THE GREAT ESCAPE:
Vegan-Friendly Hotels Around the World
THE
TRAVEL ISSUE
SPRING 2022 VEGOUTMAG.COM $5.99 US / $6.99 CANADA
DISPLAY UNTIL JULY 4, 2022
The Best Vegan Eats at Disney World
All Jokes Aside: Nikki Glaser Talks Veganism
Vegan Guide to Tulum, Mexico
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TABLE OF CONTENTS
THE
TRAVEL ISSUE
10 Letter from the Founder 11 Meet the Team 12 Contributors 14 Restaurateur Nicole Marquis
Is Building an East Coast Vegan Empire Meet the woman behind HipCityVeg, Charlie was a sinner., and Bar Bombón.
16 In the News
The scoop on the latest fast-food and product launches.
22 Plant-Based Paradise: Mexico’s
Palmaïa – The House of AïA Resort Offers Guests an All-Inclusive Wellness Experience This Playa del Carmen, Mexico luxury resort is the ultimate wellness destination.
25 Vegans on the Street
The best plant-based eats across the US as recommended by locals.
26 Eco-Friendly Hotels Around the World Put these hotels at the top of your travel bucket list!
30 How to Take Care of Your
Mental Health While Traveling Keep your mind and body healthy while away from home.
33 Our favorite Travel
Size Vegan Beauty Products Stock your travel bag with these beauty brands.
ON THE COVER: Palmaïa – The House of AïA (pg. 22) Shot by Joel Alatorre
TABLE OF CONTENTS
34 24 Hours in Nashville
Make the most of your 24 hours in Nashville, vegan style.
37 Recipes
Get cooking with cookbook author and blogger Lauren Toyota.
40 10 Must-Try Vegan Spots
in Portland, Oregon We love Portland for its vibrant vegan scene.
18
ALL JOKES ASIDE: COMEDIAN NIKKI GLASER TALKS VEGANISM This vegan comedian is winning over the world with her wit, charm, and down-to-earth realness.
44 Chloe Coscarelli: Award-Winning
Chef, Author, and Entrepreneur Chef Chloe shares stories of her journey, advice for aspiring chefs, and more.
48 The Best Vegan-Friendly Airlines Check out these airlines for the best vegan inflight experience.
56 Fighting Food Waste:
An Interview with TJ Galiardi This former NHL player talks food waste and why he founded Outcast Foods.
58 Travel Apparel Essentials
From sustainable sneakers and shorts to carry-on bags and bikinis, we’ve got your travel look covered.
60 John Lewis on His New
Documentary They’re Trying to Kill Us Check out this thought-provoking conversation with filmmaker and food justice activist John Lewis.
28 50
WHERE TO EAT VEGAN IN TULUM, MEXICO Tulum is trending right now. Here’s your vegan restaurant guide!
THE BEST VEGAN EATS AT DISNEY WORLD Here’s where to grab some food at the most magical place on earth.
62 Products We Love
Peep the latest and greatest vegan products!
64 Around the World with Matthew Kenney Spend a day traveling the globe with the master of vegan cuisine.
70 Grocery Hauls
Toss a few of these vegan snacks into your bag.
74 What We’re Reading,
Listening to, and Watching These books, movies, and songs are perfect for your next trip.
54
AN INTERVIEW WITH DR. CALDWELL B. ESSELSTYN JR. Learn what this plant-based physician has to say about his experience pioneering vegan medicine.
LETTER FROM THE FOUNDER
So, whether you’re planning a weekend trip to Nashville (page 34) or a getaway to Mexico (page 28), we’ve done the curating for you. Inside this issue, you’ll find restaurant guides and hotel recommendations, plus travel snacks and fashion essentials. In addition, we interview comedian Nikki Glaser, Chef Chloe Coscarelli, filmmaker and activist John Lewis, and plant-based medicine legend Dr. Caldwell B. Esselstyn Jr. Oh, and if you’re a Disney fan, be sure to check out page 50 for all the best vegan eats at the most magical place on earth! Happy travels!
S LU T
My love of travel started when I was a kid. Each winter, my mom, dad, three siblings, and I piled into the family SUV and hit the road. We did this to escape the Michigan cold but also to experience new places and ways of living. It wasn’t until college that I took my first trip abroad, to New Zealand. I made it a priority to explore a new country every year after that. Travel is a privilege, but it’s also a priority. As my mom once told me when I was in school, “Our house isn’t as big as some of your friends’ homes, and you don’t have a TV in your bedroom, but we take a two-week trip every year to explore different parts of the country. That’s important. Experiences matter more than stuff.” As an adult, I’m a firm believer in this.
R
As a Sagittarius who loves to travel, I couldn’t be more excited about this issue. This topic has been a long time coming—I’ve wanted to publish a travel edition since we launched the print magazine, but with the pandemic, there just hasn’t been the right time … until now. Even if you’re not traveling again quite yet, you can use this issue as inspo for your next vacation or simply to help you learn about the different cuisines and vegan offerings around the world.
NDE A W
Maggie Ortlieb, Founder @maggieeortlieb
Meet the Team Tammie Ortlieb MANAGING EDITOR @TAMMIEORTLIEB Alaska is next on my travel bucket list. The only US state I haven't visited.
Kimberly Tran CREATIVE DIRECTOR, PRINT @KILLAXKIM
I always take a VegOut Magazine with me when I travel.
Joel Alatorre CREATIVE DIRECTOR, DIGITAL @JOELESVEGAN
Camping in the Redwoods is next on my travel bucket list.
Jerry Ng DESIGNER @JERRYMANDERNG I always take sachets of vegan protein powder with me when I travel.
Allie Mitchell SOCIAL MEDIA DIRECTOR & STAFF WRITER @ALLIEMITCH
Aisle seat, middle seat, or window seat? Aisle seat for sure.
Anja Grommons STAFF WRITER @VEGCENTRICDIETITIAN
I always take plant-based jerky and vegan protein bars with me when I travel.
Kayla Pasko STAFF WRITER @KAYLAPASKO
I always take Vegamour GRO Dry Shampoo with me when I travel.
Cayla White STAFF WRITER @CAYLA__WHITE Colombia is next on my travel bucket list.
Natalie Brown SOCIAL MEDIA MANAGER & STAFF WRITER @NAATALIEBROWN
Aisle seat, middle seat, or window seat? Window seat for sure. I can’t pass up the beautiful view!
Tina Gibbs MARKETING ASSISTANT @TINATINANOELLE Italy is next on my travel bucket list. I’m a Renaissance art history nerd!
Laurie Chin Sayres BRAND PARTNERSHIPS MANAGER @ROCKYMOUNTAINDREAMIN
I always take my Monos duffel bag with me when I travel.
SUBSCRIPTIONS VEGOUTMAG.COM ADVERTISING ADVERTISING@VEGOUTMAG.COM QUESTIONS HELLO@VEGOUTMAG.COM PO BOX 34682 LOS ANGELES, CA 90034
VEGOUTMAGAZINE VEGOUTMAG
s r o t u b i r t n Co Lauren Toyota
Jared Cross
Lauren is the author of two bestselling cookbooks Vegan Comfort Classics: 101 Recipes to Feed Your Face and hot for food all day. She’s been named one of Canada’s Most Influential Vegans (Impact Magazine) and has appeared on many national television programs sharing her expertise for making vegan food fast and fun. Lauren’s YouTube channel, Instagram, and website have amassed millions of views and devoted fans.
Jared’s passion for travel and culture are fueled by his upbringing near the MexicanAmerican border in San Diego. He is in constant pursuit of ways to reduce his carbon footprint, and dreams of owning a cocktail bar.
@LAURENTOYOTA
@CROSSJARED
Rebecca Gade Sawicki @VEGGIESABROAD
Rebecca lives in Metro Detroit and is the creator of the vegan travel blog Veggies Abroad. Born of her love for travel and the curiosity of others about her plant-based lifestyle, the blog addresses the question, “What in the world did you eat?” When she isn’t checking out new vegan hot spots, you can find her strategizing ways to amplify the voices of vegan businesses and nonprofits in an effort to build a kinder world.
Ari Somerfield @ARI_SOMERFIELD
Ari is a writer, filmmaker, and amateur Los Angeles vegan scene encyclopedia. He loves to travel and, at the same time, considers himself a homebody, so it’s not uncommon to find him abroad one day and back in LA the next. During his free time, you’ll find him playing Settlers of Catan with friends, catching classic films at the American Cinematheque, and dining at any and every vegan restaurant he can find.
RESTAURATEUR NICOLE MARQUIS IS BUILDING AN EAST COAST VEGAN EMPIRE FOUNDER AND CEO NICOLE MARQUIS OPENED HER FIRST HIPCITYVEG RESTAURANT IN PHILADELPHIA 10 YEARS AGO. SHE HAS SINCE EXPANDED THE RESTAURANT TO FIVE LOCATIONS IN PHILLY, TWO IN WASHINGTON, DC, AND MOST RECENTLY, TWO IN NEW YORK CITY. IN 2014, MARQUIS OPENED CHARLIE WAS A SINNER., A POSH COCKTAIL LOUNGE AND SMALL PLATES SPOT LOCATED IN PHILADELPHIA’S MIDTOWN VILLAGE NEIGHBORHOOD, FOLLOWED BY BAR BOMBÓN—A TRIBUTE TO HER PUERTO RICAN ROOTS—IN 2015.
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BY KAYLA PASKO
THE ROAD TO BECOMING A VEGAN RESTAURATEUR
CREATING VEGAN VERSIONS OF COMFORT FOOD CLASSICS
Prompted by the desire to fuel her body with more nourishing food, Marquis became vegan 11 years ago. While it was easy for her to create plant-based meals at home, she found a lack of vegan options in her community. Armed with her personal experience and the determination to popularize plantbased eating in her local area, Marquis set out to open her first restaurant— HipCityVeg—in 2012.
Marquis developed the menu for HipCityVeg on the belief that food should be presented in a way that people are comfortable eating. The restaurant offers comfort food classics with innovative vegan twists, such as Philly cheesesteaks, smokehouse burgers, crispy HipCity ranch sandwiches, crispy golden nuggets, shakes, and more.
The opening of HipCityVeg was the realization of Marquis’ dream to make craveable vegan food affordable and accessible to all, and her empire continues to grow each year. As a single mother, the task of running ten HipCityVeg locations and two other restaurants—Charlie was a sinner. and Bar Bombón—is no small feat. Being a mother amid her demanding workload has helped Marquis stay true to her mission—to do good for herself, her family, and the world.
While HipCityVeg offers comfort food bites, Charlie was a sinner. takes a more upscale approach to vegan cuisine, serving small plates like potato croquettes with chipotle aioli, zucchini crab cake sliders, and caramelized eggplant bao buns. Guests can enjoy sumptuous cocktails, such as the Pink Moon with champagne, vodka, lime, and strawberry fennel shrub or Charlie’s Punch, featuring a daily selection of fresh juices, wines, and spirits.
A TASTE OF PUERTO RICO IN PHILLY Marquis opened Bar Bombón in Philadelphia’s Rittenhouse Square neighborhood as an homage to her Puerto Rican heritage. The interior of the restaurant was inspired by the architecture, color, and history of Old San Juan, which is expressed in the open windows, hanging plants, Spanish old world wood on the bar, and old family photos on the walls, including Marquis’ abuelos. The menu offers American and vegan takes on traditional Puerto Rican dishes, like Philly cheesesteak empanadas, Impossible tacos, tostones, and salted margaritas.
MEET NICOLE MARQ QUIS
WE SPOKE WITH MARQUIS TO LEARN MORE ABOUT THE INSPIRATION BEHIND THE OPENING OF HER FIRST RESTAURANT, HER STRATEGIES FOR MAINTAINING A SUCCESSFUL WORK-LIFE BALANCE, AND HER TAKE ON THE VEGAN SCENE IN PHILLY. WHAT INSPIRED YOU TO OPEN YOUR FIRST RESTAURANT? When my father was in his early 50s, he developed high blood pressure and type 2 diabetes. I [told] him he could improve his diabetes with a plantbased diet. [He said], “I don't eat sweets, and I try to follow a decent diet. I have diabetes because of my genes. My father had it, and that’s why I do.” I [said], “You have these health problems, and Grand-pop had these health problems because you ate the same things.” I bought a blender and made [him] a green smoothie, the same smoothie we sell today at HipCityVeg— the BFG—and he was hooked. I learned that great taste is the key that can open the door to a plant-based lifestyle. A few months after adopting a plant-based diet, he lost 25 pounds while achieving normal blood pressure and blood sugar. He was able to safely eliminate four medications. My dad had more energy than I had ever seen him have. That’s when my entrepreneurial journey began. HOW HAS THE VEGAN SCENE IN PHILADELPHIA CHANGED SINCE YOU FIRST OPENED HIPCITYVEG IN 2012? Back then, vegan restaurants were pretty unusual, and the ones that did exist didn’t necessarily appeal to meat-eaters. Since then, we’ve seen an explosion of vegan restaurants in Philadelphia—it truly is an international destination for vegan dining now, with everything from burgers and fried chick’n to pizza, a vegan cocktail lounge, and Latin-inspired and fine dining.
HOW DO YOU BALANCE BEING A SINGLE MOM WHILE RUNNING AN EMPIRE? DO YOU INVOLVE YOUR SON IN YOUR WORK AT ALL? Being a mom has helped me keep things in perspective and realize what is really important, no matter what boulders are rolling at me that day. I make time to be there every day for my 4-year-old son Lukas, and I make sure his world feels calm and normal as much as possible. We always have dinner together—and story time and bathtime—and we get out and walk, go to playgrounds, go hiking, and go to the farmers market on the weekends. WHAT IS YOUR GO-TO VEGAN COMFORT FOOD? I think it must be noodles because any time I’ve had a long day (or just want to veg out), I’ll order vegan dan dan noodles and vegetable dumplings from Han Dynasty, or I’ll get pasta at Trattoria Carina with lots of veggies. ARE THERE ANY OTHER RESTAURANT OPENINGS IN STORE FOR 2022? After a pretty brutal 21 months, we are excited to be back on our path to growth! We are in the midst of doubling our locations to 15, including entering the most exciting and competitive market in the world—New York City. We are also expanding in our current markets in Philadelphia and Washington, DC. Our success in these markets will lead to a lot more growth in 2022 and beyond—so make sure [to] visit us!
V E G O U T M AGA Z I N E
IN THE NEWS T R AV E L I SS U E 2022
BY K AY L A PAS KO
KFC LAUNCHES PLANT-BASED FRIED CHICKEN NATIONWIDE Kentucky Fried Chicken and Beyond Meat kicked off the new year with plantbased Beyond Fried Chicken, which made its nationwide debut in January. KFC originally tested Beyond Fried Chicken in August 2019, as part of a limitedtime offer in Atlanta. After overwhelming success, Beyond Meat developed its plant-based fried chicken—which is packed with delicious flavor and a crisp, juicy texture—exclusively for KFC. The Beyond Fried Chicken is available in KFC’s first-ever plant-based combo meal with secret recipe fries and a medium drink, or you can order it á la carte in a 6- or 12-piece pack.
AMC THEATRES ADDS IMPOSSIBLE CHICKEN NUGGETS While movie theaters have been late to the game when it comes to introducing better vegan options, AMC Theatres has decided to join the growing list of big name companies offering vegan options. In January, the theater launched Impossible Chicken Nuggets at participating AMC locations across 37 states. The nuggets are made from soy protein, wheat flour, sunflower oil, herbs, and spices and can be accompanied by any of AMC Theatres’ existing vegan snacks, such as pretzel bites (without butter, seasoning, or sauce), Red Vines, Skittles, and Sour Patch Kids.
COVERGIRL INTRODUCES 100% VEGAN SKINCARE LINE In November 2021, CoverGirl launched a 100% vegan skincare line—Clean Fresh—complete with five products: Hydrating Cream Cleanser, Weightless Water Cream, Mattifying Oil-Free Moisturizer, Dry Skin Corrector, and Priming Glow Mist. All of the products in the line are made with cactus water and hyaluronic acid for extra skin hydration. The Clean Fresh line can be found online or in-store at Walmart, Ulta, Walgreens, and CVS.
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MCDONALD’S EXPANDS MCPLANT TEST TO 600 US LOCATIONS After much success in the European market, McDonald’s has expanded its testing of the McPlant burger to the US. This past February, McDonald’s launched its vegan burger at 600 locations in the San Francisco Bay and Dallas-Fort Worth areas. The McPlant was created in collaboration with Beyond Meat and features a patty made with ingredients such as peas, rice, and potatoes. The burger comes on a sesame seed bun, and is stacked with lettuce, pickles, onions, mayonnaise, ketchup, mustard, and cheese. Just ask to omit the mayo and cheese to make it vegan.
STARBUCKS DEBUTS READY-TODRINK OAT MILK FRAPPUCCINOS This past January, Starbucks began rolling out a line of ready-to-drink oat milk Frappuccinos. The popular coffee company launched two bottled Frappuccino flavors—Caramel Waffle Cookie and Dark Chocolate Brownie—both of which are dairyfree and available at grocery stores, convenience stores, and gas stations nationwide. The launch will take place over the course of 2022, with more retailers adding the Frappuccinos to their shelves.
PANDA EXPRESS TESTS TWO BEYOND BEEF DISHES IN PASADENA, CA On the heels of successfully launching vegan orange chicken last year, Panda Express tested two Beyond Beef dishes in Pasadena, California. The test—in which Beyond Beef was featured in Panda Express’ Vegan Beef with Green Beans and their Vegan Mapo Tofu dish—took place from January 26 through February 23. Both dishes were available at the Panda Express Innovation Kitchen, where chefs have the opportunity to try new recipes that could potentially become permanent menu items.
WALMART NOW CARRIES WORLD’S FIRST PLANT-BASED BRA In December 2021, a new plant-based intimates brand made its debut at Walmart. Kindly— which launched the first-ever plant-based bra cup in August 2021—offers affordable bras and underwear, made with fabrics crafted from responsibly sourced Brazilian sugarcane, as well as recycled nylon and spandex. The brand’s bras offer comfort and support while enhancing the body’s natural shape. Styles available at Walmart include the Micro-Loop Bralette, Seamless X-Back Bralette, and Seamless V-Neck Bralette, each of which comes in colors such as black, blue, pink, and green wind palm. In addition to bras, Kindly also crafts a variety of underwear made with recycled nylon. The underwear is available in three styles— Seamless Boyshort, Micro Hi-Cut, and Micro-Thong, and features cool designs such as palm leaves and camo print. VEGOUTMAG.COM | 17
All Jokes e d i As
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COMEDIAN
Nikki Glaser
Photo credit: Michael Hadley
TALKS VEGANISM
Nikki Glaser is proof that women are strong (and funny) as hell! The stand-up comedian, actress, producer, and TV, radio, and podcast host has been performing since her teenage years. Over the years, she’s worked her way up to become one of the most popular and hilarious female voices in comedy, touching on hot topics such as sex, anorexia, depression, and anxiety. From hosting shows like Nikki & Sara Live on MTV, Not Safe with Nikki Glaser on Comedy Central, and FBOY Island on HBO Max to performing live stand-up comedy sets across the country, Nikki Glaser is winning over the world with her wit, charm, and down-to-earth realness. BY ALLIE MITCHELL VEGOUTMAG.COM | 19
VO: WHAT’S THE BEST VEGAN DISH YOU’VE EVER HAD WHILE TRAVELING? WHERE WAS IT FROM? NG: My favorite is probably the Keto Bowl with tofu at Tocaya Organica in Los Angeles, California.
NIKKI GLASER (NG): I've been vegan since the summer of 2016 when I adopted two dogs who had been abused and mistreated. It was the first time it clicked for me that whatever happened to them was very similar to what was happening to millions of animals worldwide. I didn't want any animal to feel alone, cold, hungry, or scared ever again because of something I convinced myself I needed in my life. VO: DID YOU GO VEGAN BEFORE OR AFTER YOUR CAREER TOOK OFF? NG: Becoming a vegan was probably an extension of who I found myself becoming as a comedian. Stand-up comedy is about calling out hypocrisy, exposing truths, and saying what other people are too scared to say. Nothing is more of a hard truth than veganism. I used to be annoyed with vegans because they made me feel bad about behavior I knew was inherently wrong. VO: IS IT HARD TO FIND VEGAN OPTIONS WHEN ON THE ROAD FOR SHOWS? NG: Never. I am less picky than most of my non-vegan friends. I feel like I can put together a vegan meal from any menu you give me. When in doubt, Thai restaurants will always have something you can get, and Thai restaurants are EVERYWHERE. Also, I always have vegan protein bars to supplement when restaurants don't have a vegan protein option. 20 | VEGOUTMAG.COM
NG: Two staples I have backstage everywhere I go are rice cakes and vegan cream cheese. Specifically, Quaker Oats lightly salted rice cakes and Tofutti cream cheese. I can eat two tubs a day easily. It's delicious. VO: WHERE WOULD YOU LIKE TO SEE MORE VEGAN OPTIONS IN THE NEAR FUTURE? NG: As someone who travels a ton, I would like to see more vegan options in vending machines, gas stations, and at airports. VO: WHAT ADVICE WOULD YOU LIKE TO SHARE WITH WOMEN IN THE ENTERTAINMENT INDUSTRY? NG: I’d like to say that you aren’t wrong for basing so much of your self-esteem on your looks, because we are conditioned to feel this way. Aging as a woman, and feeling irrelevant because of it, is an inevitability—and in Hollywood, it’s even more fraught. Don’t let body-positive Instagram accounts fool you into thinking that you should just snap your fingers and love yourself as you are. It’s a ton of work to love and accept yourself. Not all of us can just be born with self-esteem, but you can work enough on yourself that you can appear as if you were born with it. And you better start working on it soon, because you will age, and if you can’t love yourself when no one wants to bang you anymore, then what will you have? Bottom line: You’re not wrong to focus on your looks—they do matter—but you’re wrong to focus only on your looks, because they will eventually fade. Also, totally unrelated: Read the books Attached and Getting to “I Do.”
Photo credit: Jason Quigley
VEGOUT (VO): HOW FAR DO YOU AND VEGANISM GO BACK? AND HOW DID YOU MEET?
VO: DO YOU REQUEST ANY SPECIFIC SNACKS TO HAVE BACKSTAGE FOR PERFORMANCES? IF SO, WHAT ARE THEY?
Photo credit: Luke Fontana
“STAND-UP COMEDY IS ABOUT CALLING OUT HYPOCRISY, EXPOSING TRUTHS, AND SAYING WHAT OTHER PEOPLE ARE TOO SCARED TO SAY. NOTHING IS MORE OF A HARD TRUTH THAN VEGANISM.”
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Plant- B
adise ar
a
d e P s
Mexico’s Palmaïa – The House of AïA Resort Offers Guests an All-Inclusive Wellness Experience By Allie Mitchell Photographed by Joel Alatorre
T
he lobby of Palmaïa – The House of AïA provides stunning interior design, lovely fragrances, and smiling staff members—the perfect welcome for a tropical vacation. Leave the stress of your life behind and get ready to immerse yourself in the awe-inspiring classes, nourishing plant-based food, and top-notch amenities this vegan-friendly resort has to offer.
The Digs: Cruelty-Free Mattresses, Bedding, Linens, and Toiletries Upon checking in, one of the resort’s knowledgeable staff members guides you to your room and gives you a rundown of its features. There are several room options available at Palmaïa, including rooms for large families and suites with swim-up patios. The mattresses, bedding, and linens are entirely plant-based and cruelty-free, as well as the shampoo, conditioner, soap, and other toiletries. The cold kombuchas and sparkling waters in the mini fridge, nutritious vegan snacks, and glorious rain shower are sure to elevate your stay even further.
The Amenities: Spa, Gym, and Pools Galore The Palmaïa is home to luxurious amenities that are available to guests each day. For starters, there are several picturesque pools, including two with swim-up bars and one designed for children. Additionally, there are two smaller plunge pools (decked out with jacuzzi jets and in a more secluded setting) and a natural cenote. For all you beach lovers, Palmaïa offers private access to the warm Atlantic ocean, with cabanas and lounge chairs from which you can order food and drinks while you relax and soak up some rays. In addition to its epic water amenities, this plant-based resort has a gym with weights, treadmills, and ellipticals that face beautiful jungle scenery. Speaking of jungle, Palmaïa’s full-service jungle spa is a wonderful place to practice self-care in-between classes. The massages, facials, and energy-healing therapies (like reiki) will leave you feeling relaxed, rejuvenated, and grounded.
The Classes: Sharpen Your Mind, Body, and Soul Getting bored isn’t an option at Palmaïa! Participate in as many (or as few) classes as you’d like in the realm of mindfulness, movement, ceremonies, and rituals. There are seven activities a day—some that take place daily and others that rotate. Classes range from yoga, tai chi, and art to sound healing, breathwork, and gravity control. Each course is designed by inspiring professionals who give you the tools to embrace yourself fully while discovering ways to live a more balanced, connected life. It isn’t rare for guests to leave this paradise with a stronger mind-body connection, greater sense of self, and increased feeling of groundedness.
The Food: Innovative Plant-Based Cuisine Since Palmaïa is an all-inclusive resort, the culinary staff hooks it up for breakfast, lunch, dinner, and everything inbetween! With four restaurants, one cafe, and one food truck on-site (in addition to 24-hour room service), all curating is done by Executive Chef Charly Garcia, who has trained at Michelin-starred restaurants and worked alongside renowned vegan chef Matthew Kenney. The menus boast health-forward twists on culinary classics, as well as innovative bites inspired by a variety of cuisines. Here’s the full rundown on each spot:
Plantissa: This vegan cafe is home to wellness shots, smoothies, smoothie bowls, salads, sandwiches, and pastries that can be ordered for breakfast or lunch. LEK: This gorgeous eatery offers traditional Mexican dishes reimagined through a whole food plant-based lens. The empanadas are a must! UME: From vegan nigiri and maki to pad Thai and bao buns, this pan-Asian restaurant offers all of the greatest hits! Mar de Olivo: For all things Mediterranean, dine at Mar de Olivo! Grilled artichokes, cappelletti, and risotto are just a few of the dishes to try. Su Casa: This all-encompassing restaurant has a little of everything for breakfast, lunch, and dinner! The carrot lox toast, shish kebabs, and pecan pie are our favorites. Charly’s Vegan Tacos: Veganized Mexican street food is this food truck’s middle name! Plantain chips and guac, elote, and tacos loaded with house-made meats are just some of the dishes you can indulge in.
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The Philosophy: Planet-First Practices Last but certainly not least, let’s talk about sustainability! Palmaïa puts the planet first in every aspect. For starters, its architecture was built around the natural landscape. So instead of leveling the ground and chopping down all of the trees, Palmaïa was built to accommodate the native land and plants. The facilities are powered by solar panels and other renewable resources—not to mention the fact that Palmaïa uses 50% less energy than the traditional resort. As mentioned before, the food is plant-based, the rooms and materials are eco-friendly, and there are no plastic bottles used on-site! Instead, guests are encouraged to use the refillable tumbler that is gifted to them upon arrival. Now that you know all there is to know about Palmaïa – The House of AïA, there’s just one thing left to do … book your stay!
To learn more about Palmaïa or to book your stay now, visit thehouseofaia.com.
Staff Writer Allie, Founder Maggie, and Creative Director Joel had the pleasure of staying at Palmaïa.
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Vegans Street on the
by Natalie Brown
F
rom coast to coast, there’s a multitude of delicious vegan restaurants waiting to be discovered! We checked in with locals like you from across the nation to learn more about the best plant-based eats in their cities.
VegOut:
What’s the go-to vegan restaurant you take family and friends to when they visit your city?
Brooke Elysse
Mush Guelbart
Kharissa Forte
@gimmeveganfoodplease Vegan 4 years · Miami, Florida
@justmush Vegan 17 years · New York, New York
@kharissaforte Vegan 4 months · Kansas City, Missouri
My favorite is Planta, an all-vegan restaurant with delicious sushi, entrees, drinks, and desserts! The ambience is amazing, so I frequent there for special occasions, birthdays, and date nights. The servers are friendly and willing to accommodate you for whatever you need. My go-to order is the spicy tuna roll made with watermelon (even non-vegans won’t believe it isn’t really tuna), the udon noodles made with truffle mushroom cream and shaved black truffles, the Kombucha Mojito (my favorite cocktail of all time), and the brownie with chocolate sauce and coconut vanilla soft serve. Anytime I am going to see the Miami Heat play, I stop in for dinner!
My favorite restaurant in NYC is Modern Love in Brooklyn, because the food is fun AND delicious—it doesn’t matter what you get. The atmosphere is also really cool. It’s dark and chic, edgy but hip. They rotate their menu a lot, so I don’t have a go-to item—but I usually go for a light app, eat half of a heavy and filling entrée (the seitan is incredible), and save room for dessert. Recently, I had their wings and loved them!
My favorite is Vegan Crave Burgers & Bakery in the Iron District of North Kansas City. It’s one of several Black- and woman-owned vegan establishments here in the KC area. They have a simple non-soy menu with affordable options, and everything is vegan, including their delectable desserts. My favorites are the Sensational Jalapeño Burger (available anytime) and the Unique Spicy Seitan Chicken Sandwich (available only on Sundays). The vibe screams community and family fun, as the Iron District is set up as an outdoor neighborhood of vendors—with live music, shopping, and an all-around good time. You also eat outside, so be sure to bundle up or get it to go if you stop by during winter months! VEGOUTMAG.COM | 25
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ECO-FRIENDLY HOTELS Around the World
WITH AN ABUNDANCE OF VEGAN FOOD, We all know it’s important to escape hustle and bustle of life and AMENITIES, AND the take some time for self-care and ACTIVITIES, THESE relaxation. Whether that means a bath, a movie night at home HOTELS SHOULD warm with popcorn and vegan ice cream, BE AT THE TOP or a full-on international getaway, do you! If you’ve got a serious OF YOUR TRAVEL you case of wanderlust, check out this of vegan eco-friendly hotels to BUCKET LIST. list stay at for your next vacation. BY ALLIE MITCHELL
Villa Vegana (Pictured ABOVE) Mallorca, Spain
This charming spot opened in 2013 as one of Europe’s first all-vegan hotels. The traditional fifteenth century manor building contains four double rooms and four suites, making this a quaint and cozy getaway on a marvelous Spanish island. There’s a vegan restaurant inside the hotel that serves food and drinks worth writing home about, including parsnip-based fish filets, German meatballs, fried king oyster mushroom calamari, and spanakopita, to name a few. One of the best parts about Villa Vegana is that animals run free on the premises, and dogs are welcome (as long as they’re pet- and kid-friendly and eat only plant-based food during the stay). What are you waiting for? Your countryside sanctuary awaits!
The Stanford Inn by the Sea Mendocino, California, United States
Mother Earth Vegan Hotel Tamarindo, Costa Rica
If you want to experience a 100% vegan vacay without having to modify a thing, we suggest staying at Mother Earth Vegan Hotel! Positioned just a few blocks away from the beach in the town of Tamarindo, this resort is the perfect combination of relaxing and lively. The restaurant is entirely plant-based with dishes that range from mushroom ceviche, grilled kebab skewers, and “crab” cakes to pizza, pesto pasta, and coconut crème brûlée. Aside from the food, this eco-friendly hotel practices sustainability through the use of solar panels, water recycling, organic amenities, and more. If you’re a thrill-seeker, we suggest booking a surfing, ziplining, or hiking trip in town. If you’re a beach bum, we suggest lounging on the sand all day!
If traveling internationally just isn’t in the cards for you this year, we suggest taking a trip to Northern California to stay at The Stanford Inn by the Sea. This coast-side gem hosts a variety of classes, workshops, and events that will make your visit unforgettable. For outdoor enthusiasts, we recommend biking, hiking, and canoeing. For foodies, we suggest signing up for the Eating Well & Living Well Class. And for those looking to achieve a mind-body balance, we encourage looking into acupuncture, Ayurvedic treatments, massages, facials, and meditation. The menu at The Stanford Inn’s Ravens Restaurant is completely organic and plant-based. The dishes are focused on ingredients grown at the organic gardens onsite. The savory breakfast crepe, adobo tostada salad, wild mushroom & creamy polenta, and mint chocolate ganache tart are some of the items we plan to try during our next stay.
Koukoumi Hotel Mykonos, Greece
Bright blue beaches, aesthetically pleasing architecture, and refreshing Mediterranean food—what more could you ask for? Dubbed the first and only vegan hotel in Mykonos, Koukoumi Hotel is one of the hottest destinations in the plant-based world. Their offerings include extensive spa services, fitness rooms and classes, and an all-vegan restaurant with several raw and gluten-free options. You can also choose a custom nutritional program curated by the personal trainer on staff. Koukoumi Hotel uses cleaning products made from biodegradable ingredients, solar water heaters, and biological wastewater purification systems to be as earth-conscious as possible. So sit back, relax, and enjoy all that this eco-friendly hotel has to offer without stressing about the environment or your food.
Fivelements Retreat
Bali, Indonesia—Vegan-Friendly Inspired by the Balinese concept of Tri Hita Karana, Fivelements Retreat has structured its sustainability efforts into three pillars of wellness. Personal wellness is first and foremost. This eco-friendly hotel helps guests achieve that through beauty and wellness treatments, plant-based food, fitness classes, entertainment activities, rituals, and educational classes. Next is social harmony. Fivelements follows that by pursuing at least two ongoing social impact projects per year. The last pillar is a net positive impact. The resort focuses on eco-friendly practices and offsetting projects like planting trees to be as eco-conscious as possible. If you can’t already tell, Fivelements Retreat is a wonderful place to stay. Oh, and did we mention they offer riverfront suites with private pools? Please note: The food is vegan aside from a few beverages that have honey in them.
MOD Santorini
Four Seasons Punta Mita
Are you all about that island life? Pay a visit to MOD Santorini! Having just reopened as an all-vegan resort, this astounding place is decked out in all the best vegan linens, beauty products, drinks, and food. How about we walk through what a day at this ecofriendly hotel might look like for you? First, wake up and enjoy a fully vegan breakfast—with a view, of course. Next, enjoy a yoga class, pilates session, or hike to get your blood flowing. After that, try a vegan cooking class followed by a private massage, or—if you’re wanting to explore—check out the Akrotiri archaeological site. End the day with a vegan picnic at sunset and maybe a glass of local vegan wine from the minibar in your room. Are you sold? We are!
From yoga classes, reiki healing, golf, tennis, and scuba diving to sunset cruises, tequila tastings, and beachside margaritas, Four Seasons Punta Mita has it all! This vegan-friendly hotel, positioned right off the coast of the Pacific Ocean, offers a wide variety of classes, workshops, excursions, and spa services for you and your crew to create your dream vacation. From mushroom tinga tacos and chile rellenos to roasted watermelon sushi rolls and red Thai curry, the restaurants and bars on-site host a plethora of delicious vegan options curated by celebrity chef Leslie Durso.
Santorini, Greece
Punta Mita, Mexico—Vegan-Friendly
Where to Eat Vegan in Tulum, Mexico On the coast of Mexico’s Yucatán Peninsula lies a vegan-friendly city that’s rich in things to eat, see, and do. With awe-inspiring ancient ruins, refreshing cenotes, and beautiful beaches, Tulum offers a variety of natural destinations to obsess over. In the past several years, hip restaurants and cool hotels decked out with yoga studios and spas have filled the city. Among those restaurants, a surprising amount of them are vegan—and most that aren’t have loads of vegan options. Here’s a list of our must-try spots for a vegan meal in Tulum! Written by Allie Mitchell Photographed by Joel Alatorre
Matcha Mama
This vegan and gluten-free matcha bar offers the freshest, most vibrant smoothies, juices, bowls, kombucha, and matcha drinks. From matcha lattes with house-made coconut milk to matcha pineapple refreshers, there’s a delicious green beverage for everyone! Make sure to snap a few photos for the gram!
Vegan Inc.
Vegan Inc. has a huge menu loaded with drool-worthy vegan dishes! The lunch and dinner options are sectioned by specialty—Mexican, Italian, and international. To make things allergy-friendly, Vegan Inc. includes menu icons to help identify dishes that are high in protein, extra spicy, or made with the common allergens of gluten, soy, and nuts. Vegan Inc. has something that’s bound to please any and everyone!
The Pitted Date
The Pitted Date’s mission is to make vegan food taste amazing— and let us just say, they DO! For brunch, select a variety of sweet and savory dishes from huevos rancheros, chilaquiles, and croissant sandwiches to cinnamon French toast and banana sushi. If you’re there for lunch or dinner, we suggest trying the Tacos Veganos with seasoned jackfruit or the Famous Beyond Burger.
Laylo Vegan Lounge Pizza Papi
To fill up on good grub and good vibes, grab a table at Laylo Vegan Lounge! Aside from the exciting food offerings, something that sets this vegan restaurant apart from others is its elixir bar. Customers can order smoothies, juices, and drinks made with kava and kratom.
Aguacate Limón
The vegan Mexican food at Aguacate Limón hits different! We’re talking tacos, burritos, and empanadas made by hand using plant-based meats crafted from oats, mushrooms, and soy, among other ingredients. Indulge in a decadent brownie or cake slice for dessert if you’re feeling sweet!
Want a taste of Italy in Tulum? Stop by Pizza Papi! The allvegan pizzeria boasts a craveworthy menu of pizza, fresh pasta, salad, desserts, and natural wines, all with glutenfree options. For starters, sip on a glass of wine or craft cocktail and nosh on an appetizer of Caponata with perfectly baked focaccia. After that, we’d suggest ordering the Cavatelli Bolognese and Viva Verde Pizza on the most scrumptious crust that’s fermented for 48 hours and baked in a wood-fired oven. Don’t miss out on ordering the chocolate cake for dessert!
Real Coconut Kitchen
*Vegan-Friendly
The health-forward menu at Real Coconut Kitchen is 100% gluten-free and dairy-free with mostly vegan or veganizable dishes. From breakfast, lunch, and dinner to dessert, cocktails, and wines, this restaurant has you covered any time of the day. The Cauliflower Bites, Yucca Croquettes, Veggie Burger, and Baja California Tacos were hits with Team VegOut.
Tierra
*Vegan-Friendly
Sometimes it can be tough to get nourishing fruits, veggies, and whole grains while traveling, but thanks to Tierra, you won’t have to worry about that! The menu is designed for conscious eaters using local ingredients—so herbivores, rejoice! Aside from the common plant-based dishes of oatmeal, avocado toast, soup, and salad, Tierra offers vegan cheese and meat substitutes that are included in items like tacos, quesadillas, mac ‘n’ cheese, and more.
La Hoja Verde
*Vegan-Friendly
La Hoja Verde is another wonderful plant-forward spot to add to your must-try list! The restaurant is 100% vegetarian with clearly labeled vegan and gluten-free options. The coconut ceviche, falafel, vegan burrito, gorditas, curry, and ice cream are some of the mosttalked-about dishes, but you can’t go wrong with whatever you order!
Raw Love Tulum
*Vegan-Friendly
This trendy health food hot spot sits along the beach right past an epic wooden sculpture of a woman. Raw Love Tulum is the perfect spot to grab a refreshing drink and bite to eat before a big beach day, after a yoga class, or anything inbetween! We loved the avocado toast and mocha frappuccino (sans honey).
How to Take Care of Your Mental Health While Traveling by Cayla White
E 30 | VEGOUTMAG.COM
ven though most of us probably have a newfound appreciation for traveling after the last couple of years, spending time away from your routine can often take a toll on your mental health if you’re not prepared. Here are a few tips on how to keep your mind and body healthy while traveling!
Honor Your Sleep Schedule
1
You might think that this is a nobrainer, but a good night’s rest is often the first thing to go when you’re trying to hit all those spots on your itinerary. If you can, block out a few hours to make sure your body can adequately deal with any time changes and get on a schedule that works for you.
2
Download a Meditation App Even if you don’t typically meditate at home, taking just a few minutes for yourself in an otherwise hectic day can do wonders for your mental well-being. A few of the most popular apps (like Headspace or Calm) have meditations as short as five minutes— perfect for when you’re feeling a little overwhelmed with everything you want to do on vacation and are looking to regain some calm.
Cook a Meal or Two for Yourself
3
It’s easy to fall into the trap of eating out for most meals while traveling (especially with all the great vegan restaurants out there!), but cooking for yourself can give you a bit of a social break while also helping you feel more at home. Head to the local market and grab all the ingredients for your favorite dinner, or try making a dish traditional to the area with ingredients you’ve never used before!
Walk to Your Destination When Possible
4
Not only does walking provide you some exercise, but it also allows you to connect with the town you’re visiting on a new level. Give yourself a little extra time and pop into that cute bookstore, or cut across the city park on your way to your destination and see what life looks like as a local.
5
Do What Makes You Happy There’s so much to do and see while visiting somewhere new that it’s easy to start feeling that there are things you need to do. But if you’re more excited about checking out live music at the local pub than you are about visiting that famous museum … just do it! Recognize what will make your day feel full of happiness and contentment, and choose those things every time.
While traveling can be exhausting, it’s also extremely rewarding. Hopefully, you can come home from your next trip feeling a little more recharged and like yourself by utilizing these suggestions!
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Denim Redesigned with the Planet in Mind
A Travel Size Smoothing
Shampoo and Conditioner Odele odelebeauty.com $3.99 each
B
A
B Vegan Travel Brush Set
D
Hourglass hourglasscosmetics.com $320
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C Sun Lip Balm
Hurraw! hurrawbalm.com $5
C
D Calm Daily Moisturizer Nuria nuriabeauty.com $11
F
E Mini Waterproof Liquid Eyeliner KVD kvdveganbeauty.com $12
I G
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KVD kvdveganbeauty.com $13
G Clay Stick Foundation Tarte tartecosmetics.com $29
our favorite
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H Travel Size Superfood
Cleanser Youth to the People youthtothepeople.com $12
I Sleepy Body Lotion K
LUSH lushusa.com $12.95
J Overnight Facial Versed versedskin.com $19.99
K Travel Bug Bronzer and Blush Duo The Lip Bar thelipbar.com $22
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24 Hours in Nashville by Rebecca Gade Sawicki
Pull on those vegan cowboy boots and let’s hit the streets of the capital of country music — Nashville, Tennessee. While many are lured by the neon lights and twangy guitar ballads that float down Broadway, there is even more to love, from late-night revelry to vegan fried chicken and everything in between. Even if you’re not a country music aficionado, don’t miss a visit. Here’s how to make the most of just 24 hours in Nashville.
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There Can Never Be Too Many Treats Sunflower Bakehouse will get your attention with their chocolate-dipped peanut butter cookies, but you’ll want to stay for the funfetti or mocha java cupcakes! Aside from being a 100% vegan bakehouse and restaurant, their entire menu is also 100% gluten-free. And, if it’s too early for an indulgent treat, check out their lineup of superfood-packed smoothies. You’ll be ready to tackle the next stop on our list with one sip of their Classic Colada (pineapple, banana, coconut milk, lime, and apple juice).
Rise & Shine Kick off the day in the quirky, creative East Nashville neighborhood at the vegan hot spot Graze. You’ll be put into a food trance by the aromatic scents of freshly baked biscuits mingled with maple syrup and piping hot coffee. There’s no way you can stay away! Indulge yourself with a fan favorite hot tempeh biscuit loaded with fried tempeh and tossed in a spicy mix of seasonings with coleslaw and vegan ranch, and served on a fluffy house-made biscuit. You won’t be sorry, we promise. But, if spicy isn’t your jam, carb up with a triplestack of gluten-free blueberry pancakes. Now that you’re fully fueled, head on over to the Shelby Bottoms Nature Center & Greenway to stretch your legs and enjoy a bit of fresh air and sprawling green space.
Honky Tonk Time The allure of the neon signs and catchy country tunes can’t keep you away any longer, it’s time to head down the “Honky Tonk Highway,” also known as Lower Broadway. From 10am–3am, the area’s countless bars and clubs are charged with live music—many famous singers, like Willie Nelson, launched their singing careers on Broadway. It’s also the perfect spot to practice your two-step in those vegan cowboy boots! All that dancing will definitely work up an appetite, and just in time for lunch! VEGOUTMAG.COM | 35
Tacos & Hot Chick’n
Secretly Healthy
Enjoy authentic Mexican-inspired cuisine at Nashville’s first plant-based taqueria, Succulent Tacos—their menu features a tantalizing assortment of fresh tacos, like Al Pastor (pastor seitan, pineapple, onion, and cilantro), Papas (potatoes, kale, and roasted tomatillo salsa), and much more.
BBQ Nachos and Big Ass Dumplings sound indulgent, but when they’re loaded with fresh raw ingredients like Lion’s Mane shrooms, coconut queso, and tons of veggies, they might actually be secretly good for you! Just outside of downtown, AVO is a hip little spot serving up inventive cocktails (don’t miss the Bushwhacker!) and a mix of raw and cooked dishes that appeal to a wide range of diners.
Or, if you’d rather enjoy something spicy, check out the incredible lineup of Southern favorites at Southern V. This is the best spot to try Nashville’s most popular dish—hot chicken, but veganized! If it’s nice outside, take your lunch over to the Bicentennial Capitol Mall State Park and picnic like a local. After lunch, head over to the world-famous Ryman Auditorium. Once a church, this venue was reinvented into a famous music hall and has hosted countless celebrities, from Elvis Presley to the Wu-Tang Clan. Take a tour on your own to immerse yourself in its full history. After all that exploration, it will be just about time for dinner! 36 | VEGOUTMAG.COM
Save a little room, because right around the corner from AVO is Nashville’s only vegan ice cream shop, KOKOS! These coconut-based scoops are sure to please with inventive flavors like Black Forest (dark chocolate with tart bing cherries) or seasonal favorites like Log Cabin Latte (think coffee with maple syrup and hints of cinnamon). We think you’ll want multiple scoops to round out this epic day in Nashville.
For the ‘Gram Looking for the best place to capture Instagram-worthy shots? Head over to the John Seigenthaler Pedestrian Bridge. Spanning the Cumberland River, this is the perfect spot to capture gorgeous Nashville skyline shots.
RECIPE BY LAUREN TOYOTA
JAPANESE PASTA SALAD WITH ROASTED KABOCHA THIS TASTY PASTA SALAD IS LIKE THE CREAMY CLASSIC BUT WITH A JAPANESE TWIST! IT COMBINES A CREAMY MISO DRESSING WITH SEAWEED, BLACK SESAME, KALE, CORN, AND SQUASH. PREP TIME: 25 MINUTES
COOK TIME: 30 MINUTES
INGREDIENTS:
DIRECTIONS:
ROASTED KABOCHA SQUASH (ABOUT 3 CUPS)
1. Preheat oven to 450°F.
- 1 x 2lb kabocha squash, cut into cubes - 2 Tbsp avocado oil (or other high-heat vegetable oil) - 1 tsp garlic powder - ½ tsp sea salt - ½ tsp ground pepper
PASTA SALAD - 3 cups dried orecchiette pasta - 2 ½ to 3 cups lacinato kale (about 1 small bunch), stemmed and finely chopped - 1 cup corn kernels, fresh or frozen - 1 cup red onion, finely chopped - ¼ cup cilantro, finely chopped - 1 x 5g package seaweed snacks, cut into strips
SERVINGS: 6
2. Add cubes of kabocha squash to a large baking sheet. Add avocado oil, garlic powder, sea salt, and ground pepper and toss with your hands to coat well. Spread out in an even layer and bake for 30 minutes, flipping halfway through the bake time. 3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta to al dente. Just before draining, add kale and corn to the water, stir to submerge, then drain together. Do not rinse. Let cool to room temperature before assembling the pasta salad. 4. To make the dressing, combine the mayonnaise, miso, water, lime juice, garlic, and chili flakes in a blender until smooth. 5. Once pasta and roasted kabocha squash are cooled, toss together with red onion, cilantro, seaweed, black sesame seeds, and all the dressing. 6. Serve immediately. You can also toss everything together and refrigerate for a few hours before serving.
- 2 Tbsp black sesame seeds
CREAMY MISO DRESSING (MAKES ABOUT 2/3 CUP) - ½ cup vegan mayonnaise - 2 Tbsp mellow white miso - 2 Tbsp water - 1 Tbsp lime juice - 1 garlic clove - ½ tsp chili flakes
VEGOUTMAG.COM | 37
RECIPE BY LAUREN TOYOTA
THAI LETTUCE WRAPS THESE CRUNCHY LETTUCE WRAPS COME WITH ALL YOUR FAVE THAI FLAVORS AND A HEARTY VEGAN BEEF FILLING. THEY’RE ALSO SUPER PRETTY! THIS ONE IS MADE ALL IN ONE CAST IRON SKILLET TO KEEP THINGS EASY. PREP TIME: 30 MINUTES
COOK TIME: 55 MINUTES
SERVINGS: 4 (12 WRAPS)
INGREDIENTS:
DIRECTIONS:
VEGAN BEEF SAUCE
1. To prepare the sauce, add dried kombu and water in a saucepan. Simmer on low for about 18 to 20 minutes until reduced to about ½ cup. Remove the hydrated kombu leaves and save them for another use, as you can reuse them. In the same saucepan, add soy sauce/ tamari, lime juice, sugar, Chinese 5-spice powder, white pepper, and sea salt.
- 15g dried kombu seaweed, cut into 2-inch pieces - 1 cup water - 2 Tbsp low-sodium soy sauce or tamari - 2 Tbsp lime juice - 2 tsp sugar - 1 tsp Chinese 5-spice powder - ½ tsp white pepper - 1 tsp sea salt
THAI BASIL & BEEF FILLING - 2 cups whole Thai basil leaves, divided (1 cup as garnish) - Vegetable oil or cooking oil spray - 3 cups veggie ground round - ¼ cup red onion, finely diced - 3 garlic cloves, minced - ¼ cup carrot, finely diced - 1 Tbsp Thai red chili, finely diced (about 1 chili—add 1 Tbsp extra for spicy + optional whole chilis for added color and garnish)
LETTUCE WRAPS - 2 cups green papaya, julienned (see note) - ½ red onion, thinly sliced - 3 sprigs mint - 4 limes, cut into wedges - 12 Bibb lettuce leaves (aka butter or Boston lettuce)
2. You’re going to crisp up whole Thai basil leaves. Pull approximately 1 cup of leaves of Thai basil off the main stem. Coat a large cast iron skillet with a thin even layer of vegetable oil or cooking oil spray, and place the Thai basil leaves in one layer. 3. While the oven preheats to 400°F, you will bake the Thai basil leaves in the skillet for about 10 minutes, flipping them halfway. Remove the smaller pieces once crispy, the larger pieces may take 1 to 2 more minutes. Then remove all the Thai basil leaves and set aside. You’ll use this cast iron to cook the vegan beef filling. 4. In a large bowl, add veggie ground round, diced red onion, minced garlic, diced carrot, and Thai chili. Pour the kombu sauce mixture in and combine to coat everything evenly. Add all of this into the cast iron skillet and bake for 22 to 25 minutes, stirring halfway to brown the other side. 5. Serve this in the cast iron skillet. Move the vegan beef filling to one side and top it with the crispy Thai basil leaves and whole Thai chilis, if desired. Then fill the rest of the skillet with fresh green papaya, red onion, mint leaves, fresh Thai basil, lime wedges, and Bibb or Boston lettuce leaves for wrapping. Squeeze lots of lime juice over the meat filling before serving. Recipe Notes: Make sure the papaya you buy is not a ripe or mature papaya. Green papaya has a smooth, hard green skin, and its white flesh has a crunchy texture and a neutral taste. A soft, mature papaya is juicy like a melon. You can find green papayas in Asian grocery stores. If you can’t find green papaya, jicama is a good substitute (or even cucumber).
RECIPE BY LAUREN TOYOTA
ZUCCHINI PISTACHIO CAKE THIS SIMPLE ZUCCHINI PISTACHIO CAKE RECIPE IS LIGHTLY SPICED AND HAS THE ADDED HEALTH BENEFIT OF ZUCCHINI. ADDING THE ZUCCHINI GIVES THIS CAKE AN AWESOME MOIST AND FLUFFY TEXTURE. THE BOOST IN NUTRITION IS JUST A BONUS! GET READY TO DIG IN! PREP TIME: 30 MINUTES
COOK TIME: 55 MINUTES
SERVINGS: 8 PIECES
INGREDIENTS:
DIRECTIONS:
CAKE
1. Preheat oven to 350°F.
- ¼ cup shelled salted pistachios, ground into a flour or meal in a spice grinder
2. Line the bottom of a 6-inch springform pan with parchment paper and grease the sides with vegan butter.
- 1 Tbsp golden flax meal - 2 Tbsp water - 1 cup all-purpose flour - ½ tsp baking powder - ¼ tsp baking soda - ½ tsp sea salt - ¼ tsp ground cinnamon - ¼ tsp ground nutmeg - ½ cup vegan butter, melted (1 stick) - ½ cup granulated cane sugar - ¼ cup packed light brown sugar - 1 tsp vanilla extract - 1 zucchini (about 7-inches long x 1 ½-inches wide), peeled
LIME FROSTING - ¼ cup vegan cream cheese - 1 ½ cup sifted organic confectioners sugar - Zest of 1 lime (about 2 tsp) - Lime juice, a few drops - 1 Tbsp shelled salted pistachios, finely chopped as garnish
3. Combine flax and water, set aside to thicken. 4. In a large mixing bowl, combine flour, ground pistachios, baking powder, baking soda, sea salt, cinnamon, and nutmeg. 5. In another bowl, or in the pot you melted the butter in, combine butter, sugars, vanilla, and thickened flax and whisk until very well combined. 6. Shred the zucchini on a box grater. You should have about 1 ¼ cup shredded zucchini. Using a nut milk bag or fine mesh sieve, strain and squeeze the zucchini of excess water. Once strained, you should have about ¾ cup of shredded zucchini. 7. Add shredded zucchini to the flour mixture and break it up, tossing it around in the flour to coat. Add the butter and sugar mixture to this and fold together with a spatula until well combined and no dry ingredients are visible, but do not over mix the batter. 8. Pour the cake batter into the springform pan. Spread evenly out to the edges. Place in the middle rack of the oven and bake for 55 minutes or until a toothpick comes out clean. 9. Allow the cake to cool completely before frosting. 10. To make the frosting, combine cream cheese, confectioners sugar, and lime zest until smooth using a hand mixer. You can add a few drops of lime juice if desired as well, but not too much that it affects the thickness of the icing. Spread onto the top of the cooled cake. Sprinkle chopped pistachios on top.
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10 Must-Try Vegan Spots in Portland, Oregon by Allie Mitchell
P
ortland is known for many things—beautiful scenery, great hiking trails, and overall eclectic, artsy vibes— but we love it for its vibrant vegan scene! The plantbased eats are so great that Forbes listed Portland as the number one city for vegans and vegetarians in the US. From Pan-Asian dim sum and Mediterranean fare to Southern comfort food and decadent desserts, this collection of vegan restaurants covers it all!
Jade Rabbit Central Eastside This local gem recreates traditional Pan-Asian dim sum with bold, flavorful plant-based ingredients that will trick your taste buds into thinking you’re overseas. Jade Rabbit’s bunnyshaped Taiwanese Bawan Buns are the cutest appetizers we’ve seen—and their Buldak Korean Fire Chicken? Delicious! The Chili Oil Wontons, Fiery Wind Noodle Soup, and Vegan Crab Rangoons are other popular dishes.
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South x Northwest
Rad Magic Subs
Rad Magic Subs
Virtuous Pie
Food Truck
Virtuous Pie Hosford-Abernethy
This Canadian-based pizza spot has graced the United States with one location so far—and lucky for Portlanders, it’s in their hometown. Virtuous Pie’s claim to fame is its selection of perfectly baked vegan pizzas. Aside from the classics, customers can order pies decked out in tofu scramble, Buffalo cauliflower, sweet pickles, and other flavorful toppings.
Craving a deli sandwich sans meat and dairy? Rad Magic Subs is the answer to all of your vegan sub dreams! This food truck stocks epic plant-based meat and cheese alternatives such as hickory smoked deli slices, cheese slices, bacon, and za’atar-seasoned Ota Tofu. While you’re there, be sure to stop by the allvegan Food Fight! Grocery.
South x Northwest Boise
At this vegan hot spot, drool-worthy Southern home-cooked food meets the chill, trendy vibes of the Pacific Northwest. We’re talking Fried Mushrooms, Country Fried Steak, and Sam’s Hushpuppies, with plenty of gluten-free options as well. In addition to the show-stopping apps, mains, and sides, South x Northwest offers an amazing selection of beverages, sauces, kids’ meals, and a full brunch menu that includes the fluffiest pancakes on the planet. VEGOUTMAG.COM | 41
Black Water Bar
Kate’s Ice Cream
Kate’s Ice Cream Boise
Black Water Bar
Vtopia
Artisan ice cream that’s vegan and glutenfree? Anything’s possible in Portland! When you step into this dreamy vegan scoop shop, you’re welcomed by a variety of ice cream flavors, including Triple Chocolate Brownie, Salted Peanut Butter Brittle, and Marionberry Cobbler. Whether you prefer your scoops in a cup or a waffle cone (yes, it’s gluten-free), Kate’s Ice Cream has your back!
Irvington
Vtopia
Ask any Portlander what their city is known for, and they’ll say coffee, cycling, and BEER! If you want to (responsibly) throw back a drink or two without having to repeatedly ask, “Is this vegan?” stop by this all-vegan sports bar. With over a dozen beers on tap and plenty of comforting grub to wash it all down, Black Water Bar has dinner and drinks taken care of.
Still haven’t found the perfect vegan cheese? Visit Vtopia All Vegan Restaurant & Cheese Shop to test (and fall in love with) artisan vegan cheeses in flavors such as Jalapeño Cheddar, Brie, Jam Chevre, and Pesto Cheddar. This dairy-free destination also crafts sandwiches, salads, mac ‘n’ cheese, and soups ideal for lunch or dinner.
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Goose Hollow
Pixie Retreat
Doe Donuts
Doe Donuts
Mama Dút
Hollywood
Mama Dút
Need a break from savory foods? Doe Donuts is the ultimate vegan sweet stop in Portland! The menu showcases innovative donut and ice cream creations that will rock your world. Our current fave is the Portland Fog, a raised donut coated in an organic Earl Grey glaze with vanilla bean and fresh whipped cream. Other hot picks include the Birthday Cake, French Toast, and Salted Vanilla Bean donuts—enjoy with a scoop of ice cream and whipped cream.
Buckman
Pixie Retreat
The name of this vegan Vietnamese spot translates to “Mama will feed you,” and … SHE WILL! Vietnamese American Thuy Pham founded Mama Dút to share veganized versions of her childhood meals, bring people together, and save the animals—one meal at a time. If you want to stuff your face with soft, pillowy vegan bao buns, jackfruit banh mis, kale kimchi, and nostalgic hot dog milk buns (in the style of pigs in a blanket), place an order from Mama Dút.
While we love vegan fried chicken, burgers, and pizza, sometimes we crave something on the lighter side. If you’re with us, grab some grub from Pixie Retreat! This spot specializes in vegan, gluten-free, and 100% organic grab-and-go noms, ranging from raw sandwiches and wraps to kale salads and build-your-own bowls. Grab a few L’il Puddin’ coconut and cashew cream dessert cups for later.
Hosford-Abernethy
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Chloe Coscarelli
Award-Winning Chef, Author, and Entrepreneur
written By Allie Mitchell
Photos Courtesy of Christina Holmes
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The oh-so-bright and bubbly Chloe Coscarelli is making waves in the food scene! She has broken down barriers as the first vegan chef to win a mainstream culinary competition (Food Network’s Cupcake Wars), has authored four bestselling cookbooks, and works as a chef in many formats—from participating in pop-ups, restaurants, and dinner parties to curating the vegan holiday menu at Whole Foods. Coscarelli has been recognized by The New York Times, Zagat, and Forbes 30 Under 30. So, how did Chloe Coscarelli begin her cooking journey? And what advice does she have for aspiring chefs? We sat down with her to find out!
“There is no better time than now to get started pursuing your dream—whether it's opening a restaurant or writing a cookbook.”
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VegOut (VO): What inspired you to become a chef? Chloe Coscarelli (CC): My mom taught me to cook growing up, and I just loved being in the kitchen with her. When I went vegan, we started veganizing her family recipes and it was so much fun! I loved the excitement of the “trial and error” process— testing new flavor combos and playing around with vegan substitutes. VO: Where did you train to become a chef? What was that experience like as a vegan? CC: When my friends from college were off at med school and law school, I decided to go to culinary school! I didn’t know exactly what I wanted to do, but I loved to cook so I took a leap and enrolled in the Natural Gourmet Institute in New York City. I fell in love with the vegan restaurant scene there and never really considered another career path after that! VO: What dish do you enjoy making the most? Why? CC: Always pasta! From vegan spaghetti and meatballs to mac ‘n’ cheese, there’s something satisfying about making a hot plate of saucy pasta. VO: Why do you feel it is important to travel as a chef? CC: There is really nothing like eating your way through a new city or country. There are so many vibrant vegan restaurants and dishes all over the globe, and I just feel so lucky whenever I get to experience them. Plus, I love meeting people over food when I travel, from incredible chefs to business owners. And oohing and aahing over delicious food seems to be a universal language! VO: Where have you enjoyed traveling the most? CC: I went to an all-vegan hotel called Mother Earth Vegan Hotel in Tamarindo, Costa Rica! The food was beyond incredible, and I learned how to surf, something I never thought I could do. VO: What are your favorite vegan restaurants? CC: Too many to name! But right now, I’m loving Mama’s Tamales in Los Angeles. The vegan jackfruit and cheese pupusas are to die for. VO: Out of all of your business ventures and projects, what’s been the most rewarding? CC: I cooked a vegan dinner at the James Beard House a couple years ago, and it is one of my best memories. I had an amazing team that felt like family cooking by my side, and it felt like we were hosting one giant dinner party together for all the guests! VO: What piece of advice would you like to share with women and girls aspiring to become plant-based chefs? CC: Go for it! There is no better time than now to get started pursuing your dream—whether it’s opening a restaurant or writing a cookbook. I think sometimes it’s easy to get caught up in thinking you need more training or more experience to do what you love, and my advice is that you are probably more ready than you think. VEGOUTMAG.COM | 47
The Best
VEGAN-FRIENDLY AIRLINES By Ari Somerfield
After the past couple of years, who doesn’t want to be drinking water from a coconut and lounging on the beach in Bali? If you’re traveling by air, you’re probably used to pre-ordering the questionable “vegan” meal. No longer, friends! Many airlines now take extra measures to ensure plant-based catering is top-notch. Here’s a list of airlines that offer the best vegan inflight experience.
Qatar Airways
Cathay Pacific
Qatar Airways offers gourmet vegan dishes on their à la carte menu for business class passengers on all flights out of Doha and select flights to Doha. Their vegan menu includes smoked moutabel, cauliflower couscous & kalamata bruschetta, a chickpea flour omelet, and more.
Since 2018, Cathay Pacific has served Beyond Burgers in their Pier First Class Lounge in Hong Kong. Additionally, they have experimented with vegan onboard dishes such as OmniPork Bolognese with Garganelli Pasta and Beyond Burgers on select flights and intend to incorporate more OmniPork dishes as part of their commitment to creating inflight dining experiences of the future.
This past January, Emirates took Veganuary to the next level by offering dishes such as Grilled Vegetable Crepes, Mediterranean Vegetable Ravioli, and Tagine Vegetables with Couscous. It doesn’t end there! During Veganuary, Emirates complemented all vegan meals with plant-based desserts such as Caramel Baked Rice with Coconut Cream and Pineapple with Pomelo & Ginger Syrup. While the menu was a temporary addition for the annual event, the airline continues to offer a variety of vegan options from which to choose.
Singapore Airlines Singapore Airlines never fails to impress with their gourmet-style vegan dishes. They add a plant-based twist to traditional Western and Asian meals, and offer vegan appetizers before the entrée! Expect to pre-order a vegan meal and then be surprised by the unique, delicious creations you’ll find onboard.
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Air New Zealand On Air New Zealand flights, you can preorder a variety of vegan meals. The airline has experimented with Impossible Burgers and continues to expand their vegan menu on both US-bound flights and abroad. Photo credit: Emirates
Emirates
Delta
Photo credit: Delta
As part of their special meal program, Delta offers vegan entrees across every passenger class as an option for pre-order. While dishes rotate, they may include their Lentil & Artichoke Ragout or Root Vegetable Chili (a veggie-forward melding of beets, tomatoes, butternut squash, cremini mushrooms, leeks, and poblano peppers). The airline also stocks plenty of vegan-friendly snacks, such as Biscoff cookies, almonds, and Rold Gold pretzels.
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PHOTOS COURTESY OF DISNEY
Our FavoriteVegan Eats at
Disney World by Kayla Pasko
P
lanning a trip to Disney World? We’ve compiled a list of our favorite meals and snacks at both the parks and resorts to help you plan your Disney vacation. From iconic park snacks to newly improved vegan-friendly resort menus, the most magical place on Earth is becoming a plant-based haven for foodies and vegan park-goers alike. Here are the best vegan eats at Walt Disney World! VEGOUTMAG.COM | 51
Space 220 Restaurant Epcot
Casey’s Corner Magic Kingdom
After snapping pics in front of the majestic Cinderella Castle, head over to Main Street, where you’ll find Casey’s Corner. The hot dog spot offers a PlantBased Loaded Slaw Dog, which features a vegan Beyond Sausage topped with pickled slaw, BBQ vegan aïoli, and roasted corn relish served with your choice of french fries or mandarin slices. We also recommend pairing your plant-based dog with a Frozen Mint Julep Lemonade for a refreshing touch.
Ever wanted to dine in outer space? Well, now you can! The new Space 220 Restaurant at Disney’s Epcot lets guests dine 220 miles above Earth, with vegan options included. The menu features a prix fixe lunch and dinner, both of which come with a salad and your choice of an entrée. Vegan-friendly items include the Galaxy Grains Salad and a Terra Bolognese entrée. The star of the menu is the plant-based carrot cake, which combines a decadent carrot cake with salty, sweet frosting and comes topped with candied walnuts and pepitas. While the carrot cake is served with dinner only, you can purchase the cake à la carte during lunch or in the lounge area of the restaurant.
Rosie’s All-American Cafe Hollywood Studios
Located on Sunset Boulevard near the legendary Twilight Zone Tower of Terror attraction, Rosie’s All-American Cafe has added a toasted “lobster” roll to the menu, which also happens to be fully plant-based. Priced at $10.49, the lobster roll combines marinated hearts of palm medley, celery, and sweet apples in a creamy dressing atop a toasted bun, and comes served with crispy potato chips.
Liberty Tree Tavern Docking Bay 7 Food and Cargo
Star Wars Galaxy’s Edge, Hollywood Studios As you walk into Star Wars Galaxy’s Edge, you will be met with a bright suns greeting, as well as a few tasty vegan options. Those looking for a light meal should head over to Docking Bay 7 Food and Cargo, which offers a Felucian Garden Spread composed of plant-based kefta “meatballs,” served over a bed of herb hummus and tomato-cucumber relish with pita bread. Afterward, quench your thirst with a cup of Batuu’s blue or green milk, both of which are made from plant milk and served frozen. 52 | VEGOUTMAG.COM
Magic Kingdom
Visit the 999 happy haunts at Disney’s Haunted Mansion, then walk to Liberty Square, where Liberty Tree Tavern awaits to welcome you for lunch or dinner. Vegan lunch options include roasted vegetable & tomato soup, portobello pot roast, and Revolutionary Meatloaf. The restaurant also offers a prix fixe plant-based dinner menu, featuring salad, roasted vegetable & tomato soup, Revolutionary Meatloaf, and Johnny Appleseed’s Warm Apple Cake (which is also offered on the lunch menu for dessert).
Steakhouse 71
Disney’s Contemporary Resort If you’re looking to dine in a modern, chic atmosphere for dinner at Walt Disney World, Steakhouse 71 is your spot. The restaurant offers plant-based appetizer, entrée, and dessert options— you’ll enjoy onion rings with spicy ranch dipping sauce, a vegetable Wellington stuffed with mushroom duxelles and fire-roasted artichoke hearts wrapped in a puff pastry, and apple tarte tatin with blackberry gelato for dessert.
Tamu Tamu Refreshments Tusker House Animal Kingdom
Early morning safaris at Disney’s Animal Kingdom can work up quite the appetite, so make a breakfast reservation at Tusker House to keep you fueled throughout the day. The restaurant offers a plant-based, all-you-care-toenjoy breakfast platter, which includes scrambled Just Egg, vegan and glutenfree Mickey waffles, Impossible meat patties, seasoned potatoes, fruit salad with plant-based yogurt, and Impossible chickpea curry over rice, as well as strawberry preserves and plantbased butter to smear on your waffles. The platter costs $42 for adults ($27 for children), and you may also be joined by Donald and friends during your visit!
Animal Kingdom
While you can get your hands on a Dole Whip at pretty much every Disney park, Tamu Tamu at Disney’s Animal Kingdom offers a unique twist on the iconic dairy-free dessert. The quick-service stand offers the option to dress up your Dole Whip by ordering the Simba Sunset, which comes topped with watermelon-, strawberry-, and coconut-flavored syrups. In addition, guests 21 and older can enjoy a Dole Whip topped with coconut rum or a King’s Cooler (which comes topped with coconut rum and the Simba’s Sunset flavored syrups).
Beaches & Cream Soda Shop
Kiosks, Carts, and Quick-Service Locations
What’s a Disney vacation without a gigantic, chocolaty vegan sundae? Well, at Beaches & Cream Soda Shop you can find just that. The No Way José Sundae features vegan vanilla ice cream, nondairy chocolate, and warm peanut butter sauce. Be sure to request the sundae be made vegan, as there is a dairy version of the sundae available as well. Share the No Way José with a friend, or keep all the sweetness for yourself!
We’d be remiss if we didn’t mention the classic Disney snack— Mickey pretzels—that can be found at kiosks, carts, and quickservice locations throughout Walt Disney World parks. Omit the cheese sauce that comes with the pretzel, and opt for mustard instead. And don’t forget to snap a pic with your Mickey pretzel before you take a bite!
Disney’s Beach Club Resort
All Walt Disney World Parks
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AN INTERVIEW WITH
DR. CALDWELL B. ESSELSTYN JR. Dr. Caldwell B. Esselstyn Jr. is a physician, Fellow of the American College of Cardiology, and advocate of whole food plant-based nutrition. He received his B.A. from Yale University and M.D. from Western Reserve University. Dr. Esselstyn completed surgical training at the Cleveland Clinic, where he has been affiliated ever since. He currently directs the Cardiovascular Prevention and Reversal Program at the Cleveland Clinic Wellness Institute. We sat down with renowned plant-based physician Dr. Caldwell Esselstyn to learn about his experience pioneering the plant-based medicine movement. BY ANJA GROMMONS
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CAN YOU SHARE A LITTLE ABOUT HOW YOU GOT INTO PLANT-BASED MEDICINE? I had always been well recognized by general surgeons, but once I drifted off on studies of nutrition, I became known as Dr. Sprouts. In the late ‘70s and early ‘80s, I was chairman of the breast cancer task force. I felt I was doing nothing for the next victim. This motivated me to do global research [on the] cultures where breast cancer rates were 3040 times less frequent than in the United States. [In my research], it dawned on me that [we might reach more lives if we expanded beyond breast cancer and looked at the connection between diet and heart disease]—evaluating cultures where cardiovascular disease was virtually nonexistent, [such as] Okinawa, rural China, and Central Africa. [These cultures] thrive on whole food plantbased nutrition without oil. I felt I had to do this myself with my wife. In April ‘84, we started our program of whole food plant-based nutrition. My [cholesterol] numbers rapidly fell from 180-190 to 155. I was anxious that it hadn't gone farther and [realized] I had to stop the oil—155 became 119. I asked [the department of cardiology] if they could send me 24 patients. These patients had failed [one or more bypasses or angioplasties and were too sick to undergo further procedures]. It was exciting to see how they were able to halt and reverse their disease [using this program]. The patients had to be adherent, [so I saw them often—biweekly for the first five years]. At the end of 12 years, I wrote them up for publication in the 1995 Journal of Family Practice. It was one of the longest (if not the longest) [studies] of its type, showing that patients [could have profound health improvements and sustain a significant lifestyle transition on a whole food plant-based program].
WHAT WAS IT LIKE TRAILBLAZING THE PRACTICE OF PLANT-BASED MEDICINE SO EARLY ON? WHAT WAS THE HARDEST PART IN THE BEGINNING? This is why I was asked to become a member of the American College of Cardiology Nutrition Committee six years ago—to educate cardiologists about the cause of the illness they are treating. You can imagine the resistance from the cardiovascular community. This was changing the paradigm from drugs, stents, and bypasses—none of which had anything to do with the causation of [cardiovascular disease]. [We were] asking cardiologists to commit to a treatment for which they had zero training.
DO YOU RECOMMEND SMALL, INCREMENTAL STEPS OR A COLD-TURKEY APPROACH TO DIETARY CHANGE? There is no question that it's a significant lifestyle change, but when [my patients] start this program, we start it cold turkey. Immediately you downregulate your fat and sugar receptors as you eat [whole food plant-based nutrition]. It doesn’t work if you were good all week and then [indulge on the] weekend. The fat and sugar receptors don’t downregulate, and you [are] going to fail. Note: Downregulation is the process of reducing the body’s reaction to a stimulus (e.g., responding less dramatically to the intake of sugar and fat).
WHAT CAUSES CARDIOVASCULAR DISEASE, AND HOW CAN A WHOLE FOOD PLANT-BASED DIET IMPROVE IT? All experts are in agreement [that this disease occurs] when we progressively injure the delicate innermost lining of our artery, our endothelium. The endothelium manufactures nitric oxide, which is responsible for the preservation of blood vessels. The good news is that cardiovascular disease is not a malignancy—it's a benign, foodborne illness. The endothelium can recover enough to halt disease progression. Foods that injure the endothelial cells include oil, anything with a mother or face, dairy, sugary foods and drinks, diet colas, and coffee with caffeine. I don't like patients to have any peanuts, nut butters, or avocado. So what do you eat? Whole grains, legumes, lentils, beans, red, yellow, and green leafy vegetables, potatoes, and some fruit.
WHY MAY OUR READERS WANT TO ADOPT A WHOLE FOOD PLANT-BASED DIET? If they want to feel better—your hypertension, obesity, diabetes and risk for heart disease, vascular dementia, colitis, Crohn's disease, rheumatoid arthritis, lupus, multiple sclerosis, allergies, and asthma go away. Every patient I’ve seen with cardiovascular diseases at some point in their life did not have it. How did they get it? Diet. [People] say “I haven’t had my stroke or heart attack yet.” No, but when we looked at autopsies of GIs who died in combat in Korea at an average age of 20, 80% had gross evidence of early coronary artery disease that you could see without a microscope—not enough for cardiac events yet, but there it was. Forty-five years later [the study] looked at young women and men between the ages of 17 and 34 who had died of accidents, homicides, and suicides. Now, the disease is [found everywhere].
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FIGHTING FOOD WASTE AN INTERVIEW WITH TJ GALIARDI TJ Galiardi is a former NHL forward for the Colorado Avalanche, San Jose Sharks, and Calgary Flames. Now retired, he is currently co-founder of Outcast Foods and has quickly made a name for himself in the food and agriculture scene through his work in sustainability. Additionally, TJ has been a guest lecturer on food waste at Rice University, a speaker at the Tuck School of Business, and an active angel investor and real estate developer for 10 years. Food waste can occur anywhere in the food supply chain—from the farms to grocery stores and restaurants to our homes. The term refers to foods, in their final product forms, that are fit for consumption but are still discarded. It is estimated that 30-40% of the United States’ food supply is wasted. Of all materials placed in landfills, food waste makes up the largest category. But food is biodegradable and compostable,
BY ANJA GROMMONS
right? Not necessarily. While under proper conditions, a variety of foods can be composted, those conditions are far from what you’ll find in a landfill. As food waste decomposes alongside other household waste, greenhouse gases such as methane are released. Not only does methane gas contribute to air pollution, it traps heat in the atmosphere—further driving global warming. Outcast Foods operates by repurposing “ugly” and otherwise wasted produce. The Canadian company currently creates fruit and vegetable powders and dehydrated foods from grocery store waste. The sustainable food tech company offers upcycled greens powders and plantbased protein mixes in a variety of tasty flavors for purchase on their website using imperfect ingredients that would have otherwise been sent to the landfill. Outcast Foods is transforming the food waste movement at the pre-consumer level.
WHAT INSPIRED THE CONCEPT BEHIND OUTCAST FOODS, AND HOW DID THE INNOVATIVE COMPANY COME TO FRUITION?
IN YOUR EXPERIENCE, HOW CAN OTHER FOOD COMPANIES DO BETTER AND MAKE CHANGES AT A PRE-CONSUMER LEVEL?
After seeing countless news stories on the food waste problem and not one on a solution, we decided to make a move toward a real scalable answer.
Be more proactive in your sourcing. Can you find an upcycled ingredient? Is there a byproduct from another company that can be utilized by yours? Is there something [you] are wasting that can be harnessed? These are the questions we need the big players in the food world to start asking.
HOW DOES OUTCAST FOODS' BUSINESS MODEL DIFFER FROM TRADITIONAL FOODSERVICE BUSINESS PRACTICES?
IN WHAT WAYS DID YOUR PLANT-BASED LIFESTYLE CHANGE THE WAY YOU VIEW FOOD WASTE AND THE ENVIRONMENT?
Our model consists of pre-consumer food surplus, meaning we get it before it ends up on your plate. For instance, we receive fruits and vegetables from grocery distribution centers and directly from farms. In both cases, [we receive] a product that they were not able to utilize due to cosmetic imperfections but [which] is nonetheless filled with valuable nutrients.
Similar to most vegans, the transition opens your eyes to not only the health benefits but also the animal welfare and environmental impacts of your food choices. When I connected the dots that what I was eating had repercussions, I became more compassionate and knowledgeable. Seeing perfectly edible food end up in the landfill needlessly, with the prevalence of food insecurity in our society, was infuriating.
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ARE THERE ANY MEANINGFUL WAYS THAT WE AS CONSUMERS CAN COMBAT FOOD WASTE ON A SMALLER SCALE IN OUR EVERYDAY LIVES? The obvious is to move toward a vegan lifestyle. There are so many amazing plant-based alternatives available now!
WHAT ARE YOU GRATEFUL FOR?
THE MEAL PLAN DAILY MEALS DELIVERED BY
GIRLFRIEND COLLECTIVE
MOTT & BOW
RESLIDE SANDALS (PEARL) $58
FITTED V-NECK T-SHIRT (WHITE) $35
MONOS
CARRY-ON BAG (OLIVE GREEN) $265
PIXIE MOOD BROOKLYN CROSSBODY (BLACK) $80
Travel Essentials
VOTCH
CLASSIC WATCH (GOLD & BLACK) $162.39
BEARABY
TRAVEL WEIGHTED BLANKET (ASTEROID GREY) $209
BOYISH
CODY SHORTS (SILVERADO) $118
GIGI PIIP
CAPRI STRAW HAT (BROWN) $96
HYDRO FLASK 16OZ TUMBLER (RAIN) $24.95
NOIZE
ARANI BIKINI TOP (MOSS) $70
GENUSEE
POLARIZED SUNGLASSES (NORTH) $180
MATE THE LABEL
LINEN LONG SLEEVE SHIRT (NATURAL) $128
NOIZE
LOWANNA BIKINI BOTTOM (MOSS) $70
AVRE
ENERGEE SNEAKERS (BLACK & WHITE) $145
MATE THE LABEL LINEN SHORT (NATURAL) $78
VEGOUTMAG.COM | 59
John Lewis on His New Documentary
THEY’RETRYING TOKILLUS by Jared Cross
P
repare to tour the country with codirector and narrator John Lewis (aka Badass Vegan) as he uncovers the inequities in access to nutritious food, a long-standing theme in hip-hop culture and one that’s rarely given a platform in mainstream media. After watching this film, you’ll understand how nutrientdeficient diets kill more people annually than guns do. They’re Trying to Kill Us tackles uncharted territory by exposing the food crisis prevalent in BIPOC communities in America. As there are more gun shops than grocery stores in the United States, the film shows the impact of diet on chronic diseases such as diabetes, heart disease, and high blood pressure—life-threatening illnesses that disproportionately affect Black Americans.
In a society where food deserts run rampant, the meat and dairy industries receive more subsidies than Section 8 housing, and life insurance companies own stock in fastfood chains, chronic illnesses can be hard to escape for many. Access to healthy, nutrientdense food is critical to well-being and goes hand-in-hand with environmental racism. They’re Trying to Kill Us concludes with the powerful message that practicing a plant-based lifestyle can preserve health while maintaining a sense of culture. There is comfort in knowing that this way of life was practiced by West Africans long before they arrived in the Americas. Eating off the land and refraining from dairy and processed meats (which are recognized by the World Health Organization as a Group 1 carcinogen) increases longevity and improves well-being.
How can we as a movement better represent vegans of all backgrounds? The number one way of making this movement better is to live by example. So many times we want to preach and tell people what they should or shouldn’t do, but we’re not living what we’re trying to promote. We say, “You could be healthier and happier as a vegan,” but some people preaching that are the angriest, most unhealthy people out there. If you really want people to move toward this lifestyle, you have to be the example. What was your source of inspiration for making They’re Trying to Kill Us? Unity in pain and poverty and realizing that there is a way to heal the community that’s not talked about. How much exposure did you have to veganism while growing up, and what motivated you to go vegan? None actually. I was raised in a meatcentric family. For instance, my family owns the number one BBQ restaurant in all of Tennessee and Arkansas. I was a butcher my senior year in high school. My health, and my mother’s health, suffered so much. She was the motivation for me to go vegan. Once I learned there was another way of eating that, while it might not eliminate disease 100%, could increase my chances of not developing the diseases at all, I thought, “Why wouldn’t I do this?” Do you have a message for people of color who, even after watching this documentary, find it difficult to go vegan while maintaining their cultural traditions? For people of color watching this film, take a step back and understand that our traditions aren’t always a good thing. While we have a tradition of eating meat, we also have a tradition of having the highest death rate in America because of our food choices. We can get nutrients from eating dead animals, but if we get the nutrients from eating the dead animals, why wouldn’t we also get the diseases associated with these animals?
What can we do to help make fresh, healthy foods easily accessible to communities of color? It comes down to supply and demand. Even if you are not affected by the lack of accessibility to communities of color, you have to go to the stores in those neighborhoods and ask for fresh fruits and vegetables. The business owners might not care about veganism, and they might not even care about the people in the community, but they do care about money. The more they see demand for these items, the more they’re going to provide it.
“If you really want people to move toward this lifestyle, you have to be the example.” -johnlewis JOHN LEWIS is a former division one college basketball player who has a passion for health and fitness. You can catch him traveling the globe giving motivational speeches which often outline the benefits of an active, nutrient-dense lifestyle. Having grown up in Ferguson, Missouri, Lewis’ messages are packed with authenticity, compassion, and heart. VEGOUTMAG.COM | 61
Plant-based jerky made from whole foods? You can find us munching on this tomato snack on repeat!
BELLA SUN LUCI TOMATO JERKY
Made with organic ingredients, these chocolaty bites are a delicious way to treat yourself.
COCACAO
We can’t BeLeaf it's not shrimp! BRB, we’re adding vegan shrimp tacos to our weekly meal plan.
BELEAF VEGAN
BY ANJA GROMMONS
PRODUCTS WE LOVE
Life is sweet with these gelatin-free gummy candies. We’re obsessed with the Rainbow variety.
KATJES
Gourmet level home cooking coming right up! We’re loving these nourishing, veggiepacked options.
DAILY HARVEST
Consider your cookie cravings crushed with these delicious vegan treats. Peep flavors like Chocolate Sea Salt and Oatmeal Chip.
FAT BADGER BAKERY
DAIYA These versatile cheese blocks were made for snack boards, grilled cheese sandwiches, and everything in between.
Peanut butter who? Level up snacktime with Pumpkin Seed Butter. Pair with fruit slices and pretzels or slather on toast.
88 ACRES
SIDEAWAY FOODS
Plant-based side dishes in a snap! Sideaway Foods makes eating veggies easy and enjoyable.
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PHOTOS COURTESY OF MATTHEW KENNEY CUISINE
AROUND THE WORLD WITH MATTHEW KENNEY
EXPERIENCE THE ULTIMATE IN GLOBAL DINING AT THE RESTAURANTS OF THIS ACCLAIMED VEGAN CHEF. by Kayla Pasko
G
rab your passports—we’re taking a trip around the world with Matthew Kenney, esteemed vegan chef, author, entrepreneur, and founder of Matthew Kenney Cuisine (MKC), an integrated California-based lifestyle company and restaurant group that operates in more than 10 major cities worldwide (and the inspiration behind this global dining adventure!). From brunching on arepa dulce and pejibaye pancakes in Costa Rica to enjoying chocolate cherry old fashioneds and cacio e pepe in London, spend a day traveling the globe with the master of vegan cuisine. VEGOUTMAG.COM | 65
BREAKFAST IN COSTA RICA “THE MISSION OF CASA PLANTA IS TO CREATE A DELICIOUS, HEALTH-CONSCIOUS WAY OF LIFE THROUGH A PLANT-BASED PRACTICE,” CHEF KENNEY SHARED. “COSTA RICA IS TAKING THE LEAD ON ENVIRONMENTAL AND SUSTAINABLE PRACTICES.”
Our first stop is COSTA RICA, known for its gorgeous national parks, exotic wildlife, and lively culture. This vibrant country also happens to be home to Matthew Kenney’s CASA PLANTA, which offers fresh, innovative dishes set in a tropical oasis. Marvel at Costa Rica’s stunning sunrise as you enjoy dishes such as arepa dulce with strawberries and pejibaye pancakes (a Costa Rican twist to the traditional flapjack, consisting of potatoes, pickled onions, crema, and garam masala for a savory yet fragrant taste). Each dish is prepared using locally sourced ingredients and mimics Costa Rican cuisine’s fairly mild flavors—with a high reliance on fruits and vegetables.
Next on our travel itinerary, we head across the pond to LONDON, where ADESSE sits on Europe’s busiest shopping street. The menu features a selection of seasonally crafted plates, including baked raclette with toasted sourdough bread, jackfruit crab cakes with Old Bay remoulade, and cacio e pepe pasta. Celebrate British tea culture with a Rum Spiced Earl, or indulge your palate with a Chocolate Cherry Old Fashioned.
WHEN COMPARING THE VEGAN SCENE IN THE UK TO THAT OF NYC AND LA, CHEF KENNEY NOTED THAT “PLANT-BASED LIVING CONTINUES TO BECOME A MAINSTREAM LIFESTYLE IN LONDON, AND THIS CITY TAKES PLANT-BASED [EATING] TO A NEW LEVEL. TO BE HONEST, I HAVEN’T COME ACROSS A VEGAN RESTAURANT IN LONDON THAT I DIDN’T LIKE.”
COCKTAILS ON LONDON’S OXFORD STREET
ON THE PROGRESSIVE SPIRIT OF THE CITY, KENNEY SAID, “KUWAIT IS CERTAINLY A PART OF THE WORLD WHERE THE CLIENTELE IS SOPHISTICATED AND AWARE OF NEW TRENDS IN THE DINING INDUSTRY, SO IT GIVES ME GREAT PRIDE KNOWING THAT WE ARE EVOLVING OUR PRODUCT TO MEET [THE] CHANGING NEEDS OF FOUR SEASONS’ MUCH-VALUED GUESTS.” Famous for its white sand beaches and impressive cityscapes, KUWAIT has become one of the most alluring destinations for travelers in the Middle East. The city is home to a variety of luxurious malls, spas, and upscale restaurants, including FOLIA at Four Seasons Kuwait. This popular Matthew Kenney spot features a menu inspired by the local flavors of the
LUNCH AT FOUR SEASONS KUWAIT
region and overlooks Kuwait’s stunning city views. Guests can expect small plates that are simple yet flavorful, such as avocado toast with cucumber, radish, and macadamia ricotta, as well as spinach ohitashi with furikake and ponzu. In addition, the menu also features sophisticated mains, like braised firm tofu with sweet soy, amaranth, and Thai basil.
DINNER IN THE MALDIVES Our evening meal brings us to the MALDIVES, a South Asian paradise where visitors experience lush greenery, crystal blue waters, and enchanting landmarks. These captivating coral islands are home to Matthew Kenney’s BOTANICA, housed inside of the One&Only Reethi Rah resort. Each dish served at Botanica is made with ingredients sourced from on-site gardens and is loaded with fresh vegetables, fragrant herbs, and aromatic spices.
“I RECOMMEND YOU PAIR THE PAVLOVA WITH OUR SIGNATURE ‘DIP AND DIVE’ COCKTAIL, WHICH CONSISTS OF GIN, ELDERFLOWER, MINT, BLUEBERRY, AND LEMON FOR A FRESH AND CRISP FINISH,” KENNEY SUGGESTED. When it comes to dessert, Matthew Kenney knows how to please. That’s why we’re ending our trip on a sweet note at ALIBI, located in lovely SYDNEY, AUSTRALIA. The restaurant offers an eight-course plant-based tasting menu, as well as an optional beverage pairing with an array of gluten-free desserts, including the Australian favorite pavlova.
“AT BOTANICA, THE MOST POPULAR MAIN DISH IS THE RAW LASAGNA—WHICH CONSISTS OF HEIRLOOM TOMATO, MACADAMIA RICOTTA, PISTACHIO PESTO, AND DRIED TOMATO MARINARA,” CHEF KENNEY TOLD US.
Coconut cream pie, strawberry panna cotta, and chocolate orange tarts are also available and sure to delight any and all dessert enthusiasts.
DESSERTS DOWN UNDER HUNGRY FOR MORE? CHECK OUT ALL OF MATTHEW KENNEY’S RESTAURANTS AROUND THE WORLD ONLINE AT MATTHEWKENNEYCUISINE.COM.
VEGOUTMAG.COM | 67
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Grocery Hauls: By Anja Grommons
Our Favorite Travel Snacks BISCOFF COOKIES
SKINNYPOP
Whether you’re flying Delta or driving across the country, these cookies are a must!
All memorable road trips require plant-based popcorn—it’s basically a rule.
GOOD & GATHER DATE & NUT BARS
These bars are made with simple ingredients and you won’t want to leave town without them.
SKINNYDIPPED SUPER DARK CHOCOLATE ALMONDS
ANNIE’S FRUIT SNACKS
For the sweet tooth riding shotgun, these gelatin-free fruit snacks are for you!
HIPPEAS
These protein-packed chickpea cheese puffs help keep travel hunger at bay.
Stash these decadent bite-sized treats in your carry-on for a mid-flight pick-me-up.
SABRA SNACKERS
For the traveling dip lover, be sure to snag this on-the-go hummus and pretzels combo.
JUSTIN’S ALMOND BUTTER
Pair this individual pouch with sliced apples or pretzels for a balanced on-the-road snack.
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Target
Taking a trip? Be sure to make a quick pit stop at Target before leaving town. This retail company stocks major travel essentials, including road trip-friendly snacks like vegan fruit snacks, cookies, and popcorn.
Whether you’re taking a train, driving cross country, or flying first class, you won’t want to skimp on the vegan-friendly travel snacks. Check out these plant-based selections from four of our favorite grocery stores.
SPICY PORKLESS PLANT-BASED SNACK RINDS
We’re catching flights, not feelings, and we’re bringing these vegan pork rinds from Trader Joe’s.
SCANDINAVIAN SWIMMERS
GRANOLA BITES
Whether you’re hiking and camping or flying first class, these granola bites are a travel vibe.
Who can resist a sweet treat like this while traveling cross country? Definitely not us! These are a must.
EVERYTHING BUT THE BAGEL NUTS A salty snack packed with plant-based protein and heart-healthy fats? Sign us up!
SEA SALTED SADDLE POTATO CRISPS Hello, portable chips! These salty snacks were basically made with travel in mind.
ABC BARS
These portable almond butter chocolate bars are great for quick brekkies and on-the-go snacks.
JOE-JOE’S
These store-brand sandwich cookies are perfect for picnic pit stops and car snacks en route to your destination.
Trader Joe’s This vegan-friendly grocer is full of travel snacks! Grab a cart and stock up on Trader Joe’s sandwich cookies, granola bites, canned lattes, and plant-based pork rinds before you skip town.
LA COLOMBE OATMILK LATTE
These dairy-free canned lattes are the perfect pickme-up for long car rides. VEGOUTMAG.COM | 71
OWYN PLANT PROTEIN SHAKES
Expand your plant-based protein options on the road with these ready-to-drink chocolate shakes.
QUINN CREAMY PEANUT BITTER FILLED PRETZEL NUGGETS It’s the mess-free version of pretzels dipped in peanut butter—perfect for travel!
THAT’S IT MINI FRUIT BARS
BOBO’S OAT BITES
Made without added sugar, these shelf-stable fruit bars are just right for camping and hiking trips alike.
These stuffed oat bites are the perfect breakfast and snack for on-the-go living.
HARVEST SNAPS Be sure to stock the pantry at your vacation rental with tasty snacks like these organic pea crisps.
LENNY & LARRY’S COMPLETE COOKIES
We’ve got these giant cookies packed with protein riding shotgun on all our road trips.
CLIF BARS
Use these as road trip fuel. Your fellow passengers will appreciate the Costco-sized pack.
KIRKLAND ROASTED SEAWEED SNACKS The store-brand seaweed snacks are a tasty nibble when you’re looking for a quick, salty snack.
Costco
Traveling with a big group of hungry vegans? Don’t miss this members-only wholesaler. Peanut butter pretzels, fruit bars, and store-brand seaweed snacks are easy choices when you’ve got places to go and mouths to feed. 72 | VEGOUTMAG.COM
EMMY’S COOKIES
LOUISVILLE VEGAN JERKY CO. JERKY
Whether you’re traveling solo or with a group, don’t skimp on these coconut-based treats.
Vegan jerky is our go-to summit snack! It pairs well with rewarding hikes and takeyour-breath-away views.
PLANT SNACKS CASSAVA CHIPS
Vegan goat cheese? Sign us up! We’re packing these chips on our next crosscountry road trip.
LOVE CORN
These flavored corn nuts are always the crunchiest snack in our carry-ons— we’re obsessed.
ENJOY LIFE PROTEIN BITES
Add these hunger-crushing plant-based protein bites to your hotel snack stash. You won’t regret it.
SPROUTS VEGAN GUMMI BEARS
Add a little sweetness to your exhausting travel day with these store-brand gummi bears.
VEGAN ROB’S DRAGON PUFFS
Add a little heat to your inflight nosh with these probioticpacked puff snacks.
FROM THE GROUND UP CAULIFLOWER CRACKERS
Turn on the radio, plug in the patio lights, and get snacking on these cheesy crackers—staycation goals!
Sprouts
Whether you’re traveling by plane, train, or automobile, Sprouts Farmers Market has the hookup on all things travel snacks. Plant-based jerky? They’ve got it. Vegan gummy bears? Of course! Allergy-friendly protein bites? Add to cart! Head to Sprouts before your next departure. VEGOUTMAG.COM | 73
what we’re
By Allie Mitchell
reading • reading • reading
THE DIGITAL AGE IS IN FULL SWING, AND WE’VE SCOUTED OUT THE BEST VEGAN CONTENT FOR YOU! HERE’S WHAT WE’VE BEEN READING, LISTENING TO, WATCHING, AND LEARNING FROM.
THE MODERN TIFFIN
BY PRIYANKA NAIK
Want to stray away from your typical recipe rotation of spaghetti, veggie burgers, and salads? Travel enthusiast and self-taught chef Priyanka Naik has the perfect cookbook for you! Featuring veganized recipes inspired by her Indian heritage and international travels, Naik has curated a deliciously diverse range of dishes for you to recreate at home.
BOSH! ON A BUDGET
BY HENRY FIRTH AND IAN THEASBY Your favorite dynamic British vegan chefs are back at it with another great cookbook—this time, for those of us on a budget! BOSH! on a Budget includes over 100 delicious recipes that prove a vegan diet doesn’t have to be expensive. Whether you’re planning to cook a weekend brunch, family dinner, or quick meal for one, Henry Firth and Ian Theasby have your back (and wallet!).
FASHIONOPOLIS: THE PRICE OF FAST FASHION AND THE FUTURE OF CLOTHES
BY DANA THOMAS
To find out how you can extend your sustainability efforts beyond the plate, grab a copy of Fashionopolis! In this eye-opening book, you’ll not only learn about the environmental damage caused by the clothing industry, but you’ll discover how innovative companies are working to fight back with sustainable technologies like fabric recycling and 3D printing.
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reading • reading • reading • reading • reading • reading
READING, LISTENING TO, AND WATCHING
listening to • listening to • listening to • listening to
OPTIMIST BY FINNEAS
After writing hit songs like “Ocean Eyes” for his sister Billie Eilish, FINNEAS released his first solo album! The tunes in Optimist are vibey yet gloomy, making this album the perfect thing to put on when you’re “in your feels” but still want to groove a bit.
THEY’RE TRYING TO KILL US This highly anticipated social justice documentary is out, and we couldn’t recommend it enough. In this film, John Lewis (aka Badass Vegan) teams up with hip-hop and pop culture icons to present the hard truth of racism in the food industry including food deserts, the lack of accessible healthcare, and other disparities in BIPOC communities. After the problem is addressed, Lewis presents actionable solutions to help bring healthy, plant-based lifestyles to more people.
BODIES BY AFI
If you like rock music, you probably know about AFI. But did you know their lead singer Davey Havok is vegan? In AFI’s eleventh album, Bodies, you’ll hear hints of their classic goth rock sound with a surprising new wave synth-pop twist.
SOFLO VEGANS
Sean Russell founded SoFlo Vegans to make South Florida a global vegan hot spot! Beyond his work on the ground in Florida, Russell hosts a weekly podcast where he speaks with plant-based experts about veganism, entrepreneurship, and more.
COUNTDOWN TO YEAR ZERO Some of our favorite vegan activists worked alongside director Jane Velez-Mitchell to star in this moving documentary. We’re talking Greta Thunberg, Genesis Butler, Moby, and more! This film presents a viable solution to the pressing issues of deforestation, climate change, and social chaos.
watching • watching • watching • watching • watching
MEAT ME HALFWAY The idea of going 100% vegan can sound very overwhelming to some. While we would love for everyone in the world to go vegan in the snap of a finger, it’s just not that simple. The documentary Meat Me Halfway, executive produced by actress Madelaine Petsch, explores ways non-vegans can start to reduce their animal consumption little by little.
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