THRIVE VEGAN MAGAZINE

MARANDA PLEASANT’S

THRIVE P LANT-BASED:

Culture. F OO D . Lifestyle.

G L O B A L V E GA N F O O D IS S U E

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10 Woody Harrelson: Raw. Honest. Vulnerable

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Teen Lena Pfetzer

14 The Kind Mama, Alicia Silverstone

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French Vegan Chef, NoĂŠmie Cazier

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RUSSELL BRAND

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Anthea Cheng

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Annie Lennox: Legend. Icon. Humanitarian

On yoga, the environment, and being a raw vegan

A vegan diet + pregnancy: must-have foods, creating ease, advice on slowing down, and the importance of the Farm Sanctuary

Calling for a revolution for animals, equality, and uniting for change

Having the freedom to express, be misunderstood, be authentic, explore, and understanding that not everyone will love you

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Slow Cooking, Slower Living

Chef Rita Serano on cooking with organic, local fresh produce and rediscovering old world cooking

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Inspires thousands with her vegan desserts and fruit bowls

Recipes, tips, and tricks on how to be a healthy happy vegan in the country of cheese

Raw cheesecake secrets, the best sweetener, and leaving packaged foods at the store

62 jess hoffman: Quick Magic Morning Smoothie Bowls

Adding veggies to breakfast, fresh herbs every meal, and the magic of chia seeds!

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The Beauty of Raw Living Foods: jenna davila

Food secrets, underused ingredients, and a love affair with durian

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’ EDITOR S LETTER

THRIVE TEAM Editor-In-Chief/Founder Maranda Pleasant Twitter: @marandapleasant

Instagram: @thrivemags

Creative DIRECTOR Melody Tarver Senior Editor Antoine Level MUSIC Editor Rain Phoenix copy EDITOR Colin Legerton

Iceland Greece

Italy

The Global Vegan f f O s e k a T t n e m e v Mo We found some of the most innovative, inspiring plant-based chefs and foodies around the world, in more than 15 countries, to feature in this issue. The best chefs you’ve probably never heard of, as young as fourteen.

How cool is that?

I’m currently in Iceland looking at the raw movement here and heading to Sweden and Germany next to see the vegan boom spreading across Europe. I’ve been traveling for two months, from Greece to Greenland, launching our new eco chic vegan travel section for upcoming issues and working on our new short film about ending the whale slaughter in the Arctic.

I’ll be honest. Eating as a healthy vegan while traveling can be a bitch. I have to remember that we’re shaping a new culture. One with compassion, artfulness, awareness, and action. Stay on that shit! Empty every cage.

End whale, shark, and dolphin slaughter and let our oceans recover. Push for more vegan options wherever you go. When we speak to their bottom line, they’ll hear us. We’re in this together. Connected, we are so much stronger.

Next issue is a huge lifestyle issue with the best vegan fashion and food, eco chic travel, top athletes, decorating cruelty-free, and the best of the LA + NYC vegan scene and leading animal organizations. Join our movement: for animals, for our planet, for everyone that can’t speak for themselves.

Maranda Pleasant THRIVE Magazine • ORIGIN Magazine • Mantra Yoga + Health • REAL Magazine Founder / Editor-in-Chief editor@mythrivemag.com

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COVER PHOTOGRAPHY This side: Top Left: Tina Khoury Top Middle: Anthea Cheng Top Right: Nathalie Sader Middle Left: Lulu Middle: Olia Saunders (PS.NY) Middle Right: Tina Khoury Bottom Left: Choosing Chia, Jess Hoffman Bottom Middle: Taline Gabriel Bottom Right: Kris Rangelova Other Side: Top Left: Anthea Cheng Top Middle: Nina Olsson, Nourish Atelier Top Right: Sara Popowa Middle Left: Nathalie Sader Middle: Lulu Middle Right: Nathalie Sader Bottom Left: Olia Saunders (PS.NY) Bottom Middle: Anthea Cheng Bottom Right: Kris Rangelova Contact us

Maranda Pleasant editor@mythrivemag.com MEDIA + EVENTS press@mythrivemag.com ADVERTISING ads@mythrivemag.com Ad Rates + Specs mythrivemag.com/advertise RATES BEGIN AT $3400/FULL PAGE HAVE A THRIVING STORY IDEA FOR US? editor@mythrivemag.com Twitter: @readthrive ORIGIN magazine editor@originmagazine.com Twitter: @originmagazine Mantra Yoga + Health editor@mantramag.com Twitter: @mantrayogamag

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Woody Harrelson: Raw. Honest. Vulnerable

Raw. Honest. Vulnerable

Woody harrelson On Yoga, the Environment, and Being a Raw Vegan Interview: Maranda Pleasant

I was with Woody at our friend Michael Franti’s wedding in San Francisco last fall. I was moved by him and his wife—their warmth, laughter, and gentleness.

What a freakin’ inspiration and an all-around great guy.

Maranda Pleasant: What’s the thing that excites you most in your life?

The reason you really want to wake up in the morning and live and bring beauty to this planet?

MP: [Laughs] You’re sounding like a Texan now.

Woody Harrelson: Well, talking to my kids more than anything. That gets me happy and excited. Everything in my life is better because of them. I don’t know if that explains getting up in the morning.

MP: It’s a Southern thing for sure. What is it that breaks your heart?

MP: What is the thing that drives you?

WH: [Laughs] Oh yeah, maybe it’s a Texas thing.

WH: Our government’s foreign policy breaks my heart. All the giant subsidies to the giant industries that I call The Beast, all the industries that control our economy and control the body politic—that breaks my heart.

WH: Well, it depends. If I’m working, I want it to be as good as it can be, so I guess that’s what drives me there. I love life. I feel like I have the most incredible life. This life, it’s almost its own form of inspiration.

However I came to be living this life, I feel a very high level of gratitude for this life. Something about the way it’s set up gets me jazzed to participate in it every day.

MP: How do you let go?

MP: What is it that makes you the most vulnerable?

MP: How long have you been practicing?

WH: I’m most vulnerable with my own children and with my wife particularly. But what makes me vulnerable? I think I probably could be more vulnerable. A lot of times I feel a little bit guarded. Another person’s vulnerability makes me a little more prone to sharing things I wouldn’t share.

WH: A good twenty years, probably.

MP: How do you transform your pain? What do you do with it?

MP: Are you a vegan?

WH: What a trip. Well, wow, are you serious? I generally just do my best to suppress it ‘cause I don’t really feel like dealing with that kind of stuff.

So I suppress it.

WH: I’m certainly a raw foodist in my belief system. I am mostly raw, but I do allow cooked food sometimes. I used to be pretty hardcore about that, but now I let myself eat cooked food sometimes. I don’t get too uptight.

Probably 95% raw.

WH: Yoga helps more than anything. If you store something heavy emotionally in the mind, it stores as well in the body. So the reverse is true—if you’re able to release whatever it is from the body, you can release it from the mind.

MP: Awesome. Do you have a particular style?

WH: Fairly eclectic, but Ashtanga-based.

MP: That sounds really honest and really unhealthy. [Laughs] WH: You’re talking about emotional pain, I’m assuming. If I’m feeling that way, I tend to sit with it. That kind of connects to the vulnerability thing. I’ve got some friends who don’t hesitate to let you know what’s going on, and they talk it through, but I tend not to. Somehow, I’ve been raised some way—probably a common way in America—where you just kind of deal with it and keep it to yourself and express it that way. But now, if something’s really heavy, I just say talk to the wifey. She helps me.

MP: Holy. What are some of the biggest eco concerns that you have on the planet?

WH: Probably the biggest concern for me right now is mountaintop removal. They’ve leveled over 700 mountains in West Virginia and Kentucky—the Appalachian area, the Appalachian Mountains. I think it’s really one of the most horrendous things you can imagine. If you’d seen the pictures, it’s just devastating—these once beautiful pristine natural environments are destroyed.

Interview Courtesy of ORIGIN Magazine

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THRIVE

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Ziggy Marley: The Wisdom of Ziggy

The Wisdom of

Ziggy

Ziggy Marley On Acceptance and Nonresistance, the Key to Lessening Personal Suffering and Stress, and His New Album, Inspired by Anger and Hope Maranda Pleasant: How do you stay centered and balanced, especially traveling all the time on tour?

Ziggy Marley: Each day is a thing. Each day is its own thing. I try not to think about tomorrow or yesterday, but just live in the day, in the moment, experiencing as much as I can and taking those days as lessons.

I am very open and accepting of my situation, whether it be hard or easy, sick in bed or healthy.

I’m accepting of my life and my situation. I’m accepting the hard stuff and the easy stuff.

I don’t have a problem, because I accept what is happening to me. I’m not fighting it. This is my purpose: acceptance, and don’t struggle with what you’ve been given or chosen to do.

MP: What inspired your new self-titled album?

ZM: Emotionally I was angry, angry about what was happening in the world. I know we can make it better. Sometimes I have to disappear to connect and get inspired to write a song. I feel love and connected to humanity. The suffering of humanity is my vulnerability.

Photo: GREGORY BOJORQUEZ

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Alicia Silverstone: The Kind Mama

Interview by Shane + Sia Barbi

The Kind Mama Silver stone

Ali ci a

A Vegan Diet + Pregnancy: Must-have Foods, Creating Ease, Advice on Slowing Down, and the Importance of the Farm Sanctuary

BARBI TWINS: You were the most popular young actress of your time, PETA voted you Sexiest Vegan Celebrity, and you’re the author of a New York Times bestselling vegan cookbook, The Kind Diet. What inspired you to use the word “kind” as a brand?

Alicia Silverstone: The whole concept was about being kind. The kindness starts with yourself. I want people to be kind to animals and to be kind to the planet. The kindness starts with you, and if you give yourself the gift of health, then you will be the best you can be.

When you’re being kind to yourself, you will be able to be kind to everyone else.

BT: Why were you so passionate about being a Kind Mama?

AS: I realized women deserve to have this amazing, blissful pregnancy—and what a crime it is that they don’t know how to do it.

All of this can be made so much easier, and so yummy, following The Kind Mama. Once I was pregnant, I was lucky enough to experiment and see what being vegan, or being “kind,” does to you. I would go to prenatal yoga class and they were complaining about all these different things that were so treatable. I would actually hand out little prescriptions at the end of the class and I would say, “Oh, you have this, then do that.” People I knew that lived the way I did had the same good results, and everybody else, who was considered “normal,”

had different results. I wanted women to have that information, so they could make the best choices for themselves.

BT: If you could give a message to all women who want a healthy pregnancy, what would that be?

AS: It’s really all about being kind to yourself, so that you can be the most well-nourished, strongest, healthiest woman you can be. Being a kind mama starts with being kind to yourself, because you want to be present and available.

You don’t want to be sick, tired, irritable, and distracted, so that not only are you giving your child what he or she needs, but you also get to enjoy and savor every moment of that little monkey. I wanted to provide this valuable information to all women. And I wanted it all in one place.

BT: What kind of tips can you give us to avoid bloating, morning sickness, etc., during pregnancy?

AS: You don’t have to be bloated; that’s the amazing thing! That’s avoidable. The morning sickness is more complicated, but you can certainly ease it and minimize it. Your food choices can make it a little bit better. But at the end of the day, many people say strong morning sickness means a very healthy baby, so in some ways it’s a blessing, even though it feels like a nightmare.

BT: What would you do differently the second time around, knowing what you know now?

AS: Going the second time around, I would not give in to my cravings, because I know how to manage them. I would not work that hard.

I would really dial it down. Oh my God, I was working so hard on projects—websites, books, my house was under construction, and I was acting. I would rest more and work less. It’s almost like I’m saying you should go into a cocoon to prepare for birth. I would allow myself longer cocoon-type living. If I could have slept for a month, I would have done that. I was working 15 hours a day! Your body needs a lot of rest, nurture, and care.

BT: Can you give us some must-have foods for pregnancy, childbirth, breastfeeding, and for your child?

AS: The good news is that the same foods that nourish you are the same foods that are good for getting pregnant, during pregnancy, childbirth, breastfeeding, and for your child.

Foods like brown rice, mochi, beans, greens, kale, collards, bok choy—every kind of vegetable you love—and dishes that are healing and nurturing, specifically dishes like kinpira stew, which is great for post-birth. Also, miso soup, quinoa, and nishime. Bear, my son, loves tofu, sushi with avocado, brown rice, and nori. We make him strawberry kanten, a jello substitute, and I make him waffles and pancakes.

Photo: Courtesy of TheKindLife.com, photo by Stephanie Todaro

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“I realized women deserve to have this amazing, blissful pregnancy— and what a crime it is that they don’t know how to do it.”

BT: As a vegan mom raising a vegan kid, how do you avoid non-vegan junk food for your kid, or keep him away from other kids’ poor diets?

AS: We have a friend that is conscious of us and makes green beans, broccoli, strawberries, organic brown rice crackers, and organic raisins. We keep a stash at their house as a treat. I’m going to have his birthday at Farm Sanctuary.

BT: You’re also the voice of Farm Sanctuary, one of your favorite animal organizations. Why do you think it’s important for people to get up close and personal with farm animals?

AS: Farm Sanctuary is heaven on earth. I’ve never left the Farm and not been happy. It’s a soothing effect. Every person I brought there just loves it. I had my 25th birthday there and another one a couple of years ago. And then I will have my son’s birthday there. I bring groups of people. The kids get to touch the animals; they get to understand that a dog is not so different than a farm animal. They both desire joy and they desire freedom. They desire life. They like when you feed them and they don’t like it when you are mean to them.

You can see how funny or loving they are. It is everything you get from your guardianship of your domestic dog or cat, or whatever makes you giggle inside. It’s the same thing you get with other creatures. But we just don’t get close enough to them, and we purposely keep them far away so we can’t fall in love with farm animals.

THRIVE

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5 Minutes with Alanis Morissette

”

In the face of patriarchy, it is a brave act indeed for both men and women to embrace, rather than shame or attempt to eradicate, the feminine.

”

Maranda Pleasant: What’s something that is really important to you?

Alanis Morissette: We are in the time of the of the Divine Feminine. It’s this resurrection of the Divine Feminine. Not just in women.

It is about embracing and embodying and evidencing the Divine Feminine in me, period.

That’s showing up in the professional context.

How can politics be rendered more driven by the feminine? How can commerce? How can retail? How can dancing? How can cooking?

How can all of these day-to-day experiences for us have the feminine be infused into them?

That’s my focus. It’s been really healing and terrifying and breathtaking at the same time.

MP: You talk about meditation frequently.

How do you maintain your center in the middle of chaos? Do you have some sort of practice?

AM: I have two answers to that one. One is that sometimes I just don’t. I don’t always maintain my center, and then I feel the effects of that. As an attachment parent and a wife and a friend and a writer and a performer—the many hats that we wear, a modern woman these days wears about twenty hats on any given day—some days I just don’t. Some days I’m not centered and that’s just how it’s going to be.

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M in u te s w it h

Alanis

Morissette On Bringing the Divine Feminine into Everything, Being Highly Sensitive, and Not Always Maintaining Your Center

Other days, when I’m really losing it or I need to return, I have altars all over my house. I have a very special one in my room.

I literally just sit down and light a candle.

I have a couple of books around, journals, pens, markers, crayons, incense, sprays, and oils that I’ve collected. I’m a bit of an alchemist sorceress. I’ve collected probably 1500 oils from around the planet over the last ten years. I’m kind of obsessed with the sensuality of it. Elaine Aron, who wrote all the Highly Sensitive Person books, she super validated my temperamental predisposition. I was able to come to see that my temperament and my approach and the lens that I saw life through was actually quite lovely and not freakish.

I’ve been enjoying my own identity in a way that I was definitely taught not to.

Russell Brand: Calling for a Revolution

Calling for a For Animals, Equality, and Uniting for Change On Animals: I don’t see why someone should have to lose their life

On Society: How we treat the vulnerable is how we define ourselves

just so you can have a snack.

as a species.

On Factory Farming:

On Government + Humanity: The reality is, we have more in

Don’t listen to me, I’m a maniac. Listen to the voice in your head and ask it, is it right to kill 200 million animals for fun? Listen. What did it say? Right. There you go.

Even as a junkie, I stayed true to not eating animals. I’d do heroine, but not eat a hamburger. What a sexy lil paradox.

On Animal Welfare:

If you’ve got any concern at all about animal welfare, you got to not eat meat.

On Equality:

I believe we are all equal. I ain’t got no right to kill. If a fly comes in my house, I tolerate that lil asshole.

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common with the people we’re bombing than the ones we are bombing them for.

On the Revolution: A total revolution of consciousness and our

entire political, social, and economic system is what interests me, but that’s not on the ballot.

On Creating Change:

Only unified do we have any power against corporations. They’ve got the guns, money, and political power and all we have is one another, and it’s time for us to collectivize and become active on these issues.

“Even as a junkie, I stayed true to not eating animals. I’d do heroine, but not eat a hamburger. W hat a sexy lil paradox.”

THRIVE

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Annie

Annie Lennox: Legend. Icon. Humanitarian

C o n v e r s a t i o n w it h M a r a n d a P l e a s a n t

Legend. Icon. Humanitarian

H av i n g t h e F r e e d o m t o E x p r e s s , B e M i s u n d e r s t o o d, B e Au t h e n t i c , E x pl o r e , a n d U n d e r s ta n d i n g t h at N o t Ev e ryo n e W i ll L ov e Yo u I never idolized models or beauty queens in my childhood. I always loved the eccentric, the creative, and the bold ones. Annie was my idol as a wildly expressive woman and strong, talented artist. It was quite a moment when I introduced my daughter, Ocean, to Annie years ago in Aspen. Her passion for empowering women and her work with her HIV/AIDS foundation in Africa inspired us to get our heads out of our asses and do more in the world.

Maranda Pleasant: You really impacted millions of girls. You came out with these amazing videos when I was young. You weren’t trying to be a Barbie doll; you were a creative artist. A fascinating, edge-pushing musician.

Annie Lennox: It was a challenge because I didn’t want to be a Barbie doll. I didn’t want to be a passive entertainer. It wasn’t how I wanted to present myself. Obviously, at that time, it’s hard for me to talk in a sense of I, only I, because I was in a partnership. I was in a duo with Dave, and it was a joint vision. So whatever I was thinking and whatever he was thinking, we shared it.

I want to be true to who I am. It wasn’t about fashion. It wasn’t about style. It was about having the freedom to express and be authentic and to explore and not to have to repeat oneself to go forward and to reinvent.

Especially around that time, when you could make these videos. We were really getting the kind of opportunities to recreate our music and present it in a visual sense. But more than anything, I think everything about appearance is illusory. People see you, and they think they understand what you’re projecting, but actually, they have their own interpretation of it, or they put a label on you.

I had a number of different labels. A lot of people assumed I was gay because I was wearing a man’s suit, and one had to learn that it’s OK, people will do that, and you don’t always have to explain it 100 percent, because they’re never going to accept what your own interpretation is. It’s all illusory. Everything is illusory. You cannot label something and feel

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that that is the beginning, middle, and end of it.

I wasn’t trying to be a role model for anybody. I don’t think that you can. I think that you can only be true to yourself. Nobody can live up to other people’s expectations. You will always let them down. There will always be something they won’t like about you. So you have to be quite grounded, and I don’t know what that is. Sometimes, that means being vulnerable. You say you saw a beautiful, strong woman. I didn’t necessarily always see that beautiful, strong woman, and I felt very vulnerable at times, and to be labeled as a strong woman when you feel vulnerable is a strange place to be, because then you’re, like, “Oh, I have to be strong now. But I don’t feel strong. I feel alienated. I feel isolated. I feel that things are very surreal, and they’re not authentic, and this is all just very overwhelming.” So it’s a lot more complex, in a way.

MP: I think that only when we’re vulnerable can we be truly strong.

When we’re vulnerable, we’re compassionate, we’re more sensitive, we’re more feeling, we’re more intuitive. We can connect more.

AL: Tricky, isn’t it? Because vulnerable without strength is vulnerable, and being vulnerable means you can be victimized. There’s a flipside to everything, right?

I think that the thing is, all those years of creating music were trying to express something of a dark shadow, an existential angst that I have felt most of my life and still feel today, to not be overwhelmed by it. Music, in a way, is a great vehicle, a means by which one can express all these somewhat contradictory feelings. One realizes after a long time that, actually, we are contradictory, all of us. We are not consistent. We have both these dark sides and some light as well. To be human is to have a whole spectrum of these experiences that arise within us. As you get older, there will be a new challenge arising. What you thought you’d accomplished once, maybe the goalpost has shifted and it’s not what you’re pursuing anymore, because you’re not interested in that anymore, you know?

Lenno x MP: When you talked about your existential darkness, you hold so much of it, but you reflect so much light. You are so absolutely vulnerable and questioning, but you’re at the same time strong, like “I’m going to do it anyway and I’m going to keep expressing.”

AL: I guess that’s true. I can’t deny that. At times, I’ve been so absolutely terrified of what I was about to do, whether it was public speaking or performance. Whatever it was, sometimes it had me really, really shaking in my shoes, and I decided that I was going to do it no matter what. And, of course, the critic is there, and afterwards, there’s this “Was it good enough? Was it really all I wanted to say?” I think it takes a lot to put oneself in a place where, you know, that thing about “Feel the fear and do it anyway.”

You wonder what the driving force is that makes you want to do that and not just stay in a safer place.

Whether somebody likes it or hates it doesn’t matter. I needed to do it. It was my personal challenge to myself. Not in a competitive way, but it inspired me.

MP: Can you tell me about some of the causes you’re involved with?

AL: I’m very intrigued that in this culture of reality television and celebrity—which is an enormous industry and generates billions and billions of dollars—we’re so resourceful. There are so many things that we could do to change the world in so many aspects.

There are people working in nonprofit organizations, tackling the issues that we so desperately need to face, while governments fail so appallingly. It’s extraordinary, the complexity of that fact.

”

There will always be something they won’t like about you.

So you have to be quite grounded, and I don’t know what that is. Sometimes, that means being vulnerable.

”

We’re not interested to know the real heroes. We’re really more interested in the villains, actually, and they seem to thrive, and it continues to be business as usual. And the very fact that the planet is probably unsustainable with all that we’ve done to it and are doing to it, it’s an appalling piece of evidence. It shows our complacency, our lack of passion or inclination to be authentic and really understand our true values. It’s consistently depressing, but nevertheless, we carry on. There’s good stuff and bad stuff, but you continue on. I’m not prescriptive—I cannot tell anyone else what to do with their lives—and I’m a deeply flawed individual, but this is it.

THRIVE

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Mike Vallely: How a Vegan Badass Changed the Skateboard Industry

r e v e N ly Comp

How a Vegan Badass Changed the Skateboard Industry

My sit down with

Mike Vallely. Article + Interview: @VeganFatKid

In 1984, Bruce Springsteen was “Dancing in the Dark,” Ronald Reagan won a second term, and a 14-year-old Mike Vallely had just received his first skateboard. Now, New Jersey may have been a long way from my hometown in New Zealand, but these were definitely the times that shaped us both. He was on his way to redefining professional skateboarding and I was on my way to becoming a @VeganFatKid; we just didn’t know it yet.

I sat down with Mike on a fine Sunday in Long Beach, California, at an all-vegan cafe renowned for its eclectic vibe and earthy menu. It’s funny to think that a couple of guys chatting over vegan nachos and tempeh Reubens doesn’t raise much of an eyebrow in 2016, but in 1986 when Mike was exploding onto the skateboard scene, “vegan food” hadn’t yet found its way into the public consciousness. I expected to learn just how contradictory the world of pro skateboarding was to ethical veganism, but instead I got a lesson on speaking your mind and owning your shit.

Apparently being the voice of dissent is at the heart of both worlds.

“I was skating in a parking lot one day, the next day I was on the cover of Thrasher Magazine, and everyone knows my name, and you know, it was like a dream come true, but it came with such high expectations,” Mike muses. “I had sponsors that started trying to reduce me down to what they wanted me to be, and I had bigger dreams. I saw myself as an artist, not an athlete. I didn’t see my skating as competition driven or robotic or something. I wanted to be free and expressive in the moment and they’re like, ‘You’re a kid, what are you talking about?’ So I had this kind of standoffish type of relationship with the business of skateboarding right from the start.”

In 1986, a 16-year-old Mike Vallely moved from New Jersey to Virginia Beach, Virginia, bringing with him his love of punk music and his insatiable appetite for skateboarding. He caught the attention of skateboarding legends Stacy Peralta and Lance Mountain, a partnership that quickly landed Mike an “amateur” deal with then heavyweight company, Powell Peralta. In the early years of the skateboard business, these “amateur” deals came with very “pro” expectations. It wasn’t until the following year that Mike officially became just that: a professional skateboarder. Coincidentally, this was the same year that he embraced vegetarianism: “When I was seventeen, I became a vegetarian. It was my reaction to what I determined to be an uncaring and cruel world. My general distrust for people and their agendas at that time lead me to identify and feel sympathy with animals. Early on, I was very outspoken about it—and being a vegetarian at that time further set me apart from the conventional ideals of everyone around me.” And so, the Barnyard board was born.

There was no bigger deal for a pro skater than his very own signature board, and nothing more identifiable to the brand than the graphic. In 1989, the skateboard industry was pushing graphics with a harder edge—skulls, flames, etc—so when Mike released the Barnyard board with World Industries, not only was its “double kicktail” revolutionary in design and shape, it was also the first pro model to feature cartoonish graphics with a vegetarian message, “Please don’t eat my friends.” This was a bold move for a 19-year-old who didn’t just challenge the status quo, but blew it up: “I was literally trying to leave the skateboard world, professional skateboarding. I thought that Barnyard was my last statement, my swan song, it felt so radical at the time in 1989.”

Photo: Provided by Mike Vallely

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“

I had sponsors that started trying to reduce me down to what they wanted me to be, and I had bigger dreams. I saw myself as an artist, not an athlete. I didn't see my skating as competition driven or robotic or something.

�

Mike Vallely: How a Vegan Badass Changed the Skateboard Industry

@VeganFatKid

The Barnyard board would turn out to be a defining moment in Mike’s journey as both a skateboarder and vegetarian. Not only did it become his all-time best seller, but it showed the power of a genuine message and its ability to resonate with people, something that comes in direct opposition to what the mainstream industry was selling. For many of these young “pros,” the pressure to stunt for sponsors and toe the company line was tremendous. From “Got Milk” ads to McDonald’s campaigns, a professional skater trying to make a living while staying true to both his art and his core beliefs was a constant battle. The Barnyard board arguably represents the intersection of all three.

“I thought, well, none of those are gonna sell, I’m gonna be made fun of and laughed out of the industry and that’s ok, I was ready to leave. As it turns out, so many people were getting into skating and they were all people just like me, awkward teenagers. They had zits, weren’t athletes, and they were gangly, but they loved skateboarding. All the pro skaters being in position at the top at that time were jock dudes with good hair, tans, all buff and stuff, and here I am just weird and vulnerable, and they saw me and they related to me. The message of the board struck home with so many people. To this day, everywhere I go I hear, ‘Dude, the Barnyard changed my life. I became a vegetarian because of you.’”

You only have to walk through a crowded vegan event with Mike, like I did at the recent Eat Drink Vegan festival in Pasadena, to witness the sincerity of his fans: the now 40-somethings profoundly impacted by a then teenager with a skateboard and a message, asking for a photo and letting

Mike know how much he meant to them. It’s pretty clear from his response that they mean a lot to him too: “I was able to make real connections with people, not just based on my talent on a skateboard, but based on who I was.”

Carving your own path through the turbulent pro-skateboarding scene of the late 1980s is bound to leave a couple of scars. What’s remarkable about talking with Mike today is that he seems more passionate than ever. Unlike many of his peers, he’s continued to be an active force in skateboarding; winning a Real Street X-Games gold medal in 2015, while his 100% independently family owned and operated business Street Plant exists to support and empower the entire skateboard community. Identifying himself as a vegan in 1992, Mike continues to use his platform to highlight the benefits of a vegan lifestyle and reach an audience outside of the vegan mainstream. You’ll find him hosting meet-ups at skate shops, and always making time to engage with fans on social media.

I learned a lot from Mike today, about the world of skateboarding and standing up for your beliefs, but I wasn’t about to leave without asking him to show us a few tricks. Minutes later, an enthusiastic Mike Vallely is demonstrating a classic Street Plant on the sidewalk for a crowd, just like I imagine he did in the ’80s.

Sure, the business of skateboarding may have taken its toll, but if you’re fortunate enough to spend any time with Mike Vallely you’ll see an awkward kid that grabbed a skateboard and did it his way.

“I can’t imagine having a different career. I couldn’t imagine being cool... it would suck!”

Photo: Jackie Sobon

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Mike Vallely

Never

C o m p ly

“

“

I was able to make real connections with people, not just based on my talent on a skateboard, but based on who I was.

”

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The

ar t of plant-based food

Californian Plant-based Caterer, Theresa Rountree

L ove &

Happiness Californian Plant-based Caterer

Theresa Rountree Instagram: @TreeseLoveHappiness

Citrus and Berry Mini Cakes Citrus almond cakes, ginger vanilla coconut whip, and fresh berries INGREDIENTS For the coconut whip 2 cans full-fat coconut milk, chilled overnight ½ tsp ginger 1 tsp vanilla Sweetener of choice, to taste 1 tsp grated fresh beet, for color (optional)

Preheat oven to 180°C/350°F.

Open the chilled cans of coconut milk. Scrape out the firm coconut cream, leaving the clear liquid. Stir in the ginger, vanilla, sweetener, and beet, if using. Keep chilled.

In a separate bowl, combine the non-dairy milk, coconut oil, vanilla, lemon juice and zest, and lime juice and zest.

For the cakes 1½ cups all-purpose flour ¾ cup ground almond flour 1 cup raw sugar ¾ tsp baking soda ½ tsp salt 1½ cups non-dairy milk ¾ cup coconut oil (melted) 2 tsp vanilla extract Juice and zest from 1 lemon Juice and zest from 1 lime 1 cup frozen mixed berries (fresh berries, popped in the freezer for 20 minutes) Edible flowers

Add the wet ingredients into the dry and mix just till combined. Fill each muffin cup ¾ full. Bake in preheated oven for about 20 minutes till cakes have risen and a toothpick comes out clean. Let cool. Remove cakes from the tin. Run a knife along the edges if needed. Slice each cake in half through the middle (like a bun). Pipe some coconut whip in the middle and add some fresh frozen berries. Flash-freezing the berries helps keep the coconut whip firm! Place the top back on, pipe some more coconut whip and more fresh berries. Finish off with some edible flowers.

TreeseLoveHappiness.com

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Grease and flour a large muffin tray. A regular cupcake pan or individual ramekins will work too.

Combine the flour, almond meal, sugar, baking soda, and salt.

Q: What can’t you live without in the kitchen?

A: My food processor!! I use it for so many things. Cauliflower rice, nut cheeses, hummus‌ the list goes on.

Q: Some of your favorite ingredients?

A: Cashews, fresh herbs, coconut milk, sweet potatoes, and Meyer lemons. I put lemon juice on everything!

Q: Any food secret you swear by?

A: I love to use soy sauce or tamari in place of salt in all kinds of dishes for some extra depth of flavor!

The

ar t of plant-based food

Californian Plant-based Caterer, Theresa Rountree

Warm Mediterranean Vegetable Salad Sautéed eggplant, artichoke hearts, and bell peppers over herbed cauliflower rice topped with kalamata olives, marinated red onion, cucumber, tomatoes, and tofu “feta” cheese.

INGREDIENTS For the tofu feta and marinated veggies ¼ cup olive oil ¼ cup kalamata olive brine (or red wine vinegar) Juice from 2 lemons 2 tbsp chopped fresh oregano 2 tsp salt 1 tsp fresh cracked pepper 4 oz extra firm tofu, cut into ½ inch cubes ½ red onion, thinly sliced 1 cucumber, thinly sliced ½ cup cherry tomatoes, halved Combine the olive oil, brine or vinegar, oregano, salt, and pepper in a small bowl. Add in the tofu, red onion, cucumber, and tomatoes. Let sit for at least an hour.

For the vegetables 2 tsp oil of choice 1 cup quartered artichoke hearts 1 large eggplant, cut into bite-sized pieces 1 orange bell pepper, diced ¼ tsp red pepper flakes (optional)

Heat oil over medium heat in a large pan. Add in the artichoke hearts, eggplant, and bell pepper. Cook till lightly browned, about 5 minutes.

For the cauliflower rice 1 head of cauliflower, leaves and stem removed 1 tbsp oil of choice 1 clove garlic, minced 1 medium onion, diced 1 tbsp chopped mint 1 tbsp chopped parsley Grate the cauliflower with a box grater or with a food processor. Heat oil in a large pan. Sauté onion for a few minutes. Add in cauliflower. Cover. Turn heat down to low and cook for about 10 minutes to let the cauliflower soften and brown slightly. Add in garlic and cook for another 2 minutes. Remove from heat. Stir in the fresh herbs and season with salt and pepper to taste.

To serve, place the sautéed veggies over the cauliflower rice and top with the tofu feta, marinated vegetables, some kalamata olives, and finish off with a drizzle of the marinade over the top.

Theresa Rountree

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The

ar t of plant-based food

Chef Rita Serano

, , g n i k o o Slow C g n i v i L r e Slow

On Cooking with Organic, Local Fresh Produce and Rediscovering Old World Cooking Chef Rita Serano Lives between Her Homes in Amsterdam and the French Countryside Instagram: @ritaserano

Ritaserano.com

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Photos: Š Rita Serano

,

Q: A:

Q: A:

What ingredients do you think are underused at home when we cook?

Grains and beans. In the last couple of years, there was a trend to eat low-carb food. People think they’ll get fat from eating carbs. Beans and grains are the staple in a lot of different food cultures. Indian food, South American food, Asian, African food, and even here in Europe in the old days, they all have a lot of grains and beans in their diet. The possibilities are endless, cheap, tasty, and (if organic) environmentally friendly. No need for hunger in this world when we all eat beans and grains.

Q: A:

What is something new that you recommend us trying in the kitchen that many of us might not think of?

Be old-fashioned! Don’t try anything new, discover the old. This day and age goes by so fast, everything must be new and modern. It’s so fast that we tend to forget the good and the peace and quiet we had in the past.

Currently I am into old techniques like fermentation, preserving, pickling, and slow cooking. I always chat with my French neighbors about what they eat and where they got it and how they prepared it.

Any food secret you swear by?

There are a couple. Use seasonal, organic, and local produce that are fresh and vibrant. They are there for a reason and best for your health. Spices and herbs will lift up any dish if needed.

Have a well-stocked pantry with basic grains and beans that preserve well and will make a delicious meal in no time. If you cook too much of it on one day, you can always use it the next day. Cooked rice can be turned into stir-fried rice the next day. And don’t forget to experiment and have fun!

The

ar t of plant-based food

Chef Rita Serano

o n a r e S Rita Pizza

If you have a pizza stone, this is the perfect time to use it!

Before you start making the sauce, heat your oven on the highest temperature.

Make a sauce from 1 cup of pre-soaked dried (not the oil variety) sun-dried tomatoes and 2 cups of water (or a bit more to make it a real sauce consistency) and blend smooth.

Transfer this to a frying pan and add 3 cloves of chopped garlic, 1 tablespoon of sumac, 1 teaspoon of allspice, ½ teaspoon cinnamon. If you like some heat, add ½ teaspoon of chili powder and 2 tablespoons of pomegranate molasses. Add into the mixture 2½ cups cooked brown lentils.

Cook for 12-15 minutes on medium heat.

Now your sauce is done.

Lebanese Pizza with

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Cashew Sauce

Roll out your pizza dough and make sure it is well dusted with flour to make it not stick. Add ¾ cup of sauce and 2 tablespoons of pine nuts. Transfer to the oven and cook the pizza for 12-15 minutes till the crust is golden and crunchy!

Cashew Sauce

Blend 250 grams presoaked raw cashews with 180 ml water, juice of half a lemon, and a good pinch of salt in a high-speed blender until smooth. It’s a perfect creamy sauce for this pizza, but also a good substitution for sour cream.

Serve the pizza with fresh pomegranate seeds, fresh cilantro and mint, a big dollop of cashew sauce or your favorite plant-based yoghurt, and a big green salad!

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“ Best DETOX SPA” —Organic Spa Magazine

a p S h t l a e T he H at Deer Lake Lodge & Resort 10500 Deer Lake Lodge Rd Montgomery, Texas

deerlakelodge.com

D

9 3 6 . 6 47. 1 3 83

The

ar t of plant-based food

Germany, Teen Lena Pfetzer

Germany

Teen Lena Pfetzer Inspi r es Thousan ds with Her

Vegan Desser ts and Fr uit Bowls Instagram: @Lenaliciously

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Q: How do we shake it up in the kitchen?

A: I’m always experimenting in my kitchen with flavors, spices, and of course food which nobody would ever combine. Or have you ever heard of sweet spinach donuts, eggplant pulled (vegan) pork, or a beetroot and cashew smoothie? I think I know the answer, but let’s just give it a go and you’ll never live without them anymore.

Q: What don’t we use enough of when cooking?

A: In my opinion, the new grains like quinoa, millet, buckwheat, or amaranth aren’t used enough in our daily kitchen. And the best thing about them, you can easily use the leftovers from dinner for breakfast. A sweet millet porridge is always the best motivation to hop into an early morning!

Q: Tell us one of your food secrets.

A: Sometimes, if I haven’t slept well or I’m full of stress due to school exams, I really need a sweet, but also homemade, superfood treat, like bliss balls or crispy bars. That’s my little secret to boost my energy level and to feel energized again to solve all the problems.

lenaliciously.wordpress.com

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The

ar t of plant-based food

Germany, Teen Lena Pfetzer

Lena Pfetzer

Ingredients 2 bananas, squashed with a fork to mash 60 g flour 50 ml nut milk 35 g oatmeal 35 g sugar 1 tsp baking powder 1 tsp starch powder 1 pinch salt 1 tsp psyllium husk powder 5 vegan cookies, crushed Icing 125 g powdered sugar 2 tsp peanut butter powder 2-3 tsp water 2 tsp coconut blossom sugar INSTRUCTIONS Mix the flour, baking powder, oatmeal, sugar, starch, psyllium husk powder, and salt in a bowl. Then add the bananas, nut milk, and biscuits.

With a wooden spoon, stir until smooth.

Heat a donut maker with coconut oil, pour in 2 tsp batter, and bake for 1-2 minutes.

Meanwhile, prepare the icing. Mix the icing sugar and peanut butter powder with a sieve very finely. Add the water until it reaches the desired consistency. Sprinkle with coconut blossom sugar and enjoy.

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5 th annual sbc industry

achievement

awards PLATINUM PRESENTED BY:

[

Congratulations Ad To Award Recipients

[

saluted by:

Visit SustainableBC.org for Announcements about the 2017 SBC Industry Achievement Awards!

The

ar t of plant-based food

Teen Vegan Chef and Accomplished Blogger Katie Emilia

austria

Teen Vegan Chef and Accomplished Blogger At 14, a Plant-based Leader, Foodie, Blogger, and Editor of thefeedfeed, Shares a Few of Her Fav Recipes Instagram @cinnamonappls

Q: Food advice?

KATIE

A: I personally don’t really use that many fancy foods when I prepare my meals. Some rather unusual things that I love to use, though, are matcha powder, lucuma powder, and chia seeds. All of these superfoods are not only super delicious, but incredibly good for your body, too, so let’s incorporate them some more on a daily basis!

Q: Most underused foods in the kitchen?

A: Sometimes simple things are the best, and a big tablespoon of cinnamon in my daily overnight oats, topped with some fresh and dried fruits, and a bowl of potatoes and green veggies, such as broccoli and dried herbs, for lunch sure are!

I first started caring about my eating habits about two years ago, when I felt that something just wasn’t right. I educated myself and started to incorporate more healthy and wholesome food and less of the junk stuff. Over the past two years, my taste buds have changed completely. While I was a big chocoholic and all about refined sugar just two years ago, I enjoy a bowl of steamed veggies with any source of wholesome starches, like brown rice, now. So when I became vegan eight months ago, I thought, “Well, what if I post my food on an Instagram account?” I swear, it was just like that. I saw a lot of vegan bloggers on Instagram too and I wanted to be like them! So I just created an account one day and I’ve been blogging on that one ever since. Being an editor for @thefeedfeed.vegan was an opportunity that I was more than happy to take; it kind of worked itself out and I am so grateful for everything I have already achieved and for the people that have supported me on my way!

somebitsandbobs.com

Photos: Katie Emilia

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The

ar t of plant-based food

Teen Vegan Chef and Accomplished Blogger Katie Emilia

INGREDIENTS Smoothie 1½ frozen bananas 1 cup frozen berries ½ cup each of oat milk and coconut water 1 tbsp cinnamon 1 heaping tbsp acai powder Rawnola ¹/³ cup rolled oats 2 medjool dates Pinch of both cinnamon and bourbon vanilla powder Splash of coconut water INSTRUCTIONS It’s as easy as it could be; just blend all the ingredients for the Smoothie and pour into a bowl. Then pop all the ingredients for the Rawnola into the blender and blend away. If it’s too dry, add some more coconut water. It should be crumbly and chewy.

Top the smoothie with the Rawnola and some fresh fruit.

Optional: Add some shredded coconut. Enjoy!

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MARANDA PLEASANT’S

T h e

C o n s C i o u s

ben haRpeR

Healing Wounds + Hiding is not an option

+

Bonnie Raitt Recovery. Conservation. Activism

Consumed by GMOs

C u l T u r e

M a g a z i n e

Breastfeeding Backlash ››

Does our cULTURe

haTe woMen? The FEM REvOLuTION Feminists. Rebels Revolutionaries Leaders. Teens

A gi tA t o r

Rose Mc Gowan On Feeling Like Prey

‹‹ Nikki Reed:

vEGAN FAshION

CLIMATE ChAMPIONs: RIChARd BRANsON. GIsELE. MARk RuFFALO vIvIENNE WEsTWOOd. IAN sOMERhALdER

ON STANDS nationally now AWOLNATION

›

The

ar t of plant-based food

Malin Nilsson, Proud Vegan, Chef + Creative of Good Eatings

Sweden

Good Eatings

On Getting Creative in the Kitchen, Cooking with Miso Paste + Sea Vegetables, and Soaking Grains + Beans for Better Digestion

Malin Nilsson, Proud Vegan, Chef + Creative of Good Eatings: Wholesome Recipes and Travel Instagram: @goodeatings

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Creamy Crunchy Cashew serves 2 to 3

and Blackberry Dessert INGREDIENTS Crunchy topping 1 handful pecan nuts 1 handful coconut chips 1 tbsp, or more, maple syrup 1 tsp, or more, cinnamon A little coconut oil Creamy cashew layer 1 cup cashew nuts, soaked ½ cup coconut cream or plant milk 2 tbsp brown rice syrup 2 tsp vanilla powder 2 tbsp lemon juice, optional Blackberry sauce 150 g blackberries, divided into two (one part for sauce and one part halved and/or whole) 2 tbsp brown rice syrup 1 tsp grated ginger INSTRUCTIONS Soak cashew nuts overnight or during your working day (roughly 8 hours). If you don’t have time for this, simply soak the cashews in boiling water for at least 20 min. However, this will make your base warm, so you will need to chill it before serving.

Place a little oil in a frying pan over low-medium heat and add pecan halves, cinnamon, and maple syrup. Once they are starting to brown a little and are fragrant, add coconut chips and let fry for another minute. Take off heat and set aside.

Mix all creamy cashew ingredients in a highpowered blender until smooth. Set aside.

Mash half of the blackberries with the ginger and brown rice syrup and add quartered berries and mix. Reserve 3-4 whole berries for garnish.

Layer creamy cashew mixture with your blackberry mixture. Make some swirls using the handle of a teaspoon/table knife. Top with your crunchy maple topping and garnish with whole blackberries.

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The

ar t of plant-based food

Malin Nilsson, Proud Vegan, Chef + Creative of Good Eatings

Malin Nilsson

Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: Miso paste! It’s a Japanese fermented soy bean product with a unique flavor and tummy-loving bacteria. Since I discovered this paste, it has changed the flavor of many of my dishes; I seem to add it to everything nowadays.

Q: What ingredients do you think are underused at home when we cook?

A: The first things that spring to mind are various types of sea vegetables like arame, hijiki, and dulse. I think most people have tried sushi at some point and therefore know nori, but there are so many varieties of sea vegetables and ways to cook them that I think are overlooked in the West. I’m only just starting to explore them myself, but am looking to include them more in the future as they are a great source of minerals.

They also add that flavor of the sea that isn’t really found in any other vegan foods. goodeatings.com

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In addition, I think it’s easy to overlook the variety of foods that exist and get stuck on simply one item in a group, like only eating rice when there’s a whole array of great whole grains to choose from or simply eating kale when there are so many types of greens out there, like chard, collards, various cabbages, spring greens, and the list goes on.

I guess in my mind it’s not so much that there’s one single thing that’s underused, but the variety in itself seems to get lost sometimes, and to me that’s the beauty of vegan eating—to explore all those options that I would have never thought of before choosing this lifestyle.

Q: Any food secret you swear by?

A: Soaking grains and beans. I never used to do this but am finding this really helps my digestion. The bean gas threat diminishes, in my opinion, when cooking them yourself from dried, and I learned from a friend to add kombu/kelp (sea vegetable) in the bean-cooking process to add minerals to the beans as well as reduce tummy problems. A tip with love.

Nikki Reed: Actor. Musician. Activist. Handbag Designer

Sustainable. Ethical..

Cruelty-F ree. .Luxury

Nikki Reed , Actor, Musician, Activist, and Handbag

Designer, Creates Beauty with Recycled, Cruelty-Free Bags, Supporting Animals. Freedom for Animals

Maranda Pleasant: Why do you do so much to help animals?

"

What we do to animals, we do to ourselves.

"

Nikki Reed: Animals don’t have a voice, so I think it is our job to give them one. I think we learn some of the greatest lessons in life from animals, whether it’s love, suffering, or the value of silence. But what I find the most interesting about this conversation is how easy it is to forget that what we do to animals, we do to ourselves. So, yes, it is about helping animals, but it’s a much larger conversation. What we do to animals directly impacts everything, because we are all connected. It disrupts the food chain, it funds terrorism (ivory), it changes our climate, our oceans, it starts wars. I think it’s time we take a step back and recognize that while we are hurting our animals, we are hurting each other, and we are hurting our planet.

MP: Tell me about your new luxury vegan handbags.

NR: Reusing and recycling our materials is the most important thing we can do. And despite the initial hesitation I sense from people when they first hear that the bags are cruelty-free/ recycled plastic, there is an overwhelming sense of love and support that follows. It took me a second to remember that most people are guided by love or fear, whether it’s fear of something new or fear of the unknown. So rather than shoving it down anyone’s throat, I think the best way to invite people into the conversation is to just create something beautiful out of love, and people naturally gravitate towards a new way of looking at fashion.

FreedomOfAnimals.com

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The

ar t of plant-based food

French Vegan Chef, Noémie Cazier

PARISIAN

vegan French Vegan Chef, Noémie Cazier Recipes, tips, and tricks on how to be a healthy happy vegan in the country of cheese Inst a gram: @parisby vegan

Q: What can’t you live without in the kitchen?

A: My blender. It’s really a cheap one, nothing fancy. It cost me 50 euros, but I have had it forever and it does an awesome job.

Q: What are some of your favorite ingredients?

A: Bananas for ice cream, cashew nuts for raw cakes, dates for sweetness and caramel, peanut butter powder for creamy

parisbyvegan.com

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naughty sauce without extra loads of calories, and sriracha for everything savory.

Q: Any food secret you swear by?

A: I always steam my veggies for 15 minutes before roasting them in the oven. It saves a lot of time and they’re perfectly crispy outside and creamy inside.

ie iP

Tomato Z ucch in

Ingredients For the crust 2 cups flour ½ cup coconut oil, more if necessary 1 tsp salt ¹/³-½ cup ice water, more if necessary For the filling 4 zucchinis 10 tomatoes 3 tsp olive oil 5 fresh sage leaves Branch of rosemary Salt to season Basil INSTRUCTIONS Slice the zucchinis, steam for 20 min, and let cool. During this time you can make the crust. Combine the flour and salt in a large bowl. Add your solid coconut oil and mix until it sticks together when you squeeze it.

Add the water, and if necessary, add a little more water until the texture is right. Place in the fridge for 1 hour.

Preheat oven to 250°C/485°F. Use a rolling pin to roll the dough into a large circle, using extra flour to keep things from sticking as you go. Place the crust in a pan. Slice tomatoes.

Alternating one slice zucchini with one slice tomato, place in a spiral, beginning at the edge of the pie and finishing in the center.

Add olive oil, crushed sage and rosemary, and salt. Place pie in oven; reduce heat to 200°C/390°F. Bake for about 45 minutes or more, until topping is lightly browned. Let cool before serving. Add a branch of basil in the center for decoration.

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The

ar t of plant-based food

French Vegan Chef, Noémie Cazier

t o o r t ee ur gers BB

Noémie Serves 4 Ingredients For the burgers 3 steamed sweet potatoes 2 cups steamed beetroot 1 can cooked chickpeas 1 tbsp olive oil 1 tsp paprika powder Handful of chopped, fresh cilantro 1 cup rice flour For the avocado sauce 1 avocado Handful of chopped, fresh cilantro Handful of chopped, fresh basil 2 tbsp soy yoghurt 1 tbsp olive oil Juice of ½ lemon

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INSTRUCTIONS Pre-heat your oven to 180°C/350°F. Cut the steamed sweet potato into wedges and set aside. Blend chopped beetroot, chickpeas, olive oil, paprika powder, and cilantro into a mushy consistency.

Transfer the mixture into a bowl. Add the rice flour (little by little) and mix well.

Shape 4 medium burger patties. Place the sweet potato wedges and beetroot burgers on a baking tray covered with parchment paper, and place in the oven for 15 minutes. Flip the burgers and let cook for 10-15 minutes.

Blend all ingredients for the avocado sauce. Stack up all parts of your beetroot burger. Add salt and pepper as preferred and use your favorite burger veggies to pile up.

The

ar t of plant-based food

Amrita Bala, Melbourne-based, Le Cordon Bleu-trained

Amrita Bala

Melbourne-based, Le Cordon Bleu-trained

this

25-year-old

crazy-sexy vegan

serves up

plant-based recipes

with a

side of humor

Instagram: @crazyvegankitchen

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Ultimate Vegan Tiramisu Ingredients Vanilla Sheet Cake ½ cup soy milk 1 tsp apple cider vinegar 4 tbsp vegan butter ¹/8 tsp salt 6 tbsp sugar 1 tsp vanilla extract ½ cup + 2 tbsp pastry flour ½ tsp baking powder ¼ tsp baking soda Soaking Syrup ¾ cup freshly brewed coffee, cooled 3 tbsp sugar 3 tbsp Kahlua Vegan Mascarpone Filling 1¾ cups raw cashews ¹/³ cup agave nectar ¹/³ cup melted coconut oil ¼ tsp salt Seeds of 1 vanilla bean pod ¾ cup soy milk For Vanilla Cream ¼ cup soy milk 1 tbsp melted coconut oil For Coffee Cream 1 tbsp Kahlua ¹/³ cup freshly brewed espresso, cooled Cocoa Powder INSTRUCTIONS Sheet Cake Preheat oven to 180°C/350°F. Grease and line a 8x6 inch cookie sheet with baking paper. Set aside.

Whisk soy milk and apple cider vinegar in a bowl. Set aside for 5 minutes. Sieve pastry flour, baking powder, and baking soda into a bowl. Set aside.

In another bowl, whisk vegan butter, sugar, and salt till light and fluffy, about a minute. Whisk vanilla extract.

Alternate whisking in soy milk mixture and dry ingredients, starting with one third of the dry and ending with the last third of the dry mixture.

Spread mixture out onto prepared cookie sheet and bake for 20 minutes, or until cooked through.

Soaking syrup: Mix coffee, Kahlua, and sugar together till the sugar has dissolved. Set aside.

Vegan mascarpone filling: In a powerful blender, combine cashews, agave, coconut oil, salt, vanilla, and soy milk. Blend until smooth and silky.

Divide mixture in half. For vanilla, use first half of mixture and whisk in extra ¼ cup soy milk and 1 tbsp coconut oil. Set aside.

For coffee cream, blend second half of mascarpone mixture with Kahlua and espresso.

Assembly To assemble, have ready a dish or individual ramekins. Cut a piece of sheet cake to fit the bottom of your ramekin or dish. Dip in soaking syrup for just a second or two and place into the bottom of your vessel.

Top with a layer of vanilla cream and dust with cocoa powder. Freeze for 10 minutes.

Once out of the freezer, top with a layer of coffee cream. Freeze for 10 minutes.

Repeat process once more—soaked cake, vanilla cream, and coffee cream, freezing cream layers for 10 minutes before continuing.

Once complete, dust the tops of your tiramisu with cocoa powder and leave to chill for 4-6 hours before eating.

crazyvegankitchen.com

photos: Amrita Bala

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The

ar t of plant-based food

Amrita Bala, Melbourne-based, Le Cordon Bleu-trained

Amrita Bala Q: What can’t you live without in the kitchen?

A: I can’t live without my Vitamix. I make all sorts of concoctions in it, from my vegan tiramisu to my green smoothies and homemade almond milks.

Q: Five of your favorite ingredients.

A: It would definitely have to be tahini, sriracha, peanut butter, dry pasta, and sweet potatoes.

Q: Any food secret you swear by?

A: A pinch of sugar in everything! Trust me, it rounds the flavor of all your recipes out perfectly. Just a pinch!

Vegan One Pot Pasta Ingredients 6 oz (180 g) linguine/spaghetti 2 large roma tomatoes, diced 1 white onion, sliced 2 garlic cloves, minced 1 tbsp capers 1 tbsp dried parsley 1 tsp red pepper flakes 3 sprigs of basil, torn 4 sprigs of thyme, de-stemmed ½ cup chopped artichoke hearts ¼ cup halved black olives (more or less is up to you) 2½ cups vegetable broth 2 tbsp olive oil 1 tsp sugar Salt and black pepper, to taste Method Combine linguine/spaghetti, diced tomatoes, sliced onion, minced garlic, capers, dried parsley, red pepper flakes, basil, thyme, artichoke, and black olives in a pot.

Pour vegetable broth over ingredients and add olive oil and sugar to the pot.

Bring pot to a boil over high heat. Do not cover with a lid. Reduce to a medium simmer and let cook, stirring and turning pasta frequently with tongs, until pasta is al dente and broth has nearly evaporated, about 12-14 minutes.

Season to taste with salt and pepper, and serve immediately.

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7.22.16 {

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Tiina Strandberg, Mom + Recipe Magician: Family-friendly Vegan Food

Finland

Tiina S t r an dber g

Mom + Recipe Magician: Family-friendly Vegan Food From Finland Instagram: @myberryforest

Q: What can’t you live without in the kitchen?

A: I recently borrowed a beautiful cast iron pan from my father and it has become my favorite item in the kitchen. The pan used to belong to my grandmother, and it feels really special to cook with it. I might have to borrow it for a very long time.

Q: Your favorite ingredients?

A: Wild blueberries: We go berry picking each summer and fill our freezer with these forest superfoods. I use blueberries in smoothies, puddings, porridges, nice creams, sweet treats, or just pop them into my mouth like candy.

Leafy greens: I couldn’t survive without nourishing green smoothies!

Nuts: I love to make my own nut milks, nut butters, nut-based cheeses, and nut cream. Homemade nut-based foods taste a lot better than store-bought (and are healthier too), and they’re incredibly easy to make. You just need a food processor or high-speed blender.

myberryforest.com

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Chia seeds: These nutritious seeds are so versatile, I eat them every day in one form or another: in chia puddings and parfaits, smoothies, granola. I also use them to make chia eggs when baking.

Avocados: Another really versatile ingredient in frequent use here: I make sweet puddings and savory dips from avocados, and also use them in raw treats, smoothies, and Buddha bowls.

But nothing beats a simple avocado toast!

Q: Any food secret you swear by?

A: I prepare simple overnight oats in the evening from whatever ingredients I have available: usually gluten-free rolled oats, chia seeds, nut milk, plant-based yogurt, and some creamy element like coconut cream. We have pretty busy mornings here, so I’m super happy to find my brekkie ready in the fridge waiting to be topped with berries and nut butter. I usually make a portion big enough to be shared with my kids.

Tiina

The

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Tiina Strandberg, Mom + Recipe Magician: Family-friendly Vegan Food

Tiina Strandberg

CrEAMY BLUEBErrY OVErnIghT OATS

Prepare this easy and convenient breakfast or on-the-go snack in the evening, and you’ll have a delicious creamy bowl waiting for you in the morning.

Prep time: 10 minutes

Serves 1

Ingredients ½ cup plant-based yogurt (unsweetened) ¹/³ cup plant-based milk ¹/³ cup frozen or fresh blueberries (use wild blueberries if you can) ¼ cup rolled oats 1½ tbsp chia seeds 1 tsp coconut sugar (if using unsweetened yogurt) Toppings: your choice of creamy elements, such as whipped coconut cream, coconut butter, almond butter (or other nut butter), and more berries.

INSTRUCTIONS Mix all ingredients together in a bowl. Cover the bowl and put in the fridge overnight or for at least 30 minutes. When ready to eat, mix the overnight oats well and swirl creamy toppings of choice into the oats. Add berries on top and ENJOY!

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}

Australian Chef Anthea Cheng

Australian Chef

A nth e a C h e n g

On

Raw Cheesecake Secrets, the Best Sweetener, and

Leaving Packaged Foods

at the

Store

Creator, Rainbow Nourishments, Professional Bespoke Raw Vegan Cakes Creator.

Helping Others to Nourish Themselves through Wholesome Food and Self-Compassion Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: I think many people underestimate the wonderful things that can be made from leftovers. So much food goes to waste in our home kitchens, in shops, and during production, so I think it’s important to do what we can to minimize this waste. In our own kitchens, we can chuck all of our leftovers into a salad, a stir fry, or a soup. There are no rules and the possibilities are endless!

come in a plastic package. When I make raw desserts or salad dressings from whole foods, other people often label them as “health foods” or “too healthy.” Western society is so far removed from where our food comes from, to the point that packaged food has become the norm. I understand that not everyone has the time and energy to make food from scratch. Sometimes, even I want to eat something quick from a package. However, I think people need to be more aware of what’s in our food and how it’s traveled to our plate.

Q: Any food secret you swear by?

Q: What ingredients do you think are underused at home when we cook?

A: Dates. They are a natural sweetener and are packed with fiber, which means the sugar content is slowly released through your body. This beats any sweetener any day! Unlike many sweeteners, dates also have potassium and iron!

I think that people have forgotten about whole foods or foods that don’t Rainbownourishments.com

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A: When I make my raw cheesecakes, I always put my coconut cream in the fridge the night before I make the recipe. This allows the thicker and creamier part of the coconut cream to float to the top of the can.

I always use the thicker part of the cream for my raw cheesecakes.

Another random thing that I do is always ensure I have ripe bananas in my freezer! Banana ice cream, pancakes, or whatever are my favorite thing to snack on.

Photos: Anthea Cheng

The

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Australian Chef Anthea Cheng

R A I N B O W F R U IT and B L A C K R I C E P A R F A IT

INGREDIENTS ¹/³ cup coconut milk 1 tbsp chia seeds 1 tsp matcha powder ¹/³ cup cooked black sticky rice 1 nectarine, chopped ¼ pomegranate, arils only Handful of other fruits, to garnish (I used raspberries and cherries)

INSTRUCTIONS At least 2 hours beforehand, combine chia seeds, coconut milk, and matcha powder in a bowl and mix together. Set aside in fridge.

Prepare the fruits.

Spoon half of the black sticky rice in a glass or jar.

Pour some coconut milk over the rice, if desired.

Continue to layer your glass or jar with pomegranate arils, nectarine pieces, remaining black rice, and matcha chia pudding.

Garnish with additional fruit as desired.

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Australian Chef

A nth e a C h e n g

A C A I B O W L C H E E S E C AK E S INGREDIENTS Base ½ cup dried figs, stems cut off, soaked in water for at least 2 hours ½ cup mixture of oats and/or whatever muesli or granola that you have in your pantry Pinch of salt

Use a silicon cupcake mold or line your cupcake tin with cupcake papers or baking paper.

Cheesecake filling 1¼ cup cashews, soaked in water overnight 2 tbsp coconut butter or oil, softened 2 tbsp sweetener (optional) 1 packet frozen acai ½ cup berries, such as raspberries, blueberries, or whatever you desire ¼ cup banana, chopped

For the filling: Drain the cashews and add to a food processor with the coconut butter/oil and optional sweetener. Blend until smooth and creamy. Add the fruit to the food processor and blend until smooth and creamy. Taste and add more sweetener if desired.

Toppings Whatever you desire! Think fresh or dried fruits, granola, buckwheat, puffed grains, coconut, nut butter, cacao nibs, superfoods, chocolate…

You can use anything that you would put on a smoothie bowl!

Prepare fruits for the toppings as desired.

For the base: Drain the figs and add to a food processor with the rest of the base ingredients. Blend until well combined. Firmly press the mixture into the bottom of the cupcake molds. Set aside in freezer.

Remove the cupcake mold from the freezer. Spoon the cheesecake filling into the molds and return it to the freezer.

Remove the cheesecakes from the freezer before they are completely set and arrange toppings as desired.

Return cheesecakes to freezer for at least 5 hours.

INSTRUCTIONS The night before: In separate bowls, soak the figs (for the base) and the cashews (for the filling) in enough water to cover.

To serve: Defrost for 5-15 mins, depending on how frozen you’d like your cheesecake, and enjoy!

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Canada, Jess Hoffman

c i g a M k c Qui

g n i n r Mmo oothie

S

Bowls Jess Hoffman

Adding Veggies to Breakfast, Fresh Herbs Every Meal, and the Magic of Chia Seeds!

INSTAGRAM: @choosingchia Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: Adding veggies to your breakfast. This can be adding spinach to your smoothies, zucchini to your oats, or even carrots in your muffins. This is a great way to make sure you’re getting in all your veggie servings for the day and it gives you an extra boost of vitamins in the morning.

Q: What ingredients do you think are underused at home when we cook?

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A: Fresh herbs. I love keeping a garden of fresh herbs planted outside.

Adding herbs to your meals is a wonderful way to boost flavor without having to add oils and sugary sauces. Adding fresh herbs to your cooking will take it to the next level!

Q: Any food secret you swear by?

A: Using chia seeds as a thickener! You can add them to smoothies to make them thicker, make some homemade jam in five minutes, or even add them to sauces to thicken them up!

Photos: Choosing Chia

The

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Canada, Jess Hoffman

Jess Hoffman

INGREDIENTS 1 mango, frozen ½ cup raspberries 1 cup almond milk 1 tsp chia seeds 1 tsp flax seeds INSTRUCTIONS Blend together. Serve in a bowl with fresh berries and mango.

Mango Raspberry Smoothie Bowl 64

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Acai Blueberry Smoothie Bowl

INGREDIENTS ½ banana, frozen 1 cup blueberries 1 cup almond milk 1 tsp acai powder 1 tsp chia seeds INSTRUCTIONS Blend together. Serve with fresh blueberries and buckwheat groats.

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Anett Velsberg, Photographer, Food Stylist + Travel Writer

Cape Town, South Africa

Anett Velsberg

Photographer, Food Stylist + Travel Writer, with Estonian Roots

Lover of Creative, Wholesome Food

Instagram: @anettvelsberg

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Q: What can’t you live without in the kitchen?

A: A proper chef’s knife.

Q: Your favorite ingredients?

A: Lime juice, flaky sea salt, miso paste, fresh coriander, and avocado.

Q: Any food secrets you swear by?

A: Peel ginger with a teaspoon, season food from the beginning, and warm your citrus before squeezing!

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Rainbow veggie bowls with a peanut satay sauce Ingredients 300 g soba noodles, boiled for 4 minutes or 1 cup brown rice, cooked 1 large sweet potato, cut into chunks 1 small head of broccoli, cut into florets 4-5 portobellini/brown mushrooms, cut into quarters 1-2 tbsp cooking oil (canola or sunflower), for baking 1 candy beetroot, thinly sliced 40 g red cabbage, thinly sliced 1 ripe mango cheek, thinly sliced Handful of rocket Handful of coriander Drizzle of Sriracha Black sesame seeds, for garnish Salt, to taste Pepper, to taste For the sauce 100 ml smooth, unsweetened (natural) peanut butter 150 ml coconut milk 2 cm piece fresh ginger, finely grated 1 medium clove garlic, finely grated 1 tbsp ketjap (Indonesian sweet soy sauce) 1½ tbsp soy sauce/tamari Juice from 1 lime 1 tsp Sriracha/hot sauce Salt, to taste Black pepper, to taste ¼ tsp ground coriander ¼ tsp ground cumin ½ tsp palm sugar, finely grated instructions Preheat oven to 190°C/375°F. Place the sweet potato, broccoli, and mushrooms in a bowl, add the oil, salt, and pepper, and arrange on a baking sheet. Place the baking sheet in the oven. Remove the mushrooms and broccoli after 10-15 minutes, when slightly golden and soft. Turn the sweet potatoes and continue cooking for another 5-10 minutes. Remove from oven and arrange in serving bowls. Top with the rocket, beetroot slices, mango, and coriander. Drizzle with Sriracha and sprinkle sesame seeds over.

To make the sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning. Place a couple of spoonfuls in the serving bowls. Enjoy!

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Anett Velsberg, Photographer, Food Stylist + Travel Writer

Anett Velsberg

Dark chocolate, peanut butter, and raspberry chia jam cups Ingredients 200 g dark chocolate chips, finely chopped 3 tbsp smooth, unsweetened peanut butter 1 tsp + 2 tbsp icing sugar 3 tbsp coconut milk Pinch of salt 50 g raspberries 1 tbsp chia seeds Squeeze of lemon juice instructions Mash the raspberries with a fork in a medium-sized bowl. Add a teaspoon of icing sugar, a small squeeze of lemon juice, and the chia seeds to the bowl, mix thoroughly, and let stand for half an hour at room temperature. Add a bit of water if the mixture is too thick.

Melt half of the chocolate in a glass bowl over a water bath, making sure you don’t overheat. The bowl must sit tightly on top of the pot so that the steam doesn’t coagulate the chocolate. When the chocolate is melted, place a tablespoon into a muffin case and push it up the sides with a small teaspoon or a pastry brush.

You can also swirl the chocolate around so that it goes up the sides. Try to get the sides even. Place the pastry cases in the freezer for 10 minutes.

To make the peanut butter filling, whisk together the peanut butter, coconut milk, icing sugar, and pinch of salt. The mixture should be slightly runny—add more coconut milk if necessary. Taste and adjust seasoning.

Take the chocolate shells out of the freezer and fill each of them with a tablespoon of peanut butter and about a tablespoon of raspberry chia jam on top, spreading it nicely out. Melt the rest of the chocolate and spoon over so that the insides are covered. Place into the freezer for 15 minutes until set. Best kept in the fridge. Enjoy!

anettvelsberg.com

! y m Yu m

Photos: Anett Velsberg

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Sara Popowa, London-based Artist/Designer

LONDON: Shiso Delicious Sa ra Popowa , L ondon-ba sed Ar tist/Designer, D raws In s p i rat i on from Her Sca ndinavia n-Ja pa nese Root s to Create Vibra nt Recipes + Ima ge ry I n s ta g r a m : @ s h i s o d e l i c i o u s

Sara

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O v e r n i g ht O ats w ith Blue be rry Cashew C r ea m S e rv e s 2 INGREDIENTS Overnight Oats Enough rolled oats for two people, 1-2 cups 2 tbsp chia seeds 2 tbsp flax seeds One pinch quality salt (optional) Water or nut milk to cover Blueberry Cashew Cream ½ cup cashews ¹/³ cup water to blend 1-3 dates, to taste One pinch vanilla powder (ground up whole vanilla pod) or a few drops liquid vanilla extract ½ cup frozen or fresh blueberries INSTRUCTIONS Evening: Place the overnight oats ingredients in a big bowl, cover with water or nut milk, and stir to combine. Place cashews and dates in a big glass and cover with water. If your dates are very soft already, you can skip this step. Cover both containers and leave at room temperature or in your fridge overnight.

Morning: Stir up the oats and divide them into two glass jars.

Drain the cashews/dates. Blend them with fresh water and vanilla for at least one minute on high until they become very smooth, lightcolored, and thick. Add blueberries and blend for another few seconds. A small jug works best to make cashew cream; I use my blender’s spice mill attachment.

Scoop the cream onto the oats and top with more blueberries.

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Germany, Kathrin Salzwedel

Kathrin Salzwedel

Ger many-based C hef, f o od and animal l over, and creat or of K l aras Life Inst a gram: @klaraslife

Q: Recommendations for us at home in the kitchen?

A: I’m an absolute breakfast lover and I recommend soaked nuts and grains, blended with fruits in your food processor into porridge! Or oven-baked fruits with plant-based yogurt and rose granola.

The best is always fresh and unprocessed food! If possible, buy local products and don’t be afraid to try new things!

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Apple Pie Smoothie!

INGREDIENTS 1 cup almond milk 2 small apples, peeled if desired + sliced 5 tbsp old fashioned rolled oats 2 tbsp hemp seeds 1 tbsp almond butter or peanut butter ½ tsp cinnamon INSTRUCTIONS Place oats and milk into your blender and let soak for 30 minutes. The oats should soften.

Now add all ingredients into the blender. Blend until soft. If too thick, add more milk. *If you don’t have time in the morning, soak your oats overnight!

Cashew hemp Sauce INGREDIENTS ½ cup hulled hemp seeds ¼ cup soaked cashews ¼ cup water, or more if you need 2 tbsp lemon juice 1 tbsp nutritional yeast Pinch salt + pepper

INSTRUCTIONS Combine all ingredients in a high-speed blender until smooth.

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The

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Enlighten Up with Jenna Davila

The Beauty of Raw Living Foods Enlighten Up

with

Jenna Davila

Plant-based Health + Wellness Coach and Raw Vegan Food Blogger Instagram: @LivePureJenna

livepureblog.com

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Food Secrets, Underused Ingredients, and a love Affair with Durian Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: Durian ice cream! I know many people have a love/hate relationship with durian (it can smell like feet), but it’s not called the “King of Fruits” for nothing. The first time I tried durian, I didn’t like it, but after spending a week at the Woodstock Fruit Festival a few years ago, I totally fell in love with it and its creamy, cheescake-like flavor and texture. All you need to do is blend a couple of frozen/thawed durian pods (seeds removed) with some vanilla bean powder, cinnamon, and a lot of dates (even a banana if you’d like). You can top it with chopped fruit, nut butters, cacao nibs, shredded coconut, mulberries, whatever your heart desires.

It is a total winner!

Q: What ingredients do you think are underused at home when we cook?

A: Oh gosh, there are so many! Plantains are definitely an underused ingredient that I love using in my kitchen. They make an excellent base for raw bread or pizza crust. Plantains also hold up well and tear like

flatbread. It’s pretty mind-blowing. Cucumber noodles are another great underused ingredient. I know zucchini noodles are very popular, but cucumber noodles... wow! They have an awesome crunch and are simultaneously extremely hydrating.

A few other ingredients that I think are underused in the kitchen are okra, beets, jackfruit, turmeric, and lemongrass. Fun fact: there are about 20,000 species of edible plants here on this beautiful planet and we have only incorporated about 20 of them in our food chain.

Q: Any food secret you swear by?

A: I use Pure Hawaiian Spirulina Pacifica almost every day, and it is absolutely amazing! I’ve found many spirulina powders can have an off-putting smell or flavor, but not this one; it’s actually kind of sweet.

I love dipping fruits straight into the powder or adding it in fruit ice creams or smoothies; it’s so yummy! Not only does it have a wonderful flavor, but it provides a huge boost for the body. It provides energy, helps increase immunity, and supports eye, brain, and cardiovascular health. It is also high in antioxidants.

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The

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Enlighten Up with Jenna Davila

Rainbow Wraps

with

Tomatillo Sauce

Yields 4 to 6 wraps INGREDIENTS Sauce 2 tomatillos 2 green scallions 1 tbsp fresh lime juice (usually ½ lime) ½ cup zucchini, chopped ½ avocado

Fillings 4 carrots 1 red beet 1 yellow beet ½ red bell pepper, sliced ½ small red onion, sliced Cilantro (as much as your heart desires, I like LOTS! Great for cleansing and purifying your body)

Blend all ingredients in a blender until creamy.

Wraps 4 large or 6 small collard greens

Peel carrots and beets and put through the food processor with the shredder blade. If you don’t have one, you can use a grater for this.

Take your collard green and lay it the same way you cut it.

Make sure you wash the greens very well. (I use apple cider vinegar mixed with water as a veggie wash.)

Spread on the sauce in the middle of the wrap, then add your fillings at any ratio you prefer.

Flip the collard green over so that the stem is sticking up.

With a sharp, small knife, cut back from the base of stem to where it meets the leaf. Make sure you do not cut through to the other side. As the stem gets slimmer towards the top, you don’t need to worry about cutting it as much.

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Once filled, tuck in the side towards the middle and grab the bottom of the wrap, tucking and rolling to the end.

Slice diagonally if desired and ENJOY!

J enna Davila

Mixed Berry Summer Tarts Serves 9 to 10 Small Tarts or 4 to 5 Medium Tarts INGREDIENTS Crust ¾ cup dried mulberries ¾ cup dried Turkish figs (about 12) ¾ cup medjool dates (pitted) ¾ cup raw sprouted pecans 3 tbsp low-fat shredded coconut Add all ingredients into a food processor and blend until a dough-like mixture is achieved.

In a tart dish (or you can use silicone cupcake holders or pan for molding), evenly press down and all around the sides. Dipping your fingers in water is very helpful, if sticky.

Place into freezer.

Filling ½ cup strawberries ¾ cup medjool dates (pitted) ¼ cup blackberries ½ cup blueberries ½ pint (6 oz) raspberries Add all ingredients in a high-speed blender and blend until smooth.

Using a spoon, pour mixture in tarts.

Coconut Cream Topping Meat of 2 young Thai coconuts ½ tsp of vanilla bean powder Blend the coconut meat in a high-speed blender until smooth and creamy, then pour into a bowl.

Mix in vanilla bean powder.

Use a spoon or a pastry piping bag to top off the tarts.

You can enjoy these tarts right away or leave them in the freezer until ready to eat. Allow 20-25 minutes to thaw out and ENJOY!

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The

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Fanny Frey, Inspiring 21-Year-Old Avid Foodie

Switzerland

Fa n n y Fr ey

Inspiring 21-Year-Old Avid Foodie I nstag r a m : @ fa nny t he fo o di e

Ca r o b Ta h i n i C r u n c h Granola

Ingredients 1 cup oats ¼ cup quinoa ¼ cup pumpkin seed ½ cup pecans 3 tsp carob powder ¼ tsp cinnamon 2 tbsp tahini 2 tbsp agave

Instructions Preheat oven to 145°C/290°F. Roughly chop up the pecans.

Fanny

Add the oats, quinoa, pumpkin seed, and chopped pecans into a mixing bowl.

Pour in the tahini and the agave. Also add the cinnamon and the carob. I always make sure to sift the carob powder as it is always really clumpy.

Mix the ingredients with a spatula until all the dry ingredients are covered in the wet ingredients and it sticks together.

Spread your mixture onto a lined baking sheet and bake for 25 minutes.

When your granola has finished baking, remove it from the oven and let it cool completely. Then break it up and store it in an air-tight jar.

fannythefoodie.com

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Photo: Fanny Frey

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Vegan in Heart

Czech Republic, Dash, Vegan In Heart

DASH!

Dash

Veganism is not a Diet.

It’s a Lifestyle I Fell in Love with from the First Day. Instagram: @veganinheart

Kitchen Must Have I have no idea how could I survive without a blender. My boyfriend gave it to me as a birthday present and I use it every day.

It’s a little helper when you are in a hurry, and it gives your food a different level.

Favorite Ingredients Avocado would be the number one. I mean, avocado on toast or chocolate mousse, YUM! Next would be banana for my everyday smoothie. Porridge oats— super easy ingredient to work with if you want to make a breakfast porridge bowl, smoothie, or bake cookies. Also can’t forget the chickpeas; oh yeah, chickpeas are essential in our kitchen.

2 big servings

Motto The simpler, the better! Be grateful for all the beauty nature gives us!

INGREDIENTS 2½ cups rhubarb, cut into pieces 1 bigger beetroot, baked and skinned 3 tbsp agave nectar 1 banana 2 cups coconut milk 2 cups oats ½ cup vanilla soy yogurt (optional) ½ cup blueberries (optional)

O ve rn ig ht O at s INSTRUCTIONS Gently simmer the rhubarb in a covered saucepan for about 10 minutes, or until nice and soft. Once cooled down, place into the blender together with beetroot, agave, bananas, and milk and blend until nice and smooth.

Put the oats in a big bowl and pour over the rhubarb mix. Cover with cling film and place in the fridge to soak overnight. Serve layered with vanilla soy yogurt and blueberries.

Photos: Olympus Czech Republic

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at T h e S ec re t P a st a th

S e xy V e g an s

I n d u lg e

t. in W it h o u t th e G u il

Vegan Certified Traditional Japanese Shirataki Pasta from Miracle Noodle.

r R e d e e m Yo u d e fo r o C n o p u S p e c ia l C o

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Jutri Herman, Food Nerd, Lover of Nature + Love Without Boundaries

Jutri Herman

Food n e r d , L o v er of na ture + L ov e W i tho ut Bo und a ries INSTAGRAM: @juutlovesfood

Photos: Jutri Herman

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INGREDIENTS 1 cup oats 1 cup coconut milk 2½-3 cups water Handful of sultanas Pinch of Celtic sea salt Few pinches of vanilla bean 2 bananas, chopped in half coins 3 handfuls of blueberries 3 tbsp almond paste Blue corn flower petals Forget-me-nots Red clover

Cr eam y Co con ut Na na Su lta na Oa ts serves 3

INSTRUCTIONS Place oats, coconut milk, water, sultanas, salt, and vanilla bean in a saucepan and let it soak overnight.

In the morning, add banana. Cook and simmer for 10 to 15 minutes, until smooth and creamy. Pour in beautiful bowls and top with blueberries, blue corn flower petals, forget-me-nots, almond butter, and red clover.

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Jutri Herman, Food Nerd, Lover of Nature + Love Without Boundaries

d a l a S o t a Spring Pot serves 3 to 4

INGREDIENTS 1 kg baby potatoes cooked with skin, cut in half 250 g cooked asparagus, cut in 1-inch pieces 250 g cooked green peas 10 radishes, cut in thin slices Big handful of chives, chopped (1 cm) Cashew sour cream* Cashew sour cream 1 cup raw cashew nuts, soaked overnight, then drained and rinsed ½ cup cashew milk 3-4 tbsp lemon juice 1 tsp apple cider vinegar 1 tsp mustard ½ tsp onion powder ½ tsp garlic powder ¼ tsp Celtic sea salt ¼ tsp ground black pepper INSTRUCTIONS Blend all cashew sour cream ingredients in a highspeed blender until very smooth and creamy. If too thick, add more cashew milk.

Now toss veggies, potatoes, and sour cream together in a beautiful bowl. Use as much sour cream as you like!

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Dairy-free Probiotic Gluten-free Soy-Free

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Maryland Chef Nathalie Sader

On Cooking with Intention and Why Love is the Most Important Ingredient Maryland Chef, Nathalie Sader Instagram: @nathaliesader

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Q: What can’t you live without in the kitchen?

A: I love my cast iron skillet; it enhances the food flavors and I also use it upside down to make fresh Lebanese pita bread! I cannot live without a good chef’s knife to chop up all the vegetables I eat in a day. One more thing would be a food processor or a blender to make my raw desserts.

Q: Five of your favorite ingredients?

A: Because I have a remarkable sweet tooth, I would pick raw cacao, dates, coconut everything (oil, butter, milk, cream), nuts, and love. With these ingredients, I can create many delectable desserts and satisfy my sweet cravings in the healthiest way possible.

A: I never wear gloves while preparing food for me or for the people I love. Don’t worry, I do wash my hands very well. [Laughs] I believe that keeping the connection and the energy flowing between you and your food is inherent to the act of creation, as you won’t be excluding any of your senses in the process.

As crazy as it may sound, I believe that there are invisible and very personal ingredients that we add into a recipe. I am always astonished how the same recipe made with the same ingredients doesn’t necessarily give the same final product when different people are involved.

Cooking with intention, awareness, and love, can transform our food into the most powerful medicine and nourishment for the body, mind, and soul, because think of it, food is the only form of art that we get to take internally.

Q: Any food secret you swear by? nathaliesader.com | Facebook: sadernathalie

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Maryland Chef Nathalie Sader

Sensual Raw Strawberry & Cream Zesty Cake INGREDIENTS Crust 1½ cups hemp seeds 12 dried figs 6 pitted dates ¼ cup melted coconut oil 1 tbsp cinnamon powder ¹/8 tsp nutmeg Pinch of ginger powder Pinch of cayenne pepper Cream 2 cans full-fat coconut milk, chilled overnight in fridge 1 pack coconut cream ½ tsp liquid stevia ½ tsp lemon extract ½ tsp fresh lemon juice Zest of 1 lemon 1 tsp cream of tartar 1 tsp orange blossom water Strawberry layer and toppings 2 cups fresh strawberries Lemon slices & zest To make the crust Add all the crust ingredients into a food processor and mix until you get a soft dough. Spread and press your crust down into your springform square pan.

Nathalie Sader

To make the filling Turn your chilled coconut milk cans upside down, open them, and drain the watery milk into a jar to use in other recipes.

You will be left with thick coconut cream. Scoop it into a deep bowl.

Melt coconut oil, measure ¼ cup, add with the rest of the ingredients into the bowl, and mix using an electrical mixer until smooth and fluffy.

Pour half of the cream mixture over your crust and spread evenly. Refrigerate for 10 mins.

Meanwhile, slice the strawberries.

Add a layer of strawberries.

Top with the remaining cream.

Garnish with lemon slices, strawberries, lemon zest.

Keep refrigerated. (No need to freeze) Will keep in fridge for a week.

Serve chilled using a sharp knife.

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Raw Vegan Chef, Nicole English

Let ’s Get Raw New Zealand-born, Sydney-based, Raw Vegan Chef

Nicole English, aka Raw Kiwi

On Ingredients She Swears by and the M o s t U n d e r u s e d F oo d s i n t h e K i t c h e n

Mi xed Berry Tart with

French Vanilla Coconut Cream Ingredients Crust 1 cup almonds 1 cup walnuts 15 soft medjool dates, pitted 1 tsp pure vanilla paste

instructions For the crust In a food processor, blend the nuts and vanilla paste, adding the dates one at a time until the mixture results in a crumbly, sticky consistency. Press firmly into a large, lined flan tin and store in the fridge.

French Vanilla Coconut Cream 1 400 ml can pure organic coconut milk (kept in the fridge for at least 48 hours) 1 tsp pure vanilla extract (or paste)

For the coconut cream Open the can and scoop out the thick top layer of coconut fat, transfer to a bowl, add the vanilla, and quickly whip into a stiff peak.

Spread onto the tart base and top with fresh fruit.

Topping Medley of fresh strawberries, blueberries, and raspberries

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Serve immediately.

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Raw Vegan Chef, Nicole English

Q: What’s an ingredient you recommend that most of us probably don’t use?

A: Something I’d recommend using in meals are kelp noodles.

They are light, nourishing, and fantastic with fermented vegetables. Paprika and dill seem to be commonly underused ingredients. I like to use dill for fermenting and in salads.

Paprika is great in hummus and pasta sauce.

Q: What do you swear by in the kitchen?

A: Two foods that I swear by are fresh turmeric root and medjool dates. Turmeric is amazing in fresh juice, and if you can’t put down the candy bars, dates will save your life.

Raw Vegan Chef Nicole English

Portobello Steaks with Pesto Serves 1

Ingredients 2 portobello mushrooms 1 small zucchini 2 tbsp pesto 4 radishes ½ avocado 4-5 cherry tomatoes Extra virgin olive oil Sea salt and chili flakes

Eat immediately or put back in the dehydrator or oven, long enough to warm through the rest of the dish.

instructions Remove the stalks from the mushrooms and rub a little olive oil into them.

Ingredients 1-2 cloves garlic, peeled 2 bunches basil 2 large handfuls baby spinach ½ cup pine nuts (or walnuts, or sprouted sunflower seeds) ½ tsp sea salt ¼ cup extra virgin olive oil Juice of ½ lemon

Put them in the dehydrator on 45°C/115°F or higher until warm.

Alternatively, place them in the oven on fan bake on the lowest temp.

Don’t leave them in the oven too long.

Spiralize the zucchini and chop the radishes and tomatoes.

Once the mushrooms are warm enough, remove them from the dehydrator and spread on the pesto (recipe below), adding the zucchini, radish, and tomatoes. Add salt and chili flakes to your taste.

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Serve with sliced avocado.

Pesto

instructions Put the ingredients into a food processor (or high-speed blender) in the order listed, and process until you reach the consistency you like.

Store in a glass jar with a lid in the refrigerator.

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Russian/German Vegan Foodie Olia Saunders

Y .

S N P cookie

Instagram: @PS.NY

Russian/German Vegan Foodie OLIA SAUNDERS, Manager of PS.NY, Lifestyle and Food Photographer Takes Vegan Inspiration to a New Level Psdotny.com

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Photos: OLIA SAUNDERS

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PS. N Y

Russian/German Vegan Foodie Olia Saunders

" p u o S t e e B d e l l Russian Chi ’’ " k i n l o k e v ‘‘S

INGREDIENTS 1½ pounds (5-6 medium-sized) fresh beets, with stalks and leaves 2 liters (1¾ quarts) cold water 2 tbsp raw sugar 2 tbsp olive oil Freshly squeezed juice from one medium lemon Sea salt and black pepper To serve 1 medium sweet potato, finely chopped 1 small cauliflower, finely chopped 2 medium carrots, finely chopped 1 medium cucumber, finely chopped Fresh dill, parsley, scallion, finely chopped 4 medium radishes, thinly sliced Vegan sour cream INSTRUCTIONS Wash the beetroots (including the stalks and leaves) very thoroughly.

Peel and chop the beetroots. Chop stalks and leaves into small pieces and cover with 2 liters of cold water. Add lemon juice and raw sugar.

Bring to a boil slowly, then turn down the heat and very gently simmer for 15 minutes. It’s important that the soup doesn’t boil too rapidly.

Season with sea salt and a little black pepper. Leave to cool until completely cold, refrigerate if necessary.

Preheat the oven to 190°C/375°F. Toss the finely chopped sweet potatoes, carrots, and cauliflower with olive oil, sprinkle with salt, and toss again. Roast until golden, about 15 minutes. Leave to cool.

Add all vegetables to the cold soup. Serve with herbs and vegan sour cream.

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Russian/German Vegan Foodie Olia Saunders

YUMMY!

Raw Vegan Lasagna

INGREDIENTS 3 medium zucchini 5 large tomatoes Nut cheese Marinara sauce Basil pesto Spinach walnut pesto

Nut Cheese ½ cup Brazil nuts, soaked for 6 hours, drained and dried ½ cup walnuts, soaked for 6 hours, drained and dried 1 tbsp lemon juice 2 tbsp nutritional yeast 2 tbsp fresh parsley 1 tbsp fresh thyme 1 tsp salt ½ cup water, as needed Process all ingredients together, adding as little water as possible, until a fluffy consistency is achieved.

Marinara Sauce 2 cups sun-dried tomatoes, soaked for 1 hour or more 2 soft dates 1 clove garlic 1 tbsp dried oregano 2 tbsp olive oil 1 tbsp lemon juice

¼ cup olive oil 1 tsp salt 1 clove garlic 1 tbsp lemon juice

Process in a food processor until smooth.

Spinach Walnut Pesto 2 cups spinach ½ cup walnuts, soaked at least 6 hours, drained and dried ¹/³ cup olive oil 1 clove garlic 1 tbsp lemon juice Process in a food processor until smooth.

For The Assembly Build individual portions on a plate instead of assembling it in a large dish.

Wash your zucchini thoroughly. Cut into thin slices with a knife or a vegetable peeler. Lay in a glass dish, and sprinkle salt on top. This causes the zucchini to release moisture; otherwise your finished product will be swimming in water. Set aside the zucchini. When zucchini has been sitting for a while, you will need to pour the water off.

Put a layer of zucchini on a plate, top with marinara sauce, fresh tomato slices, and nut cheese.

Process in a food processor until smooth.

Top with a layer of zucchini and top that with basil pesto.

Basil Pesto 2 cups basil ½ cup cashews, soaked for 6 hours, drained and dried

Top with fresh tomato slices and spinach walnut pesto.

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Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: Try to stuff fruits and vegetables such as melons, avocados, papaya, pineapples, bananas, sweet potatoes, heirloom tomatoes, bell peppers, cabbage, bok choy, fennel, or artichokes with fresh or dried fruits, various vegetables, grains, and rice. The combinations you can create are truly unlimited and it’s visually stimulating, too.

Q: What ingredients do you think are underused at home when we cook?

A: Asafetida, which is often called hing, is a spice normally associated with the cuisines stemming from the southern and western regions of India. It has an intense odor and has been used in Ayurvedic cuisine as

a substitute for onions and garlic. It is a popular ingredient in dishes with lentils, beans, and leafy greens. Also, asafetida has been used since ancient times as a home remedy for indigestion and other stomach problems.

Q: Any food secret you swear by?

A: Sorrel is domesticated and grows wild throughout Russia and Eastern Europe. It was a common ingredient in soups, stews, salads, and sauces in North America as well, but it seems to have vanished from normal use here over the past two hundred years. Luckily, it’s slowly finding its way back into gardens and kitchens. Sorrel has a bold, fresh, acidic flavor. You can think of it as a green lemon. It’s very versatile and finds its way into soups, sauces, and stuffing. When young and tender, it’s eaten raw and placed in salads.

Russian cuisine even features a pie stuffed with a mixture of sorrel and sugar; it tastes remarkably like wild strawberries.

PS. N Y

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Swede in Holland, Nina Olsson

Swede in Holland Nina Olsson

On Sprouting Grains and the Versatility of Seitan Instagram: @nourish_atelier Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: Sprout! It’s so easy and it’s full of vibrant nutrition. If you didn’t try it yet, start with organic mung beans. You’ll love the extra crunch your homemade sprouts will add to salads and other dishes.

Q: What ingredients do you think are underused at home when we cook?

A: Seitan has a delicious texture and versatility. I like to crisp it up in a pan for a pulled bbq-style dish or add it to stews. It’s also an ancient nourishatelier.com

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natural food and not a new type of mock meat. I’m also a big fan of the grain freekeh with its nutty bite. It’s a great alternative to rice. Last but not least, seaweed. Seaweed is a great source of omega-3 and it really adds a seafood tang to foods. It’s both climate-smart and deliciously umami-ish!

Q: Any food secret you swear by?

A: Contrast is the secret to interesting flavor. Cold to warm, crispy with creamy, savor with sweetness, freshness with earthy spiciness.

And, let your dinner guests wait a little; it’s not rude, it’s giving them a chance to enjoy their food a little extra. Hunger is the best spice!

Photography, Recipe and Styling: Nina Olsson, Nourish Atelier

INGREDIENTS Bread 4 vegan tortillas

Vegan Tacos with

Harissa

Makes

4 tacos (soft wrap)

Warm Spicy Beans 1 tbsp vegetable oil 400 g cooked beans (100 g per tortilla) (I used big white beans or other beans. You can choose your favorite.)

Homemade Taco Spice Mix Drizzle of soy sauce Juice of ½ lime 1 tbsp dried oregano 1 tsp raw cacao powder 1 tsp agave syrup 1 tbsp red paprika powder ½ tsp black pepper 1 tsp fine salt 1-2 cloves of garlic, crushed in the salt 2-3 tbsp harissa sauce (I suggest the brand Mina Harissa, for certified vegan) Fresh Ingredients 2-3 tomatoes, finely chopped ½ red paprika, finely chopped 1 red or yellow onion, finely chopped 2 avocados, finely sliced 2 big handfuls of green leaves (I used spinach, mix and match different leaves if you like) ½ cucumber, finely sliced or diced 1 big handful of fresh coriander, roughly chopped You can also add Finely sliced red cabbage, small dices of mango, sprouts, roasted nuts and seeds, cold cooked beans, vegan cheese Cold sauces Harissa sauce or other hot chili sauce, like sriracha vegan sour cream To serve Fresh lime pieces Drizzle olive oil for the warm beans Optional Hemp seeds Other sauce suggestions Vegan lemony cashew cream guacamole INSTRUCTIONS Preheat the oven to 160°C/320°F for the tortillas.

Place the fresh cold ingredients and sauces in serving bowls.

Heat up a skillet and melt 1 tbsp vegetable oil.

Slowly fry the taco spice mix for 2-3 minutes on low heat.

Add the beans, mix well with the fried spices, and lite fry for another 2-3 minutes on medium heat while stirring.

Place the tortillas in the oven and warm for 2 minutes.

Remove the warm beans from the heat and drizzle olive oil over the beans.

Remove the tortillas from the oven and serve with the rest of the ingredients on the table.

Make your own taco by adding fillings on a tortilla. Wrap it up and enjoy!

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Fiona Sheppard, Australian Plant-based Foodie, Raw Expert

Australian Plant-based Foodie, Raw Expert

Fiona Sheppard I n s t a g r a m : @ r a w CRUSH

On What She Can’t Live Without, Even on Vacation, Her Secret Ingredient, and Foods for the Perfect Dish Photos: Fiona Sheppard

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Q: What can’t you live without in the kitchen?

A: I can’t live without my knives and chopping board; they are definitely number one. As embarrassing as it may sound, I pack a small high-speed blender when we go on holidays. It sits there right next to the hair dryer and curling iron. I use my blender every day for smoothies, cakes, dips, spreads, sauces, and dressings. I can’t live without it, especially when I am away from home. I also have a very strong connection with my dishwasher. I love preparing meals and cooking, but I appreciate help in the washing up department.

Q: Your favorite ingredients?

A: My number one ingredient is chickpeas and, of course, chickpea brine.

I love adding chickpeas to salads and savory dishes. They are one of those foods that make me feel good. And, of course, the brine is liquid gold. I love using the brine to make all different types of meringue and nougat using organic unrefined sugars. Dates, dates, and more dates.

They are definitely a staple in my kitchen. I use them in so many of my desserts and breakfasts, but most of all they are awesome for just snacking.

It may be the Italian in me, but I can’t live without a good quality Australian Extra Virgin Olive Oil. I use it in most of my salad dressings, dips, spreads, and some cakes.

Q: Any food secret you swear by?

A: Psyllium husk is an amazing ingredient because when it forms a gel, it helps set puddings and raw vegan cakes. It also has numerous health benefits. I have seen the benefit of adding the psyllium husk to my husband’s diet to effectively reduce his high blood cholesterol levels. I have seen it used by family and friends to do the same, even those who have been vegetarian/vegan their entire lives and have a genetic predisposition to high cholesterol. It also reduces high blood glucose levels. It can help treat both diarrhea and constipation, and may alleviate symptoms of irritable bowel syndrome and hemorrhoids, as well as lower the risk of colon cancer.

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Fiona Sheppard, Australian Plant-based Foodie, Raw Expert

Vegan Snickers Squares Ingredients Brine from two 400 g tins of chickpeas 500 g rice malt syrup 200 g almond meal 18 medjool dates 1 cup unsalted peanuts ¼ tsp ground pink Himalayan rock salt 400 g good quality vegan 70% cacao chocolate Instructions For the nougat layer, you will need to place the brine in a pan and reduce over a medium heat to 70 g and then allow to cool. Place reduced liquid in a KitchenAid and whip on a high speed to firm peaks.

Place rice malt syrup in a pan and heat to a hard crack. You will know the caramel is almost ready when the bubbles reduce significantly. Using a candy thermometer, heat the rice malt syrup to over 150°C/300°F. The syrup should form stiff strands that are firm and brittle.

While continuing to whip your aquafaba, reduce the speed to slow and slowly drizzle in the hot caramel until all combined. Then add almond meal and combine.

Transfer to a prepared pan lined with baking paper and set aside to cool.

For the caramel layer, soak dates in hot water for 10 minutes. Drain the water and mash.

Add the salt and peanuts. Spread over nougat.

Refrigerate for at least 2 hours, then cut into squares. Place on a cooking tray 3 cm apart.

Melt chocolate and then pour over squares.

Cover and refrigerate until needed. Enjoy!

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Bulgarian Teen Kris Rangelova

{ real Food is Grown, not Born {

Bulgarian Teen Kris Rangelova, aka PearsNPancakes, creates healthy, delicious + nutritious meals, healing her body and igniting her passion.

Instagram: @pearsnpancakes pearsnpancakes.tumblr.com

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Buckwheat Vanilla Blueberry Pancakes Ingredients 1 flax egg 125 ml almond milk, unsweetened 1 tsp coconut oil, melted 1 tsp maple syrup 55 g buckwheat flour 10 g baobab powder ½ tsp bourbon vanilla ¼ tsp maca root powder ¼ tsp baking soda Handful of fresh blueberries INSTRUCTIONS First prepare the flax egg by mixing 1 tsp ground flaxseed and 2 tbsp water in a small bowl and leave aside for 5-7 minutes.

In a small jar, mix the flour, baobab, maca powder, vanilla, and baking soda. Shake well a few times.

When the flax egg is ready, mix with the almond milk and coconut oil. Then slowly start adding the flour mixture from the jar. The texture you should get is light and creamy.

Pre-heat the pan to a medium temperature and pour a tbsp of the mixture (1 tbsp = 1 pancake) and add some fresh blueberries on top. When the edges start drying up and bubbles start to form, flip the pancake.

Repeat until the pancake dough ends. Stack ’em high, add your toppings, and enjoy.

} 1 serving { THRIVE

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Bulgarian Bulgarian Teen, Teen Kris Rangelova

K ris Rangelova

LIGHT CHOCOLATE BUCKWHEAT PANCAKES Ingredients 1 golden flax egg 110 ml hemp milk (or any other non-dairy milk) 1 tsp maple syrup 1 tsp melted coconut oil 55 g buckwheat flour 15 g baobab powder 10 g raw cacao powder / raw carob flour ¼ tsp baking soda INSTRUCTIONS In a small bowl, mix the flax egg (1 tsp ground flaxseed and 2 tbsp water) and leave aside for 5-7 minutes.

While waiting, in a small jar mix the buckwheat flour, baobab powder, cacao powder ‘n baking soda. Shake a few times until it is evenly mixed.

Mix the flax egg with the hemp milk, maple syrup, and coconut oil, and whisk until well combined.

Then add the flour mixture from the jar, slowly while whisking. The texture of the mixture is kinda thick but it’s like store-bought muffins.

Pre-heat the pan to a medium temperature ‘n pour some of the mixture onto it (1 tbsp = 1 pancake), spreading it to form a round shape. When the edges start drying up and bubbles start to form, flip the pancake ‘n leave cooking for another minute or so. Repeat until you run out of pancake dough.

Stack ‘em high, add your toppings ‘n enjoy.

} 1 serving { 40

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Bulgarian Teen Kris Rangelova

Yum! LIGHT CHOCOLATE PROTEIN NICE CREAM Ingredients 5 frozen bananas 1½ tsp raw cacao powder 2 tbsp rice protein ½ tsp bourbon vanilla Splash of almond milk INSTRUCTIONS The night before, prepare the bananas by cutting them into 2 cm pieces and freezing them overnight.

In the morning, defrost them for 5-7 mins and put into a blender or food processor with the rest of the ingredients. Process until you achieve a thick, creamy texture. Add your toppings and enjoy. A little cashew butter drizzle on top goes ah-mazing with this bowl.

} 1 serving {

K ris Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: I love adding seeds to every meal, hulled hemp seeds especially. They are healthy and nutritious, plus as a bonus you get a little nut-like flavour added to your meal.

Q: What ingredients do you think are underused at home when we cook?

A: I think people ignore dried spices. I think it is because at the moment we can find any spice we want fresh, but this doesn’t mean we have to forget the dried ones. Some of them, oregano for example, are even better when dried.

Also, I think people underestimate the flavor that comes from garlic and onion. I always say, more garlic and onion means more flavor.

Q: Any food secret you swear by?

A: Might sound cliché, but whenever I make something, a pancake stack or a nice cream bowl, anything really, I always add my very secret special ingredient: LOVE. It really DOES make the food taste and look better.

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Kris Rangelova

MANGO-LIME PROTEIN NICE CREAM Ingredients 1 small mango, ripe and frozen 4 medium frozen bananas 2 tbsp rice protein ½ lime, peeled & frozen ½ tsp bourbon vanilla Splash of almond milk, unsweetened INSTRUCTIONS The night before, prepare the fruits by cutting them into 2 cm pieces and freezing them at least overnight. In the morning, defrost them for 5-7 minutes and put in a blender or a food processor with the rest of the ingredients. Process until you achieve a thick, creamy texture. Add your toppings and enjoy.

} 1 serving {

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BREAKFAST InSPIrATIOn Vegan Waffles + Porridge Instagram: @thesunshineeatery

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Foodie Viola Hou

A: I can’t live without my Vitamix blender and a baking oven.

Cinnamon: you’ll find cinnamon in basically everything I do. Even in hearty curries. Also, their anti-inflammatory and metabolism-boosting properties are a great side effect.

Q: Your favorite ingredients?

Q: Any food secret you swear by?

A: Oats: I use them in practically every breakfast, in baking, and even to thicken soups or sauces.

A: Using avocado in brownies/cakes or other rich and gooey baked goods to replace butter and eggs!

Bananas: caramelized, as egg replacer in baking, as a sweetener, or just by itself.

Q: What brought you to plant-based food and how has it affected your life?

Canned tomatoes: the ultimate thing to have on hand if you want comforting curries, soups, or a quick pasta sauce.

A: I have always had a great interest in healthy eating and how food and nutrition affect our bodies. That led me to start cooking and creating recipes in order to make usually unhealthy things healthy. It not only affected me positively in terms of energy levels, sleep, and other health benefits, but also in terms of a social aspect. I have met so many wonderful cooks and content creators that inspire me on a daily basis.

Q: What can’t you live without in the kitchen?

Sweet potatoes: the one food I can’t live without.

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The

ar t of plant-based food

Foodie Viola Hou

AMArAnTh

INGREDIENTS ¾ cup amaranth ½ tsp sea salt ½ cup coconut milk INSTRUCTIONS Soak the amaranth in water for at least 30 minutes. Drain and rinse and bring to a boil in 2 cups of water.

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Lower the heat and simmer for 20 minutes until it becomes creamy.

Add the coconut milk and simmer for another 5 minutes.

Take off the heat and let it sit for 10 minutes. This allows the porridge to thicken even more.

Serve with fresh fruit, nuts, superfoods powders, or other toppings.

They make you

Stories affect you. Stories take you.

The

ar t of plant-based food

Lulu, 16-year-old German Chef

+

Creativity + Lulu,

16-year-old German Chef, Vegan, and Food Photographer Instagram: @lulusdreamtown

Youtube.com: YouMusikLove

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Recipe ebook: Lulu's Sweet and Vegan Bites: 100 Oil Free Whole Food Recipes https://payhip.com/b/ArEf

Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: Be colorful and creative in a healthy way! There are so many unhealthy recipes out there which you can try to change into a healthy and vegan recipe. It tastes the same, but it is healthy. For colors I suggest you use freeze-dried fruits. They are nutritious and have a beautiful color!

Q: What ingredients do you think are underused at home when we cook?

A: Bananas and potatoes. I could eat them all day long! And you can do so many different things and be creative with them! For me, it’s always the base and then I add all those amazing delicious spices, fruits, and colors. It’s funny how you can turn a simple thing into something so beautiful and delicious!

Q: Any food secret you swear by?

A: Nice cream. I love nice cream. If you are vegan, you can have nice cream for breakfast, lunch, and dinner and you don’t have to worry, because in fact you’re eating bananas and not processed food.

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The

ar t of plant-based food

Lulu, 16-year-old German Chef

NICE CREAM Ingredients 5 bananas 1 scoop berry protein powder ½ tsp vanilla extract 1 tbsp coconut milk 200 g frozen raspberries Toppings Some raspberries Strawberries Shredded coconut Cacao nibs Molasses INSTRUCTIONS Slice your bananas into chunks and freeze them overnight. Once your bananas are frozen, you’re ready to make your ice cream.

Take them out of the freezer and add them to a food processor. You need a high-speed blender!

Process for a minute.

Stop and blend again. This can take some time.

Here you can add the milk, so it is easier to blend, but don’t add too much because then you are going to have a smoothie!

After 3 minutes you should get a soft ice cream.

Add the raspberries, vanilla, and protein powder and blend it again.

Put it in a bowl and add the toppings. Enjoy!

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Ingredients 5 bananas 2 tbsp freeze-dried blueberry powder 2 tbsp freeze-dried raspberry powder 1 tbsp spirulina Toppings Molasses Cereal (puffed quinoa) INSTRUCTIONS Peel the bananas, cut them into chunks, and freeze them overnight.

Put the frozen banana pieces into a food processor and pulse, scraping the sides down occasionally until the banana becomes soft and creamy.

Take it out of the blender and put it in four bowls.

Add the blueberry powder to the first bowl, raspberry powder to the second, spirulina to the third, and leave the last one white.

Put the different layers in a jar and add any toppings you want. Enjoy!

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The

ar t of plant-based food

Australia, Taline Gabriel of Hippie Lane

A u s t ral ia

H ip p ie La n e f o l e ri b a G e n Ta li

p on the Hi pp ie La ne Ap s pe ci Re r la pu Po y Do w nl oa d He r Cr az ab ri el INSTA GRAM : @ ta lin eg

4In0s0p,0ire0d0

F ollow e rs !

hippielane.com.au

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Q&A Q: What can’t you live without in the kitchen?

A: Quinoa, nuts, chia seeds, fresh fruit, and veggies.

Q: Your favorite ingredients?

A: Cacao, chia seeds, garlic, basil, and avocado.

Q: Any food secret you swear by?

A: Pour a layer of extra virgin olive oil over your homemade pesto to maintain its vibrant green color.

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The

ar t of plant-based food

Australia, Taline Gabriel of Hippie Lane

INGREDIENTS Sweet Potato 2 medium sweet potatoes, halved lengthwise 1 tbsp coconut oil 1 tsp thyme leaves ¼ tsp sea salt Sauteed Spinach and Chickpeas 2 bunches English spinach, chopped (1 inch thickness) 1-2 tbsp grapeseed or olive oil 1 onion, finely diced 2 cloves garlic, crushed 1 tbsp lemon juice ½ cup (80 g) cooked chickpeas ½ tsp sea salt (or to taste) ¼ tsp pepper Lemon Tahini Drizzle ½ cup (110 g) tahini ½ cup (120 ml) water 1 garlic clove, crushed 1 lemon, juice extracted ¼ tsp sea salt (or to taste) ¼ tsp paprika (optional) INSTRUCTIONS Sweet Potato Preheat oven to 170°C/340°F. Combine 1 tbsp coconut oil with thyme leaves and salt, and massage over sweet potato halves. Place on a oven tray lined with baking paper and pop in the oven for 25-30 minutes or until cooked through.

Sauteed Spinach and Chickpeas Rinse spinach thoroughly.

Bring a large saucepan of water to boil and add chopped spinach, allowing to boil for 2-3 minutes or until leaves are just tender.

Drain spinach, and with a firm squeeze, remove the water from spinach. You can use your hands or a tea towel to drain the water.

serves 2

Heat oil in fry pan over medium heat. Add onion and sauté for 2-3 minutes or until translucent and fragrant.

Add garlic, stirring. Fold through chopped spinach. Add chickpeas and stir till warmed. Season with salt, pepper, and lemon juice and remove from heat.

Baked Sweet Potato

Lemon Tahini Drizzle Place tahini and water in a bowl and mix vigorously with a fork. Add garlic, lemon juice, salt, and paprika and mix well.

with Spinach, Chickp eas , and Lemon Tahini Drizzle 54

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When sweet potato is ready, remove from oven and arrange on a serving board. Scoop sautéed spinach mix over sweet potato. Drizzle with lemon tahini dressing.

Serve immediately with a side of lemon.

l e i r b a G Taline

Chocolate Lovers Sm oothie Bo w l serves 1

INGREDIENTS 2 frozen bananas, chopped 1 tbsp almond butter 1-2 tbsp cacao powder ½ tsp maca powder 1 tsp mesquite powder (optional) 1 cup (240 ml) coconut milk 1 cup (240 ml) rice milk 3 strawberries, sliced 1 tbsp buckinis or activated buckwheat 1 tbsp coconut, shredded Handful macadamia nuts 1-2 tbsp Cacao Clusters* INSTRUCTIONS Place frozen bananas, 1 tbsp almond butter, cacao powder, maca powder, mesquite, coconut milk, and rice milk in your blender and blend till smooth.

Pour into your serving bowls and top with strawberries, activated buckwheat, coconut, macadamias, and cacao clusters.

Devour! *The recipe for Cacao Clusters can be found on the Hippie Lane app.

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55

The

ar t of plant-based food

The

Spanish Chef Bettina Campolucci Bordi

Power

of a

Good Knife

Nurturing Yourself and

in your

Kitchen

Cashews Keeping Simple Kitchen it

in the

S panish Chef

Bettina Campolucci Bordi Instagram: @bettinas_kitchen

Q: What inspires you?

A: Bettina’s Kitchen was born over a year ago. I really wanted to find a space for my own creativity and share what I had learned over the years cooking for myself and clients. Passionate about art and food, I found a medium that included both. I now continue to freelance at health retreats, blog, write, recipe develop, and run workshops where I pass on my knowledge and hopefully inspire more to include plant-based foods into their life.

Q: What are you passionate about?

A: I am passionate about ingredients and food, inspiring people to get back into their kitchens and nurture themselves and their surroundings.

need a creamy consistency. They are great in so many plant-based dishes because of their versatility, and they are pretty easy to get hold of.

2. Avocados: LOVE THEM. I eat and use them almost on a daily basis.

It is the best travel food because it’s easy to take with you and jampacked with nutrients.

3. Olive oil: Probably because I have access to such good olive oil here in Spain. It is definitely my go-to oil when it comes to salad dressings and low-temperature cooking.

4.

Buckwheat flour is my best friend. I have a severe gluten intolerance and buckwheat flour is the ingredient I use the most when it comes to baking. I also happen to love anything else made out of buckwheat, the groats and the flakes are great too!

Q: What can’t you live without in the kitchen?

Q: Any food secret you swear by?

A: A really good knife. You will be surprised what a difference it makes.

I spend a lot of time chopping veggies, and trust me, it makes it so much more enjoyable when the cutting is smooth.

Q: What are some of your favorite ingredients?

A: Keeping it simple and using your ingredients to their best possible abilities. When you have access to fresh ingredients, it is so nice to enhance and taste the flavor of that particular ingredient without fuss.

Less is sometimes definitely more.

1. Cashews: Love using them in a lot of recipes, especially when you

bettinaskitchen.com

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photos of Bettina + her daughter: Alex Nowicka

na i t t e B

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ar t of plant-based food

B

The

Spanish Chef Bettina Campolucci Bordi

y b es t friend m s i r . l ou f t ea h kw c u

AMAZINGLY FILLING and HEARTY PANCAKES Ingredients Wet Ingredients 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water) Splash vanilla extract or vanilla pods 2 cups (480 g) nut milk 1 tbsp natural salted peanut butter 1 tbsp virgin coconut oil, for cooking 1 tbsp agave nectar Dry Ingredients 1 tbsp baking powder ½ tbsp bicarbonate Pinch of salt 1 cup (240 g) buckwheat flour ½ cup (120 g) rice flour INSTRUCTIONS Preheat your griddle on the stove. You want the surface to be hot, but not so screaming hot that the oil smokes when it makes contact with the surface of the pan.

In a large mixing bowl, add your WET ingredients. First, put in the flaxseed and water and let it set for a minute or two. Then, add the agave, peanut butter, bicarb, baking powder, salt, and vanilla extract, and whisk. Add almond milk and whisk again until well combined.

Next add your DRY ingredients, including the rice and buckwheat flour, and stir until combined. Let the batter rest for 5 minutes. (The batter can also be prepped for next day. Sometimes the pancakes become even tastier if they have rested in the fridge!) Lightly grease your griddle and pour measurements of the batter onto the pan.

There should be enough for 6 pancakes. Flip the pancakes when bubbles appear in the middle and the edges turn slightly dry. Be careful not to burn them.

Cook for 1-2 minutes more on the other side and then top with more peanut butter and a light drizzle of agave! Bananas are sweet and go very well, as do other fruits.

You can make a big batch of these and keep in the fridge to have as a snack on the go or when you travel!

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S pan

ish Chef

B e t t in a C a m p o lu c c i B o r d i

THOUSAND ISLAND DRESSING Ingredients 2 cups presoaked cashews (soak for 4-6 hrs) 2 tsp nutritional yeast 1 cup water (for blending) Pinch of salt (Himalayan) Pinch of pepper 1 tbsp apple cider vinegar 1 tbsp dill, chopped 1 tsp red onion, finely chopped 1 tbsp chopped gherkins (preferably crunchy) 1 tbsp tomato purĂŠe (best you can get hold of) INSTRUCTIONS Blend cashews, water, salt, and nutritional yeast in a blender.

If needed, add some more water to enable the mixture to get a bit smoother.

Place in a bowl and fold in finely chopped dill, red onion, gherkins, tomato purĂŠe, and finish off with a pinch of pepper.

Use straight away or store in a glass jar in fridge until ready to use. This is a great creamy dressing that goes well with any salad or as a creamy topping on open sandwiches!

I love this dressing drizzled over a full plate of seasonal veggies, salad style, but with everything you can get your hands on!

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The

ar t of plant-based food

Aussie, Tina Khoury, Vegan Food Stylist + Photographer

The Barefoot Housewife Aussie, T ina Khoury Vegan Food Stylist + Photographer Instagram: @thebarefoothous ewife

Q: Tina, you’re a food stylist and photographer, graphic designer, wife, mother to three boys, and successful blogger. What can’t you live without in the kitchen?

A: My blender. I use it every day, for just about everything! Raw desserts, smoothies, hummus, salad dressings, and even pastries.

Q: Five of your favorite ingredients?

A: This was a difficult one to limit to five!

1. Dark chocolate 2. Lemon 3. Tahini 4. Cashews 5. Figs Q: Any food secret you swear by?

A: When produce is in season, it’s time to stock up the freezer!

Q: What’s your week like?

A: You’ll often find me in my local op shop or market searching for props, experimenting in the kitchen, standing on chairs (for that all-important top-down shot), or cleaning my forever messy kitchen!

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T ina

The

ar t of plant-based food

Aussie, Tina Khoury, Vegan Food Stylist + Photographer

Rain

Blend together in a high-speed blender or food processor: 2 cans of organic chickpeas, rinsed and drained ¼ cup lemon juice ¼ cup Mayver’s Hulled Tahini 1 garlic clove ½ tsp salt While blending, slowly drizzle in enough water to achieve your preferred consistency.

Taste and add more lemon or salt if desired.

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bow

Hu

mm

us

Then divide into 3 bowls and add: For Red: Add ½ cup raw beetroot purée.

For Yellow: Add ½ tsp turmeric, ¼ tsp ground cumin, ¼ tsp ground coriander, ¼ tsp sweet paprika For Green: Add ¼ tsp spirulina powder (for color, you shouldn’t be able to taste it), 1 spring onion finely chopped, 1 bunch mint finely chopped.

Drizzle with good quality extra virgin olive oil prior to serving and a sprinkle of za’atar if desired. Enjoy!

T ina Khoury

Ingredients Base 1 cup dried apricots 1 cup shredded coconut 1 cup macadamias Slice 2 cups raw cashews, soaked overnight, rinsed, and drained 1 fresh mango, diced (approx 1½ cups) ¼ cup coconut oil ¼ cup maple syrup (or preferred sweetener) 3 tbsp coconut butter 1 tsp vanilla Zest of 2 limes Juice of 2 limes (approx 50 ml) 3 large passion fruits Handful of fresh raspberries Topping (optional) ½ cup shredded coconut ½ cup chopped macadamias Berry Salsa 1 punnet each of blueberries, strawberries, and raspberries, all diced small Zest and juice of ½ lime Big handful of fresh mint, finely sliced Optional: pulp of 1 large passion fruit INSTRUCTIONS Line the base and sides of a 23 x 13 cm container with baking paper (this makes it easier to remove later).

Blitz all the base ingredients until the mixture just comes together, taking care not to over-blitz; some texture here is good!

Press into your container and pop into the freezer while you make the slice.

Blitz all the slice ingredients, except for the raspberries and passion fruit pulp, until smooth.

Tip: Taste and adjust the sweetness/tartness here with extra maple syrup or lime juice.

Stir in the passion fruit pulp. Pour over your base.

Press fresh raspberries into the mixture, then smooth off the top with a spatula and return to the freezer.

Lightly toast the topping. When cool, press into the slice and return to the freezer overnight.

Take out of the freezer to defrost a little before cutting.

Combine your berry salsa ingredients and top your slice just prior to serving. Hope you enjoy!

thebarefoothousewife.com.au

Photos: Tina Khoury

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The

ar t of plant-based food

Stockholm, Marisa Marzipan

STOCKHOLM: Marisa Marzipan Professional Art Director + Mother of Three

Tells Us Her Time-Saving Tricks for Feel -good Recipes with a Passion for Creative Expression Instagram: @missmarzipancom

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Serves 2

Creamy Vegan Mushroom Pasta INGREDIENTS FOR PASTA Olive oil (approx. 2 tbsp) 1 onion, finely chopped 1-2 garlic cloves, crushed 3 portobello mushrooms: 2 chopped, 1 sliced and sautéed (set the sliced, sautéed one to the side) 100 ml white cooking wine 250 ml oat cream A handful of chopped fresh parsley 200 g pasta of choice, cooked 3 tbsp pine nuts Salt and pepper INSTRUCTIONS FOR PASTA Add a splash of olive oil to your frying pan. Fry the onion and garlic until they are soft and turning translucent.

Add the chopped mushrooms, frying until softened.

Season liberally with salt and pepper.

Add the cooking wine. Allow the alcohol to evaporate and cook until liquid volume is reduced by half.

Add the oat cream (or vegan cooking cream of choice). Allow sauce to simmer uncovered for 5 minutes.

Add cooked pasta to the pan, tossing to coat with sauce. Add the parsley. Serve pasta immediately, garnished with the sliced sautéed mushroom, a generous amount of bread crumb topping, and vegan parmesan if you wish.

INGREDIENTS FOR HERBED ZESTY BREAD CRUMBS 1 thick slice of sourdough bread ¼ finely chopped, deseeded red chilli A handful of chopped fresh parsley Zest of a lemon, finely grated 2 tbsp olive oil 3 tbsp toasted pine nuts INSTRUCTIONS FOR HERBED ZESTY BREAD CRUMBS Blitz sourdough in a food processor until you have a rough crumb.

Add chilli, parsley, and lemon zest and blitz quickly to combine.

In a pan over medium heat, fry the crumb mix in the olive oil.

When golden and toasty, tip crumbs into a bowl and combine with the pine nuts. *The bread crumbs and mushroom sauce can be made ahead and then rewarmed, and the mushroom slices can be pan sautéed just before serving.

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The

ar t of plant-based food

Stockholm, Marisa Marzipan

Marisa Marzipan Q: What can’t you live without in the kitchen?

A: An oven. I love to bake cookies, cakes, buns, you name it, and oven-roasted veggies are one of my meal staples.

Q: Your favorite ingredients?

A: 1. Oats. I love porridge, muesli, and granola, and I make oat flour to use in pancakes, waffles, cookies, and even fudge.

4. Sweet potatoes. I joke that they are the base of my personal food pyramid, but they could well be. I use them in everything from veggie burgers to brownies.

5. Nuts. They’re so versatile and I probably use them in some form in around 70% of all the food I make. My favorite milks are made from almonds, cashews, and walnuts, and I am a nut butter fiend, with a particular fondness for peanut butter.

Q: Any food secret you swear by?

2. Turmeric. Right now, it’s everywhere, but with good reason. Aside from its well-documented health benefits, it’s surprisingly versatile, imparting a lovely flavor and color in both sweet and savory dishes.

It takes old favorites to a new level.

3. Chocolate. I love it and I eat it daily in some form. It makes an appearance in many of my baked treats, smoothies, and cereals, whether in the form of cacao, cacao nibs, raw chocolate, or 85-90% super dark dairy-free chocolate. I like the intensity of flavor and the lack of sugar is a bonus! missmarzipan.com

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A: It’s not really a secret as such, but food prep often saves the day in my busy home. Vegetables can be roasted and frozen for later use.

Sauces, purées, dressings, compotes, jams, and vegetable stock paste can be made in advance. I have never met a cupcake or muffin that hasn’t frozen and defrosted well, and this is my big time-saving trick when organizing birthday parties for my kids! Having pre-cooked rice, quinoa, or buckwheat ready to go also helps to create midweek meals in minutes.

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The

ar t of plant-based food

}

Best of Vegan: Kim-Julie Hansen

B E ST of V EGAN : K i m - J u l i e H a n s e n Plant-based Blogger, Author, Inspiration + Nomad Instagram: @brusselsvegan | @bestofvegan | @veganchallenge | @veganreset

{

} R e d V e lv et C o c o n ut Tr u f f l e s Ingredients Truffles ½ beet (peeled, make sure it’s not too big) 1 tbsp beetroot powder 1 cup finely shredded unsweetened coconut ¾ cup ground almonds 2 tsp cacao powder 2 tbsp white almond butter 2 tbsp melted coconut butter 2 tbsp brown rice syrup White chocolate coconut coating ½ cup melted cacao butter ¼ cup coconut butter 2 tbsp brown rice syrup 1 cup finely shredded unsweetened coconut INSTRUCTIONS Mix all the truffle ingredients in a food processor until you obtain a dough-like consistency (if it’s too dry, add some almond butter or brown rice syrup).

Form the dough into 1 inch truffles using your hands.

Place the truffles in a container and put them in the freezer for about 10-15 minutes while you make the coating.

For the coating, melt the cacao and coconut butters in a small pan (careful not to burn them).

In a bowl, mix the the melted butters with the rice syrup using a whisk or a fork. Let the mixture cool for a few minutes.

Using a toothpick or your hands, coat the truffles with the white chocolate mixture one by one and dip them in the shredded coconut.

Place them in the freezer or fridge for about 10 minutes before eating.

If there’s any white chocolate coating left, you can either coat the truffles a second time or freeze the mixture in an ice cube tray to make vegan white chocolates (add cacao powder to make regular vegan chocolates).

Enjoy!

Note: If you don’t have a food processor, you can either use your blender’s pulse function or omit the beet and use more beet powder. You may have to adjust the other ingredients’ amounts.

brusselsvegan.com

The

ar t of plant-based food

Best of Vegan: Kim-Julie Hansen

K im - Julie Ha n se n

Sliced radishes

Baby spinach

Cherry tomatoes

Turmeric spiced chick peas

Spiralized zucchini

Red bell pepper Avocado Celery

Alfalfa sprouts Shiitake bacon

Yellow bell pepper

Butter lettuce

Radicchio lettuce Vegan wild garlic (ramson/Bärlauch) pesto

Turmeric spiced chick peas

Ingredients ½ cup cooked quinoa with oriental spice mix 2 tbsp vegan wild garlic (ramson/ Bärlauch) pesto 1 handful chopped radicchio lettuce ½ yellow bell pepper 1 stalk celery ½ red bell pepper 1 jar chickpeas (already cooked, weight when drained: 230 g) 3 tsp ground turmeric 2 tsp coconut oil Pinch paprika powder ½ tsp sea salt 1 handful baby spinach ½ handful butter lettuce 100 g fresh shiitake mushrooms ½ handful alfalfa sprouts 1 small (or ½ big) ripe avocado ¼ zucchini (spiralized) Cherry tomatoes, radishes, and fresh basil to garnish 2 tbsp tahini Juice of 1 tangerine 2 tbsp water

Quinoa with oriental spice mix

} R a i n b o w Sa la d Ja r s with Sh i ita k e B a c o n

INSTRUCTIONS Chop or dice all the veggies.

For the turmeric chickpeas, rinse and drain a jar of chickpeas and cook them in a pan with 1 tsp coconut oil, 1 tsp ground turmeric, and a pinch of paprika and sea salt at the highest heat for about 3-5 min.

For the shiitake bacon, slice the shiitake mushrooms and bake them with coconut oil and sea salt on a baking tray lined with parchment paper at 180°C/ 350°F for 20-30 min, depending on how crispy you want them to be.

For the TTT (Tahini-Tangerine-Turmeric) dressing: in a cup or small bowl, mix 2 tbsp tahini with the juice of 1 tangerine, 2 tsp ground turmeric, and about 2 tbsp water. You can use a fork or a whisk.

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The

ar t of plant-based food

Vegan Foodie Leonie Molkentin

Germany Vegan Foodie

Leonie Molkentin a Love for Healthy Living and a Passion for Photography + Getting Creative I n stag r am: @ nat ural l y l eyone e

{

Raw blueberry mango minicakes with a chocolate buckwheat base

INGREDIENTS (makes about 6 with a diameter of 6 cm)

For the base 5 tbsp raw cocoa 30 pitted dates 70 g buckwheat

For purple layer 125 g soaked cashews (soaking overnight is best) 1 tsp spirulina 300 g frozen blueberries 2 tbsp coconut or soy yoghurt 3 tbsp soy milk For yellow layer 125 g soaked cashews ½ tsp vanilla 1 mango 3 tbsp soy milk

For chocolate sauce ¼ cup raw cocoa ¼ cup coconut oil Agave syrup to taste

}

For decoration Set slices of mango and blueberries aside Desiccated coconut Edible dried rose petals

instructions Let cashews soak in water for a couple of hours, best is overnight.

Wash and rinse well after soaking.

Blend dates and cocoa in a food processor until you get a smooth texture (or chop into really small pieces) and mix in buckwheat.

Press mixture into mini cake or dessert rings (diameter of 6 cm) and set in the freezer.

When the base is placed to set in the freezer, blend soaked cashews, spirulina, blueberries, yoghurt, and soy milk until smooth and add into forms as next layer. Set back into the freezer for at least 30-60 mins for the layer to set.

For the yellow layer, blend soaked cashews, vanilla, mango, and soy milk until smooth and add into forms as top layer.

Add fresh fruit on top, such as mango and blueberries, and some dessicated coconut and rose petals for decoration. Set in the freezer for at least 6 hours and top with chocolate sauce before serving.

Note: These mini cakes can easily be stored in the freezer for some time to be prepared whenever you are craving a sweet treat!

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Q: Any food secret you swear by?

A: When it comes to baking, I love to use chia eggs or flax eggs, soaked seeds in water, as a substitute for eggs. It really is a great alternative that I love to show people that ask me how to bake an eggless cake, and it makes the batter stick together. This is my food secret when I try to veganize recipes that I used to love before I started my plant-based diet.

Q: Five of your favorite ingredients?

A: Bananas, dates, spinach, lentils, and chia seeds.

Q: What can’t you live without in the kitchen?

A: That’s a tough question, but I’ll definitely go with my food processor! I use it every day for smoothies, soups, shakes, making nut milk, and creating sweet treats, such as raw cakes or bliss balls. The opportunities are endless.

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The

ar t of plant-based food

California Chef + Author Laura Miller

I n s tag r a m : @ i m l a u r a m i l l e r

Raw. Vegan..

Not Gross California Chef + Author Laura Miller Known for Her Irreverent Approach to Raw Food and Her Quirky and Gorgeous Wearable Produce

Q: What can’t you live without in the kitchen?

A: I make super simple food for myself, so most of the time I just need sharp knives and sturdy cutting boards.

Q: What are five of your favorite cooking ingredients?

A: Avocados, spinach, frozen berries, fresh herbs, and I always have a jar of kimchi in the fridge!

imlauramiller.com

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Q: Any food secret you swear by?

A: Fresh lemon juice and highquality sea salt.

Q: Why was creating this book important for you?

A: I wanted to offer an honest real-world perspective on raw vegan food that was not only accessible, but also delicious!

Photos: David Loftus

raw • 6 servings

GINGER GRAPEFRUIT GRANITA INGREDIENTS 3 cups fresh grapefruit juice ¾ cup agave nectar 2 tbsp grated fresh ginger Grated zest of 1 lime INSTRUCTIONS Put all the ingredients in a blender and blend until smooth, then pour into a shallow glass dish, cover with plastic wrap, and freeze overnight.

Using a fork, scrape the mixture until flakes form.

Return to the freezer until ready to serve.

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Vegan Inspiration Couple, Christina and Raymond of 3 Bunnies

R A Y M ON D POWELL & A N I ST I R H C G R E B N R STE s e i n n of 3 Bu

Vegan Inspiration

Couple

A: A lot of people get carried away and try a whole bunch of new things they see on the internet or TV; when it doesn’t turn out the way they thought it would, they get discouraged and stop cooking altogether. So keep things simple. Lots of veggies, fruits, and love (our special ingredient), and once you master the basics, then go out and try new things.

On Eating as Close to Earth as Possible, Avoiding Packaged Foods, and Olives Making the Perfect Vegan Steak

A: Olives, olives, and olives. Especially for meat substitutes: just put them in a high-speed blender with your favorite legumes or mushrooms and seasonings and there’s your perfect cruelty-free steak. Personally, we stay away from store-bought meat substitutes because the majority are processed. Tempeh is amazing though!

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3 Bunnies

I n stagram: @ 3.bunnies

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Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

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Q: What ingredients do you think are underused at home when we cook?

Q: Any food secret you swear by?

A: The whole purpose of food is to fuel your body. When you eat as close to earth as possible, you get the best nutrition your body needs. So our secret is to eat your veggies and avoid packaged foods as much as possible.

Beetroot hummus INGREDIENTS 1½ cups chickpeas 2 tbsp chopped beetroot 2 tbsp tahini 1 tbsp lemon juice 3 cloves garlic ½ tsp olive oil ¼ tsp cumin ¹/8 tsp black pepper ³/8 tsp pink Himalayan salt

INSTRUCTIONS Combine all ingredients in a food processor and combine well.

Serve with veggies of choice (we used broccoli, celery, and carrots) and enjoy.

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Christoffer Persson, The Plant Feed

Plant-based, Delicious, Healthy, Cruelty-Free Food Inspiration Christoffer Persson Instagr a m: @ th e p l an t fe e d

Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: It’s not new at all, but I just recently got a proper mandoline and it’s just way easier to make your food look good. Using a spiralizer is another way of making your food look a bit more fancy.

Q: What ingredients do you think are underused at home when we cook?

A: While not being totally forgotten, I think French green lentils and Chateau and Beluga are great to add to almost any salad or soup. Nutritious, tasty, and they look pretty at the same time.

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Christoffer

Ramen with black rice noodles, pak choi, and shiitake INGREDIENTS Ingredients for the broth ½ l water 1 tbsp sweet white miso paste 1½ tbsp umami paste w/ ginger ½ tbsp tamari ½ spring onion, chopped Handful of shiitake mushrooms Lemon juice from ½ lemon Chili (as much as you like) Additional ingredients Pak choi Radish

Sesame seeds Black rice noodles INSTRUCTIONS Pour the water into a pot and add the ingredients for the broth. Bring to boil and let it simmer for about 5 minutes. Season to taste with tamari. Adding a few drips of toasted sesame oil can also be nice.

Add the rest of the vegetables and the cooked noodles. I usually cook them on the side and add them at the end, but you could also throw them in the broth and cook it all together. If so, make sure your broth tastes the way you want before adding the noodles so you don’t overcook them while seasoning the broth.

theplantfeed.com

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Marie Nichols, English Culinary Blogger

Vegan Is More than Just Salad Marie Nichols, English Culinary Blog ger and Her Passion for Plant-based Foods Instagram: @papaya_sunshine

M a r i e ’ s Le s s o n s f o r the Kitchen 1.

I recommend using avocados more in desserts. They bring a delicious creamy texture to a recipe, especially chocolate pudding. It’s almost impossible to taste, so even those that don’t like avocado will still get the benefits of this nutritious fruit.

2.

I think nutmeg should be used more. It offers a really subtle but sweet characteristic to recipes. It even adds complexity to simple vegetable dishes.

3.

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Chocolate is the secret to happiness.

Chocolate and Vanilla Ice Cream Sundaes S e rv e s 2 4 large sliced frozen bananas 1 tsp vanilla bean paste ¼ cup cold coconut cream Blend in a high-speed blender until you have a thick, creamy consistency.

Warm chocolate sauce 2 tbsp coconut oil 2 tbsp raw cacao powder 2 tbsp pure maple syrup Gently warm all the ingredients together in a bowl resting over a saucepan of boiling water.

Stir well until you have a silky rich chocolate consistency. Drizzle over your ice cream sundaes and top with hazelnuts, cacao nibs, and raw chocolate.

Blueberry and Chia Seed Muffins 1½ cups all-purpose self-rising flour 2 tbsp chia seeds ¼ cup applesauce ¾ cup almond milk ½ cup coconut sugar (I often blend mine in the blender to make it superfine for extra fluffy cakes and muffins) ¼ cup maple syrup ¹/³ cup melted coconut oil 1 tbsp vanilla extract 1 tbsp apple cider vinegar ¾ cup fresh blueberries (if using frozen, you may need to extend baking time by 5 minutes) Preheat oven to 160°C/320°F. In a bowl, add the apple cider vinegar to the plant milk and leave for 5 mins to curdle. Then add the chia seeds and leave for another few mins. Now add your applesauce, maple syrup, and vanilla. In a separate bowl, add your dry ingredients and mix well. Add your wet to your dry and mix well until evenly combined. If too wet, add a little more flour; if too dry, add a splash of milk, but you should have a perfect cake batter consistency. Lastly, fold in the blueberries. Divide the mixture evenly into well-greased muffin tins or cases, if you prefer.

You should get around 8 muffins, depending on the size of your tin.

Bake for 20-25 mins, checking they don’t burn.

Allow to cool before removing from tin. Enjoy!

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Los Angeles, Chef Rhiana de Hoyos

Los Angeles: Chef Rh ia n a de H oyo s on Creating Unforgettable Meals that Even a Non-vegan Would Enjoy and What to Include in Every Meal Instagram: @rhianamygdala

Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: I would highly recommend using vegetable broth in place of oil when cooking.

Q: What ingredients do you think are underused at home when we cook?

A: Fresh and dried herbs!

Q: Any food secret you swear by?

A: Anytime I create a meal, I make sure I include a green, a grain, a bean, and some sauce. I learned that from Lindsay S. Nixon, author of The Happy Herbivore. It has made a world of a difference in how I feel.

lherbemuse.com | Tumblr: lherbemuse.tumblr.com

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Photos: Rhiana de Hoyos

BREAKFAST TOFU MIGAS INGREDIENTS 3 corn tortillas cut into 1’’ x 2’’ pieces 1 cup canola oil ²/³ block of firm tofu, drained and crumbled ¹/³ red pepper, chopped ¹/³ yellow onion, chopped ½ jalapeño, seeded and diced 3 inch piece of store-bought soyrizo (about ¹/³ cup) ½ cup shredded vegan cheese INSTRUCTIONS First, make the tortilla chips. I like to quickly deepfry the tortillas in canola oil just until the edges are golden and the tortillas are crispy. (You can also brush the tortilla strips before cutting them with a bit of canola or coconut oil, then slice them and bake them for 10-15 minutes at 175°C/350°F.) In a pot on medium heat, heat the canola oil.

It’s ready when a piece of tortilla sizzles the moment it’s dropped in. Add the tortilla pieces in 2-3 separate batches and cook for a little less than a minute, remove with a slotted spoon, and place cooked tortillas on a plate lined with paper towels (to soak up any excess oil) and season with a small pinch of salt. Once all the tortillas are cooked, set aside.

In a non-stick skillet, heat up ½ tbsp of oil and cook the pepper, onion, and jalapeño for a few minutes. Add the soyrizo and cook for another 2 minutes, breaking up the soyrizo and coating the cooked veggies with it. Add toasted tortillas and firm tofu and toss to coat. Next, add ½ cup shredded vegan cheese and cook for 1 minute, mixing all the ingredients. Remove pan from heat, cover, and set aside for a few minutes. Serve tofu migas with salsa and fresh avocado or guacamole.

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