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Shapeshifters: Five Foods You Always Thought Were Vegan But Aren’t
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Food Finds: Four Snacks That Are Surprisingly Vegan!
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Cruelty-Free Dates: Three Restaurants You Should Support On Valentine’s Day
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Delicious and Guiltless Chocolate Chip Cookie Recipe Every Vegan Must Learn
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The New Sexy: Badass Ruby Rose Shows the World It’s Cool to Be Vegan
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Fun, Fresh, Fast: Healthy and Easy to Make Tahini-Lemon Quinoa with Asparagus Ribbons
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Plant-Based Pillars: Four Ways to Add More Protein in Your Diet
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A Magnificent Medley: Grilled Asparagus and Shiitake Tacos You Won’t be Able to Resist!
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Asian Flare: Tantalize Your Palate with Tofu Pad Thai
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Stuffed Faces, Happy Hearts: Super Yum Smoky Mac-Stuffed Sweet Potatoes
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Lip It or Zip It: Six Phrases Vegans Want You to Stop Using
Shapeshifters As a vegan, it can be a nightmare finding out what is safe to eat.
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ith the food industry always trying to reduce costs it’s becoming increasingly shocking the variety of animal products finding their way in to foods we thought were cruelty free. Surely fruit and vegetables are safe? Fruit juice must be safe? Well, we can tell you now, nothing is safe. Okay, that’s a slight overstatement but you do need to be vigilant. Unfortunately there are animal products in the most surprising of places so it’s best to know about them. It takes commitment, planning and A LOT of ingredient checking to be completely free of animal products but it’s worth it.
To make things easy for you here are a whole bunch of foods you thought were vegan but aren’t.
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Wine “Vegan-friendly” isn’t just a label that some wine companies slap on their bottles to appeal to animal lovers— most vino is actually hiding some sneaky animal products. Wine tends to look murky unless it’s had a lot of time for the sediment to settle, so winemakers speed up the process by adding ingredients called “fining agents” to make reds and whites as clear as the crystal they’re poured in. Companies usually use egg whites, milk proteins, gelatin, or substances called isinglass, derived from fish swim bladders according to Wine Enthusiast. Vegan winemakers either skip the fining agents altogether or substitute bentonite clay for the animal products.
Beer
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More of a beer person? Most beers are vegan-friendly, but not all make the cut. Like wines, beers need fining agents to make the product shelf-ready. Most breweries have good enough filters that they can skip the weird ingredients, but some still use the traditional route, using gelatin and isinglass. Search for your favorite beer on barnivore. com to make sure yours doesn’t contain animal products.
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Refried Beans Refried beans aren’t necessarily a vegan-friendly protein for your Mexican dinner. Some brands, like Old El Paso Traditional Refried Beans, contain hydrogenated lard. And as a quick refresher, lard is just another word for pig fat.
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Honey Many people may not realise but honey is not vegan. Although there are many reasons for this, the key points are that many many bees are killed during honey production, the honey we take is actually the bee’s food and beekeepers often kill the queen bee to keep production levels high.
Pesto Not only are many types of pesto not vegan, many are not vegetarian either. Most traditional types contain Parmesan cheese which may use rennet. Rennet is taken from the stomach lining of mammals, most commonly young calves. When craving for pesto, best to make your own at home!
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Four Snacks
That Are Surprisingly Vegan!
Being vegan is easier than ever. The amount of trendy restaurants, food blogs, and vegan-friendly products has exploded in recent years, making those who are meat, dairy, and eggfree, smile from ear to ear.
But it turns out a lot of things are coincidentally vegan that may shock you. If you think vegans only eat kale, brown rice, and vegetables in pretty bowls that are Instagram-worthy, you’ve got another thing coming.
Here are some commercial snacks you see everyday that are actually vegan! 4
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Ritz Crackers Another food that prides itself on butter flavor, yet has none. Pass us a sleeve with some soy cheese, please!
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Nature Valley Crunchy Granola Bars In Apple Crisp, Cinnamon, Peanut Butter, Pean Crunch, Roasted Almond AND Maple Brown Sugar. We are so darn excited it hurts. Bring on the crumbs!
Thomas’s New York Style Bagels In Blueberry, Cinnamon Swirl, Everything and Plain. Because carbs. Pass the tofu cream cheese please! Hooray for vegans!
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Pepperidge Farm Puff Pastry Sheets
A great shortcut to a delicious vegan dessert or appetizer. No butter here ladies and gents! 5
CRUELTY-FREE DATES
THREE RESTAURANTS
YOU SHOULD SUPPORT ON VALENTINE'S DAY
As more people embrace vegan eating, the dining options that are meat, dairy and animal product-free are multiplying.
Only a few years ago vegan dining meant a whole lot of pulses, but now Sydney is home to plant-based burger shops; classic Italian pizzerias that opt for cheese and meat alternatives; gelato shops that favour coconut bases; and a growing
contingent of fine diners offering fancy degustations for vegans. Here, we look at some of our favourites to help you decide where date night would be on V-day!
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1 Nourishing Quarter All-vegan, Vietnamese-style whole food restaurant which uses a lot of ancient grains, super food and gluten-free ingredients. We love their 50s style dĂŠcor, and commitment to nourishing, healthful and delicious food. You will
love everything on their menu, take your friends, an empty stomach and make sure you book because this place packs up quickly.
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Paperbark Anyone who is holding fast to ideas of plantbased eating that centre on unseasoned vegetable protein needs to wake up and taste the strawberry and eucalyptus sorbet. It’s every bit as refreshing as Paperbark itself – a highly accessible, sustainable, beautifully styled, and downright delicious take on vegan dining.
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It certainly doesn’t look like a vegan restaurant. This very modern dining room tucked inside a Waterloo complex of designer appliances and homewares stores gives nothing away about its politics or affiliations. The big glassed-in room, indoor plants, clean lines, solid timbers and open kitchen could be the armature of so many trendy new dining destinations. For more resolutely savoury thrills order a supple strip of smoked eggplant, sheared of its purple skin, glazed and laid out over a secret savoury pocket of mushrooms, over yet more mash – it resembles a giant uni nigiri, but tastes much closer to a classic British roast dinner.
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Bad Hombres
Anyone who thinks vegan can’t be fun needs to both update their opinions from 1998 and also get to Bad Hombres, stat. What started as a Mexican Chinese mashup from Toby Wilson (Ghostboy Cantina), Sean McManus (Neighbourhood Surry Hills) and Jon Kennedy (the Sandwich Shop) with a 60% veg-powered menu has now gone the full vegan and we’re all over it. On the booze front, they’re rocking a fruity, funky line-up of local natural wines that changes all the time – small batch production means they can only get it by the case from the vineyards – so even if they run out of your usual, there’ll be
something else equally refreshing to start you off. Can’t quite commit to the full bottle? These guys also do carafes of everything! Start with a quesadilla of dark glistening kale and zucchini flower harbouring a polite amount of chilli heat and an extra limey guacamole. There’s the crunch, squish and squeak of an extra crisp and distinctly corn-flavoured tostada with sweet creamy kumara puree as a sauce, and a silky tangle of Japanese mushrooms on top. Maybe this week it’s a roasty, caramelised parsnip taco with satay, lime and pickled diced onion – next week it’ll be whatever is market fresh.
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Who isn’t in search of the best chocolate chip cookie in the world? Even vegans, are in on the quest!
Delicious and Guiltless
Chocolate Chip Cookie Recipe Every Vegan Must Learn But no need to look further because we have the only recipe you need - so keep this! Make it your screen background if you must or tape it on the refrigerator so you’ll never forget! Besides, you’ll never know when cookie cravings lurk and it’s always best to be prepared.
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Directions 1 Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. 2 If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. 3 Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They’ll look underdone when you take them out.
Ingredients 1 cup white, oat, or spelt flour 1/2 tsp baking soda 1/4 tsp salt 1/4 cup sugar, unrefined if desired 1/4 cup brown sugar or coconut sugar 1/3 cup chocolate chips 2 tbsp milk of choice, plus more if needed 2 tbsp oil 1/4 tsp pure vanilla extract
4 Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don’t spread enough (climate can play a huge role), just press down with a spoon after baking. 5 Serve hot and enjoy! 6 (You can also choose to make extra cookie dough balls and freeze them to bake at a later date.) 11
BADASS RUBY ROSE
SHOWS THE WORLD IT'S COOL TO BE VEGAN During a program on the Discovery Channel’s, “Shark Week,” called Shark After Dark, actress, Ruby Rose, spoke about her transition to veganism.
Host of Shark After Dark, Julian McCullough, asked Rose what childhood memory she can remember most distinctly that made her want to pursue a vegan lifestyle. When asked this question, Rose responded that she used to eat shark fin soup as a child growing up in Melbourne. Rose would grow concerned about the ingredients, and would proceed to ask her mother if there were really shark fins in the soup. 12
Not wanting to upset her child, Rose’s mother would tell her, “Oh no, darling. Of course not.” It wasn’t until later that Rose discovered the truth and became terrified by the newfound realization. Rose explains that, “I thought that it was even worse that they just cut the fins off and the sharks were out there not able to move. That really scared me and I used to have nightmares that they were finless in the ocean and I couldn’t eat any fish ever again.”
Ruby Rose has been vegan for several years now, and she has no plans of going back to her old dietary habits. The Meg actress is an Australian vegan who also models. She recently posted an IG Story to feature the plant-based products in her fridge. The celebrity, known in the media for her work on “Australia’s Next Top Model,” “MTV,” and “Orange is the New Black,” is also well established in the vegan scene, earning PETA’s Sexiest Vegan Award in 2017. 13
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ose began her gradual transition to the vegan diet in 2013. She struggled a bit at first due to complications with hyperthyroidism, but she eventually overcame these issues and slowly gave up animal products. The star continued to wear leather for a time; however, in 2017, she made the full commitment and is now fairly vocal about her diet.
In addition to filming her vegan fridge, Rose often encourages her followers on Twitter to consider a vegan diet. So what does an A-list vegan celebrity keep in the fridge? Quite a bit, actually, Rose is wellstocked. The snapshot included a tower of Kite Hill vegan yogurts, several flavors of Rebel superfood beverages, a package Kite Hill ravioli and various cheeses, Miyoko’s mozzarella, Follow Your Heart’s Vegan Egg, Unreal candy, Vego Chocolate, So Delicious creamer, Field Roast vegan meat, vegan wine, La Croix, and a bag of fresh cherries. The star jokingly captioned, “Our fridge is so…healthy.”
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ome of these vegan products may not be the most healthpromoting options (vegan candy is still candy), but the image makes a powerful statement that there is a vegan version for virtually any animal-based food. It also breaks the stereotype that all vegans are stick-thin carrot-munching purists. Vegans eat an incredible variety of foods, including whole foods and good-for-the-soul products. 14
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eganism can be fun and exciting as long as you have amazing recipes onhand at all times.
HEALTHY AND EASY TO MAKE TAHINI-LEMON QUINOA WITH ASPARAGUS RIBBONS
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his asparagus “pasta” recipe mixed with a nice tahini-lemon flavored quinoa is all you need to get a fill in! Quinoa is a very healthy source of protein and it is gluten-free as well. It’s the superfood staple every vegan needs in their pantry. Enjoy this simple but tasty meal that you can make on your own!
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1 15-oz can chickpeas, rinsed zest and juice of 1 lemon Kosher salt Pepper 1 cup quinoa 1/2 cup tahini 1/4 cup fresh lime juice 1 tbsp honey 1 cup packed fresh mint leaves 1 lb thick asparagus 1/4 cup shelled pistachios, chopped 1
In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.
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Meanwhile, cook quinoa per package directions and season with pinch salt.
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In blender, puree tahini, lime juice, honey, mint, 1/2 cup water and 1/4 teaspoon salt until smooth, adding additional water if needed; set aside.
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With vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip. In bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas.
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Sprinkle with pistachios and drizzle with tahini dressing. Serve!
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It might seem like a challenge to incorporate healthy protein into your diet but it’s actually an easy change that provides a big, healthful impact. Proteins are long chains of amino acids, and they’re essential molecules that aid in your body’s metabolic processes. They help build your hair and nails, and assist in building and repairing tissues. In fact, if you’re not getting enough healthy protein in your diet, almost every system in your body may suffer.
FOUR WAYS
TO ADD MORE PROTEIN IN YOUR DIET
Getting enough protein is important for health and when you’re a vegan, you need to educate yourself more about protein intake that do not include meat and its by-products.
Here are easy ways to increase your protein intake without the added work.
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1. Eat Your Protein First When eating a meal, eat the protein source first, especially before you get to the starches. Protein increases the production of PYY, a gut hormone that makes you feel full and satisfied. In addition, a high protein intake decreases levels of the “hunger hormone” ghrelin and increases your metabolic rate after eating and during sleep. What’s more, eating protein first can help keep your blood sugar and insulin levels from rising too high after a meal.
2. Top Your Food with Nuts such as Almonds Almonds are incredibly healthy. They’re high in magnesium, fiber and heart-healthy monounsaturated fat, yet low in digestible carbs. Almonds also contain 6 grams of protein in a 28-gram (1-oz) serving, which makes them a better source than most nuts. And although a serving of almonds contains around 167 calories, studies have shown that your body actually absorbs only about 129 of those calories because some of the fat isn’t digested. So sprinkle a few tablespoons of chopped almonds over your favourite salads or oatmeal to increase your protein intake and add flavor and crunch.
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3. Snack with Purpose Snack time is an excellent opportunity to add protein to your diet. Try packing a bag of nuts, or grab an apple and dip it in almond or peanut butter. If you miss candy or other sweet treats, try some vegan no-bake protein bars for an extra dose of protein.
4. Round Out Your Dinners You don’t have to get all your protein from meat — side dishes also can be a good source of nutrients. Many ancient grains, like quinoa, contain high levels of protein. If you’re a vegan, these grains will add both substance and protein to your diet. For a simple dish, cook quinoa in chicken stock with basil and oregano. Beans are also a good option.
When it comes to adding protein into your diet, variety is key. If you get bored with what you’re eating, you’re likely to skip the protein entirely. Instead, think about how to increase your protein intake creatively. Keep snacks and meal options on hand to satisfy your cravings and keep your body strong. 19
A MAGNIFICENT MEDLEY GRILLED ASPARAGUS AND SHIITAKE TACOS YOU WON'T BE ABLE TO RESIST! Now you can be vegan, and have your tacos too!
This simple recipe is all you need for any taco cravings you may have which we’re sure will be a lot!
The beautiful medley of grilled vegetables gives this meal that deep, earth flavor you’ll love.
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3 tbsp canola oil 4 garlic cloves, crushed with press 1 tsp ground chipotle chile 1/2 tsp Kosher salt 8 oz shiitake mushrooms, stems discarded 1 bunch green onions, trimmed 8 corn tortillas, warmed 1 cup homemade or prepared guacamole Lime wedges cilantro sprigs Hot sauce, for serving
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Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt.
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Add asparagus, shiitakes, and green onions; toss to coat.
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Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes.
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Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes. Transfer vegetables to cutting board.
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Cut asparagus and green onions into 2� lengths and slice shiitakes.
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Serve with corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.
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Asian Flare
Tantalize Your Palate with Tofu Pad Thai Tantalizing Thailand is home to many wonderful beaches, temples, textiles and its most prized glory - the Pad Thai noodles. Luckily, with much creativity, you can now have it as a vegan option! This vegan Pad Thai recipe may have a lot of components but they’re easy to acquire, and more importantly, this recipe is easy to follow.
Make it for two and have a Valentine’s dinner you both won’t forget! 22
INGREDIENTS
DIRECTIONS
FOR THE SAUCE
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For the sauce: Mix together the ingredients for the sauce in a small bowl
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For the pad Thai: Cook the rice noodles according to instructions on packet. Drain the tofu and cut into small cubes. Place tofu cubes in a bowl with half of the sauce and mix well until every cube is evenly coated
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Heat oil in a frying pan and add the onions, garlic, ginger and coriander once hot
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Fry for a few minutes until slightly softened, then add the courgette, carrot, pepper and basil, along with the remainder of the sauce
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Once softened, add the tofu and cook for a further few minutes
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Add the cooked rice noodles and mix well
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To serve: Sprinkle with chopped peanuts and squeeze over some extra lime juice, if desired.
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Enjoy immediately!
3 tbsp tamari (or soy sauce if not gluten-free) 1 tbsp maple syrup (or sub any other sweetener) 1 tbsp smooth peanut butter 2 tbsp lime juice Pinch cayenne chili pepper to taste
FOR THE PAD THAI
100 g Thai-style rice noodles 200 g firm tofu 1 tbsp oil (coconut, rapeseed or vegetable) 1 onion , finely sliced 2 garlic cloves , minced 1 cm ginger , peeled and minced Handful fresh coriander (cilantro) , roughly chopped 1 zucchini, thinly sliced 1 carrot , peeled and thinly sliced 1 red pepper , thinly sliced Handful fresh basil , roughly chopped
TO SERVE
Roasted peanuts , roughly chopped Lime juice
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Super Yum Smoky Mac-Stuffed Sweet Potatoes
You can never have too many versions of the good ol’ mac n’ cheese! And this recipe is no exception! It’s quirky, it’s different, it’s packed with flavours, and in true mac n’ cheese fashion, it’s really fun to eat!
HAVE A GO AND ENJOY!
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Ingredients 4- 1/2 lb Sweet Potatoes Washed/Scrubbed 1 1/2 cup Dried Pasta 1 cup Baked Pumpkin Puree (not pumpkin pie mix) 1/2 cup Vegetable Broth 1/3 cup Raw Cashews, soaked for 1-2 hours or for 20 minutes in boiling water 3 tbsp Nutritional Yeast 1 clove of garlic 1/2 tbsp Lemon Juice 1/2 tsp Dijon Mustard 1/2 tsp Chipotle Flakes 1/2 tsp Smoked Paprika 1/2 tsp Liquid Smoke 1/2 tsp Sea Salt 1/4 tsp Turmeric (for color) 1 cup Packed Kale Chopped with Stems Removed 3/4 cup Tomato Diced 1/3 cup Yellow Corn Kernels 1/4 cup Green Onion Diced (plus more for garnish) 25
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Preheat oven to 375ÂşF. Wrap each sweet potato, separately, in foil and bake for 35-45 minutes or until they are fork tender.
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While the sweet potatoes are roasting, start cooking the pasta by following the directions as the package describes (cooking times are different on most).
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Take the pumpkin, cashews, veggie broth, nutritional yeast, garlic, lemon juice, mustard, chipotle flakes, paprika, liquid smoke, sea salt and turmeric in a blender or food processor and puree until completely smooth.
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Once the pasta is done cooking, drain and rinse with cold water. Place the pot back on the stove, over low-medium heat.
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Pour the cheese sauce into the pot, and add the kale, tomato, corn and green onion, as well.
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Stir it all together and cook for 3-5 minutes, or until the kale is wilted. Add salt and pepper to taste, if desired.
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Next, lower the heat and cover the pot until the sweet potatoes are done, if they aren’t already.
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Once the potatoes are done take them out of the oven and wait 5-10 minutes for them to cool, then unwrap, slice down the center to split and, if you have it, sprinkle a pinch of smoked salt over the potatoes.
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Now, dump some freakin’ mac and cheese in the middle of that thing and go to town! 26
HAVE YOU EVER PUT ALL Well that may be a thing of the past as a number of common phrases could be set for the chop to avoid upsetting vegans.
YOUR EGGS IN ONE BASKET, OR BROUGHT HOME THE BACON?
Expressions such as bringing home the bacon, putting your eggs in one basket, saying someone’s goose is cooked, and flogging a dead horse could be avoided because they are no longer as relevant in a world where more and more people don’t eat meat or use any animal products.
PHRASES VEGANS WANT YOU TO STOP USING
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The number of people leading a meat-free existence has soared in recent years as the benefits of a plant-based diet, and the environmental impact of meat eating have become more widely known. And a leading vegan yesterday said the expressions such as flogging a dead horse and bringing home the bacon were actually offensive to vegans and speciesist towards other animals.
Dr Jeanette Rowley from the Vegan Society told Radio 5 Live Breakfast in one interview: “These expressions are offensive to vegans because they entrench animal abuse. We live in an extremely speciesist society and protection for vegans would address this and bring balance and help not just vegans but transitioning vegans and help people make the choice.” “These expressions don’t help, they are offensive expressions and we don’t want to define non-human animals in that way.”
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Given that fiction often reflects on real world events and societal issues, it may very well be that down the line powerful meat metaphors are eschewed. While it is unlikely we’ll start saying that someone has been overlooked like “chopped cabbage,” some shift in language is inevitable. At the same time, metaphors involving meat could gain an increased intensity if the killing of animals for food becomes less socially acceptable. The image of “killing two birds with one stone” is, if anything, made more powerful by the animal-friendly alternative of feeding two birds with one scone.
If veganism forces us to confront the realities of food’s origins, then this increased awareness will undoubtedly be reflected in our language and our literature.
Here are the list of phrases and their alternatives:
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Bring home the bacon
Bring home the bagels Let the cat out of the bag
All your eggs in one basket
Open a can of worms
Spill the beans
All your berries in one bowl
Open Pandora’s box
Flog a dead horse
Feed a fed horse
Hold your horses
Hold the phone
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Additional phrases also include
Killing two birds with one stone
Feeding two birds with one scone
Taking the bull by the horns
Taking the flower by the thorns
More than one way to skin a cat
More than one way to peel a potato
Be the guinea pig
Be the test tube
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