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
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24 Veganism Saved My Life!
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
Food + Travel
Texas-style jackfruit chili
Quick & Easy
A trio of tahini dips
Fresh & Healthy
VegNews talks to five inspiring individuals whose plant-based diets drastically improved their health.
Walnut-chorizo taco bowls
Dulce de leche plantain trifles
30 Cake + Comfort
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?
The best in raw chocolate
34 VegNews Guide to Greens
Sunny getaway to Honolulu
Eating your vegetables has never been so easy! VegNews editors break down 18 dark and leafy ways to go green.
On the cover
The Ravens in Mendocino, CA
62 64 66 68 70 74
80 p.56 p.54
17 COVER PHOTO BY YUKIKO TANZI/@FOODIE.YUKI
VegHealth VegAdvice VegBeauty VegDating VegMedia VegPicks
Singer Jessica Origliasso of The Veronicas shares her vegan date-night essentials.
Pretty in Pink
Instagram has gone blush with this trendy color popping up in everything from smoothie bowls to toast.
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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
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.
VN READERS SHARE WHAT’S ON THEIR MINDS
“Spending my afternoon soaking up the sunshine in my upstairs sunroom … protein shake in one hand, magazine in the other.
“The holiday issue is always my favorite, but this one is too awesome! I’ll have the ‘Stuffed & Stacked,’ thank you!” Kathy Rogers
“Someone’s excited about her new @VegNews magazine!”
“So thankful that my first issue of @VegNews arrived just in time for me to figure out this whole veg holiday situation.”
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“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
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.
“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%
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12 VegNews JANUARY+FEBRUARY 2018
stof ShBoew A
NYC’s favorite vegan cuisine
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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
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
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
Avocado on toasted wholegrain bread
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
Sprouted bread with cultured vegan butter and organic coffee
Savory chickpea crêpes
1307 3rd Ave NY, NY 10021 212.472.0970
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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; email email@example.com; or contact 855-492-1649 Single Issues of VegNews are available for $9.99 postpaid. Back issues can be purchased at VegNews.com. Advertising: Contact our home office at 831-423-NEWS (6397) or send an email to firstname.lastname@example.org. Rates available upon request. Newsstand & Bookstore Distribution: Curtis Circulation Company, 730 River Road, New Milford, NJ 07646-3048, 201-634-7400 Questions: Email: email@example.com Telephone: 855-492-1649 Website: VegNews.com COPYRIGHT © 2018 by Fresh Healthy Media, LLC and the individual authors and artists. All trademarks are owned by Fresh Healthy Media, LLC. VegNews Magazine is printed on post-consumer recycled paper using soy-based inks. WWW.CANDLECAFE.COM WWW.CANDLE79.COM
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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.
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
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: • Oatmeal Cookie • Caramel Macchiato • Chocolate Covered Banana • Peanut Butter Cup • Sea Salt Caramel • Cinnamon Roll
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 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.
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.
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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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)!
Who are we kidding—every day is
Vegetarian Food Festival, where
the average January temperature is in the high 60s.
If you’ve got the winter blues, book a trip to the Arizona
Irish Coffee Day? Well, if
National Peanut Butter Day!
you insist …
Our recipe for Garlicky Brussels Sprouts Tacos is the best way to celebrate Eat
Brussels Sprouts Day. Recipe on
Alan Cumming. We loved you in Spice World!
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.
According to Chinese New Year, 2018 is the Year of the Dog. Why not adopt one today?
Did “juno” it’s vegan actress Ellen Page’s birthday?
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
Let’s All Eat Right Day, that means everyone’s getting their plant-based fix, right? Toast: Heather Poire
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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
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
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.”
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.”
Banana “nice” cream
Flaxseed chips with sweet potato and hummus, almonds, and apples
BROOKE GOLDNER, MD
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
“Focus on what you want for your life and health instead of what you think you might miss out on.”
WHAT BROOKE EATS Breakfast
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’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
“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.”
“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.”
WHAT PAUL EATS
NEW YEAR’S RESOLUTIOreNweight
Fruit smoothie with almond milk, Vegetable sushi berries, banana, turmeric, black with asparagus, pepper, flax seeds, rolled oats, cucumbers, carrots, and cinnamon and avocado
Brown rice bowl with black beans, guacamole, corn, lettuce, and salsa
Vegan cashew milk ice cream
Snap peas, carrots, and broccoli with hummus
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.
“Your plant-based diet will prove that true healing is at the end of your fork!”
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
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
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
“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.
WHAT JOSH EATS
NEW YEAR’SN RESOLtoUruTnIO the Cruel
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
+ 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 dâ€™Andrea invites you to explore this Nordic approach to cozy living, vegan style.
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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, ˈhʊɡə/] noun
The Danish practice of enjoying life’s simple pleasures with friends and family while feeling content and cozy. VEGNEWS.COM
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.
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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!
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.
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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.
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.
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.
Pump up your recipe repertoire with these foodie-approved greens that taste as good as they look on your plate.
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.
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.
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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.
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.
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.
Souped Up î€· 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
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Weekend dinners 38 VegNews JANUARY+FEBRUARY 2018
Italian Bean & Kale Soup Serves 4 3 tablespoons olive oil 1 large leek, trimmed and thinly sliced 1 large carrot, finely diced 1 medium fennel bulb, finely diced 2 garlic cloves, minced 1 medium zucchini, finely diced 1 (14-ounce) can diced Italian tomatoes 2 tablespoons tomato paste 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon crushed red pepper 1/8 teaspoon salt 1/2 teaspoon black pepper 4 cups vegetable broth 1 (15-ounce) can white beans, drained (see Chef’s Tip) 2 cups packed baby kale leaves 1 tablespoon fresh lemon juice 1/4 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.
A crowd Smo ky 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.
Lentil & Sweet P otato S tew
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.
ea N oodl
ou S e
Chickpea Noodle Soup Serves 4
Noodle Time Get creative with your pasta by adding any shape you’d like, from fusilli to penne to shells.
40 VegNews JANUARY+FEBRUARY 2018
6 cups water 3 tablespoons yellow miso paste 3 tablespoons olive oil 1 large yellow onion, finely diced 1 celery stalk, finely diced 1 large carrot, peeled, halved, and cut into thin slices 1 teaspoon caraway seeds 2 bay leaves 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup egg-free noodles 1 (15-ounce) can chickpeas, drained 3 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
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.
er d w o Ch
5 cups water 1/2 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
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.
Cheesy Cauliflower Soup with Whole Grain Croutons Serves 4
2 tablespoons coconut oil 1 medium yellow onion, chopped 2 garlic cloves, minced 1 medium head orange cauliflower, chopped (about 5 cups) 4 cups vegetable broth 1 teaspoon smoked paprika 1 (15-ounce) can navy beans, drained (see Chef’s Tip, p.39) 6 tablespoons nutritional yeast 1 tablespoon tahini 1 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.
Whole Grain Croutons Makes 1 cup 2 slices whole-grain bread 1 tablespoon olive oil 1/8 teaspoon salt
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.
Kimchi Miso Soup Serves 4
we r Sou
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42 VegNews JANUARY+FEBRUARY 2018
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.
4 cups water 2 tablespoons tamari 2 tablespoons miso paste 2 tablespoons dried goji berries 1 teaspoon freshly grated ginger 2 tablespoons coconut oil 3 garlic cloves, minced 11/2 cups thinly sliced shiitake mushrooms 1/3 cup chopped vegan kimchi 1/4 cup kimchi juice (liquid from jar) 1/2 (14-ounce) package firm tofu, cut into 1 /2-inch cubes 2 scallions, white and light green parts, thinly sliced 1 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.
Texas-Style Jackfruit Chili Serves 4
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
8 dried guajillo chili peppers 4 dried California chili peppers 4 garlic cloves, smashed 3 cups hot water 2 (20-ounce) cans jackfruit in brine, drained, rinsed, and patted dry 1 tablespoon tomato paste 2 tablespoons soy sauce 1 teaspoon smoked paprika 2 teaspoons steak seasoning 2 teaspoons brown sugar 2 teaspoons canola oil, divided 4 cups chopped onions 2 whole canned chipotle peppers in adobo sauce 1 tablespoon ground cumin 2 cups vegan beef-style stock 1/4 cup masa harina 1 teaspoon salt 1/4 cup vegan cheese shreds, for garnish 8 slices jalapeĂąo pepper, for garnish 2 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,
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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.
MICRO ! POUCH
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
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 cup tahini (see “Dip Tips”) 1/3 cup water 1/4 cup plus 2 teaspoons fresh lime juice 1/2 cup packed flat-leaf parsley 1/2 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”) 1/2 cup water 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.
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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 Julieâ€™s Original.
Walnut-Mushroom Chorizo Taco Bowl Serves 4
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 jalapeĂąo 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 sautĂŠ 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.
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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.
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.
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
Dulce de Leche Plantain Trifles 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 â€œPerfect plantainsâ€?) 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.
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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 wonâ€™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 sautĂŠ pan over medium heat, warm oil. Add plantain slices and sautĂŠ 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.
AFTER DARK FUDGE BAR
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
ORGANIC GOURMET PUFFED CEREAL CRUNCH RAW CHOCOLATE BARK 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
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
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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
Righteously Raw Chocolate
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
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
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
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
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
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
Mendocino San Francisco
Farm to table is only a few steps away at the Ravens restaurant in charming Mendocino, CA. by MARK HAWTHORNE
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
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Food: Daniel MacDonald; Inn: Rex Gelert
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
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 ouganvillea-covered B 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)
Electric car-charging stations at no cost
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
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
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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.
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
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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
Shop all truffles, snacking chocolate, power bites and hot cocoa at nicobellaorganics.com
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?
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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 this Valentine's day with cinnamon turmeric cayenne 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.
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
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 nutritionist Julieanna Hever, RD, is on call for your health questions.
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
Following these five tips in the kitchen will help bring out your sexiest self in the bedroom.
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.
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.
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.
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.
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).
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.
• 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
Aurelia d’Andrea Travel Editor
Julieanna Hever (plantbaseddietitian.com)
is the author of The Vegiterranean Diet and The Complete Idiot’s Guide to Plant-Based Nutrition.
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.
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!
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.
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
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.
Tour of Thailand
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.
• 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
fashion & beauty
VegNews Beauty Editor Aurelia d’Andrea dishes the latest in vegan style.
The new year is all about renewal, so why not begin with your skin? THE BEGINNING OF THE YEAR
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.
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.
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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.
5/ Inlight Firm + Tone Oil
2/ Yllo Turmeric Scrub 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.
3/ Formulary 55 Rosehip & Clay Facial Mask
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
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.
Fit + Fab
High-tech, sustainable fabrics don’t just perform well, but they look great, too. Get fit and look fab with these eco-friendly athletic accoutrements.
Upcycled style, made to last
High + Dry There’s nothing like a bout of bad weather to keep you from becoming one with your fitness goals. This unisex shell by Cotopaxi supports your outdoor athletic endeavors by keeping out the wind and resisting the wet, too. The icing on the vegan cake? Each limited-edition garment is made from repurposed materials and is guaranteed to last 61 years!
Vegan kicks for the win!
Run For It If 2018 is the year you’re finally going to take up running, Newton is your shoe. Every pair is vegan, and the company is the first of its kind to earn the coveted B-Corp status for its socially conscious, eco-friendly business practices. These cool kicks are super-comfy, too!
Just Breathe Every pair of yoga pants should be equal parts comfort, breathability, and style, and RumiX leggings fit that order. These multifunctional leggings are made from plastic bottles that have been shredded, melted, and transformed into fabric that’s soft, stretchy, and wicks away sweat. Hello, hot yoga! VN Beauty Editor Aurelia d’Andrea is going for abs of steel and luminous skin in 2018.
chocolat shop & cafe •••
artisanal vegan chocolat and baked goods
Plastic bottles, reborn
174 Ninth Ave, New York, NY 10011 646.998.3130 | cocoav.com Instagram: @cocoavnyc
WE SHIP NATIONWIDE!
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
I used to have this rusty old bike.
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
love & dating
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.
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.
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.
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.
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.
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.
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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 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
Opposite: Sydney Bensimon, Harmony Books, © 2017
The How Not to Die 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
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 Dirty Vegan Cookbook “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
Look no further for the very best vegan happenings in social media, blogs, podcasts, and more.
From My Bowl
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
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
t its bes
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
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
• great sa
• Baltimore / DC Area • 443.535.9400 • greatsage.com
“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
(805) 684-8500 • edwardandsons.com
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
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
Approv VegNew s
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.
Veg MARKETPLACE The where-to-get-it section. Veg products and services to meet your every need.
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Jerky & Snacks Meat Substitutes Shop our huge selection online
FakeMeats.com 76 VegNews JANUARY+FEBRUARY 2018
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’ N I K C O R MANCEH RO p o of po s s a i l g ica Ori her favoriteg s s e J t n is n d activ icas dishes ohow becomi n a r e Sing The Veron tials, and 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.
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!
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.
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
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.
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.
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 weâ€™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
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