegans being a bunch of
kale-fueled maniacs more than getting in
an angry confrontation with someone who
has pushed your buttons. As a veteran of
many encounters with people determined
to undermine my convictions, I can say that
there is nothing that bothers a would-be
adversary more than remaining calm and
collected while discussing your points.
Make peace with yourself first. Once
you truly believe that there is no decent
reason for people to be put out by your
veganism—and no reason not to feel proud
of this decision—any self-consciousness
will begin to fade. After 23 years of being
vegan, I still get the occasional obnoxious
comment. You know how much this matters
to me? Not at all. Every day, I am filled with
gratitude that I get to live in alignment with
my values.
Marla Rose is the co-founder of
VeganStreetMedia.com, and her veganism
is one of her favorite parts of herself.
Food Lover’s
Tour of Thailand
with VegVoyages
October 8–19, 2018
If you love food and adventure, don’t miss this
extraordinary journey to Thailand with VegNews.
An intimate group of readers will experience sumptuous
vegan cuisine, the famous Phuket Vegetarian Festival, and
the vibrant culture of this enchanting Asian country.
Trip highlights...
• Dine at Thailand’s best vegan restaurants
• Meander through bustling produce markets
• Eat your way through a vegetarian festival
• Explore the backstreets of Bangkok
• Take vegan Thai cooking classes
• Wander through an all-vegetarian market
• Savor a vegan BBQ on the Maeklong River
• Visit an all-women vegetarian monastery
• Travel by gondola through peaceful canals
• Learn Thai history and culture
• Visit a wildlife rehabilitation center
• Island hop and snorkel in the Andaman Sea
Just
$2,995
per person
VegNews.com/vacations
VEGNEWS.COM
VegNews
65
fashion &
beauty
VegNews Beauty Editor Aurelia d’Andrea
dishes the latest in vegan style.
Detox Deluxe
The new year is all about renewal,
so why not begin with your skin?
THE BEGINNING OF THE YEAR
is the ideal time to do a deep
clean in every area of our lives,
including skincare routines. The
newest generation of detoxifying
personal-care products is sourced
from plant-based ingredients that
are good enough to eat (green
tea, burdock root), and others that
are so earthy (activated charcoal,
pink clay) that believing in their
cleansing properties requires a leap
of faith. But take our word for it:
these 100-percent vegan products
don’t just hold the promise of a
clean slate, they deliver it.
3
Detox ingredients: French white
and pink clay, comfrey root
This dusty-pink powder is
transformed into a face mask
that smells like roses and
tightens pores to the point of
invisibility. The glow it gives lasts
for days, and the packaging is as
pretty as your face will be after
your first treatment.
1
4/ Pacifica
Happy Essence
Green Tea Hydro Mist
4
1/ Skinerals Luminous
Citrine Facial Cleanser
Detox ingredients: Activated
charcoal, white tea
Surprise! This fresh-smelling
organic cleanser comes out
of the bottle black, thanks to
activated charcoal, and works by
gently pulling impurities from the
skin, leaving it soft and spotless.
We love that it’s pH-balancing
and helps guard against
acne breakouts.
2
3/ Formulary 55
Rosehip & Clay
Facial Mask
5
Detox ingredients:
Green tea, coconut water
This super-fruity spritz perks up
tired skin, giving it a dewy glow
that makes you look as if you just
went for a long, vigorous walk
in nature. Keep a bottle in your
desk drawer and give yourself
a post-work pick-me-up before
heading out to your weekly
vegan meet-up.
Detox ingredients:
Turmeric, sea salt
Mix this vivid yellow powder
with a bit of water and use as a
quick scrub or a 20-minute mask.
Either way, turmeric’s potent
disinfecting properties will help
undo the damage that urban living
(pollution, late nights out on the
town) does to your skin.
66 VegNews JANUARY+FEBRUARY 2018
From golden lattes
to detoxifying face
masks, turmeric
really can do
almost anything.
Detox ingredients:
Ginger, burdock
Fans of this phytonutrient-rich
oil swear it helps get rid of
cellulite. We’re sold! What’s
more, the organic, cold-pressed
oils are “activated” through
quantum mechanics, and while
we don’t know what that means,
we really do love the way this
stuff makes our skin feel.
Aurelia d’Andrea: Sophia Pagan
5/ Inlight Firm + Tone Oil
2/ Yllo Turmeric Scrub
love
& dating
VegNews Senior Editor Jasmin Singer (thinks she)
knows a thing or two about love, and is baring all.
Shifting
Gears
Before you open your heart to
someone else, you might want
to make sure you’re all tunedup and ready for the ride.
68 VegNews JANUARY+FEBRUARY 2018
It sat in my Manhattan apartment with flat
tires and broken brakes, and every single
day, I would wonder if that weekend would
be the one I’d get it fixed and ride it down
the Hudson pathway. The bike became a
permanent fixture in my tiny apartment,
situated confidently between a fake potted
plant and an overflowing shelf that housed
my collection of vegan cookbooks. At some
point, it doubled as a coat rack, which was
all the justification I needed to keep it when
roommates would not-so-lovingly suggest I
throw it into the river. The day came when
I was moving to another apartment, and so
I decided it was time to give the bike away
to someone on Facebook who refurbished
old things. He sent me a photo of it a week
later, and lo and behold, there it was: shiny
and new and in perfect working order. And
to think of all the bike rides I could have
enjoyed, if only I had acted sooner.
In order to show up in relationships
as the partner I want to be, I, too, require
regular maintenance to be in good
working order. Do my gears shift without
pushing too hard? Is my chain jammed,
keeping me from moving forward? Are
my brakes working? Admittedly, I have
spent my share of relationships—teeny
tiny ones and great big gigantic ones—not
bothering to get a tune-up. I’ve entered into
relationships knowing that my tires were
flat; I was depleted and not going anywhere
anytime soon. In retrospect, all I needed
to do was get some air, and I would have
been just fine.
Whether you are single or in a
relationship, focusing on your own
working parts—and fixing the ones that are
broken—needs to be paramount. Unless
you can self-propel, you cannot in good
conscience offer someone else a ride. Fix
what’s broken, get a new paint job, and
don’t use your handlebars as a coat rack—
you’ve got to be true to yourself.
Jasmin Singer: Derek Goodwin
I used to have this
rusty old bike.
1 4
25
3
Here are five proof-positive ways to
get yourself in good working order.
Spend time alone.
And I mean actually alone. Shut
down your Instagram feed and put
your phone on “do not disturb.” As
scary it as may sound, the only way to
be fully ready to be in a relationship is
to regularly spend time by yourself, and
to fall a little in love with you. Go on a
picnic, find a serene spot somewhere,
and spend your afternoon journaling,
doodling, and breathing deeply
… by yourself.
improvement, and doing my best to eat a
diet that’s wholesome and unprocessed—
which is pretty much exactly how I want my
relationships to be.
Have hobbies.
I, for example, am a passionate and
remarkably untalented tap-dancer (I’ve
even created head-turning vegan tap shoes
by having taps put on gold-toed Oxfords).
There is something about banging my feet
around and making a lot of noise that I
find primally satisfying. I know full well
that there’s no way I could possibly heed
someone else’s needs if I’m not meeting
In order to show up in relationships as the
partner I want to be, I, too, require regular
maintenance to be in good working order.
Get spiritual.
And I don’t (necessarily) mean the
traditional route of finding Buddha
or joining a “manifesting” meet-up.
Sometimes, spirituality can be gleaned
by being still while in nature, or through
exercise. I find my most meditative
moments happen while running,
sometimes while listening to mediocre
’80s rock. When we are in our bodies and
not allowing our thoughts to spiral, we
can be open to a deeper connection within
ourselves. Those grounded moments can
come in handy later, like when we need to
center ourselves during a lovers’ quarrel
about who drank the last of the coconut
creamer without replacing it.
Be healthy.
I’m talking about in all the ways, both
physically and emotionally. Though you
needn’t invest in a ThighMaster, having
regular routines that prioritize your wellbeing means you are treating yourself
as the worthy warrior you are. The Law
of Attraction is most certainly real: if you
are a workaholic with no time for your
self-betterment routines, you won’t wind
up attracting anyone, because that wouldbe person will also be too busy working
to meet you. I find R&R by sitting in a
jacuzzi, reading books that advocate self-
my own first (unless their needs involve
organic dark chocolate—then we could
make a deal).
Repair your bike.
These days, I have a bright-orange bike
with fat tires and an air pump on a holster
(no flat tires for me!), and I ride it all the
time. It also doubles as a room divider or art
installation in my studio apartment, and its
prominent placement is a good reminder
to keep things tuned up so that whenever
exciting opportunities present themselves,
I am ready for the ride. There are ocean
sunsets to see, sweet smoothies to sip, and
relationships to be bettered. Get out that
wrench, lovers.
xo,
Jasmin Singer (jasminsinger.com) is the
senior editor of VegNews, the author of the
memoir Always Too Much and Never Enough,
and the co-host of the Our Hen House podcast.
VEGNEWS.COM
VegNews
69
media
veg
Southern
Comfort
When Jenné Claiborne
first went vegan in
2012 while working
at New York City’s
legendary Peacefood Café, she was
struck by how her long-standing
stomach pains were instantly
alleviated. Health quickly joined
ethics as leading motivators for
living a plant-based life, and like
that, the Georgia native was on a
mission: to veganize all the Southern
comfort foods she’d enjoyed as a
child. Six years later, Claiborne’s first
cookbook, Sweet Potato Soul,
represents her delectable successes.
Jam-packed with vegan soul foodinspired dishes such as Peach-Date
BBQ Jackfruit Sliders, Coconut
Collard Salad, and Cream Cheese
Pound Cake, the 100-recipe feat—a
culmination of Claiborne’s years as
a vegan chef and award-winning
blogger—features recipes trialled,
tinkered with, and perfected in her
very own kitchen. So come hungry,
because this is one cookbook that,
like Claiborne herself, has a whole lot
of soul.
Claiborne’s
brown sugar-pecan
cinnamon rolls get the
Southern treatment
thanks to a smearing
of sweet potato cream
cheese frosting.
70 VegNews JANUARY+FEBRUARY 2018
Let’s Cook
Love to cook? Don’t miss today’s latest
and greatest cookbooks that make
whipping up a plant-based feast a breeze.
Real Food, Really Fast
Oakland-based food
photographer Hannah
Kaminsky is on a mission to
disrupt your take-out rut with
budget-friendly recipes that
can be made in less than 10
minutes—quicker than it takes
for a pizza to be delivered!
Must-make: Hash Brown
Waffles, Sausage Gumbo
Burgers, and S’mores
Baked Alaska
Power Plates
Opposite: Sydney Bensimon, Harmony Books, © 2017
Each of the 100 one-dish
recipes in Food52 author Gena
Hamshaw’s cookbook contains
just the right combination
of healthy fats, complex
carbohydrates, and plantpowered proteins to make a
complete vegan meal.
Must-make: Smoky Red Lentil
Stew with Chard, Falafel Bowls
with Freekeh and Cauliflower,
and Spinach and White Bean
Gnocchi
Our top
picks!
The Plant-Based
Solution
Author Joel Kahn, MD—
“America’s Healthy Heart
Doc”—debunks the notion
that consuming “free-range”
animal products are the key
to better health by presenting
a 21-day plan with recipes
drawn from his Detroit-area
restaurant, GreenSpace Café.
Must-make: Lemon Poppy
Breakfast Cookies, Sesame
Ginger Miso Bowl, and Kale
and Mushroom Gratin
The Main Street Vegan
Academy Cookbook
Lauded speaker Victoria
Moran and seasoned culinary
instructor JL Fields recruited
dozens of plant-based coaches
to compile this 256-page
guide with inspiring recipes
and tutorials for helping vegan
newbies navigate the world of
compassionate living.
Must-make: Pepperoni Pizza
Puffs, Sicilian Orange Salad,
and Crisp Mocha Peanut
Butter Bars
The How Not
to Die Cookbook
The Dirty Vegan
Cookbook
The cookbook companion
to Michael Greger, MD’s
bestseller of the same name,
this collection of more than
120 recipes draws from the
good doctor’s expansive
knowledge of using animalfree foods to treat and
prevent disease.
Must-make: Superfood
Breakfast Bites, Spaghetti
Squash Arrabiata, and
Two-Berry Pie with PecanSunflower Crust
“Clean eating” gets down
and dirty with holistic chef
Catherine Gill’s new cookbook
that aims to break through
veganism’s hippie-granola
stereotype with recipes for
“vegan junk food” made from
healthful ingredients.
Must-make: Baked Macaroni
and Cheese, Roasted Brussels
Sprouts with Sweet and Tangy
Curry Drizzle, and Amazing
Apple Pie
VEGNEWS.COM
VegNews
71
veg
media
Get Digital
Look no further for the very best vegan happenings
in social media, blogs, podcasts, and more.
From My Bowl
Lisa Lorles
Naturally.jo
Miami-based yoga enthusiast Caitlin
Shoemaker makes wholesome plantbased living look easy in this beautiful
lifestyle blog. Complete with tips on
oil-free cooking, recipe e-books, travel
guides to vegan hotspots, and kitchen-tool
recommendations, From My Bowl makes
a more healthful life (filled with mangozucchini blondies and cheesy breakfast
pizza) deliciously attainable.
frommybowl.com
Filipino-Canadian student Lisa Lorles
shares everything from healthy vegan
recipes (such as avocado-chickpea
sandwiches and pesto pita bakes) to
toning workout routines with more than
340,000 YouTube followers. The 22-yearold incorporates her nutrition
education into her “What I Eat In a Day”
segments, providing informative and
healthy facts on the different dishes she
whips up for busy school days.
youtube.com/lisalorles
The 16-year-old Peruvian blogger known
only as “Jose” might be one of the most
followed (and talented) vegan teenagers
on Instagram—and one look at this
feed proves it. Naturally.jo’s stunning
photos are bound to impress, thanks
to on-trend pastels, galaxy-inspired
smoothie bowls, and berry-loaded raw
cheesecakes. With more than half a
million followers, Jose is one young artist
you should be following now.
instagram.com/naturally.jo
Vegetarianism:
The Story So Far
Shine With Plants
Nutriciously
The Chicago-based mother known publicly
as “Fabiola” gives followers a glimpse into
her vegan, health-centered family
life, with regular appearances from her
husband and adorable 16-month-old
daughter Chelsea. Expect eye-popping raw
fruit and vegetable creations, motivation to
stay grateful, and even snapshots of baby
Chelsea attempting yoga … which is about
the cutest thing we’ve ever seen.
instagram.com/shinewithplants
Curated by German couple Lars and Alena
Schowalter, Nutriciously is full of tips and
tricks perfect for those ready to embrace
a whole-foods diet and lifestyle. Look for
always-evolving information on a wide
range of topics, from meal-planning 101
and how to build muscle to simple recipes
perfect for new vegans—including
risotto and black bean burritos.
nutriciously.com
In this special series from The Vegan
Option podcast, British radio producer
Ian McDonald takes listeners through
a 15-part backstory of veganism,
with episodes featuring leaders
such as Maneka Gandhi and John
Wilkins, examinations of famous
historical figures from Ancient Greece
to the French Revolution, and visits
to historic relics in India and France
where veganism unfolded.
theveganoption.org
72 VegNews JANUARY+FEBRUARY 2018
Hit List
t!”
t its bes
“Food a
Ever wonder what VegNews editors are obsessed
with? Here’s a look at the media we can’t get enough
of (when we’re not reading VegNews, that is).
“I’m currently devouring Clean Meat: How
Growing Meat Without Animals Will
Revolutionize Dinner and the World, a
refreshingly provocative book that details the full
scope of how lab-grown meat—or, meat without
the animal—is the only way forward for animal
welfare, human health, and the planet.”
—Jasmin Singer, Senior Editor
“I love starting my mornings by listening to the Live
Planted Podcast on my walk to work, as host
Alyssa Girgash interviews a diverse selection of vegan
artists, bakers, professional athletes, and movie
directors on subjects ranging from zero-waste
living to body image and self-love.”
—Sarah McLaughlin, Editorial Assistant
•
roo
ne
t s mar ket
•
“Lately, I’ve been getting endless kitchen
inspiration from VeganMexicanFood.com—
a recently relaunched, comprehensive Englishand Spanish-language website created by Chicanx
activist lauren Ornelas—that showcases amazing
plant-based recipes that remind me of home,
while delving into issues of decolonialization.”
—Richard Bowie, Associate Editor
st
• great sa
ge
• Baltimore / DC Area •
443.535.9400 • greatsage.com
Winter
Warmth
“As we enter a new year, it’s the perfect time to
become more mindful of our food choices and
eating habits. That’s why I can’t put down bestselling author Lani Muelrath’s The Mindful
Vegan, filled with enlightening ways to find
peace and balance around what and how we eat.
—Colleen Holland, Publisher
“Garden Plate, a vegetarian food app, is filled
with beautiful photos and easy-to-make recipes such as
Coconut Blueberry Bars and Scrambled Zucchini, which has
helped me tremendously since moving to a new place with a
tiny kitchen. Creative, simple plant-based meals are a
cinch now, and I don’t have to eat out all the time!”
—Aruka Sanchir, Editorial Assistant
Edward & Sons Trading Co., Inc.
Convenience Without Compromise®
TM
VEGAN
(805) 684-8500 • edwardandsons.com
VEGNEWS.COM
VegNews
©
73
The Brooklyn-based craft
chocolatiers at Eat Chic specialize
in small-batch, nut butter-filled
chocolate cups, and the company’s
array of stunning gift boxes has us
completely enamored—just in time
for Valentine’s Day. Fillings range
from peanut butter and sea salt to
lemon-poppy seed-cashew butter,
and each cup is artfully topped with
ingredients like candied orange,
rose petals, and crushed nuts.
eatchicchocolates.com
When struck with a craving for
savory, salty bar food, we’re
reaching for bananas and
feeling totally satisfied. Our
secret? The new ‘Nana Chips
from Bubba’s Fine Foods.
Low-sugar green bananas
are transformed into Blazing
Buffalo, Macho Nacho, and
Grand Garlic Parm chips made
with simple ingredients such
as olive oil, garlic, mustard,
and onion—and are gluten-free
and paleo-friendly, to boot.
Safe to say: this is one snack
we’re bananas for.
bubbasfoods.com
Veg
Picks
Searching for today’s hottest
vegan products? Look no further.
Count on VegNews editors to
taste and test all products we
recommend to our readers.
illustrations by RUBY ROTH
The squeezable, portable yogurts of our
childhoods have officially made a dairyfree comeback. California vegan cheese
company Kite Hill crafts their traditionally
cultured Strawberry Banana and Wild Berry
yogurts with reduced-fat almond milk, real
fruit, and live active cultures and seals them
right into kid-friendly tubes. We’re packing
them into our little ones’ lunch boxes, and
throwing a tube or two in the freezer for a
frozen snack in between deadlines.
kite-hill.com
74 VegNews JANUARY+FEBRUARY 2018
Chilly weather won’t keep us from ice
cream sundaes, especially when they’re
delivered straight to our door! Thanks to
Daily Harvest—a New York company
specializing in frozen, ready-to-blend fruit
packs—organic superfood sundaes
made with nutritious (cauliflower,
chickpeas, zucchini) and delicious
(cacao, almonds, coconut)
ingredients are just a quick
blend away. The result? A
mouthwatering, healthful
ice cream treat in flavors
like Chocolate Hazelnut and
Strawberry Cheesecake that
you can enjoy in seconds.
daily-harvest.com
Lightlife already won us over
when it made all of its products
completely vegan in 2017, but
now, with its brand-new Veggie
Deli Slices, we’re completely
hooked. The company’s seitan
slices get a vegetable boost
from kale and white beans or red
peppers and chickpeas, making
them a perfect addition to our
post-workout snack wrap.
lightlife.com
Valentine’s Day is around the corner, and
Santa Margherita’s sustainable, vegan
The ’90s are roaring back with a
vengeance, and the trend we’re
most excited about just so happens
to be Fabio-approved. Pop culture
mainstay I Can’t Believe It’s
Not Butter is appealing to plantbased crowds with It’s Vegan—a
super-smooth, dairy-free buttery
spread we’re happily smearing on
blueberry pancakes, using to bake
flaky pastries, and melting over airpopped popcorn. Believe it!
icantbelieveitsnotbutter.com
We’re not lying when we say one of our
new healthy snacks is a cheesy, baconflavored dip, thanks to NuCulture
Foods’ Bacony Chipotle spread.
Made with wholesome ingredients
like cashews, coconut oil, lime, and
nutritional yeast, this creamy dip
packs a punch of probiotics, and
is our go-to for crudites, avocado
sandwiches, and a bold twist
on macaroni and cheese.
nuculturefoods.com
Prosecco Superiore just may be the key to
success for a hot date. Made from aromatic
Italian Glera grapes, this crisp sparkling
wine is complex, boasts hints of sweet
pineapple, and pairs perfectly with a king
oyster mushroom risotto or a vegan cheese
board. Even better? The eco-friendly brand
also offers a vegan rosé and pinot grigio.
santamargheritawines.com
VegNew
s
Approv
ed
This time of year, our New Year’s
resolutions have us loading up
on tons of leafy green salads and
nourishing soups. And with Kelly’s
Croutons, we’re actually looking
forward to every meal. The familyrun California company combines
sourdough bread, organic cultured
vegan butter, fresh garlic, and cheesy
cashew parmesan for flavorful,
crunchy croutons that’ll test your
restraint. No soup to be had?
Eat them by the bag!
kellyscroutons.com
Organic. Raw. Free of refined
sugar … and completely delicious.
The adorable sandwiches from
Colorado’s artisanal NiceCream
Sammies are as tasty as
they are wholesome. Cocoa or
salted-vanilla vegan ice cream is
sandwiched between raw cookie
dough or brownie batter, hand-cut,
and then individually wrapped
for an indulgent dessert you
won’t be able to resist.
nicecreamsammies.com
Lovers of breadcrumb topped
macaroni and cheese, rejoice!
Kelly’s also sells its trademark
croutons in Just Crumbs form.
VEGNEWS.COM
VegNews
75
FOOD
SHOPPING
SHOPPING
SHOPPING
RESTAURANT
SERVICE
SERVICE
SERVICE
CRUELTY FREE SINCE ‘93
THE
DUFFEL
SIMPLE, FUNCTIONAL, DURABLE
BAGS FOR ALL YOUR TRAVELS
SERVICE
VEGNEWS.COM
VegNews
77
©PETA / Repórter Brasil
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sell Leather.
PETA recently revealed that the world’s largest leather processor, in Brazil,
was branding calves on the face and electroshocking and beating cows and bulls.
Another PETA exposé, in China, revealed that dogs are being bludgeoned and killed for their skin.
No matter where they’re produced, animal skins are a result of cruelty.
Leather production also pollutes our environment and contributes to climate change.
H&M, one of the world’s largest retailers, already uses innovative vegan leather options
and claims to care about animal protection and a cleaner environment.
LF TO 73822.
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Message and data rates may apply. Periodic messaging. Text to end or for info. Full terms are at PETA.vg/txt.
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ove.
duo ight essen r to lasting l
date-n vegan led he
ailing from Queensland,
Australia, 33-year-old singersongwriter Jessica Origliasso
of multi-platinum recording
artists The Veronicas is a bona fide star—
and a passionate, outspoken vegan. Along
with bandmate and identical twin sister
Lisa Marie, the velvety-voiced crooner
has graced magazine covers, taken home
MTV Video Music Awards, and had a slew
of chart-topping hits (2016’s “On Your
Side” has racked up more than 23 million
views on YouTube). But even with those
accolades, Origliasso has another way
of measuring success: social change. In
between speaking at marriage-equality
rallies, volunteering with marine
conservation organization Sea Shepherd,
and sauntering down the red carpet with
her girlfriend (Orange is the New Black star
and fellow vegan Ruby Rose), Origliasso
found time to share her vegan love checklist
with us.
Jessica’s Date Night
Must-Haves
Sweet sentiment
No date is complete without chocolate—
especially around Valentine’s Day! I have two
favorites: VEGO’s Whole Hazelnut Chocolate
Bars and Treat Dreams—I am obsessed
with their vegan cream eggs.
In the mood
Eye love it
My go-to date-night look is a striking cat
eye. I’m obsessed with Urban Decay’s
range of vegan products. I use their
Perversion Waterproof Fine-Point Eye Pen
and Troublemaker mascara.
80 VegNews JANUARY+FEBRUARY 2018
Jessica Origliasso: Michael Kovac
Music sets the mood for exactly how I want
to feel. At the moment, H.E.R., The Internet,
and SZA (a rumored vegan) are all on
rotation.
Very Valentine's
One of my favorite Valentine’s Day memories
is singing karaoke in New York City with
Ruby seven years ago. We had an epic battle
with a group of amazing Broadway singers
who had just come off stage from a show—
and we won!
Fancy femme
When I dress up for an evening out, my goto is a Shrimps faux fur coat paired with
cruelty-free shoes and a beautiful, leatherfree Stella McCartney handbag.
Lasting lust
I get in the mood by sprinkling some Moon
Juice Sex Dust—a blend of mushrooms
and herbs that provide energy and vitality—
into my morning smoothie.
Compas sionate Resort
on the Mendocino Coast
Compassionately comfy
Most nights in my home are Netflix nights
spent on the couch with my girlfriend (we’re
currently watching Racing Extinction) and
our three rescue chihuahuas. To stay comfy,
I throw on my favorite “Vegan Forever”
tee from Earth Forever and cuddle with my
little family.
Love, actually
Before I go out on a date, I get grounded
and focus on self-love. Becoming vegan
helped me to become proud of the person
I am, while valuing the importance of
self-awareness. It has taught me about
compassion and patience, and that alone
has helped me attract more love into my life.
Scent of a Rose
When it comes to a great date, I need to
engage all my senses. My favorite scent?
Ruby’s pheromones. End of story.
Eco-Luxury Accommodations
Award-winning Vegan Dining
Canoeing & Biking
Massage in the Forest
Wellness Center
Organic Farm & Gardens
Pets Welcome
Courtesy of @rubyrose
m e n d o c i no . c a l i f o r n i a
800.331.8884
stanfordinn.com
Ruby and Jessica, two gre
at
vegans that are greater tog
ether.
VEGNEWS.COM
VegNews
81
Pretty in Pink
Rose-hued breakfast bowls, ice cream, and everything
in between are just the latest vegan food trends that are
sweeping the internet. Our social media feeds are teeming
with blush-colored foods, and we’re totally tickled pink!
82 VegNews JANUARY+FEBRUARY 2018
Top row, left to right: @panaceas_pantry, @mari.linni, @foodie.yuki; Middle row, left to right: @myberryforest, @swoon.food, @vanelja; Bottom row, left to right: @shakeforshape, @vanelja, @purelykaylie
theend
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