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Off The Hook: Loma Linda Partners with Walmart to Release Vegan Tuna Line
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When Life Gives You Lemons, You Make a Delicious Lemon Fettuccine Alfredo!
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Down the Water Loo: These Flushable Wipes May Be the Answer to Sustainable Living
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Comfort Chows: Excite Your Palate with This Faux Philly Cheese Sandwich
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Fresh as Del: What’s New on the Del Taco Vegan Line?
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Sane Snacking: Take a Bit Out of These Amazing Veggie Quesadillas
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Eyes on the Prize: Four Things We Love About These Pineapple Leather Sneakers
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Spice Up Suppertime with These Additcing Spicy Chickpea Burgers!
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Fit to Win: A Look Inside UFC Fighter Nate Diaz’s Vegan Diet
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This Delightful Grilled Buffalo Tofu Po’ Boy with Apple Slaw Will Make You Go “Yeehaw!”
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Endless Love: Three Reasons Why You Should Raise Vegan Pets
LOMA LINDA PARTNERS WITH WALMART TO RELEASE VEGAN TUNA LINE Vegan meat brand Loma Linda Foods launched a new line of vegan tuna, in partnership with Walmart, adding to the leading supermarket’s already wide range of vegan food.
The new range includes tinned vegan tuna in three different flavors — spring water, lemon pepper, and sriracha. There are also three pouch versions which include sesame ginger and chipotle flavors.
Made from non-GMO soy protein, the vegan tuna is trans-fat and cholesterol free and contains 8%-20% less sodium than conventional tuna products. The products are also gluten-free, with the tins containing just 40 calories per serving.
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oma Linda is one of the oldest sustainable plantbased brands in the U.S. — it began operations in 1890 to serve the Seventh Day Adventist community, which abstains from meat. Now one of the most recognized vegan meat and fish brands, the new line expands on its ready-made “heat and eat” meals.
AAHF Chairman J. Douglas Hines commented, “As we continue our journey in food development, we are pleased with the enthusiastic consumer reception of our ready-to-eat meals, and we’re exceptionally bullish on our newest creation, Tuno.”
As well as Linda Loma, People for the Ethical Treatment of Animal (PETA) listed brands such as New Wave Foods and Ocean Hugger Foods as part of the vegan fish innovation movement.
The brand also geared up for its launch in the UK earlier this year, following the development of the products by Loma Linda’s parent company All About Healthy Foods Holdings (AAHF) for the British market.
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oma Linda has produced sustainable plantbased foods for over a century originally to serve the Seventh Day Adventist community, which abstains from meat. Its range includes complete heat and eat meals, canned tuna and meal starters like Chipotle Bowl with black beans.
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oma Linda is part of a new wave of plant-based seafood products making their way into homes and restaurants across the world, as the demand for plant-based options skyrocket globally.
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WHEN LIFE GIVES YOU LEMONS, YOU MAKE A DELICIOUS LEMON FETTUCCINE ALFREDO!
This high-fiber, low-fat, dairy-free version of a comfort food classic hits all the right notes: creaminess from the soy cream cheese, big flavor from the garlic, lemon and pepper and cheesiness from the nutritional yeast! What are you waiting for? Call your friends over for a pasta-rrific party!
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Ingredients • 12 oz eggless fettuccine (or any typical dry store-bought pasta) • 2 cups unsweetened soy or almond milk • 4 oz soy cream cheese • 3 tbsp blanched sliced almonds • 3 tbsp nutritional yeast, plus more for sprinkling • 1 tsp finely grated lemon zest • Kosher salt and freshly ground black pepper • 2 tbsp extra-virgin olive oil • 3 cloves garlic, finely chopped • 1/2 cup loosely packed parsley leaves, chopped
Directions 1
Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.
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Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.
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Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.
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Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper. Serve!
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These Flushable Wipes May Be the Answer to Sustainable Living We know you know what an iceberg is (think: Titanic), but did you know of Fatberg? Flushing wet wipes is a problem. Our sewers are filling up with “fatbergs” because they aren’t breaking down. Even those marked as ‘flushable’ didn’t break down according to tests by water companies last year. In case you’re not familiar with fatbergs, they are floating, oily, nasty masses of
garbage that have stuck together and are clogging sewer systems. The main component of these fatbergs? That would be wet wipes! Another common fatberg ingredient is bacon grease, which people pour down their sinks, apparently. London has had some particularly bad fatbergs in its sewer systems.
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oreover, when wet wipes say “flushable” on the package, they are usually — wait for it — not actually safe to flush. Because the term “flushable” isn’t regulated, it can be used as freely and subjectively as something like “eco-friendly” or “clean.” Water UK – a body that represents water companies – launched their ‘Fine to Flush’ mark earlier this year to symbol will let consumers know that the products don’t contain plastic and will break down in the sewer system instead of clogging up sewer.
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nd now the first wipes with the mark have been launched. The Natracare wipes, sold by Waitrose, Ocado and independent pharmacies, are 100% paper tissue and completely biodegradable. Rae Stewart, Director of Water UK, said: “It’s great to see the first wipe which meets the “Fine to Flush” standard coming onto the market. I hope it’s the first of many, giving people a clear choice in future.”
The world’s first truly flushable wipes are vegan as well. The biodegradable wipes are made by sustainable brand Natracare, which also makes organic and natural menstrual products. 6
Customers can be confident that when they see the “Fine to Flush” symbol on a wipes packet they won’t be adding to the fatbergs which clog up sewers and cost the country so much money to deal with. But if they don’t say “Fine to Flush,” those wipes need to go into the bin. Water UK are also working with other brands to test wipes and make them suitable to flush.
So, if you enjoy treating your tush to a baby wipe after going No. 2, here are a few simple things you can do to make sure you’re not contributing to your city’s horrifying fatbergs. For one thing, stop putting wipes in the toilet, even if they say flushable (unless you are in the U.K. and have access to Natracare). If you must still use wet wipes, throw them
in the trash instead of in the toilet. It may give you the heebiejeebies to have a poopy wet wipe in your trash can, but flushing a wet wipe made of plastic is basically just as bad as flushing a straightup plastic bag. And for those who are ready to for a more sustainable alternative, consider investing in a bidet attachment for your toilet — it will be a total game changer. 7
EXCITE YOUR PALATE WITH THIS FAUX PHILLY CHEESE SANDWICH
HERE’S ANOTHER RECIPE YOU CAN FILE UNDER “COMFORT FOOD FINALLY MADE VEGAN!” Delectable Philly Cheesesteak Sandwich without the added guilt - on your tummy nor your ethical and moral standing! Fill yourself with delicious sweet onions, peppers while making sure you’ve got a good protein source from seitan. Top it with dairy-free and super flavourful Provolone cheese just for good measure!
What more could you want? 8
Ingredients • 4 tbsp vegan margarine or olive oil • 1 green pepper, cored, seeded, and sliced • 1/2 medium yellow onion, sliced • 1 8-oz pack seitan • 1/4 tsp garlic powder • 1 tsp celery flakes • 1/4 tsp onion powder • Salt and pepper, to taste • 1 7-oz block Follow Your Heart dairy-free provolone style slices • 2 vegan French rolls, cut in half lengthwise
Directions 1
Preheat the oven to 375˚
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Melt 2 tablespoonfuls of the vegan margarine in a large pan on medium heat. Sauté the green pepper, onion, and seitan for about 5 minutes, or until the seitan is heated all the way through. Add the garlic powder, celery flakes, onion powder, salt, and pepper.
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Transfer to an oven-safe pan. Top with the dairy-free provolone and
bake for 10 minutes, or until the “cheese” is melted.
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Melt the remaining vegan margarine in another pan on medium heat. Place the French rolls face down in the pan and cook until lightly browned and crispy.
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Fill each roll with the seitan, green pepper, onion, and vegan cheese and serve.
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What's New on the Del Taco Vegan Line? Beyond Meat recently announced that it’s teaming up with Del Taco to “beef up” their menu.
The plant-based meat startup will launch two branded tacos: the Beyond Avocado Taco (which is vegan), and the Beyond Taco (which is just vegetarian). Judging from the press-released photos, they look like hard shell tacos with crumbles, lettuce, and tomatoes — the vegan option also has an avocado slice, while the vegetarian one has cheese. Customers can also sub Beyond Meat into any other Del Taco dishes (burritos, nachos, etc.).
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This marks the plant-based meat company’s first partnership with a fastfood chain, and, according to Beyond Meat’s press release, it’s also the first time a Mexican fast-food restaurant will serve plant-based meat. Not only is this plant-based beef alternative an exciting new addition to the menu for vegan and vegetarian diners, but it will also be the first time this product has ever been offered at a fast food, drive-thru restaurant in the United States!
The announcement comes just a few weeks after Impossible Foods rolled out their vegan “bleeding” burgers to White Castles nationwide. It doesn’t take a genius to see that Beyond Meat, which typically markets itself directly to consumers in supermarket aisles, is now trying to establish itself as a strong player in the plant-based B2B market — for all price points. While their products are already available in over 10,000 restaurants, their Del Taco launch is their first fast-food drive-through partnership in the U.S. (they’re already available in Canada’s A&W chain). We’ll see if the company can keep up with the high demand of quick service restaurants (QSRs), especially if they decide to offer Beyond Meat at all 564 Del Taco restaurants nationwide.
The Beyond Meat tacos will be available in two California Del Taco locations, one in Santa Monica and the other in Culver City. 11
TAKE A BIT OUT OF THESE AMAZING VEGGIE QUESADILLAS Mexican food is one of those cuisines you just can’t get enough of, right? Vegan or not, Mexican flavours are the bomb! This veggie quesadilla is delicious, easy to make and it’s packed with amazing flavours that play beautifully in the mouth.
So the next time someone says “What do you eat now that you’re vegan? Grass?” serve them a delicious plate of this recipe and prove them all wrong! 12
Ingredients • 2 tbsp coconut oil • 1 medium to large red onion, diced • 1 large green pepper + 1 large red pepper, chopped (or about 10-12 mini sweet peppers) • 1 jalapeño, minced or chopped • 1 can of black beans, drained and rinsed • 1 cup fresh mushrooms, chopped • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp dried oregano • 3 cups fresh spinach, chopped • sea salt and black pepper to taste • 6 or 8 Food for Life Brown Rice Tortillas (wheat and gluten-free) EXTRAS • Daiya Pepperjack Style Shreds • sliced avocado • fresh cilantro • lime juice • salsa (gluten-free, if need be)
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Directions 1
In a large, deep skillet over medium or mediumlow heat, add coconut oil, onion, and peppers (including jalapeño) with a pinch of sea salt. Sauté for 15 minutes until softened and translucent. You don’t want them to brown, so reduce the heat if necessary. Cook it slowly so everything gets soft and sweet.
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Add black beans, mushrooms and spices. Mix everything together and continue cooking for 5 minutes.
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Add spinach and continue cooking for a few minutes, until spinach wilts. Add salt and pepper to taste and remove from heat.
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Use a large, shallow pan (sprayed with cooking spray, over medium heat) to cook the quesadillas. This makes it easy for flipping if you use a large plate or thin cutting board to sandwich the quesadilla and flip the pan upside down. Then slide the quesadilla off the plate/cutting board back onto the pan so you can cook the other side.
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Assemble the quesadillas directly on the pan. Begin with one tortilla, topped with about ¼ cup Daiya Shreds (cheese), followed by some of the bean/veggie filling. Do not spread the filling to the edge of the tortilla. It will spread out as it’s cooking. Add your preferred extras (avocado slices, cilantro, salsa, lime juice). Add a little more cheese on top, then top it off with a second tortilla.
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Set a cast iron skillet on top of the quesadilla while it is cooking. The weight helps everything stick together inside. Cook for about 5 minutes (until tortilla browns up slightly), then flip and repeat.
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Cut quesadilla in half, then cut each half into 6 triangles. Optional – garnish with chopped cilantro, serve with salsa and/or guacamole.
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FOUR THINGS WE LOVE ABOUT THESE PINEAPPLE LEATHER SNEAKERS
Dutch footwear brand Mercer Amsterdam has launched a vegan range of sneakers made with pineapples. Named The W3RD, the new vegan leather shoe is made with PiĂąatex, a natural textile created from sustainably-sourced pineapple leaves by Filipino manufacturer Ananas Anam. 15
According to the company, “the leaves are the byproduct of existing agriculture, and their use creates an additional income stream for farming communities.” Mercer Amsterdam believes it is the first luxury sneaker brand to use pineapple leaves to create a vegan shoe. “We really wanted to focus on fruit because of the additional ‘wow’ factor,” the brand’s founder Pim Dresen told Footwear News. “We have been trying and testing for a long time to get it done with mango and strawberry leather but we could not get it right,” he continued. “Then we discovered Piñatex, which offered an amazing material ready to use, tested and all. Plus we love pineapple.” The new design also uses OnSteam — a microfiber textile — for the lining, which allows the sneaker to maintain a leather feel but remain breathable.
With The W3RD, Mercer Amsterdam aims to show the world that sustainable, vegan leather shoes can be just as stylish and practical as those made with traditional cow-derived leather. “Being in the factories a lot I see and feel the need for a change,” said Dresen. “People need to know that there are very good alternatives for leather.” 16
Despite the fact that many brands believe leather is natural and eco-friendly, the production of the material is one of the most environmentally damaging aspects of the fashion industry.
Luxury vegan fashion designer Stella McCartney recently spoke out about the impact of leather in an interview with Vogue. “An animal decomposes when it’s natural, but after all the chemical treatments [applied] to a leather handbag, it isn’t going to decompose in your wardrobe,” she said.
“That product is staying alive because of the chemicals that have been put on it,” she added, explaining that if brands want to see a major change to the environmental impact of the fashion industry, they need to stop using leather.
The W3RD is currently available for preorder from Mercer Amsterdam’s website. 17
Spice Up Suppertime with These Additcing Spicy Chickpea Burgers!
Whoever has made veggie patties at home many, many times before, know that they almost always fall apart. But, we are here to make you happy with this spicy chickpea veggie burgers recipe that’s amazing when it comes to sticking together throughout cooking and eating! Not only do they stick together but the taste is absolutely awesome! You’ll definitely find yourself sneaking bites of the uncooked mixture while making the patties. You know what, go wild and sample as you go – no raw eggs or meat involved! In addition to being full of flavour, these patties only take about 10 minutes to prep and you probably have most of the ingredients already! Feel free to switch up the spices and flavours as needed too! 18
Directions 1
After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork.
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Add all the other ingredients to the bowl.
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Use your hands to mix very well.
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Form into 6-8 patties.
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Cook on the BBQ around 400 F for approximately 10 minutes each side.
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You can also fry these in a pan with some oil for 3-5 minutes a side.
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Serve immediately and enjoy!
Ingredients • 1 can chickpeas, drained, well-rinsed and mashed • 1/2 red onion, finely diced • 1 small zucchini, grated • 3 tbsp finely chopped cilantro • 3 tbsp red wine vinegar • 1 tbsp sriracha sauce • 2 tbsp natural peanut butter • 1 tsp cumin • 1 tsp garlic powder • 2 tsp black pepper • 1/2 tsp sea salt • 1 cup quick oats (gluten-free if needed) • 2 tbsp extra virgin olive oil
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ate Diaz, the UFC fighter who pulled off an upset victory against featherweight champion and fanfavorite Conor McGregor in 2016, spoke in an interview about his plant-based diet for the first time since the big win.
A LOOK INSIDE UFC FIGHTER
NATE DIAZ’S VEGAN DIET
“I like to promote the vegan industry,” Diaz said. “I hear a lot of criticism from people saying you need meat to be strong and for recovery, and it’s a bunch of bull, because I train harder than everybody.”
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The 30-year-old follows a trend gaining traction among professional fighters—Alex Caceres, James “Lightning” Wilks, CM Punk, and Diaz’s own brother Nick Diaz are all UFC names who have gone meat- and dairy-free to improve their performance.
Diaz also shared how he ditched dairy at age 17, eliminating it from his diet for a month in preparation for a fight. When the match was over, Diaz dug into a “big bowl of fettuccine alfredo,” thinking to himself, “Finally, I get to eat what I want.” The ensuing week of illness, headaches, and frequent bathroom trips was enough for the fighter to cut out dairy for good. “After that cleared up, I was like, ‘OK, I don’t need that anymore.” Diaz said. “I felt better and realized I work better without that stuff.”
“If anything, meat’s gonna slow you down,” Diaz said in the interview with Men’s Journal. 21
McGregor was the firm favorite to win after his original opponent dropped out and Nate stepped in with only 11 days notice, however Diaz pulled a shock victory. Usually MMA fighters are preparing for upcoming fights for months in order to have the endurance and be in peak condition on the day of the fight.
Even though Nate’s been vegan since he was 18 years old (and in the last few years mostly raw vegan), he doesn’t mind that more MMA fighters jumping on the vegan bandwagon.
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“People are jumping on slowly but surely, but I think it’s cool. I think you’re a smarter and more intelligent fighter. Me and my brother are at the top of the game and have been for a long time. We’re obviously doing something right. Besides knowing how to kick somebody in the head, you should know how to feel good tomorrow.”
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uys like Nate can feast on everything from bean-based pastas and tempeh or tofu
twists on typical entrée dishes to healthful bowls of oatmeal, berries, nuts and fruits. The result of eating plant-based is more energy, fewer preserved foods slowly digesting, and a built-in less calorie-dense diet, making you far less likely to suffer from obesity and all the increased health risk factors that come along with meat and dairy consumption. 23
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hese days, you can find almost anything served with buffalo sauce – which is a mixture of butter and hot sauce.
The traditional Buffalo Sandwich is breaded, deepfried, and smothered in the fatty condiment. We’ve lightened up the typical buffalo sandwich by featuring a grilled, marinated tofu and making the sandwich into a po’ boy by adding a creamy slaw! The cabbage and apples in the slaw add crunch, the vegan mayo adds creaminess, and the vinegar gives it some needed acidity. This is a simple and easy to make, no-fuss sandwich with all the authentic buffalo flavors. All it needs now are empty stomachs to feed!
THIS DELIGHTFUL GRILLED BUFFALO TOFU PO’ BOY WITH APPLE SLAW WILL MAKE YOU GO
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Directions 1
Combine the broth, hot sauce, and butter in a medium saucepan. Bring the sauce to a boil, add the tofu slices and reduce to a simmer. Simmer the tofu for 10 minutes. Remove the pan from the heat and set aside for 10 minutes to marinate.
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Combine the cabbage, apple, shallot, mayonnaise, and vinegar in a large bowl. Season with salt and black pepper and mix well.
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Heat a large grill pan over medium heat. Drain the tofu, reserving the marinade. Grill the tofu until heated through and grill marks appear, about 5 minutes per side. Baste the tofu with the reserved marinade, as needed.
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Toast the hoagie rolls or warm the wraps. To assemble the sandwiches, spread a few teaspoons of mayo on the rolls or wraps. Add 2 slices of tomato and two slices of grilled tofu to each sandwich. Top with more hot sauce, if desired, and add slaw, to taste. Serve!
Ingredients • 1/2 cup vegetable broth • 1/4 cup hot sauce, plus more for serving • 1 tbsp vegan butter • 1 16-oz package tofu, pressed overnight, and cut into 12-inch slices • 4 cups shredded cabbage • 2 medium apples, grated • 1 medium shallot, grated • 6 tbsp vegan mayonnaise, plus more for spreading • 1 tbsp apple cider vinegar • Salt and black pepper • 4 6-inch hoagie rolls or gluten-free wraps • 8 slices tomato
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Deciding to adopt a dog, let alone having a vegan dog is not something to take lightly.
It’s the kind of commitment in raising an animal not too dissimilar to raising a child.
S N O S A E R E E THR D L U O H S U WHY YO S T E P N A G E RAISE V
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aturally, any living being that we bring into our home, we want to ensure that they have an enriched life. There are approximately 500 million pet dogs on the planet, and the pet food industry in the US alone spends over 40 billion dollars on dog food each year.
Think about how many animal lives could be saved each year with the adoption of vegan dog food. The potential impact is massive! So is it all a show or are there real benefits of raising vegan pets? Find out here!
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Anti-Inflammatory Compared to animal-based foods, plant-based foods are naturally anti-inflammatory, which means they can help relieve joint pain and arthritis, making them an excellent fit for senior dogs. Dogs who switch to a vegan diet often experience improved mobility, which means stronger muscles, longer walks, and more endurance at the dog park.
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Improves Energy Levels
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Helps Manage Weight
Switching your dog to a vegan diet can help them regain puppylike energy due to the clean, readily-available nutrition (without the negative effects from meat-based and byproduct-heavy food). Plant-based pups often find boundless energy on their new diets, which contributes to a higher quality of life.
Made with lean and easily digestible ingredients, vegan dog food formulas are a great choice for dogs who have trouble maintaining a proper weight. Overweight dogs often shed excess pounds after making the switch, helping them stay lean and live longer, more active lives.
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