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The Disney Magic: Disneyland Shanghai Adds Vegan Options
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Meaningful Medley: Deliciously Unique Greens and Tofu Salad with Chile Crisp
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Bey to BAE: Beyonce Makes Her “22 Days” Diet Available to Fans
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A Healthy Alternative: Yummy Chickpea Pancakes with Kale and Fennel
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Fish Out of Water: These Five Vegan Brands Will Help You Ditch Fish for Good
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Enjoy New Flavours! Miso-Glazed Eggplant Grain Bowls with Basil
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New Look Launches 500 Vegan Shoes and Bags Vegan Society Approved!
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Tangy Yet Savoury TahiniLemon Quinoa with Asparagus Ribbons You’ll Love!
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Four Places for Vegan Shrimp in Los Angeles You Need to Try
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Ice Cream Dreams Come True As Baskin-Robbins Introduces Two New Vegan Flavors
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Mean Green Machine: A Detox Salad Everyone Needs
Disneyland Shanghai Adds Vegan Options
Shanghai Disney Resort recently updated menus at most of its quick service restaurants to include a variety of vegan options. According to local group Vegans of Shanghai, the new dishes include Truffle Mushroom Clay at Mickey and Pals; GongBao Bamboo Shoot and Mushrooms with Rice at Pinocchio’s Village Kitchen; Fermented Glutinous Rice Vegetable Burger with Fries at Stargazer Grill; and
Baked Sweet Potato with Mix Bean Ragout at Toy Box Café. Disney also added a variety of desserts such as Caramel Mix Nuts Banana Cake and Cranberry Pudding with Mango Compote at Remy’s Patisserie. 1
According to Disney executives, the resort added plant-based menu options to promote more eco-conscious consumption at the resort. Stateside, Disneyowned properties have been adding a plethora of plantbased options.
In April, Disney World added a Plant-Based Cuisine Pamphlet to its on-site information kiosks to help guests navigate vegan options across the magic kingdom.
Disney’s Wilderness Lodge in Florida now serves a vegan meatfilled skillet meal, Disney World added a vegan JUST Egg and Beyond Sausage as options for the Create-Your-Own Breakfast Bowl at its Centertown Market, and Disneyland in California features Impossible Meat-filled lettuce cups and soyrizo tacos at Ballast Point Brewing—the park’s first craft-beer taproom that opened in January.
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This month, Disney World added the Plant-Based Cuisine pamphlet to its information kiosks to help guests find meatless options across the park. The guide is divided into Disney World’s six main “lands” and urges guests to “spring into our assortment of meatless menu items.”
Each vegan menu item is denoted with a double leaf that assures the option does not contain any animal products, including honey. In Adventureland, the guide highlights five vegan options, including three entrées (Perkins Thai Noodles, Curried Vegetable Crew Stew, and Shiriki Noodle Salad) at Jungle Innovation Co. Skipper Canteen.
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Deliciously Unique Greens and Tofu Salad with Chile Crisp If you have a batch of the Chile Crisp recipe ready, you can make this summery, no-fuss pantry salad in just 5 minutes!
The all-purpose chile crisp is tangy, spicy, crunchy, and addictive— will give your other condiments an inferiority complex. You’ve been warned. Put it to good use on this Celery, Green Bean, and Tofu Salad!
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Ingredients CHILE CRISP • 4 small shallots, thinly sliced • 2 heads of garlic, separated into cloves, sliced • 1½ cups vegetable oil • 2 3-inch cinnamon sticks • 6 star anise pods • 1 2-inch piece ginger, peeled, very finely chopped • ¼ cup crushed red pepper flakes • 2 tbsp soy sauce • 2 tsp sugar
SALAD • 4 celery stalks, trimmed, thinly sliced on a steep diagonal into 2” pieces, plus leaves for serving • 2 cups green beans, trimmed, sliced on a steep diagonal into bite-size pieces • ½ 8-oz. block firm tofu, preferably braised, sliced into thin batons • ¼ cup unsalted, roasted peanuts • 2 tbsp fresh lime juice • 2 tbsp Chile Crisp, plus more for serving • Flaky sea salt
Directions 1
For the Chile Crisp: Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
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Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
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For the salad: Toss celery, green beans, tofu, peanuts, lime juice, and 2 Tbsp. Chile Crisp in a medium bowl to combine. Top with more Chile Crisp as desired, celery leaves, and sea salt.
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to be fab like Beyoncé?
Bey to BAE
Do you want
Beyonce Makes Her "22 Days" Diet Available to Fans “The Lion King” star and pop icon is making her post-twins, pre-Coachella cleanse available for her fans to purchase for $99 a year. The “22 Days Nutrition Meal Planner,” a plantbased diet with no alcohol, carbs or sugar, was what got Beyoncé from 218 pounds to flawless, in perhaps a record amount of time. But it wasn’t easy.
“I’m hungry,” Bey famously said of the rigid regimen in the behind-the-scenes documentary of her 2018 Coachella performance, “Homecoming.” 6
In a video unveiled on her Netflix special, Beyoncé shares what it took to get her body ready for the historic performance. In the days leading up to the event, she had just given birth via emergency C-section to her and Jay-Z’s twins, Sir and Rumi, and weighed 218 pounds.
“I was a woman that felt like my body was not mine,” she says. Less than 50 days out from the April 2018 performance, she reveals that she weighed 175 pounds.
“Every woman’s nightmare … this is my weight, 175. Long way to go,” she says after stepping on the scale.
Beyoncé’s longtime friend and trainer, exercise physiologist Marco Borges, helped devise the plan: 44 days of no meat, dairy, carbs, sugar or alcohol. She doesn’t reveal her final weight, but the results are pretty clear by the time she steps onto the Coachella stage in her ripped booty shorts and cropped sweatshirt! 7
Borges and Bey launched a website where you can discover meals, plan your week, shop and cook all on the same platform. All of the meals that will be recommended to you fit under Marco’s expert nutrition guidelines (the same guidelines Beyoncé and Jay Z follow). Users just have to hand over their credit card, paying either $14 for a monthly subscription or $99 for a whole year.
Recipes include non-meaty dishes such as curry avocado wraps with sweet potatoes, chunky apple oatmeal with coconut “bacon,” Catalan fava bean soup and soba noodle and edamame salad. For a snack, you can have hummus. The portions are small, and with no animal protein, so they’re sure to be limited in calories. This isn’t the first time Beyoncé has spread her influence to our stomachs. Back in 2015, she and Borges launched a vegan meal delivery service. This time around, they won’t deliver the food, but instead, focus on recipes that can be adjusted depending on how much time and kitchen wherewithal fans have. 8
YUMMY CHICKPEA PANCAKES WITH KALE AND FENNEL
Tired of your usual pancakes? Try this for size! Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein.
The kalefennel salad with tahini dressing is a fresh, bright complement but is also delicious on its own.
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• ½ cup chickpea flour • 6 tbsp extra-virgin olive oil, divided • Kosher salt • 3 garlic cloves, divided • 1 15-oz can chickpeas, drained • 1 tbsp za’atar (or curry powder, chile powder, or frankly any other combination of mild dried ground spices) • 1 small bunch Tuscan kale, stemmed, leaves torn • 1 small fennel bulb, very thinly sliced crosswise • ¼ cup tahini • 2 tbsp fresh lemon juice
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Whisk chickpea flour, 1 Tbsp. oil, a pinch of salt, and ½ cup water in a medium bowl. Let socca batter sit at least 10 minutes or up to 1 hour to let flour hydrate.
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Finely grate remaining garlic clove into a small bowl. Whisk in tahini, lemon juice, 2 Tbsp. oil, and 2 Tbsp. water until thick and smooth. Season with salt.
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Meanwhile, heat 2 Tbsp. oil and 2 garlic cloves in a medium nonstick skillet over medium, tossing occasionally, until garlic is lightly browned, about 3 minutes. Add chickpeas and increase heat to medium-high. Cook, tossing occasionally, until chickpeas are lightly browned, 6–8 minutes. Add za’atar and toss several times to coat chickpeas; season with salt. Add kale and continue to cook, tossing occasionally, until kale wilts, about 2 minutes. Transfer to a medium bowl, add fennel, and toss to combine. Reserve skillet.
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Heat 1½ tsp. oil in reserved skillet over medium-high. Add half of the reserved socca batter to center of skillet and tilt skillet so that it spreads out to a thin 6”– 7” pancake. Cook, undisturbed, until well browned and crisp underneath, 2–3 minutes (crank up the heat to high if needed to get crunchy edges and nice browning). Turn and cook just until lightly browned on second side, about 1 minute. Transfer to a plate. Repeat with remaining 1½ tsp. oil and batter.
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Top each socca with chickpea salad. Drizzle with tahini sauce.
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Fish Out of Water These Five Vegan Brands Will Help You Ditch Fish for Good
When transitioning toward veganism, fish is generally the last kind of meat one gives up. People can convince themselves to ditch red meat because of all the health implications, and then empathy tends to kick in and land animals are eventually phased out of the diet. But there’s something
about sushi night that a cucumber avocado roll just can’t satisfy. But our oceans are under threat. Overfishing and plastic pollution are causing detrimental damage to our underwater ecosystems and the marine species that rely on them to survive.
But what can we do as individuals to try and help our oceans recover? One option is to stop eating seafood. With the abundance of vegan seafood brands now on the market, it’s easier than ever to enjoy vegan fish and protect the oceans.
THESE FIVE INNOVATIVE VEGAN SEAFOOD PRODUCTS ARE SURE TO WIN OVER THE PALATE OF ANY PESCETARIAN. 12
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o-founded by brothers Derek and Chad Sarno — the creators of the blog “Wicked Healthy” and the authors of “The Wicked Healthy Cookbook” — Good Catch Foods is a chef-driven vegan seafood brand. It’s inspired by a love of the sea and all of its creatures, as well as a passion for creative cooking and food development.
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ade with a sixlegume blend of peas, chickpeas, lentils, soy, fava beans, and navy beans, each fish-free product is packed with plant protein. Initially chosen due to the popularity of each of the ingredients, the specific blend also gives the products their flaky fishy texture. Added algae oil provides vital omega-3s.
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nder the brand Loma Linda, Atlantic Natural Foods also creates healthy, sustainable vegan tuna. Just like traditional tuna found in supermarkets, Loma Linda’s TUNO comes in a familiar, easy-open can.
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lmost every aspect of the TUNO experience is the same as using ocean-sourced tuna — apart from the impact on the ocean. It has a similar taste and texture, it’s protein-rich, gluten-free, and, just like its fishy counterpart, TUNO is a good source of omega-3s.
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or the sushi fans and the all-you-caneat crowd, Ocean Hugger Foods’ raw tomato-based tuna will satisfy that sushi craving. This ahi tuna replica is simply made with tomatoes, non-GMO soy sauce, filtered water, sugar, and sesame oil. Despite this minimal preparation, the flavor and texture is complex and unbelievably fishy (in a good way). The company is marketing the Ahimi in its purest form—over sushi rice wrapped in seaweed—as well as in sushi rolls and plant-based poke bowls.
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hen replicating animal products, it’s often the texture that stumps many chefs and innovators. Shrimp was particularly difficult to replicate, until New Wave Foods cracked the code with its algae-based vegan shrimp—the first of its kind. This plant-based shrimp mimics that distinct chew of cooked shrimp perfectly, and the taste is equally on point.
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s the name suggests, Tofuna Fysh makes vegan tuna products. Unlike many of its competitors, the brand uses jackfruit to make its flaky fish-free offering, which is then flavored with seaweed. Tofuna Fysh comes in three different salad-based varieties: Classic Veggie Salad, Chickpea & Dill, and Spicy Ceviche. As well as vegan tuna, the brand offers Fysh Sauce for stir-fries, sushi, soups, and salads. Like Tofuna, the sauce gets it fishy flavor from seaweed extract.
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ENJOY NEW FLAVOURS! MISO-GLAZED EGGPLANT GRAIN BOWLS WITH BASIL Craving for something flavourful and explosive? You’re in for a real treat with this recipe!
This recipe is a great way to showcase the eggplants and basil you just hauled from the market and use up those leftover grains in the fridge. 18
Ingredients • 4 small to medium eggplants (about 2 lb.), halved lengthwise • 6 tbsp extra-virgin olive oil, divided • Kosher salt • 1 1½ inch piece ginger, peeled, finely grated • ¼ cup white miso • 2 tbsp plus 1½ tsp tamari soy sauce or regular soy sauce • 2 tbsp unseasoned rice vinegar • 2 tsp sugar • 2 tbsp fresh lime juice • 2 Persian cucumbers, sliced into rounds • 4 scallions, sliced crosswise into 2” pieces, then lengthwise into matchsticks • 2½ cups mixed cooked whole grains (such as barley, freekeh, farro, and/or quinoa) • 1 cup basil leaves
Directions 1
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Place a rack in upper third of oven; preheat to 400°F (204°C). Score cut sides of eggplants with a sharp knife. Rub with 2 Tbsp. oil and season with salt. Roast, skin side down, on a large rimmed baking sheet until tender but not browned, 22–28 minutes. Meanwhile, whisk ginger, miso, tamari, vinegar, sugar, and remaining 4 Tbsp. oil in a medium bowl until smooth. Set 3 Tbsp. glaze aside in another medium bowl.
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Increase oven temperature to 450°F (232°C). Spoon remaining glaze over cut sides of eggplants. Roast until glaze is browned and bubbling, 12–15 minutes. Let cool slightly.
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While the eggplants are cooling, whisk lime juice into reserved glaze. Add cucumbers, scallions, grains, and basil and toss to coat.
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Divide eggplants among plates; spoon grain salad over. 19
0 0 5 S E H C N U A S L G K A O B O D L N W A E S N E O H ! D S E V N O R A P G P A E V GAN SOCIETY VE
High street giant New Look has today launched just under 500 shoes, bags, and accessories registered with The Vegan Society’s Vegan Trademark.
Becoming the first high-street fashion retailer to register a vegan range with the Vegan Society, the products are currently available to order online, and will be rolled out into more than 900 of the fashion giant’s stores beginning this month.
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The Vegan Society-certified products will include shoes and boots, bags, and purses. They will all be clearly labeled and tagged with the Vegan Trademark.
In addition, the store has committed to reducing its reliance on animal-derived ingredients, and achieve transparency in the supply chain.
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The Vegan Society’s expert team have ensured that New Look’s registered products are free of animal-derived components, including any that might be found in fabrics, threads, glues, dyes, and treatments. They have also taken steps to ensure that the manufacture of the product and its materials are free of animal testing. The products that have been registered will be clearly labeled with the Vegan Trademark, making them easily identifiable.
It’s a hugely positive step for New Look and sets a precedent within the wider fashion industry. At a time when customers are increasingly aware of how their clothes are made and what goes into them, it’s possible to achieve transparency in the supply chain and source alternatives to animal-derived ingredients, while keeping them affordable.
New Look will continue to register many more of their products with the Vegan Trademark, keeping you stylish for many seasons to come.
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Tahini-Lemon Quinoa with Asparagus Ribbons You'l Love!
WE OFFICIALLY DECLARE SHAVED ASPARAGUS RIBBONS AS THE NEW ZOODLES! This super light dish packs a powerful punch when it comes to flavour and textures - something anyone can easily enjoy for lunch or light dinner. Tahini sauce is made up of mostly chickpeas and chickpeas contain vitamin K, folate, phosphorus, zinc,
copper, manganese, choline, and selenium. Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6, and magnesium.
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Ingredients
Directions
• 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 or agave • 1 cup packed fresh mint leaves • 1 lb thick asparagus • 1/4 cup shelled pistachios, chopped
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In a 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 a pinch of 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 a vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip. In a bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas. Sprinkle with pistachios and drizzle with tahini dressing.
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Four Places for Vegan Shrimp in Los Angeles You Need to Try Most restaurants have mastered the vegan versions of burgers, chicken, and beef, but how often do you find vegan shrimp on the menu? This item is pretty rare because it’s all about consistency in flavour and more importantly, texture. Thankfully, we’ve come a long (loooong) way when it
comes to vegan options! So, we’ve made it a little easier for you! After fishing for all of the best places to try vegan shrimp in LA, we’ve curated a list of the top restaurants for you to visit to get your shrimp on!
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Evolution Burger If you’re anything like us, you love your fries deliciously decorated with flavorful toppings. At Evolution Burger pop up stores, try your fries topped with shrimp by ordering their Shrimp Fries! Crispy fries decorated with marinated Be Leaf shrimp, garlic aioli, and spicy mayo, this item is sure to result in a happy belly!
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1 Vegan Glory The shrimp combinations are endless at this Thai fusion joint! Choose soy shrimp as your protein on any of their a la carte, noodles, rice, or curry entrees. If you’re looking for a shrimp starter, order the Mee-Krob or Tom Yum Soup, but don’t forget to leave room for shrimp tacos! The tacos include soy shrimp, shredded cabbage, salsa, cilantro, and spicy glutenfree chipotle mayo, all resting on a warm soft shell corn tortilla.
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Julie Goes Green This Italian spot owned by sisters Julie and Shelly puts their best carbon footprint forward by using biodegradable containers, eliminating plastic, and filling their restaurant with decor composed of recycled materials.
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Another thing they’re doing right is offering shrimp as an option to add to any pasta or salad. As for pizza, order the Tony Spicy, topped with tomato sauce, red onion, green bell pepper, tomato, jalapeno, shrimp, and mozzarella. Shrimp Scampi? That’s not something you see very often on a vegan menu, but you will at this spot! Gluten-free vegan shrimp sautéed in butter, fresh garlic, fresh lemon, drenched in white wine sauce over spaghetti, this classic Italian dish has it all!
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Green Leaves Vegan Guess what this place has? If you guessed more shrimp, you’re a winner! Add shrimp to any salad, rice or noodle entree, dinner combo, or get it as side! Order the Shrimp Dinner for the ultimate well-rounded meal. Including fried soy shrimp, steamed broccoli, cauliflower, carrots, zucchini, and gluten-free wild rice or grilled potatoes, this veggie-filled dinner hits the mark!
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Ice Cream Dreams Come True As Baskin-Robbins Introduces Two New Vegan Flavors
Just a month ago, PETA released a list rating ice cream chains on vegan-friendliness, and oddly enough, one of the largest brands — Baskin-Robbins — didn’t get a grade. The chain’s rating was simply “deferred” because PETA said they wanted to “keep an eye out for what the summer of 2019 may bring.” Apparently, PETA knew something was in the pipeline: Soon enough, Baskin-Robbins announced it has finally added two vegan, non-dairy ice cream options to the menu. 28
Though Baskin-Robbins currently has other non-dairy choices like “ices” and “sorbets,” these two new vegan flavors go the trendy plantbased route, using a blend of coconut oil and almond butter to truly be non-dairy ice creams (emphasis on the creamy).
“The Baskin-Robbins culinary team has been hard at work on our non-dairy flavors for over two years. It was important for us to take the time to get it right,” Jeanne Bolger, the brand’s director of research and development, said in the announcement.
“Both flavors are so smooth and indulgent, and the final product delivers the incredible quality that our customers have come to expect from any Baskin-Robbins ice cream. We’re very proud of the result.”
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The first flavor, NonDairy Chocolate Chip Cookie Dough, is said to be “made with cookie dough pieces, chocolate chunks and a chocolate ribbon.” Meanwhile, the second option, NonDairy Chocolate Extreme, “contains chocolate chunks and a chocolate ribbon, and is also gluten conscious,” according to the brand.
Both flavors should are available in-shop since August 1, 2019.
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A Detox Salad Everyone Needs This easy Detox Salad recipe is made with a rainbow of delicious ingredients that you can feel great about enjoying! The componentry of this salad has a stellar nutrient profile. Like if you stumbled upon it on Tinder you’d be all “that’s the one.” Kale, red cabbage, bell pepper, carrots, broccoli, and parsley are all very dense in Vitamins K, A, C, and B6, folate, and fiber. They are all full of
antioxidants, help lower cholesterol, regulate your blood sugar, and are said to prevent disease. Walnuts add protein and additional antioxidants to the mix, and avocados provide the healthy fats to help your body absorb the nutrients from all the veggies. A lemonmustard dressing seals
the deal on this detox delight. Basically, it’s all the good juju tossed together in a vibrant explosion of flavor and texture. Whether you’re in a constant detox/retox cycle or are just looking for a crisp, fresh salad, this one’s a hero in a half-shell. 31
Ingredients Directions For the dressing: 1. • 1/3 cup Grapeseed Oil • 1/2 cup Lemon Juice, Fresh • 1 tbsp Fresh Ginger, Peeled and grated • 2 tsp Whole Grain Mustard • 2 tsp Pure Maple Syrup, Optional • 1/4 tsp Salt, Or to taste For the salad: • 2 cups Dinosaur Kale, Tightly packed and thinly sliced • 2 cups Red Cabbage, Thinly sliced • 2 cups Broccoli Florets • 2 large Carrots, Peeled and grated • 1 Red Bell Pepper, Sliced into matchsticks • 2 Avocados, Peeled and diced • 1/2 cup Fresh Parsley, Chopped • 1 cup Walnuts • 1 tbsp Sesame Seeds
Directions 1
Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside until ready to use.
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Add the kale, cabbage, broccoli, bell pepper, and carrots to a large serving bowl.
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Pour desired amount of dressing over salad and toss until everything is coated.
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Add parsley, diced avocado, sesame seeds and walnuts and toss again.
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Serve as an entrée salad or as a side salad to your favorite meal! 32