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Five Ways Being Vegan for 30 Days Can Change Your Life
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VegVoyages: Go Around the Vegan World in 16 Days
12 Ola Amiga: Fantastic Shredded “Pork” Carnitas to Satisfy Your Mexican Cravings 16 This Is Not a Drill: Three Exciting Things About the Whole Foods Market Cheese Line 19 Lime Yours Forever: Deliciously Refreshing Garlic Lime Lettuce Wraps 21 Taking It Up a Vegan Notch: All You Need to Know About Next Level Burgers 24 Hot, Hot Hot: Four Interesting Ways to Make Use of Your Underutilized Steamer 27 Get a Dose of Nuts and (Energy) Bolts with this Spicy, Boosted Nut Butter 29 A Sensational Spicy Lemon Coconut Sauce to Drizzle on Everything 31 No Loafing Around: Meyer Lemon Focaccia with Hemp Seeds and Herbs 33 Beauty, Brains, and a Big Heart (for Animals): Why We Love Natalie Portman
BEING VEGAN FOR
30 DAYS
CAN CHANGE YOUR LIFE Have you ever wondered what it really means to be a vegan? Because of the rise of popularity, with celebrities, influencers, athletes and your next door neighbor all turning into vegan, it can sometimes feel like it’s just a trend that’s about to blow over.
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However, early this year, news outfits like BBC, Forbes and One Green Planet (to name a few), are declaring veganism to be the future of food. At the end of 2017, a report called Top Trends in Prepared Foods in 2017 by the research firm Global Data showed that six percent of Americans are now vegan. That would be a 600 percent increase over the last three years.
So if you’re wondering what veganism can do for you and how it can bring about significant changes in your life - aside from just simply skipping meat, then you’ve come to the right place. Check out this list and see if it doesn’t encourage you to just even dip your toes in it for a month - or two, or hopefully, forever!
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Your palate will be awakened
People who don’t know anything about veganism will automatically think about restrictions in food when transitioning. But actually, our world is surprisingly made up of amazing natural ingredients from the ground that we can eat. When you start to become vegan, you will notice a change in your taste preference. Your taste buds will become more sensitive to every sensation and it will forever change the way you eat.
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You will feel awesome physically and mentally A week in, you will immediately feel lighter and cleaner inside. Removing meat and dairy really has a great significant effect on the body and along with that, you will start to lose weight as well. In addition, eating whole, plant based food will definitely clear your mind and make you feel more in tuned with everything around you.
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Your body will have different reactions At the beginning, your body will react to the big changes in your diet. Naturally, as you’ve come to grow up with meat and dairy in your diet, your body will wonder why it’s not getting the same things. For some, body responses can be severe such as colds and shivers - this is basically your body’s way of releasing the toxins, much like when you’re doing a cleanse. For some, the transition is easy and pain free. This is important because it will give you amazing insight on what is going on in your body and how it is reacting to real food from the ground as compared to processed meats and dairy.
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You will not spend more on food As a vegan, you will definitely not spend more on food - either you will pay the same amount or maybe even less if you like to make your own meals. The truth is, vegetables, fruits and legumes are cheaper to buy in the grocery than meats and especially dairy. Of course there are always vegan splurges such as specialty food items and eating out, but if you opt to cook at home, you will definitely be saving some big bucks from going vegan.
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You will lose cravings
The most amazing thing that will happen to you is that you will lose all your cravings from sweets and junk food. Somehow, eating clean and eating fresh food will train your palate to only look for such food items moving forward. This helps in weight loss and overall health as well for anyone who has ever transitioned into veganism. 5
GO AROUND THE VEGAN WORLD IN 16 DAYS
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raveling can seem intimidating to those who are new to it. There is a lot to consider such as language barrier, new transportation systems, jet lag and even culture shock. However, in time, and with much experience, they can be learned.
But if you are a traveling vegan, it may be another challenge to add to your list when you go traveling. Because no matter how much you travel, let’s face it, experience isn’t going to multiply the number of vegan restaurants in the world. However, planning ahead is your best friend and it will help you tremendously in finding many vegan joints to dine
in across the globe. But seeing that you’re very busy vegan - who was also very smart enough to go through this magazine, then we will make it easier for you! Here are awesome restaurants you can visit when you’re globetrotting for two weeks or so in search of the best vegan places. 6
Thrive Organic Canada
Thrive Organic is a Canadian based restaurant offering organic food that is delicious while also being a powerhouse of nutrients. They have over 14 years of culinary experience so it’s safe to say they know what they’re doing.
1 Narcissa New York
Farm-to-table New American cuisine gets a smart vegan spin at this cheerful East Village joint. The menu isn’t strictly meat-free but it’s worth picking through the options to sample the delicious plant-based dishes.
Chicago Raw Chicago
Chicago Raw strives to provide 100% plant based food to their customers. They are on a mission to spread awareness around the world about the fresh and simple goodness of how vegetarian meals are rich in nutrients. Whether you dine in or take out, your food will be as fresh as can be! 7
The Springs Los Angeles This raw-restaurant-comeyoga-and-wellness space in the downtown Arts District is famed for its innovative cooking techniques - nothing is heated beyond 118 degrees. Highlights on the menu include kelp carbonara with coconut bacon, banh xeo with vegan fish sauce and winter vegetable pot pie.
Terre a Terre Brighton For haute cuisine with a relaxed vibe it’s hard to beat a trip to Terre a Terre. This brightly coloured seaside restaurant has long been a favourite for Brightonians serving up world-inspired veggie and vegan dishes with a fine-dining finesse.
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Dophert
Amsterdam Based in Amsterdam, Dophert is providing mouth-watering combinations of recipes to their customers every single day. With uniquely designed menus for breakfast, lunch and dinner, all the recipes are solely made of fresh and organic vegetables while also being completely free of any lactose and eggs ingredients.
Mildreds London
This Soho institution is as old as she sounds - hailing right back to the late Eighties. But don’t expect dated earthenware pottery and peeling wallpaper. This modern restaurant has been brought slap bang into 2016 with a chic Scandi vibe inside. The menu is international-themed, so there’s something to keep everyone happy.
El Huerto Santiago
Each meal in El Huerto is served with pure and natural organic recipes! You will come for the food and stay for the experience. 9
Beyond Sushi New York
Beyond Sushi is about the plant based sushi movement. Beyond Sushi celebrates the flavors of locally sourced and seasoned produce. Their recipes are 100% vegan and gluten free. Beyond Sushi offers an assortment of distinctive sushi rolls and other nutritional and delicious staples at their 3 branches in Manhattan.
Plant
Cape Town If the idea of food made from plants doesn’t exactly thrill you, this hip new vegan eatery may just change your mind. Its main food concept is tasty and affordable food, using the best locally sourced ingredients to produce a seasonally inspired menu - serving up everything from triple-decker ‘egg’ and ‘cheese’ toasties to spicy bean and buddha bowls. 10
Nanuchka Tel Aviv
The meat-free jewel of Tel Aviv served traditional Georgian cuisine for years - meaty dumplings, cutlets and stews. But when owner and chef Nana Shrier became vegan in 2014, she brought her restaurant along for the ride too. Now there’s more spinachstuffed dumplings than anything else in this vegan restaurant.
Green Bar Manila
Literally a hidden gem tucked away in the central business district of Metro Manila. Green Bar is all about vegan comfort dining without breaking the bank. From chickpea “tuna” sandwiches to delicious Falafel wraps and even vegan donuts, this restaurant is paving the way for many vegan shops in a meat-centric country.
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Fantastic Shredded "Pork" Carnitas to Satisfy Your Mexican Cravings
VEGAN AND CRAVING FOR SUMPTUOUS MEXICAN FOOD? WE’VE GOT YOU COVERED! This recipe is all about the pulled “pork” carnitas using the ever so dependable jackfruit! The jackfruit gives off a meaty texture without the off taste to it. You don’t ever have to worry about your Mexican food cravings again as long as you have the right ingredients and recipe to make them. So head on to the kitchen and start cooking! Enjoy!
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Ingredients Spicy Mango Salsa 1 mango, diced 1 small onion, chopped ½-1 jalapeño pepper, seeded and finely chopped Small handful cilantro, finely chopped Squeeze of lime Pinch salt
Lime Crema Sauce ½ cup raw cashews, soaked and rinsed well 2-3 tbsp cup water ¼ tsp salt 1 tsp apple cider vinegar ½ -1 lime juiced, to taste Corn Tortillas
Jackfruit Pulled Pork 1 Tbsp coconut oil 1 small onion, finely sliced 2 cloves garlic, minced 1 tsp Vegetable Better than Bouillon 1 tsp paprika 1 tsp chili powder 1 tbsp tamari 1 can of Jackfruit in water, drained and rinsed well 2 tsp maple syrup ½ - 1 cup water 1 chipotle pepper in adobo sauce, finely chopped
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Jackfruit Pulled Pork 1. In a large freezer bag add coconut oil, paprika, chili powder, tamari, and maple syrup and mix well.
6. Add bouillon and chipotle peppers and and mix until all onions are covered in the bouillon (about 2 mins).
2. Add jackfruit to the marinade and allow to marinate for a minimum of 2 hours either on the counter, or if marinating overnight, place in the fridge.
7. Add jackfruit, mix well, and bring to a simmer for about 20 mins, covering halfway through to avoid drying out the meat.
3. While you are waiting for the jackfruit to marinade, you can make the Salsa and the Lime Crema.
8. after 20 mins, break up the jackfruit using a a masher or a fork, and reduce heat even more.
4. When the jackfruit has marinated and is ready to go, place a pan on medium heat, and heat some coconut oil.
9. Cover and continue to cook on low for another 15-20 minutes, stirring often to break up large pieces of jackfruit.
5. When your oil is hot, add onion and garlic to the pan. Cook and mix until onions are clear.
10. Cook until all liquid has evaporated. 14
Spicy Mango Salsa 1. Combine mango, onion and cilantro in a medium size bowl and mix well. Add jalapeĂąo peppers and lime juice to taste, with a sprinkle of salt. Mix well.
Lime Crema Sauce 1. Drain and rinse your cashew really, really well!
Build Your Jackfruit tacos, and serve with a wedge of lime for garnish.
2. Place all ingredients in a high-speed blender and blend until smooth. 3. Slowly add more lime juice to taste, and water until desired consistency is reached. 15
THIS IS NOT A DRILL
THREE EXCITING THINGS ABOUT THE WHOLE FOODS MARKET CHEESE LINE
We really think there is no better time to be vegan that today. They say veganism is the future. It seems that is becoming more and more true as small and big food companies are yielding towards more sustainable, vegan options.
For example, Whole Foods not only has a bigger selection for vegan products, but now are selling a whole new vegan cheese line. Vegan company Nuts for Cheese announced their Whole Foods debut on social media, exclaiming that they are “so jazzed� that their products are now available at Ontario Whole Foods stores. 16
The handcrafted cheeses are made from cultured, organic cashews. The result is a plant-based, cruelty-free, and health-conscious alternative which taste as delicious as they look. And, Nuts for Cheese even looks like the real thing. The Super “Blue” cheese, for example, has marbling of spirulina, an algae powder considered a superfood.
The Red Rind wedge is coated in turmeric and paprika to create a rind that’s so much like a washed-rind cheese. Other products include the Un-BrieLievable, the Chipotle “Cheddar” Flavoured Wedge, and the Smoky Artichoke and Herb.
The best part about these cheeses is not only the flavor, but the texture as well. Just like dairy-based cheeses, each cheese has a unique characteristic wherein it can be shredded, spread or even melted onto sauces and dips. It’s a real game changer many thanks to forward-thinking businesses such as Whole Foods. Imagine having a full vegan cocktail party now with a wide selection of vegan cheeses spread across a beautiful cheese board. Now, it’s no longer a dream but a real possibility. 17
It is so great to see more companies bringing a wide array of vegan cheeses to market. Every new entrant to the space helps expand the amount of shelf space allotted to dairy-free offerings and naturally, from a consumer standpoint, variety is just the best. The days of only having one brand of dairy-free cheese that tastes more like rubber than cheddar are OVER! Thanks to new innovative companies and increasing demand, the vegan cheese category overall is set to hit $3.5 billion by 2023!
Now that’s just cheesetastic! Isn’t it? 18
LIME YOURS FOREVER
DELICIOUSLY REFRESHING GARLIC LIME LETTUCE WRAPS
Try this simple Want a scrumptious snack? Say no more! This handheld beauty is just the thing you’ve been searching for. Imagine a cold, refreshing, super crisp lettuce wrap that’s filled with flavors and textures from tempeh and other vegetables at every bite. Is your mouth watering yet?
recipe with an explosively delicious end result! Enjoy!
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Ingredients 2 garlic cloves, peeled 1-in segment of fresh ginger, peeled 1/2 cup almond milk 1/4 tsp fine grain sea salt 8 oz plain tempeh, crumbled 1 1/2 cups leftover rice 1 tsp soy sauce or shoyu 1 tbsp freshly squeezed lime juice 1 small cucumber, deseeded, and cut into 1/4-inch dice 1 small carrot, peeled and grated a handful of sliced herbs (cilantro, basil, mint) 10 - 12 whole lettuce leaves
Directions 1. Use a mortar and pestle to smash the garlic and ginger into a paste. Heat 1/4 cup of the nut milk in a medium saucepan over medium heat, stir in the ginger-garlic paste along with the salt, and barely simmer for a minute of two before adding the tempeh. 2. Stir until well-coated, cover, and allow to cook for about five minutes, stirring once or twice along the way. Add the rice, stir, and allow it to heat. 3. In the meantime add the soy sauce, and lime juice to the remaining nut milk, stir well, and add to the saucepan as well. Transfer to a serving bowl, and stir in the cucumber. 4. Top with the grated carrot, and herbs, and give a light final toss. 20
Taking It Up a Vegan Notch All You Need to Know About
The main problem vegans have is the lack of choices. Imagine being in a long haul road trip with friends and suddenly being hit by hunger pangs. Naturally, you and your friends stop at the nearest gas station or even a burger drive thru to get your fix - except, there is nothing there for you to eat. That’s a common scenario for most vegans. And while the restaurant scene is blossoming with vegan choices, burger joints and other casual dining places are really harder to find.
Enter, Next Level Burger. 21
In 2014, Matt and Cierra opened the doors of the very first Next Level Burger, an all plant-based burger joint located in Bend, Oregon. The menu, crafted by Cierra, features all the staples you could dream of in a fast, casual burger restaurant: burgers, hot dogs, tater tots, and even milkshakes. Using healthy, sustainable, GMO-free, organic, and fair trade ingredients, Next Level Burger is completely redefining the world of burgers.
Next Level Burger was born when its founders realized that what they wanted for their family—healthy, sustainable, delicious food—could be for everyone. They wanted to turn their most deeply held beliefs into action and well, delicious food that everyone would love, starting with burgers. So, like any intrepid family with a big dream, they went for it! They risked everything they had for everything they wanted for the world.
From their first location, Next Level Burger has expanded to five West Coast restaurants and recently broke ground on their first East Coast restaurant, located inside the new Whole Foods 365 in Fort Greene, Brooklyn at 292 Ashland Place.
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This couple clearly shares a passion for sustainable food but beyond that, they know how to make really, really delicious burgers plant-based. Next Level Burger has core beliefs that drive what their brand to success. Their wholehearted belief in healthy eating for people and the planet shows with every responsibly sourced, organic, GMO-free, awesomely delicious meal served. With made-from-scratch burgers like its signature Umami Mushroom and Quinoa Patty, Next Level Burger also sells Beyond Burger patties, vegan hot dogs, salads, sandwiches, and shakes. Like Beyond Meat, Next Level Burger wants to break the stereotype that vegan food isn’t tasty enough or meaty enough for committed meat eaters.
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Four Interesting Ways to Make Use of Your Underutilized Steamer Steaming presents a time-tested method of cooking healthy, nutritious foods. Many steamers include inexpensive vegetable steamer baskets that fit varied pot sizes. Most purchased rice cookers even come with a steamer basket for free. But somehow, steaming has become underrated and people mostly forget about it when it comes to choosing a preferred cooking method. However, all that’s about to change! Why not, right? Steaming is a great way to lock in all the flavors in food without the added oils and fat in a dish. Other than simply steaming vegetables, here are more ways to enjoy that steamer that’s dusting away in your cupboard! 24
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Banana Bread Oatmeal Who knew bread can be made in a steamer? Everyone loves banana bread, which is why this banana bread oatmeal is a brilliant idea. With just a few healthy ingredients like cinnamon, maple syrup, and bananas, it’s really a vegan breakfast of champions.
2 Vegan Frittata Chickpea flour, silken tofu, and nutritional yeast help to create the texture of this frittata, which makes a great breakfast or a dinner entrĂŠe.
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3 Rice Pudding The beauty of rice pudding is that you can eat it for dessert, breakfast, or a snack. I mean, really, who’s keeping track? It’s easy to make and there are endless possibilities when it comes to mixture and toppings!
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Steamed Chinese Cabbage Parcels Delicious cabbage rolls stuffed with whatever you want tofu, nuts, chickpeas, beans - sky’s the limit! Whoever said steaming was boring has probably never tried making these!
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Get a Dose of Nuts and (Energy) Bolts with this Spicy, Boosted Nut Butter Nuts about nut butters? Who isn’t? They’re tasty, easy to make and you can make a big batch any time.
Just pop all the ingredients in a food processor and you’re good to go!
This specific recipe uses a mix of three nuts which will definitely help make your energy levels soar. Mix that with maca powder which is known for boosting energy in athletes, plus mesquite flour which is rich in protein, this nut butter is the energy booster you need for that extra push each day. 27
Ingredients 1 pound shelled walnuts, almonds, or hazelnuts 1 tbsp cinnamon 1 tsp cayenne pepper 2 tsp ground ginger 1 tbsp vanilla extract 2 tsp red maca (optional) 1 tbsp mesquite flour (optional)
Directions 1. Combine walnuts, cinnamon, cayenne, ginger, and vanilla in a food processor or blender, also add the maca and mesquite if you have it. 2. Pulse, process for a minute or two, or until the nuts crumble and then work themselves into a paste. Store in a jar in a dark place.
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A SENSATIONAL SPICY LEMON COCONUT SAUCE TO DRIZZLE ON EVERYTHING Have you ever eaten a great dish and still thought it needed something - something you couldn’t put your finger on? Sometimes, that something, that little oomph you need to make a great dish a spectacular one, is the right sauce. In a professional kitchen, there is a designated guy - the saucier, who makes only sauces all day.
That’s how important sauces are to a dish. It envelopes all the flavors on a plate into one cohesive, delicious dish. This coconut sauce has that right amount of sweetness, saltiness, spiciness and a punch of flavor to make any dish super yum!
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Ingredients 1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, seeded and chopped 1/2 tsp fine grain sea salt, plus more to taste 1 tbsp sunflower oil 1 small bunch of scallions, thinly sliced 1/2 cup finely chopped cilantro 1 14-oz can of coconut milk (full fat) 3 tbsp freshly squeezed lemon juice, plus more to taste
Directions 1. In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor or blender. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor / blender (if you’re using it) just a few times. 2. Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week. 30
NO LOAFING AROUND Meyer Lemon Focaccia with Hemp Seeds and Herbs
Even if you aren’t a baker yourself, you can’t go wrong with this recipe. Focaccia is an easy way to first learn making bread as it doesn’t need much care and attention. It still needs a lot of love though so pick the best ingredients to really bring out the flavors you want. You can also experiment on different flour blends depending on what you want. This recipe makes a light but still very hearty and homey bread that everyone can enjoy.
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Ingredients 3 cups strong white bread flour 3/4 cup rye flour 1 packet fast-acting instant yeast 1 tsp fine grain sea salt 1 tbsp extra virgin olive oil, plus more for drizzling 3 cloves chopped garlic 3 tbsp hemp seeds, (optional) 2 tbsp finely chopped rosemary 2 tbsp chopped thyme 1 1/2 cups warm water (~120F) 2 Meyer lemons, sliced razor thin 15 black olives, pitted and halved 1/4 cup sliced almonds
Directions 1. Combine the flours, yeast, salt, olive oil, garlic, hemp seeds, and half of the rosemary and thyme in a large bowl. Stir in the warm water, and mix until the dough comes together. 2. Turn out onto a work surface and knead for five minutes or so, until the dough feels smooth and elastic. Rub the dough with a bit of olive oil, and return to a clean bowl. 3. Cover the bowl with a tea towel and allow the dough to rise in a warm cozy place until doubled - 45 minutes, to an hour-ish. 4. Preheat your oven to 400F, rack in the middle. 5. You can bake the focaccia in a (8x12 or larger) pan or free form on a baking sheet. Tip the dough into baking pan, and deflate with flat hands. Arrange the lemons, olives, and almonds on top, and cover with a tea towel again. 6. Leave to rise for another 20-30 minutes, until the dough is nice and puffy. At this point, use your finger to press deep holes into the dough. 7. Drizzle with more olive oil, sprinkle with any remaining rosemary and thyme, and bake for thirty minutes, or until golden and cooked through. 8. Remove from oven and cool on a rack for a bit before cutting and serving. Sprinkle with a bit more salt if needed.
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Beauty, Brains, and a Big Heart (for Animals)
Why We Love Natalie Portman Celebrities are people we want to emulate. Some for their success in their careers, some for their talent, some for their money, some for their beauty and some for the way they use their influence to do good.
One such superstar who is worthy of all our time and attentions is Academy Award winning actress Natalie Portman — a long-time vegetarian who has now gone vegan since 2012. Recently, she debuted “Eating Animals” – a documentary film based on Jonathan Safran Foer’s book of the same name, which she narrated and produced.
Aware of the personal benefits of a vegan diet, during a recent interview with InStyle Natalie was asked how she keeps her skin so “luminous”, to which the actress credited her vegan diet. Portman says, “Diet is a big part of it. I’m vegan, and I drink a lot of water. If I have dairy, I break out immediately.” 33
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pon her morning routine, Portman claims to have a very clean diet; she usually has oatmeal or avocado toast in the morning along with vitamin D and prenatal vitamins when she was carrying her son. She also gets B12 shots once a month because it’s the one thing you don’t get from a vegan diet.
Even after living in Paris - the land of meats and cheese, Portman adds that being vegan in Paris is totally possible “if you know where to look” adding that the city has improved in terms of vegan options a lot over the past few years.
At the 27th annual Environmental Media Awards benefit, vegan celebrities took to the stage to highlight the environmental impact of eating animals. Following a passionate speech by Russell Simmons about veganism, Ongoing Commitment Award recipient and Academy Award winner Natalie Portman, a vegan herself, took to the mic to drive home the point. 34
She began her acceptance speech by urging everyone to watch her new documentary, Eating Animals, which debuted at Telluride earlier this year. Then she explains Factory farming is responsible for most of the air, water, and land pollution—that disproportionately affects our poor communities as well. So we get to make decisions three times a day, what we do with our planet, and you can make a difference by even once a day or once a week choosing not to eat animals or animal products. Factory farms discriminate against low-income communities, causing serious public health and environmental justice issues in addition to widespread environmental destruction.
Natalie also recognizes the value in avoiding animal products in areas other than food. At age 28 she launched a range of vegan shoes for green label Te Casan and has long been a proud supporter of PETA. 35