EDITOR’s NOTE
A Message from the Editor of VegWorld Magazine, Steve Prussack
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here is no better time to create the change you’d like to see in the world than right now. On the one hand, it seems humanity is shifting. We are evolving, becoming more aware of the implications of our food choices, trying to live more loving, compassionate lives and working hard to enlighten our friends and family towards a better way of living . But on the other hand, the planet has become more and more volatile. We can’t ignore the fact that war continues to rage, people are becoming more stressed, tension is growing and frustration is mounting.
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hile I remain optimistic about the future, I realize we can’t hide our head in the sand as easy as it is to do so. We are kept distracted with political debates, reality television programs, sports, messages from the media, junk food at every corner, and salty/ sweet snacks littering the supermarkets. It’s easy to think there is a much bigger plan at hand, one that most of us are not privy to.
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he point of this issue is to shed light on some of these issues and take a deeper look at exactly what is at play when it comes to some of the major decisions on the planet. The timing is perfect. If we become more aware, we can make plans for creating change. Taking a stand for what we believe in is crucial. Being outspoken is essential. We can no longer stand by and watch things happen, feeling like victims of the machine.
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his all coincides perfectly with an event VegWorld is producing in partnership with the Conscious Life Expo. You are invited to join us for this virtual event happening this month. We include more information on Evolvepalooza: 2013 Conscious Life World Summit in this very issue. We will shed some light on the bigger picture in this issue and during our live virtual event that gets underway on May 16th, 2013. Tap here if you would like more information about Evolvepalooza.
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EDITOR’s NOTE
A Message from the Editor of VegWorld Magazine, Steve Prussack
W
e hope this issue inspires you to take action towards creating a future we and our children deserve.
As always, tap here for VegWorld updates, radio shows, and current news at www.vegworldmag.com.
Publisher of VegWorld Magazine
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Vegans Don’t Have to
Cut the Cheese “OH, MY GOD, I couldn’t live without cheese!�
days vegan cheese was more of an earnest science-fair project than an object of desire.
Ever heard those words, or maybe uttered
Now, though, Daiya, Tofutti and other brands have brought credible vegan cheese to the marketplace and helped drive it forward. Formerly packing animal-based casein, Galaxy Foods now has a whole line of vegan shredded cheeses you can get at the Acme.
I sure have. Back when I, a longtime vegetarian, decided to go vegan, the prospect of life without cheese yawned as a desolate, ascetic slog of eternity without such rich, gooey gustatory pleasure. What a martyr to cross the line into that bleak, barren world! A couple of dairy-free months later, I was already puzzling at such grandiosity.
casomorphins, a dairy component that’s concentrated in cheese, act as opioids — that is, they confer a mild but habit-forming euphoria. I wound up expanding my palate to other food combinations, never missing cheese, never trying to replace it or replicate its dishes. Good thing, too, because in those VegWorld Magazine
The Acme! The even-better news is that you can make animal-free cheese at home, with help from g number of food writers. The an increasing
Cheese is hard to quit because it contains casomorphins, which act as opiods - that is, they confer a mild but habitforming euphoria.
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Vegans Don’t Have to Cut the Cheese trail was blazed in 1994 by Jo Stepaniak’s “Uncheese Cookbook,” which focused mainly on sauces, spreads and gooey soft cheeses, acquainting many with the “cheesy” properties of nutritional yeast. Two decades later, Stepaniak is the editor on a new work that raises the bar on vegan cheese, Miyoko Schinner’s “Artisan Vegan Cheese.” Here you’ll find hard, sliceworthy cheeses like sharp cheddar, parmesan and hard gruyere that achieve their cheesiness through aging over several days. There are also softer, often quicker options like tofu ricotta, meltable muenster, Camembert and cream cheese. Schinner’s confections often use cashews, which are “a neutral-flavor nut that’s soft and relatively high in fat,” and “cultured, nondairy yogurt because it’s already cultured, giving a head start on the whole aging process.” Sometimes, though, you don’t want neutral. “The provolone uses pine nuts because their nuttiness really adds to the flavor.” But nuts are ill-suited for meltable cheeses, she points out, because their fat is “a solid substance that cannot get any softer.”
Recipes in newly released books, such as “Artisan Vegan Cheese” raise the bar on vegan cheeses you can make at home.
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Vegan cheeses available in your local supermarket have come a long way - in terms of taste and consistency.
Thanks to Schinner’s expert approach, “Artisan Vegan Cheese” has both vegans and mainstream foodies raving. She reflected that “most people say, ‘I could give up meat, but I couldn’t live without cheese.’” Sounds vaguely familiar. If you’re someone who’s uncomfortable with the cruelty behind the production of cheese, but feel you can’t live without it . . . well, you don’t have to!
ABOUT THE AUTHOR
Vance Lehmkuhl is a cartoonist, writer, musician and 10-year vegan. “V for Veg” chronicles the growing trend of vegan eating in and around Philadelphia. Tap Here to follow Vance at @V4Veg on Twitter.
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Karyn’s Conscious Comfort Foods | Karen Calabrese
Biscuits Gone Vegan Yield: 12 Biscuits You can serve these wonderful biscuits at all your holiday gatherings, and I guarantee you no one will suspect they are vegan.
Ingredients:
Procedure:
• 2 cups unbleached organic whole grain pastry flour
1. Preheat the oven to 350 degrees F. Mix the flour, baking powder, and sea salt in a medium bowl with your hands. Work in the vegan buttery spread with your hands until thoroughly combined. Add the soy milk. Knead until the dough is smooth. Do not overknead or the biscuits will be tough.
• 1 tablespoon plus 2 teaspoons baking powder • 1 teaspoon Celtic or Himalayan sea salt • 1/4 cups organic cold vegan buttery spread • 3/4 cups organic soy milk
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2. Roll out the dough 1/4 inch thick. Cut out biscuits using a 2-inch biscuit cutter. Place them on a medium baking sheet. Gather up the remaining dough. Repeat until all the dough is cut into biscuits. Bake for 10 to 15 minutes, or until the edges are golden brown. Issue 010 - May 2013 |
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Karyn’s Conscious Comfort Foods | Karen Calabrese
hearty mushroom gravy Ingredients:
garlic, seasoning and salt in oil on medium-high heat until tender, about 5 minutes.
• 1 yellow onion, diced • 3 cloves garlic, minced • 1 cup chopped mushrooms • 1⁄2 cup organic whole-grain flour • 3 cups organic soy milk • 1 tablespoon poultry seasoning • 2 teaspoons Celtic sea salt
Procedure: 1. In a medium pot, saute onions,
2. Add the mushrooms and continue to cook for 10 minutes or until mushrooms are browned. 3. Sprinkle flour in and mix well to coat oil on bottom of pan. 4. Pour in the soy milk and whisk. 5. Bring mixture to a boil, whisking continuously. Serve warm over fresh baked biscuits and enjoy.
ABOUT THE CHEF Karyn Calabrese is a highly sought after holistic health expert and successful entrepreneur who runs a thriving vegan wellness company in Chicago. At 64 years old, Karyn looks nearly a generation younger without the help of surgery or botox and enjoys boundless energy and enthusiasm. She has been a fixture in local and national media including two appearances on The Oprah Winfrey Show that focused on aging well. In 1995, Karyn opened Karyn’s Fresh Corner, only the second raw foods restaurant in the country where she taught classes and saw clients. She also opened a nearby holistic spa, Karyn’s Inner Beauty Center. Due to the popularity of Karyn’s Cooked, Karyn opened her newest restaurant, Karyn’s on Green in January of 2010. She is also the author of “Soak Your Nuts: Cleansing With Karyn: Detox Secrets for Inner Healing and Outer Beauty” and “Karyn’s Conscious Comfort Foods.” Find out about more about Karyn Calabrese by tapping here.
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