ISSUE 31 | JANUARY 2016
CRACKING THE Egg
Industry WIDE OPEN
HAMPTON CREEK CEO
JOSH TETRICK
HAS THE EGG INDUSTRY SCRAMBLING
LANI MUELRATH - PLUS
9 AMAZING VEGAN TRANSFORMATIONS
VEGWORLD HOT SHEET
SINGAPORE CHAIN VEGANBURG MOVING HEADQUARTERS
TO SAN FRANCISCO
VeganBurg USA 1466 Haight Street San Francisco, California 94117 Monday-Thursday: 11:00A.M.-09:00P.M. Friday-Saturday: 10:00A.M.-10:00P.M. Sunday:10:00A.M.-09:00P.M. Phone : +1 415-548-8000 Fax : +1 415-548-8001
T
he U.S. has another plant-based burger option. VeganBurg, a popular vegan chain out of Singapore, has moved its headquarters to San Francisco. Its first store recently opened in the historic Upper Haight area of the city. “Our goal is to have a successfully running restaurant in San Francisco,”said Cynthia Riddell, VeganBurg’s head of marketing. “San Francisco is our new home with our headquarters here, too. Customers and fans across the nation, something like 18 states, and globally, continually request us, which is really exciting news.” The new location features a welcome mural with the Golden Gate Bridge, and a slightly altered menu. More locations are definitely planned for the future, but just how many remains to be seen. “We want to do good for our planet, so however many locations it takes to encourage and excite the world to choose a plant-based diet,” Riddell adds.
VegWorld Magazine
Issue 31 - January 2016 |
14
VEGWORLD HOT SHEET
JEWISH ADVOCACY ORG CHANGES
NAME TO PROMOTE VEGANISM
J
ewish Vegetarians of America is no more. In its place is Jewish Veg. The notable organization, which has been around since 1975, decided to undergo a name change in order to show its support for a vegan lifestyle.
“We’re dropping the word ‘vegetarians’ from our name in large part because we’re now encouraging and helping people to go vegan,” said Jeffrey Cohan, executive director of Jewish Veg. The new name is also designed to be inclusive for all people, including those at different points along the path to a plant-based lifestyle. The name reflects the organization’s commitment to the Jewish values of “compassion for animals, concern for health, and care for the environment,” says Cohan. Jewish Veg is also undergoing expansion. The group has recently hired professional staff, and created a strong Board of Directors and Rabbinic and Advisory councils. In addition, it’s launched a “Veg Pledge” campaign to help people adopt plant-based diets, and has partnered with Hillel International to send Ori Shavit (Israeli vegan leader) to 10 colleges across the country to speak to Jewish students.
VegWorld Magazine
Issue 31 - January 2016 |
15
BRAZILIAN BLACK BEAN SOUP WITH BAKED PLANTAINS
BRAZILIAN
BLACK BEAN SOUP
WITH BAKED PLANTAINS by Mark Reinfeld
SERVES 6-8
This recipe is courtesy of Vegan Fusion (www.veganfusion.com) and comes from The 30-Minute Vegan Soup’s On! cookbook.
VegWorld Magazine
Issue 31 - January 2016 |
104
BRAZILIAN BLACK BEAN SOUP WITH BAKED PLANTAINS
Organic Ingredients: Baked Plantains
Black Bean Soup
• 1 large ripe plantain, sliced diagonally into 1/4 inch slices
• 2 teaspoons ground cumin
• 1 tablespoon pure maple syrup or sweetener of choice • 1 tablespoon fresh squeezed orange juice • 2 teaspoons oil (try coconut)
• 1 teaspoon chili powder • 1 1/4 cups diced yellow onion • 4 large garlic cloves, pressed or minced • 1 teaspoon seeded and diced jalapeño pepper
• Pinch of sea salt • 4 cups vegetable stock or water • Pinch of chili powder (try chipotle) • Pinch of ground cinnamon
• 2 (15-ounce) cans black beans, rinsed and drained well, or 3 cups cooked • 3/4 cup diced carrot • 1/2 cup seeded and diced red bell pepper • 1 cup fresh or frozen corn • 1/2 teaspoon orange zest • 1/4 cup freshly squeezed orange juice • 2 teaspoons sea salt, or to taste • 1/4 teaspoon chipotle chili powder (optional) • 1/8 teaspoon ground cloves (optional) • 1/4 teaspoon liquid smoke (optional) • 2 tablespoons finely chopped fresh cilantro
VegWorld Magazine
Issue 31 - January 2016 |
105
AVOCADO CUCUMBER DIP
AVOCADO CUCUMBER DIP by Jeffrey Larsen for Hampton Creek
SERVES 8 (2 CUPS)
The coolness of cucumbers and the creamy heartiness of avocados mixed with the right kick of Just Mayo Chipotle make the Avocado Cucumber Dip perfect for veggies or tortilla chips. For a rockin’ presentation, top with diced red peppers, sliced grape tomatoes and snipets of chives. It is highly suggested that it is served with crisp, red pepper strips, cucumbers, carrots and broccoli.
Ingredients:
Directions:
• 2 large avocados - pitted, peeled, and cut into chunks 1 small cucumber peeled, seeded, and cut into chunks 1⁄4 cup Just Mayo Chipotle
1. Place all ingredients in a food processor.
• 1 Tablespoon lime juice • 1⁄2 teaspoon salt • Pinch of freshly ground black pepper
2. Process until the mixture comes together into a smooth, creamy dip. 3. If the dip is too stiff, add water 1 tablespoon at a time until it reaches desired consistency. 4. Place the dip in a bowl and smooth a piece of plastic wrap over the surface of the dip to create a nice seal. 5. Keep refrigerated until serving. This dip is best if eaten within a day, after which the dip will go brown.
VegWorld Magazine
Issue 31 - January 2016 |
108
THOUSAND ISLAND DRESSING
JUST
“THOUSAND
ISLAND”
DRESSING RECIPE COURTESY OF HAMPTON CREEK
Thousand Island dressing is a family favorite all over the world. Its’ zippy taste goes great on salads and provides an interesting twist as a sandwich spread. Now, you can make your own without all the icky and unnecessary chemicals found in traditional bottled dressing.
Ingredients:
Directions:
• 1 1⁄4 cup Just Mayo
Combine all ingredients in a food processor and process until smooth.
• 1⁄2 cup natural ketchup • 2 Tablespoons white onion, chopped • 2 Tablespoons cornichons, chopped • 1 Tablespoon chopped chives • 1⁄2 teaspoon freshly ground black pepper
VegWorld Magazine
Issue 31 - January 2016 |
109