DISPLAY UNTIL 12/31/22 CAN$10.99US$9.99 plant-based food lifestyle Mozzarella Arancini ✶ Latke Quiche ✶ Gingerbread Brioche Cinnamon Rolls Our dessert bucket list p.30 A Las Vegas food tour p.73 Luxury vegan taste test p.66 the fnageViletmignon! HOLIDAY food issue Inside: CHARCUTERIEFOIECAVIARGRASBONBONSCHAMPAGNE&TRUFFLEEVERYTHING (all vegan!) 15 Must-MakeRecipes ✶
MIYOKOS.COM/BUTTER
Discover why celebrated chefs, like blue ribbon award-winning pastry chef Nicole Rucker from Fat+Flour Los Angeles love Miyoko’s, and learn their buttery secrets to elevate your holiday cooking & baking to Phenomenally Vegan® new heights.
DAIRY FREE • NON-GMO • NO ARTIFICIAL COLORS OR FLAVORS | FIND RECIPES @KITEHILLFOODS Go to Dairy-Free Baking Swap Taste why Kite Hill® Cream Cheese is your In hot or cold recipes, Kite Hill® Almond Milk Cream Cheese bakes and cooks as a one-to-one substitute. It’s perfect topped on delicious cupcakes, in hot appetizers, or traditional dips. Now you’re free to create endless holiday joy! Reserved.RightsAllHill,KiteDBAInc.Foods,Lyrical©2022
HachetteGo.com
Plant-based eating doesn’t have to be hard! The delicious recipes in this New York Times bestselling cookbook are easy-to-follow and guaranteed to keep you inspired and motivated.
Vegan lifestyle expert Tracye McQuirter teams up with her mom to share secrets for maintaining radiant health, and 100 of their favorite plant-based recipes that have kept them looking and feeling ageless.
@HachetteGo @HachetteBooks Facebook.com/HachetteGo
The 10th Anniversary edition of this classic cookbook features 25 new dishes, revisions to old favorites, and tips for making your kitchen a vegan paradise.
Celebrate the holidays the vegan way with Hachette Go!
Featuring150 plant-based recipes from a range of global cuisines, Vegan Richa’s Instant Pot™ Cookbook will quickly become a staple in your kitchen.
Our seasoning
View recipes and order online at tastewatsons.com
bags can be bundled with beautiful, decorative and earth-friendly recycled glass jars. THIS SEASON GIVE THE GIFT OF SEASONING Make your holiday
everyday) meals burst with umami-infused flavors using Watson’s organic, traceable,
‘TIS SEASONINGTHE blends (and and ethically sourced
seasoning blends.
Photo: Seed Programs International, Guatemala
Some charities like Heifer International promote “sending a cow” or “giving a goat.” But the foods that nurture people the most are the same foods that best protect animals and the environment. Choosing a gift-donation to A Well-Fed World’s Plants-4-Hunger program directly supports plant-based feeding and farming projects that nourish children and communities in need throughout the U.S. and around the world. We give 100%! 4 hunger.org
to give and receive!
Seeds & BeansSchool Meals Food Forests
plants
The BestSaveGiftanAnimalFeed a Child
Community Gardens
VegNews sits down with Freya Cox, The Great British Bake Off’s first vegan baker, to discuss her journey to veganism, her time on TV, and her sumptuously sweet cookbook.
26 A VEGAN TAKE ON BAKE OFF
88
19 A CHEF SHIFT
20 MUST-KNOW NEWS
HOLIDAYTHE issue
40 THE MELTING POINT
VegInDepth
Big-name chefs are finally starting to see the vegan way, and the mainstream food world is following suit.
caption
14 PUBLISHER’S NOTE
10 VEGNEWS HOLIDAYS 2022 Au.Helencredit:Photo2022.Co.PublishingStreetPage
30 THE DESSERTVEGNEWSBUCKET LIST
Deconstructed halo halo in Sydney, next-level gelato in Philadelphia, and layered white chocolate tiramisu in London. We’re counting down some of the most refined, fun, and gotta-try-it desserts around the world.
The latest in food, health, environment, and animals
▲ Pies,
Vegan cheese has never been better, or more widespread, than it is today. And we have one Canadian company to thank for cracking the dairy-free cheese code 15 years ago. cakes, and tarts galore—the holidays just got a lot sweeter.
FALL 2022
Keeping you informed on all-things veg
Publisher Colleen Holland gives you the inside scoop on VegNews.
VegNow
A closer look at today’s intriguing topics
Nov. 8
We catch up with rising vegan star Priyanka Naik for five lightning round questions.
It’s time to get Friendsgiving started with Whipped Feta Dip With Caramelized Figs & Pistachios, Holiday Skewers With MushroomCarrot Gravy & Cranberry-Orange Sauce, Spiced Gingerbread Brioche Cinnamon Rolls, and more.
Keep the tab open—we’re touring the best bars across the country. SUGAR & SPICE
VegNews (ISSN 1544-8495 or USPS #18640) is published quarterly by Fresh Healthy Media, LLC, 514 Front Street, Santa Cruz, CA 95060. Print subscriptions are $25/year in the United States and $40/year in Canada. Periodicals Postage Paid at Santa Cruz, CA and additional mailing offices. POSTMASTER: Please send address changes to VegNews, PO Box 469075, Escondido, CA 92046-9075. CrossroadsPantry,Rachel’sMissBanackissa,Murielle contents 44 68 73cover photographed by Emily Utne
44 BETTER TOGETHER
In an unassuming warehouse, Miss Rachel’s Pantry seamlessly blends homestyle cooking with fine dining to create incredible vegan meals for in-the-know Philadelphians.
68 PHILLY’S SWEET LITTLE SECRET
This year, we’re having a Mexican Christmas complete with Oyster Mushroom Pozole Rojo, Mexico CityStyle Huitlacoche Tamales, Arroz de Abuelita, Champurrado, and more.
Departments 82 VEGSTYLE 84 VEGBEAUTY 86 VEGADVICE 88 VEGMEDIA 92 VEGPICKS The End 96
London’s history, diverse cultures, and wicked-good vegan cuisine make the city a vegan mecca. RAISING THE BAR
76 VEGVACATION
Forget gambling: for a guaranteed windfall, head to Las Vegas for everything from vegan caviar appetizers to jumbo cheesy tacos.
73 VEGESCAPE
66 TASTE TEST
12 VEGNEWS HOLIDAYS 2022 VegNews (ISSN 1544-8495 or USPS #18640) is published quarterly by Fresh Healthy Media, LLC, 514 Front Street, Santa Cruz, CA 95060. Print subscriptions are $20/year in the United States and $35/year in Canada. Periodicals Postage Paid at Santa Cruz, CA and additional mailing offices. POSTMASTER: Please send address changes to VegNews, PO Box 469075, Escondido, CA 92046-9075.
Food+Travel
56 TAMALES & TRADITION
From cruelty-free foie gras to truffleinfused everything, veganism has never been so luxurious. VegNews editors tested everything lavish so you can be prepared for both gifts and gatherings.
98
freshest, organic ingredients we can find to make handcrafted, delicious plant-based foods that are great for your tastebuds, your body, and the environment. Inspired by our farmer’s market bestseller, we’re bringing you our All-Day Egg Scramble. Now you can enjoy your scrambles without walking on eggshells.
- FREE, FLAVOR - FULL HODOFOODS.COM/RECIPES | @HODOFOODS Minh ,
EGG Hodo Founder
Colleen Holland
This is a whole new era, and I am living for it! And not just for the enjoyment of participating in celebratory food tradi tions in a completely normalized way, but because food is such a powerful tool for getting the conversation started about what contemporary vegan living is all about . In some circles, the act of abstaining from animal products is still synonymous with deprivation, but there’s no better way to set the record straight than through the simple act of sharing food.
Publisher + Co-Founder
If you’d like to try harnessing the power of vegan food and transforming it into an easy and accessible form of advocacy, the holi days are your opportunity. After all, everyone loves to eat—especially when the food looks, smells, and tastes tantalizing. In this issue, we spotlight myriad ideas galore to inspire you, and here's just a taste ...
The bucketonLasCrossroadsmillestrawberryfeuilleatinVegasismydessertlist.
Whether treating an omnivorous friend to a decadent meal at Crossroads in Las Vegas (p.73) or savoring home-cooked comfort food together at Miss Rachel’s Pantry in Philadel phia (p.68), their perception of vegan food is guaranteed to be changed forever.
The Power of Food
4/AWARD-WINNING TREATS
our guide to the ultimate vegan Friendsgiving potluck (p.44) and Mexican Christmas feast (p.56) to ensure a delicious end to 2022.
Whether it’s a batch of fresh-baked choco late chip cookies for your office or one of the extraordinary desserts on The VegNews Dessert Bucket List (p.30), in my opinion, desserts have the power to change the world.
3/MAGICAL MENUS
1/DIVINE DESSERTS
Imagine walking into a party and trying caviar, foie gras, and filet mignon—and every last bite is plant-based (p.66). Today, it’s easy to show your guests that there’s simply no reason to dine on animals.
5/GATHERING WITH FRIENDS
Nothing changes hearts and minds more than the simple act of gathering around a big table to share a convivial meal. Don’t miss
14 VEGNEWS HOLIDAYS 2022 publisher’s note
Happy holidays!
As the first vegan contestant on The Great British Bake Off , Freya Cox inspired the VN team to don our aprons and pull on our baking mitts. Our interview with her will have you doing the same (p.26).
2/BONAFIDE DOPPELGANGERS
Flash forward 27 years, and the vegan culinary world has been utterly trans formed. Advances in food technology have taken plant-based cuisine in incredible new directions, seemingly at warp speed. Even a decade ago, who could have imagined sitting down to a festive Friendsgiving dinner replete with whipped feta with caramel ized figs and pistachios (p.47), crispy aran cini stuffed with gooey mozzarella (p.49), or indulgent tiramisu crowned with fluffy white chocolate mousse (p.35).
THERE’S NOTHING LIKE BEING PASSED an hors d’oeuvre topped with vegan caviar at a holiday party to remind us of just how far we’ve come since the early days of the vegan movement. Back when I first took the plant-based plunge, we were lucky to have hummus and crackers, a humble Tofurky roast (which launched in 1995, the year I went vegan), and a simple chocolate mousse made from silken tofu. And that’s if all the stars were in alignment.
READER Q+A 65% Hot chocolate 26% Pumpkin spice latte 9% Soy nog
@dearbellacreamery
What’s your favorite seasonal drink?
VEGNEWS.COM 15 Shout us out with the hashtag #vegnews for a chance to be featured in the magazine. Find us on social media or email us at hello@vegnews.com. your We’d love to hear from you! VN READERS SHARE WHAT’S ON THEIR MINDSSAY
VEGNEWS.COM
“We started our morning with a copy of @VegNews’ latest issue.”
“I’m ready to eat the cover of my @VegNews!” @live.run.veg.llc
“Thank you @VegNews for including us in the Summer Issue! We love being a part of this growing community.”
@cocina_plantosaurus
“Does anyone else get excited when the latest @VegNews Magazine hits their mailbox? It’s the only magazine I still read in print.”
“What an honor to be recognized by the world’s #1 plant-based magazine—let alone be on the cover! This is a really big moment for us because we’ve read VegNews for years and never thought in our wildest dreams that we’d be here.”
‘
@easyveganblogger
@mintyzllc
plant-based food lifestyle SIZZLIN’ SMOKIN’ SAUCY TEXAS VEGAN BBQ THE CITIES ISSUE p.50 Inside! CHILL OUT! SUMMERGUIDE EpicRoadCaliforniaTrip p.68 ✽ WITH SUMMER-READY,OURPLANT-BASEDRECIPES Plus! HOLLYWOOD S Best Vegan Ice Cream p.98 Crispychickenvegan AUSTIN p.31 Plant-basedhibachiin ATLANTA p.33 CubanVeganin MIAMI p.34 Fish-freesushiin HONOLULU p.74 Sri Lankan in PORTLAND p.96 MustReads! 1. How to Create the Ultimate Holiday Vegan Charcuterie Board 2. 36 Fabulous SidesThanksgivingVegan 3. The VeganEssentialGuide to Starbucks Fall Drinks 4. 30 FoundOtherCandiesHalloween(andTreats)WeatTarget 5. The HanukkahGuideVegNewstoVeganDishes GET VEGNEWSMOREEVEN by VegNews.com!VegNewslettertosubscribingourFREEandVegNewsRecipeClub—signupon “VegNews’ wedding feature is my favorite feature of the year! I love reading the love stories and the delicious menus.”
Sabrina Simon
Favorite holiday cookie: Chocolate chip
My most treasured holiday tradition: Filling stockings with fun little treasures
How I’m celebrating Thanksgiving: I love Friendsgiving dinners with fellow plantbased friends.
Favorite Thanksgiving side dish: My famous Brussels sprouts sliders
Where I live: Los Angeles, CA
Where I live: Chicago, IL
GMO-FREE • GLUTEN-FREE BONE CHAR-FREE sjaaks.com Free gift w/$40 purchase. Use code at checkout:VegNewsVegNews22Readers Only: More details www.sjaaks.com/vegnewson: 16 VEGNEWS HOLIDAYS 2022
Favorite holiday cookie: Spiced iced gingerbread cookies
My most treasured holiday tradition: Jewish Christmas (Chinese food and a movie)
How I’m celebrating Thanksgiving: A vegan potluck with family and friends
FREYA COX
Tamales & Tradition, p.56
Favorite Thanksgiving side dish: Sweet potato purée
A Vegan Take on Bake Off, p.26
The Melting Point, p.40
Philly’s Sweet Little Secret, p.68
Where I live: Los Angeles, CA
MCLAUGHLINSARAH
My most treasured holiday tradition: A Christmas Eve walk around my favorite village with my family and dogs—even in the pouring rain!
Where I live: North Yorkshire, UK
CONTRIBUTORS
Veg for: Three years
My most treasured holiday tradition: Expressing gratitude
MARLA ROSE
Veg for: 10 years
Favorite holiday cookie: Snickerdoodles
Favorite Thanksgiving side dish: Garlic mashed potatoes with mushroom gravy
Favorite holiday side dish: Red cabbage with spices and raisins or sticky roasted Brussels sprouts with a balsamic glaze
Veg for: 14 years
Favorite holiday cookie: I prefer carrot cake or tres leches!
Veg for: 27 years
How I’m celebrating Thanksgiving: Spending time with family and getting out into nature for a morning hike
ANTONIOMARCOREGIL
New Products Editor Sarah McLaughlin
DEPARTMENTS
STAFF
THE FINE PRINT
What’s your favoritedessert?holiday
Nick “ rhubarbStrawberrypie” Laurie “ My cookiesveganizedmom’smintandcreampie ”
“Italian zeppole cookies drizzled with vegan Nutella”
Publisher & Co-Founder Colleen Holland
Digital Editors Tanya Flink, Kat Smith
Artwork Manager Laurie Johnston
Senior Editor Richard Bowie
Single Issues of VegNews are available for $9.99 postpaid.
VegBeauty & Style Aruka Sanchir
“ Dark chocolate bark loaded with peppermintcrunchy” Tanya “stickyHomemadetoffeepudding ”
Jasmin “ Vegan doughnutsjellyforHanukkah ”
Publication of an article does not necessarily reflect the official position of Fresh Healthy Media, LLC.
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Associate Editor Jocelyn Martinez
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News Editor Nicole Axworthy
“Vegan budín, a Americancaramellysuper-moist,Latinbreadpudding ”
Art Director Emily Utne
ANDREW ZIMMERN
FOOD / HEALTH / ENVIRONMENT / ANIMALS / BUZZ
“The world needs to eat less meat … [New vegan] products are pure genius, giving you all the sustainability and health benefits of plant-based, without the compromise on taste and texture. I think [they’re] going to revolutionize our world.”
MICHAL ANSKY
Top Chef alum and co-founder of PLNT Burger, fighting the climate crisis with his totally vegan chain
The first-ever British chef to be awarded three Michelin stars who now serves whole-cut vegan lamb
SPIKE MENDELSOHN
GORDON RAMSAY
“When you’re looking at our planet, happening,change,climatewhat’sandallthecarbonemissions,it’senoughdatatomakeagoodargumentforwhyweneedtoredefine.”
A CHEF SHIFT
“After all these years, I can finally admit that I actually love vegan food. It’s taken me 20 years to get to this point.”
Acclaimed MasterChef judge who gives SuperMeat’s cell-based, lab-grown chicken of the future her seal of approval
“The activity in the leastconsumptionhavespaceplant-basedisvitaltoahealthyfoodsystem…[andpersonally]Icutmymeatbyathalfandkeepchoppingawayatit.”
NOWveg
MARCO PIERRE WHITE
McGrathFrankWhite:PierreMarcoGetty;Ramsay:Gordon
VEGNEWS.COM 19
“As someone who loves chicken and incorporates it into family meals regularly, it’s inspiring to see a more sustainable future can be achieved via cultivated chicken … This kind of breakthrough has been a long time coming.”
James Beard Award winner and TV host who is now an advisor to Singapore’s hottest new plant-based chicken brand, TiNDLE
Celebrity chef and TV personality who once boasted about being “allergic to vegans” but now proudly serves plantbased dishes
DO YOU REMEMBER when dining out meant piecing together limp, flavorless meals from restaurant appetizers and sides? Or having someone scoff and huff at you over the phone when you asked about an eatery’s vegan options? Dining while vegan hasn’t historically been a walk in the park, but now, the movement is exploding and big-name chefs are beginning to take heed. The mainstream culinary world may not be as plant-based as we want it to be—yet—but with much of it in the hands of these vegan-curious pioneers, the future is looking bright.
soy-sesamebutterremains:Nowconventionalacidsandsameextractsof3D-printed“ultra-realistic,”filletismadepeaproteinandalgaetomimictherichnessinproteinomega-3fattythatarefoundinsalmon.justonequestiongarlic-lemonsauceorspicyglaze?
The FUTURE of FISH
20 VEGNEWS HOLIDAYS 2022
according to a study conducted by Loma Linda University. The 21-year study of nearly 30,000 men found that those who consumed 1¾ cups of dairy a day (the equivalent of about one medium latte) more than doubled their risk for prostate cancer compared to those who consumed little or no dairy.
“One approach proposed to reduce emerging infectious disease risks is to dramatically reduce meat consumption. In the extreme, this could allow widespread restoration of natural habitats, increasing the health of wild populations while also greatly reducing opportunities for transmission to livestock and people—hence reducing the risks of disease emergence.”
NEWS /now
The increased risk for developing prostate cancer with prolonged dairy consumption,
60%
A NEW, WHOLE-CUT, plant-based salmon is coming to grocery stores in 2023, thanks to Vienna-based food-tech company Revo Foods.
The
Revo Foods’ new salmon3D-printed
—A new report published in scientific journal Royal Society Open Science on why reducing meat consumption is the best way to fight zoonotic disease
VEGNEWS.COM 21 55%
Founders Andy de Jong, MD and Hermes Sanctorum, PhD then challenged themselves by successfully recreating meat from an extinct animal, using a mammoth DNA strand more than a million years old. Paleo bros, there’s no excuse now—time to come to the plant side.
The ralliedrepresentativeMarylandvegetariansupport from 31 other members of Congress, including notable names such as Rashida Tlaib and Karen Bass, saying that vegetarian entrées at foodthroughgovernmentforanmilitarynationalmuseumsfacilities—fromtoparkstobases—beopportunitythefederaltoleaditsownpractices.
Democratic congressman Jamie Raskin sent a letter to President Joe Biden urging his administration to instate meatless meals at all federal facilities to help both improve public health and mitigate the climate crisis.
The percentage of new parents who say they want to introduce their children to plant-based protein, according to a new survey commissioned by leading baby food brand Gerber. “We hear from parents that they want more plant-based options that align with their food and climate values,” Gerber President and CEO Tarun Malkani said in a statement. The company responded to the call this year with its first-ever line of vegan baby food and snacks, paving the way for more plant-based products to enter the market.
Protein from potatoes—not dairy—may be the key to your workout, according to a study published in the journal Medicine & Science in Sports & Exercise. The 22-month study found that the process of building muscle did not differ whether participants consumed potato protein or animal milk protein after strength training. We knew there was something more to our French fry obsession.
VEG for ALL
Mammoth Innovation
Belgian food tech company Paleo has become the first ever to create bio-identical, plant-based woolly mammoth meat. Using precision fermentation, the company utilized yeast to produce heme—a natural compound in plants and animals that makes meat taste like meat—that’s identical to five animal proteins (beef, chicken, pork, lamb, and tuna).
POTATO POWER
NEWS /now
In an unprecedented move, the Turkish Ministry of Agriculture and Forestry has banned the production and sale of vegan cheese , saying that it might mislead consumers. In response, the Vegan Association of Turkey has filed a lawsuit against the government, claiming that the ban “violates the right of access to food of all consumers who have adopted a vegan lifestyle.”
#TeamTurkishVeganCheese 24 VEGNEWS HOLIDAYS 2022 CreameryMiyoko’sCheese:
EATING HIGHER AMOUNTS OF FISH COULD INCREASE THE RISK OF MALIGNANT MELANOMA BY 22 PERCENT , according to a new study published in the medical journal Cancer Causes and Control . Author Eunyoung Cho says bio-contaminants such as mercury in fish likely play a role in the cancer association. Popular fish alternative ingredients such as hearts of palm, konjac root, and tofu? Conspicuously free from mercury.
Fishy
BUSINESS
The predicted value of the global nutritional yeast market by 2032, according to a new market report by research firm Fact.MR. The estimation represents a roughly 230 percent jump from the current market value of $430 million—a major increase that can be attributed to the vitamin-and-protein-rich vegan staple’s boost in popularity in the mainstream food world. Cheesy music to our ears … as long as nothing happens to the supply chain.
$1 billion
“One of 15 restaurants that defined the past decade of eating in Southern California.” —Esquire Magazine Now open at
cakes in her childhood. But shortly after she started study ing at university, a passing comment by meat-free friends about the chicken sandwich she was about to devour— “animals died for that,” they indelicately told her—began a newfound, if not sudden, commitment to meat-free living. And with her veganism came a renewed interest in baking (thanks, Grandma).
FREYA COX: When I got to Bake Off, I’d discussed it with my dad, who is vegan—and he said, “I reckon there’ll be somebody else on there that’s vegan.” And I was like,
WinfieldClare
Growing up in Scarborough, North Yorkshire—just over 200 miles north of London—Cox didn’t give food much of a second thought, aside from laughter-filled Sunday mornings when she’d bake with Gran. Still, the energetic child was more interested in gymnastics than
A Vegan Take On Bake Off
FREYA COX is not your ordinary 20-year-old foodie. If she has it her way, the TV personality and new cookbook author might just change the future of food-themed reality shows forever.
Not two years later, Cox landed a landmark spot on the 12th season of The Great British Bake Off, where her confi dence, accidental catchphrase (“it’s a bit of a faff”—or fuss, for us Americans), and stunning creations instantly made the unflappable teenager a fan favorite. VegNews’ Jasmin Singer sat down with Cox to discuss what her life is like now that she’s reached foodie fame.
26 VEGNEWS HOLIDAYS 2022 talk NOW
F
reya Cox might not be old enough to legally drink in the US, but she nonetheless has many reasons to toast. Not only did the Northern England native make history as the first vegan contestant on The Great British Bake Off, but her new cookbook, Simply Vegan: Taking the Fuss Out of Vegan Cakes, Cookies, Breads, and Desserts (flip to p.89 for our review), has quickly become a kitchen-shelf mainstay—not only in the plant-based community but also for those who are intrigued (or perplexed) by dairy-free, egg-free baking. That’s because the psychology student— though a relatively new vegan—is wickedly charismatic and bursting with plant-based pastry know-how.
VEGNEWS: What was it like breaking ground as the only vegan ever to appear on The Great British Bake Off?
by JASMIN SINGER
Englander Freya Cox made history as The Great British Bake Off ’s first contestant.vegan
FC: Soy milk, because it’s got a higher protein content so the cake always comes out really fluffy. A lot of the time people’s cakes come out flat, and they’re never really sure why. I’ve always used soy milk—it always works amazingly.
VN: Were there any go-to ingredients that you relied on during your time on the show?
FC: I still think there’s a small stigma that being vegan has to be this raw, healthy type thing. And I think a lot of Bake Off is clearly not that. People were a bit like, “How was it possible to make exactly the same thing, but vegan?” They were quite shocked by it, but I
VN: In what ways do you think people’s percep tions of veganism were challenged from you being on the show?
VN: You were working alongside bakers whom I would imagine have been doing this for as long as you’ve been alive. What was that like for you?
“There definitely won’t be! You’re crazy!” But everyone was so, so sweet about it. Over whelmingly, people were so positive, and I think people were like, “Oh, this is a really good step in the right direction.”
FC: I did feel quite young being there. I think being 19 sounds so young, but I am an old soul. A lot of my best friends from home are 29, 30. But I did start to feel the lack of experi ence compared to, say, Giuseppe [Dell’Anno], who won. He is one of the most incredi
“Even if I would’ve done better on the show, it didn’t matter to me because I really wanted to put this message out there.”
think everybody was mostly just excited and like, “I didn’t realize you could do that!” I was kind of shocked somebody hadn’t done it already. And I just wanted to prove that somebody could.
28 VEGNEWS HOLIDAYS 2022
The VegNews
30 VEGNEWS HOLIDAYS 2022
DESSERTBucketList
CLOSE YOUR EYES AND IMAGINE the best dishes you’ve ever eaten. If you’re anything like us, flashes of cakes, cookies, pies, and sundaes are swirling in your mind. The world of vegan desserts has never been more mouthwateringly diverse—from the ultra-comforting and familiar to the cutting-edge and innovative—and as hard as we may try, there never seems to be enough time to try them all. So VegNews editors scoured the globe for the best of the best and put together the ultimate bucket list of our dreams. Get ready for a world tour of sticky, syrupy, chocolaty scrumptiousness—and don’t be afraid to order dessert first.
Float Dreamery
Next-LevelGelato
DreameryFloatofCourtesy VEGNEWS.COM 31
partner Erica Knauss, has delved full-time into Float Dreamery, whipping up small-batch pints in mind-melting flavors that have garnered an instant cult following. One week, Philadelphians are treated to lemon-poppyseed gelato with swirls of lemon frosting, fried pecans, toasted coconut, and Golden Oreos. The next, they can experience peppermint gelato with pistachio swirls, marshmallow fluff, and chili chocolate cookie crumble. The creativity at this modern, walk-up window gelateria knows no bounds, and luckily, neither do our appetites.
WHEN THE PANDEMIC forced Chef Jacob Livingston to relocate from Brooklyn to Philadelphia—bringing his burgeoning, yearold vegan gelato concept in tow—the City of Brotherly Love had no idea of the treasure that was about to befall it. The food obsessive had tinkered with his super-dense, rich gelato base and flavor combinations for four years, aiming to not only perfect something his plant-based community would love, but that would turn anyone into a vegan dessert convert. Fastforward to today, and Livingston, along with
PHILADELPHIA, PA
Ace of ube-pretzelSpacegelatowithfudgeandhoneycombcandy
Donut Disco cold caramelgelatobrewwithandchocolatesauce
HomemadeConchas
ConchasFunfetti
J UST 10 MILES NORTHEAST of San Diego’s glistening coastline, tucked away in a bustling outdoor mall, a pink-hued, bakery walk-up window is revolutionizing the world of vegan desserts. At SPLIT Bakehouse, buttery French madeleines dipped in chocolate hazelnut spread, flaky cruffins drizzled in strawberry-lemonade icing, and caramel pecan croissant bread pudding lure sweet-toothed San Diegans and tourists alike. But it’s their Mexican conchas, in flavors the likes of which only Willy Wonka could dream up, that shouldn’t be missed. The newly all-vegan bakery revamps the fluffy, yeastrisen pan dulce with vanilla bean, Oreos, purple ube, and funfetti spins on the classic cookie-like craquelin topping. They’re the perfect expression of co-founder Vanessa Corrales’ Mexican roots and creative spirit. For Corrales, who solidified her cool kid status growing up with trips to her grandmother’s local panaderia , the pan dulce will always have a special place at SPLIT. And the bakehouse, named the best bakery in San Diego (vegan or otherwise) by San Diego Magazine , has already catapulted its way to our bucket list.
SPLIT Bakehouse LA MESA, CA
Caramel PuddingCroissantPecanBread GustowithCreatepudding:BreadKreighbaum;LindsayConchas:
VEGNEWS.COM 33
NEW YORK, NY
Serendipity3ofCourtesy
Serendipity3
WHEN VISITING the food-art-and-culture metropolis that is New York, there’s much to see and even more to eat. But if there’s one hallmark place to start, make it Serendipity3. Open since 1954 and boasting a steady stream of A-list patrons from Marilyn Monroe and Grace Kelly to Beyoncé and Kim Kardashian, this two-story Upper East Side joint offers more than just a much-buzzed-about menu of Guinness World Record-holding diner fare. Ornate Tiffany lamps and disco balls hang high above minty green table tops that stand ready for the restaurant’s worldfamous line of Frrrozen Hot Chocolates, including a newly minted, dairy-free version that’s truly worth the trip. A secret mix of 14 cocoa powders, powdered sugar, and coconut cream are blended into a frosty, chocoholic concoction, poured into a massive glass goblet, topped with a mountain of coconut whipped cream, and showered with toasted coconut flakes. It’s a classically sweet-and-kitschy soda fountain experience, modernized for today’s dairy-free sensibilities, that feels—and tastes—totally timeless.
HotFrrrozenCoconutChocolate
IT’S 1988, and beige soy milk, sprout sandwiches, and tofu rudimentarily fried by oil—and not air—are about the most exciting things vegans have to eat. That is, until, Mildreds stepped onto the scene. Founders Jane Muir and Diane Thomas opened the tiny, pioneering café so that vegetarian eaters could indulge in the international cuisine that the worldly city of London is known for. Thirtyfour years later, Mildreds has evolved into a vegan empire with six London locations. After tucking into a dinner of Chinese gyoza, Turkish kofte, and Sri Lankan coconut curried sweet potatoes, head to Italy for dessert. Mildreds’ White Chocolate Tiramisu is a tall, flawless slice of simple satisfaction: almond sponge cake is soaked in dark, fair-trade coffee and layered with thick white chocolate mousse before being blanketed in cocoa powder—sweet and bitter notes balanced perfectly with a luxuriously creamy texture.
VEGNEWS.COM 35
TiramisuChocolateWhite
Mildreds LONDON, ENGLAND
MildredsofCourtesy
36 VEGNEWS HOLIDAYS 2022 Alibi SYDNEY, AUSTRALIA
THERE ARE COUNTLESS things beckoning us to Australia: beautiful weather, incredible wildlife, stunning architectural marvels. But at the top of our list? This fine-dining take on halo halo at the chic cocktail bar-slash-restaurant Alibi in Sydney. Inspired by his Filipino heritage, Executive Pastry Chef and Forbes 30 Under 30 honoree Michael Llamanzares-Aspiras untangles and distills the ingredient list of the popular shaved ice dessert down to a final course that’s über-refined, yet still packs a punch of fun and whimsy. On the plate, you’ll find a semicircle of frozen, lilachued ube custard, tangy-sweet pickled jackfruit, coconutlime granita that instantly melts on the tongue, dollops of amber-hued mango sauce, chewy mochi, and cubes of coconut gel—culminating in an artistic, deconstructed wonderland of shapes, colors, temperatures, and textures that evoke Australia’s famed coral reefs.
HaloDeconstructedHalo
AlibiofCourtesy
Cookies(Stuffed)&
CookieFloozieofCourtesy
Milk
FloozieStrawberryCookieCelebrationjam-filledRaspberryandCreme
VEGNEWS.COM 37
BORN IN 2020 when veteran pastry chef Kimberly Lin found herself mesmerized by the stuffed cookie craze dominating social media, Floozie Cookie began as a single London vegan bakery churning out Lin’s take on the addictive, soft-and-chewy cookies. An instant hit, Floozie Cookie soon opened a second location plus a pop-up in Dubai, allowing sweet-toothed city dwellers across two continents to choose from options like Speculoos-stuffed, cinnamon cerealtopped cookies; pecan-studded butterscotch cookies filled with sticky date caramel; and pinkish-red vanilla cookies complete with rainbow sprinkles and a gooey, raspberry jam center. And a cookie is nothing without a glass of milk, so the dessert shop’s interpretation—a dreamy line called Floozie Cremes—includes velvety oat milk poured over ice and swirled with syrups and sauces (think strawberry, hazelnut white chocolate, and mango-banana-passion fruit) before being topped with a tall spiral of whipped cream.
Floozie Cookie LONDON, ENGLAND
The Lovebox, featuring confetti,strawberry,chocolate-rose,berrywhite,andchocolate-raspberry-geranium
38 VEGNEWS HOLIDAYS 2022
Spiced brownie with mixed nuts and crunchy chocolate
SharpSharpbyPhotos
Sharp Sharp ROTTERDAM, NETHERLANDS
VEGNEWS.COM 39
A TRIP TO AMSTERDAM may be vegan paradise for intrepid travelers, but staying strictly within the city limits of the Netherlands’ capital would be a mistake. Just one hour north in Rotterdam lies Sharp Sharp, a unique, plant-based bakery giving as much attention to eye-popping visuals as it is to tempting flavors. Both longtime designers before joining the food industry, owners Renate de Klein and Frank Hanssen were drawn to projects in the sustainability sector, but longed to make even more of an impact for the planet. So they combined their love of aesthetics and veganism with their baking hobby, and soon, Sharp Sharp was born. Bold, clean layers of everything from chocolaty ganache to fruity curds to cheesecake filling sit atop bases like shortbread, fudgy brownies, and date-and-cookie crusts in nearly 40 sweet, visually striking cake bar confections. Hanssen and de Klein are so dedicated to aesthetics, in fact, that they’ll begin with a digital rendering of a dessert idea before even touching a stand mixer. After all, the eyes eat first.
Mixed berry and floral white chocolate bar
flowerBluelatte
CakeHigh-DesignBars
Today, a world with everything from greasy stuffed-crust pizzas to sophisticated charcuterie boards is a reality for the dairy-free masses. Vegan cheese has come a long way since its early beginnings and gone fully mainstream—and a little Canadian company with a hard-to-pronounce name is responsible for cracking the code and making it all possible.
pointmeltingthe 40 VEGNEWS HOLIDAYS 2022
VEGNEWS.COM 41
by Marla Rose uch has been said about the strides in vegan prod ucts over the past 20 years, but unless it was experienced firsthand, it’s hard to fathom just how much we have advanced. Be grateful for your failure to imag ine if you didn’t experience the smells most generously characterized as “off,” textures that were either squishy or desiccated, and flavors ranging from mind-numbingly bland to chalky and artificial.
Much like hearing the shrill sound of America Online to make early users of the internet tense up, hearing mention of those pilot brands of non-dairy cheese can have a similarly visceral effect. These facsimi les—made with tofu, brown rice flour, and sometimes, frustratingly, even non-vegan casein—were our dial-up products, and even vegans, who despite clamoring to enjoy cheesy pizzas and enchiladas again, were simply not that hungry. Those herbivores and dairy avoiders who lived through that era talk about the time with a little laugh and a big shudder: “remember that one with the green package? I think it was something-rella?” Unsurprisingly, vegans of the era reflect on those times with the manner of affable, but still shaken, survivors.
In the early aughts, perhaps inspired by the dawn of a new millennium, a smat tering of new vegan cheeses started slowly rolling out. The packaging was a little more modern. The smell was a little less offensive. The cheese itself was a little less waxy; some even got close to having a bit of a stretch if you squinted. While it wasn’t night and day, there was a distinct upgrade happening and a feel ing that food scientists were busy tinkering. There was something in the air, and it was no longer the smell of burning plastic. Was a palatable plant-based cheese actually on the horizon? With each new release, whether regional or national, we seemed to be inch ing ever-so-slightly closer to something that just might work.
While it wasn’t night and day, there was a distinct upgrade happening and a feeling that food scientists were busy tinkering.
m
Indeed, in the days before the prolifer ation of vegan products in grocery stores, restaurants, and online marketplaces, there were wide gaps in the availability of plantbased options across the board. But no gulf seemed to be as formidable as the lack of a tasty, melty, stretchy cheese made without dairy—especially given how hard the stuff is to quit. Commercial options were limited, and they were notoriously just plain bad. Some didn’t melt as much as release into a sticky, clumpy ooze, while others remained stubbornly unmoved by any application of heat. The smell itself, though, was enough to ward off even intrepid early explorers against experimenting with the stuff more than once.
“
SHREDDING IT
“Being free of [the nine most common] aller gens, we are committed to a very robust food development program to meet the needs of people who have to avoid certain ingredients, so they can also enjoy these foods,” says Jocelyn Robertson, Director of Brand Marketing.
“
The global vegan cheese market size was valued at $2.4 billion in 2021 and is expected to grow 12.6 percent each year to 2030.
DAWN OF A NEW DAIYA
GROCERY DOMINATION
In 2008, though, something big happened. The earth cracked a little, and suddenly there were these shreds with a strange name that showed up in the then-fairly-dormant refrig erated vegan section of many natural foods stores. Daiya (pronounced DAY-uh) arrived, seemingly dropped from the clear blue sky, in cheddar and mozzarella varieties. Beginning in 2005 with experiments in Canada by founder Andre Kroecher and further developed by Greg Blake, Daiya was ready for big-time scaling by 2008. The new cheese—with the added magic ingredient of tapioca that helped it melt in ways that other brands didn’t—was a near-instant hit, nabbing multiple awards (including a VegNews Best of Show Award during Daiya’s very first trade show) and even being highlighted on tele vision by Oprah Winfrey.
With the original shreds formally retired this year and replaced by the Cutting Board series (the name of which, Daiya says, reflects a height ened attention to quality in terms of function and ingredients), the new, more nutritious formula tions focus on familiar ingredients like chickpeas and oats. Daiya isn’t so much interested in food tech as it is earning the confidence of consum ers who are now venturing into the plant-based territory but may be feeling a little skittish. New innovations, like the oat-based Grilling Cheeze Block that’s inspired by Cyprus’ signature halloumi cheese, are also designed to win over
In 2022, with more than 340 employees and nearly 70 products available in nearly 30 coun tries, Daiya Foods has branched out from the cheese shelf, expanding to offer heat-and-eat convenience foods like boxed macaroni and cheese, burritos, and other dairy reimagina tions like yogurt, ice cream, and a line of fanfavorite cheesecakes. The Cutting Board shreds are their most popular products, and their new American Slices, with a perfect melt and just the right amount of tang, are a big hit with those who have been craving a good, gooey grilled cheese sandwich.Though those initial game-changing shreds were the foot in the door, Daiya has since cata pulted into all retail and wholesale sectors, and is keeping a stronghold on its position by constantly refining and honing in on the next product categories for the brand. And while compassion was at the center of Daiya’s genesis, being accessible and safe for even more consum ers also quickly became a benchmark.
42 VEGNEWS HOLIDAYS 2022
Daiya was named as a mash-up of the words “daya,” which is translated from Sanskrit as meaning compassion, and “dairy”: compassion ate dairy. While many iterations, ingredient changes, and new developments have ensued in the years since those initial shreds first touched down, Daiya’s introduction to market made one thing clear to those who had long since given up hope—the elusive code to meltable, palatable, animal-free cheese was starting to be cracked.
Daiya Foods has been innovating ever since it first rolled out, but after tripling its sales from 2013 through 2016, the company was suddenly seen as a money-maker by business interests eager to expand into the growing plant-based grocery sector. Its purchase by international holistic health brand Otsuka Holdings for nearly $326 million in 2017 was the parent compa ny’s first foray into foods and enabled Daiya to expand its product lines and distribution while functioning as an independent subsidiary with its same leadership team, employees, and guid ing beliefs. The deal allowed Daiya to tap into the vast research and development, manufactur ing, and global marketing resources of the multibillion-dollar Japanese company.
free eaters across the world—those of us who remember the dark, early days or those bliss fully living in a new era of heightened, conve nient access—have Daiya to thank for flinging open the doors and ushering in a new age of possibility … and meltability. Today, everyone is welcome at the vegan table, and thanks to companies like this one, mainstream consum ers are more and more willing to pull up a seat.
and more in flavors that are sharp, mellow, and smoky. The bar for what is acceptable has been raised, too, as consumers are no longer just people with allergies or ethical concerns guiding their spending habits, but people who are curious and intrigued, perhaps wanting to reduce their dairy intake or provide some thing delicious for a dairy-abstaining family member or guest.
Even in a world in which plant-based foods have never been more widespread, access still feels restrictive for many. That’s why working with food justice organizations like North Minneapolis nonprofit Appetite for Change (which donates at least 100,000 quality meals to food banks across North America each year) and Toronto’s Daily Bread Food Bank (offering one of the first allergyand vegan-friendly food pantry programs to provide something delicious for everyone) is part of Daiya’s goal to help begin righting long-established wrongs in the food system.
palates without compromising on ingredient quality. Even so, as competition heats up and the gap between dairy and non-dairy narrows, the company’s food team isn’t complacent: the Cutting Board series has gone through eight reformulations as it continues to improve taste quality and ingredients. And Daiya certainly has the space and resources to do it. The company’s new 400,000-squarefoot facility in Burnaby, British Columbia is the largest stand-alone manufacturing plant in North America solely dedicated to animalfree food production.
And food isn’t the only thing being improved upon. The company is also commit ted to shrinking its ecological footprint when ever possible, with defined metrics around reducing waste, energy, and plastic usage, such as removing the cardboard in pizza packaging (which reduced carbon emissions by 12 tons) and using 82 percent less plastic in the packaging for its cheese slices. With cows contributing to an estimated 11 percent of all human-caused greenhouse gas emis sions (and plant-based cheese recently found to cut consumers’ climate impact in half), this attention to continually reducing carbon emissions and waste in major and seemingly small ways adds up to a much better footprint.
With plans to double business to more than $500 million over the next five years, the company that started out in Canada with two shreds has grown exponentially with new goals always on the horizon. And for dairy-
MARLA ROSE is a writer based in the Chicago area and co-founder of Vegan Street Media.
As the vegan cheese market grows by leaps and bounds—from local, artisanal brands to larger companies focused on mainstreaming dairy-free options—the once-small section of the refrigerated area of the grocery store dedicated to plant-based products looks a lot different than it did in the 1990s—until Daiya debuted.According to Grand View Research, the global vegan cheese market size was valued at $2.4 billion in 2021 and is expected to grow 12.6 percent each year to 2030. Made with bases like tofu, oats, cashews, and macadamia nuts, commercial vegan cheeses today come in not just shreds, but slices, rounds, wedges,
DaiyaofCourtesy VEGNEWS.COM 43
NEXT MOVES
Recipes by Heather Bell, Jenny Engel, Naciye Kızar Hodgson, Tara Punzone, Micah Siva, Chris Tucker & Amy Webster
Better
44 VEGNEWS HOLIDAYS 2022
Photos by Murielle Banackissa & Neetu Laddha
TOGETHER
The wine is chilled, the Spotify playlist is set, and the Ubers are dropping off guests at your front door. It’s time to get this FRIENDSGIVING started! The holiday season may be best known for family, customs, and the occasional eye roll at your uncle’s corny vegan jokes, but it can also be a time to celebrate with friends and chosen family, too. That’s why this year, we’ve imagined a modern-day Friendsgiving feast full of diversity, comfort, and fun—each dish as meaningful and delicious as it is perfect for sharing. So flip on your twinkle lights and fire up the background Netflix, because it’s time to eat good and gather.
LaddhaNeetu
PistachiosFigsCaramelizedFetaWhippedDipWith&
1 clove garlic, finely chopped
BY HEATHER BELL & J ENNY ENGEL
¼ cup roasted salted pistachios
1/3 cup plain unsweetened vegan yogurt
VEGNEWS.COM 47
¾ cup vegan feta
3. To serve, top feta dip with figs and pistachios. Garnish with fresh thyme.
Holiday Skewers With
Orange&CarrotMushroom-GravyCranberry-Sauce
2 tablespoons olive oil
1 teaspoon finely chopped fresh oregano
HEATHER BELL & J ENNY ENGEL (sporkfoods. com) are authors of Spork-Fed and Vegan 101 and co-owners of Spork Foods—a Los Angeles-based gourmet vegan food company.
Holiday Skewers With SauceCranberry-OrangeCarrotMushroom-Gravy&
BY AMY WEBSTER
LaddhaNeetuRight:Banackissa,MurielleLeft:
2 tablespoons sugar
⅛
1. Into a food processor, add feta, yogurt, lemon juice, olive oil, garlic, agave, ¼ teaspoon salt, black pepper, thyme, and oregano. Blend until smooth. Transfer to a shallow serving bowl, and set aside.
1 teaspoon agave nectar
2 tablespoons vegan butter
¼ teaspoon fresh thyme, plus more for garnish
8 to 10 fresh or dried figs, cut into thick slices
1 tablespoon fresh lemon juice
Whipped Feta Dip With Caramelized Figs & Pistachios
SERVES 4
½ teaspoon red wine vinegar
Don’t worry, there’s still a meaty main on our holiday menu. But these marinated vegan chicken skewers threaded with roasted vegetables and paired with silky gravy and citrusy cranberry sauce up the fun factor by 100.
2. In a nonstick skillet over medium-low heat, melt vegan butter. Add figs and sugar, stir to coat, and cook about 3 minutes. Add vinegar and remaining ⅛ teaspoon salt and cook 1 more minute. Remove from heat.
¼ teaspoon plus ⅛ teaspoon salt, divided teaspoon black pepper
If TikTok has taught us anything, it’s that feta makes things betta (we’re still baking up that viral tomato pasta). This silky-smooth dip is packed with lemon, garlic, thyme, and oregano, and then given a dose of holiday elegance with figs and crunchy pistachios.
48 VEGNEWS HOLIDAYS 2022
Crispy,MozzarellaCheesyArancini
2 cups finely diced yellow onion
2½ tablespoons liquid vegan egg
¼ cup all-purpose flour
6. Add flour and whisk to make a rough roux. Cook 2 more minutes, whisking consistently. Add vegetable broth and bring to a rolling simmer. Cook 8 to 10 minutes.
3 teaspoons smoked paprika
3 tablespoons vegetable oil
1 teaspoon dried rubbed sage
1½ cups yellow squash, cut into medium chunks
1 teaspoon ground sage
⅛ teaspoon red chili flakes
½ teaspoon black pepper
If using a standard blender, return to saucepan once smooth. Add nutritional yeast, soy sauce, Italian seasoning, sage, and pepper. Stir well and continue to cook on low 5 to 10 minutes. Keep gravy warm over low heat until ready to serve.
VEGNEWS.COM 49
For the skewers:
2 cups button or cremini mushrooms, stems removed
One of the most well-known and beloved Sicilian culinary exports, these crispy, cheese-stuffed rice balls are guaranteed to find their way onto all your guests plates this holiday season.
1/3 (8-ounce) wheel vegan mozzarella, about 1/3 cup
1 teaspoon Italian seasoning
½ cup finely diced onion
2 tablespoons minced garlic
Crispy, MozzarellaCheesyArancini
5. In a medium bowl, combine breadcrumbs and remaining ½ teaspoon salt. Set aside. In a separate medium bowl, add liquid vegan egg and milk and mix well. Dip each rice ball into egg mixture, then roll in breadcrumbs until fully covered.
1. For the herb marinade, into a large bowl, add all ingredients and whisk well. Set aside.
3. Fold in squash, mushrooms, broccoli, onion, and vegan chicken or seitan and mix well. Cover with lid or towel, and let marinate for 30 minutes. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
MAKES 30 ARANCINI
2 tablespoons balsamic vinegar
1/3 cup lemon juice
½ teaspoon black pepper
2 cups vegetable broth
2 cups button or cremini mushrooms, chopped
4 cups vegan chicken broth
AMY WEBSTER is a vegan chef who started rainydayvegan.com in Seattle, where she teaches corporate, private, and public group cooking classes.
4. Using a 2-ounce ice cream scoop, portion rice into 30 small balls. Using a halfteaspoon measuring spoon, add a portion of mozzarella into center of each rice ball and use fingers to close neatly. Set aside.
1 teaspoon dried thyme
¼ cup plus 2 tablespoons olive oil, divided
1 cup onion, cut into medium pieces
1 tablespoon orange zest
2 teaspoons minced garlic
1 cup finely diced celery
4. To assemble skewers, add vegetables and vegan chicken or seitan in preferred order. Use a piece of potato at ends of skewers to keep ingredients in place. Lay each skewer on baking sheet at least 1 inch apart. Bake 15 minutes, rotate skewers, and return to oven and bake 15 more minutes or until vegetables are cooked and lightly browned.
¼ cup soy sauce
2. For the skewers, into a medium pot over medium-high heat, add potatoes and water and bring to a boil. Reduce heat to a rolling simmer and cook 5 minutes. Remove potatoes from pot, drain, and transfer to marinade bowl.
¼ cup red wine
2 tablespoons salted vegan butter
3 to 6 cups avocado oil, for frying San Marzano Marinara Sauce (see recipe)
2 teaspoons dried rosemary
12 skewers (if wooden, soaked in water for 15 minutes)
1 cup orange juice
1 cup dry white wine
1 cup finely diced shallots
6. In a frying pan, warm avocado oil to 350 degrees. Fry rice balls until golden brown, about 3 to 4 minutes on each side. Transfer to a paper towel-lined plate to drain. Serve with San Marzano Marinara Sauce.
2 tablespoons olive oil
2 tablespoons nutritional yeast
For the San Marzano Marinara Sauce: MAKES 4 CUPS
2 cups vegetable broth
For the cranberry-orange sauce:
BY TARA PUNZONE
2½ teaspoons salt, divided
2 tablespoons soy sauce
1. In a large skillet over medium-high heat, warm ¼ cup oil and butter. Sauté onions, shallots, celery, garlic, smoked paprika, and 2 teaspoons salt for 5 to 7 minutes. Add rice and sauté 2 to 3 more minutes.
5 cups water
5¼ cups canned crushed San Marzano tomatoes
2 cups non-breaded vegan chicken or prepackaged plain seitan, cut into medium chunks
For the mushroom-carrot gravy:
5. For the mushroom-carrot gravy, in a medium saucepan over medium heat, warm oil. Add onion and carrots and sauté about 10 minutes, stirring occasionally, until onions begin to soften. Add mushrooms and cook, stirring often, 5 to 7 minutes or until mushrooms are softened.
2 cups uncooked Carnaroli rice or Arborio rice
7. Using an immersion blender or a standard blender, blend until smooth.
¼ cup olive oil
1 cup chopped carrots
For the herb marinade:
LaddhaNeetu
½ cup sugar
2 cups panko breadcrumbs
MAKES 12 SKEWERS
2 cups small broccoli florets
8. For the cranberry-orange sauce, warm a small saucepan over medium heat. Add orange juice, wine, and cranberries. Stir and bring to a boil. Add sugar, then reduce heat to medium-low and continue to simmer, stirring consistently, until most cranberries are broken down. Fold in orange zest, and remove from heat.
2 tablespoons minced garlic
2 cups unsweetened vegan milk
1 (12-ounce) bag fresh or frozen cranberries
2 tablespoons lemon juice
½ small white or yellow onion, diced small
2 cups red or Yukon gold potatoes, cut into medium chunks
2. Add white wine and cook, stirring consistently, 3 to 4 minutes. Add broth, stirring consistently, and bring to a boil.
9. Serve skewers with vegan gravy and cranberry-orange sauce.
3. Once rice is fully cooked, remove from heat and add lemon juice and remaining 2 tablespoons olive oil. Mix well and adjust salt as needed.
50 VEGNEWS HOLIDAYS 2022
QuicheLatke
• Take vegan Thai cooking classes
• Experience an all-vegetarian market
December 23, 2022–January 3, 2023
3 medium Russet potatoes, peeled and grated
½ teaspoon salt
• Travel by gondola through peaceful canals
¼ teaspoon black pepper
¼ teaspoon black salt (kala namak)
LaddhaNeetu
½ medium yellow onion, chopped
For the filling:
½ cup halved cherry tomatoes
3 tablespoons nutritional yeast
• Savor a vegan BBQ on the Mae Klong River
½ teaspoon smoked paprika
• Visit an all-women vegetarian monastery
1 teaspoon onion powder
• Toast Christmas and New Years with magnificent feasts
3 cloves garlic, minced
BY MICAH SIVA
• Visit a wildlife rehabilitation center
Join VegNews for the ultimate holiday getaway to the tropical paradise of Thailand. Celebrate Christmas and New Year’s with sumptuous Thai feasts, stay in gorgeous accommodations, see spectacular sites, take Thai cooking classes, and experience the wonder of this magical country.
1 cup chopped spinach
• Dine at Thailand’s best vegan restaurants
SERVES 6
• Meander through bustling produce markets
Thailand ChristmaswithinVegVoyages
¼ teaspoon black pepper
Trip highlights...
6 tablespoons avocado oil, divided
¼ cup canned coconut milk
1 teaspoon garlic powder
• Explore the backstreets of Bangkok
• Revel in a two-hour Thai massage
VEGNEWS.COM 51
VegNews.com/thailand
½ tablespoon salt
2. Add tomatoes and stir. Simmer on low heat 60 minutes, stirring every 10 minutes. Remove from heat and stir in basil, salt, and pepper. Serve hot.
Latke Quiche
This gorgeous, reimagined quiche not only wows with a black salt-spiked eggy filling, but the crispy, hashbrowny latke-inspired base may have you eating your slice crustfirst.
2 tablespoons all-purpose flour
½ teaspoon salt
1 tablespoon olive oil
1 (14-ounce) package firm tofu, drained
1. Into a stock pot over medium heat, warm oil. Add onion, garlic, and red chili flakes, and sauté 8 to 10 minutes or until onions are translucent.
1. Preheat oven to 450 degrees. For the crust, into a cheesecloth or clean kitchen towel, add potatoes and onion. Wring out as much liquid as possible.
¼ cup chopped fresh basil
CHEF TARA PUNZONE is the owner and chef of Pura Vita in West Hollywood and Redondo Beach, and Pura Vita Pizzeria, specializing in plant-based, scratch-made, southern Italian cuisine and natural Italian wines.
• And so much more!
• Island hop and snorkel in the Andaman Sea
For the crust:
¼ teaspoon turmeric
¼ cup chickpea flour
2. Into a large bowl, add potatoes, onion, flour, salt, and pepper.
½ small white onion, grated
MICAH SIVA (@noshwithmicah) is a trained chef, registered dietitian, recipe writer, and food photographer who specializes in modern Jewish cuisine.
5. For the filling, in a medium pan over medium heat, warm oil. Add onion and cook 3 to 4 minutes or until onions begin to soften.
5. Remove phyllo pastry from packaging and cover with a damp cloth to retain moisture. Lay out two sheets and brush with vegan egg wash. Line 2 to 3 tablespoons filling along one edge, making sure to leave at least 2 inches of space on each side. Roll phyllo into a cylindrical shape, then swirl cylinder into a pinwheel shape. Using fingers, flatten hollow end and slide underneath to seal. Set aside on parchment paper-lined baking sheet. Repeat until all 12 böreks are formed.
BörekPatatesliTurkish
SERVES 12
2 small white or yellow onions, finely chopped
¼ teaspoon black pepper
BY NACIYE KIZAR HODGSON
Friendsgiving features these crispy Turkish pies filled with creamy, herbed potato stuffing encased in flaky phyllo.
4. Bake 15 minutes, and remove from oven and brush with remaining 2 tablespoons avocado oil. Bake an additional 20 minutes or until golden. If edges begin to brown too quickly, cover with aluminum foil. Remove from oven, and reduce temperature to 350 degrees.
2. In a large, heavy-bottomed skillet over medium heat, warm 4 tablespoons oil. Add onions and sauté 7 to 8 minutes or until translucent. Add potatoes and mash with potato masher or fork.
1. For the potato filling, preheat oven to 350 degrees. Into a large pot, add potatoes and enough water to cover by 1 inch. Add 2 teaspoons salt and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are easily pierced with a fork, about 15 to 20 minutes. Drain and set aside.
processor, add tofu, coconut milk, chickpea flour, nutritional yeast, turmeric, onion powder, garlic powder, paprika, salt, and black salt. Blend until smooth. Add tofu mixture to vegetables and combine.
1/3 cup olive oil
1 tablespoon nigella seeds
4. For the börek, in a medium bowl, whisk oat milk, olive oil, and liquid vegan egg.
For the potato filling:
¼ cup chopped fresh dill
In lieu of mashed potatoes, our melting pot
8. Pour mixture into latke crust and bake 35 to 40 minutes, or until set and golden. Let cool before serving.
For the börek:
6 tablespoons olive oil, divided
7. Into a high-speed blender or food
52 VEGNEWS HOLIDAYS 2022
6 tablespoons oat milk
¼ cup chopped fresh mint leaves
1 tablespoon white sesame seeds
1/3 cup oat milk
6. Generously brush böreks on all sides with
2 pounds potatoes (about 10 medium potatoes), peeled 3½ teaspoons salt, divided
2 teaspoons dried Aleppo pepper or red chili flakes
20 to 25 sheets phyllo pastry
3. In a 9-inch deep-dish pie plate, grease with 4 tablespoons avocado oil. Using hands, press potato mixture into pie plate, pressing up sides in an even layer.
3. Transfer mixture to a large bowl and add oat milk, remaining 2 tablespoons oil, parsley, mint, dill, Aleppo pepper, remaining 1½ teaspoons salt, and black pepper. Mix until well combined, set aside, and let cool.
1/3 cup liquid vegan egg
Turkish Patatesli Börek (Potato Phyllo Pies)
6. Add garlic and tomatoes, and cook 4 more minutes or until tomatoes begin to break down. Add spinach and cook until wilted. Remove from heat and set aside.
¼ cup chopped fresh parsley
Spiced RollsBriocheGingerbreadCinnamon
½ teaspoon salt
FOR DECADENCE WE Chef-DrivenNATIONWIDESHIPOrderyourholidaygiftbundlenow!Flavors | Hand Packed in Los Angeles | dearbellacreamery.com SCOOP UP OUR Dear Bella x FINE & RAW GIFT BUNDLE Icelimited-releasefeaturingFINE&RAWchocolatebarsandDearBellaCreamPints VEGNEWS.COM 53
1 (8-ounce) container vegan cream cheese
2 teaspoons ground ginger
SERVES 12
½ teaspoon salt
Pillowy-soft, fragrant, pull-apart brioche bubbling with gingerbread butter and slathered in a thick, molasses-infused cream cheese buttercream frosting—don’t be surprised when guests are unable to resist these next-level rolls.
½ teaspoon ground nutmeg
2 teaspoons molasses
½ cup aquafaba
4¼ cups bread flour
2¼ cups plus 3 tablespoons powdered sugar
2⅛ teaspoons active dry yeast
1. For the brioche, into the bowl of a stand mixer with the whisk attachment, beat aquafaba and 1 tablespoon sugar until stiff peaks form, about 10 minutes.
For the filling:
2 teaspoons ground cinnamon
2. In a separate bowl, whisk flour, ginger,
1 tablespoon ground ginger
¾ cup plus 1 tablespoon almond milk
BanackissaMurielle
½ teaspoon ground cloves
BY CHRIS TUCKER
For the brioche :
¾ cup vegan butter, softened
¾ cup vegan butter, melted
½ teaspoon ground cloves
¾ cup brown sugar
½ cup vegan butter, softened
vegan egg wash and sprinkle with sesame and nigella seeds. Bake 35 minutes or until golden. Remove from oven and let cool for at least 10 minutes before serving.
2 teaspoons ground cinnamon
¼ cup molasses
NACIYE KIZAR HODGSON (@thebaklavalady) is the chef and owner of The Baklava Lady Café & Bakery in Englishtown, NJ.
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
6 tablespoons powdered sugar or extra-fine granulated sugar, divided
For the frosting:
54 VEGNEWS HOLIDAYS 2022
RollsCinnamonBriocheGingerbreadSpiced
LaddhaNeetu
CHRIS TUCKER (@veganchefchristucker) is a vegan chef, owner of Los Angeles bakery Betta with Butter, and media personality who has been featured on Inside Edition, On The Red Carpet , and ABC’s The Great American Baking Show
3. In a small saucepan, warm milk to 110 degrees. Add yeast and 1 tablespoon sugar. Set aside and make sure yeast is active.
9. Using an offset or rubber spatula, spread butter mixture over entire surface of dough. Top with spice mixture and lightly press into dough.
12. Bake rolls 35 to 40 minutes or until internal temperature reaches 210 degrees.
8. Once dough has risen, place on a lightly floured surface and roll into a 10 x 20-inch rectangle.
cinnamon, cloves, and nutmeg. Set aside.
7. Meanwhile, for the filling, in a small bowl, combine butter and molasses, and set aside. In a separate small bowl, combine remaining filling ingredients. Set aside.
5. Lower the mixer to speed 2 and allow dough to come together, stopping to scrape down bowl as needed. Allow dough to knead for 7 to 10 minutes, or until a smooth ball has formed.
13. For the frosting, into a large bowl, add butter, cream cheese, molasses, and cinnamon. Combine using a hand mixer. Slowly add powdered sugar until combined. Set aside.
® FreyWine.com VEGNEWS.COM 55
14. Once buns are baked, allow to cool about 15 minutes before topping generously with frosting.
4. Once aquafaba yields stiff peaks, turn off mixer and switch whisk attachment for dough hook. Add flour mixture, salt, remaining 4 tablespoons sugar, yeast mixture, and melted butter directly into stiffened aquafaba.
11. Using a sharp knife, slice dough log into 12 equal portions about 2 inches thick. Onto a greased baking pan, loosely place buns and allow to rise 30 minutes or until slightly puffed. Preheat oven to 375 degrees.
10. Starting at bottom edge, use fingers to roll dough upward from end to end into a tight log (the tighter you roll, the better the buns will hold together).
6. Transfer dough to a large, oiled bowl and loosely cover with a clean tea towel or platic wrap. Allow to rise 90 to 150 minutes in a warm place, or until dough has doubled in size.
1 medium white or yellow onion, finely diced
6 cloves garlic, minced
1 (15-ounce) can diced tomatoes
SERVES 8
TAMALES TRADITION&
This meat-free version of the ancient hominy soup features silky oyster mushrooms in a deep red chili-infused broth.
2 tablespoons vegetable oil
¼ cup Mexican red chili sauce
½ tablespoon freshly ground cumin seeds
2 (15-ounce) cans hominy, drained
1 teaspoon black pepper
1 tablespoon light sesame oil
1 pound oyster mushrooms, separated from clusters and wiped clean with a damp cloth
3 limes, divided
12 cups water
2 tablespoons dried Mexican oregano, divided
Oyster Mushroom Pozole Rojo
Once reserved for special occasions like weddings, baptisms, and quinceañeras, pozole is now a mainstay in Mexican households throughout the holiday season.
ABUELA CAREFULLY TENDING OVER A GIANT POT OF FRAGRANT-AND-SMOKY tomato-tinted rice. Children giggling and sipping on cups of thick Mexican hot chocolate. Family members sharing stories in between slurps of pozole. There’s something extra comforting about a traditional Mexican family gathering during the holidays. So this year, we’re joining VegNews Food Editor Eddie Garza and beloved Mexican television personality Marco Antonio Regil for a food-filled get-together so full of warmth and flavor that you just may forget all about the roasts and mashed potatoes. photos by CHAVA OROPESA
¼ cup plus ½ tablespoon vegan chicken bouillon paste
Oyster Mushroom Pozole Rojo
2 tablespoons chopped cilantro
3 cups warm water
Mexico TamalesHuitlacocheCity-Style
Once
SERVES 12
3 cups corn masa flour
1 small Poblano pepper, seeded and finely diced
1 small yellow onion, finely diced
For the filling:
¼ teaspoon salt, or more to taste
4. To form tamales, using the back of a large spoon or spatula, place about 3 to 4 tablespoons of dough in center of corn husk. Spread evenly across wide end of the husk, leaving tapered bottom portion bare. Place about 2½ tablespoons of filling in center. Gently roll husk over to surround filling. Fold bottom portion of bare husk under to finish forming tamal. Repeat until all 12 tamales are formed. In groups of 3, gently tie tamales together using kitchen twine or bound strips of surplus corn husks.
•
1. In a large pot over medium-high heat, warm sesame oil and sauté mushrooms 5 to 7 minutes or until browned. Remove from pot and set aside.
3. Add water, bouillon paste, 1 teaspoon oregano, pepper, tomatoes, and sautéed mushrooms. Bring to a boil, then reduce heat to simmer and cook 25 to 30 minutes. Add juice of 1 lime and cilantro, stir, then remove from heat.
1 cup water
2 tablespoons vegetable oil
1 cup boiling water into a mug. Add 1 Tbsp cocoa powder, 3 Tbsp Native Forest® Vegan Coconut Milk Powder, and 1 tsp. sugar. Stir well and enjoy! • For a delicious treat, add marshmallows!vegan
chocolate.melteddrizzlesnowballs,forOptional:Treat“fancier”withdark
5 tablespoons vegetable shortening
1 teaspoon salt
For the dough:
4. Serve hot in individual bowls and garnish with lettuce, radish slices, and remaining dried oregano and lime wedges.
Quick Vegan
condensed coconut milk in a saucepan and slowly heat while stirring constantly. Once heated, remove pan from heat and stir in all shredded coconut. Set aside to cool.
1 (8-ounce) package dried corn husks
1. To prepare corn husks, submerge in hot water 45 to 60 minutes to make pliable. Select the 12 largest husks and rinse well. Pat husks dry and place in a sealed container to
Huitlacoche (pronounced weet-lah-kohche) is a Mexican delicacy also known as “corn truffle” or “corn mushroom.” It grows naturally on the ears of corn and adds a wonderfully smoky flavor to soups, quesadillas, and, of course, tamales.
CHEF’S TIP: Huitlacoche—sometimes spelled “cuitlacoche”—can be found online and in the canned goods aisle of Latin markets. For a simple swap out, go to VegNews.com/ holidaytamales for a mushroom-forward spin on huitlacoche tamales.
2. For the filling, in a large nonstick skillet over medium-high heat, warm oil and sauté onion 5 to 7 minutes or until translucent. Add Poblano pepper and sauté 1 to 2 more minutes or until pepper is bright green. Add corn kernels, epazote, huitlacoche, and water. Reduce heat to medium-low and simmer 15 to 20 minutes or until water has nearly evaporated. Add salt to taste. Remove from heat and set aside.
1 can Let's Do Organic® Condensed Coconut Milk
3. For the dough, in a large bowl or stand mixer, combine corn masa flour, baking powder, and salt. Mix well. Add vegetable shortening and incorporate. Add water and continue mixing until dough is uniform in texture.
DAIRY FREE VEGAN COCONUT HOT CHOCOLATE
1 cup fresh epazote leaves, chopped
5. To cook tamales, into a large steamer pot, place tamales upright on their folded ends. Fill empty space with a heat-resistant cup or mug to ensure tamales stay firmly in place. Add at least 2 inches water to bottom of pot, making sure the water line is below the steamer basket. Cover and steam 35 to 40 minutes, adding more water to bottom of pot as needed. Remove from heat and uncover. Let tamales rest in pot for at least 15 minutes before serving.
Put
4 radishes, thinly sliced
1 (7-ounce) can huitlacoche
½ head iceberg lettuce or cabbage, shredded
Put
WinterCOCONUTQUICKYumminess&EASYSNOWBALLS
In Oaxaca and other tropical regions of Southern Mexico, banana leaves are the primary choice for wrapping tamales, imparting a subtly sweet flavor—and the perfect pairing for these fragrant Oaxacan refried black beans.
½ cup white corn kernels
Tamales BlackOaxacan-StyleBean
2. In the same pot, warm vegetable oil and sauté onion and garlic 4 to 5 minutes or until onion is translucent. Add hominy and cumin seeds and sauté 2 to 3 more minutes, stirring consistently, until lightly toasted. Add chili sauce and combine.
retain moisture. Set aside.
58
cooled, spoon out the “batter” and roll into balls of your desired size. Place on tray to set.
1 teaspoon baking powder
1 bag Let's Do Organic® Shredded Coconut
•
Monterrey-StyleKingOysterChickenTamales
Arroz
de (Grandma’sAbuelitaMexicanRedRice)
6. Using an immersion blender, blend until smooth. Alternatively, transfer beans into a blender, and then transfer back to pot. Add lime juice and mix well. Remove from heat and set aside.
1 medium dried avocado leaf
¼ teaspoon ground black pepper
1 tablespoon vegetable oil
1 teaspoon dried oregano
For the dough:
1 teaspoon salt
7. For the dough, in a large bowl or stand mixer, combine corn masa flour, baking powder, and salt. Mix well. Add oil and incorporate. Add water and continue mixing until dough is uniform in texture.
Juice of ½ lime
¼ cup finely diced yellow onion
1 teaspoon salt, plus more to taste
2. Into a large steamer pot, add 2 inches water and place banana leaves in steamer basket. Steam 7 to 10 minutes to make pliable. Gently pat dry sheets and set aside.
½ teaspoon freshly ground cumin seeds
VEGNEWS.COM 61
3 to 4 fresh or frozen banana leaves
For the filling:
1 teaspoon baking powder
4 tablespoons olive oil
8. To form tamales, using the back of a large spoon or spatula, place 3 to 4 tablespoons dough in center of banana leaf sheet. Spread dough evenly across the sheet, leaving at least 1 inch of space on the short side of the leaf. Place about 2½ tablespoons filling in center. Gently fold leaf over to surround filling. Fold bottom and top ends over to seal tamal.
3. For the filling, toast avocado leaf over a low flame using tongs. Make sure not to get too close to the flame to avoid the whole leaf catching on fire. Set aside.
Cut leaves into 24 unbroken 12-by-8-inch sheets. Rinse thoroughly to remove sediment.
5. Add beans, oregano, salt, pepper, and toasted avocado leaf. Mix and heat through for 2 to 3 minutes.
3 cups corn masa flour
3 cups warm water
2 (15-ounce) cans black beans
1 clove garlic, minced
SERVES 12
1. To prepare banana leaves, unfold leaves and cut off central veins (the long, hard ends).
4. In a medium pot over medium-high heat, warm oil and sauté onion and garlic 4 to 5 minutes or until caramelized. Add cumin seeds and cook 1 more minute.
(MexicanCapirotadaBreadPudding)
If you’ve been searching for a blissful getaway filled with yoga, organic vegan food, and a gorgeous setting, this is the vacation for you. Join VegNews for 8 days of ultimate relaxation in the tropical paradise of Mexico.
• Hike along the Pacific Ocean
3 cups warm water
New Year’s Vegan Yoga Retreat
⅛ teaspoon black pepper
• Explore local shops and beaches
to Mexico
Banana leaves can be found fresh in the produce section or frozen in the freezer aisle of most Latin and Asian markets.
CHEF’S TIP:
• Join in scintillating evening fireside chats
• Take a vegan cooking class with an expert chef
• Take daily yoga classes
• Enjoy incredible local vegan cuisine
1 teaspoon ground cumin seeds
VegNews.com/yogaretreat
2 tablespoons light sesame oil
3 cloves garlic, minced
3 cups corn masa flour
• Stay at a luxurious eco resort
2 chipotle chilies in adobo, minced, plus 3 tablespoons adobo
1 (8-ounce) package dried corn husks
½ teaspoon salt
3 tablespoons Mexican red chili sauce
• Relax by a bonfire with vegan s’mores
• Receive a private yoga session
January 14–21, 2023
SERVES 18
Trip highlights...
Sometimes referred to as deditos (or “little fingers”), tamales from mountainous Monterrey are typically smaller (yet spicier!) than most tamal varieties south of the border. For this vegan take on a Garza family favorite, umami-rich king oyster mushrooms are rubbed with smoky chipotle peppers to evoke classic Northern Mexican flavor.
• Get a massage at the oceanfront spa
For the filling:
1½ pounds king oyster mushrooms
½ small white or yellow onion, julienned
1 teaspoon Mexican oregano
1 teaspoon salt
• Linger over three-course candlelit dinners
VEGNEWS.COM 63
1 teaspoon baking powder
Juice of ½ lime
5 tablespoons vegetable shortening
TamalesKingMonterrey-StyleOysterChicken
• Spend lazy afternoons on the beach
• Experience a traditional Temazcal Ceremony
Wrap tamal with another banana leaf sheet and tie shut with a pliable but firm strip of banana leaf. Repeat until all 12 tamales are formed.
9. To cook tamales, into a large steamer pot, place tamales upright. Add at least 2 inches water to bottom of pot, making sure water line is below steamer basket. Cover and steam 35 to 40 minutes, adding more water to the bottom of the pot as needed. Remove from heat and uncover. Let tamales rest in pot for at least 15 minutes before serving.
• Sip homemade aguas frescas
• And so much more!
For the dough:
1. To prepare corn husks, submerge in hot water 45 to 60 minutes to make pliable. Select 18 medium-sized husks and rinse well. Pat dry husks and place in a sealed container
64 VEGNEWS HOLIDAYS 2022
To cook tamales, into a large steamer pot, place tamales upright on folded ends. Fill empty space with a heat-resistant cup or mug to ensure tamales stay firmly in place. Add at least 2 inches water to bottom of pot, making sure water line is below steamer basket. Cover and steam 30 to 35 minutes, adding more water to bottom of pot as needed. Remove from heat and uncover. Let tamales rest in pot for at least 15 minutes before serving.
No holiday meal is complete without Grandma’s mouthwatering and perfectly pillowy red rice. The trick is to thoroughly rinse your grains, let them dry completely, and toast with a dollop of vegan butter to bring out their nutty notes.
and adobo and massage into mushroom shreds. Marinate for 15 to 20 minutes.
½ cup finely diced white or yellow onion
Champurrado(MexicanHotChocolate)
2 tablespoons vegetable oil
3. In a large skillet over medium-high heat, warm oil. Add onion and sauté until translucent. Add garlic and cumin seeds and sauté 1 more minute, stirring
2 cloves garlic, minced
to maintain moisture. Set aside.
tablespoons vegan chicken bouillon paste
2 cups long grain white rice, rinsed thoroughly
½ teaspoon freshly ground cumin seeds
To form tamales, using the back of a large spoon or spatula, place 2 tablespoons dough in center of corn husk. Spread dough evenly across wide end of husk, leaving tapered bottom portion bare. Place 1½ tablespoons of filling in center. Gently roll husk over to surround filling. Fold bottom portion of bare husk under to finish forming tamal. Repeat until all 18 tamales are formed. In groups of 4, gently tie tamales together using kitchen twine or bound strips of surplus corn husks.
SERVES 8 cups water cup tomato purée tablespoon tomato paste
1 tablespoon vegan butter
For the dough, in a large bowl or stand mixer, combine corn masa flour, baking powder, and salt. Mix well. Add vegetable shortening and incorporate. Add red chili sauce and water, and continue mixing until dough is uniform in color and texture.
Arroz de Red(Grandma’sAbuelitaMexicanRice)
2. For the mushrooms, hold mushroom caps firmly and run a fork lengthwise down the stems to form grooves. Use hands to pull mushrooms apart into thin shreds, and then place in a large bowl. Add minced chipotles
consistently. Add marinated mushrooms, salt, oregano, pepper, and lime juice. Reduce heat to medium-low and simmer, stirring occasionally, 12 to 15 minutes. Remove from heat and set aside.
Mexico’s unique spin on bread pudding features crusty bolillos (a shorter version of the French baguette) soaked in a warm mulled syrup and finished with raisins, nuts, and melted cheese or queso fresco. Our vegan take stays close to tradition with a simple vegan cheese swap.
1 teaspoon fresh lime juice
¼ teaspoon vanilla extract
4 cups vegan milk
1 cup brown sugar
2 tablespoons molasses
4 cloves
1. Preheat oven to 350 degrees. In a large pot, combine sugar, molasses, cinnamon sticks, cloves, water, and vanilla, and bring to a boil. Remove from heat and let steep 10 minutes.
2½ cups water
8 ounces liquid vegan mozzarella (such as Miyoko’s Creamery), divided
CHEF’S TIP:
1 large cinnamon stick
5½ ounces Mexican chocolate, broken into small chunks
1. Into a large pot, add milk, water, cinnamon stick, sugar, molasses, and chocolate, and bring to a boil. Reduce heat and simmer until sugar and chocolate have dissolved, about 5 to 7 minutes, stirring consistently.
VEGNEWS.COM 65
4 medium bolillos or 1 large soft baguette
A hot, maize-based drink that dates back to the 14th century, this cinnamon-spiced chocolate beverage is a staple of many end-of-year holiday gatherings. Be sure to sip and savor your piping-hot mug carefully—because champurrado is so thick, it maintains heat longer than your everyday hot chocolate.
2 tablespoons molasses
Pudding)(MexicanCapirotadaBread
4 cups water
½ cup corn masa flour
¾ cup chopped walnuts, divided
MARCO ANTONIO REGIL (@marcoantonioregil) is a public speaker, activist, and a household name in Mexico as the host of several television shows, including the country’s versions of The Price Is Right and Family Feud
¼ cups chopped cilantro
1 cup brown sugar
2. Add corn masa flour, tablespoon by tablespoon, using a whisk to incorporate until the mix has thickened to a gravy-like consistency. Remove from heat and cover until ready to serve.
EDDIE GARZA (@theeddiegarza) is a plant-based chef, author of ¡Salud! Vegan Mexican Cookbook and The 30-Day Vegan Meal Plan for Beginners , host of the digital show Global Bites with Eddie Garza on Jungo Plus, and VegNews’ Food Editor.
2. Cut bread into 1-inch-thick slices, and butter each side. Onto a baking sheet, place buttered bread slices and toast in oven for 4 to 5 minutes on each side.
2. In a large, deep skillet over medium-high heat, warm oil. Add rice and sauté 5 minutes or until golden, stirring consistently to toast evenly. Add butter and sauté 1 to 2 more minutes or until rice is lightly browned. Add onion, garlic, and cumin, and sauté 2 to 3 more minutes, stirring consistently, or until onion is translucent.
SERVES 8
1. Into a large bowl, add water, tomato purée, tomato paste, and bouillon paste, and whisk until well-combined. Set aside.
SERVES 12
4. In a large, deep casserole dish, place a layer of bread slices, packed tightly. Top with ¼ cup raisins, ¼ cup walnuts, and 1/3 cup liquid mozzarella. Pour 1 cup syrup over cheese, and let sit 5 minutes for bread to soak up syrup. Repeat for two more layers. Cover dish with aluminum foil, and bake 45 minutes. Uncover and bake for 10 more minutes or until top layer of cheese is completely melted. Serve hot.
3. Into a large heat-resistant bowl, strain sugar syrup mixture to remove cinnamon sticks and cloves.
2 cinnamon sticks
3. Add tomato broth and bring to a boil, then simmer over medium-low heat, covered, for 15 to 20 minutes or until all liquid has been absorbed by rice. Remove from heat, top with lime juice and cilantro, and use a fork to fluff and combine cilantro.
Chocolate)(MexicanChampurradoHot
¾ cup raisins, divided
½ cup vegan butter
The melty quality of liquid mozzarella best replicates the classic version of this sweetand-savory dish, but it can be substituted with hand-shredded vegan mozzarella.
Leave this year’s dried-out tofu roasts to the Ghost of Christmas Past, and treat your holiday dinner guests to one of the most lavish cuts of meat: filet mignon—made from plants! This first-of-its-kind creation boasts fatty marbling, an unctuously velvety center, and crisp crust for an aromatic, meaty medallion that shreds and tastes just like the real thing, thanks to a blend of wheat, soy, and beets. We’re not just celebrating the holidays—we’re celebrating a new era of vegan meat. So pass the compound butter.
All the rumors are true: everything and anything can be made vegan—even foie gras. GAIA’s cruelty-free pâté achieves its signature taste with fizzy champagne, luxe truffles, sea salt, and cheesy nooch, making for a slightly sweet, peppery flavor worth relishing. For an even more festive treat, look for the cranberry-infused variety.
GAIA
3 / Faux Gras
2 / Chocolate Bonbons
66 VEGNEWS HOLIDAYS 2022 taste test Staff fave! 1 2 3 4 — The —
FINER THINGS CLUB
We’re living in the golden age of veganism, and as we close another year, we’re soaking in all the luxury. From cruelty-free foie gras to truffle-infused everything, plant-based bites have never been so grand. VegNews editors tapped into the world of the ultra-rich in search of the most lavish eats, and these are our 10 favorites.
photo by EMILY UTNE
BY J UICY MARBLES
BY CelebrityCASSE-COUchefMatthew Kenney has lent his expertise to the most celebrated vegan finedining institutions. And now, the culinarian is harnessing his world-class palate to create these lush bonbons infused with intoxicating flavor combinations. Close your eyes and sink your teeth into these caramelly pistachio-saffron, banana-cognac, and smoked pecan-whiskey bites, then decide whether you’re ready to gift that extra box or keep them all for yourself.
1 / Filet Mignon
7 / Artisanal Cheese
9 / Orange Saffron Aioli
BY DELICIOUS & SONS
BY LICOR 43
BY GrocerySRIMUstores are stocked to the brim with next-level vegan cheese, and while we’ve thankfully kissed the rubbery, dairy-free options of yesteryear goodbye, SriMu’s Los Angeles-made wheels deserve the red carpet treatment. The boutique brand’s artisans blend cashews, Irish moss, and active cultures with liquid smoke, onion, garlic, truffles, and spirulina for luscious bites reminiscent of funky bleus and woodsy Camemberts. Grab some crackers and welcome to the vegan cheese renaissance.
VEGNEWS.COM 67 5 8 7 9 10 6
Once reserved exclusively for medieval British monarchs, caviar is given a vegan, fishless reimagining for all to devour. Seaweed extract forms the base of these popping pearls rich in omega-3s before they’re seasoned with cayenne pepper, dill, leek, and turmeric. Scoop onto lightly browned toast with a schmear of sour cream or savor a spoonful and allow the taste of luxury to melt in your mouth.
BY MISAKY TOKYO
10 / Black Truffle Oil
Add a touch of elegance to buttery, movie night popcorn and savory date night pastas with a drizzle of this olive oil infused with real black winter truffles. Turning everyday favorites into Michelin-worthy fare with just a few drops? Talk about liquid gold.
5/Boozy Horchata
6/Plant-Based Salami
BY CAVI-ART
8/ Seaweed Caviar
Delicate jade, amber, and ruby crystal shells encase sweet, chewy centers, each getting a dazzling hue and punch of flavor from earthy matcha, citrusy yuzu, or a tropical blend of passion and dragon fruits.
BY RENEGADE FOODS
Pop a bottle of bubbly and rinse off your finest serving trays: ‘tis the season for holiday hosting. So make your party appetizers a breeze with plant-based salami perfect for Instagrammable charcuterie boards. Start with cubes of Smoky Salami Soppressata, add a few slices of Spicy Chorizo for kick, and don’t forget the pairs-with-anything Sweet Salami Toscana. Just add your choice of cheese, nuts, fresh fruits, crackers, spreads, and voilà—it’s time to get the party started.
Radiant rubies, sparkling diamonds, and glossy emeralds help us dress to impress. But if you’re looking to make jaws drop—and taste buds spin—forget the gemstones and go for these handmade crystal treats from Japanese confectionery Misaky Tokyo.
worldwide share an insatiable hunger for a taste of truffles, but you don’t have to go bankrupt or forage the forest floor to elevate your dishes with the umami-rich fungi.
Rice milk, and even ground sesame seeds, are known to impart the drink’s signature taste, but tiger nuts—the ancient Egyptian tuber so revered it was buried with pharaohs and highranking officials—form the original base of the beloved bev with North African roots. Layered with notes of citrus and a medley of spices, Licor 43’s boozy tiger nut iteration is so silky, it’s fit for royals.
4 / Crystal Candy Treats
BY GourmandsTRUFF
Look out mayonnaise, aioli is here to steal the holiday party spotlight. Don’t settle for plain, boring mayo when you can reach for this thick, garlicky condiment featuring hints of orange and fragrant saffron (the most expensive spice in the world). Revitalize meaty holiday leftovers with crispy French baguettes, a generous slather of aioli, and tender butter lettuce. Don’t forget the dollop of cranberry sauce.
From the cobblestone streets of Spain to the bustling cities of Latin America, cool and creamy horchata has long been enjoyed all across the world.
Golden beet chèvre casoncelli pasta in saffron butter broth with pistachio, parmesan, dill, and tarragon
risottoonlemon-basilingoldenPanko-crustedbeetcakepreservedsauceblackrice
ucked away on a narrow side street in South Philadelphia sits an unassuming converted warehouse. It’s not filled with dusty boxes or storage shelves, but with hanging plant pots dripping with flowering succulents. A rolling glass garage door curls up to reveal a cozy interior of blush pink walls, mismatched hanging picture frames, and less than a dozen petite tables punctuated with flick ering candles and Mason glass jars of fresh flow ers. But you won’t find any menus to pore over or to-go diners grabbing takeout orders—the eatery, open only a few nights a week, hosts five-course, set-menu, farmhouse-style meals that guests reserve weeks in advance. This is Miss Rachel’s Pantry, and along with completely living up to its slogan as “a sweet little vegan restaurant,” it’s also easily one of the best in the country.
t
BY SARAH MCLAUGHLIN
PHILLY'S SWEET Little Secret
68 VEGNEWS HOLIDAYS 2022 veg EATS
SEAMLESSLY BLENDING THE COMFORT OF HOMESTYLE COOKING WITH VEGAN FINE DINING, MISS RACHEL'S PANTRY IS PAVING THE WAY FOR PLANTS IN THE LAND OF CHEESESTEAKS.
Everythinghome.about the space is charm ing, from the retro refrigerator tucked into a corner to the warm glow from the hang ing globe lights. But once you take your seat
hef Rachel Klein—Miss Rachel herself and the mastermind behind the meticulously curated weekly menus—began her culi nary journey as a vegetarian growing up in a decidedly non-vegetarian household. Between taking occasional cooking classes and alternating through a few front-ofhouse positions in various restaurants, Klein’s passion for the culinary world blos somed. But it wasn’t until she began work ing as a private chef and wedding caterer, selling vegan food at Philly punk shows on the side, that a dream to open her own brickand-mortar location took hold. In 2012, after running her catering business through shared kitchens and her own tiny apart ment, Miss Rachel’s Pantry (a name inspired by her grandparents’ 1950s luncheonette, The Pantry) opened its first tiny location in the West Passyunk neighborhood of Phila delphia. Just three years later, the Pantry expanded, relocating five minutes away to a much more spacious location in its current neighborhood
at the white, café-style tables, that’s when the comfort truly begins. An elegant place card is laid before each guest, informing them of the five courses for the evening. To ensure no one flavor overpowers another, Klein takes special care to balance salty,
Peach mozzarellaand salad
PantryRachel'sMissofcourtesyPhotos
THE MENU'S MAGIC
w
off small plates of flaky biscuits with herbed butter to whet appetites before the meal really kicks into high gear.
VEGNEWS.COM 69
hile no one dinner is ever the same, a cohesive meal that flows from start to finish is guaranteed, and at Miss Rachel’s Pantry, that means the first course is always soup. Fresh corn bisque with palmito crab meat (made from hearts of palm) napped with chive-infused oil and sautéed garlicky corn or local heirloom tomato bisque with golden-fried, ricottastuffed squash blossoms dolloped with lemon crema, habanada pepper (a pepper that tastes like habanero, minus the spice), and basil agave “honey” will dash any misguided belief that soup can’t be a standout dish. Especially if you happen to luck upon a bowl with meaty additions, like apple cider seitan and chestnut sausage served over a smooth celeriac-rutabaga bisque and finished with chutney-glazed golden crou tons.The second course turns the focus to salads, but don’t expect watery iceberg or bland vinaigrettes. Instead, the restaurant’s housemade cheeses are often the stars in
c
BUT ONCE YOU TAKE YOUR SEAT AT THE BEGINS.COMFORTTHAT’SCAFÉ-STYLEWHITE,TABLES,WHENTHETRULY
spicy, and pungent flavors in her creations. Heat seekers and lovers of raw onion may be momentarily disappointed, but that’s sure to dissipate as the harmony of the meal begins to dawn on them. The restaurant is BYOB, meaning diners can bring in a bottle (or two) of wine, beer, or cider to enjoy with the prix fixe menu. Servers circle the room in perfect synchronicity to ensure everyone’s drinks are situated before dinner begins, dropping
PANTRY TURNED RESTAURANT
tomatoHeirloomgalette
The course could go chocolaty—like a spongy cacao-hazelnut cake topped with crunchy sugared hazelnut brittle and a scoop of impossibly light vanilla bean ice cream and salted caramel sauce. It could go Mexican-inspired—think moist tres leches cake topped with melt-in-your-mouth brown sugar ice cream, spiced pears, and candied slivered almonds. Or maybe fruity: fluffy lemon cake with a thick vanilla butter cream frosting topped with a local blueberry compote and lime leaf-purple basil ice cream
In another mouthwatering entrée, a juicy watermelon fillet is coated in a gener ous crust of crushed pistachios and sesame seeds before being seared and placed over a bed of creamy, whipped eggplant with a bracing lemon-horseradish tzatziki and a side of garlicky green beans. Every meaty main shines a bright focus on plants, all lovingly made in house with not a single meat replacement in sight. Even the most
And while the restaurant focuses heav ily on homestyle meals, there is a heavy lean toward Italian fine dining, with an ever-pres ent housemade pasta course. Miss Rachel’s Pantry’s resident pasta expert Chef Rodger Holst masterfully transforms semolina flour into an assortment of elegant pasta dishes. Think spring pea and lemon ricotta-stuffed cappellacci with a light, bright lemonbutter sauce and parsley caviar. Or cason celli stuffed with fresh chèvre, caramelized onion, and kabocha squash in a velvety sage cream with apple sausage. The inge nuity doesn’t stop there. Rachel’s has even mastered a vegan version of squid ink-style, crab-stuffed cappellacci served in a tradi tional wine-butter sauce with micro-scale, plant-based capesante (a Mediterranean scallop).Moving into the fourth course, plates are cleared to make way for what would traditionally be a “meat course,” but at Miss Rachel’s Pantry, it’s an opportunity to show off the kitchen’s incredible transformation of vegetables. Shredded hearts of palm are turned into fried, crispy palmito piccata and served with seared maitake mushrooms over a bed of whipped rutabaga and flash-seared rapini. Whole roasted maitake mushrooms are crafted into a refined and hefty meatloaf featuring a crunchy, amber glaze—left over from the searing of sticky-sweet, black garlic ketchup—while silky mushroom-red wine gravy adds even more richness.
As guests rise from their tables and begin to slowly file out of the cozy space and back into Philadelphia’s buzzing night, they’re left with the lingering tastes of an unfor gettable meal and the warmth that comes from Miss Rachel and her sweet little vegan restaurant.
veg-skeptic eater would be hard-pressed to leave a lick of the perfectly balanced sauces, whips, or glazes behind on their plates.
s stuffed diners contentedly lean back in their chairs, forks clink ing down onto plates, and a low rumble conversation rising in the dimly lit space, tables are cleared to make way for a truly spectacular dessert course. Miss Rachel’s Pantry lets pastry chef Carley Leibowitz lead a sweet finale that’s indul gent without being too cloying or heavy.
piccatamushroomwoodsofChickenthe
DON’T SKIP DESSERT
has the power to win over even the staunch est of Eachchocoholics.dessertisdesigned to leave satisfied diners with a sweet note at the end of each meticulously crafted meal. Guests luxuriate over miniature cups of espresso or steam ing mugs of tea as they chat amongst them selves or with Klein herself, who makes the rounds to thank each party for stopping in to eat. The small converted warehouse feels like a true community gathering for a golden moment in time, and everyone lingers to enjoy it.
a
such creations as a fig and cold-smoked watermelon salad with fresh cashew milk mozzarella, tossed in a rich maple-black garlic dressing and showered in a crispy cornmeal topping. In another iteration, buttery cashew burrata sits like a crown jewel on a bed of baby gem lettuce, paperthin slices of fennel, and tart, juicy grapefruit segments before being dressed in a fragrant basil vinaigrette and sprinkled with warm, toasted hazelnuts. And sometimes, the salad course is replaced with a bite of vegan frit tata served alongside rose radishes infused with smoke over delicate leaves of lettuce, with a pungent caper dressing and tangysweet caramelized onion and mustard jam.
VegNews editor SARAH MCLAUGHLIN (@sarahmclaughlin) makes a point to visit Miss Rachel's Pantry whenever she's in town, in hopes of getting to taste the brown sugar ice creamtopped tres leches cake one more time.
bourguignonMushroom-seitan
Carrot cake with caramel and ginger ice cream
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When it comes to having feelings, loving their families, and valuing their lives, sheep are just like us. But in the wool industry, they’re treated as nothing more than inanimate objects on an assembly line.
iStock.com/pelooyen©Sheep:
PETA has released over a dozen exposés of more than 100 wool operations on four continents, and at each one, investigators found the same kinds of horrors. Even at “sustainable” and “responsible” farms, workers beat, stomped on, cut, and slit the throats of conscious, struggling sheep.
Shearers are usually paid by volume, not by the hour, which encourages them to work as fast as possible without any regard for the welfare of the sheep. This hasty, reckless shearing leads to frequent wounds, including cutting off strips of skin and lacerating tails, teats, and ears. Workers use a needle and thread to stitch up the worst of the gashes without any pain relief. Eventually, the sheep are slaughtered. This winter, celebrate sheep by leaving their wool out of your wardrobe. Visit PETA.org/WearVegan for tips on shopping vegan.
veg ESCAPE
Once synonymous with greasy buffets, $1 shrimp, and run-of-the-mill steakhouses, Las Vegas is now in a plant-based renaissance where vegan dining is no longer a crap shoot—it's a bona fide jackpot.
by DIANA EDELMAN
DECADENCE in the Desert
74 VEGNEWS HOLIDAYS 2022 veg ESCAPE
1 / Savor The Strip
4/ Tacos takeover
6/ Luxe be a lady
Ask most vegans in town for a dinner recommendation, and you’re sure to hear “Chef Kenny’s,” where even the most steadfast omnivore will succumb to Kenny Chye’s tasty plates. His menu is loaded with everything from medium-rare steak sushi rolls, curry duck, and Chilean sea bass to Kung Pao scallops and his famous sweet-
to have a taco shop on every corner. Four years later, it’s well on its way, dominating Las Vegas and readying its first out-of-state location in San Diego.
For a swanky night out in downtown, head to Barry’s Downtown Prime, a conventional steakhouse with an unconventionally
When it comes to Chef Amelia Cooper’s Graze Kitchen, plan for a few return trips to get the best of her spectacular all-day menu. Kick off with a brunch of crispy cauliflower and flaky biscuits smothered in gravy. For lunch, indulge in Korean BBQ nachos topped with saucy-spicy soy curls, Fresno chili, gochujang aioli, and smothered in cashew queso. And for dinner, the grilled, marinated tofu served on a bed of white rice with scallions, shiitakes, napa cabbage, and a lip-smacking chili-garlic-sesame sauce—paired with a stone fruit sundae with peaches, apricots, bourbon-brown sugar caramel, and pecan crumble—will leave you wanting to do it all over again the next day.
From the crispy layered potatoes that are Chef Oscar Amador Edo’s take on patatas bravas to the earthy mushrooms al ajillo in a garlic and parsley oil, the veganfriendly EDO Tapas & Wine is where to go for a taste of Spain. Edo’s sultry $60 sevencourse tasting includes the above, plus dishes like Arroz Meloso with bomba rice, and strawberry granita with almond milk yogurt espuma. You can also order any of the dishes à la carte to still get a taste of the acclaimed chef’s offerings.
3/ Spanish nights
and-sticky bites of orange chicken. You can find all of this at Chef Kenny’s Asian Vegan Restaurant, plus a massive selection of vegan dim sum at Chef Kenny’s Dim Sum
2/ All hail King Kenny
Bubbly queso fundido, jackfruit-Beyond Meat birria with dipping broth, the “world’s biggest taco” (that’s easily as big as an adult’s forearm), and nearly 20 other plant-based tacos all await lovers of the humble handheld at Tacotarian. When the restaurant opened in 2018, the goal was
1 2 3 4 5
Leave it to Chef Tal Ronnen to finally bring upscale vegan dining to Las Vegas. Opened to much fanfare at the Resorts World casino right on The Strip, the second iteration of Ronnen’s celebrated Los Angeles restaurant Crossroads Kitchen is wowing guests with its signature dishes such as spaghetti carbonara and Bordelaise eggplant fillet. But the menu also features a number of tantalizing Vegas exclusives including chestnut foie gras and caviar. So whether you’re a veteran at Ronnen’s Melrose Avenue flagship or a first-timer all around, a visit here is sure to leave you feeling like a high roller.
5/ All-day cravings
decadent vegan menu. Luscious soups and artfully crafted vegetable dishes abound, but the star of the show is Chef Barry Dakake’s vegan meatloaf made with a medley of seasonal veggies, smothered in a mushroom gravy, and topped with shaved truffle. Even the duo of desserts—an ultra-rich chocolate raspberry cake draped in 24-karat rose gold leaf and a blueberryMadeira coconut milk cheesecake—are to die for.
7/ On a roll
For the best vegan pizza in town, Robby Cunningham’s Detroit-style deep dish spot Guerrilla Pizza can’t be beat. Think thick, rectangular slabs of molten cheese, dollops of tangy red sauce, and all the vegetable toppings you could want, baked atop a crispy-on-the-outside, chewy-onthe-inside crust. Hungry for more? Don’t miss the build-your-own rolls with vegan sausage seasoned with Cunningham’s grandma’s Hungarian spice recipe, crispy poutine tots, and chewy garlic knots.
10/ Chick’n sandwiches everyone will love
9/ Class is in session
DIANA EDELMAN (@vegansbaby) is the founder of Vegans, Baby and shares the best spots to find vegan food in Las Vegas, New York, and on tours she curates and hosts around the world.
There are plenty of spots in Las Vegas to find excellent vegan sushi, but Chikyū Vegan Sushi and Izakaya’s offerings are plant-based, thoughtful masterpieces. Chef John Le takes vegetables and fruit to a new level, creating stunning and unique rolls like the crowd-favorite Desert Gold—a tempura-fried tofu and tapioca roll with shredded spicy tofu, negi, ito togarashi, sesame, microgreens, and a spicy secret sauce on top. Wash it down with sake, or try the mood-enhancing, nootropic mocktail made with mango shrub, sour plum, aquafaba, and five spice.
Vegas darling Garden Grill started as a pop-up in 2013, quickly amassing a cult following at local festivals thanks to Leslie Marroquin’s juicy, crunchy fried chicken sandwiches. Now a brick and mortar, the restaurant draws crowds for all sorts of spins on the cluck-free sandos, ranging from original crispy, fiery buffalo with cool-and-creamy dill sauce, and smoky blackened with chipotle aioli. Still hungry? Try the huge California burritos, the loaded carne asada fries, or hit the Thursday pop-up for cheesy chicken-and-bacon stuffed doughnuts.
Founded by animal activist Heather Heath, Vegas Vegan Culinary School and Eatery is a vegan cooking school where anyone can take a class. The adjacent eatery serves veganized deli favorites like the loaded potato salad with cheddar cheese and vegan bacon, plus savory quiche, lobster salad rolls, and BBQ jackfruit sandwiches with pulled jackfruit on Texas toast with slaw.
6 7 8 9 10
8/ Pizza for all
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LONDON
76 VEGNEWS HOLIDAYS 2022 veg VACATION
LET’S LUNCH IN
by MARGOT BIGG
From hearty British mainstays to global cuisine reflective of the city’s multicultural population, London has reinvented itself as a bona fide vegan capital ripe for the tasting .
ood might not be the first thing that comes to mind when you think of double-deckerupinsteadUKMentionsLondon.ofthecapitalmayconjureimagesof
Perhaps London makes you long to spend days wandering among museums full of masterpieces or revamp your wardrobe at one of the world’s most celebrated department stores. While London has long been renowned for its art, architecture, and performing arts, for many years, the city had a reputation as a beacon for all flavors bland.
British bites
Start your London culinary exploration the traditional way: with a full English breakfast at The Gallery Café. This down-to-earth spot serves a fully vegan take on Britain’s quintessential morning meal, complete with roasted mushrooms and tomatoes, savory tofu scramble, vegan sausages infused with earthy notes of rosemary, pan-wilted greens, and tangy housemade baked beans—all rounded off with a slice of grilled sourdough bread. If you’re visiting on a Sunday, you may want to opt for something lighter, such as a flaky croissant, so that you can save room for another British custom: Sunday roast.
buses quickly casting flashes of vermillion as they whizz past the jagged spires of the Palace of Westminster. Or maybe crowds of suited-up bankers, pints in hands, spilling out of wood-framed pubs onto city sidewalks after a day of work.
thrown in for good measure, plus a protein and a serving of Yorkshire pudding—a fluffy, airy roll similar to a popover. The Spread Eagle follows the old-school format, offering beet Wellingtons enrobed in flaky crusts, hearty roasts made of walnuts and cashews, and crisp potato cracklings, all doused in rich
VEGNEWS.COM 77
Fortunately, the world is an ever-changing place, and London is now among the best food cities on the planet, especially for vegans who like to eat more than just salads and the
While plenty of London pubs offer a vegan-friendly Sunday roast option, your best bet is to head to The Spread Eagle, a plantbased pub a couple of miles north of The Gallery Café. Sunday roasts usually consist of roasted root vegetables with something green
▲ Top: Sunday Roasts at The Spread Eagle; Bottom: The Gallery Café English breakfast
F
occasional hummus wrap. These days, you’ll find everything from classic British foods reimagined for plant-based palates to flavorrich global cuisine—after all, over a third of Londoners were born on foreign shores.
shaping the city’s cultural and culinary fabric for generations. Indian food is hugely popular here, and while many Indian dishes rely on dairy products, you’ll find fully plant-based Desi delights at Thenga Cafe.
gravy and served with a cornbread-esque interpretation of Yorkshire pudding. Even if you can’t make it for Sunday lunch, this classic pub is still worth a visit for its seasonal British and international fare (think artichoke paella and savory pies served with mashed potatoes).Across town, in swanky Notting Hill, Farmacy takes a food-as-medicine approach, crafting many of their delightful wholefood concoctions from organic, biodynamic produce grown at their very own countryside farm. While their menu is eclectic and worldly—with treats ranging from sweet-andumami miso-roasted eggplant to rich-andcreamy truffle mac and cheese—the folks at Farmacy also pay homage to Britain’s timehonored custom of afternoon tea, served up the traditional way: on a three-tiered cake stand.While afternoon tea menu options are subject to change with the seasons, you’ll likely find dainty little finger sandwiches with savory fillings such as herby tofu cream cheese on the bottom tier, and maybe even a few miniature quiches stuffed with caramelized onions, sun-dried tomatoes, and
like blueberry lemon tea cake and tropical chocolate parfait.
78 VEGNEWS HOLIDAYS 2022
veg VACATION
Eat of Eden
Tucked away on the mezzanine level of a YMCA near King’s Cross railway station (Harry Potter’s Platform 9 3/4, anyone?), this unassuming spot serves homestyle fare made from fresh, healthy ingredients. Try the masala dosas (thin lentil-and-rice-batter crêpes stuffed with meltingly soft potatoes spiced with turmeric and mustard seeds) or go for the thali, a daily set-lunch menu of fluffy rice, warming lentils, and seasonal vegetables. Wash it all down with a mango lassi, a cool, sweet drink made with plantbased yogurt.
Thenga Cafe
Tower Bridge
olives. The middle tier is devoted to scones served with whipped vegan butter, rich cashew cream, and sweet fruit preserves, while the top tier is all about tiny desserts
For vegans, plant-basedquality,capitaliscosmopolitanthiscityprovingitselfaforhigh-tantalizingcuisine.
Farmacy
The UK is home to a thriving South Asian population, and people with roots on the subcontinent have played an integral role in
Global goodies
To get to your next meal, hop on the Victoria line of the London Underground and don’t get off until you reach Brixton, a major hub for London’s Caribbean community. Take a walk down to Electric Avenue’s Brixton Market to shop for global housewares, listen to the thundering bass of a dub soundsystem at a local club, and make a beeline to Eat of Eden to sample some of the best Caribbean
Gauthier Soho
Hosted by VegNews editor Jasmin Singer VegNews.com/podcast
The Podcast
Vegan chocolatier Copperhouse Chocolate puts a plant-based spin on artisanal chocolate, with plenty of rich dark varieties along with a few reimagined takes on milk and white varieties. Take home a pouch of hot cocoa mix in creative flavors such as gingerbread or cinnamon-rose or opt for a more traditional box of assorted chocolates.
Bring it HOME
CircusPiccadilly
80 VEGNEWS HOLIDAYS 2022
Brixton Market
Get into the yuletide spirit in style with a vegan hamper from Fortnum & Mason. The predecessor of the gift basket, food-filled wicker hampers have been an integral part of the holidays in the UK for generations. Hampers from Fortnum’s are among the poshest in the land, and a couple are entirely vegan, down to their faux-leather straps.
From the architectural and historic marvels of Big Ben, Westminster Abbey, and Tower Bridge to the can’t-miss experiences at Piccadilly Circus, Natural History Museum, and the shoppers’ paradise that is Oxford Street—there is no shortage of incredible things to do and see for lovers of art, history, and culture in London. And thankfully, for vegans, this cosmopolitan city is proving itself a capital for high-quality, tantalizing plantbased cuisine, too. After discovering the diversity of flavors and culinary experiences that London has to offer even the pickiest of diners, you’ll likely be counting the days until you can come back for more.
menu, which will get you well-fed and out of Gauthier in time to make it to a night of musical theater at one of the many West End venues nearby.
For something savory, head to plant-based cheesemonger La Fauxmagerie, the first of its kind in the UK. Here you can pick up all sorts of cheese, from Stilton to Camembert. They also offer sampler bundles so you won’t have to choose just one.
HOLIDAY HAMPER
SAY CHEEZ
Lovely London
SWEET SOUVENIRS
Trafalgar Square
veg VACATION
Whether you’re looking for the perfect holiday gift to bring back home or just want to continue your culinary experience from the comfort of your own kitchen, London’s got you covered. Save room in your suitcase for one (or all) of these tasty treats.
fare outside of the West Indies. Come with an appetite so that you can make a dent in one of Eden’s massive sampler platters, which include Ital (plant-based Rastafarian) options such as hearty chickpea curry, callaloo (a spinach-like green), and fragrant pumpkin and sweet potato curry. Make sure to try the ackee, a nutty Jamaican fruit that’s perfect for savoryFinishscrambles.yourevening with a fancy night out in the West End theater district at Gauthier Soho, which brings fine-dining flavors from across the English Channel to London diners. Founded in 2010 by Michelin-starred French chef and restaurateur Alexis Gauthier, this upscale spot took a turn for the best in 2021, going fully vegan all the way down to the wine menu.For the full experience, reserve a seat at the Grand Dîner, a 10-course presentation of seasonal French fare, starting with delicate canapés and culminating in decadent desserts. If you want to try some of Europe’s finest vegan wines, the sommelier wine pairing menu won’t disappoint. If you’d rather save a little cash, reserve a 5 o’clock slot for the abridged, seven-course Petit Dîner
MARGOT BIGG is a Portland-based travel writer who loves discovering something new every time she visits London.
From the editors of Introducing COVETABLE! This Cake Had ImpeccableVeganCredentials. VeganWeddings.com
FAKING IT
Beauty & Style Editor ARUKA SANCHIR
MATERIAL FOCUS
Starting a fashion line at the age of 17 is no easy feat. Making it a total success, sustaining it, and turning it 100-percent vegan with an emphasis on sustainability is even more staggering. But Maya Reik makes it look easy. Taking inspiration from her grandmother’s oldworld glamour while keeping designs contemporary, Reik focuses on slow fashion and eco-conscious, recycled materials—her winter collection melds classic romance with the here and now.
Luckily, there are endless stylish fakeouts no matter what type of style the conscious consumer may gravitate toward. Classically posh, fabulously funky, or luxuriously sustainable? There’s a faux fur out there for everyone.
BOLD BRIGHT&
▲
Vegan Tiger Pink Leo Coat, $636
Marei 1998, Viola Coat, $450
IT’S 2022, AND WEARING REAL FUR IS BEYOND OUT.
◀ While working for an animal-rights organization, South Korean designer Yang Yoona was often asked where to find cruelty-free designs, especially in the winter. So with her expertise in the fashion world, Yoona set out to create trendy, vegan designs like this expressive, leopardpatterned coat perfect for the stylishly daring.
NoszkowiczDamian1998:Marei 82 VEGNEWS HOLIDAYS 2022 veg STYLE
▶ Leave it to East London designer Nina Hopkins to elevate boring closet must-haves with an utterly chic spin. This timeless jacket pairs a modern greenand-cream checkerboard print with a roomy, boxy cut, adding a trendy touch to every outfit this season.
jakke TRACI Faux-Fur Jacket, $306
YOURSELFCHECK
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at its San Antonio atelier. Smoky South American mate leaf melds with verdant jasmine for a unique, sensual perfume complemented by sweet narcissus.
Classically romantic, this fragrance from the French natural beauty pioneers Chantecaille is redolent of a warm summer’s evening in the South of France. The star of the show, gardenia, mixes with woodsy balsam, sensual jasmine, and rich tuberose to remind us of our favorite season.
Good SCENTS
Eco-conscious Clean Reserve has nailed the allseason, blossom,vanilla,complementedasandembrace,bygroundingcomforting-and-aroma.Inspiredthefeelingofawarmsaltedpralinewhitecedarwoodactbasenotes—andarebycreamybergamot,orangeandhoneysuckle.
Vegan-friendly Texan fragrance house Cultus Artem aims to integrate traditional craftsmanship with modern luxury through distinctive scents handmade in small batches
cultusartem.comLaboratoryPerfumesAtlas,$96
▼the7virtues.comGallivantTokyo, $174
Inspired by travels to Morocco, the British scent specialists at Laboratory Perfumes spent hours finding the right earthy, aromatic tobacco note.
WHEN IT COMES to your beauty arsenal, liquid eyeliner is key and a creamy lipstick can make all the difference. But a good fragrance wields a special kind of power. Whether fresh and zesty or alluring and flirty, you can wordlessly speak volumes about who you are with a simple spritz before heading out the door. So this holiday season, choosing a signature scent for yourself or a loved one is the ultimate, intimate, personalized gift. Skip the animal-derived ingredients (musk, castoreum, and civet are a few to be on alert for), and select from the growing number of brands catering to the demand for luxuriously cruelty-free scents. Beauty Editor ARUKA SANCHIR spent hours sniffing spritz after spritz, and here are her top 10.
Actress Michelle Pfeiffer was in search of allergenfree, non-toxic fragrances after becoming a mother, but couldn’t find any that met her standards. So she created her own. This crisp, Granny Smith apple scent is rounded with apricot nectar, sheer sandalwood, and salty, oceanic notes.
▲ Henry Rose Smyth, $120
▲ Chantecaille Pétales, $185
This warm, gender-less fragrance layers rum, vanilla, and hay with spicy cinnamon, ginger, and black pepper, plus a whisper of fine cognac. laboratoryperfumes.com
cleanbeauty.com
floralstreet.com
$80Kaihenryrose.comEaudeParfum,
Shay & Blue Blood Oranges, $90
Gender-neutral and responsibly sourced, Shay & Blue’s refreshingly zesty bestseller melds the scent of woods and smoky leather with tangy, radiant blood oranges for a unisex scent perfect for every season.
Black▼shayandblue.comFloralStreetLotus,$84
The 7 VanillaVirtuesWoods, $85
On a mission to empower others, Canadian brand The 7 Virtues sources its ingredients from nations rebuilding after war or strife. In this sophisticated fragrance, sustainably sourced Madagascan vanilla fuses with caramel, pear, rose, and amber for a deliciously inviting scent.
For the explorers dreaming of roaming around the world, UK brand Gallivant draws inspiration from modern cities such as Los Angeles, Berlin, and Amsterdam. The playful, balanced scent evokes its namesake with notes of citrusy yuzu, woodsy hinoki, spicy wasabi, and warm amber.
At the center of this sensual perfume is the centifolia, a delicate French rose with 100 petals that blooms for only one month. British brand Floral Street added to this complex fragrance by blending sweet and dry papyrus with dark and spicy saffron for an intoxicating edge.
gallivant-perfumes.com
▲chantecaille.comCultusArtem Ilex, $225
84 VEGNEWS HOLIDAYS 2022 veg BEAUTY
▲ Clean Reserve Skin, $98
Cult-favorite fragrance brand Kai has managed to create an easy-towear, universally liked aroma fit for any and all occasions. The floral yet woody gardenia-forward scent is beloved by celebrities such as Jennifer Aniston, Charlize Theron, and Julia Roberts. kaifragrance.com
Order your copy at VegNews.com/fabulous “ If veganism,curiousyou’reaboutstartrighthere. ” —Joaquin Phoenix Makes the perfect holiday gift!
Trust Your Gut
O
Grandma’s girl
Q
h, how I wish I could wave a magic wand and instill confidence in those who secondguess won’tconcernedthemselves,thattheybeaccepted,
tion at our upcoming holiday family gettogether when I don’t fill my plate with her famous brisket. Should I just graciously take it anyway and then secretly push it into a napkin on my lap and throw it out? Or should I risk a painful argument and tell her I no longer eat animal products? I feel like I can’t win.
My grandma is my soulmate (a fact my husband mostly accepts), and I feel so lucky that even though I’m in my mid-thirties, she’s still in my life. But although I don’t want to sound ageist, let’s just say she’s a bit old-school when it comes to certain things—such as her close ties to cultural Jewish foods. I’m a new vegan, and I’m absolutely dreading Grandma’s reac
veg ADVICE Editor at Large J ASMIN SINGER GoodwinDerekSinger:Jasmin
86 VEGNEWS HOLIDAYS 2022
embrace my identity—and willing to give my family the space and time they needed to adjust to this new version of me—my fears of what others might think melted away.
If I had a fried vegan drumstick for every time a friend was concerned that their friend/parent/cat wouldn’t accept them for who they are, I could put KFC out of business.
First of all, hug your grandma for me. Mine was also the love of my life, and I miss her every day. As for the pickle you’re in, I totally get it— and so do countless others whose families are also set in their ways and completely perplexed when we choose vegan meat over animal-based. Add to that the close relation ship you and your gran have, and it makes sense that this is vexing you.
But—and at the risk of sounding callous— times change. Your nan was most likely born before the word “vegan” was even coined back in the mid-1940s, and in the scope of the time she’s been becoming the delightful human you love now, she’s also been through enormous societal shifts. My strong suspi cion is that if you explain to Grandma why you’re vegan (using “I” statements so she doesn’t think you’re trying to change her), followed up by offering her some incred ible Jewish vegan food to whet her palate, she’ll be happy for you. Regardless of how she feels about veganism, she is obviously crazy about you, and it’s more likely than not that she’ll celebrate—not admonish—your big life
As a lesbian, I’ve had my own brand of struggle with not being accepted, much of which was ultimately a reflection of my own lack of self-love. Once I finally was able to
Guilt-RiddenSincerely, Jew
A
Therechanges.areaton of Jewish vegan baker ies and delis, including Mort & Betty’s in Los Angeles, Sam & Gertie’s in Chicago, Lil’ Yenta’s in Philadelphia, and Ben & Esther’s all up and down the West Coast. Can you get your hands on some of their concoctions?
If not, Lilly’s Baking Company has a vegan rugelach to die for—and, blissfully, it ships (via gtfoitsvegan.com). Include Grandma in the process, and she’ll be kvelling in no time.
loved, and celebrated for how they choose to show up in the world—especially if they’re going against the grain. That is the theme of today’s letters: bravery in being seen as your authentic self and trust that your family and friends will accept your lifestyle choices— including when you make the noble choice to ditch meat.
Standing in your truth when you’re vegan is not entirely different than that.
I’m grateful you reached out, as this is a complex issue—and one that I won’t be able to fully address in this column, so I do encour age you to also work with a therapist on how to best communicate to your family and friends. That said, I have had several friends in this exact position, and I know how wrought it can be to feel you need to hide something so beautiful about your
need to give up gluten—or anything else that’s a part of your life—in order to “stay relevant.” Unless you have celiac disease, eating wheat is completely fine. Here’s the even better news: most vegan restaurants have plenty of gluten-free options, so you and your old buddies can find some common ground by finding some vegan spots to enjoy together. I promise that nobody will perceive you as a gluten glutton.
If it eases your family’s concerns, and if you’re interested, you might also consider working with a nutritionist so your fam feels you are showing accountability to someone else regarding your eating. But at the end of the day, you are in charge of yourself, and if you are meeting your proper nutritional needs on a consistent basis, and feeling joy around your veganism, then you can trust that you are on your own path. I am confi dent that over time, your family will trust that,Finaltoo.thing: invite them over to eat. Noth ing is a better advocate for veganism than incredible food. Show your loved ones how varied, decadent, sating, and palate-pleasing veganism can be.
Q
I’m a recent college graduate with a few close friends who have recently gone gluten-free and swear by it, saying it helps with their GI issues and energy levels. They aren’t vegan, but they are actively reducing their meat and dairy consumption like so many are these days. Here’s where the problem comes: I feel like I only recently got into the swing of being vegan, and though I am indeed curious about the health benefits they swear by, I’m not sure I’m ready—or maybe even willing—to give up gluten. As a vegan, I feel like I often overcompensate when it comes to dining out to make life easier (I’ve dealt with more boring salads and fries than I care to admit), and now, being the odd person out again, I worry I’ll stop being invited out alto gether. Entering the “grown-up world” is hard enough without having to fear the loss of my group of girls. Do I need to go gluten-free in order to stay relevant to my tightest circle?
You sound like a really sensitive, sweet person who is doing their very best to navi gate a complicated phase of life at a compli cated moment in history. And to be honest, I can totally recognize myself in you— back when I was in my 20s and constantly worried that the people around me were disapproving of my every move, from whom I dated to what I wore. It took me years of therapy to face the fact that these people weren’t really thinking about me very much in the first place, since they were caught up in their own worlds and doing their best to navigate life, too.
When I was a teenager, I suffered from a pretty serious eating disor der. I even left school for a while to go into a treatment facility. Now I’m in my 20s, and I feel like I’m in a healthy place (most of the time) with my eating and body image. Not long ago, I saw a documentary about animal agriculture, and I slowly started to remove animal products from my diet. Eating them just didn’t sit right with me, once I learned about all the suffering animals endure. I’m about 99-percent vegan now (there are still some condiments in my fridge I’m using up, but I won’t buy animal-based foods again after they’re gone), and I recently realized I’m basically hiding my veganism from my family and some of my friends. I’m terrified they will think my eating disorder is back, even though that’s not at all what’s going on. The irony is that part of my old disorder was to hide what I was (and wasn’t) eating, so this feels espe cially bad and eerily familiar. How can I tell my friends and family about this new part of my life without stressing them out?
self—your emerging veganism, an honor able extension of your belief system. I hear you loud and clear that you’re making this choice because of ethics, and I want to take a moment to applaud you for that! When I went vegan more than 18 years ago, it repre sented a giant step toward finding and living my truth. I believe the same is happening for you now, and after suffering from an eating disorder and finding your way to the other side, your step toward authenticity was more like a giant leap. Brava!
Family frenzy
Wheaty,Sincerely,Not Meaty
A
But ultimately, no: you definitely don’t
One last thing: My own grandma went vegetarian (mostly vegan) when she was 86, after learning about what was happen ing to animals behind closed doors. Don’t underestimate our elderly relatives; they’re frequently more resilient, adaptable, and open-minded than we give them credit for.
Wheaty, my sweetie—can I be super-straightforward for a moment? It sounds like the bulk of the issue you’re having is not related to anything your friends have actually done— rather, you seem to be borrowing trouble from the future and assuming your “closest friends” will drop you just for biting into a seitan sub (and now I’m getting hungry, so thanks a bunch).
Praise seitan
J ASMIN SINGER (jasminsinger.com) is the author of The VegNews Guide to Being a Fabulous Vegan and Always Too Much and Never Enough: A Memoir, and is the host of The VegNews Podcast and the co-host of the Our Hen House podcast.
Like I said, the time right after college can be difficult. I’m happy for you that you’ve already found veganism, and I encourage you to start to see that choice as an extension of your worldview and your identity. You might already know yourself better than you think; trust that, and trust the people around you to love you as your true, gorgeous self—wheat and all.
EthicalSincerely,Eater
It would also make sense that your family might doubt your motivation at first, espe cially after seeing your struggle with food. I think the main thing that will be on your side here is time. Be patient and kind with your family, just as you want them to be with you. I would also suggest transpar ency and forthrightness. Consider telling your family exactly what you said here: that this is a choice you’ve made with your eyes wide open, and that you are concerned they will see it as deprivation. Remember that even some non-vegans who don’t have that added layer of concern might see vegan ism as deprivation, whereas we all know it’s completely the opposite; when I went vegan, an entire culinary world opened up to me. It might take your family some time to really take that in.
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A
Q
MiniSpicedGingerbreadPies
VEG MEDIA
Family gatherings, giving gifts, opportunities to be grateful. Yeah, yeah— there’s a lot to look forward to this time of year, but us? We've got our eyes firmly set on the pies. Thanks to blogger Helen Au's book Cozy Vegan Pies and Tarts, this holiday season, we’re indulging in caramelly pumpkin pie, ultra-luxe chocolate ganache tarts, and nutty spiced galettes—all without the pesky eggs and dairy. Born into a family of culinarians, Au uses her lifelong expertise to craft show-stopping desserts that’ll transport you to snowy winter mornings waking up to the aroma of Mom’s baking. Bring the scent and taste of nostalgia to your own festivities or create new traditions with showstopping desserts, inspired by Au’s bakehaveTheWhiteTeaCottaVietnameseyou’veheritage,Vietnameseinflavorsneverseenbefore:CoffeePannaPie,ClassicBobaTartlets,andChinesePearandGingerPie.onlyproblemyou’llisdecidingwhattofirst.
COOKING FROM THE SPIRIT
There’s no stopping the inimitable Tabitha Brown. From gone-viral TTLA sandwiches to her own Food Network show, the bonafide vegan brings you into her kitchen for a taste of dinner à la Tab. In her first cookbook, Brown’s spirit guides you through her family-approved, measurementfree (don’t worry, cook from the spirit!) recipes. Kick off your morning with TikTok-famous carrot bacon, serve up Philly Cheesefake Hoagies for lunch, and end the night with Country-Style Steak With Gravy. Must-makes: Cheese Grits With Sausage, Broccoli Alfredo Pizza, Pecan-Cheese Rolls
Au.Helencredit:Photo2022.Co.PublishingStreetPageOpposite: VEGNEWS.COM 89
Our top picks!
The trailblazing sibling duo behind America’s pioneering vegan butcher shop is at it again, and this time, they’re unveiling the secrets to the world-class, plant-based meats that have Guy Fieri and Sir Paul McCartney raving. In their premier cookbook, Aubry and Kale Walch guide you through the ins and outs of vegan ribs, porterhouse steaks, and even foie gras so you can impress at any get-together. Must-makes: Cherry-Glazed Rib Rack, Ope! Minnesota Creamy Turkey Wild Rice Soup, Sham & Eggs Musubi
SIMPLY VEGAN BAKING
DON’T MISS TODAY’S LATEST AND GREATEST COOKBOOKS THAT MAKE PLANT-BASED EATING A BREEZE.
DEATH FOR COOKBOOKDINNER
LET’S COOK
Freya Cox is a force to be reckoned with. After making her debut on The Great British Bake Off (see p.26), the show’s first vegan baker is teaching you everything you need to know. Let Cox navigate you through the tricks of the trade and broaden your culinary horizons with ingredient swaps to create festive yule logs, brandy snaps with chantilly cream, and chocolate-hazelnut babka that would wow any judge … or hard-to-please dinner guests. Must-makes: Gluten-Free Pumpkin Spiced Cupcakes, Coffee and Walnut Cake, Peanut Butter Millionaire’s Shortbread
When the hustle and bustle of the holidays hit, nourishing your body with plantpowered fuel is more important than ever. Enter, The Edgy Veg herself, Candice Hutchings. Whether you have 15 or 45 minutes to spare, the social media maven’s second cookbook promises fluffy quiche Florentine for breakfast, crispy fried chicken bites for lunch, and even Australian meat pies for an on-the-go, savory treat so you can get back to gift wrapping. Must-makes: Pumpkin Scone Love, No-Bull Boeuf Bourguignon, Lightning-Fast Mini Meatloaves
THE COOKBOOKBUTCHERHERBIVOROUS
THE ART OF RAW DESSERTS
Certified raw chef and health enthusiast Crystal Bonnet wants you to know one thing: raw sweets and treats don’t have to be intimidating. Flip through 168 pages of expert knowledge and learn to activate nuts and seeds, culture your own vegan yogurt, and master dehydrating so you too can savor—and gift— everything from Milk Chocolate Cherry Cinnamon Truffles to Almond Fig Cardamom cookies. Must-makes: Mocha Crisp Cheesecake, Carrot Cake With Orange Cheesecake Frosting, Banana Cream Pie With Gingerbread Crust
Must-makes: Devil’s Night Cauliflower Wings, Hell Burger, Kettle Corn Cocktail
1 4 2 5 3 6
Ghouls, gremlins, and goblins emerge from the shadows for a night of spooky hijinks on Halloween, and horror enthusiast Zach Neil wouldn’t have it any other way. The restaurateur’s second cookbook features eats inspired by Dracula, Hannibal Lecter, and Carrie that are so good, they’ll make you scream. Complete with plating tips guaranteed to leave you breathless, this 144-page guide is the ultimate handbook for the Halloween rager of the year.
THE EDGY VEG EASY EATS
Mina Rome
@kindred.vegan.souls
Malinda Simpson
Mina Rome
Look no further for the very apps,blogs,socialhappeningsbestinmedia,podcasts,andmore.
90 VEGNEWS HOLIDAYS 2022
In-depth vegan recipes, local comfort food finds in Dallas, TX, and cruelty-free beauty recommendations take center stage on Malinda Simpson’s feed. Follow the plantbased lawyer for hearty eats such as Vegan BBQ Pulled Pork, Cheesy Meatball Subs, and Jamaican Jerk “Shrimp” with Coconut Rice.
Berlin-based video and recipe creator Mina Rome is obsessed with food, and it's mouthwateringly evident in the 21-year-old’s chock-full YouTube feed. Easy-to-follow, lazy vegan recipes; healthy dessert ideas; and 10-minute meals provide endless cooking inspo. Plus, Rome even recreates and veganizes foods from her favorite movies and TV shows (Bridgerton, Stranger Things, and Twilight, to name a few).
Jameson Hsu
Connecting the heart and mind with the body and spirit is Jameson Hsu’s mantra. The 24-year-old plant-based chef shares their spiritual journey with over 40,000 followers as they create dreamy, drool-worthy Asian recipes while also advocating for mental health through deep, personal posts on loving oneself and healing one’s spirit.
Get Digital
@hsuchef_
—SARAH MCLAUGHLIN, NEW PRODUCTS EDITOR
”
“VegMovies is like Netflix’s cooler vegan sister where I’ve been discovering (and rediscovering) titles like The Game Changers and The Invisible Vegan that help me delve deeper into my animalrights activism. The best part of this curated smorgasbord of films is the 'Coming Soon' lineup, which helps me plan out my VegMovies & Chill nights for weeks in advance.”
“I don’t know how to convey how invested I am in the chronicles of vegan comedian Derrick Downey Jr. and his earlyandsquirrelsfriendshipbuddingwithlocalRichardMaxine.Since2022,Downey
“I’m having so much fun following Ashley Wicka’s TikTok videos. The 20-year-old LA resident shares all the fun foods she eats, making everything from giant, 12-inch-long fusilli with mac and cheese sauce to Trader Joe’s hacks like making its vegan brioche loaf into maple syrup-drizzled French toast.”
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Jr. has been sharing his adorable and hilarious SooccasionalspoilingandMaxinehavingRichardrelationship,interspeciesserenadingwithalmonds,deeptalkswithabouttrustboundaries,andthemwiththe$5avocado.cute!
—RICHARD BOWIE, SENIOR EDITOR
DowneyDerrick Jr.
“I’ve recently been revisiting one of my favorite environmental books, SweetgrassBraiding by indigenous scientist Robin Wall Kimmerer, which offers grounded and calming insight into how we can address the climate crisis through indigenous wisdom, the healing power and teachings of plants, and a reciprocal relationship with the planet.”
“On days when I’m too tired to cook and want to avoid delivery fees, I turn straight to @thefoodietakesflight for some much needed recipe inspo. Jeeca Uy’s approach to vegan cooking is everything I need: quick, easy, and beyond flavorful. From garlicky chili oil-hoisin noodles to cold tofu with sweet chili sauce, Uy’s approachable recipes— inspired by her FilipinoChinese upbringing— are bringing me one step closer to breaking my Postmates habit for good.”
Hit List
Ever wonder what VegNews editors are obsessed with? Here’s a look at the media we can’t get enough of.
—JOCELYN ASSOCIATEMARTINEZ,EDITOR
Historic Farm & Eco-Resort Cooking,CanoeingMassageRavensAwardPetsBeautiful!WelcomeWinningRestaurantintheForest&KayakingYogaNutrition,Art America’s mendocinoPlant-BasedPremierResort.california800.331.8884 stanfordinn.comTikTokonderrickdowneyjrpage:thisInstagram,Opposite:
—ANNA STAROSTINETSKAYA, SENIOR NEWS EDITOR
—ARUKA SANCHIR, BEAUTY & STYLE EDITOR
Non-AlcoholicApéritif
At VegNews, we say a dish is only as good as the oil that’s used. That’s why GRAZA’S single-origin Spanish olives are cold-pressed for high-quality oils specifically designed for either “sizzling” (aka cooking) or “drizzling” (as a beautifully smooth finishing oil). Do like we do and complete a chocolate tart with floral-and-fruity olive oil and a pinch of flaky salt for a to-die-for dessert.
illustrations by RUBY ROTH
Approved
PICKS veg
92 VEGNEWS HOLIDAYS 2022
Sizzle and Drizzle Extra Virgin Olive Oil
Plant-Based Butters
The holidays don’t have to be all about schmoozing and boozing. Opting to go zero-proof is becoming increasingly trendy, and GHIA’S bold botanicals (think lemon balm, yuzu, fig, and elderflower) inspired by the coasts of France and Italy offer a glamorous non-alcoholic beverage option for your holiday soirées.
Searching for today’s hottest vegan products? Look no don’tareofandVegNewsfurther.tastedtesteddozensthem,andheretheonesyouwanttomiss.
If there’s one thing we absolutely cannot do without during the holidays, it’s vegan butter. But now, our sautéeing, baking, basting, and drizzling has gotten an upgrade with New York-crafted, artisanal small-batch butters from MONTY’S Made with only cashews, coconut oil, almond oil, and sea salt, this high-end spread comes in sustainable glass jars and makes a unique gift for your kitchenobsessed loved one.
Opening a golden WILLIE’S CACAO box to find a dozen soft and fudgy, dark chocolate praline truffles is an experience in and of itself. But one bite into these UK-imported sweets— filled with the smooth tang of Marc de Champagne brandy and crunchy roasted hazelnuts, and finished with a light dusting of cacao—and you’ll be in heaven.
Marc deTrufflesChampagne
Honeycrisp Apple PieDrizzled Popcorn
Make room on your charcuterie boards—there’s a new cheese in town. KITE HILL’s soft, spreadable almond milk cheese pairs sweet caramelized onions and roasted garlic for a dip that’ll have all of your guests clamoring for the last cracker. But don’t feel relegated to a wooden plank—this smooth and mildly sweet cheese can turn mashed spuds from ho hum to a main dish-worthy.
Cracked Black Pepper Bacon
Vegan MarshmallowsMaple
Pumpkin Spice Cocktail Syrup
Make a fall-inspired, smoky Old Fashioned, drizzle into creamy oat milk nogs, stir into hot toddies, or try swirled into rich hot chocolate for a warm and toasty twist.
Campfire marshmallows may be a distant summer memory, but thanks to DANDIES’ maple marshmallows, our obsession is still going strong. These chewy, bouncy bites are a treat enough on their own, but their nutty, caramellike notes are intensified when melted into Halloween-ready crispy rice treats, roasted atop sweet potato casserole, or piled into hot mugs of cocoa.
Fragrant, nostalgia-inducing apple pie straight out of the oven, but in a bag. This light, sweet kettle corn from The SAFE + FAIR FOOD COMPANY marries chunks of real apple with a melt-in-your-mouth, sweet cinnamon drizzle for the ultimate popcorn snack. But trust us, forget the tree decorating—try these sugarand-spice kernels in classic popcorn balls instead.
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BlueCrumblesCheese
Stuffed dates, autumnal salads, fig and cheese tarts … FOLLOW YOUR HEART’s tangy, funky, complex blue cheese crumbles offer endlessly dreamy ways to add a dose of fancy flavor to nearly any holiday dish. That is, if you can stop snacking on them straight from the container.
Caramelized Onion Cheese Spread
Smoky, crispy, salty … OZO has nailed all the tantalizing qualities that come to mind when thinking of conventional bacon—sourcing not from pigs, but from rice, peas, soy, and wheat. These convincing strips feature fatty marbling and a cracked pepper crust, and will work wonders in everything from maple Brussels sprouts to fully loaded baked potato casserole.
Pumpkin spice season is anything but basic with PROOF’S small-batch, artisanal pumpkin tincture cocktail syrup with aromatic cinnamon, allspice, cloves, nutmeg, and ginger.
94 VEGNEWS HOLIDAYS 2022 • Baltimore / DC Area • 443.535.9400 • greatsage.com nest • g r eat sage •roots market• “Food at its best!” RESTAURANT FOOD @PARMAVEGANPARM This season tryParma! on sweet potato...yummmwedges FOOD COOKING FOOD -Living -Beach-Colon-Massage-YogaLifestyle™FoodsTherapy reservation@annwigmore.org(787)868-6307-PuertoRico subscribersVN15%offprogram2022 TRAVEL VegMarketplace SHOPPING
VEGNEWS.COM 95 FOOD 0 g Added Sugar www.organicville.comAdded0gSugar near you FOOD FOOD Veg products and services to meet your every need. SHOPPINGDATING RESTAURANT
Sweet Hereafter
What to order: The Fancy Pants—made with purple Empress Gin, grapefruit, lychee,
• Needing reassurance that zero-proof
• Venture underground to find this dark and alluring, botanical wallpaper-lined space filled with twinkling lights, dripping plants, and artisanally crafted drinks.
veg DESTINATION
PHILADELPHIA, PA
Ladybird in New York City
Raising the Bar
ATLANTA, GA
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• For a cozy, let-loose, happy hour spot, step into this rustic, woodsy Pacific Northwest bar complete with a spacious outdoor patio and sports games always buzzing on the TVs.
• Perch at the outdoor patio for a prime, people-watching view of Downtown LA while you dive into strong tropical drinks and fusion eats.
What to order: Aptly named the Flower of Life, this vodka spirit is paired with vegan egg whites, raspberry hibiscus tea syrup, lemon oil, and edible flowers. Order it along with the Italian-inspired fries tossed with herbed butter, cashew parm, spicy giardiniera, and garlic aioli.
What to order: Forget the Aperol Spritz, go for the Aperol Sour topped with aquafaba foam, plus an order of pretzel bites with spicy beer mustard and miso chive cheese.
DC Vegan & Botanical Bar
elderflower, lemon, and bubbly Prosecco— will leave anyone feeling fine and flirty, especially when sipped with a beerbattered tempura onion ring flight with creamy jalapeño ranch.
Beelman’s
PORTLAND, OR
We’ve got the restaurants, cafés, bakeries, and ice cream shops—but the newest rise in vegan businesses? Bars. With expert mixologists whipping up everything from frothy chickpea brine egg whites for sours to dairy-free cream liqueurs for trendy espresso martinis, the world of plant-based sips has never been more exciting. So VegNews editors set out to find the best haunts around the country where menus that are vegan from the top down means we’re saying “bottoms up!”
WASHINGTON, DC
LOS ANGELES, CA
The Volstead by Unity
Sweet Hereafter in Portland
• When you want a drink that’ll stop your Instagram followers mid-scroll, make your way to Bar Vegan for smoking cocktails, mouthwatering bar food, and even a miniature erupting volcano.
by SARAH MCLAUGHLIN
What to order: Go tropical with the Bae Watch made from a fruity blend of Mulholland Vodka, peach purée, blue curaçao, sparkling wine, and orange bitters, then pair with an order of wontonwrapped cheese sticks and tangy ponzu dipping sauce.
Bar Vegan
aged Guatemalan coconut water rum, black sesame-infused crème de cacao, walnutinfused grenadine, coconut cream, ginger bitters, and Italian sweet vermouth. The hearty scallion latkes topped with kimchi cream cheese, everything bagel furikake, nasturtiums, and black radish will bring you back down to Earth.
What to order: You’ll be seeing stars with the Nostromo’s Stowaway made with
What to order: The blended Lovebird Frosé—with watermelon, strawberry, Lillet Rosé, rosé wine, lemon, agave, and mint— plus the crispy, golden-fried arancini stuffed with gooey mozzarella and sriracha butter— is a veritable love match for your palate.
Bar Vegan in Atlanta
What to order: One sip of the Cryptocurrency cocktail, and you’ll be hit with a surprisingly delicious blend of pisco, gingery sweet falernum, olive leaf, saffron, and carrot. The Mediterranean snack platter is equally thoughtful and complex, featuring cave-aged Camembert, pine nut ricotta, seasoned mushrooms, Castelvetrano olives, and marinated red grapes.
What to order: Try the warming spin on an Old Fashioned, made with zero-proof whiskey, a drizzle of agave simple syrup, and aromatic Aztec chocolate bitters. Then, add the pan-seared vegan filet mignon served in a black garlic mushroom sauce over twice-baked smashed potatoes.
• Step through the door of this tucked-away hot spot with speakeasy vibes in Philly’s bustling financial district.
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drinks can be just as creative and fun as their alcohol counterparts? The Volstead is your ticket.
SAN DIEGO, CA
Charlie was a sinner Philadelphiain
Ladybird
Izzy Rose
• Chat it up with the friendly bartenders who will steer you through the curated cocktail menu before you saunter out to the plant-covered back patio, drink in hand.
What to order: Awaken your senses with the Heavy Crown featuring sharp Fire Puncher vodka, syrupy amaro, Wild Arbor cream liqueur, espresso, and chocolate bitters. An order of the roasted, buttery street corn slathered with paprika crema, cilantro, lime, and popped sorghum is the perfect accompaniment.
What to order: Give into the trend and order the impossibly creamy and smooth Espresso Martini with Mr. Black Cold Brew liqueur, aged rum, dry curaçao, oat milk, and mole bitters. A few barbecue pulled jackfruit empanadas to nibble on are non-negotiable.
• Come for the galaxy-themed bar bursting with space travel-inspired décor, and stay for the extensive, creative mixology.
Charlie was a sinner.
BROOKLYN, NY
• Whimsical décor, tapas, and winebased drinks abound at this East Village establishment.
inMothershipSanDiego
PHILADELPHIA, PA
NEW YORK, NY
PlantPub
BOSTON, MA
• For all the best parts of pub culture—the community gathering feel, endless beers on tap, and comfort food—head to this Fenway favorite.
MOTHERSHIP
Favorite holiday tradition?
Go-to snack?
Anything my maa makes, but probably her cauliflower-black pepper pulao. For American holidays, it’s apple pie with caramel—I’m a sweets gal.
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Three foods you can’t live without? Bread, nuts (any kind), and anything spicy.
Sugar&Spice
MAYBE YOU RECOGNIZE Priyanka Naik by her signature cherry-red glasses, from her morning show cooking segments, or one of her viral recipe Reels (giant fusilli with spinach-jalapeño pesto, anyone?). However you may have gotten hooked, one thing’s for sure: this New York-based chef, author, and TV personality is heating up the vegan scene, and it’s not just because of her arsenal of chilis, chutneys, powders, and seasonings. VegNews caught up with this rising star for a few rapid-fire questions to find out what makes her tick, how she’s tackling the holidays, and why she’s nuts for cashews.
PRIYANKA NAIK
HomMelissa
veganAmerica’squestionsquick-firewithnewestsweetheart
The meal you can eat every day? My mom’s pav bhaji—a Mumbai street food consisting of vegetable curry and soft rolls. It’s also the dish that inspired my winning meal that
Holiday dish you’re most looking forward to?
Five
Making tons of handmade snacks and sweets for Diwali—the Hindu Festival of Lights—usually around October or November. My favorites are shankarpali (a sweet biscuit-like snack) and chakli (spicy chickpea flour-based snacks).
Cashews lightly sautéed with vegan ghee, black salt, red chili, cumin, sugar, salt, and black pepper. I eat them with hummus, pita, coriander, and fresh veggies like cukes, tomatoes, and carrots.
earned me the title of Food Network Champion in 2017.
Piece of Cake. Need a Delicious Plant-Based Dessert for the Holidays? Cheesy Goodness Scan Here For
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We’ve rewritten the rule book with our mouthwatering Dairy-Free Finely Shredded Mozzarella and Cheddar. Creamy and delicious, these shreds are made to melt. Try them in your next gratin or on your favorite pizza, these dairy-free shreds will surely spread some cheesy cheer.
ME LT Y. CHEE SY. DA I RY F RE E
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