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BBQ State Goes Vegan: Your Ultimate Guide to PlantBased Places in Austin
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From Ethics to Eggs: How YouTuber Influencer Tim Shieff Fell from Grace
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Bite-Sized Energy: Wonderfully Delicious, No Bake Peanut Butter Energy Bites
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Time of the Month: A Sustainable Brand Debuts WoolFree Vegan Period Underwear
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Animal Friendly Flapjacks: Easy to Make, Super Yummy Three-Ingredient Vegan Pancake
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The Bold and the Beautiful: Clarins Launches Skincare Range for Animal Lovers and Advocates Alike
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Snacking with Purpose: Deliciously Sweet Peanut Butter Oat Bar Recipe
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Vegan News: Strawberry and White Chocolate Easter Eggs Are Now a Thing!
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Faux Food: Comforting and Delectable Pasta in Lemon and Cream Sauce
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Set Your Pulses Raising with This Creamy Lemon Pepper Chickpeas!
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Food for Thought: Don‘t Hate the Vegan, Hate the Moral Dilemma
n a g e V s e o tate G
BBQ S
e d i u G e t a m i t l U Your n i t s u A n i s e c a l P d e s a B t to Plan
S
ince veganism is widely becoming popular all around the globe, even meat-lovin’ states are following suit and vegan restaurants are popping up just about everywhere - including Austin, Texas. Known for its BBQ meats and big portions, Austin is slowly becoming a goto destination for plant-based offerings that are fresh, delicious and trendy.
Vegans can now enjoy the southern BBQ hemisphere of North America without fretting if they can eat anything.
Here are some of our favourite places.
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True Food Kitchen We love how delicious everything is at True Food Kitchen! One of their best sellers is the ancient grains bowl with tofu, miso-glazed sweet potato, turmeric, charred onion, snow pea, grilled portobello, avocado, and hemp seed. Other exciting vegan options include Kale Guacamole, Butternut Squash Pizza, and the T.L.T sandwich.
Skull and Cakebones Skull & Cakebones is every vegan’s sweet tooth dream come true. Gooey cinnamon rolls, cupcakes, fruit turnovers, cakes, sourdough pretzels, scones, and fruit galettes. If you don’t want to make the drive out to Dripping Springs, you can find Skull & Cakebones at Whole Foods Market, Blue Cat Cafe, Jo’s Coffee, Bennu Coffee, and Quickie Pickie.
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Flower Child
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Located at Domain Northside, Flower Child is a healthy spot with plenty of vegan options. Best sellers include Avocado hummus, spicy Japanese eggplant, Thai cashew quinoa, Mother Earth bowl, “Forbidden� Rice, and the Thai Dye Wholegrain wrap.
Casa de Luz Casa de Luz is a non-Profit, experiential, educational community center that serves 100% organic, vegan, vegetarian, and gluten-free breakfast, lunch, and dinner. Meals are served buffet style with the choice of a soup, salad, entree, Kukicha hot tea, hibiscus mint tea, and filtered water.
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The Beer Plant Buffalo cauliflower with bleu cheese, Nachos with Queso and Quinoa Chorizo, and Mac & Cheese at The Beer Plant – and it’s all vegan! Comfort food at its finest, indeed! The Beer Plant is a plant-based gastropub with beer, wine, cocktails, and killer menu. What more could you ask for?
6 The Vegan Nom Tacos for everyone – and they’re 100% vegan! Everything is glutenfree except for flour tortillas, vegan chorizo, and country sausage. The breakfast taco with local tempeh bacon and organic tofu scramble is delicious and definitely a must-try!
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A popular vegan YouTuber is facing major backlash after he publicly admitted to eating raw eggs and salmon due to dietary changes.
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im Shieff, an athlete and entrepreneur who has over 175,000 YouTube subscribers and more than 85,000 followers on Instagram, recently posted a video on YouTube that explained his drastic decision. In the video, Shieff said he consumed animalbased foods due to ongoing health issues.
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hieff told the YouTube community how his vegan diet led to various physical and mental problems, including digestion issues, depression, brain fog, lack of energy, and stiff joints. To heal himself, Shieff tried different diets, including a fruit and herb fast and a high-carb low-fat diet.
HOW YOUTUBER INFLUENCER
TIM SHIEFF
FELL FROM GRACE 5
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hieff then went to the extreme: After trying many diet options, he decided to pursue a 35-day water fast. Following this approach, Shieff consumed eggs and salmon. Even though he tried going back to his vegan diet, Shieff still didn’t feel right. Following this life-changing experience, Shieff decided that it was time to leave veganism.
“After a few more weeks, [and] months of going back to vegan, and not feeling right again, and having that thought in my head, what if there is something within when I had those animal products? I made the choice to go back to consuming animal products again,” Shieff said in the video.
“I’ve intentionally kept this to myself for now, forgive me for not speaking on it sooner.” However, Shieff’s departure from veganism comes with a hefty price: The entrepreneur also announced that he would be stepping down from ETHCS, a vegan clothing company that he founded to promote ethicallymade products. The brand, which created the popular NAGEV and VGANG designs was founded by Shieff, who worked alongside a team Benj, Ellis, and Bob. The remaining company members have posted on Instagram to confirm the brand is still vegan following numerous queries across social media. 6
“For a long time Tim had been an inspirational example for veganism, as well as a good friend who has inspired us all, but this lifestyle change was something none of us could get on board with. We have all been proud vegans for many years, and promoting the vegan message and ethical lifestyle choices was very important to us all. Considering ETHCS was founded on these same principles, we all agreed it would be best if Tim stepped away from the company. And in time Tim agreed too,” one of the founders said. Shieff’s public statement generated mixed responses from the greater online community: Some people were outraged at his decision to leave veganism, while others praised him for prioritizing his health.
“Appreciate your honesty, but you just contradicted everything you have said previously… Thank you for turning me on to veganism four years ago, but can’t say I’m not disappointed with you trying to say eating animal products is ethical, etc,” said one YouTuber. “After so many years of not visiting your channel, this made me go back and I absolutely support this decision,” another YouTuber wrote. “Nothing against veganism, but health should always come first.”
Shieff didn’t announce his next career moves, however, he is still keeping up his online presence. See his YouTube account for more videos on fitness, health, and meditation. 7
WONDERFULLY DELICIOUS, NO BAKE PEANUT BUTTER ENERGY BITES Whatever type you like best, nuts and nut butters are always such a great choice for healthy snacks, because you only need a little bit to hold you over until your next meal
These addictive little bites are made with just 3 healthy ingredients that you’ve probably already got in your pantry. They couldn’t be easier, considering all you have to do is put some oats, peanut butter, and dates in your food processor. Blend until everything is combined, and roll them out to the size that you like. That’s it!
Never underestimate the power of the peanut butter!
Popping, peanut buttery, bites of bliss!
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Ingredients • 1 c whole grain gluten free rolled oats • 1/2-3/4 c natural, unsweetened peanut butter • 8-12 medjool dates
Directions 1 In a food processor, combine all the ingredients and process until totally mixed, about 5 minutes.
2 Depending on how moist
the dates are and the type of peanut butter you use, the mixture may still seem too dry and crumbly to roll. If so, add some more peanut butter and blend again.
3 Scoop out the mixture
and roll into energy bites, whatever size you prefer! You can roll this amount into 10 bites.
4 Store in the refrigerator.
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A Sustainable Brand Debuts Wool-Free Vegan Period Underwear What a time to be a woman! Sydneybased company Modibodi recently debuted a vegan collection of underwear, swimwear, and leggings designed to be worn during menstruation.
While some period underwear, including Modibodi’s other lines, is made using merino wool, Modibodi’s vegan collection is made with bamboo and cotton and features the brand’s proprietary Modifier Technology with high absorbency capabilities.
Modibodi’s period underwear is available in two vegan styles: Heavy/Overnight (which can hold up to three tampons worth of liquid) and Lightweight (which holds up to up to one and a half tampons worth of fluid).
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ntrepreneur Kristy Chong—a former public relations specialist for clients such
as
McDonald’s
Australia—
created the brand in 2011 to empower women to experience mess-free periods that are cheaper and more environmentally friendly than disposable products such as tampons and pads.
“We believe that periods are precious, that sweat is therapy, and that feeling 100 percent protected during both is the stuff of dreams,” the brand manifesto states. “We’re for stronger pelvic floors and leaky life-giving boobs. We’re down with our discharge, even prouder of our pregnancy shows, and you betcha—runaway bladders are welcome here, too. We’re breaking taboos, opening minds, and offering a reusable, sustainable option that’s not just for women—but for the benefit of all bodies on this planet.”
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Period panties have many other names
underwear has an absorbent gusset that
– such as period underwear, menstrual
collects the flow instead.
underwear, reusable period pants and leak-proof underpants – but they are all essentially the same thing.
They work in a similar ways to that of a pad (being that nothing has to be inserted inside to collect blood), but rather than ripping a used pad out and sticking a new one in every couple of hours, period
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hile some worry that you have to change period panties multiple times a day (like you would a pad or tampon), most Modibodi customers report that they can stay in one pair of leak-proof undies all day long – simply changing into a new pair to sleep in if they want overnight protection.
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Easy to Make, Super Yummy Three-Ingredient Vegan Pancake
Everybody loves pancakes but almost all recipes call for using eggs, milk and even butter. But fret not, animal warriors, because we’ve got the most vegan-friendly pancake recipe for you and it will make your mornings happy once again!
An easy, no-fuss pancake recipe that is filling, comforting and does not skimp on flavor one bit. Plus, this recipe requires just 3 simple ingredients - what more can you ask for?
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Ingredients
Directions
PANCAKES
1 Place oats into a high speed
• 3 cups gluten-free rolled oats or oat flour • 2 cup almond milk • 2 medium bananas
2 Add in the remaining
ADD-ONS (OR FOR VARIATION)
3 Heat a non-stick pan on
• 2 tbsp coconut sugar, raw sugar or 2 medjool dates, pitted • 1/2-1 tsp cinnamon • 1/4 tsp vanilla bean powder or extract • 1/2 cup of: chocolate chips or blueberries or crushed nuts, etc (or a combination of each) – stir in at end BERRY MAPLE SYRUP • 1/4 cup blueberries • 1/4 cup blackberries • 1/4 cup maple syrup
blender and process until a flour is reached. ingredients until a batter is formed.
medium and pour 1/3 cup of batter, using a measuring cup to ensure equal size and cooking times.
4 Allow the pancake to cook
until bubbles appear around the edges, then flip and cook until golden.
5 Berry Syrup: Blend in a high speed blender until smooth. Pour over pancakes.
6 Assembly: Add toppings of
choice and drizzle with berry syrup.
TOPPINGS • Fresh fruit: banana, berries, etc. • Berry Maple Syrup (above) or maple syrup • Seeds or nuts • Coconut flakes
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French skincare giant Clarins has launched a new line of products which have vegan ingredients and won’t be sold in China or any territories that require animal testing.
The Bold and the Beautiful Clarins Launches Skincare Range for
Animal Lovers and Advocates Alike According to Clarins: “The MyClarins range is our first vegan skincare range. This means that each and every product is made with nourishing fruit extracts and plantbased formulas. And, our My Clarins range is also cruelty-free. We’re proud to say that our vegan skincare products have made it from our natural sources to your skin without being tested on animals.” 15
The cosmetic company describes the new plant-based line as a new generation of skincare products that give the skin the best that nature can offer.
The MyClarins, plant-based line includes hydrating creams, skin cleansers, a hydrating beauty mist, nighttime face mask, a poreperfecting mattifying cleanser, and a cream to treat skin imperfections.
The formulas are based on a skin-friendly plant complex called Healthy Skin Complex. It is made up of coconut water, Alpine rose extracts and complimentary ingredients to nourish the skin. The plant-based cosmetics feature extracts from arbutus, acerola, moringa, fig, goji berries, meadowsweet and karite to help treat skin during both day and night.
MyClarins is being marketed towards teenagers and young twenty-somethings as an entry-level skincare range. 16
This is something fresh and new from a well-established brand. With new formulas and an eco-conscious approach, these products utilise a powerful blend of plant and fruit extracts – and although this is aimed at 18-25 year olds, we see no reason why people who are older couldn’t use these as well! The packaging also looks really lovely!
The product line includes: • Re-charge Relaxing Sleep Mask • Re-Boost Comforting Hydrating Cream for Dry Skin • Re-Boost Mattifying Hydrating Cream for Oily Skin • Pre-Fresh Hydrating Cream for All Skin Types • Re-Move Purifying Cleansing Gel • Re-Move Micellar Cleansing Milk • Clear-Out Blemish Targeting Gel • Pore-Less Blur and Matte Stick Primer • Re-Fresh Hydrating Mist
While many have welcomed the move by Clarins, others say buying these products will still contribute directly to animal suffering. Claire Palmer, MSc Zoology, is the Founder of Animal Justice Project - a nonprofit organization dedicated to the ending of animal experimentation and other forms of speciesism. She told Plant Based News: “We applaud Clarins for not allowing a veganlabelled range to be sold in a country that still necessitates animal testing, but this is a drop in the ocean. This multi million pound company continues to sell other products in China knowing that they will cause the suffering and death of countless animals.” 17
These peanut butter oatmeal bars are basically candy bars using healthier ingredients. And it couldn’t be any easier! You just melt a bunch of stuff together, put it in a pan, chill and cut into bars can you think of anything easier?
Deliciously Sweet Peanut Butter Oat Bar Recipe
You can use more or less oats or coconut depending on what you want. You could also add in other healthy stuff like nuts or dried berries. Want a less sweet version? Use dark chocolate. Want a slightly naughtier version? Add in some peanut butter chips - the possibilities are endless! 18
Ingredients • 1/4 cup coconut oil • 3/4 cup + 2 tbsp natural peanut butter (just peanuts + salt, no added fat or sugar) • 3 tbsp brown rice syrup • 1 cup semi-sweet chocolate chips (make sure to use vegan / dairyfree chocolate chips) • 1 cup shredded unsweetened coconut • 1 3/4 cups rolled oats (gluten-free oats for gluten-free) • 1/2 cup roasted peanuts
TO SPRINKLE OVER THE TOP • 3 tbsp chopped peanuts • 2+ tbsp shredded unsweetened coconut
Directions 1 Melt the coconut oil in a medium pan or pot over medium-low heat. Add in the peanut butter and honey and when thoroughly combined, add in the chocolate chips.
2 When melted, add in the coconut and oats. Let cool
for 5 minutes and then stir in the peanut butter chips or peanuts.
3 Line an 8” x 8” pan with a piece of parchment paper or wax paper. Press the candy into the pan and top with the extra peanuts and coconut, if desired.
4 Let chill for about 2 hours or until firm and then cut into bars.
5 Store in an airtight container in the refrigerator. The bars will stay good for several weeks.
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VEGAN STRAWBERRY AND WHITE CHOCOLATE EASTER EGGS ARE NOW A THING, THANKS TO SAINSBURY’S!
The second largest supermarket chain in the UK just launched baby pinkcoloured eggs under its Free From range. The Easter eggs are flecked and flavoured with delicious strawberry pieces and taste like milkshake - a real treat for kids and adults alike! The sweet treat joins other vegan-friendly products introduced in time for Easter.
Strawberry and White Chocolate Easter Eggs Are Now a Thing!
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Aldi UK began selling vegan dark chocolate eggs with Ferrero Rocher-like hazelnut truffles. Moo Free’s organic vegan milk chocolate eggs, made with ethically sourced cocoa and rice milk, are also on offer at Aldi, along with bags of dairy-free chocolate drops. ASDA launched a trio of vegan Easter eggs featuring dark chocolate, white chocolate, and raspberry flavours. Tesco’s supermarket shelves showcase dairy-free salted caramel eggs, Belgian dark chocolate eggs, and “bunnycomb” flavoured chocolate. Waitrose’s vegan Easter line includes gelatin-free avocado gummies.
Mummy Meagz, that makes chocolate without animal products, created a vegan version of the popular Cadbury Creme Egg. The “gooey, chocolatey” egg, that is also glutenfree, is “impossible indulgent,” according to the company.
The inclusion of a vegan Easter option at Sainsbury’s aligns with the company’s recent movements toward plant-based food. The chain sells dairy-free probiotic Yakult-style drinks, meant to improve gut health. Chorizo-style “Shroomdogs” are on offer, as well as vegan pizza, meat-free burgers, and dairy-free ice cream. 21
Earlier this year, Sainsbury’s reported that it had experienced a 65% increase in sales of vegan products over the last year. Vegan product searches boosted by 82%. The company announced it would begin selling its vegan and vegetarian meat alongside animal-based meat.
“We were looking at as a business the challenge we face in the future, if we sell less and less meat what do you backfill it with,” he explained. “The general market dynamic is that meat is on the decline,” Hamilton continued. “This is a way of giving people more choice and new ideas.”
Plant-based buyer for Sainsbury’s, James Hamilton, said that the move was inspired by a lowered demand for meat.
Sainsbury’s is selling its Free From strawberry Easter eggs for £3.50.
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Who doesn’t love making creamy sauces? How about an oil-free and dairyfree one? It’s possible thanks to science and well, raw cashews!
Comforting and Delectable Pasta in Lemon and Cream Sauce
That’s why we absolutely love this Lemon Cream Pasta Sauce! It’s just like any dairy-based cream sauces without the added guilt! It’s healthier and more importantly, vegan! It’s so fast to make it for a weeknight dinner with only a few ingredients. You can soak the cashews for about 30 minutes in hot water before you start to help the process or if you’re planning ahead, you can leave them soaking in your refrigerator in the morning or overnight so they’ll be ready when it’s time to make dinner.
What are you waiting for? Get cooking!
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Ingredients • 12 oz Barilla glutenfree spaghetti (or your favorite pasta shape) • 1 cup raw cashews • 1 cup water • 1 lemon zest and juice (about 3 tbsp) • salt to taste • fresh parsley for garnish
Directions 1 Prepare the pasta
according to the package directions. Drain and return to the pot.
2 Meanwhile, zest and juice the lemon.
3 In a high-speed
blender, combine the cashews, water, lemon juice, and salt. Blend until very smooth.
4 Pour the sauce from
the blender over the cooked pasta. Toss well so every strand is coated.
5 Divide among four
bowls. Garnish each serving with lemon zest and parsley and enjoy immediately. 24
Set Your Pulses Raising with This Creamy Lemon Pepper Chickpeas!
Holy smokes these chickpeas are delicious!
It will take everything in you not to polish off the entire pan by yourself - guaranteed! Perfect as a side served with salad and some potatoes or rice, spooned over pasta, or as a scrumptious open faced sandwich on top of toast. You’re going to want these saucy chickpeas everywhere!
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Ingredients • 1 tbsp olive oil • 1/2 yellow onion, chopped • 3 cloves garlic, minced • 1 tbsp all-purpose flour, (gluten-free if preferred) • 1 cup vegetable broth • 1 lemon zested • 2 tbsp lemon juice • 1/2 tsp salt • 1/4 tsp pepper • 1, 19 oz can chickpeas (about 2 cups), drained and rinsed • 1/4 cup full-fat coconut milk • small handful cilantro or parsley, chopped
Directions 1 Heat the olive oil in a skillet over medium-
high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
2 Sprinkle in the flour and stir and cook
for an additional 30 seconds to heat up the flour. Now add the vegetable broth, lemon juice, lemon zest, salt, and pepper.
3 Stir and scrape the bottom of the pan to
remove on any stuck on bits. Stir in the chickpeas and bring to a simmer. Cook for another 5 to 10 minutes until the sauce has thickened.
4 Stir in the coconut milk. If you find your
sauce a little too thick, you can add more broth to thin, and if you find your sauce a little too thin, just cook down a bit more.
5 Garnish with cilantro or parsley and serve hot!
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Within the life cycle of a successful social movement, typically come periods of backlash. As interest in a cause swells, and more people hop on board, new ideologies start seeping into popular culture, mainstream media, big businesses, even our homes.
Food for Thought Don't Hate the Vegan, Hate the Moral Dilemma
As a result, panic can ensue; humans aren’t typically comfortable with change, nor with having their values challenged. And when those values have anything to do with what we eat, it seems discomfort can reach a unique degree. Without a doubt, veganism, as a diet, a lifestyle and especially as a movement has permeated the mainstream. And people are pissed.
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Veganism is a way of living which excludes all forms of exploitation of, and cruelty to, the animal kingdom, and includes a reverence for life. It applies to the practice of living on the products of the plant kingdom to the exclusion of flesh, fish, fowl, eggs, honey, animal milk and its derivatives, and encourages the use of alternatives for
all commodities derived wholly or in part from animals. Accordingly, not only should vegans avoid eating animal-related foods, they also should also not do things like wear fur, leather, wool or silk, as all involve the suffering or exploitation of the animal kingdom.
Taken together, what emerges is the following picture: a member of species X has begun to adopt all sorts of personally-costly behaviors (like avoiding certain types of food or tools) in order to attempt to avoid reducing the welfare of pretty much any other living organisms, irrespective of their identity.
Further still, that member of species X is not content with just personally behaving in such a manner: she has also taken it upon herself to attempt to try and regulate the behavior of others around her to do similarly, morally condemning them if they do not. That latter factor is especially curious, given that most other members of her species are not so inclined.
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This means her moral stance could potentially threaten otherwise-valuable social ties, and is unlikely to receive the broad social support capable of reducing the costs inherent in moral condemnation. And how absolutely bizarre such behavior would seem to be if we observed it in pretty much any other species.
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onsider the following proposition: humans should exterminate all carnivorous species. This act might seem reasonable from a standpoint of reducing suffering. Why? By their very nature, carnivorous species require that other animals suffer and die so the carnivore can continue living. Since these murder-hungry species are unlikely to respond affirmatively to our polite requests that they kindly stop killing things, we could stop them from doing
so, now and forever.
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rovided one wishes to reduce the suffering in the world, then, there are really only three answers to the question regarding whether we should exterminate all meat-eating species: “Yes,” because they cause more suffering than they offset (however that’s measured); “No,” because they offset more suffering than they cause; or “I don’t know” because we can’t calculate such things for sure.
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T
hough either of the first two answers are acceptable from a consistency perspective, we have yet to find anyone who advocated for either of those options.
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efusing to wear silk clothes, for instance, seemed to be easy enough to calculate; it’s morally wrong
because it involved animal suffering and/ or exploitation. Similarly, you can imagine most of us would not refrain from judging someone who slowly tortured a pet dog because we can’t be 100% sure that their actions were, on the whole, causing more suffering than they offset.
If we cannot calculate welfare tradeoffs in situations like these with some certainty, then any argument for veganism built on the foundation of reducing animal suffering crumbles, as such a goal would be completely ineffective in guiding our actions.
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