BEST OF EXPO EAST
Best Vegan Cheese: MIYOKO’S KITCHEN
MIYOKOSKITCHEN.COM
For those who read the Best of Expo West feature, you know that Miyoko also won ‘Best Vegan Cheese’ for that season. So, going into Expo East, I was on the lookout for her, assuming that she was still presenting her line from March. Boy, was I wrong in the best possible way! As if Miyoko didn’t already “wow” us with her insanely delicious artisanal cheeses, she came with even more tricks up her sleeve: Pub Cheese! Miyoko’s new pub cheese line includes her Pub Crock Cheddar that you may have seen previously on her website, MiyokosKitchen.com. The Pub Crock is now Cheers to Cheddah! There is also German-inspired Biergarten Garlic Chive and Spicy Revolution. Be on the lookout for Homestyle Plain Vegan Cream Cheese (now Plain Classic) as an online exclusive on her website and hitting retail stores next year! Two other varieties are joining the line as well: Un-Lox Your Dream and Sensational Scallion. On top of all of that, she has even released a new logo design. It is so fitting for her fun, playful personality. I can hardly wait to see it on the shelves early next year!
“The mission of the company is to provide sustainable, compassionate alternatives to high-end dairy products that help people transition away from animal products, thereby saving the lives of farm animals and mitigating climate disruption.” -Miyoko Schinner, Founder and CEO VegWorld Magazine
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BEST OF EXPO EAST
Best Vegan: SNACK-SQUARE
This was the toughest category for me to narrow down to just one winner. Since Expo is primarily snacks, I had a ton of worthy contenders to choose from. But when I came across Square’s booth, usually known for their yummy vegan protein bars, and saw that they have a protein popcorn, I was immediately impressed. They then took it to the next level with a kettle cornlike, “slightly sweet” variety that had me believing I was eating the real thing while also taking in some protein. So clearly, I had to recognize them for this brilliance! With three flavors: Spicy (mild), slightly sweet,
SQUAREORGANICS.COM
and sea salt, they made popcorn into a complete snack, doubling the protein using sprouted brown rice, replacing butter with coconut oil, and throwing in some spices for that great flavor. Ten grams of sprouted plant protein is not something to take lightly, along with 8-9g MCTs (medium chain triglycerides), 5-6g fiber (naturally occurring), and all gluten, dairy, and soyfree! The cherry on top: It’s 100% Organic and Non-GMO Verified! Needless to say, I’ll be sneaking a bag or two of this into the movie theater instead of buying a butter-laden, protein-less version!
About the Author Courtney Garza is a media enthusiast that is constantly chasing opportunities to get more involved in the community. Plugged into the growing vegan scene, Courtney co-founded The Harvest Hands – a venture to create fun, educational, and delicious events that shed light on the plant-based lifestyle that she’s built with her other half, Zak Shelton. Courtney promotes the startup life with her involvement in event coordination in the Dallas local entrepreneurial community and anything involving innovation. You can often find her at unique events around Dallas and the nation, as she spreads the word about just how truly fun, delicious, colorful a plant-based lifestyle really is!
VegWorld Magazine
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VEGAN CHERRY GARCIA ICE CREAM
Who doesn’t love chocolate and cherries in ice cream? This recipe is hard to mess up—it’s always a crowd pleaser. Yields 2 Generous Servings
INGREDIENTS • 2 large very ripe frozen bananas (riper makes it sweeter!) • 1 teaspoon maple or vanilla extract • ¼ cup plant milk • 1 cup frozen pitted dark sweet cherries • 2 tablespoons vegan chocolate chips, divided
DIRECTIONS 1. Slice the frozen bananas into ¼-inch chunks. If the bananas are ripe enough, they will be easy to slice and very sweet. 2. Drop the banana chunks into a food processor or high-speed blender. Add the vanilla and plant milk. Pulse until it starts to break down the banana chunks, then blend until smooth and creamy. If you need to add more plant milk, you can add 1 tablespoon at a time. 3. Drop the frozen cherries in and pulse only—you want to have big chunks of cherry in your final product. Simply mix as much as desired. If it gets too thick, you can always dribble in more of the milk. 4. Serve in bowls and sprinkle the chocolate chips on top.
Note: As an alternative, you can add some of the chocolate chips after step 3 and pulse again before serving—they just tend to lose their chocolate flavor when frozen. Reprinted by permission from The Mindful Vegan: A 30-Day Plan for Finding Health, Balance, Peace, and Happiness by Lani Muelrath (Hardcover – October 10, 2017, BenBella Books)
About the Chef Lani Muelrath, MA, is an award-winning health educator, best-selling author, inspirational speaker, and TV host. Lani’s third book The Mindful Vegan: A 30-Day Plan for Finding Health, Balance, Peace, and Happiness was released October 2017 and is now available for order at www.themindfulveganbook.com. She is also the author of The Plant-Based Journey: A Step-by-Step Guide to Transition to a Healthy Lifestyle and Achieving Your Ideal Weight. Connect with Lani at her website www.lanimuelrath.com and on Facebook | Instagram | Twitter
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Confessions of a
PLANT-BASED
ADDICT by Adam Sud
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Discover how to shed old thinking patterns— and live more joyfully with food. Certified mindfulness meditation facilitator, award-winning health educator, and longtime vegan advocate Lani Muelrath has been practicing mindfulness meditation for 25 years. In The Mindful Vegan, she teaches you how to practice mindfulness and shows how it can bring freedom and a new joy to your eating—and living—experience. With step-by-step instructions, personal stories, positivity, humor, and a handful of delicious recipes, The Mindful Vegan will help you emancipate yourself from the stranglehold that mindless and compulsive eating have on your weight, health, food choices, and, most of all, peace of mind.
“The Mindful Vegan is a heartfelt approach to transforming life one bite at a time. Being conscious of a decision to honor your health, the life of animals, and our precious planet is the focus of this excellent book and can be a path to elevating the quality of our daily existence.” —JOEL KAHN, MD, FACC, Clinical Professor of Medicine (Cardiology) and director at The Kahn Center for Cardiac Longevity and author of The Whole Heart Solution “In connecting the ancient practice of mindfulness with the business of nourishing ourselves, Lani Muelrath’s The Mindful Vegan offers a powerful tool to support readers in making the choice, each day, to live a more compassionate and healthy life.” —John Mackey, cofounder and CEO of Whole Foods Market and coauthor of The Whole Foods Diet “Lani takes conscious living up a notch with this beautiful guide whose ripple effects extend far and wide. Long before you finish, you will have a much deeper connection to your own compassion—and a much broader understanding of what it means to live mindfully.” —COLLEEN PATRICK-GOUDREAU, bestselling author of The 30Day Vegan Challenge and host of the Food for Thought podcast
“If your relationship with food has been a bit of a rocky road, it is a must-read. Lani Muelrath brilliantly guides readers through a personal exploration that engages our senses and sensibilities.” —BRENDA DAVIS, RD, coauthor of Becoming Vegan “These thirty life-shifting days with Lani Muelrath link sustenance with silence, nutrition with attention. You’ll finish this book knowing that you’ve made peace with food and you’ve made friends with yourself.” —VICTORIA MORAN, author of Main Street Vegan and director of the Main Street Vegan Academy
P R E- O R D E R T O D AY A N D O R D E R T O D AY AT RECEIVE 3 BONUS GIFTS! www.themindfulveganbook.com bit.ly/mindfulveganbonus
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When Cardiology
MEETS CUISINE
AN INTERVIEW WITH DR. JOEL KAHN
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