1
A Whole New Vegan: Get to Know the Plant-Based Star Mena Massoud
4
Mealtime Medley: Simply Delicious Mango Curry Chickpeas
6
Asian Flare: Enjoy a Comforting Cup of Vegan Thai Soup
8
Five Things to Know About UK’s All Vegan Hotel
12
A Lot at Steak: Savour Every Bite of this Lentil Salisbury Steak
15
Instant Pot Wonders: Maple Bourbon Sweet Potato Chili You’ll Love!
17
A Vegan’s Sanctuary: Why You’ll Love The Farm at San Benito
21
A Sticky Situation: Yummy Sesame Tofu Stir-Fry That’s Easy to Make
23
Of Festivals and Pitched Tents: What Happens In and Out of Vegan Camp Out
26
Java Delights: Tasty and Nutritious Quinoa Gado-Gado Bowl
29
Make Me Up Before You Go-go: Four Best Vegan Makeup Brushes Available Today
GET TO KNOW THE PLANT-BASED STAR
MENA MASSOUD I can show you the world, shining, shimmering, plant-based… While Disney is taking over Hollywood and the moviemaking business, they have been expanding on their properties. One of those said properties in the last decade is the live-action fairytale brand, and that usually means turning older Disney films into real-life depictions. That means, we’ve been graced with having Angelina Jolie as Maleficent, James Marsden as Cinderella’s Prince Charming, and now Mena Massoud as Aladdin.
1
But who is Mena Massoud? Who’s this man who has become the most recognized Disney Prince ever? Don’t worry, because we’ve got the answer for you (and then some). Massoud may play a guy with a monkey as a best friend, but the actor didn’t take up a vegan diet for the planet. In an interview with Esquire, Massoud said that he decided to make the change at 23. At the time, his mother was surprised.
F
lashback four years and Mena Massoud’s mum is crying. It is midnight and she is sitting across the family dining table that is heavy under the weight of a huge spread of freshly prepared food. Lamb, beef, turkey, lasagne with béchamel, all painstakingly prepared by her and, while everyone is tucking in, her son is sitting opposite her eating a bowl of plain rice. He has just told her that after 23 years he is giving up eating meat. For a family-focused Egyptian mother of three, it is too much.
“I’d told her [earlier that day] that I’d wanted to transition into a plantbased lifestyle so I was giving up eating meat. I think she thought I was joking so she kept trying to call my bluff!” 2
Y
es folks, Mena Massoud is Egyptian, Canadian and Vegan. He identifies as Egyptian, but is a Canadian citizen. Born in Cairo to Coptic Egyptian parents, the Massouds immigrated to Ontario when he was young, making a conscious effort to retain close ties to their culture. Massoud and his two elder sisters were raised speaking Arabic at home, and instilled with a deep connection to their home culture, partly by the food they ate and films they watched.
Veganism has become a huge part of Massoud’s life. He has been plant-based for four years, and credits it for helping change his life. “I used to feel sluggish and heavy after every meal, and as soon as I went plant-based that disappeared, no matter how much I ate.”
He attributes the gradual change in diet for giving him more energy and more mental clarity. Again, tapping into that ambitious drive of his, he explains how he wanted to capitalise on the platform that Aladdin has given him to start a business in another area he is passionate about. Evolving Vegan is a community that looks to promote a healthy vegan lifestyle, by offering advice, suggestions and recipes on how to “transition” to that lifestyle gradually.
3
Mealtime Medley
Simply Delicious Mango Curry Chickpeas This Mango Curry is creamy, mangoey and perfect when paired with chickpeas, vegetables or baked tofu. Easy and so flavorful. Vegan Gluten-free Soy-free Nutfree Recipe. You may use canned mango puree from the Indian store for curries as very ripe mangoes can be hard to come by in your area. The raw and sour flavor might affect the overall flavor balance.
Make this super quick and easy curry and serve it over rice/ quinoa, make a bowl with roasted veggies, fill up tacos for a summery fusion meal. Garnish the tacos with cilantro chopped red onion, chopped tomato. Loads of flavor and all the pleasing notes of sweet, savory, mango, chickpeas and creamy!
4
Ingredients • 3/4 cup chopped red onion heaped • 1 inch knob of ginger • 3 cloves garlic • 2 tbsp water • 1 tsp safflower or other neutral oil • ¼ tsp cumin seeds • 1 bay leaf • 3 cloves • ¼ tsp ground cinnamon • ½ tsp or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper • ¼ tsp or more cayenne • 1¼ cups canned or culinary coconut milk • ¾ cup ripe mango pulp or puree unsweetened or lightly sweetened canned • ½ tsp or more salt depends on if the chickpeas are salted • 1.5 cups cooked chickpeas drained if canned • 1 tsp apple cider vinegar optional • Generous dash of cayenne Garam Masala, chopped cilantro, for garnish
Directions 1
2
3
4
5
In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons or more of water. Alternatively, mince the onion, ginger and garlic and set aside. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds and cook for 1 minute or until the seeds change color. Add bay leaves, and cloves and cook until the bay leaf changes color. Add the pureed onion and cook until the onion mixture is dry and does not smell raw (if you don’t cook the onion long enough the sauce will taste oniony in the end). Stir occasionally to avoid sticking, 8 to 10 minutes (Cook time will be shorter with minced onion etc vs pureed.). Add cinnamon, garam masala and cayenne and mix well. Add the coconut milk, mango pulp, salt, and mix well. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Add chickpeas and mix in. Reduce the heat to low medium and cook uncovered until the sauce thickens and desired consistency is achieved, 10-15 minutes. Taste and adjust the salt and tang. Add lemon or vinegar for tang, add 1/2 tsp sugar or maple for sweetness if the mango was not sweet enough. Add a dash of black pepper. At this point you can fold in some baby greens. For creamier, fold in some vegan cream (cashew cream, soy cream etc). Remove the Bay leaf and discard. If you can find the whole cloves, fish them out and discard. Garnish with cilantro and a good dash of garam masala and cayenne and serve hot over rice with roasted vegetables, or with flatbread. You can also add some cubed ripe mango as garnish. 5
ENJOY A COMFORTING CUP OF
VEGAN THAI SOUP We love Thai food! Who doesn’t? And vegan Thai dishes are even better! We know winter is the perfect time to eat soup, but you can make them all year long, even when it’s really hot outside because when the flavours are this good, you’d want to have it in stock all the time. To make this soup, you only need one pot, so you spend less time cleaning, yay! Plus what we love about this recipe is you can add literally every veggie you’ve got on hand. Coconut milk, Thai chili and tofu are the main ingredients you can always add to this soup. This recipe is inspired by the traditional Tom Kha Gai soup, which is made with chicken and some veggies and this is our version, which is so tasty and plant based, good for the planet, the animals and your health! 6
Ingredients • 1/2 julienned red onion • 1/2 julienned red bell pepper • 3 sliced mushrooms • 2 cloves of garlic, finely chopped • 1/2-inch piece of ginger root (about 1 cm), peeled and finely chopped • 1/2 Thai chili, finely chopped • 2 cups vegetable broth or water (500 ml) • 1 14-oz can coconut milk (400 ml) • 1 tbsp coconut, cane or brown sugar • 10 oz tofu, cubed (275 g) • 1 tbsp tamari or soy sauce • The juice of half a lime • A handful of fresh cilantro, chopped
Directions 1
Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and sugar in a large pot.
2
Bring it to a boil and then cook over medium heat for about 5 minutes.
3
Add the tofu and cook for 5 minutes more.
4
Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.
5
Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it. 7
Five Things to Know About
UK's All Vegan Hotel We know you’ve read a whole lot on vegan restaurants. In fact, we’ve covered some of the most vegan-friendly major cities across the world and have written countless listicles on the best vegan restaurants and eateries in our previous issues. But doesn’t the thought of a vegan-friendly hotel just make your heart skip a beat? Of course it does! Finally, vegans can have options like these and no longer have to worry about the age old question “Where are we going to eat?”
Let’s find out more about this awesome Vegan Hotel! 8
Saorsa 1875 The UK’s first vegan hotel has opened in Scotland last month, and it’s designed for “vegans, vegetarians and the plantcurious”.
1
Saorsa 1875, a hotel dedicated to “showcasing ethical luxury,” is set to open in Pitlochry, Highland Perthshire, and will be completely free of animal products — with everything from the bedding to the cleaning products all vegan and crueltyfree. It is also a dog-friendly resort.
Vegan everything To be completely vegan-friendly, food is not the only thing vegan in this hotel. The owners have really captured the market by going a step beyond. Even the hotel’s electricity, which will be provided by Ecotricity, is Vegan Societycertified, while all toiletries have been chosen in partnership with “local, ethical brands”.
2
9
3
The Food The plant-based menu, created by head chef Luca Sordi, will showcase dishes that have been inspired by the Scottish wilderness and created from local, ethical ingredients. According to the hotel’s website, all food will be organic and sourced “either from our garden or from local farms”. For guests who want a snack late at night or while lounging in their room, the minibar will be stocked with a variety of “locally sourced, vegan” options.
From House to Hotel What was once a Victorian-era baronial house built in 1875, is now transformed into a full fledged hotel. And to really cater to those who follow a vegan lifestyle, the former house has undergone a “complete refurbishment,” to make sure everything is vegan friendly inside and out of this hotel.
4
10
5
More than just a hotel In addition to an entirely vegan experience, the hotel, which has 11 bedrooms, will also offer guests the opportunity to participate in cooking classes, outdoor adventures, and wellness-oriented activities.
“We want to show people that veganism isn’t just a compassionate, ethical choice; it’s also an exciting, vibrant way of life,” said co-founder and head of lifestyle Jack McLarenStewart. “The innovation that we’ve seen across food and fashion in recent years has been hugely inspiring and we’re excited to be part of the world’s fastest growing social justice movement.”
11
A Lot at Steak Savour Every Bite of this Lentil Salisbury Steak Salisbury steak has probably been a family favorite in many homes. When it starts to get cold outside it’s not surprising people start to crave their life long hearty favorites.
Even as vegans, it’s easy to imagine favourite dishes and convert them into vegan-friendly recipes by just taking the dish apart and putting it back together with new innovations. The main ingredient to this dish is the green lentils. Green lentils are one of the best ways to not only
get protein but also create “meat”. Here the lentils are in a way mimicking the ground beef in this recipe. Also for some texture, we added bread crumbs and mushrooms. Mushrooms give off a great umami/meaty flavor to these patties.
12
STEAK PATTY • 2 cups green lentils cooked • 1/2 large yellow onion diced • 4 oz baby bella mushrooms roughly diced • 1/2 large red bell pepper diced • 2 garlic cloves minced • 1 tsp fresh rosemary minced • 1 tsp fresh thyme minced • 3/4 cup panko bread crumbs • 1/2 tsp vegan Worcestershire • 2 tbsp ketchup • 1-1/2 tbsp ground flax meal • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1 tsp salt divided • pinch black pepper
MUSHROOM GRAVY • 1 tbsp olive oil • 4 oz baby bella mushrooms sliced • 1/2 large onion sliced • 2 garlic cloves minced • 1 tsp vegan beef bouillon • 2 tbsp soy sauce • 1/2 tsp vegan Worcestershire • 3 tbsp red wine • 1/4 cup all purpose flour • 2 cups vegetable broth • 2 sprigs of thyme • salt and pepper to taste • vegan salisbury steak
13
PATTIES 1. In a large pan over medium heat cook the onions, mushrooms, red bell pepper with 1/2 teaspoon of salt until the onions are translucent and the mushrooms have released their liquid. (About 5-7 minutes) Add in the minced garlic cloves, rosemary, and thyme, and cook for an additional minute. 2. Transfer the mixture to a food processor along with the cooked lentils, bread crumbs, and other seasonings and spices for the patties. Pulse just until a dough like mixture forms, (DO NOT over process and make this mixture a puree) 3. Once the dough is ready, divide it into (6) 3 ounce balls. Flatten them into patty shapes, and set to the side while you heat up a cast iron skillet. 4. When the cast iron skillet is super hot drizzle about a tablespoon of oil and add your patties to the pan. Lower the heat to medium and cook for about 7 minutes per side or until the patties have a nice brown color on each side. Remove the patties from the pan and set to the side again as you make the gravy.
GRAVY 1. Add the oil, sliced mushrooms, and onions to the pan. Scraping up any browned bits left from the patties. Cook for about 5 minutes over medium heat until the onions are translucent. Add in the minced garlic clove and vegan bouillon, along with the soy sauce and Worcestershire sauce then cook for 2 more minutes. 2. Add in the flour and coat the veggies thoroughly. Cook the flour for 3 minutes (just to cook the raw flour taste out). After 3 minutes add in the red wine and broth, mixing thoroughly with a fork or whisk to prevent flour clumps. 3. Bring the gravy mixture to a boil and then add the thyme sprigs and patties into the gravy. Cover the pan, lower the heat to med-low and simmer the patties in the gravy for 10-15 minutes or until the gravy has thickened. 4. Serve over creamy vegan garlic mashed potatoes with the lovely gravy and enjoy! 14
Maple Bourbon Sweet Potato Chili You'll Love!
We know the Instant Pot has been showing up more and more on your feeds and filling up the recipes on Pinterest so it’s time we address this trend and give you a recipe you can’t resist!
For those of you who don’t know, an Instant Pot is a multi-use kitchen gadget that does the work of a slow cooker, pressure cooker, rice cooker, sautéer, yogurt maker, steamer, and warmer. And this Maple Bourbon Sweet Potato Instant Pot Chili is just the perfect recipe you need to christen your Instant Pot!
Made hearty with sweet potatoes, kidney beans, and tomatoes, seasoned with chili powder, cumin, and paprika, sweetened with maple syrup, and finished with a little bourbon for a spicy kick, it really is the perfect fall chili. 15
Directions 1
Turn your Instant Pot to sauté, add oil, and let it heat up for 30 seconds. Once oil is hot, add onions and sauté for about 5 minutes, stirring occasionally, until onions are translucent and fragrant.
2
Add garlic and sauté for another 30 seconds.
3
Add cubed sweet potatoes, chili powder, cumin, paprika, and cayenne pepper, stirring until vegetables are well coated.
4
Add vegetable broth, beans, tomatoes, maple syrup, and bourbon. Secure the lid on the Instant Pot and set mode to “soup”. Set a time for 15 minutes. Once timer goes off, lid should release itself. If it doesn’t, turn air valve to “venting” until the pressure has been released. Remove lid and check to make sure the sweet potatoes are tender.
5
If using tortillas, lightly oil a cast iron skillet and pan fry the tortillas on each side for 2-3 minutes until crispy. Remove from heat and let cool before cutting into thin strips.
6
Serve with cilantro, green onions, and toasted tortillas.
Ingredients • 1 tbsp cooking oil • 1 small yellow onion, thinly sliced • 2-3 cloves garlic minced • 4 cups sweet potatoes, peeled and cubed into 1/2” pieces • 2 cups vegetable broth • 1 1/2 tbsp chili powder • 2 tsp cumin • 1/2 tsp paprika • 1/4 tsp cayenne pepper • 2 (15) oz cans kidney beans, drained and rinsed • 1 (15) oz can diced tomatoes • 1/4 cup bourbon • 2 tbsp maple syrup • salt and pepper, to taste • a few fresh sprigs of cilantro • 2 green onions, diced • 3 small corn tortillas, toasted and sliced (optional)
16
WH Y YO U' L L LOV E T H E FAR M AT SAN BE N ITO
T
he Farm at San Benito, a multiaward winning health resort in the Philippines, is one such case of taking an idea far to prove a point. Here, the point is that the one’s appreciation of oneself holistically brings about and sustains the gift of wellness.
Take an idea, and take that idea to the hilt, one is certain to find great chances of remarkable successes. The Farm, which traces its roots to organic farming in Lipa, Batangas province, came about as the world witnessed a stronger surge of return-to-nature initiatives.
17
In the assessment of The Farm owners, the nature of man is not onedimensional, limited to his physical being. The physical aspect is only part of his totality which includes the other facets of his being – the spiritual, mental and emotional.
F
rom this concept, The Farm laid out its holistic approach to healing with programs addressing health issues at various levels. And setting the programs amid the backdrop of poetry-inspiring natural environment, The Farm was well on its way to inviting its clients to benefit from this concept — to the max.
It’s time to unload all the stresses and toxins that are slowing you down. During your retreat you will experience a full immersion to clean living through medically-guided detoxification primarily on pure vegetable juices and nutrientdense whole foods, combined with movement & fitness. Their medicallysupervised treatments and services are
designed to support the elimination of toxic substances trapped in the tissues of the body, while restoring the body’s optimum ability to absorb nutrients for total health. While taking care of the body, The Farm also makes sure that mind and spirit enrichment is also provided for a holistic and balanced approach to healing and wellbeing.
18
The Farm is an easy two-hour drive south of the capital of Manila. With over 48-hectares of verdant tropical landscaping, this sprawling resort offers an exceptional healing environment for the holistic treatment of the body, mind and soul. The Farm is Asia’s
center of excellence for the promotion of wellness, the prevention of illness and the holistic treatment of healthrelated conditions. Their team of experts includes licensed medical doctors, nurses and therapists. Whether one is healthy and would like to be
healthier or are seeking relief from a chronic disease, their role is to provide expertise, knowledge and clinical care through applied natural therapy modalities, both traditional and cuttingedge and to guide clients in achieving health goals.
19
T
he Wellness program is intended to offer an introduction to their approach to health. The program offers an enjoyable nutritional program rich in fiber and live enzymes to stimulate and support the body in eliminating stored toxins. Spa treatments offer relaxation to support the body’s inherent healing ability.
The Farm is home to one of Asia’s first and best restaurants offering vegan cuisine, and is also host to Alive! Restaurant, which proudly serves delectable vegan and vegan raw food. From 2006 to 2016, The Farm has already received nine international awards recognizing the unique and exemplary culinary experience it continues to offer its patrons. Alive! Restaurant is The Farm’s source of nourishment and organic vegan feasts. The farmers, the soil, water, and sunshine
are all nature’s gifts. All harvests are result of the positive energy we invest into our farm. Alive! practices innovative food preparations, offering raw and cooked culinary creations.
purging toxins, and optimizing nutrition. It also prepares special transition diets and cleansing & nourishing juices for guests that seek to enhance their healing experience.
It serves world-class, international vegan cuisine masterpieces nutrient-dense organic vegan cuisine that’s high in fiber, essential nutrients, rich in antioxidants and phytonutrients probiotics and key enzymes our body needs that aid in improving digestion,
A great number of their vegetables and herbs are grown organically in their own garden, and served fresh. Their food preparations are either raw or cooked at very low heat to preserve the integrity and efficacy of vitamins, minerals and enzymes essential to your body’s health.
20
YUMMY SESAME TOFU STIR-FRY THAT'S EASY TO MAKE You are going to love this weeknight meal as much as we do! Many of you are looking for new tofu recipes and this stir-fry dinner is the perfect way to add more soy into your life. Here’s the trick for crispy pan-fried tofu: use a little cornstarch. Yup, if you want restaurant quality tofu without a ton of oil, you need a little cornstarch. Or arrowroot starch for those of you who can’t have corn. Toss the pressed and cubed tofu with cornstarch, then pan fry in a smidge of oil. The cornstarch creates a crispy crust that allows the tofu to hold its shape after you add the sauce.
Broccoli and carrots are top favorites for stir-fry vegetables, but anything will work. That’s the other beauty of this dinner, it’s completely customizable to what you have on hand. The sauce is slightly sweet and plenty garlicky which means it will taste great with whatever you pair it with.
21
Ingredients • 1 (14 oz) extra-firm tofu, cubed • 1 tbsp cornstarch • 1/4 tsp salt • 1 tbsp olive oil • 4 cups chopped broccoli florets • 1 cup sliced carrots • 2 cups cooked brown rice, for serving Sesame Ginger Sauce • 3 cloves garlic, minced • 2 tbsp minced fresh ginger • 1 tbsp maple syrup • 1/3 cup low-sodium soy sauce or tamari for glutenfree version • 2 tbsp water • 2 tbsp toasted sesame oil • 2 tbsp rice wine vinegar
Directions 1
Press the tofu: you can use a tofu press or wrap the tofu in a kitchen towel or paper towel and place a heavy object on top. Let sit for 10 minutes while you prepare the sauce and chop the vegetables.
2
Cube the tofu and toss with the salt and cornstarch until evenly coated.
3
Whisk together the ingredients for the sauce and set aside: garlic, ginger, maple syrup, soy sauce, water, sesame oil, rice wine vinegar.
4
Heat the oil in a large skillet over medium heat and add the tofu. Let fry for 2-3 minutes until crispy, then flip and cook another 2-3 minutes more until golden brown all over. Add 2 tablespoons of the sauce and let cook until tofu is caramelized.
5
Remove the tofu and add another teaspoon or so of olive oil to the skillet. Add the broccoli and carrots and stir-fry until vegetables are tender, about 5-7 minutes. Add the sauce and the cooked tofu and cook 1-2 more additional minutes until sauce is mostly absorbed.
6
Serve with cooked brown rice.
22
OF FESTIVALS AND PITCHED TENTS W H AT H AP P E N S I N A N D O U T OF V E G AN C A MP OUT Imagine it’s 1969, the air is clean, the people are friendly and warm, the bands are playing, everything is groovy and… everything is vegan!
Vegan Camp-Out is no Woodstock (because nothing is), but it’s the closest vegans can get in this day and age. The Vegan Camp-Out is the world’s largest vegan camping festival as well as being the most international, with campers each year coming from over 30 different countries! They have a huge line-up with stages for music and talks, space for activism workshops, yoga and fitness, and dozens of delicious food options. Each night finishes with an afterparty with DJs mixing different styles of music for everyone to enjoy.
23
The Vegan Camp-Out was started back in 2016 by a group of activist friends, as a way to bring vegans from all over the country (and eventually the world) together. It’s a weekend of friends and vegans uniting to experience inspiring talks, educational workshops, great food, live music, family
entertainment, and afterparties each night. That first event was just a small gathering in a field. By 2017, it had grown to include speakers, workshops, and other offerings becoming the world’s first vegan event of its kind. This year in August, they are
expecting up to 8,000 people from more than 30 countries around the world to attend. Grow Up Vegan will be running the family area with fun activities, games, arts and crafts, face painting, bouncy castles and more!
G
row Up Vegan is non-profit community interest company that was founded by Claire, a child-friendly vegan blogger who specialises in talking to children about veganism. Hundreds of families attend the event as everything on-site is open to all ages! You get your own personal camping field, away from noisy stages and after party, and the area can only be accessed by those with family tickets.
24
Vegan Camp Out 2019 will have a huge selection of food at the Camp-Out. Pizza, kebab, smoothies, juices, Indian, ice cream, cakes, Chinese, burgers, hot-dogs, the list is endless! Gluten free and raw options are available too! To find out who you will have to come and see because they are keeping the vendors secret until the day!
The Vegan Activism programme of seminars, talks, panel discussions and workshops takes over the Vegan Camp Out stage every year, with some of the hardest working activists in the UK, and indeed the world, coming together to give introductory talks, workshops and trainings to raise awareness and inspire vegans to think more deeply about the concepts and strategies of animal advocacy and movement building. 25
S T LL H W O W G B O I O B D L O A D G E A G O D D O A D G A A G A O A N IINO V U Q A U S Q J U S OOU I T I I T R I T R U T N U D N N D A N Y ASTTY A
TTAS
WANT AN EASY, GO-TO MEAL? TRY THIS GADOGADO SALAD – A TRADITIONAL INDONESIAN DISH OF RICE TOPPED WITH RAW OR LIGHTLY STEAMED VEGGIES AND A SPICY PEANUT SAUCE.
In place of rice, we used quinoa for even more plant-based protein. For the vegetables, you can keep things light and fresh (even omitting the classic steamed potatoes) for green beans, mung bean sprouts, red pepper, carrots, and cabbage. And when in doubt, add more peanut sauce!
26
Ingredients • 1/2 cup white or red quinoa (well rinsed and drained) • 1 cup water • 1 cup greens beans (trimmed) • 1/2 medium red bell pepper (thinly sliced) • 3/4 cup mung bean sprouts • 2/3 cup thinly shredded red cabbage • 2 whole carrots (thinly sliced with a knife or mandolin) Spicy Peanut Sauce • 1/3 cup salted creamy peanut butter (or sub almond butter, cashew butter, or sunbutter) • 1 tbsp gluten-free tamari (or soy sauce if not GF) • 2-3 tbsp maple syrup (to taste) • 3 tbsp lime juice • 1 tsp chili garlic sauce • 3-4 tbsp water (to thin) For Serving • Cilantro • Lime wedges • Red pepper flake
27
Directions 1
Heat a small saucepan over medium heat and add rinsed, drained quinoa. “Toast” for 3-4 minutes, stirring frequently, to remove excess liquid and add a nutty flavor to the quinoa. Then add water, stir, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 18-20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and set off heat.
2
While quinoa is cooking, steam green beans until just tender. You can do this either in the microwave (covered, in 1-minute increments) or by placing green beans in a steamer basket inside a large saucepan filled with 1 inch of water. Bring the water to a simmer on medium-high heat, cover, and cook until just tender - about 4 minutes.
3
Once steamed, add green beans to a bowl of ice water to “shock” them (stop them from cooking). Set aside.
4
Make peanut sauce by adding peanut butter, tamari, maple syrup, lime juice, and chili garlic sauce/Thai chili/red pepper flake to a small mixing bowl and whisking to combine. Then add water 1 tbsp (15 ml) at a time until a semi-thick but pourable sauce is formed.
5
Taste and adjust flavor as needed, adding more tamari for saltiness, lime juice for acidity, maple syrup for sweetness, or chili garlic sauce/Thai chili/red pepper flake for heat! To serve, divide quinoa between 2 serving bowls and top with green beans, red bell pepper, mung bean sprouts, and carrots. Serve with peanut sauce and any additional toppings (optional), such as cilantro, lime wedges, and red pepper flake. 28
Make Me Up Before You Go-go Four Best Vegan Makeup Brushes
The best makeup brushes feel like heaven on your face — soft and fluffy but with enough texture on the bristles to pick up and blend your powder and liquid products properly. But did you know that some makeup brushes are made with real animal hair? It’s true, and the animals didn’t give up their hair willingly—they were either farmed and killed in a slaughterhouse or trapped. The good news is that brushes made with high-tech synthetic fibers perform just as well (or even better!), without harming a hair on an animal’s head.
29
With the cruelty-free movement in beauty taking over skin care and makeup, it’s only natural that your beauty tools would follow suit. Here are our favorite cruelty-free makeup brushes for sweeping on smoky eyes, dabbing on concealer, sculpting your contouring, and everything in between. They’re just as good as the real thing but better because no animals were harmed in the process of making them.
30
Sephora Collection Pro Airbrush #55
1
If you’re looking to buy just one makeup brush, make it this one. For only $34, The Reader’s Choice–winning domed face brush can be used to apply blush, bronzer, foundation, or face powder. Plus, the extra-long handle means you can hold it far enough away from your face to actually see what you’re doing.
Flower Beauty Flower Beauty carries a line of makeup brushes that use high-quality synthetic hair. Drew Barrymore is the creative director for this cruelty-free beauty brand, available at Walmart, Ulta Beauty, and more.
2
31
IT Cosmetics Brushes Airbrush Buffing Foundation Brush #110 Want that filter-like finish without the actual filter? Look for a flat, dense brush like this one from IT Cosmetics’ exclusive range of makeup brushes for Ulta, which features synthetic bristles that evenly deposit foundation for a buildable, veil-like effect.
4
3 Real Techniques Bold Metals Collection 3-Piece Brush Set Just because a makeup brush is made without animal hair doesn’t mean it can’t feel — and look — totally luxurious. Case in point: these $49 contour and blush brushes. If you don’t fall in love with the long, tapered handles and fluffy bristles, you’ll love the rose-gold color. Keep them in a glass jar on your vanity for extra pizzazz.
32