NOVEMBER 2017
Winner, Winner, Cauli Dinner: A Deliciously Satisfying Cauliflower Steak Recipe
NETFLIX NIGHTS: EASY PEASY CHILLI AND TAHINI KALE CHIPS WEEKEND MUNCHERS
A SUPER YOU: CREATING A BEAUTIFUL VEGAN BOWL TO SUPERCHARGE YOU FOR THE WEEK AHEAD
BEYOND EGGS:
SIX FUN FACTS ABOUT THE REVOLUTIONARY VEGAN EGG SUBSTITUTE
WE’VE ONLY JUST VEGAN:
A Decadent and Delicious Chocolate Hazelnut 'Cheesecake' Recipe
GO NUTS OVER
This Super Easy Peanut Butter and Chocolate Fridge Bars Recipe!
MUST-SEE DOCUMENTARIES ON THE REAL TRUTH ABOUT VEGANISM
THE (VEGAN) CHEESE TO YOUR MACARONI THREE THINGS YOU CAN’T HELP BUT LOVE ABOUT ELLEN PAGE
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Winner, Winner, Cauli Dinner: A Deliciously Satisfying Cauliflower Steak Recipe
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The Truth Will Set You Free: Five Lies Vegans Say that Need to be Corrected
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Don’t Kale the Good Vibes with this Kale, Quinoa and Roasted Pumpkin Pilaf Recipe
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The (Vegan) Cheese to Your Macaroni: Three Things You Can’t Help But Love About Ellen Page
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A Super You: Creating A Beautiful Vegan Bowl to Supercharge You for the Week Ahead
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Triple Threat: A Decadent and Delicious Chocolate Hazelnut ‘Cheesecake’ Recipe
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Beyond Eggs: Six Fun Facts About the Revolutionary Vegan Egg Substitute
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We’ve Only Just Vegan: Five Must-See Documentaries on the Real Truth About Veganism
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Go Nuts Over This Super Easy Peanut Butter and Chocolate Fridge Bars Recipe!
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A Hop, Kip and a Jump to Becoming Vegan: Getting to Know Filmmaker and Vegan Activist Kip Andersen
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Netflix Nights: Easy Peasy Chilli and Tahini Kale Chips Weekend Munchers
WINNER, WINNER,
CAULI DINNER A DELICIOUSLY SATISFYING CAULIFLOWER STEAK RECIPE
CRAVING FOR “STEAK NIGHT” BUT NOW YOU’RE VEGAN? WELL, HERE’S THE GOOD NEWS: YOU CAN STILL HAVE IT! Cauliflowers are definitely any vegan’s best friend. They can be ground up as rice, pizza crust and now, it can even be cut into steaks to make for a delicious dinner. It has the right amount of meatiness to it - minus the dead animal. The best part about cauliflowers is that although it has its own distinct flavor, it is still bland enough that it goes with any herbs and seasonings you will add for the extra oomph in your meal. Here’s a super duper easy recipe to follow for a special night in with your vegan date! 1
Ingredients 1 pc cauliflower head (largest you can find) 2 tbsp smoked paprika 2 tbsp cumin powder 2 tbsp garlic powder 1 ½ tbsp turmeric 1 ½ tbsp alt ¼ cup vegetable oil For the sauce ⅓ cup vegetable oil juice and zest of 2 lemons 2 tbsp vinegar 2 tbsp salt 4 cloves garlic 1 green chili small bunch parsley large bunch cilantro
Directions 1. Cut the cauliflower across vertically to get large cauliflower steaks, about ½-inch thick (instead of tiny florets). Place flat on a greased baking dish. 2. In a bowl, combine remaining ingredients and pour over the cauliflower steaks. 3. Bake at 425 F for 20 minutes. 4. In a food processor, combine all sauce ingredients and process until smooth. Top on steaks and serve. 2
The Truth Will Set You Free: Five Lies Vegans Say that Need to be Corrected
If there’s one thing vegans have in common, it’s passion. Passion for veganism, passion for animal welfare and passion for the care of our environment.
If you have vegan friends, you would know just how admirable they are and they are truly dedicated to their lifestyle. Let’s face it, it takes a lot to avoid any animal products these days, in the world we are living in. However, there are times when you will hear collective information that doesn’t seem to add up. Although we are not accusing vegans to be liars, sometimes, the information gets passed around so fast to so many people,
that the myths become facts even before they are checked out. If you dig down deep and do your own research, you will soon find out that there are some common myths vegans like to spread around that aren’t necessarily true. Want to find out more? Here are the five most common lies vegans like to tell non-vegans and it is your responsibility to correct them. 3
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There’s More Protein in Vegetables than in Meat
For women, the daily recommended amount of protein is 46 grams per day and 56 grams for men. Non vegans would chow down steaks, eggs and dairy products for their daily source of protein. For vegans, however, it gets a little trickier. Vegans like to think that there are more protein found in plant sources but if you do a breakdown, for example, tofu has 20-30 grams of protein per cup, which is a lot if you think about it. But
steak, on the other hand, has 23 grams of protein for every 3 oz - that’s double the amount for only half the serving. With the exception of Greek Yogurt, the case would be the same if you compare vegan and non vegan sources. So what does it mean? Yes, of course vegans can get their protein from plant based sources but they will have to work extra hard at doing so just to make the cut. 4
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Humans Are Not Meant to Eat Meat Similar to ape diet supporters, some vegans claim that our genetic makeup determines that we shouldn’t be omnivores by nature. Proponents believe that since we lack claws, sharp teeth, and strong hydrochloric acid in our stomachs to digest meat, we are biologically programmed to only eat fruits and vegetables. However, research suggests that even though we don’t have the same bodies as carnivores in the wild, learning to cook and eat meat successfully actually evolved humans from apes. Eating meat and gaining new nutrients apes didn’t have access to actually enlarged our brains and furthered our evolutionary development. We became omnivores, able to eat plants, meat, and everything in between.
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Vegans Can Get All Nutrients Without Supplements
Actually, most vegans need to take vitamin B12 supplements since it is not found in anything that grows from the ground. Although we only need about a microgram a day of vitamin B12, our body knows how to store excess since we get a lot of it from eating meat. When you are a vegan, your storage depletes and you need to keep
supplementing in order for your cells to function correctly. The same is true for Vitamin D. So unless you like eating tons of kale for its low oxalate content, or sitting out in the sun to absorb your vitamin D during cold months, you’re going to need to add these supplements to your diet if you become a vegan.
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Vegan Food is All Healthy It sounds almost ideal, doesn’t it? Changing your diet completely into a plant-based on thinking that everything you consume would be healthier. Unfortunately, this is not the case - and don’t ever let any vegan tell you otherwise. Just because something isn’t made from animal product, it is automatically healthy. The perfect example is butter. Butter is made of butterfat, milk proteins and water. Vegan approved faux butter like Earth Balance spread advertise their product with a natural name and logo aimed at vegans. But the ingredients? Palm fruit oil, canola oil, soybean oil, flax oil, sunflower lecithin, lactic acid, and ‘naturally extracted’ food color. You be the judge.
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Our Primate Ancestors Were Vegan and So We Should Be Vegan
Vegans conclude that since apes don’t eat meat (or refined grains and sugar) and they’re managing to avoid serious diseases, we should be like that too. However, vegans seem to overlook the fact that apes have a longer digestive tract than humans
do, allowing them to more efficiently extract nutrients from plants. Since we have shorter digestive tracts in our human bodies, we need higher amounts of protein in order for our bodies to perform at optimal levels.
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Don't Kale the Good Vibes with this Kale, Quinoa and Roasted Pumpkin Pilaf Recipe Getting tired of eating plain old rice everyday? We’ve got the best solution here (as always!)
Change the rice to quinoa and add a duo of not only delicious but super healthy vegetables such as kale and roasted pumpkin, and you’ve got yourself a new and exciting side dish for any meal. It is actually so bold in flavor that it can even pass as a main dish.
Pilaf is a wonderful way to add a little extra something to your rice meals. It is a cooking method of simply steaming the rice the way you normally do but adding some flavorings into it so it seeps it through every grain.
The vibrant colors of the vegetables with the added texture or quinoa and pepitas sure make one delicious meal that’s quick to prepare. 9
Ingredients
Directions
800 g pumpkin, peeled, seeded, cut into 1.5cm cubes spray olive oil 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tsp finely grated ginger 1 tsp ground coriander 1/2 tsp turmeric 1 cup quinoa, rinsed, drained 100 g trimmed kale leaves, shredded 1/4 cup pepitas Salt, to season
1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 - 40 minutes or until golden and tender. 2. Meanwhile, heat the oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute. 3. Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with salt and freshly ground black pepper.
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The (Vegan) Cheese to Your Macaroni Three Things You Can't Help But Love About Ellen Page
Only a cute, quirky actress like Ellen Page can convince you that being a pregnant teenager is super cool. Ever since the movie release of Juno, the fans of the Academy Award nominated actress have always been in anticipation for what she will be up to next. Since then, Page has been in a number of blockbuster hits including Inception and the remake of the 1980s film, Flatliners.
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In 2014, at the peak of her career, the actress also publicly came out as gay and naturally, her fans adored her even more. On top of all that - as if we need more reasons why she’s everybody’s major girl-crush, she’s also Vegan.
And because we love Ellen Page so much, here are three more things you should know about the actress that will definitely make you love her even more…
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1. SHE’S COMPASSIONATE When Page publicly came out of the closet, she wasn’t just doing it for attention. Her impassioned speech isn’t about her coming out–it’s about how strongly she felt about the good work that HRC (Human Rights Campaign) does in supporting LGBTQ youth. She wants to be a part of that good work and by coming out she’s able to set a good example for those who are still in the closet or who are victims of teasing, bullying, violence, and discrimination. She extends the same compassion towards animals as well by spreading awareness on the meat and dairy industry and veganism as a preferred lifestyle.
2. SHE’S AN ENVIRONMENTAL ACTIVIST While most celebrities enjoy nature by taking luxurious vacations in exotic places, Page is another breed: she actually studied permaculture at an ecovillage in Oregon, and has spoken out against biosludge in Canada (her home country). The fact that she is a vegan also means she is taking a stand against the corruption and exploitation of cattle and other animals through food farming. 3. SHE’S FREAKING GORGEOUS In the same year she came out, PETA named Ellen Page the sexiest vegan - and we can’t argue with it. Not only is Page physically gorgeous, but also kind, brave, intelligent, and compassionate. A true beauty inside out!
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WORK WEEK’S GOT YOU ALL TIRED AND HUNGRY? DON’T FRET! WE’VE GOT A SUPER SPECIAL RECIPE FOR ALL VEGANS WHO NEED A SIMPLE BUT DELICIOUS PICK-ME-UP AT THE END OF THE WEEK. The best part? It’s easy to make, it’s fun to eat and it can have so many other variations to it, you’ll never get bored. This supercharged vegan bowl will help you recharge for the weekend and more importantly, for another work week ahead. It is filled with nutritional and yummy vegetables that will curb every
craving you have in your body. For other weeks, feel free to replace the vegetables with more colorful vegetables you love eating. So, what are you waiting for, take out those bowls and chopsticks and start cooking! Enjoy!
CREATING A BEAUTIFUL VEGAN BOWL TO SUPERCHARGE YOU FOR THE WEEK AHEAD
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Ingredients 1 1/2 cups red cabbage, shredded 2 tsp caster sugar 1/4 cup white wine vinegar 2 x 250g packets Microwavable Rice 2 tbsp garlic oil 200 g button mushrooms, halved 1 tsp fresh ginger, grated 60 g snow peas, trimmed, thinly sliced 1 avocado, stoned, peeled, sliced 1 large carrot, cut into matchsticks Sesame seeds, toasted, to serve
Directions 1. Combine the cabbage, sugar and vinegar in a medium bowl. Season with salt. Allow to stand for 10 mins. 2. Meanwhile, heat the rice mixture following packet directions. Heat half the oil in a medium frying pan on high heat. Add the mushroom and cook, stirring occasionally, for 5 mins or until browned and tender. Add the ginger and snow peas and cook, stirring, for 1 min or until the snow peas are just tender. 3. Drain cabbage mixture, reserving 2 tablespoons of the vinegar mixture. Add the remaining oil to the reserved vinegar mixture. Season. 4. Divide the rice mixture among serving bowls. Top with the cabbage, mushroom mixture, avocado and carrot. Drizzle with the vinegar dressing. Sprinkle with sesame seeds to serve. 15
Triple Threat A Decadent and Delicious Chocolate Hazelnut 'Cheesecake' Recipe
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raving for something sweet and decadent? How about a cheesecake to make your day?
You read that right folks! We have here for you, a delicious faux cheesecake that’s good enough to turn any bad day around. It has chocolate, hazelnut and even a little hint of coffee - seriously, what more can you ask for, right? Go ahead, time to bring out those unused bakeware and start making yummy vegan desserts that’s satisfying minus the guilt! 16
Ingredients 3 cups cashews 1/2 cup hazelnuts, roasted and skinned 1/4 cup warm water 2 tbsp raw cacao powder 1/2 cup maple syrup 75 g dark chocolate (85% cocoa), melted 1/4 tsp sea salt 350 ml coconut milk 175 ml melted coconut oil 2 tsp vanilla extract 1/3 cup freshly brewed espresso Roasted hazelnuts, extra, chopped, to serve Raw cacao nibs, to serve
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80g (1/2 cup) cashews, roasted 45g (1/4 cup) hazelnuts, roasted and skinned 55g (1/4 cup) raw buckwheat, roasted 35g (1/3 cup) desiccated coconut, toasted 1 tablespoon raw cacao powder 160g fresh medjool dates, pitted, chopped 1 tablespoon coconut oil Pinch of sea salt
Cacao Topping
2 tablespoons raw cacao powder 2 tablespoons solidified coconut oil 2 tablespoons maple syrup Pinch of sea salt 17
Directions 1. Place 2 cups cashews in a bowl. Place remaining cashews in a separate bowl. Cover both bowls with cold water. Set aside for 4-6 hours to soak. Rinse under cold running water and drain, keeping separate. 2. Release base of a 20cm (base measurement) springform pan. Invert. Spray with oil. Line with baking paper, allowing a 4cm overhang. Secure in the pan. Grease and line side of pan with baking paper, extending 1cm above rim. 3. For the base, process roasted cashews, hazelnuts, buckwheat, coconut and cacao until finely chopped. Add dates, oil and salt. Process until well combined and sticky. Press into base of prepared pan. Use a straight-sided glass to smooth the surface. Place in freezer for 30 minutes or until firm. 4. Use a high-speed blender to blend the hazelnuts, water, cacao
and 100ml maple syrup, scraping down the side occasionally, until smooth. Add chocolate and salt. Blend until smooth. Add 2 cups soaked cashews, 270ml coconut milk, 125ml coconut oil and 1 teaspoon vanilla. Blend until very smooth. Transfer to a bowl. Clean the blender. 5. For the coffee layer, use the blender to blend the espresso and remaining soaked cashews, 80ml coconut milk, 50ml coconut oil, 25ml maple syrup and vanilla, scraping down the side occasionally, until very smooth. Transfer to a separate bowl. 6. Pour one-third of the chocolate mixture into the prepared pan. Gently tap on bench to smooth the surface. Place in the freezer for 1 hour or until firm. Pour half the coffee mixture into the prepared pan. Gently tap on the bench to smooth the surface. Repeat, in 3 more layers, with remaining
chocolate mixture and coffee mixture, freezing for 1 hour between layers and finishing with chocolate mixture. Place in the freezer for 8 hours or overnight to set. 7. Before serving, transfer cake to the fridge for 1 hour to soften slightly. 8. For the cacao topping, place all the ingredients in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring, until melted and smooth. Remove from the heat. Set aside for 2 minutes. 9. Remove the cake from tin. Working quickly, drizzle cacao topping over the top of the cake, allowing it to drip down the sides. Decorate with extra hazelnuts and cacao nibs. Stand for 10 minutes to set.
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here’s no better time to be vegan than now. Vegans can go to basically any supermarket and know that they can buy meats, snacks and milk minus the guilt. Now, all vegans can rejoice in unison because vegan eggs are available in Whole Foods store outlets as well. Beyond Eggs is a startup that is personally endorsed by computer mogul Bill Gates and it is rocking the entire egg and poultry business at its core.
Beyond Eggs
Six Fun Facts About the Revolutionary Vegan Egg Substitute
But what is Beyond Eggs anyway? Aside from the fact that it is a vegan egg substitute, many online reviews will tell you as well, that it is a reliable ingredient for tricking anyone who loves their traditional chicken eggs. To know more about this revolutionary brand and what they’re about, we’ve rounded up six things you will absolutely love knowing about this San Francisco-based food company that sells plant-based food items.
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1. It is plant-based Perhaps the best and most important factoid anyone needs to know about this brand is that it is plant-based. Hooray for vegans! The eggs-free egg replacement is made with plant-based ingredients such as peas, sunflower lecithin, canola, and natural gums, and was marketed as being free of animal products, gluten, and cholesterol. The egg substitute was primarily marketed for the making of cookies.
2. It’s part of Hampton Creek food company Hampton Creek is an American food company headquartered in San Francisco that sells plant-based foods. It was founded in December 2011 by Josh Balk and CEO Joshua Tetrick. With around 110 employees, the company’s products include mixes, dressings, cookies, mayos and cookie dough. Apart from Beyond Eggs, they also have a very popular mayo replacement product called Just Mayo.
3. It aims to solve sustainability As a company, Tetrick wanted to start out with the egg industry because for him, it was the epitome of invisible unsustainability. About 1.8 trillion eggs are laid every single year around the world. Trillion eggs. And whether you’re in Birmingham, Alabama or in Beijing, China, 99% of all these eggs come from exactly the same place: filthy, industrial warehouses packed with egg-laying hens, crammed into cages so small they can’t flap their wings. All these hens are fed all of these feed that require all these land and water and oil and fertilizer, which is part of the reasons why it’s so environmentally inefficient. Avian flu outbreaks happen because of the confinement of the egglaying hens. For Tetrick, this is not the way of the future and he found a way to change it all. 20
4. It saves energy The big reason why it saves energy is because they do not have any animal involved in the process. And the animal, whether you look at it because you care about the animal or you look at it because you care about economic efficiency, the animal, in this case an egg-laying hen, is getting stuffed with soy and corn. Right this second, hundreds of millions of egglaying hens are gobbling up soy and corn and 70% of the cost of every single egg, comes directly from the feed that we give the chickens. The entire process of raising, feeding and caging these hens consumes more energy than if someone, such as Beyond Eggs, would grow it instead.
5. It was conceptualized with the help of a chef One of the first new hires was chef Chris Jones, a former Top Chef contestant. He was also the former Chef de Cuisine of Moto restaurant in Chicago, which was named Food and Wine’s Best Restaurants two years in a row. This is an important part of Beyond Eggs because it shows that they still want their product to not just be food-grade but still, if not more delicious than the actual egg. By hiring a chef, it shows that quality and taste is their utmost priority above science and profit.
6. It tastes good and it’s less expensive Reading this, you’re probably just asking one question, what does it taste like? In several online reviews, you will read that people who made cookies and baked goods using Beyond Eggs and compared them to cookies using actual eggs were able to convince people they were all the same product through blind taste testing. More importantly, it is 18% less expensive than cage-free eggs or 18% less expensive than free-range eggs. 18% less expensive than the most unsustainable environmentally inefficient cruel, abused, unsafe eggs.
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We've Only Just Vegan FIVE MUST-SEE DOCUMENTARIES ON THE REAL TRUTH ABOUT VEGANISM Whether you’re a full fledged vegan or still deciding whether or not to take the plunge, it’s always best to be fully informed about the whole thing. Documentaries are not just for pure entertainment. They are a rich source of truths and facts coming straight from the experts. They also help bring
awareness in the society and a way for anyone to take their cause before a wider audience. Although there are plenty of documentaries out there, there are a few special ones that really hit and shake us at the core and it changes us inside out, completely. When it comes to the topic of veganism and the lifestyle
that surrounds it, here are the best documentaries any vegan and even nonvegan must see at least once in their lifetime. These documentaries are provocative, informative, sometimes controversial and all in all, with jolt your beliefs completely and encourage you to look into the world of veganism with fresh eyes. 22
1. Earthlings It’s hard not to be affected by this documentary. At the core of the entire film, Earthlings reminds us that animals are live beings and that we need to coexist with them instead of believing that they are just animals. It’s a simple premise albeit, long forgotten in this meat-eating world we live in. Narrated by Joaquin Phoenix Earthlings provide a blow by blow coverage of what animals go through in slaughterhouses and cages when humans interfere in their lives for their personal benefits.
2. Forks Over Knives This straightforward film details the health benefits of a plant-based diet, including reduced and even reversal of the most chronic diseases such as cancer, heart disease and even diabetes. Forks over Knives is a health focused documentary that establishes a strong correlation between degenerative diseases and meat-based diet with some solid, statistical proof.
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3. Fat, Sick & Nearly Dead This inspiring film chronicles the transformation of an overweight Australian named Joe Cross who was suffering from a rare autoimmune disease. With doctors and medicines given up all hopes, Joe decides to regain his health all on his own – by vowing to live only on fruit and vegetable juice for a couple of months. How he successfully loses 100 pounds and inspires another one suffering from similar health condition makes an interesting watch. The film also had a sequel in 2014 under the title: Fat, Sick & Nearly Dead 2.
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4. Live and Let Live This is another inspiring documentary that follows the lives of six individuals - all are which vegan converts. It will make anyone who watches it realize that the vegan lifestyle can be for anyone - even a butcher or a factory farmer.
5. Cowspiracy: The Sustainability Secret Cowspiracy is a crowdfunded documentary that tackles the effects of animal agriculture on the deterioration of our environment. Director, producer, vegan and environmental activist Kip Andersen, seeks the truth from big organizations on what the meat and dairy industry is really doing for our planet. It is a controversial and exciting documentary that will make you think or rather, rethink the policies we have in place that are suppose to be protecting the environment and its people. 25
Go Nuts Over
Most people think the words vegan and indulge are unlikely to be found in the same sentence.
This Super Easy Peanut Butter and Chocolate Fridge Bars Recipe!
However, since veganism is rampantly spreading across the globe, more and more people are heading to the kitchen and experimenting on various vegan recipes to satisfy every craving.
Take these super gooey peanut butter and chocolate bars for instance. They’re perfectly sweet, decadent, rich, flavorful and most importantly, completely vegan. What more can you ask for in a dessert or a postworkout afternoon snack? There are various components to making this tower of goodness. But with a little bit of patience and perseverance (and self control, of course), we can assure you every effort will be totally worth it once you sink your teeth into these yummy bars! 26
Directions
Ingredients 1/3 cup roasted unsalted peanuts 1/4 cup raw cacao powder Pinch sea salt 1 1/2 cups rolled oats 1/2 cup raisins 2 tbsp coconut oil 1 tbsp maple syrup Roasted unsalted peanuts, extra, finely chopped, to serve Sea salt, extra, to serve PEANUT BUTTER FILLING 2 large ripe bananas, peeled, chopped 1/2 cup natural smooth peanut butter (no added sugar or salt) 1/3 cup raisins 1/4 cup melted coconut oil 1 tbsp maple syrup 1 tbsp coconut flour 1/4 tsp sea salt CHOCOLATE TOPPING 1/2 cup raw cacao powder, sifted 1/3 cup solidified coconut oil 1/3 cup maple syrup
1. Grease the base and sides of an 18cm (base measurement) square cake pan. Line with baking paper, allowing the sides to overhang. Place peanuts, cacao, salt and 1 cup oats in a food processor and pulse until just finely chopped. Add the raisins, oil, maple syrup and remaining oats. Process until well combined. Press into base of prepared pan. Use a straightsided glass to smooth the surface. Place in the fridge for 1 hour or until firm. 2. For the filling, use a high-speed blender to blend the banana, peanut butter, raisins, oil, maple syrup, flour and salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm. 3. For the chocolate topping, place ingredients in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly, for 3 minutes or until mixture is smooth and thickened. Pour over the filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. Cut into 18 bars. Sprinkle with extra peanuts and salt, if using. Store in a lined airtight container in fridge for up to 1 week. 27
A HOP, KIP AND A JUMP TO BECOMING VEGAN GETTING TO KNOW FILMMAKER AND VEGAN ACTIVIST KIP ANDERSEN
It’s one thing to believe in something and stay on the sidelines and it’s another to go out there and fight for it.
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or some people, changing their lifestyle for personal reasons is enough. For others, like environmental activist and filmmaker Kip Andersen, switching to veganism for himself is not the end of the plan. Producer and director of the 2014 documentary “Cowspiracy: The Sustainability Secret”, Andersen, is determined to bring out full information on veganism and expose the entire truth on the meat and dairy industry. This is his mission and he will not stop until everything he believes in is out there.
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With his film partner Keegan Kuhn, the duo explore the impact of animal agriculture on the environment and investigate the policies of environmental organizations on the issue. The film looks at various environmental concerns, including global warming, water use, deforestation, and ocean dead zones, and suggests that animal agriculture is the primary source of environmental destruction.
After watching the documentary “An Inconvenient Truth” about the catastrophic impacts of global warming, Andersen and Kuhn started doing their own research on the effects on animal agriculture on the deterioration of our planet. It was no longer enough to just be vegan, but for him, it was important to let others know the “why”
behind his life changing decision. The film is quite controversial because Andersen sought out to interview many experts on the topic but to no avail. In the middle of filming, they also lost funding from companies who did not want to get tied up with any lawsuits and controversies. 29
Apart from his film, Cowspiracy, Andersen, along with Kuhn, is also the brains behind another very controversial film called “What the Health”. In this documentary, the vegan duo uncover the secret to preventing and even reversing chronic diseases – and investigates why the United States’ leading health organizations don’t want anyone to know about it. With heart disease and cancer the leading causes of death in America, and diabetes at an all-time high, the film reveals possibly the largest health coverup of our time.
With the help of medical doctors, researchers, and consumer advocates, What the Health exposes the collusion and corruption in government and big business that is costing us trillions of healthcare dollars, and keeping us sick. Andersen is the founder of A.U.M. Films and Media, a 501c3 non-profit focused on creating films and media that promote thrivability, compassion, and harmony for all life. He is also a serial entrepreneur, as well as a certified Jivamukti and Kundalini yoga teacher.
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Easy Peasy Chilli and Tahini Kale Chips Weekend Munchers Next to Netflix and Chill, the best part about Netflix-binging is probably the snacking portion. And vegans should never feel deprived of snacks and treats, most especially on movie nights! 31
If you’re tired of popcorn and too lazy to whip up something fancy for the gang, we’ve got the perfect solution to your problems. Chilli and Tahini Kale Chips, of course! These thin, crisp and ultra flavorful chips are the perfect companion to any night in with your friends or loved ones. Plus, you can munch all you want and not feel guilty about finishing a bag.
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ale is so rich in nutrients and vitamin B that helps your body perform in its best capacity. It’s easy to make, it’s rich in flavor and it’s totally fun to eat. 32
Directions 1. Preheat fan-forced oven to 120 degrees. Line baking trays with baking paper. 2. Remove kale from stalks by pulling the leaves away from the stalk by hand, tear leaves into bite sized portions. Place kale segments in large mixing bowl.
Ingredients 1 bunch Australian green Kale 1/4 cup coconut oil, melted 2 tbsp tahini 1/2 tsp ground chilli 1/2 tsp salt flakes
3. In a mixing bowl, whisk together coconut oil, tahini, chilli and salt flakes. 4. Pour coconut oil mixture over the kale leaves and toss well to combine ensuring that the mixture coats each leaf. 5. Spread kale onto baking trays, leaves can overlap a little 6. Place baking trays into oven and bake for 30 minutes, or until leaves are dried out and crispy. 7. Remove from oven and allow chips to cool for 15 minutes. Store in an airtight container for 3 days or serve immediately.
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