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Moving Mountains: Going All Out to Produce the World’s First Vegan Hotdog
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Feel Good from Your Head To-Mato with This Delicious Spiced Fresh Tomato Soup With Sweet and Herby Pitas
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Crunch Time: Enjoy Delightful Fried Avocado Tacos Today!
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Have You Gone Vegan? Keep an Eye on These Four Nutrients!
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All-Time Faves: Yummy Crispy Potatoes with Vegan Nacho Sauce You’ll Love
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Concrete Jungle Eats: Four Vegan Places to Visit in NYC
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In Full Bloom: Refreshing Dandelion and White Bean Salad with Mint and Olives
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Dragon Drink: Starbucks’ New Vegan Drink is Here to Stay
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Wraps and Bakes: Tasty Baked Sweet Potato and Tempeh Empanadas
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Father’s Day Gift Guide: The Best Vegan Gifts For Plant-Loving Dads
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Comforting Classic: Indulge in Kale-and-Brussels Sprout Caesar Salad
GOING ALL OUT TO PRODUCE THE WORLD'S FIRST VEGAN HOTDOG
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ondon is one of the fastest growing capitals for plant-based dining and there is already a huge demand for high-quality food offerings, according to Moving Mountains Founder, Simeon Van der Molen.
Moving Mountains is the food-tech company behind the UK’s first “bleeding” meatless burger and has teamed up with not-for-profit vegan institution, Unity Diner, for the world exclusive launch of its new foot long meatless hot dog, which has debuted in London last May. The London launch will be followed by other launches in several countries across Europe in the not so distant future.
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Unlike other plant-based hot dogs on the market, Moving Mountains has used food technology, scientific processes, specialized machines, local natural ingredients and tested “countless” recipes over the past year to create the brand’s newest product. The Moving Mountains Hot Dog is touted as being identical to its pork counterpart in taste, smell and texture.
According to Van der Molen, the demand for plant-based foods continues to increase. “We’ve exceeded all our sales forecasts by three times. The market is continuing to grow for high-quality plant-based food alternatives throughout Western Europe and the Middle East,” he adds in an interview with Food Magazine.
At a foot long, the Moving Mountains Hot Dog is larger than the average hot dog and will be available in Unity Diner in London. It sold for £6 (US$7.83) at 50% off the regular price of £12 (US$15.67) during the launch weekend with a Classic American serve of caramelized onions, mustard and ketchup in a bun. 2
The food-tech brand also plans to offer its products in supermarkets for the first time with a retail version of the Moving Mountains Hot Dog that will be available in different sizes and flavors. The business is also currently in talks with unnamed supermarkets for a potential retail roll out later this year, according to reports.
By using natural ingredients and modern food technology, Moving Mountains has turned sunflower seeds into a vitamin-rich and glutenfree hot dog to replicate a pork hot dog: • Sunflower Seeds, which make up the base, are rich in B complex vitamins, phosphorus, magnesium, iron, calcium, potassium, vitamin E and a high source of protein. • Carrots are used to give the authentic coloring of a hot dog. • Onion helps to provide a “satisfyingly firm and bouncy” texture when biting into the hot dog. • Paprika adds flavor and is rich in antioxidants. • Coconut oil provides a juicy consistency and helps keep the structure of the hot dog. Unlike the unhealthy saturated fats found in pork hot dogs, coconut oil contains zero trans-fat, zero cholesterol and is rich in antioxidants. Coconut oil contains beneficial medium chain fatty acids including lauric acid, which has been scientifically proven to provide an immediate source of energy and helps boost good cholesterol.
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The company developed a completely different base entirely. No technology was carried over from the burger, Van der Molen reveals. “It was a challenge to create the perfect emulsion and then develop countless recipes and ingredients, but that was exciting for us. Climbing the mountain is often more enjoyable that reaching the top,” he says.
Renowned
for
“pushing
boundaries
in
plant-based
innovation and fostering positive change through delicious not-for-profit vegan comfort food,” the company says Unity Diner is an ideal location to get a first taste of the Moving Mountains Hot Dog.
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Feel Good from Your Head To-Mato
with This Delicious Spiced Fresh Tomato Soup With Sweet and Herby Pitas Find comfort from a hard day with this warm, delicious spiced fresh tomato soup. A classic soup for every vegan!
Whether you’re a master in the kitchen or just a noob, this tomato soup is something you can ace at every meal time. Best part? You can make a big batch, portion into containers and freeze so you’re always prepared and ready to go. Tomatoes are an excellent source or vitamins and minerals that have been known to increase immunity and strengthen your heart’s condition. 5
Ingredients
Directions
FOR SOUP
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Make soup: Heat large Dutch oven on medium-low. Add olive oil, then onion, red pepper, and salt, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
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Meanwhile, finely grate garlic, jalapeño, and ginger. Add to onion and cook, stirring, 1 minute. Stir in ground coriander and ground cumin and cook 1 minute.
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Add tomatoes and water; increase heat and simmer, partially covered, 10 minutes. While tomatoes are cooking, toast 2 pocketless pitas.
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Using immersion blender (or standard blender, in batches), puree soup until smooth.
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Make topping: Combine brown sugar in bowl with butter, finely shredded unsweetened coconut, and cilantro. Spread onto toasted pitas, then cut and serve with soup.
• 2 tbsp olive oil • 1 large onion • 1 large red pepper (both chopped) • 1/2 tsp salt • 2 cloves garlic • 1 jalapeño • 1 1-inch piece ginger • 2 tsp ground coriander • 1 tsp ground cumin • 2 1/2 lb tomatoes (roughly chopped) • 2 1/2 c water • 2 pocketless pitas FOR TOPPING • 1 tbsp brown sugar • 2 tbsp butter or olive oil • 2 tbsp finely shredded unsweetened coconut • 2 tbsp cilantro
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Enjoy Delightful Fried Avocado Tacos Today! Avocados are the darling of the produce section. They’re the go-to ingredient for guacamole dips at parties and they’re also turning up in everything from salads and wraps to smoothies and even brownies. So what exactly makes this pear-shaped berry (yes, that’s right!) such a super food? Avocados offer nearly 20 vitamins and minerals in every serving, including potassium - which helps control blood pressure, lutein, which is good for your eyes, and folate, which is crucial for cell repair and during pregnancy. 7
Avocados are a good source of B vitamins, which help you fight off disease and infection. They also give you vitamins C and E, plus natural plant chemicals that may help prevent cancer.
Avocados are low in sugar. And they contain fiber, which helps you feel full longer. In one study, people who added a fresh avocado half to their lunch were less interested in eating during the next three hours. These may sound a little out there, but trust us when we say these healthy avocado tacos will change your world!
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Ingredients BATTER • 1 cup rice flour • 1 tsp salt • 1 tsp baking soda • 1 tsp potato starch • 2 tsp onion powder • Pinch cayenne pepper • Pinch pepper • 1 cup water • 1 cup coconut flakes • Avocado oil FOR THE TACOS • 2 semi-firm avocado • 4 gluten-free corn tortillas • 1/4 cup chopped red cabbage • 1/4 cup microgreens (alfalfa sprouts) • 1 lime • 1 radish, finely sliced CHIPOTLE AIOLI • 1 cup olive oil • 1 chipotle pepper in adobo sauce • 2 cloves garlic • 2 tbsp aquafaba (liquid from can of garbanzo beans) • 2 tbsp nutritional yeast • Pinch of salt
Directions 1
In a medium bowl, mix together rice flour, salt, baking soda, potato starch, onion powder, cayenne, pepper and water.
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Put shredded coconut in a separate bowl.
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Cut avocados into long pieces. Dump avocado into batter, then into coconut.
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Heat avocado oil to around 375 degrees.
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Using tongs, place avocado into the oil, rotating occasionally for about 3 minutes until golden. Once finished, place on paper towels.
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Make aioli by blending olive oil, chipotle pepper, garlic cloves, aquafaba, nutritional yeast and salt.
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In a tortilla, make a bed of chopped red cabbage, add fried avocados and drizzle with aioli. Top with alfalfa sprouts, the juice of a lime and sliced radish. 9
There are many reasons people go vegan, from wanting to be healthier, to reducing their environmental footprint, to concerns about animal welfare. No matter what the reason, many people find it difficult to meet the nutrient intake targets for specific vitamins and minerals while on a vegan diet. These include vitamin B12, iron, calcium, and iodine.
Here’s how to make sure you’re getting enough of these vitamins and minerals while following a vegan diet. 10
Vitamin B12 Vitamin B12, or cobalamin, is essential for making red blood cells, DNA (your genetic code), fatty acids located in myelin (which insulate nerves), and some neurotransmitters needed for brain function. Vitamin B12 is stored in the liver, so a deficiency probably won’t happen in adults in the short term. Symptoms of vitamin B12 deficiency include tiredness, lethargy, low exercise tolerance, lightheadedness, rapid heart rate or palpitations, bruising and bleeding easily, weight loss, impotence, bowel or bladder changes, a sore tongue, and bleeding gums. Other symptoms related to the nervous system include a loss of sensation in the hands or feet, problems related to movement, brain changes ranging from memory loss to mood changes or dementia, visual disturbances, and impaired bowel and bladder control. Vitamin B12 is abundant in animal foods including meat, milk and dairy products. For vegans, plant sources of vitamin B12 include some algae and plants exposed to bacterial action or contaminated by soil or insects. While traces of vitamin B12 analogues can be found in some mushrooms, nori or fermented soy beans, more reliable sources include vitamin B12supplemented soy or nut “milks,” or meat substitutes. Check the nutrition information panel on the label for the the B12 content. Crystalline vitamin B12 added to these products can boost the B12’s absorption rate to a level similar to that from animal products. 11
Calcium Calcium is needed to develop and maintain the skeleton bones, and is stored in the teeth and bones. It is also essential for heart, muscle and nerve function. Low calcium intakes are associated with osteoporosis or “brittle bones� and a higher risk of bone fractures.
Surprisingly, milk and dairy are not the highest source of calcium but rather, dark, leafy greens! Vegans can also get calcium from tofu or bean curd, some fortified soy or nut beverages, nuts, seeds, legumes, and breakfast cereals.
A bone scan is used to measure bone density, with osteoporosis diagnosed when bone density is low. Both low calcium intakes and low vitamin D levels increase the risk of osteoporosis. Check your bone health using the Know Your Bones online quiz.
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IODINE Iodine is needed to make thyroxine, a thyroid hormone used in normal growth, regulation of metabolic rate, and development of the central nervous system. Iodine is concentrated in the thyroid gland. Iodine deficiency can lead to the enlargement of the thyroid gland, a goiter, or hypothyroidism. Symptoms of hypothyroidism include lethargy, tiredness, muscular weakness, feeling cold, difficulty concentrating, poor memory, weight gain, depression, facial puffiness, hair loss, dry skin, constipation, and slower heartbeat. In women, iodine deficiency can increase risk of miscarriage and stillbirth, and congenital anomalies, including mental retardation and cretinism. The iodine content of food depends on the iodine content of plants, which in turn depends on soil iodine content. When soil content is low, iodine may need to be supplemented. Major sources of iodine are seafood, dairy products, and eggs. For vegans, iodised salt, commercial bread made using iodised salt, fortified soy or nut milks and seaweed are important.
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ubstances called goitrogens, which are found in brassica vegetables – including cabbage, broccoli and Brussels sprouts, sweet potato and maize – can interfere with the production of thyroid hormones.
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Iron Iron is needed to make haemoglobin in red blood cells, which carries oxygen around your body. Iron is also needed for the production of energy in your muscles, and for concentration and a healthy immune system. Not having enough iron leads to iron deficiency, and is associated with reduced work capacity, impaired brain function, lower immunity, and delayed development in infants. The amount of iron absorbed from food depends on a person’s iron status (with those who are iron-deficient absorbing more), as well as the iron content of the entire meal, and whether iron is haem (from animal foods) or non-haem iron from plant sources such as grains and
vegetables. Although iron from plant sources is less able to enter the body, you can boost your absorption by adding lemon or lime juice (citric acid) or other vitamin C-rich vegetables and fruits, which convert non-haem iron to a form than is better absorbed. Take care with food components that inhibit absorption of both haem and non-haem iron, including calcium, zinc and phytates in legumes, rice and other grains, and polyphenols and vegetable proteins that can inhibit absorption of nonhaem iron.
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YUMMY CRISPY POTATOES WITH VEGAN NACHO SAUCE YOU'LL LOVE Potatoes - an all time favourite in any household! But your favorite potatoes can be even yummier with this vegan nacho sauce filled with awesome flavour! For that cheesy taste and texture, cashews can do the trick especially if you partner it with the magic of nutritional yeast. Nutritional yeast is a deactivated yeast and a significant source of some B-complex vitamins and contains trace amounts of several other vitamins and minerals Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. 15
Ingredients • 2 lb mixed baby potatoes, halved • 3 tbsp canola oil • 1 cup raw unsalted cashews, soaked overnight and drained • 3 tbsp lemon juice • 1/2 tsp chili powder • 1/2 tsp ground cumin • 1/2 tsp sweet paprika • 1/2 tsp garlic powder • 1 tsp Coarse sea salt • 1/4 cup nutritional yeast • 1/2 jalapeno chile, seeded and chopped
Directions 1
Preheat oven to 450 degrees F.
2
Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. On rimmed baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy, stirring once.
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Meanwhile in blender, puree cashews, lemon juice, chili powder, cumin, paprika, garlic powder, sea salt, nutritional yeast, and jalapeno with 1 cup water until smooth.
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Transfer to 2-quart saucepan; heat on medium-low 5 minutes or until warm, stirring occasionally. Makes about 1 2/3 cup.
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Transfer to bowl; serve with roasted potatoes. (Refrigerate remaining sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.) 16
CONCRETE JUNGLE EATS
FOUR VEGAN PLACES
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TO VISIT IN NYC
t’s no secret that New York City is a well-known foodie destination. With iconic NYC dishes like pizza, hand-rolled bagels with lox cream cheese, Halal carts, and food hailing from practically all cultural regions of the world, it’s no wonder that the “City That Never Sleeps” appeals to those who love to eat.
It also happens to be one of the most plantforward cities in the US, having claimed the #2 spot on animal rights organization PETA’s 2018 list of the most vegan-friendly cities in the nation. In New York City, vegan options are plentiful. If you’re wondering what the must-try vegan hot spots are in the Big Apple, take a look at a few of our favorites.
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Season Vegan
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t Harlem-based vegan restaurant Seasoned Vegan, guests can expect plant-based takes on soul food like house made black pepper steak served with classic Southern comfort food sides like collard greens, mac and cheese, sweet potato souffle, and more.
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ocated just north of Central Park, the family-owned establishment is widely-regarded as being the neighborhood’s first-ever full-service vegan restaurant. The Harlem vegan restaurant is owned and operated by mother-son duo Brenda and Aaron Beener, who act as head chef and front-
of-house, respectively.
C
hef Brenda describes her culinary creations as “gourmet vegan soul food,” inspired by her mother’s Southern cooking, as well as Caribbean, Asian, Italian, and Middle Eastern cuisine. On Friday and Saturday nights, the restaurant keeps its doors open until 2AM, serving light bites with drinks. For the early birds, a brunch is served on Saturdays and Sundays — just be sure to make a reservation, because tables fill up fast.
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F
Avant Garden
or somewhere a bit swankier, try Avant Garden. Aside from having an adorable name, the East Village restaurant offers vegan fine dining at its best. Upscale vegan restaurant Avant Garden, which has locations in Manhattan and Brooklyn, is one of the many atmospheric concepts to come from the mind of restaurateur Ravi DeRossi.
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he menu focuses on serving elevated small plates such as toasts topped with unique vegetable combinations to share over a bottle of natural wine. The restaurant’s low lighting may not inspire the most Instagram-worthy photos, but the ambiance and the food make it well worth a visit.
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M
Double Zero
any would argue that no NYC experience is complete without ordering pizza. Luckily, there are more than a few pizzerias that cater to plant-based eaters, but vegan celebrity chef Matthew Kenney’s Double Zero provides a“healthy perspective” to one of the world’s most popular foods
with creative pizza concepts like the Spicy Marinara Arrabiata, a Neapolitaninspired pizza topped with Shiitake bacon, roasted cauliflower, housemade macadamia ricotta, and fresh basil. Gluten-free vegan pizza, dessert, and a selection of wines are also available.
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O
Delice & Sarrasin
rganic vegan restaurant Delice & Sarrasin specializes in serving authentic French dishes in the heart of West Village. Hidden away on a small, tree-lined street, the charming nook overturns the idea that French food cannot exist without meat, seafood, or butter. Baked macadamia nut brie melts and tastes like the dairy-based version,
mushrooms stand in for escargot, and pea protein is used to create gluten-free and vegan versions of meaty classics like coq au vin, steak tartare, and beef bourguignon. Macarons, chocolate mousse, and creme brulee, along with others, are available for dessert, all perfectly paired with the restaurant’s selection of organic vegan wines. 21
In Full Bloom
REFRESHING DANDELION AND WHITE BEAN SALAD WITH MINT AND OLIVES
Dandelion, mint, lemon zest and olives all have an aspect of bitterness, which is probably why they work so well together. Mild, creamy white beans soften the robust flavors in this perfectfor-late-fall salad! The intense flavors of bitter greens make most wines seem astringent. But a zesty white with bright acidity like a Grßner Veltliner can actually makes the greens taste lively—almost like a squeeze of lemon. 22
Ingredients • 1 1/4 cups dried white beans (1/2 pound), such as cannellini, soaked overnight and drained • 1 bay leaf Salt • 1/2 pound dandelion, stems discarded • 1/3 cup extra-virgin olive oil • 1 teaspoon finely grated lemon zest • 2 tablespoons fresh lemon juice • 3 tablespoons chopped mint • 1/2 small onion, finely diced • 8 pitted green olives, sliced crosswise • 1/4 inch thick Freshly ground black pepper
Directions 1 Put
the beans and bay leaf in a large saucepan, add enough water to cover by 2 inches and bring to a boil. Simmer over low heat, stirring, until the beans are tender, 50 minutes; add water to maintain the water level. Remove from the heat and stir in 1 tablespoon of salt. Let stand for 5 minutes. Drain the beans, discard the bay leaf and let cool.
2 In
a large pot of salted boiling water, cook the dandelion until tender, 4 minutes. Drain and let cool, then lightly squeeze out excess water. Coarsely chop the dandelion.
3 In a bowl, combine the oil, lemon zest, lemon juice and mint. In a large bowl, combine the beans and dandelion. Add the onion, olives and dressing; toss well. Season with salt and pepper and toss again. Cover and refrigerate for 1 hour. Serve slightly chilled.
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Move over, (in)famous Pink Drink. There’s a new, even pinker drink in town.
Starbucks recently announced its summer drink lineup in 2018, and it includes the new “Dragon Drink,” a brightly hued mix of Starbucks’ Mango Dragon Fruit Refreshers (fruit juice with mango and dragon fruit flavors) and coconut milk. Starbucks helpfully describes the drink as “Instagram-worthy,” as if that wasn’t already your first thought. Early this year, Starbucks has added the vegan “Dragon Drink” to the permanent menu of its United States and Canada locations.
“People love both the flavor and the color,” Alicia Binion from Starbucks research and development said about the original magenta-hued beverage. “It’s bright and vivid, something you would want to take a picture of to share with friends.” 24
In 2017, Starbucks put the secret “Pink Drink” on its official menu after customers repeatedly ordered the chain’s Strawberry Açai Refresher with coconut milk instead of water to create a creamy, veganfriendly Instagram sensation.
This tropical-inspired pick-me-up is crafted with a refreshing combination of sweet mango and dragon fruit flavors, handshaken with creamy coconut milk and ice and a scoop of real diced dragon fruit. While the drink hack only swaps out one ingredient, it totally changes the flavor profile of the magenta-colored beverage, and it’s for the better.
To mix up the colorful brew, the barista will add a scoop of fresh dragon fruit gets to the vibrant pink and purple liquid. Then, the barista will shake up the drink to make sure the ingredients are perfectly blended, and pour it into a cup of ice. Like the Mango Dragon Fruit Refresher, there are no artificial sweeteners or colors added to the Dragon Drink. 25
Tasty Baked Sweet Potato and Tempeh Empanadas
Tempeh isn’t as popular as other soy products, but it has got a great firm texture and it’s full of protein. These baked sweet potato and tempeh vegan empanadas are perfect as a snack or as a starter. Plus they can be easily packed into a lunchbox too, so great for when your little ones are heading off to school or if you simply like to snack at the office table! 26
Ingredients FOR THE DOUGH • 1 lb sweet potato • 1 cup all-purpose flour • ½ cup whole wheat flour • ½ cup cornmeal • ¼ tsp salt • 2 tbsp coconut oil at room temp FOR THE FILLING • 8 oz tempeh, crumbled • 1 small onion, chopped finely • 3 cloves minced garlic • 2 tbsp olive oil • 2 tbsp water • 1 tbsp cumin seeds • 1 cup tomato puree • 1 tsp dried oregano • Salt and pepper to taste
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1
Line the bottom of your oven with a sheet of aluminum foil and preheat to 350 F. Lightly score your sweet potato all over with a fork and roast directly on the oven rack for approx 1 hour, or until tender. Let cool slightly and scrape the flesh into a bowl and mash well with a fork.
2
In a medium-sized mixing bowl, combine both flours with the salt and cornmeal. In a standalone mixer fitted with a paddle, beat 1 ½ cups of sweet potato puree with the coconut oil until smooth. Save the rest of the potato puree for later. Gradually beat in the dry ingredients until it forms a smooth dough for your vegan empanadas.
3
Transfer your dough out onto a floured work surface and work it into a ball. Divide your dough into 6-inch disks. Wrap in plastic and refrigerate for 1hr.
4
In a large skillet, heat up the olive oil. Add in the onion and cook until it turns translucent.
5
Add the tempeh, garlic, and cumin seeds and stir continuously for about 5-7 minutes.
6
Stir in the tomato puree, water, and oregano and cook for 2 minutes. Season with salt and let the filling for your vegan empanadas cool completely.
7
Line two large baking sheets with parchment paper. On a lightly floured surface, working with 1 disk at a time, roll out your dough until it is about Âź inch thick. Using a round cutter, cut out disks of dough.
8
Moisten the edges with water and fill your dough with enough filling to cover half of the disk. Fold the dough to create a half circle, and press the edges to seal and crimp with a fork.
9
Transfer your vegan empanadas to your baking sheets and bake at 350F for approx 25 minutes, or until golden brown, flipping halfway through. 28
Buying gifts can be stressful at the best of times, but adding in the stress of finding vegan gifts can take it over the top. Don’t stress! We’ve got a list of some of the best vegan Father’s Day presents below. If you’re a vegan dad and want to make sure you get a vegan present this year, just forward this list to them! The vegan dad in your life might be filled with gratitude and adamant that it’s ‘the thought that counts’ upon receiving well-meaning gifts that are totally not veganfriendly. But there are better options! Gifting vegans presents that align with their ethics-first way of living is getting easier every day. If you’re a little overwhelmed shopping for plant-based dads this Father’s Day, fret not! Here’s a useful list.
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Healthy Vegan Snack Box Who wouldn’t love a vegan snack box/care package? It’s a bestseller on Amazon for good reason. Whether your dad’s vegan or not, he’ll love this healthy snack box, which comes with nuts, vegan jerky and cookies.
2 Vegan Shaving Brush Your dad into old school shaving? This shaving brush by The Body Shop is made of synthetic bristles, unlike a lot of brushes (which are made of animal hairs and not vegan).
Veestro
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If the father in your life wishes he had more time to prepare hearty, plantbased dishes during the week, a subscription to Veestro might be the shortcut he never knew he wanted. It won’t add hours to his day, but the flash-frozen vegan meal subscription service leans more comfort food than most, and all completely made of plants. Meals range from Carrot Osso Bucco to Enchilada Casserole, and subscription commitments range from 10 meals per week to 30.
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Vegan Shaving Cream Get some vegan shaving cream to go with the vegan shaving brush (above). This Pacifica shaving cream is caffeinated, which helps reduce the appearance of razor burn.
Blue Bottle Coffee in a Can If you’ve missed the deadline for digital shopping and need to find an impressive brick-and-mortar gift, stat, Blue Bottle’s famous third wave coffee beans can now be purchase at Target in a pressure-sealed can. For coffeeswigging mothers, this means that the coffee inside these cans remains as fresh as the day they were roasted for up to six months. Why not make her a coffee bouquet of her favorite Blue Bottle blends, and top it off with a reusable Miir travel mug?
Vegan Craft Beer Set f your dad loves beer, he’ll love a craft beer set, like this one. Some beer isn’t vegan (it’s sometimes filtered with non-vegan ingredients like fish bladders or egg albumin), so grab a vegan craft beer set here, or check on Barnivore which beers are vegan. 31
COMFORTING CLASSIC INDULGE IN KALE-AND-BRUSSELS SPROUT CAESAR SALAD
Want a kale and brussels caesar that will make spring your favorite eating season? Then you’ve come to the right place!
We are talking papery-thin shreds of fresh brussels sprouts and a few handfuls of finely chopped lacinato kale, tossed and thoroughly saturated with a creamy, garlicky, avocado-based vegan caesar dressing that is puckery and briney in all the best ways. All that plus a scoop of the world’s most addicting cheesy garlic croutons and you
are set for life - okay we went overboard there, for dinner at least! The dressing (avocado, garlic, lemon, salt, a little mustard and nutritional yeast for creaminess) doesn’t really look super pretty, but TRUST. It will bring this whole thing together!
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Ingredients
Directions
CRUMBLE • 1/2 cup raw almonds • 1/4 cup hulled hemp seeds • 2 tbsp nutritional yeast • 2 tsp sweet paprika • Fine Himalayan pink salt
1
Make the crumble In a food processor, pulse all of the ingredients until the mixture resembles fine crumbs. Transfer the crumble to a small bowl and season with salt. Wipe out the food processor.
2
Make the dressing In the food processor, puree all of the ingredients with 2 tablespoons of water until smooth. Season with salt and pepper.
3
Make the salad Preheat the oven to 450°. In a large bowl, toss the brussels sprouts with the olive oil and season with salt and pepper; spread on 2 large rimmed baking sheets. Roast the sprouts, rotating the pans from top to bottom halfway through baking, until crisp-tender and lightly browned in spots, about 10 minutes. Let cool slightly.
4
In a large bowl, toss the brussels sprouts with the kale, half of the dressing and 2 tablespoons of the crumble. Serve with lemon wedges, passing the remaining dressing and crumble at the table.
5
The crumble can be refrigerated for up to 2 weeks and the dressing can be refrigerated overnight.
DRESSING • 1/2 small Hass avocado, pitted and peeled • 1 small garlic clove • 2 tbsp extra-virgin olive oil • 2 tbsp fresh lemon juice • 1 1/2 tbsp Dijon mustard • 1 tbsp nutritional yeast • 1 1/2 tsp hulled hemp seeds • 1 1/2 tsp chia seeds • 1/2 tsp dulse granules • Fine Himalayan pink salt Pepper SALAD • 2 lb brussels sprouts, trimmed and thinly sliced • 1/3 cup extra-virgin olive oil • Fine Himalayan pink salt Pepper • 1 5-oz container baby kale Lemon wedges, for serving
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