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Mena’s Mission: Get to Know Aladdin’s New Brand, Evolving Vegan
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Finger Lickin’ Good: KFC Launches Its First Ever Vegan Burger
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Stringy Snacking: Delicious Cheddar “Cheese” Sauce That Goes with Everything
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New Vegan Yoghurt Launches at Walmart!
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Seeds from the Soil: Tasty Roasted Bell Peppers with Sunflower Seeds
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#TBT: Let These Three Vegan Diners Take You Back to the Good Times
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Be the Olive Oyl to Your Popeye with these Nutritious Spinach Bites!
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Feast Your Eyes with Delectable Jackfruit Nuggets You’ll Love
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Marrakesh Magic: Easy-to-Make Vegetable Curry That’s Hard to Resist
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Ahead of the Pack: Four Seasons Hotel Introduces Luxury Vegan Package
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God is a Vegan: Take a Look Inside Ariana Grande’s Diet
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ena Massoud, who plays Aladdin in Disney’s live-action remake of Aladdin is also the founder of Evolving Vegan; a brand that includes a lifestyle book, an IGTV travel series, and an apparel line.
GET TO KNOW ALADDIN'S NEW BRAND, EVOLVING VEGAN
Now, Massoud has made being a vegan a part of his career. Massoud, a 27-year-old Canadian actor who has been vegan for three years, created the brand to inspire others to evolve toward a plantbased lifestyle, and to bridge the divide he feels is apparent for those in transition.
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“When I first started living a plant-based lifestyle, I noticed a considerable divide between vegans and everyone else,” Massoud told VegNews. “It’s a difficult thing, changing the way you eat, and I felt as though vegans didn’t care to share their knowledge or experience with those who weren’t fully willing to commit immediately. Evolving Vegan is about encouraging everyone to evolve and turn to a plantbased lifestyle, even if it’s for one day of the week.”
Evolving Vegan’s first project is a lifestyle book—which was published spring 2019— based on Massoud’s travels across North America that highlights plant-based chefs and restaurants. Massoud is also sharing his experiences via Instagram along the way. Future project ideas include an international vegan tour and book, and a TV series outside IGTV.
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Evolving Vegan encourages all of humanity to evolve vegan. In a world where carbon emissions are at an alltime high, water levels continue to rise, natural disasters are increasing and climate change is raging, anything we can do as a species to change our lifestyle for the well-being of our planet is crucial. In an effort to support people of all ages, cultures, and eating habits Evolving Vegan is promoting that very universal
idea of evolution - an evolution towards eating and practicing plant-based living, even if it means cutting out meat consumption once a week, or no longer wearing animal skin, or simply introducing plant-based milks to your diet. Anything you can do to evolve in a way that helps our fellow living beings, our planet and your personal health is a victory. Everyone is welcome and no judgement is ever passed. This is what Evolving Vegan is all about.
The mission is simple: it’s not about labels, it’s not about being a “vegan” or “vegetarian” or “omnivore” - it’s about evolving. For the good of our fellow species, our planet and our health, we need to continue to evolve vegan.
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FINGER LICKIN’ GOOD KFC LAUNCHES ITS FIRST EVER VEGAN BURGER
KFC is jumping on the meatfree bandwagon, launching a vegan version of its signature crispy chicken burger in the United Kingdom.
The fast food chain is calling its first plant-based offering “The Imposter.” The burger, which uses a Quorn fillet and vegan mayo, that started selling at select restaurants starting June 17 of this year.
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The fillet will sit atop iceberg lettuce and creamy vegan mayo, sandwiched together in a soft glazed bun. Quorn is a meat substitute that gets its protein content from a fermented fungus. KFC describes the burger as “a triumph of deception.” KFC is the latest in a series of restaurant chains and food producers to attempt to capitalize on the public’s growing appetite for meat alternatives. Earlier this week, Burger King announced that they were expanding distribution of their popular meat-free burger Impossible Whopper to 100 locations in the San Francisco Bay Area. In May, McDonald’s launched a meatless burger in stores in Germany, one of its biggest international markets. The trend is growing more rapidly than many observers anticipated as consumers search out meat alternatives to diversify their diets or reduce their environmental footprint.
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Globally, the retail market for meat substitutes could grow from about $18.7 billion in 2018 to $23 billion in 2023, according to Euromonitor International.
One producer, Beyond Meat (BYND), which had a wildly successful IPO in May, reported last week that its sales reached $40.2 million in the first quarter of 2019 — up 215% from the same period a year before. KFC’s US president Kevin Hochman recently told Business Insider that the company was looking into launching vegan options in the States too, which has been a surprising development for him.
The company expects overall revenues to exceed $210 million this year, up more than 140%.
Animal rights groups praised KFC for offering the vegan burger.
“We’re confident it will be a huge hit with the skyrocketing numbers of vegans, vegetarians, and flexitarians around the United Kingdom,” said Dawn Carr, Director of Vegan Corporate Projects at PETA.
A spokesperson for KFC confirmed to INSIDER that the Imposter Burger clocks in at 450 calories, practically the same as the chicken equivalent at 475 calories. 6
Stringy Snacking
Delicious Cheddar "Cheese" Sauce That Goes with Everything Have you ever gone home after a long day of work only to find out you have nothing to eat in the house? Pasta has easily become one of the easiest go-to meals on those types of days, and this quick vegan white sauce is the result of looking through kitchen cabinets to see what else could go with the pasta. You’re going to want to put this luxurious vegan cheese sauce over everything - and the best part is that it is allergy-friendly – no dairy, no tofu, no gluten, and NO cashews! Other ways to use this vegan cheese sauce include: • Poured over steamed broccoli • Stirred into rice or quinoa • On top of baked potatoes or tater tots • As a dip with my Cauliflower Tater Tots – you could even mix the cheese sauce with tomato sauce for pizza tater tots! • Over pasta or spaghetti squash 7
Ingredients
Directions
• 1 cup cooked white beans, such as cannellini • 1/2 cup milk of choice, preferably unsweetened • 1/3 cup cheese shreds, such as Daiya vegan, or 5 tbsp nutritional yeast • salt - I like 1/2 tsp • 1/8 tsp garlic powder • If using nutritional yeast, add 1/2 tsp white or apple cider vinegar (can be omitted) • 2 tsp vegan buttery spread or olive oil • pinch turmeric, thyme, rosemary, etc. (optional)
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Drain and rinse beans if they are canned. Blend together all ingredients except cheese, either in a blender or with a hand blender. Transfer to a pot, and add the cheese, if using. Heat on low, stirring occasionally, until desired serving temperature is reached and optional cheese is melted. If serving with pasta, stir in cooked pasta at this time. Add more milk of choice if a thinner sauce is desired.
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Instant Pot Version: Instead of transferring to a pot on the stove, put the blended mixture in your instant pot and heat on manual for 5 minutes.
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New Vegan Yoghurt Launches at Walmart!
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egan brand, Yooga, has debuted its collection of dairy-free yogurt at more than 150 Walmart stores since July. Yooga’s products, which are made primarily from coconut cream and finely milled chia seeds, come in five different flavors: Vanilla Bean, Tumeric
Golden Milk, Strawberry, Blueberry, and Sea Salt Chocolate. Priced at $1.99 per cup, the dairy-free yogurts contain probiotics, omega 3s, and half the amount of sugar than some of its competitors. The brand has also attracted high-profile investors such as Bill Moses, Co-Founder of Kevita.
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It doesn’t have that runny, gelatinous, or grainy texture that you get in a lot of other plant-based yogurts, and consumers online say that it’s by far the best plant-based yogurt they’ve had.
Jody Polishchuk, Founder of Yooga argued that “no one has really cracked the code yet” when it came to the dairyfree yogurt market - but argues “Yooga stands out” on the shelf. Last year, a report by Research and Markets highlighted veganism, health concerns, and lactose intolerance as key factors in the growth of dairy-free yogurt. Top performers in dairy-free yogurt sales listed include brands such as Oatly, Kite Hill, and Almande. The report cited increased demand and tactful marketing as opportunities for such companies to continue to excel in their market. The Yooga brand is aiming to become a category leader with its unique yogurt formulation that blends coconut cream and finely milled chia seeds to create a creamy texture. 10
A great starter for any dinner that’s quick and easy. Rosemary adds an aromatic flavor to the bell peppers, and the sunflower seeds add to the texture of the dish. Seeds such as pumpkin, sesame and sunflower pack a powerful health punch and a quick look at their nutrient content will tell you why. Seeds contain high levels of essential fatty acids, the full profile of amino acids needed to form complete and digestible protein, plus vitamins A, B, C and E and the minerals calcium, magnesium, potassium, zinc, iron, selenium and manganese. Seeds provide the board and lodging for the next generation of plants, so it is not that surprising that they are such a complete food. They contain all the nutrients required for germination so that the plant can come into full fruition and bear seeds for the next generation.
Creation is so poetic don’t you think? 11
Ingredients • 2 tbsp sunflower seeds • 2 yellow bell peppers, halved and seeded • 2 red bell peppers, halved and seeded • 1/4 cup olive oil • 1/4 cup lime juice • 1 tbsp balsamic vinegar • 1/4 cup dried rosemary • salt and pepper to taste
Directions 1
Preheat the oven broiler. Line a baking sheet with aluminum foil.
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In a skillet over medium heat, cook the sunflower seeds 5 minutes, stirring constantly, until lightly toasted.
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Place the pepper halves cut side down on the baking sheet. In a bowl, mix the olive oil, lime juice, balsamic vinegar, rosemary, salt, and pepper. Brush peppers with the olive oil mixture.
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Roast peppers under the broiler 5 minutes, or until slightly charred. Remove from heat, peel, and slice. Toss with toasted sunflower seeds to serve.
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Let These Three Vegan Diners Take You Back to the Good Times
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rom all-vegan cheese shops to plant-based burger joints, vegan stores and restaurants are more popular and widespread than ever. And vegan diners offer pretty much the epitome of plant-based comfort food. These eateries serve many of your favorite home-style dishes, like pancakes, milkshakes, burgers, and French toast—all made vegan. People often associate vegan diets with healthy eating and therefore “boring” meals, but that’s not always the case. To prove this point, we’re highlighting three greasy spoons across the globe where delicious plant-based meals meet indulgence and excess. Don’t say we didn’t warn you!
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1 Champ’s Diner | Brooklyn, NY New York is home to a number of vegan restaurants, including Champ’s Diner, serving delicious food from brunch to late-night meals. Brooklyn’s favorite all-vegan diner, serves up Americana comfort food with a no-fuss, laid-back attitude. Since opening its doors five years ago, Champs has become a beloved brunch and late night spot for those in the know. Stop by to see what everyone’s talking about - you’ll leave with a full belly and a smile on your face! We recommend the Tatertachos, Benedict, and Chik’n & Waffles.
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2 Spiral Diner | Dallas, TX Yes, even Texas is home to a vegan diner! Spiral Diner has locations in Dallas, Fort Worth, and Denton. Since 2002 Spiral has been serving up all the food you grew up loving — burgers, hearty sandwiches, hot plates, cookies, cakes, ice cream and more — it just happens to be 100% plant based. Top recommendations include the Bacun Ranch Cheeseburger, pancakes, and nachos.
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3 Bia Vegan Diner | Norwich, U.K. Bia Vegan Diner is East Anglia’s first all vegan street food diner. Bia Vegan Diner in Norwich, England, has sandwiches, wraps, burritos, and mac and cheese. With 25 years’ combined experience in hospitality, health and fitness, Bia Vegan Diner is run by talented vegan cooks, Cheryl and Michelle. They have eaten their way around the world and agree that the best food was not from the many restaurants they dined at but from street food vendors. Top customer recommendations include the hoagie, spicy bean burrito, and Philly cheesesteak!
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BE THE OLIVE OYL
TO YOUR POPEYE WITH THESE NUTRITIOUS SPINACH BITES!
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pinach bites that are allergenfriendly perfect for little kids too!. Flour keeps them from sticking and gives them a great crust on the outside. Baking dries up the spinach filling and prevents it from being too gooey.
Spinach is at the very top of most superfood lists because of the many vitamins and minerals it contains, which gives it the ability to help prevent disease and provide a multitude of other nutritional benefits.
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he calcium in spinach can help strengthen your bones to fight against injury, and vitamins A and C, fiber, folic acid, and other nutrients fight against colon and breast cancers. Spinach also helps to lower damaging protein levels in the blood and can protect against high blood pressure and heart disease. Lutein is a special nutrient in spinach that helps to prevent cataracts and fight against macular degeneration, which is the leading cause of blindness in senior citizens.
Ingredients • 1 lb Idaho potatoes, peeled and cut into 2-inch chunks • 2 bunches fresh spinach, divided • 3 tbsp canola oil, divided, or more as needed • 1 onion, minced • 3 cloves garlic, minced • 3 tbsp water • 1 tbsp flaxseed meal • 1 tsp baking powder • 1/2 tsp salt • 1/4 cup all-purpose flour
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Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Allow to cool to room temperature, about 30 minutes. Run 1/2 cup spinach through a juicer according to manufacturer’s instructions; add to cooled potatoes and mash until smooth.
about 5 minutes. Add to mashed potatoes with baking powder and salt; mix to combine. Form into patties. Dust both sides of patties generously with flour.
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Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Heat 1 tablespoon oil in a large skillet over medium heat. Cook patties in batches until a pale crust forms, about 3 minutes per side. Repeat with remaining 1 tablespoon oil and patties. Transfer pan-fried patties to baking sheet.
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Pulse remaining spinach in a food processor until finely chopped. Add to mashed potatoes.
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Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 5 minutes. Let cool slightly, about 10 minutes. Stir into mashed potatoes.
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Bake in preheated oven until golden brown and cooked through, about 10 minutes.
Mix water and flaxseed meal together in a small bowl; let sit until thickened,
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Serve and enjoy!
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with Delectable Jackfruit Nuggets You’ll Love
Jackfruit is a multi-talent! This versatile meat substitute can be used for jackfruit fricassee, a pulled jackfruit burger, and a jackfruit “chicken“ salad. Today we add another recipe: Vegan Jackfruit Nuggets. You can buy jackfruit pieces in cans which are super comfortable for this recipe. The plain jackfruit is pretty tasteless, so we covered the jackfruit with lots of mustard and spices. And of course, we breaded them twice.
Serve your jackfruit nuggets with BBQ or sweet and sour sauce for that real authentic nugget feel!
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Ingredients • 800 g (28.2 oz) jackfruit (2 cans) • 5 tbsp mustard • 200 ml plant-based milk • 150 g flour • 1 tsp cornstarch • 1 tsp salt • 1 tsp pepper • 1 tsp paprika powder • 1/2 tsp cayenne • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp ground nutmeg • 150 g breadcrumbs
Directions 1
Open the jackfruit can, drain the liquid and rinse the jackfruit pieces under cold water.
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Gently brush the jackfruit pieces with mustard (using your hands) and season with salt and pepper.
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Prepare three bowls for breading. In the first bowl are flour, starch, and all the spices. Mix well.
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In the second bowl is the plantbased milk and in the third bowl are the breadcrumbs.
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Roll each piece of jackfruit first into flour, then dip into the plantbased milk, back to the flour, a second time into the plantbased milk and finally cover with breadcrumbs. Proceed with each piece of jackfruit.
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Heat a large pan with plenty of oil (the bottom of the pan should be well covered) and fry the nuggets until gold-brown.
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Serve the nuggets with a BBQ dip and a splash of fresh lemon juice. Enjoy!
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EASY-TOMAKE VEGETABLE CURRY THAT'S HARD TO RESIST It’s easy, flavorful, straight up comfort food. This Vegan Thai Coconut Vegetable Curry is loaded with everyday vegetables and simmered in a curry and coconut milk sauce. It’s an easy, Asian curry that’s naturally vegan, gluten free, and ready in 30. Feel free to add your favorite vegetables! 22
Thai curry paste is made for Thai cooking. It typically includes lemongrass, galangal, and kaffir lime peel, to name a few, usually available in any ethnic or Asian specialty stores.
Thai curry powder is a powder version of a Thai curry paste however it is not as easily available in most grocery stores, but available at the Asian grocer or online.
Yellow curry powder is made for Indian cooking. It typically includes spices such as coriander, turmeric, ginger, fenugreek, and chili peppers, to name a few. 23
Ingredients • 2 tbsp Coconut Oil • 2 green onions sliced; keep white bulb and green stalk separate • 4 cloves garlic minced • 1 cup cauliflower chopped • 1 cup carrots chopped • 1 cup mushrooms chopped • 3 tbsp curry paste • 1 15 oz can low sodium chickpeas drained and rinsed • 1 15 oz can no salt diced tomatoes drained; keep juice to adjust consistency later, if needed • 1 cup peas frozen, canned, or fresh • 1 15 oz can coconut milk • 1/4 tsp kosher salt optional • 2 cups kale chopped • 2 tbsp cilantro chopped • 1 lime cut into wedges
Directions 1
In a 3-quart skillet or pot, heat coconut oil over medium heat until simmering (about 2 minutes).
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Add green onion bulb (white part), garlic, cauliflower, carrots, and mushrooms; saute until they become tender and fragrant, stirring as needed (about 4 minutes).
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Stir in curry paste and saute for a few minutes until fragrant.
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Add chickpeas, tomatoes, peas, and coconut milk; increase heat to HIGH and bring to a boil; then reduce heat to low and simmer 15 minutes until heated through, stirring as needed. Taste the sauce to decide if you want to add the (optional) salt to it.Note: If you feel more liquid is needed, stir in the canned tomato juice you reserved.
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Add kale (or other preferred greens); cover and simmer long enough to wilt (about 2 minutes). Serve warm over rice or quinoa. Garnish with green onion stalk (green part), cilantro and lime. 24
FOUR SEASONS HOTEL INTRODUCES LUXURY VEGAN PACKAGE Imagine a world where vegans rule the world - and all known establishments cater to them! Wow, what an exciting world that would be, wouldn’t it? The Four Seasons Hotel Los Angeles at Beverly Hills has launched a vegan wellness package that includes a
stay in a designated wellness room, organic juices, helipad yoga sessions, a group meditation class, a massage using only plant-based products, an herbal sleep kit, and dark chocolate truffles created by plant-based celebrity chef Matthew Kenney.
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Wellness rooms at the Four Seasons’ property are carpetfree and include an air purification system, water dechlorination system, and mood lighting.
For dining, guests can enjoy the luxury hotel’s plant-based menu—also designed by Kenney—which features avocado gazpacho, blistered shishito peppers, a roasted vegetable quinoa bowl with green tahini sauce, avocado toast with smoked tempeh, green herb tacos with house made corn tortillas, kelp noodle
pasta with pesto and crispy black olives, hibiscus strawberry cheesecake, and coconut cream pie with a macadamia nut crust. All vegan menu items can also be ordered via room service.
“In a marketplace full of health and wellness options, this package has been specifically designed to cut through the noise and offer the type of meaningful amenities that will resonate with our guests,” says General Manager Michael Newcombe. The vegan wellness package, called Bonne Vie, starts at $1,110 for a twonight stay. 26
The Four Seasons is consistently named the top luxury hotel brand in the world and is actively adding health and wellness experiences at many of its properties. Hotel chain Four Seasons also announced recently its partnership with vegan chef Leslie Durso, who has developed 25 new vegan offerings that will be served at three restaurants—Aramara, Bahia by Richard Sandoval, and Ketsi—at the chain’s Punta Mita resort located in Mexico’s Riviera Nayarit. Through this partnership, Four Seasons is setting a new standard in healthy resort dining with elevated vegan offerings across their entire restaurant portfolio.
At Amara, diners will be treated to Asian fusion dishes such as green coconut milk curry, stir-fried quinoa with crispy tofu, and sundried-tomato sushi rolls; Bahia, a seafood restaurant, will serve Durso’s confit cherry tomato with zucchini satay and eggplant cannelloni; and Ketsi will feature crispy tofu tacos and portobello asado fajitas. Yum! 27
In November of 2018, 21-year-old singer Ariana Grande announced via Twitter that, even though she only ate meat sparingly, she had decided to commit herself to an entirely vegan diet. Then, in a recent interview with the Mirror, she explained what prompted this choice:
Take a Look Inside Ariana Grande’s Diet
“I love animals more than I love most people, not kidding. But I am a firm believer in eating a full plant-based, whole food diet that can expand your life length and make you an all-around happier person. It is tricky dining out, but I just stick to what I know — veggies, fruit and salad — then when I get home I’ll have something else.”
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hile health and happiness helped to motivate her to make this diet shift, her love of animals trumps everything else. And despite her Italian roots, it wasn’t that difficult to give up meat and cheese, she said, because she had had enough of it growing up “for anyone’s normal life span.”
Over the past year, Grande has been very vocal about the consumption of animal products and animal rights. In an interview with V Magazine, she bluntly said she didn’t think humans should be drinking milk from cows. She was also amongst the many celebrities who spoke out against SeaWorld after it had been exposed by the documentary “Blackfish” for kidnapping and mistreating its whales.
Now the question is: How does Grande have the energy to maintain her superstar status, post on Instagram, and perform on tour? The answer presumably lies in the singer’s impressive vegan diet.
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A macrobiotic diet is essentially a balanced whole foods diet—and with an added Japanese flair, it sounds absolutely divine and health-promoting. Other whole foods she enjoys include blueberries, potatoes, sweet potatoes, acorn squash, broccoli, carrots, strawberries, bananas, dragon fruit, edamame, and açai bowls.
Grande’s trainer, Harley Pasternak, described Grande’s diet as “macrobiotic Japanese” to Glamour magazine. And based on past Instagram posts, the pop queen is also a huge fan of blueberries.
For Grande, vegan eating has been a godsend in the blood sugar department, however. Fresh, plant-based foods have helped her maintain healthy blood glucose levels while making her feel more energetic. As counterintuitive as it sounds, a high-meat diet actually impairs blood sugar tolerance. Cutting out animal products and making sure you have plenty of healthy, whole foods will definitely help you stay healthy, satiated, and sane!
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