Global Vegan Magazine Event Edition - Planted Expo Vancouver 2022

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Global Vegan Magazine and PlantedLife acknowledge that these events, from coast to coast to coast, are on traditional territories of Indigenous Peoples.​ More specifically, our home base of Vancouver is on the traditional, unceded, and ancestral lands of the Coast Salish peoples–Sḵwx̱ wú7mesh (Squamish), Səl̓ ílwətaʔ/Selilwitulh (Tsleil-Waututh) and xʷməθkʷəy̓ əm (Musqueam) Nations.

O N THE COVER Jennifer Stojkovic Photo by Justin Chee

This special edition of Global Vegan Magazine was created in partnership with Planted Expo.

Founder / Co-owner / Editor-in-Chief

Nia Seney Co-owner Associate Culinary Editor & Test Kitchen

Karen Olenik Writing & Editing

Carole Audet (Independent)

A PROUD MEMBER OF: Graphic Design

Nia Seney & Matt Lazzarotto (Independent) Subscriptions

Copyright: Design, layout of Global Vegan Magazine, photography, interviews, articles, brand elements, or any other content of this magazine may not be used without explicit documented permission from the publisher.

Advertising & Wholesale Event Editions

In collaboration with Planted Expo


Global Vegan Magazine is printed on recycled FSC® compliant paper produced in an ISO 14001 certified mill. Printed in Canada by an FSC®-Certified company. FSC® Chain-of-Custody certification allows companies to label their FSC® products, which in turn enables consumers to identify and choose products that support responsible forest management. For publishers, this means that we can confidently select and print on environmentally sound paper substrates that are traced from origin to consumer. This magazine is 100% recyclable.


Magazines Canada Global Vegan Magazine is not responsible for the content in ads provided by external companies and does not guarantee their content will align with a reader's personal views. We strive to do our due diligence in publishing ads from companies that align with the vegan lifestyle by using strict advertising and contributing criteria in an effort to ensure you are provided with reputable vegan content. We are not responsible for actions of advertising companies or contributors and are not liable for information they provide.

Letter from Stevan Mirkovich Co-Owner/Chief Relational Officer, Planted At Planted Life, we’ve set an intention: to get the big picture parts of veganism and the plant-based movement aligned and aimed squarely at our movement’s core value: compassion for all living beings. I’ve lived through the opposite tact. I’ve been on the bruising end of exacting judgment and it’s not fun. People can get caught in either/or thinking and black or white morality. Veganism has not been immune to these insider group dynamics. Let me state it plainly: I am talking about vegan-on-vegan cruelty. In the plant-based movement, my antennae are on high alert, because, earlier in my life, I was on the receiving end of this type of vitriolic aggression while I journeyed through tribal religion. It’s particularly insidious when the attacks turn inward in a movement. At that point, the dividing lines and boundaries become more and more particular in an effort to craft as narrow a definition as possible of what is right/wrong, who’s in/out, and what defines us/them. Without a doubt, values, issue definition, and accepted group norms are important in any movement. However, instead of overly-defining the lines in an attempt to gain this clarity at the expense of inclusiveness, our hope at Planted Life is to participate in painting a beautiful and enchanting centre: compassion for all. A core of compassion so compelling that it captures our attention and becomes the lens through which we do all of our advocacy, celebration, and business. We’ve observed that the world we live in is complex and full of nuance. And yet, even when we disagree about certain ‘vegan issues,’ we can hold to the core of compassion by choosing to err on the side of compassion for all living beings. That’s where the plant-based magic is!

Stevan Mirkovich, Co-Owner/ Chief Relational Officer, Planted

Learn more about Planted Life at:

plantedlife |

plantedexpo | #plantedexpo |

Letter from the Editor More than ever these past few years, one of the most meaningful goals of our team has been to collaborate with those whose values promote inclusion and kindness. This is why we feel so connected to the Planted Expo team and their beautiful vision of community. They've created a welcoming space where everyone is working together to advocate for veganism in their own unique way, while encouraging others to take part. That's how we'll see momentum building for this lifestyle. We've seen this in action already and it gives us tremendous hope for the future. Thank you to the Planted Expo team for being an inspiring example of how it's done. The Global Vegan team is beyond excited for in-person events like this to be back, and to see all the vendors that are able to take part. The variety and innovation seen at this event are truly inspiring! It takes an enormous amount of energy and grit to start and run a business and we'd like to acknowledge and express our gratitude for all the people who make the vegan and plant-based products we love, the services we've come to enjoy and making our world that much kinder for all.

Nia Seney, Editor-in-Chief

globalveganmagazine | #globalveganmagazine

Explore the expo and locate your favourite brands!


SATURDAY JUNE 4 10:00–10:45

Vesanto Melina: Unleashing the Power of the Plant-Based Diet


Nicholas Carter: Ecological Crisis and the Food System: What Can We Do?


Jennifer Stojkovic: The Future of Food Is Female


Running and the Plant-Based Diet: Stories and Experiences from the Local Run Community

Running Panel: Sean Hamilton, Zach Berman, Dean Morris and Erin Ireland Scott Jurek: Ultra Vegan: The Living Legend


Nimai Delgado: Lessons from a Lifetime of Compassion


Dan and Sheanne Moskaluk: Frontiers in Vegan Activism

























Scan the QR code for the most up to date information and schedule. Schedule subject to change.

SUNDAY JUNE 5 Akeem Pierre: Love! Love! Love! & Plant-Based Wholeness


Joey Haywood: King Handles: Why I Went Plant-Based!


Chanthy Yen: The Future of Food is Plant-Forward


Shilpa Kothamangalam: Performance: Bharatanatyam Dance


Ali Tabrizi: Seaspiracy: Why I Made the Film and What We Still Need to Do


Carleigh Bodrug: Plant-You: Cooking Has Never Been Easier


Pamela Fergusson: Raising Your Kids Vegan: From Birth to High School


Laura Simonson: Chewsing Plants for Dogs Will Change Our World!
































Ly u m y b e a r . c o m T


Lion’s Mane Mushroom Crumble with Creamy Udon Noodles Ingredients • 1 package Big Mountain Foods Lion's Mane Mushroom Crumble • 1 Tbsp olive oil • 4 portions udon noodles (I like frozen and portioned ones that just need a quick blanch) • ½ cup cashew cream (recipe below) • 1 lime • 2 to 3 green onions, trimmed • 2 to 3 sprigs Thai basil • 2 Tbsp chili crisp

Instructions 1. In a nonstick or cast-iron pan, heat oil over medium-high heat and

add the Mushroom Crumble. Toss regularly until slightly browned with some crispy bits (4 to 5 minutes) then set aside on a plate. 2. Cook udon noodles according to package. Strain noodles but keep a cup or so of the water. Add noodles back to the pan with the cashew cream and add blanching water to get desired consistency of cashew cream sauce (should be liquid but thick enough to coat the noodles. Toss over medium heat for 1 to 2 minutes. You can always add more cream or more water. 3. Plate noodles and cream sauce then spoon Mushroom Crumble over noodles. Finish each plate with a squeeze of lime juice, chopped green onion, torn pieces of Thai basil and a couple of spoonsful of chili crisp drizzled.

Cashew Cream Ingredients • 1 cup raw cashews • 1 clove of garlic, chopped • 2 Tbsp olive oil • Salt and pepper to taste

Instructions Cover and soak cashews in water for 1 hour to soften. Drain and add to a blender with garlic, oil and ½ cup of water. Purée until smooth and then season. This will give you more than enough for the recipe above, but it’s good to have on hand in the fridge to enjoy on pizza, pasta or to finish soups. ADVERTISEMENT




Jennifer Stojkovic has built her career as an internationally recognized community relations leader for the world’s largest tech companies in San Francisco, the capital of innovation. During her career in tech she became increasingly interested in blending her passion for change in the food system with her experience and network in Silicon Valley. In early 2018, Jennifer launched a “Future of Food” series of partnerships bringing together CEOs and founders from leading tech brands, including WeWork and Airbnb, with emerging CEOs from the burgeoning food tech industry to establish food as the “Tech 2.0”. Jennifer has just released her first book titled The Future of Food is Female.


It didn't take long for Jennifer to notice the inequities facing female founders in the food tech industry — and the unfortunate parallels drawn from the same experiences she has combatted in her career as a woman at the intersection of tech and politics in the Valley.

Jennifer, what was the catalyst that started your vegan journey? Though I grew up in a rural town outside of Toronto surrounded by farm life, little thought or attention was ever paid to my food choices. It was not until I was in my early 20s that my life was turned upside down and my view of food was forever changed when my husband’s best friend was murdered in a tragic act of violence. While going through the murder trial, my husband and I decided to go to the prison and forgive the murderer. In that act of compassion, it became clear to me that I could not continue living my life without acting in compassion in all that I do—the most obvious place to start was my plate.

Tell us about the Vegan Women Summit and how it began? I built my career as a leader in Silicon Valley working with the world’s largest tech companies like Google, Facebook, and Microsoft. It’s no secret that tech is a white male-dominated space, and I struggled with being the only woman in the room for much of my career, particularly in the early days. As I noticed food technology begin to catch on in the mainstream in

2018, I set forth to bring my talents and expertise from tech to the burgeoning new industry. Unfortunately, I discovered pretty quickly that even the future of food was lacking representation, so I set forth to change the course of this industry and Vegan Women Summit was born. Our original goal was to build a diverse and equitable future of food through empowering women, particularly women of colour, to bring compassion to their careers, but today we focus on all aspects of animal-free innovation such as food, fashion, beauty, and biotechnology.

What are the core goals of Vegan Women Summit? Our mission is to empower the nearly 4 billion women across the planet to build a kinder, more sustainable world. We are creating representation across all levels of animal-free innovation, whether it is through funding opportunities for founders at our pitch competitions, access to the world’s top food tech opportunities through our job networking series or educating women about investing in missiondriven start-ups. Women, particularly women of colour, continue to be drastically under-represented in this industry


with less than 3% of all venture capital dollars invested globally in women founders and less than a percent invested in women founders of colour. What began as 250 women in a room in San Francisco two years ago is now 40,000 women professionals across six continents— and we’ve only just begun.

What are some emerging technologies that we should be excited about? The food space is one big white space in many ways, as we’ve only just scratched the surface of what we can do. Two particular technologies I am excited about are precision fermentation and mycelium/fungi. Precision fermentation is a technology that can create animal proteins from non-animal sources, such as yeast or algae, through an innovative new fermentation process similar to how we brew beer or kombucha. This technology is completely safe, does not involve the use of animals, and has already launched in markets in the United States and Hong Kong with dairy products such as Brave Robot ice cream or egg whites from The Every Company. Newer companies are now looking to unlock other animal proteins through this technology, such as casein, which is the defining factor of animalbased cheese. Global Vegan Magazine - Event Edition

The other technology that excites me right now is mycelium (the room system underneath fungi) and fungi technology, which is at its earliest stages. The fungi kingdom is still relatively undiscovered with tens of thousands of species still to be identified, which could unlock incredible opportunities for food, materials, and more. A number of new hyper-realistic vegan meat start-ups, such as Libre Foods bacon or Meati chicken, are using this technology, which could greatly accelerate the move away from meat. This technology is also successfully being used in materials with everything from Stella McCartney boots to sports cars and jets using fungi-based leather!

Indulge our curiosity about analytics. What are some interesting stats you’ve learned in the vegan food space?

food technologies. It is both an inspirational and educational read for anyone interested in learning about how we can create a better world through technology and innovation to end factory farming.

The first vegan product most non-vegan consumers ever purchase is non-dairy milk. In fact, over 40% of households in North America buy vegan milk, usually almond milk. Contrast this with the fact that less than 1% of households buy vegan cheese! Our industry has so much room to grow.

When did you climb Mount Kilimanjaro and what made you decide to do it? Please share your experience!

Please share about your new book, The Future of Food Is Female.

What are the types of metrics you use to forecast trends in this industry? Many different industry reports capture data around industry growth, including not only animal alternatives in food, but also beauty, fashion, and more. Metrics include everything from financial forecasting, such as cumulative annual industry growth, to polling and consumer panels about demand, such as what types of products consumers are interested in. The rate of vegan beauty growth continues to skyrocket and could overtake vegan food for the fastest industry growth rate within a few years.

The Future of Food Is Female is the world’s first and only book about women leaders in the future of food. The book features original stories, insights, and expertise from CEOs, scientists, celebrities, politicians, and other trailblazers around the world working to create animal-free innovation through plant-based, cell-based, and other


I climbed Mt. Kilimanjaro in August 2021 with an all-vegan climbing group, including Milo Runkle, Founder of Mercy for Animals, and my husband, Pavle Stojkovic. Our goal was to showcase the power of a plant-based diet and its impact on athletic performance. Fueled by a completely vegan diet, gear, and equipment, we summited in the shortest time possible in only six days. Even more exciting, we raised nearly $25,000 to end factory farming. Summiting Kilimanjaro was a challenging and life-changing feat and I recommend it to anyone who is looking for the adventure of a lifetime! I’ve always believed that one of the best forms of animal activism I can do is to showcase the exceptional strength and ability of a vegan diet and lifestyle.

Please share a piece of advice for women who might be hesitant about starting their own business. Get off the starting line and just START! The biggest challenge facing most entrepreneurs is not

I’ve always believed that one of the best forms of animal activism I can do is to showcase the exceptional strength and ability of a vegan diet and lifestyle. -Jennifer Stojkovik

running a business but starting one. No business is ever “ready” and there is no such thing as the perfect time. Further, if you are starting a business in a space like plant-based or food technology, understand that the sooner you start, the sooner you can save the planet, spare the lives of countless animals, and empower people to take back their health.

What are your hopes and goals for the future? Any projects you would like to share with our readers? I hope to excite and energize people to look forward to a better future for the planet and our fellow inhabitants,

both humans and animals. We have a tremendous challenge at hand with our climate crisis, but we also have the opportunity of a generation to make a difference. With all of our skills, talents, and expertise together, we can change the world—and that’s only going to happen if we identify, empower, and support the work of the many, not the few.

The future food system will be built by women and leaders from diverse backgrounds, experiences, geographies, races, ethnicities, and abilities. I am working on creating that opportunity in a very big, gamechanging way for the world and will have more to share soon!


To learn more about The Future of Food is Female and the Vegan Women Summit and to connect with Jennifer: veganwomensummit jenniferstojkovic vegwomensummit Find the VWS Pathfinder Podcast on Spotify! Visit: for more info.

When Life Gives You Lemons


This anti-inflammatory and antioxidant-rich latte is creamy, delicious and oh so refreshing.

Drop in and try one of our indulgent desserts. Also open for lunch, dinner or takeout. Brunch served daily. Visit our website for current hours and menus. @plantitudeladysmith | | 431 1st Ave, Ladysmith (250) 924-1201

It will make you feel like you’re BUCK naked on a hot summer day! It’s also gluten-free, dairy-free and 100% vegan. For Turmeric Latte Mix: • 5 Tbsp ground turmeric • 2 tsp ground ginger • 2 tsp ground cinnamon • 1 tsp ground cardamom • 1 tsp ground cloves • 1 tsp freshly ground black pepper

fun, earth-friendly, nutritious

Mix the above together and store it in a glass jar. (You’ll only need a teaspoon for this recipe.)

For the Iced Turmeric BUCK Latte

SERVES 2 Add to blender:

1. 2 cups of BUCK™ Original mylk 2. 1 tsp turmeric latte mix 3. 1 or 2 Medjool dates (or other sweetener of choice) 4. Handful of ice 5. Blend until well mixed and ice is crushed completely. Pour over ice and enjoy!

See you at Planted Expo! Here’s 20% off!

o t s p i T r u o Y H e lp n e r d Ch i l e r o M Eat s t n a Pl la Ferg By Pame


Most parents know the frustration of working hard on preparing a healthy meal, only to have their children tell them it is disgusting and they don’t want to eat it. Encouraging kids to be open to trying a range of foods will make mealtime more fun for everyone, and make it easier to meet their nutritional needs. Here are a few of my best tips to encourage your children to fall in love with plant-based foods.


Talk to Them About the Why Sharing your motivations for eating plants— health, performance, the environment, or loving animals is important. This can help kindle their motivation for healthy plantbased eating. Inspiring your kids with the ‘why’ will encourage them to feel more adventurous and support them in knowing they have power and can impact the world for animals and the environment. Children are naturally empathetic. Tap into that empathy to motivate them to do their part by eating more plants.

Get Them in the Kitchen! Kids love learning by doing, especially when you make it fun. Get them involved in the kitchen by giving them special jobs, and you will be amazed at how seriously they take it and how much they enjoy it. I suggest doing this with one child at a time, and prep a little ahead so you have space and a task ready just for them.

Here are a few ideas of how kids can join in: • Washing and prepping produce • Reading and following the recipe (if they’re old enough to read) • Stirring and mixing • Measuring dry and liquid ingredients • Adding ingredients into the mixing bowl or pan • Pushing the buttons on the food processor or blender • Taste-testing (everyone’s favourite!) When you serve, make a big deal of their contributions. They will be more likely to eat what they had a hand in making.

Have Fun With Smoothies Smoothies are some of the most kidfriendly recipes. They taste great, look beautiful, and can be packed with easy-toeat nutrition. Here are my best tips for kid-friendly smoothies: • When choosing bananas, make sure to select the sweet, brown spotty ones. They taste better and they’re better for you. • Use frozen fruit and veggies. It’s quick and easy. • Pitted dates or date paste provide an easy way to add sweetness, fibre, potassium and magnesium. • Use fortified soy or pea milk for added calcium and protein. • Include peanut butter and/or hemp seeds for extra fat and protein.

Try these tips to get your children to open up to eating more plants. These ideas are useful for families who are looking to eat plant-based as a family, and also for vegan families who want their children to be more open to healthy options. I found these ideas helpful when I transitioned my four children to a plant-based diet when they were 12, 11, 8 and 4 years old. The biggest factor was bringing them into the kitchen and giving them a feeling of power over their food choices. Remember that most food battles are about control, and when we empower our children with knowledge and experience in the kitchen, they will become more confident and adventurous eaters.

• Make the smoothies into popsicles.


Sea Spice Avo Bagel

Simple steps:

Take your avocado toast to the next level with this recipe, featuring our signature seaweed seasoning made with BC-grown seaweed, Sea Spice.

3. Cut your lemon into quarters.

What you’ll need: • Bagel of choice

1. Open your avocado and slice it lengthwise into strips. 2. Wash your cherry tomatoes and cut them into halves.

4. Cut your bagel in half and toast it until light golden brown. 5. Add the slices of the avocado generously onto the open-face bagel, ½ an avocado per side. 6. Place a nice selection (about a handful) of the sliced cherry tomatoes.

• One lemon

7. If you are including the bonus ingredient arugula, add a few pieces at this step.

• Extra virgin olive oil

8. Drizzle with your olive oil.

• One avocado

• Cherry tomatoes • Kove Sea Spice • Bonus topping: Arugula for a nice peppery kick and some greens


9. Shake on a generous amount of Sea Spice. 10. Add a squeeze of lemon juice.

Breakfast Tacos

How do we like our eggs? Made from plants and made in Canada.


Set up a killer taco bar with scrambled JUST Egg, chunky salsa and fresh cilantro. SERVES 4 TO 6

Ingredients • 6 6-inch tortillas, corn or wheat • 1 12 oz. bottle JUST Egg or 4 JUST Egg Folded • 3 radishes, sliced thin • 1 large avocado, sliced or cubed • ¼ cup cilantro, chopped roughly • ¾ cup chunky salsa or pico de gallo • 1 lime, sliced into wedges

Instructions 1. Cut the radishes, avocado, cilantro and limes as directed. Set each ingredient out in separate bowls or on a tray for your taco building station. 2. In a large nonstick skillet, scramble the JUST Egg over medium-low heat until just cooked through, breaking up with a stiff spatula. Add the scramble to the line-up of toppings. Or, if using JUST Egg Folded, heat according to the package directions, then chop into ½-inch strips. 3. Warm the tortillas, then fill them with desired amount of each topping. Serve immediately, with wedges of lime. ADVERTISEMENT

Visit Follow @justegg

There’s Never Been a More Crucial Time to Eat Plant-Based for the Planet By: Nicholas Carter

We are at a pivotal time in history. The Intergovernmental Panel on Climate Change (IPCC) recently issued another dire warning about the impacts of climate change and the consequences of inaction. We don’t want more bad news; we need a pathway to improvements and to better understand the practical solutions. One key solution, as the IPCC clearly stated, is that diets high in plant protein are associated with lower GHG emissions, and collectively shifting away from animal-sourced foods, especially beef, is one of the greatest environmental solutions. It is difficult to conceptualize the enormous amount of land we use to raise, feed, and farm animals, partly because this is largely a process hidden from people. In the hypothetical but useful to understand scenario where we fully abandon beef for plant-based meat, we would free up 3 billion hectares of land—equivalent to the continent of Africa. This land could be a haven for pulling carbon out of the atmosphere. Recent research shows that rewilding land currently dedicated to farming animals can drawdown the equivalent of the past 9 to 16 years of fossil fuel emissions, helping countries meet and surpass climate goals.

practice known as monoculture farming. However, there's a spectrum to how plants can be grown and conservation agriculture methods of intercropping, no-till, and applying compost can help here. Importantly, though, 80% of barley, 60% of corn, and 30% of wheat grown in Canada, on 15 million acres, and 80% of soy grown globally, are monocropped and fed to farmed animals who return only about 10% of the calories back in meat. Alternatively, all plants grown for human consumption use only 23% of all agricultural land, despite returning 82% of the global calorie supply and 63% of all protein. Although this would not be an easy process, we could feed 4 billion more people if we shifted to plantbased diets.

Plant-based meat manufacturers should not be immune to environmental critique, though, and undoubtedly source from soy or peas that come from a harmful


But aren’t ranchers protecting vital grasslands? As culturally idealistic as it seems, ranching in particular is an ecologically destructive business when compared to alternative uses of land. Yes, there is a spectrum to the impacts of grazing cattle, but truly seeking environmental improvements in native grasslands would be allowing native wildlife and plants to thrive and shifting away from grazing cattle. Landowners should be supported through conservation incentive programs. The vast majority of the environmental impacts of our food are a result of what happens on farms, not in processing or transport. Contrary to initial perceptions, a local, grass-fed burger is going to cause more emissions than a plant-based product

trucked in from thousands of miles away. With meat, most of the impact is from the cow belches, the feed crop production, the polluting manure, and the deforestation largely for feed crops or grazing land. While plant-based innovations are not a silver bullet solution to complex environmental collapse, and should not take away from addressing fossil fuels, it is indeed a major solution to free up land to drawdown carbon out of the atmosphere and allow space for wildlife to thrive. Major shifts to a plant-based diet can provide the transformational changes we need to not only live within planetary boundaries but also increase well-being for all.


Global Vegan Magazine - Event Edition

Pum Pum Potion Polycystic ovary syndrome, endometriosis, fibroids and other womb diseases are becoming more common every year. Imbalanced hormones is one of the top reasons women can’t function at their highest potential and turn to irreversible surgeries or medications that have multiple side effects. St. John’s Bush is effective for promoting womb health and regulating hormones. It’s rich in iron and a potent antioxidant. It’s life-changing for women who suffer from missing or irregular periods and all the painful symptoms that come along with that. St. John’s Bush cleanses the womb each time you have a cup of tea, which will lead to getting your cycle back on track. Including pineapple in the brew adds a delicious flavour and potent womb healing benefits. The key reason we add pineapple to the mix is due to bromelain, which helps break down fibroids, maintains vaginal health, and prevents infections.

St. John’s Bush Tea You’ll need fresh or frozen pineapple and your favourite mug. Instructions Boil water in a pot and let it get to a rolling boil; take it off the burner and add the St. John’s Bush to the water while saying positive affirmations. Let the tea steep for 7 to 13 minutes, until you see it’s a deep, rich red ruby colour. Then, add the pineapple and let that steep so you get all the goodness and healing benefits. Grab your favourite mug and enjoy this healing, calming and hormone-balancing tea. Sip on this tea daily to get the full benefits of its womb-cleansing properties. For women experiencing issues with their menstrual cycle, who have PCOS or endometriosis, this tea will regulate your cycle, balance your hormones and provide a calming effect that will help take you through your day with a smile on your face.


Probiotic Blueberry Smoothie By Plant Veda

Introducing tmrw ocean cakes Our new gluten free lineup brings you exquisite flavors of the sea.

Ingredients • 200 mL Plant Veda Blueberry Lassi • 1 banana • 4 Tbsp Plant Veda PlantGurt (blueberry or plain) • 1 Tbsp each of ground flaxseed, sunflower and pumpkin seeds • Handful of frozen blueberries

Method Combine all ingredients in a blender and blend.



Welcome Summer with a Smoothie Made with Probiotic Lassis in Refreshing, Natural & Local Flavours With warmer weather and sunnier days just around the corner, we are getting ready to sip on our favourite awardwinning probiotic—drinkable yogurt beverage, lassis. Lassi, the truly ancient smoothie, is a traditional yogurt-based beverage from the Indian subcontinent, usually made by mixing yogurt with water or milk, salt or sugar, and fruits. All the ingredients of lassi are blended until the drink becomes frothy. Lassi, as a refreshing beverage, provides relief from the summer heat and is attributed to good digestion. Award-Winning, Plant-based: Whereas traditionally lassi is made of dairy, Plant Veda has developed a unique and delicious plant-based alternative, made with cashews, gluten-free Canadian oats, and dairy-free probiotic cultures, which tastes just like the dairy version. Having launched at Planted Expo, our mango lassi has won several awards including Planted Product of the Year, and Clean Eating Magazine Clean Choice Award. Good Health: We believe good health starts with good food—food that is wholesome, in its natural state, plant-based, made of simple ingredients, and free of unnecessary additives and processing. Hence we use the best ingredients to create products that benefit our health and well-being, such as raw, heart-healthy

cashews; fibre-rich, gluten-free Canadian oats; antioxidant-rich BC blueberries and strawberries; beneficial dairy-free probiotic cultures; and select healing and comforting herbs, spices from the traditional Ayurvedic kitchen. We only use natural sweeteners such as Canadian maple syrup in small quantities to bring a slight sweetness to our products.

and delicious, and this includes selecting the best whole-food, plant-based ingredients, and minimal processing. With options of to-go and at-home formats, we hope that our refreshing, plant-based, probiotic lassis will be your daily beverage of choice.

Exciting Flavours: Since the successful launch of alphonso mango lassi, we have launched two new local flavours—BC strawberry and blueberry. Strawberries and blueberries are grown in British Columbia during summer and are hugely popular. At Home and To Go: Whether you’re an on-the-go or a stay-at-home person, we have you covered. Our 250 mL bottles are for people who can consume lassi on the go with their morning breakfast, lunch, and meetings. Our 1-litre bottles are for those who prefer to mix their own smoothies, have a sit-down breakfast, and make meals at home. Check our website for a series of easy recipes, such as smoothie bowls, which can be used to make your meals healthy, creamy, and delicious. Beverage of Choice: Our products are carefully crafted to be health forward ADVERTISEMENT

About Plant Veda Plant Veda has a mission to accelerate humanity’s shift to a plant-based lifestyle. They remain clear in their goals, which are to improve the environment and humanity’s overall health by promoting plant-based lifestyles. They have succeeded in creating award-winning plant-based dairy alternatives that are better than the original in terms of health and flavour. Plant Veda continues to shake up the dairy-free market by creating unique, one-of-a-kind products that leave their customers forgetting about dairy.


plantveda |

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PLANTBASED GOODNESS THAT‘S GOOD FOR YOU AND GOOD FOR THE PLANET Why BUCK? BUCK was founded with a simple purpose: to craft superior, functional and delicious plant-based products with integrity - using quality, clean ingredients, no allergens and nothing you can’t pronounce - anything less wasn’t an option. Our products support local farmers and sustainable practices. Buckwheat is an unsung hero with delightful benefits for our health and environment.



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