VegWorld 26 by VEGWORLD Magazine

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CONTENTS VegWorld Magazine - March/April 2015

THE FUN SIDE OF VEGGIE LIVING 10 Vegan Hot Sheet 16 Ask The Expert: Should You Indulge in Healthy Chocolate? 19 Without Fish… There’s Plenty More Food in the Sea

FAMILY AND LIFESTYLE 23 Eco and Veg-Friendly Easter Baskets 26 How to Make a Vegan Passover

Think you’re too old to get healthy on a vegan diet? Think again. The doctor is in on page 36.

NUTRITION & THRIVING 32 Conventional Advice on Omega-3s...A Little Too Fishy What is a meaty hamburger doing in VegWorld Magazine? It’s “Beyond” what you think. Find out more on page 14.

34 Colorectal Cancer Awareness: Unveil the Cause 36 It’s Never too Late to be Healthy

JUICE GURU 40 Juice Guru Therapy for Your Heart 43 Make Juicing Fit (Easily) in Your Budget 45 Black Tar Was Oozing from my Fingertips - Steve’s Story (Part 1 of 4) Fish is NOT a healthfood or a cruelty-free option. If you still love the taste, check out the “fresh catch” on page 19.

VegWorld Magazine

Issue 26 - March/April 2015 |

CONTENTS VegWorld Magazine - March/April 2015

RECIPES FOR FOODIES 50 Ragout of Spring/Summer Vegetables 51 Green Tea Chocolate Bon-Bons 53 Lasagna 54 Candy Pie 57 Dulce de Leche Pineapple 58 Down South Greens 59 Siracha Edamame Hummus 60 Vegan Cheesecake With Blueberry Topping 62 Asian Asparagus Wraps

Need we say more? Get the recipe for these outrageous (and, yes, healthy!) chocolate bon bons on page 51.

MAIN FEATURE 65 Rise of the vegan business

REGULARS 6 Credits VegWorld Staff & Contributing Writers 7 Editorâ&#x20AC;&#x2122;s Note A Message from the Founder of VegWorld Magazine, Steve Prussack 75 Reviews and Recommendations Veggie World Travels Just in time for a deliciously slimming spring. Get the recipe for these Down South Greens on page 58.

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Issue 26 - March/April 2015 |

VegWorld Magazine

Issue 26 - March/April 2015 |

CREDITS VegWorld staff

Founder/ Publisher Steve Prussack Associate editor Julie Varon Graphic design Veronique Zayas Magazine layout Lise-Mari Coetzee Assistant editor Carol Sudakin

Contributing writers

Janice Stanger

Dr. Michael Greger

Babette Davis

Steve Prussack

Mark Reinfeld

Brian Patton

Tess Challis

Robin Tierney

Julie Prussack

Carolyn ScottHamilton

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Dr. Neal Barnard

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EDITOR´S NOTE om A message fr of the Founder azine, g a M ld r o W g e V ack Steven Pruss

s a dedicated vegan entrepreneur, I couldn’t resist featuring the incredible rise in veggie businesses over the past few years in this issue. Whether you own a veggie business, want to start one up, or are simply interested in eating more vegetarian food, we give you the low-down on the meteoric rise in veggie products and options - from faux meats to restaurants to festivals and online marketplaces. You won’t believe what the veggie industry is up to.

his issue is also dedicated to many people’s favorite season: Springtime. Whether you’re interested in vegging up your Easter basket or figuring out what in the world to replace that shankbone with on your Passover Sedar plate...we’ve got you covered.

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nd if you’re wondering what to cook up this Spring, we have a long list of recipes to try from our celebrity chef contributers. We’ve included everything from the raw greens to bon bons and candy pie. And to help you cleanse your body and soul once you’re done indulging, our Juice Guru section gives you the 4-1-1 on juicing for your heart and much more.

arch is also Colorectal Cancer Awareness month. Your friends and family

will likely inundate your Facebook and Twitter pages with posts and tweets about finding the cure and littered with pictures of blue ribbons. It’s always good to raise awareness. But Dr. Neal Barnard explains why it would be more effective to spread awareness about the cause of this horrendous disease to those you love.

f you are missing us between issues, be sure to connect with us on facebook and through our other social media channels. We are just a click away, and very active in those forums.

Issue 26 - March/April 2015 |

VegWorld Magazine

Issue 26 - March/April 2015 |

THE FUN SIDE OF VEGETARIAN LIVING

Vegan Hot Sheet Ask The Expert How to Enjoy More Chocolate Without Fish… There’s Plenty More Food in the Sea

VegWorld Magazine

Issue 26 - March/April 2015 |

Vegan Hot Sheet hip and happening vegan stuff BEYONCE LAUNCHES VEGAN HOME DELIVERY

MEAL SERVICE From trial vegan to vegan entrepreneur in just over a year... Beyonce gets in on the healthy vegan craze.

he clean-eating Beyonce herself recently partnered with her personal trainer, exercise physiologist Marco Borges, to launch the 22 Days Nutrition plant-based home delivery meal service. The service offers three meal plans, where you can sign up to receive anywhere from one to three meals a day for 22 days delivered to your door each week. A full three-meals-a-day package will cost you a total of $629.79, including shipping of $19.95. According to the website, all of the meals are gluten-free, soy-free and organic. Each meal is â&#x20AC;&#x153;a perfect balance of protein, carbohydrates and fat with limited salt and sugar.â&#x20AC;?

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VEGWORLD HOT SHEET

The meal plan busts the myth that vegans struggle to get enough protein in their diets. “In reality, eating a variety of beans, nuts, seeds and grains will give your body the protein it needs to keep energy levels up and build and keep muscle tone,” the website says. Twenty-two days of veganism may seem random, but the time span is a conscious choice of Borges and Beyonce. “The program’s philosophy is based on the concept that it takes 21 days to make or break a habit and on the 22nd day you are well on your way to forming new habits,” says a statement. The meal plan is targeted to those who want to lose weight, cook less or simply “experience a whole new way of eating.”

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“I am so grateful that I took the challenge and credit Marco with leading by example,” Beyonce says in the statement. “He is the most energetic person I know and it’s all because of his decision to live a healthy lifestyle. He came up with a great program to get people motivated to make better nutritional choices. All you have to do is try. If I can do it, anyone can.” Beyonce’s first public stint with veganism was in December 2013, when she and her husband Jay Z adopted the plant-based diet for 22 days. Jay Z referred to the challenge as “a spiritual and physical cleanse.”

Issue 26 - March/April 2015 |

VEGWORLD HOT SHEET

ADVISORS TELL FEDS: “AMERICA SHOULD ADOPT ‘PLANT-BASED’ DIET” Americans move toward “plantbased” diets, after months of discussions in meetings regarding environmentalism and food policy. DGAC said its recommendations to eat less meat are intended to “maximize environmental sustainability” out of concerns for climate change.

he federal committee responsible for nutrition guidelines is calling for the adoption of “plant-based” diets, taxes on dessert, trained obesity “interventionists” at worksites, and electronic monitoring of how long Americans sit in front of the television. The Dietary Guidelines Advisory Committee (DGAC) released its far-reaching 571-page report of recommendations to the Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) Thursday, which detailed its plans to “transform the food system.” The report is open for public comment for 45 days, through April 8, and will be used as the basis by the government agencies to develop the 2015 Dietary Guidelines for Americans. The guidelines are used as the basis for government food assistance programs, nutrition education efforts, and for making “decisions about national health objectives.” As expected, the committee recommended that

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“The major findings regarding sustainable diets were that a diet higher in plant-based foods, such as vegetables, fruits, whole grains, legumes, nuts, and seeds, and lower in calories and animal-based foods is more health promoting and is associated with less environmental impact than is the current U.S. diet,” DGAC said. DGAC recommended Mediterranean-style and vegetarian diets as the best options. Vegan, lacto-ovo vegetarian, pesco-vegetarian, and Mediterranean diets are the most environmentally friendly, with the least greenhouse gas emissions, it said. “All of these dietary patterns are aligned with lower environmental impacts and provide options that can be adopted by the U.S. population,” the report said. “Current evidence shows that the average U.S. diet has a larger environmental impact in terms of increased greenhouse gas emissions, land use, water use, and energy use, compared to the above dietary patterns. This is because the current U.S. population intake of animal-based foods is higher and plant-based foods are lower, than proposed in these three dietary patterns.”

Issue 26 - March/April 2015 |

VEGWORLD HOT SHEET

DOCTOR SELLS HIS PRACTICE IN NEW YORK, BUYS ORGANIC FARM & BEGINS TREATING PATIENTS HIMSELF

eaths from correctly taken prescription drugs number above 100,000 every year, which is just one of the main reasons why the popularity of natural medicine has surged lately. But even as Americans’ attitudes about medicine have begun to change our doctors haven’t quite

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gotten the message. One particular doctor on the east coast has done the previously unthinkable: he’s spending less time in his New York office and more time reconnecting with the roots of what it means to be healthy. Dr. Robert Weiss has spent over 25 years taking care of Hudson County residents. Now Weiss has officially started the state of New Jersey’s first farmbased medical practice 55 miles away from his New York office, where he owns a 348-acre, 18th century-style farm in Long Valley. In order to make the leap, Weiss sold his practice, although he still sees patients three days a week there, in order to buy his farm. He also launched Ethos Health, a community-supported agriculture product. “Plant-based whole foods are the most powerful disease-modifying tools available to practitioners — more powerful than any drugs or surgeries.” he reported.

Issue 26 - March/April 2015 |

VEGWORLD HOT SHEET

BEYOND MEAT’S HIGH-PROTEIN VEGGIE BURGER: BEYOND DELICIOUS

Ethan Brown. And you’re typically healthier for it: Vegans have the lowest obesity rates among dietary categories, followed by vegetarians, according to a study in the Journal of the Academy of Nutrition and Dietetics.

burger that packs more protein and iron than beef, more omegas than salmon, more antioxidants than blueberries, plus tons of calcium and a whole slew of vitamins—oh, and did we mention the burger is completely vegan and soy-free? Beyond Meat’s Beast Burger—available in Whole Foods nationwide as of this month—has answered the prayers of every active vegetarian tired of veggie burgers that disappoint in both nutrients and taste. “More and more people are reducing their meat consumption, either for health or simply because there’s really only so much lean meat you can eat in a week, but it’s hard to find healthy vegetarian sources,” says Beyond Meat’s founder and CEO

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It’s not just the nutrients that Brown considered in creating the burger. “People are happy to give up meat for their health, but not that satiating feeling or satisfying texture,” Brown adds. And he’s right—most vegetarian meats are thick and chewy, missing the mark on meaty texture, and taste. The Beast Burger achieves this with its ingredients: powdered pea protein, water, sunflower oil, among other nutrients and natural flavors. And the taste of the burger? The texture is spot-on and better than most burgers you can get at a fast food joint or restaurant (and for under $5 a box!). You definitely won’t feel like you’re eating vegetables, which might just be the key to converting meatlovers everywhere.

Issue 26 - March/April 2015 |

VEGWORLD HOT SHEET

VEGAN DIET BENEFITS

OBESE CHILDREN, CLEVELAND CLINIC STUDY SHOWS

After a month, the children in both groups had lost weight and seen improvement in myeloperoxidase (MPO), a blood test that measures inflammation related to heart disease risk. The kids eating the vegan diet, however, also showed significant improvements in systolic blood pressure, body mass index, total cholesterol, total low density lipoprotein (LDL, long referred to as “bad cholesterol”), c-reactive protein (another marker of inflammation), and insulin levels compared to their baseline.

bese children with high cholesterol who followed a strict vegan diet with little added fat in a small Cleveland Clinic study showed significant improvements in both weight and heart disease risk factors in only a month, according to research released this month. The children, ages 9 to 18, were mostly white and middle class, and volunteered to try one of two healthy eating plans. Two groups of 14 children were randomly assigned, along with a parent, to eat either a plant-based, no fat-added diet (PB) or the American Heart Association (AHA) diet, which is similar but permits non-whole grains, low-fat dairy, selected plant oils, and lean meat and fish in moderation.

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The study, published online today in the Journal of Pediatrics, was too small to allow a head-tohead comparison of the two diets, but the results are “suggestive,” of an added benefit both for weight and heart health on the stricter vegan diet, said Dr. Michael Macknin, the study’s lead author and a pediatrician at the Clinic. “It was exciting to see,” Macknin said. “If they can eat like this, the hope is that they can grow into adults who do not have the risk factors for cardiovascular disease. What this is is hope for the future.”

Issue 26 - March/April 2015 |

ASK THE EXPERT

WANT A HEALTHY HEART?

Pour Some Chocolate on That! by Dr. Janice Stanger

ASK THE EXPERT

IS DARK CHOCOLATE REALLY HEALTHY?

The great news just in time for Easter? Compelling scientific findings, published in peer reviewed medical journals, show significant health benefits for dark chocolate and cocoa powder. You may have heard this announcement. But exactly how does dark chocolate do the job?

The Major Health Benefits of Enjoying Dark Chocolate 1. Preventing Cardiovascular Disease Dark chocolate and cocoa powder help the inner walls of your arteries function better. As a result of this and other beneficial effects, these chocolate foods: â&#x20AC;˘ Lower blood pressure

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ASK THE EXPERT • Make blood clots less likely to form in your arteries • Reduce the risk of heart attack, heart failure and stroke • Increase the distance patients with peripheral artery disease can walk

2. Other Great Results Research studies indicate dark chocolate and cocoa powder are good for your health in other ways too, including: • Decreasing insulin resistance and lowering the risk of developing type 2 diabetes • Increasing the antioxidant activity of your blood • Containing anti-inflammatory properties • Enhancing cognitive function in healthy adults and in elderly people who already have some cognitive impairment Scientists are still determining the mechanisms through which chocolate brings about these health benefits. Much interest centers on flavanol, a kind of phytochemical (health-enhancing substances found only in plants) that is particularly high in chocolate. But this delicious food contains hundreds of other components that researchers have identified, and likely thousands of others waiting to be discovered. So it’s a mistake to focus on one or two substances. Instead, just enjoy it and reap the benefits without worrying about all the mechanisms of action.

Seven Tips to get the Most out of Eating Chocolate While chocolate can boost your health, too much of a good thing can rapidly turn into a bad thing especially when we’re talking about candy. Here’s

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what you need to understand. Eat dark chocolate or cocoa powder. Dark chocolate is hard, and includes both solids and fat from the cacao bean. Whole cocoa powder is the solid part of the bean that has been ground. Don’t be fooled: Milk chocolate and so-called white chocolate do not have the health benefits of dark chocolate or cocoa powder.

Be careful what else is in your chocolate. Substances like milk have been shown in some studies to negate the beneficial effects of chocolate. Avoid chocolate that contains milk, butter, or any other animal food component. Beware: Even dark chocolate can have milk ingredients, so read labels carefully. Also, aim for chocolate with a low sugar content.

Eat chocolate with as high a cacao bean content as possible (the percentage is shown on the label of high quality chocolates). Since much of the rest of the bar is sugar, this will help you keep your sugar intake down. Cocoa powder without added sugar or other ingredients is all cacao bean for practical purposes.

Watch out for Dutched chocolate and cocoa powder. Dutching (or alkalizing) is a process that reduces the naturally bitter taste of chocolate, and at the same time removes at least half the known healthful components of this food. Much chocolate and cocoa powder is not labeled as to whether it has been alkalized. So, you may have to check the manufacturer’s website, or even give them a call. Keep in mind, most large commercial brands have been alkalized. Issue 26 - March/April 2015 |

ASK THE EXPERT Cocoa powder has significantly less calories than chocolate bars, so you can consume more chocolate with less weight gain. Add cocoa powder to smoothies, or even oatmeal, and search for other healthy recipes online.

Eat chocolate in moderation. One to three ounces a week for chocolate bars should be sufficient to reap the health benefits without contributing to weight gain. Or select a few tablespoons of cocoa powder spread throughout the week instead.

Choose your chocolate products responsibly. Organic chocolate is sustainable for the planet, and has fewer chemicals to disrupt your health. Also be alert to how the cacao beans were grown. In West Africa, where 70% of the world’s chocolate is produced, large plantations still use abusive child labor. These shameful conditions are largely kept hidden by governments and major candy companies to keep the price of chocolate down. Most organic chocolate is sourced from Central and South America, where abusive child labor has not been found, so by choosing organic you are

also fighting child labor. If you are not sure if the brand you are interested in uses beans grown with child labor, please do some online research to find out, and avoid products that are mysterious about their origins. Ethical chocolate companies are proud of their cacao sourcing, and will happily share details with you. The chocolate may cost more, but the additional amount is well worth it.

Milk to Dark – The Switch is Well Worth it If you are used to milk chocolate, Dutched chocolate, or dark chocolate with low cacao content, your tastes can change. A slow transition is fine. For example, you can mix alkalized and non-alkalized cocoa powder in whatever you are cooking, gradually transitioning to using only the less processed kind. If you are eating chocolate bars, have an ounce of the less intense chocolate and a small nibble of the healthier kind. Gradually switch the proportions until you are eating the best chocolate. Once you get used to the irresistible aroma and knock-out taste of the highest quality chocolate, you’ll never want to go back to the watered-down stuff. Your body will thank you.

About the Author Dr. Janice Stanger has a Ph.D. in Human Development and Aging from University of California, San Francisco. As an adult, she went through multiple unsuccessful weight loss attempts, binge eating, and numerous chronic illnesses and debilitating pain. Since following the Perfect Formula Diet the author is now in Perfect Health, at her Perfect Weight, and takes no prescription drugs (with ideal cholesterol, blood pressure, and glucose level) at age 58. Find out more about Dr. Janice Stanger by visiting her website here.

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Issue 26 - March/April 2015 |

WITHOUT FISH… THERE’S PLENTY MORE FOOD IN THE SEA

WITHOUT FISH...

THERE’S PLENTY MORE FOOD IN THE SEA by Vance Lehmkuhl

VegWorld Magazine

Issue 26 - March/April 2015 |

WITHOUT FISH… THERE’S PLENTY MORE FOOD IN THE SEA

ave you heard? Science shows that, contrary to popular thinking, fish is not a vegetable.

Many so-called vegetarians harbor that fluid dietary ethic. I include my own 15 years as a so-called vegetarian, when I celebrated the occasional birthday or holiday with shrimp or New England clam chowder because, come on, “It’s just seafood!”

Ouch…I Felt That But serious science has established a couple of other facts. One is that ocean drift nets grab a huge amount of “bycatch” - nontargeted animals that die just the same. By some estimates, that means a pound of other animals dying for every shrimp you eat. We are emptying the oceans of sea animals; a recent study says that a quarter of species are threatened with extinction. Sustainable, this ain’t.

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Additionally, in this century, scientific consensus has been reached on the question: Do fish feel pain? The answer is: Yes, these animals are sentient.

Charlie ‘Aint the Only Game in Town Luckily, science also has developed animal-free seafood options in all kinds of styles and formats. A new, tomato-based vegan sushi was detailed in a recent NPR story, and more everyday options are showing up at supermarkets. “Vegan seafood - huh?” is the very appropriate tagline (considering how often I heard that when describing the topic of this month’s column) for Sophie’s Kitchen, which uses soy, pea and other vegetable proteins to create breaded “fish” fillets, “shrimp,” “scallops” and “crab cakes” for the frozen aisle, plus Vegan Toona, sold in cans right next to the tuna fish at area Whole Foods stores. I made a Toona sandwich - on toast, with vegan mayo - and it was tasty and satisfying, although I found tuna’s signature smell muted.

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WITHOUT FISH… THERE’S PLENTY MORE FOOD IN THE SEA A blend of wheat, soy and pea protein, they continue the company’s tradition of detailed quality. The crispy breading holds up very well and the “fish” inside is tender and tasty.

You Can Make Your own Animal-Free Food of the Sea Fish was never a personal fave for me, but I’ve missed that chowder, and not because of the clams. I found Isa Moskowitz’s definitive New England Glam Chowder recipe on the Post Punk Kitchen blog. (She now runs the vegan joint Modern Love, in Omaha, Neb.)

Closer to the real thing were the frozen, ovenready, breaded options. The fillet, referencing milder fish such as sole, worked well with tartar sauce, as did the surprisingly convincing scallops. The shrimp worked nicely with cocktail sauce. The pieces are shrimp-shaped, though without a crackly tail, and they have shrimp’s slightly rubbery texture and even its red-on-white coloring. Sophie’s Kitchen has clearly tinkered for some time to achieve food that’s reminiscent but not outright mimicry. Another faux meat company, Gardein (found at most supermarkets), has successfully forged ahead on the mimicry front. After making its name a few years ago with relatively easy-to-achieve chicken substitutes, Gardein upped its game with more difficult beef, and now, Fishless Fillets.

The chowder was terrific. Pureed cashews provided rich creaminess, with ocean flavor from groundup sheets of nori seaweed. Coarsely chopped button and shiitake mushrooms stand in for the clams.

Or try a local eatery Though not as common as vegan beef or chicken, faux fish can be found in restaurants. For example, New Harmony Vegetarian Restaurant in Pennsylvania has, since its plain old “Harmony” days, boasted a full vegan seafood menu. And, in Los Angeles, Shojin is a fully-vegan sushi restaurant that is to live for. It’s done so well, it now boasts two locations in the city. However you enjoy it, the bottom line is that “anything you can eat, I can eat vegan” rings true even for deep-sea delicacies.

About the Author Vance Lehmkuhl is a cartoonist, writer, musician and 12-year vegan. “V for Veg” chronicles plant-based eating in and around Philadelphia. VforVeg@phillynews.com or @V4Veg on Twitter.

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Issue 26 - March/April 2015 |

FAMILY

AND LIFESTYLE

Eco Easter Baskets Tips and Tricks Oy Vey! How to Make Vegan Passover NOT an Oxymoron

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Issue 26 - March/April 2015 |

ECO EASTER BASKETS TIPS AND TRICKS / Carolyn Scott-Hamilton

ECO EASTER

BASKETS TIPS AND TRICKS by Carolyn Scott-Hamilton

ssembling an Easter basket this year but don’t know how to make it healthy and green? We have an easy peesy guide on how to make your Easter baskets eco- and budget-friendly, as well as healthy, fun and delicious! In fact, the Easter bunny prefers eco, healthy and vegan goodies too!

“Green” Starts with the Basket My first “no-duh” tip? Opt out of buying those cheap, disposable, plastic baskets. Not only are they Earth-UNfriendly and fill up our landfills with junk, they are also petroleum based and toxic. Buy a nice basket made of natural fibers that can be re-used again and again. You can find great natural baskets from fair trade organizations, arts and crafts fairs or even thrift stores! Tip number two? You guessed it…nix the Easter grass! Also toxic and dangerous, not to mention bad for the Earth, plastic Easter grass is a total waste of money.

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Issue 26 - March/April 2015 |

ECO EASTER BASKETS TIPS AND TRICKS / Carolyn Scott-Hamilton

This year, try shredding green construction paper instead or even growing your own Easter grass. Some stores carry paper basket grass, as opposed to the plastic kind. This “green” paper kind can be used year round for other gifts, packing materials, etc.

It’s also What’s on the Inside that Counts

loved little ones creative gifts instead. Fill their baskets with paints and crayons, small sketch books, stickers and blank t-shirts or socks to personalize. Include great illustration-heavy books like pop-ups instead of toys they will grow out of and that will create more waste. Books nourish their minds and create wonderful memories.

Teach your kids a valuable lesson this year by stuffing your baskets with eco, cruelty-free goodies. It’s like doubling up on the gifts.

And finally, Easter is the beginning of Spring, so this year include some seed packets and celebrate with a new garden. This is a fun, educational and bonding experience for the entire family.

Tip #1…Ditch the eggs:

Tip #3…Go healthier and more fair in your edibles

Most importantly: Don’t waste real eggs. Eggs are not cruelty-free, so why make a chicken suffer just to paint its labors in pastels? Get creative with paper mache eggs, paintable ceramic eggs or find eco-eggs made from corn to hide treats in.

Try to stay away from the big brand chocolates. They aren’t made with good ingredients and usually contain animal products. This year, buy vegan, local and fair trade candies to build the healthiest and most eco-friendly Easter basket ever! And if you want to add heart-healthy to the mix, make sure to read about the best dark chocolates in this issue’s Ask the Expert.

A night out at a place like Color Me Mine is a great alternative to dying eggs at home. No real eggs, just as much fun for the family…and no mess! They are also eco-friendly and can be used year after year for your egg hunts. Tip #2…Go sugar-free and creative: This year, try skipping the candy and give your

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If you want to make your baskets even more special (and can find the time), bake vegan Easter cakes in egg- and bunny-shaped molds. These are great in gift baskets, and are healthier and cheaper than ordering stuff online that requires shipping.

Issue 26 - March/April 2015 |

ECO EASTER BASKETS TIPS AND TRICKS / Carolyn Scott-Hamilton

Check out Some of my Faves for Treats of all Kinds for Kids and Adults Alike!

• Fair Trade USA – Find beautiful, one-of-a-kind, handmade gifts and baskets that are green and help people around the world

• Allison’s Gourmet – Vegan chocolate bunnies and eggs and candy galore! The best around! • Chocolate Inspirations – Another one of my all time faves for chocolates and divine morsels

• Heart of Haiti - A great product line of handmade, artisan gifts and crafts (gorgeous handmade baskets!) that help families and micro-preneurs in Haiti

• Surf Sweets – All natural, vegan gummies, jelly beans and candies

• Eco Art Card Set – Eco and creative, the best combo for young minds!

• Sjaak’s Organic Chocolates – Super cute organic, vegan chocolates for Easter Baskets and Fillers

• Rabbit Needle felting Kit – Keep your kids happy and busy by gifting them a kit to create their own eco doll!

• Etsy – For handmade, unique Easter gifts, this is THE place! From crochet eggs to sweet soaps, you can fill up a basket with tons of eco, vegan goodies!

• Eco Sidewalk chalk – Green fun! Here’s “hopin” you have a great Easter!

About the Author Carolyn Scott-Hamilton, aka The Healthy Voyager, is the Executive Producer, Creator, Host and Writer of The Healthy Voyager web series, site and overall brand. A holistic nutritionist, plantbased vegan chef, best-selling cookbook author, sought-after speaker, film-making, screenwriting, traveling, singing, dancing, fun-loving, healthy and green-living wife, The Healthy Voyager aims to help people live well, one veggie at a time! For more about Carolyn, tap here to visit www.healthyvoyager.com.

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Issue 26 - March/April 2015 |

VEGAN PASSOVER

OY VEY!

HOW TO MAKE VEGAN PASSOVER

NOT AN OXYMORON

e don’t have to tell you: Holidays can be a real challenge for us veggie types. But, for those of us who celebrate, few

holidays present greater obstacles than Passover.

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In the normal course of life, it’s easy to be kosher and veggie. Let’s face it, as vegans (and even vegetarians) we easily escape the long list of kosher rules surrounding pork, shellfish, and the mixture of milk and meat.

Issue 26 - March/April 2015 |

VEGAN PASSOVER But the “Kosher for Passover” label…the one that must be followed for eight straight days once every year…comes with a whole different set of constraints that can pose a real problem for veggie types. Take heart, VegWorld has come to your rescue with the answers to your vegan Passover blues.

But, Where Do You Get Your Passover Protein? We all know at the top of the Passover “no-no” list is bread. That’s hard enough for the average person to deal with. But the list of forbidden foods doesn’t end at leavened foods for a large number of practicing Jews. For those of Eastern European descent, the list also includes grains, lentils, beans and soy – staples for many of us plant-based eaters. So, the traditional question (“where do you get your protein”) that vegans laugh at most of the year, becomes very real during this important Jew-

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ish holiday. Tofu, seitan (wheat-based meat substitutes), tempeh, and just about every mock meat out there (made with soy, wheat, and/or pea protein) are OUT. That makes mealtime a bit more challenging. But there are plenty of options for high-quality protein that are on the “o.k.” list at Passover. Get your Passover protein from foods like sprouts, quinoa and nuts (except for peanuts). Nuts and quinoa, in particular, can make a nice centerpiece for lunches and dinners. Spread almond butter and jelly on a piece of matzoh for a quick lunch or breakfast. Quinoa may look like a grain, but it’s actually a berry, making it a perfect choice for this holiday. If you’re looking for a delicious dinnertime recipe, try this one from PETA:

Issue 23 Issue - September/October 26 - March/April 2014 2015 |

VEGAN PASSOVER

CREAMY PESTO QUINOA Organic Ingredients: • 1/3 cup pine nuts, walnuts, or a combination of both, toasted • 3 medium-sized cloves garlic • 2 cups packed fresh basil leaves

texture is achieved. 4. Mix gently with the cooked quinoa and serve. This dish can also be served cold. Makes 6 to 8 servings Not Eggs-actly a Vegan-Friendly Holiday

• 3/4 teaspoon salt, or to taste • Freshly ground black pepper, to taste • 1/3 cup extra-virgin olive oil • 1 cup cooked quinoa

Directions: 1. Pulse together the nuts and garlic in food processor until coarsely ground. 2. Add the basil, salt, and pepper and pulse to reduce. 3. Add the olive oil and process until the desired

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Anyone who has grown up celebrating Passover is well aware that just about every dish revolves around eggs. Don’t worry! You can eat all the wonderful foods that include egg in the recipe… just use an egg replacer. Egg Replacers are often made from potato and tapioca starch (two allowable foods), and are free of eggs, gluten, wheat, casein, dairy, yeast, soy, tree nuts, and peanuts, making them useful for vegans observing Passover. And there are plenty of traditional dishes that don’t require eggs or replacers at all. Here is a dish from PETA for a delicious kugel.

Issue 26 - March/April 2015 |

VEGAN PASSOVER

SWEET POTATO KUGEL Adapted from No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler and provided by The Vegetarian Resource Group

Organic Ingredients: • 6 small sweet potatoes, peeled and grated • 3 apples, peeled and grated • 1 cup raisins • 1 cup matzo meal • 2 teaspoon cinnamon • 1 cup walnuts, chopped (optional) • 1 cup fruit juice or water

Directions: Mix all the ingredients together. Press into a baking dish and bake at 375ºF until crisp on top, about 45 minutes. Makes 12 servings

tinct sequence. In fact, the word Seder is Hebrew for “order.” At every Seder, six foods arranged on a “Sedar Plate” symbolize some part of the story of Exodus, when the Jews escaped as slaves from Egypt. While four of those foods – horseradish, parsley, romaine lettuce and a mixture of apples and wine – are part of the vegan diet, two of them – the shank bone of a lamb and a hard-boiled egg – are decidedly not vegan. Not to worry, just like everything else we’ve discussed to this point, there are an ample number of substitutes for these items that will allow you to be true to your vegan lifestyle, while still displaying a Sedar Plate that symbolizes the struggle and exodus of Passover. The shank bone is meant to symbolize the sacrificial lamb. It can easily be replaced with a beet, due to its blood-red color. And the hard-boiled egg, which is meant to symbolize the festival offering, can be replaced with a round, ripe avocado – a delicious offering of nature.

And What About that Shank Bone? The cornerstone of Passover, the Seder, is a festive meal that features specific foods served in a dis-

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Above all, Passover meals are supposed to be festive, so just be creative and enjoy the holiday.

Issue 26 - March/April 2015 |

IMAGINE

THE DAY WHEN ALL ANIMALS ARE FREE TO BE.

Working together, itâ&#x20AC;&#x2122;s within reach. For over a decade, Mercy For Animals has been campaigning diligently to prevent cruelty to farmed animals and promote compassionate food choices and policies. Through education, undercover investigations, corporate outreach, and legal advocacy, we are changing the course of history for animals -- inspiring both compassion and change. VegWorld Magazine

Join us. MercyForAnimals.org Issue 26 - March/April 2015 |

NUTRITION & THRIVING

Conventional Advice on Omega-3s... A Little too Fishy Colorectal Cancer Awareness: Unveil the Cause Age Not a Barrier to Health

VegWorld Magazine

Issue 26 - March/April 2015 |

CONVENTIONAL ADVICE ON OMEGA-3S / Dr. Neal D. Barnard

CONVENTIONAL ADVICE ON OMEGA-3Sâ&#x20AC;Ś

A LITTLE TOO FISHY by Dr. Neal D. Barnard

hile many people believe that eating fish is necessary to get omega-3 fatty acids and maintain heart and brain health, there is absolutely nothing healthful about fish. Recent research has even debunked the age-old myth that Eskimos, who ate diets heavy in fish, had a lower risk for heart disease. Fortunately, there are plenty of plant-based sources of omega-3s. So what do we know about omega-3s?

VegWorld Magazine

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CONVENTIONAL ADVICE ON OMEGA-3S / Dr. Neal D. Barnard Omega-3 fatty acids are necessary nutrients that cannot be synthesized by the body, so we need to get them from our food. Since omega-3s do help with cell function, a deficiency in omega-3 fatty acids can result in negative health consequences such as liver and kidney abnormalities, decreased immune function, or dry skin. While some studies show that omega-3s might help with aging or brain health, omega-3s from fish or other animal products come with some unwanted side effects. Fish contains toxic contaminants, and all animal products contain cholesterol and saturated fat and have no fiber, an essential nutrient for digestion, cancer prevention, and weight loss. Fast food companies have also jumped in on the popularity of fish during Lent, but don’t take the bait — fish is not a health food. Even if omega-3s are not the fountain of youth, plant sources of omega-3s are full of fiber and rich in other nutrients. Edamame and walnuts contain omega-3s and also contain protein. Winter squash is packed with omega-3s and is also a great source of vitamin A and vitamin C. Flaxseeds are easy to incorporate into baked goods, smoothies, and a whole variety of recipes. Research has even shown that women who follow vegan diets have higher levels of omega-3 fatty acids in their blood than those who consume diets rich in fish, meat, and dairy.

Conventional “wisdom” - that fish is a necessary food for Omega-3s - is backwards. Fish is harmful, and there are abundant sources of plant-based omegas.

Friends or family have questions about omega-3s? Just share the infographic on the right!

VegWorld Magazine

Issue 26 - March/April 2015 |

COLORECTAL CANCER AWARENESS / Dr. Neal D. Barnard

COLORECTAL CANCER AWARENESS:

UNVEIL THE CAUSE

March is Colorectal Cancer Awareness Month, but keep in mind that when March is over, colorectal cancer will not simply disappear. To raise awareness one month out of the year, some folks will buy rubber wristbands. Others will put magnetic ribbons on their car or wear dark blue on Tuesdays. While the intentions are noble, they won’t actually decrease anyone’s risk of colorectal cancer.

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But there is one simple change everyone should make that can dramatically reduce the risk of colorectal cancer: Ditching processed meat. The evidence is clear—processed meat causes colorectal cancer. Processed meat products are “meats that have been preserved by smoking, salting, curing or adding other preservatives.” This includes hot dogs, bacon, pepperoni, ham, and deli Issue 26 - March/April 2015 |

COLORECTAL CANCER AWARENESS / Dr. Neal D. Barnard meats. Unfortunately, all of these are common items found on restaurant menus, in school cafeterias, and even in hospitals. Raising awareness about colorectal cancer involves spreading the word about the dangers of putting pepperoni on pizza, serving bologna on lunch lines, or hawking hot dogs at a baseball game. It takes more than ribbons and t-shirts to make a difference—it involves making a change and encouraging your loved ones to do the same, or even writing letters to local restaurants and asking them to take cancer-causing dishes off their menus. From now on, instead of shelling out cash for a wristband you’ll just toss out on April 1st, how about skipping processed meat? Or if you’re ahead of the game and have already eliminated these products from your diet, share our infographic illustrating all of the dangers of processed meat and convince a friend to Drop the Dog. Spread the word and save a life.

About the Author Neal D. Barnard, MD, is a leader in preventive medicine, nutrition, and research. As an adjunct associate professor of medicine at the George Washington University and a researcher funded by the National Institutes of Health, he has led key research studies to improve the health of people with diabetes, obesity, lipid disorders, and other serious health problems, and to improve nutrition in schools and in the workplace. He is the editor-in-chief of the Nutrition Guide for Clinicians and the author of more than 15 books on nutrition and health for lay readers, including Dr. Neal Barnard’s Program for Reversing Diabetes, Foods That Fight Pain, The Food Seduction, and the newly released 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health. His research has been cited by the American Diabetes Association and the American Dietetic Association in official policy statements on healthful diets. He founded the Physicians Committee for Responsible Medicine (PCRM) in 1985. PCRM is a nationwide group of physicians and lay supporters that promotes preventive medicine and addresses controversies in modern medicine. He later initiated the Cancer Project, providing nutrition information for cancer prevention and survival, and the Washington Center for Clinical Research, a center for nutrition-related studies. Tap here to visit the PCRM website. It includes a wide range of evidence-based nutritional information supporting a plantbased diet.

VegWorld Magazine

Issue 26 - March/April 2015 |

IT’S NEVER TOO LATE TO BE HEALTHY / Michael Greger, M.D

IT’S NEVER TOO LATE

TO BE HEALTHY by Dr. Michael Greger

id you know that a recent study shows that you can reverse decades of harm in just five years with a plant-based diet? In the video below, Dr. Michael Greger discusses the studies and walks us through the science. It just goes to show…you’re never too old!

VegWorld Magazine

Issue 26 - March/April 2015 |

IT’S NEVER TOO LATE TO BE HEALTHY / Michael Greger, M.D

About the Author Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, among countless other symposia and institutions, testified before Congress, and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States. Dr. Greger’s recent scientific publications in the American Journal of Preventive Medicine, Biosecurity and Bioterrorism, Critical Reviews in Microbiology, Family & Community Health, and the International Journal of Food Safety, Nutrition, and Public Health explore the public health implications of industrialized animal agriculture. Dr. Greger is also licensed as a general practitioner specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. Dr. Greger’s nutrition work can be found at NutritionFacts.org, which is now a 501c3 nonprofit charity.

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VegWorld Magazine

Issue 26 - March/April 2015 |

Juice Guru Therapy for Your Heart

Make Juicing Fit (Easily) in Your Budget

Black Tar Was Oozing from my Fingertips Steveâ&#x20AC;&#x2122;s Story (Part 1 of 4)

VegWorld Magazine

Issue 26 - March/April 2015 |

JUICE GURU / Steve and Julie Prussack

THERAPY FOR

YOUR HEART by Steve Prussack

This past Valentine’s Day you likely took the time to show love by sharing your heart with the important people in your life…your partner, children, family and/or friends. Love is nourishing, that’s for sure, but a heart needs more than that to thrive. So, as a post-Valentine’s Day treat, enjoy these two heart-healthy powerhouse Juice Guru recipes. Both of these recipes contain fruits that are proven to crush it when it comes to lowering blood pressure and cholesterol and making your ticker healthier overall. Whip one of these up today and make sure that your heart beats strong so you can continue to share it with those you love for years to come…

VegWorld Magazine

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JUICE GURU / Steve and Julie Prussack

Red Grape Strawberry Juice Organic Ingredients: • 2 medium-large bunches red grapes (about 5 cups) • 15 medium-large strawberries, green leaves intact

Directions: In a low-rpm juicer, alternate pressing red grapes and strawberries. Stir and serve immediately. Yields approximately 32 ounces.

Why is this juice heart-healthy? The heart-healthy benefits of red grapes are well-documented. In fact, researchers believe that the use of red grapes in wine is the source of the so-called “French Paradox” – the idea that the people of France have relatively healthy hearts, despite the high level of saturated fats in their diet. The cardio benefits of grapes include blood pressure regulation and reduction, better total cholesterol regulation, better inflammatory regulation in the blood, reduced LDL cholesterol levels and less clumping of platelet cells, among others. The incredible heart benefits of strawberries are equally well-documented as a result of their outstanding levels of antioxidants and anti-inflammatory nutrients. We can’t think of a more delicious way to get your heart in shape.

VegWorld Magazine

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JUICE GURU / Steve and Julie Prussack

Love Your Heart Smoothie Organic Ingredients: •

1 cup of almond milk

•

1 frozen banana

•

1 cup of fresh or frozen blueberries

•

2 Medjool dates (pitted)

•

½ - 1 teaspoon vanilla extract (to taste)

Blend all ingredients together in a blender and enjoy.

Why is this smoothie heart-healthy? Every one of the main ingredients in this smoothie has phenomenal benefits for your heart. Almonds help protect against both diabetes and cardiovascular disease by lessening the increase in cholesterol-damaging free radicals that accompanies large elevations in blood sugar. Almonds also provide antioxidants to mop up the smaller amounts of free radicals that still result. Bananas are a good source of potassium, an essential mineral for maintaining normal blood pressure and heart function. Just one medium-sized banana contains a whopping 400-plus mg of potassium. The sterols in bananas also keep blood cholesterol levels in check, and finally, the fiber helps to lower your risk of heart disease. Blueberries are one of the most potent fruits, when it comes to a healthy heart. In repeated studies of blood composition, blueberry intake (usually in the amount of 1-2 cups per day and over the course of 1-3 months) has been shown to reduce total cholesterol, raise HDL cholesterol and lower triglycerides. They also help protect the blood components (like LDL cholesterol) from oxygen damage that could lead to eventual clogging of the blood vessels. Blueberries are also great for maintaining good blood pressure. All that, and this shake tastes amazing too! Drink one of these every day, and by next Valentine’s Day, you’ll have a stronger heart to share with those you love. Here’s to you becoming your own guru.

VegWorld Magazine

Issue 26 - March/April 2015 |

JUICE GURU / Steve and Julie Prussack

Make Juicing Fit (Easily) in Your Budget

One of the top reasons people give for not Daily Juicing is that it’s just “too expensive.”

strong likelihood that you will end up making a sustainable lifetime change.

Well…it is true that you could choose to buy a $2400 juicer and juice only exotic produce that costs a fortune. Or you could buy all of your juices from a stylish juice bar. Either way, there’s not a

But these aren’t your only options when it comes to juicing. Juice Guru is dedicated to helping every person get healthy through daily juicing. To aid in that mission, here are our top 4 suggestions for juicing on a budget:

VegWorld Magazine

Issue 26 - March/April 2015 |

JUICE GURU / Steve and Julie Prussack 1. Juicer Idea: The Tribest Slowstar Juicer is our number one pick for the best quality juicer you can buy at a reasonable price (a.k.a. the best “bang for the buck” with the greatest range of use). To get our special below-retail rate on the Tribest (for subscribers only), click here. But if you are on a very limited budget, you can get a new, well-rated juicer on amazon for as low as $100. The Breville BJE200XL, for example, has been listed as low as $99, and receives almost 5-star reviews from users. 2. Juicer Idea: If you still want a top-of-the-line juicer, but just aren’t willing to pay the large price tag (as high as several thousand dollars), try visiting Craig’s list, eBay, or local estate sales. You can also try contacting the manufacturer and see if they have any refurbished machines. Chances are, you can find a good price on a used juicer. 3. Produce/Recipe Idea: When you first start juicing, we recommend that you not jump right in to wildly different juices every day. Juicing this way can lead to a lot of wasted produce. For example, a recipe could call for only a few carrots out of a bunch or a half of a cucumber. If you move on to a grape, pineapple, ginger juice the next day and an apple, lemon, cinnamon juice the day after that, the left-over produce will end up in your compost. Similarly, if you are not familiar with your particular juicer, you may be over-purchasing produce even if you are sticking exactly to a recipe.

We recommend that you try instead to select one basic juice – like apple, celery, spinach. Make that juice every day for a week, but add to or change the ingredients slightly each day for a different taste and nutritional boost. See our Juice Guru Daily Classic at www.juiceguru.com. 4. Recipe Ideas: The Father of Juicing, Jay Kordich, cured himself of a cancerous tumor in his twenties by drinking nothing but apple carrot juice. If your budget is constrained, we recommend taking a trip to Costco, and purchasing organic apples and carrots in bulk. We can’t imagine a more economical way to get your Daily Juice. Still think Daily Juicing is too expensive? If you are stuck on that notion, then we challenge you to consider the following: According to WebMD, the average American woman and man spends $58,874 and $43,794, respectively, on medications in his/her lifetime; total yearly sales for synthetic vitamin supplements (which are not nearly as potent or easily-assimilated as fresh juice) tops hundreds of billions; and, overall, the average American spends over $8,000 every year in healthcare. The truth is, there is no price for aging with health and grace – naturally – or being a healthy lover without taking pills or preventing disease before it starts. Would you put a price tag on your health? We didn’t think so. Here’s to your health (at a reasonable price)!

VegWorld Magazine

Issue 26 - March/April 2015 |

JUICE GURU / Steve Prussack

BLACK TAR WAS OOZING FROM MY FINGERTIPS STEVE’S STORY (PART 1 OF 4) I looked down at my fingers and froze. My fingertips had opened up, and a black, tarry-looking substance was coming out. It wasn’t blood. And it wasn’t anything else that should be in - or coming out of - my body. Freaking out, I quickly smelled the stuff to figure out what it could be. It smelled like cigarettes!

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Issue 26 - March/April 2015 |

JUICE GURU / Steve Prussack And then one day, while looking for a solution, I stumbled on a book by the 80’s icon, the “Juiceman” Jay Kordich. In his book, Jay told the story of how he was a college athlete, at the height of fitness, when he was diagnosed with a deadly cancer. So, while Jay may have looked like the picture of health on the outside, it turned out that years of eating a protein-heavy athlete’s diet had taken a toll on his insides. I read on. Traditional doctors had given Jay a dire prognosis. But he wouldn’t give up and sought out an alternative. When I turned the page, I saw a picture of the miracle Dr. Max Gerson had “prescribed” for Jay. It was a glass of juice…Made of 100% raw, organic, freshly pressed fruits and vegetables. This is what he credited to saving his life and cleansing his body of cancer. This happened to Jay in his 20’s. Jay is now going strong in his 90’s, and I am fortunate to have worked with him for years.

The craziest part was…I had quit smoking almost a decade earlier. In a minute, I’ll tell you what finally caused my body to kick out tar I had been carrying around for 10 years. But first, let me back up and tell you how I got there. When I graduated college, I was overweight and out of shape from (A LOT OF) latenight foods, drinking and smoking. I didn’t want to stay that way. I mean, who does? So, I hit the gym, changed my diet, and got into much better shape. But no matter what, I couldn’t get back to my starting weight.

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So, what does this have to do with tar oozing from my fingertips? Everything… That crazy thing happened on Day 7 of my first long-term juice cleanse. And that was the day I realized the power of juicing. From then on, I have juice fasted regularly to rid my body of stored toxins and excess fat. And, I have always looked and felt better than I did when I left college. But, as I got older – and busier – I found I had a new problem. I began struggling with keeping the weight off.

Issue 26 - March/April 2015 |

JUICE GURU / Steve Prussack Even regular juice fasting wasn’t helping me lose the weight for good. In fact – I finally realized – regular fasting was actually causing me to yo-yo in my weight. Check out the May/June issue of VegWorld for the next part of my story (or simply go to www.juiceguru. com) and I’ll tell you about how I discovered the simple answer to my yo-yo diet problem. Here’s to you becoming your own guru.

About the Authors

Steve Prussack is the author of Amazon Bestselling book “The Complete Idiot’s Guide to Juice Fasting.” He is CEO of Juice Guru, a brand dedicated to spreading the message about juicing for healthy living. He is the host of “Juice Guru Radio” which airs on i heart radio. In addition, Steve is the founder and publisher of the #1 health-related magazine in Apple’s Newsstand on juicing and veggie living, “VegWorld Magazine.” Julie Prussack received a crash course in juicing when she reconnected with her first love, Steven, after nearly 25 years apart. Julie is Associate Editor of VegWorld Magazine, and became the first certified Juice Guru Practitioner in her forties.

VegWorld Magazine

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RECIPES

FOR FOODIES KIDS LOVE TOO! Ragout of Spring/ Summer Vegetables

Down South Greens

Green Tea Chocolate Bon-Bons

Siracha Edamame Hummus

Lasagna

Vegan Cheesecake with Blueberry Topping

Candy Pie

Asian Asparagus Wraps

Dulce de Leche Pineapple

VegWorld Magazine

Issue 26 - March/April 2015 |

RAGOUT OF SPRING/SUMMER VEGETABLES

RAGOUT OF SPRING/SUMMER VEGETABLES by Mark Reinfeld

SERVES 6-8

Organic Ingredients: • 1 tablespoon oil (try coconut)

• 1 ½ cups chopped asparagus

• 1 cup thinly sliced leek

• 1 cup fresh or frozen green peas

• ½ cup diced shallot

• 1 ½ cups halved cherry tomatoes

• ½ cup thinly sliced fennel bulb

• 1 tablespoon freshly squeezed lemon juice

• ½ cup white wine

• 2 tablespoons nutritional yeast or ¾ cup of grated Vegan Cheddar

• 1 ½ cups of vegetable stock or water • 2 cups of fingerling potato • 1 cup thinly sliced carrot • 2 ½ teaspoons sea salt or to taste • 2 ½ cups soy, rice or almond milk

• 2 Tablespoons finely chopped tarragon or 3 tablespoons finely chopped fresh flat leaf parsley • Black sesame seeds • Fresh fennel leaves

Directions: • Place the oil in a 3 quart sauce pot over medium – high heat. Add the leek, shallot and fennel and cook for 3 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the wine and cook 1 minute stirring frequently. • Add the vegetable stock, potato, carrot and salt and cook for 10 minutes. Add the soy milk, asparagus, and peas and cook for 5 minutes stirring occasionally • Add all the remaining ingredients, expect the tarragon and cook for 5 minutes, stirring occasionally. Add the tarragon and stir well. Garnish with black sesame seeds and fennel leaves before serving

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Issue 26 - March/April 2015 |

GREEN TEA CHOCOLATE BON BONS

GREEN TEA CHOCOLATE BON BONS WITH CRYSTALLIZED GINGER by Mark Reinfeld

Courtesy The 30 Minute Vegan’s Taste of the East These treats are the vegan bomb. Matcha is powdered green tea; it imparts a somewhat smoky flavor to the chocolate. The green tea is packed with antioxidants and gives an extra boost to the chocolate reverie.

Organic Ingredients: • 2 cups vegan chocolate chips

sweetener of choice, or to taste

• 2 teaspoons matcha powder

• 1/2 cup tahini

• 2 tablespoons water

• 1/4 cup chopped crystallized ginger

• 3 tablespoons agave nectar, maple syrup, or

• Sesame seeds

Directions: 1. Melt the chocolate chips by heating them in a double boiler over medium heat until the consistency is smooth, lump-free, and creamy, stirring only once or twice. (If you don’t have a double boiler, you can place a glass or steel bowl on top of a pot with 1 to 2 inches of boiling water in it.) 2. Place the matcha powder and water in a small bowl and stir well until all of the powder is absorbed. When the chocolate is melted, transfer to a large bowl with the remaining ingredients, including the matcha and water, and stir well.

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GREEN TEA CHOCOLATE BON BONS 3. Using a small scoop or a rounded tablespoon, form small balls or mini cookie shapes. Place on a parchment paper-lined or lightly-oiled baking sheet and top with sesame seeds. Refrigerate until firm (approximately 15 minutes) or until you can’t restrain yourself, whichever comes first.

Variations: 1. Replace the matcha powder and water with 2 bags of green tea steeped in 3 tablespoons of hot water for 15 minutes. Squeeze the tea bags to get maximum flavor. 2. Replace the tahini with almond or peanut butter. 3. Replace the crystallized ginger with 1/4 cup toasted coconut flakes. 4. Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom.

About the Chef

Mark Reinfeld is the winner of Vegan.com’s Recipe of the Year Award for 2011 and has over 20 years experience preparing creative vegan and raw food cuisine. Mark was the Executive Chef for the North American Vegetarian Society’s 2012 Summerfest, one of the largest vegetarian conferences in the world. He is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. Mark is the founding chef of the Blossoming Lotus Restaurant, winner of Honolulu Advertiser’s ‘Ilima Award for “Best Restaurant on Kaua’i”. Mark is also the recipient of a Platinum Carrot Award for living foods – a national award given by the Aspen Center of Integral Health to America’s top “innovative and trailblazing healthy chefs.”

VegWorld Magazine

Issue 26 - March/April 2015 |

LASAGNA

Organic Ingredients: • 1 package of California chili peppers • 12 Roma tomatoes • 1 large carrot or 3 small carrots • 1 cup chopped green onion • 1 diced green bell pepper • 1 diced red bell pepper • 1/2 cup diced red onion • 2 minced fresh garlic cloves

LASAGNA by Chef Babette Davis

• 2 tablespoons chopped basil • 1/2 cup Italian seasoning • 2 tablespoons chopped Italian parsley • 1 tablespoon rosemary • 2 cups baby spinach (raw)

Directions:

• 1/4 cup braggs liquid aminos or sea salt to taste

1. Remove stems from chilies and boil in 16 cups water until chilies are bright red. Remove from heat allowing them and the water to cool enough to blend.

• 3 tablespoons agave nectar

2. Use 4 cups chili sauce and six Roma’s, 1/2 cup sundried tomatoes, 1 minced garlic clove and braggs. Blend and set aside.

• 16 cups water • 1 cup sundried tomatoes (optional) • 1 package extra firm tofu • 1 package Follow Your Heart vegan mozzarella cheese grated • 1 box no boil lasagna pasta

3. Using a food processor equipped with the “S” blade slice large pieces of the carrots and process until completely broken down, put into a large mixing bowl and add the remainder of the Diced Roma tomatoes plus all other ingredients except the tofu and cheese, saving a tablespoon of the Italian seasoning to be processed with the tofu. 4. Add chili sauce and mix well. 5. Process tofu using the “S” blade until you have achieved a grainy texture and set aside. 6. Grate cheese and set aside.

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To Layer: 1. Spray casserole dish with oil. 2. Add first layer of pasta; 1 layer of sauce; 1 layer spinach. 3. Add ground tofu and another layer sauce. 4. Add another layer of pasta and last layer sauce and top with grated cheese. Bake covered at 325 for 25 minuets or until cheese melts! ENJOY!

Issue 26 - March/April 2015 |

CANDY PIE

CANDY PIE by Chef Babette Davis

This pie can’t stay on the shelves at my restaurant. It tastes just like a snickers candy bar, but it’s much better for you.

Almond Cashew Crust Organic Ingredients: • 2 cups dry Cashews

• 1 tablespoon agave

• 1 cup almond slivers

• 1/2 teaspoon sea salt

• 1 tablespoon coconut oil

• 1/2 teaspoon vanilla (non-alcohol)

Directions: Using a food processor equipped with the “S” blade, process nuts until grainy. Transfer to mixing bowl add all other ingredients.

Coconut chocolate filling Organic Ingredients: • 1 baby Thai coconut using 1/2 cup water and all of the flesh

• 1/4 cup melted cocoa butter

• 1 1/2 cups soaked cashews

• 1/2 teaspoon vanilla powder (preferred)

• 3/4 cup agave nectar or to taste

• 1/2 teaspoon sea salt

• 1 heaping tablespoon coconut oil

Directions: Blend all ingredients using a high speed blender until smooth and creamy.

VegWorld Magazine

Issue 26 - March/April 2015 |

CANDY PIE

Peanut butter filling Organic Ingredients: • 2 cups non dairy milk

• 1 teaspoon vanilla

• 1/2 cup Peanut Butter

• 1/4 cup coconut oil

• 3/4 cup agave or to taste

• 2 cups soaked cashews

Directions: Blend all ingredients.

Peanut Butter Caramel Organic Ingredients: • 1 1/2 cups peanut butter • 1/2 teaspoon sea salt • 1/4 cup agave

Directions: Mix all ingredients well

Directions to Assemble Pie: 1. Spray cake pan and add crust. For texture and crunch, add your favorite chocolate granola and 3 tablespoons of carob chips. Then add the peanut butter filling. 2. Layer peanut butter caramel and more granola. 3. Top with coconut chocolate filling and freeze cake until solid then decorate with granola and carob chips! Yummy!!

About the Author

Vegan soul food pioneer Babette Davis is the owner of Stuff I Eat Vegan Restaurant, a California restaurant that is vegan, organic and eco-friendly. Davis sees her path as a “spiritual philosophy that we as humans have a connection with the food we eat; therefore only the best deserves to enter our temples.” Find out more about Chef Babette by tapping here.

VegWorld Magazine

Issue 26 - March/April 2015 |

DULCE DE LECHE PINEAPPLE

DULCE DE LECHE PINEAPPLE by Chef Jenny Ross

From “Healing with Raw Foods” The fruit that stars in this dish produces more than a fresh taste for breakfast or dessert. Rich in nutrients, pineapple also contains bromelain, an enzyme important in digestion. A sauce of coconut, cinnamon, and nutmeg offers additional antioxidant boosters and flavor to the mix.

Organic Ingredients: • 1⁄4 cup liquid sweetener of choice (coconut nectar, raw honey, or yacon syrup) • 2 tablespoons maca root • 1 tablespoon coconut butter (optional) • 1 tablespoon cinnamon • 1 teaspoon nutmeg • 1⁄2 teaspoon sea salt • 4 cups diced pineapple • 1⁄2 cup shredded coconut, for garnish

Directions: 1. For best sauce results, use an immersion blender to combine the sweetener, maca root, coconut butter, cinnamon, nutmeg, and sea salt. Otherwise, whisk the ingredients in a bowl until well blended. 2. Add the pineapple to a medium-size bowl, pour on the sauce, and toss to combine. 3. Chill in the refrigerator until ready to serve. Just before serving, sprinkle with the shredded coconut.

Note:

This dish can be stored in the refrigerator for up to 4 days. Dulce de Leche Pineapple may also be made into a dried fruit snack for a longer shelf life. Just dehydrate the mixture on a non-stick drying tray at 118 degrees F for 12 hours.

VegWorld Magazine

Issue 26 - March/April 2015 |

DOWN SOUTH GREENS

DOWN SOUTH GREENS This sweet and savory salad mixture blends the health-enhancing benefits of kale, mustard greens, and collards. For those new to the dark greens experience, I’ve added mustard to the dressing to neutralize the bitterness people sometimes taste when introducing these new ingredients to their palate. by Chef Ross

Organic ingredients for the dressing: • 1/3 cup extra-virgin olive oil

• 1 teaspoon sea salt

• 2 tablespoons stone- ground mustard

• Juice of 1 lemon

• 2 tablespoons raw agave nectar or raw honey

Organic ingredients for the salad: • 2 cups chopped kale

• 1⁄2 cup dried cranberries (unsweetened)

• 1 cup chopped mustard greens

• 1⁄2 cup walnut pieces

• 1 cup chopped collard greens

Directions: 1. To make the dressing, in a small bowl, whisk together the olive oil, mustard, agave nectar, sea salt, and lemon. 2. To make the salad, in a medium-size mixing bowl, combine the kale, mustard greens, collard greens, cranberries, and walnut pieces. 3. Pour the dressing onto the greens, toss well, and serve.

Note

This recipe can also be made in advance and stored in the refrigerator for up to 2 days. The dark greens will only soften, becoming even more enjoyable. About the Author

Jenny Ross, the owner and executive chef of the living-foods restaurant 118 Degrees in Costa Mesa, California, has been a pioneering spirit of the raw-foods movement since 2000, beginning with her first Los Angeles café. As a chef, her unique creations have captivated customers nationwide, and her product line is available in health-food stores throughout the country. Jenny works with clients of all backgrounds, motivating them toward more vibrant health while teaching them about the healing power of living foods. Her award-winning cuisine has drawn a celebrity clientele to her restaurant and has been a positive catalyst for changing many lives. Jenny’s books “Raw Basics”, “The Art of Raw Living Food” and “Simply Dehydrated” are available at www.jennyrosslivingfoods.com. Tap here to visit her website now.

VegWorld Magazine

Issue 26 - March/April 2015 |

SIRACHA EDEMAME HUMMUS

SIRACHA EDAMAME HUMMUS

by Brian Patton, the “Sexy Vegan”

This spicy twist on hummus is not only loaded with flavor, but it’s packed with protein and calcium as well. I like to use Ninja Squirrel Siracha for this dish, because it brings a little more sweetness to the game, but your favorite siracha will do. Served best with raw carrots and crisp cucumber slices, it’s a healthy powerhouse of snackage, that kids (both big, and small) will love!

Organic Ingredients: • 2 cups frozen, shelled edamame (with a few beans set aside for garnish)

• 1 - 2 cloves garlic roughly chopped • 1/4 - 1/2 cup water

• 2 tablespoons lemon juice

• 1 sheet nori seaweed

• 1 tablespoon sesame oil (plus more to gar-

• 1 tablespoon siracha (plus more to taste and

nish)

garnish)

• 2 tablespoons tahini

• salt and pepper to taste

Directions: • Bring a small pot of water to a boil and add the edamame. Boil 5 to 6 minutes until tender. • Strain and rinse with cold water (or plunge into an ice bath) to cool them quickly. Let them drip dry for a few minutes (it’s ok if they’re not completely dry). • Add all of the ingredients to a food processor and blend until smooth, scraping down the sides as needed. If you’d like it a little smoother, add a touch of tahini, a little more water, or combination of both, to reach your desired consistency. • Season with salt and pepper to taste. • Garnish with some artful swirls of siracha and sesame oil, and a few edamame beans.

About the Author

Brian Patton is author of “The Sexy Vegan’s Happy Hour at Home” and “The Sexy Vegan Cookbook.” He is also executive chef for Vegin’ Out, a vegan food delivery service in Los Angeles. As the quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele playing alter-ego The Sexy Vegan and quickly gained a large following. Visit him online at http://www.thesexyvegan.com.

VegWorld Magazine

Issue 26 - March/April 2015 |

VEGAN CHEESECAKE WITH BLUEBERRY TOPPING

VEGAN CHEESECAKE WITH BLUEBERRY TOPPING The optional topping is the only non-raw part of this dessert, but I really wanted a gooey, blue-y topping that I honestly don’t know how to achieve in the raw world. If you’re all raw, you can leave it off or simply top this with some fresh fruit instead. Enjoy!! by Chef Tess

Organic Crust Ingredients: • 1/2 cup raw almonds • 1/2 cup shredded coconut • 1/2 cup raisins (packed firmly into the cup) • 1/8 teaspoon sea salt

VegWorld Magazine

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VEGAN CHEESECAKE WITH BLUEBERRY TOPPING

Organic Filling Ingredients: • 1 1/2 cups raw cashews (soaked overnight in water, unless you’re using a Vitamix or other high-powered blender) • 1/2 cup raw agave nectar • 1/2 cup fresh lemon juice

• 1/4 cup coconut oil • 4 teaspoons vanilla • 1/2 teaspoon sea salt • 1/8 teaspoon nutmeg

Organic Blueberry Topping Ingredients: • 6 tablespoons maple syrup

• 3 tablespoons arrowroot

• 3 tablespoons fresh lemon juice

• 10 oz bag frozen blueberries (fresh work too!)

Directions: 1. In a food processor, blend all of the crust ingredients until they begin to stick together well. (There should still be the appearance of texture where you can see the individual ingredients, but it should be crumbly and very sticky.) Press into the bottom of a pie pan and place in the freezer until the filling is ready. 2. Blend the filling ingredients (in a food processor or good blender) until completely smooth and creamy. Pour/scrape into the pie pan and smooth out the top. Refrigerate for an hour or so, until firm. 3. For the topping, place the maple syrup, 3 tablespoons lemon juice, and arrowroot in a small pot and whisk until smooth and no lumps remain. Add the blueberries and bring to a boil, stirring. Reduce heat to low and continue to stir until the mixture is thick and perfectly gooey. Let cool slightly (about 10 minutes) and pour/scrape over the cheesecake. Refrigerate for an hour or more, then serve.

VegWorld Magazine

Issue 26 - March/April 2015 |

ASIAN ASPARAGUS WRAPS

by Chef Tess

What an easy way to impress guests! These crunchy munchies will have people thinking you went all out, when actually they take only about 15 minutes to prepare. The key is to make sure you have very flavorful asparagus spears before wrapping them. In fact, they should taste a bit too flavorful as is, since wrapping them in the phyllo will “dilute” their flavor a bit.

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Organic Ingredients: • 3 large (or 6 small)* sheets phyllo dough, thawed

Overly Flavorful Asparagus: • 12 thin (or 6 fat) asparagus spears, trimmed • 2 teaspoons toasted (dark) sesame oil • 1 tablespoon each: fresh lime juice and tamari, shoyu, or soy sauce • 6 cloves garlic, minced or pressed

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ASIAN ASPARAGUS WRAPS

The End (Happily Ever After): • Toasted sesame oil for brushing • 2 tablespoons raw sesame seeds (preferably black)

Directions: 1. Place the asparagus, sesame oil, lime juice, tamari, and garlic in a medium-large skillet. Sauté over medium heat, stirring often, just until the asparagus is bright green and barely tender. You will want them to be slightly underdone, as they will cook a little more in the oven. Remove from heat and set aside. 2. Preheat the oven to 400° F. Gently remove three large (or six small)* sheets of phyllo and set them aside. Immediately roll up the remaining phyllo dough in plastic. Place in another airtight plastic bag and put it back in the fridge. 3. If you are using three large sheets of phyllo, cut them in half width-wise to make six sheets. 4. Place one sheet of phyllo on a clean dry surface

and brush it with margarine or toasted sesame oil (or spray it with oil**). Place two thin asparagus spears (or one fatty) at the bottom of the phyllo sheet, making sure to scrape some of the garlic and flavorings from the pan onto the asparagus. Roll the phyllo up and over the asparagus. Continue rolling up until you have a phyllo “cigar.” 5. Place it on a lightly oiled cookie sheet. Brush the top with more margarine or toasted sesame oil (or spray with oil). Sprinkle with some raw sesame seeds. Repeat this process with the remaining asparagus and phyllo. 6. Bake until golden brown, about 5-10 minutes. Be careful not to over-brown, as phyllo cooks very quickly. Serve immediately.

Makes 6 asparagus wraps; 30 Minutes or Under! SF (if using oil)/Blue (according to the guidelines in Tess’s books) *If your 1 pound package of phyllo dough contains twenty large sheets of phyllo, you’ll need to use three sheets. However, if your 1 pound package of phyllo contains forty smaller sheets, you’ll need six sheets.

About the Author

Quintessence (“Tess”) Challis is an author, vegan chef, and wellness coach. In 1994, Tess began to work as a personal chef across the country. In 2008, she shifted her focus to writing, coaching, speaking, and teaching healthy plant-based cooking. Her books include Radiant Health, Inner Wealth, The Two-Week Wellness Solution (foreword by Dr. Neal Barnard), and Radiance 4 Life (foreword by Robert Cheeke). Her newest book Get Waisted: 100 Addictively Delicious Plant-Based Entrees (co-authored by Dr. Mary Clifton), is now available! Tess is the co-founder (along with Dr. Mary Clifton) of Get Waisted (a plant-based weight loss program, which offers both online and in-person meetings across the world). Tess’s greatest passion is helping people achieve their ultimate state of wellness and vitality - while still enjoying delicious foods. Find out more about Tess by tapping here

VegWorld Magazine

Issue 26 - March/April 2015 |

FEATURE

Reaping Green from the Greens

VegWorld Magazine

Issue 26 - March/April 2015 |

REAPING GREEN FROM THE GREENS

REAPING

GREEN

FROM THE GREENS

id you ever think you’d see the day when “the next big thing” would come from the ground? Well, that day is upon us.

Today veggie businesses of all kinds are growing like weeds - everything from the mock meat and seafood industries, to restaurants, to festivals and online marketplaces. The big “V” for veggie is in the air in American business, and that’s good for the health of our country.

Not just for Hippies Anymore But where is all the interest in veggies coming from? It’s true that the number of vegans and veg-

VegWorld Magazine

etarians has grown significantly (at least relatively) in recent years. Today, about 2 ½ percent of Americans identify themselves as vegans (up from 1 percent in 2009). But, clearly, the exponential rise in veggie industries isn’t coming from just this group alone. Rather, the spike is fueled by the veg-curious – those people who don’t identify themselves as “vegetarian,” per say, but have growing concerns over health, food safety and sustainability. So, how striking are the numbers for this emerging market? Pretty staggering. While 7.3 million people in the U.S. identify themselves as vegetarian (not

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REAPING GREEN FROM THE GREENS too shabby), an astounding 22.8 million identify themselves as being on a “vegetarian-inclined” diet. And Google trends reported in 2014 that searches related to veganism are on a steep rise. That translates into a lot of sales of tofu. Let’s take a look at the markets most directly affected by this relatively new (and vastly growing) audience.

(Fake) Beef…It’s What’s for Dinner The introduction of meat alternatives in western markets began in the early 1960s with soy protein and wheat gluten as the predominant raw materials. Today, protein products are derived from surprising new sources, including peas, amaranth, rice, canola and fungi. As a result, the range of alternative meat - and fish - options is growing significantly, from Beyond Meat’s vegan “beef” crumble, “chickenless” strips and sliders, to Sophie’s Kitchen’s breaded “fish” fillets, “shrimp,” “scallops” and “crab cakes” for the frozen aisle, plus Vegan Toona, sold in cans right next to the tuna fish. Most vegans eventually move beyond these meat substitutes to healthier whole grains, beans and nuts as the centerpiece of their meals. But the

Veggie meat companies have perfected their craft so much, they’ve fooled even the pros.

Chic vegan restaurants are popping up everywhere. And 50-80% of their patrons are not even vegetarian.

meat substitute companies appear to be aiming their sights at someone else – the meat-eating vegcurious. In fact, Beyond Meat got its start “faking out” pros like food columnist Mark Bittman of the New York Times in a blind taste test of its chickenless strips. And one of its newest products – Beastly Sliders – is being targeted to health conscious body building types. The package actually has a picture of a body builder and boasts “More protein and iron than beef,” “More omegas than salmon,” and a “Beyond Nutrient Blend” which “aids in muscle recovery.” It appears these businesses are succeeding in grabbing this new audience. In a study carried out by global market research company Mintel, of the 36 percent of Americans purchasing meat alternatives only 7 percent identified themselves as vegetarians. It’s important to keep this growth in perspective, however. In America the majority of the population still doesn’t buy any meat alternatives, largely

VegWorld Magazine

Issue 26 - March/April 2015 |

REAPING GREEN FROM THE GREENS

Even fast food is jumping on the veggie bandwagon. Chipotle launched its tofu softritas in California last year.

because they prefer “real meat.” The ongoing work of companies like Beyond Meat, and its backers like Bill Gates, to continue to perfect food that cooks, looks, feels and tastes like the real thing is key to continued growth in the veggie meat industry.

Magazine. Notably, this list was not limited to “veggie” restaurant chains; it was a survey of ALL small

I’ll Have What She’s Having – The Rise of the Veggie Restaurant

vegan haunts – Stuff I Eat in Inglewood, Califor-

Two amazing feats occurred in the restaurant industry in the last couple of years that highlight the recent rise of the veggie business (and the growing potential of the market).

soul food eatery that beat out Mastro’s Steakhouse

First, the all-vegan restaurant chain, Veggie Grill, recently ranked as one of the fastest growing small restaurant chains according to Restaurant Business

VegWorld Magazine

restaurant chains in the country. Similarly, one of VegWorld staff’s favorite local nia – was on Yelp’s 2014 list of the top 100 ranked restaurants in the country. Stuff I Eat is a tiny vegan in Beverly Hills and Bern’s Steakhouse in Tampa, among thousands of other meat-centered establishments, for the honor of being ranked 90th in the country. Now that’s saying something. (You can benefit from Stuff I Eat’s amazing head chef, Babbette Davis’ recipes every issue in our Recipes for Foodies section).

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In fact, more and more vegan restaurants are starting up all the time. In Los Angeles, for example, you can get just about any cuisine vegan-style – from Thai, to Ethiopian, to Indian, to soul food, to sushi to American fare. And, most interesting, according to the chefs at many of these restaurants, from 5080 percent of their patrons are not vegan.

Jumping on the Veggie Bandwagon The veggie tidal wave is not just limited to purely vegan restaurants. Meatless/vegetarian menu items are also popping up on the menus of mainstream restaurants all over the country. In fact, in fall 2013, the National Restaurant Association surveyed 1,300 professional chefs around the nation asking them

their thoughts on food and beverage trends for 2014. Nearly 60% of those chefs listed meatless or vegetarian items among the top culinary trends. Still need proof positive of the trend? Even major fast-food restaurant chains, like Chipotle, have begun offering vegan alternatives (try Chipotle’s vegan sofritas burrito).

The Children are the Future At least that’s what the growth of the University of Northern Texas’ (UNT) all-vegan café is saying loud and clear. UNT’s “Mean Greens” has seen doubledigit participation growth from last year. The residential dining facility in the heart of meat-loving Texas now has been open for nearly four years

In the heart of meat-loving Texas, the University of Texas’ Mean Greens cafe is seeing unprecedented growth.

VegWorld Magazine

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REAPING GREEN FROM THE GREENS – and it continues to perform well beyond expectations. Open to the public and a favorite of university faculty and staff, Mean Greens’ continued growth isn’t simply because of a loyal customer base that happens to be buying more. Much of the growth is coming from so-called “voluntary” meal plans – the students who don’t have to be on a meal plan program, but choose this all-veggie option simply because they like it. Mean Greens’ success is proving to be a model for other colleges and universities considering upping

In a recent survey of 1,300 professional chefs, nearly 60% noted veggie options as among one of the top culinary trends.

their vegan and vegetarian offerings. They are regularly contacted by both administrators and students from other campuses for advice and guidance on following Mean Greens’ lead.

Rise of the Veggie Marketplace Both online and off, there is a fast-growing audience for veggie products, and vegan businesses are responding. Vegan Unite, for example, is a new, totally vegan online marketplace. Every product sold is cruelty-free, vegan, environmentally friendly

Colorful displays of delicious vegan pasteries like this can be found at a growing number of veggie festivals.

VegWorld Magazine

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REAPING GREEN FROM THE GREENS – and all made and sold by a person who shares all of those values. It’s just like Etsy – but vegan style! Also online, virtual veggie summits – like the wildly popular Veganpalooza – bring in tens of thousands of participants from around the country and the world. Live veggie festivals are also exploding in popularity. The New York City Vegetarian (but Vegan, really) Food Festival is an excellent example. In 2011 lines for the festival spanned four New York City blocks. So, the organizers decided to double down the next year and turn it into a two-day event, at a 30,000 square feet venue, featuring 75+ vendors offering vegan food (from marshmallows, raw vegan ice cream and “faux” gras to plant-based cheeses and “caviar!”). It drew thousands of people, including vegetarians, vegans, “flexitarians” and beyond. The NYC festival – The Seed – has become so popular that its organizers have begun offering smaller, targeted events throughout the year. And new festivals are starting up all over the country.

VegWorld Magazine

The rise in veggie business is excellent news if you are an entrepreneur with your heart in the right place. And, hey, it’s not bad for our health, the planet and the animals with whom we share it. This March, for example, Los Angeles will see the new World Vegan Summit and Expo. Like all of the other live Festivals, the festivals boast vegan cuisine and a roster of notable speakers.

The Bottom Line No matter how you look at it, the future of the veggie business looks rosy and limitless. And that’s good for all those entrepreneurs out there. It’s also good for our health, the future of our planet and the well-being of all living creatures. That’s one point for capitalism!

Issue 26 - March/April 2015 |

VegWorld Magazine

Issue 26 - March/April 2015 |

VegWorld Magazine

Issue 26 - March/April 2015 |

REVIEWS

AND RECOMMENDATIONS

Veggie World Travels: Great Culture, Food and People Make Columbus A Rising Star

VegWorld Magazine

Issue 26 - March/April 2015 |

VegWorld Magazine

Issue 26 - March/April 2015 |

VEGGIE TRAVEL

GREAT CULTURE, FOOD AND PEOPLE MAKE COLUMBUS

A RISING STAR Story and photos by Robin Tierney

“T

hat food looks amazing. Where did you get it?”

I heard that question over and over in Columbus, in restaurants, gastropubs and scenic spots where I stopped to enjoy my carryout. You see, the city offers an endless menu of art, music, heritage, theater and food. As a bicycling travel-writer, I wanted to

VegWorld Magazine

Issue 26 - March/April 2015 |

VEGGIE TRAVEL experience as many of them as possible - meaning little time for long leisurely meals. But since I’ve done the legwork and taste-tasting, you can spend as long as you want indulging at Columbus’s tempting tables. The excellent farm-to-table fare is sourced from central Ohio farms, many of which focus on organic approaches. Some of America’s best produce comes from the region, so it’s no wonder so many fine chefs set up shop in cool, cosmopolitan and remarkably friendly Columbus. While dining and dashing, I met musicians, businessmen, artists, clothing designers, web programmers, flight attendants - and plenty of entrepreneurs who moved here from the west and east coasts to open their dream businesses. Columbus has become a magnet for intelligent, innovative people - it’s a center for big and small businesses,

Columbus is well known for its excellent farm-to-table food sourced from central Ohio farms. Little Eater, a new stall at famous North Market, serves sensational organic salads.

VegWorld Magazine

Issue 26 - March/April 2015 |

VEGGIE TRAVEL

VegWorld Magazine

Issue 26 - March/April 2015 |

VEGGIE TRAVEL fashion, the arts, social media and electronic game design. The influx of highly educated, active urban dwellers sparked demand for cultural attractions, turning downtown neighborhoods into mind- and soul-tingling destinations. Great things to do, see and eat abound in downtown districts including: • Short North: Trendy and fashion-forward, you can do all of your shopping at indie-owned shops and find fine and street art, local bands and surprises block by block. • German Village: Gorgeous architecture, homey spots, and lovely dog- and child-friendly parks (Schiller and the amazing riverside Scioto Audubon Metro Park, which was developed on an old industrial site). Plus there’s the Book Loft, one of the world’s best bookshops.

• Franklinton: This edgy, vibrant community of visual, culinary and performance artists has sprung up along the river and railroad tracks in the past two years. • Olde Towne East: Urban ‘hood bustling with terrific local joints. • Discovery District: City center offerings include the Columbus Museum of Art, a historic building now being expanded with fine, folk and contemporary art. And the Columbus College of Art and Design is one of the world’s top design schools; check out the exhibits and hang around campus awhile. A bonus: you don’t need a car to zip between these unique neighborhoods. Shiny new Cbus buses circulate every few minutes around downtown - and they’re free! CoGo, the city’s bargain-

Tatoheads Pub serves vegan-friendly regional craft beer and vegan choices such as “The Loaded” - kidney and black bean chili topped with Daiya smothers. Chef Dan also runs the Tatoheads food truck.

VegWorld Magazine

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VEGGIE TRAVEL priced bikeshare, has docking stations around downtown. A tip: plan more than a weekend if you love veg cuisine, rich culture, cool shops and riverside and urban bike and hike trails. Now, back to the food. Here are my tasty finds - but be advised, Columbus offers plenty more vegan-friendly dining rooms and food trucks. So check out HappyCow.net when you visit.

Market stall Little Eater: The newest addition to North Market, one of Americaâ&#x20AC;&#x2122;s oldest and best public markets, creates earthy but out-ofthis-world local-organic-sustainable produceinspired dishes, mainly salads with veggie flavors enhanced by Chef Caraâ&#x20AC;&#x2122;s magical marinades and fresh herbs.

The all-vegan selection of cookies, raw no-cheesecakes, cakes and other treats at Pattycake Bakery makes it difficult to choose...so buy a few. The dark chocolate chip cookie is dreamy.

VegWorld Magazine

Issue 26 - March/April 2015 |

VEGGIE TRAVEL

Pubs Surly Girl Saloon: Vegan Frito pie? Vegan posole? Great tunes and weekly free stand-up comedy nights? Fab decor? Good cheer? Find ‘em all at this iconic Short North venue. Tatoheads: Just south of German Village, golden rock tunes and vegan-friendly regional craft beer aren’t the only draws. Vegan choices include “The Loaded” - kidney and black bean chili topped with Daiya smothers - and handcut regular or sweet potatoes, which you can also order solo with dipping sauce and spices. I love the sauerkraut balls. Chef Dan also runs the Tatoheads food truck. Carabar: Elevated plant-based pub grub, hard rock and metal bands and billiards in Olde Towne East.

The Tatoheads deservedly-famous vegan sauerkraut balls (pictured below) are just some of the innovative vegan fare to be found in Columbus’ many veggie-friendly joints.

VegWorld Magazine

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VEGGIE TRAVEL

Cafes

Banana Leaf: This mostly vegan buffet northwest of downtown adds Indian street food to the mix.

Portia’s: Pad thai with kelp noodles to mango berry pie - all vegan, delicious and healthy in Clintonville north of downtown. Chef Portia expresses the love-all-animals message through her food prepared with joy and organic ingredients. Some regulars regained their health with Portia’s nutritionpacked help. Katalina’s: Inside a whimsically renovated gas station, homemade creations include luscious guacamole served with locally made Shagbark corn chips, flavorful soups and tacos stuffed with fresh veggies. Black Creek Bistro: In Olde Towne East, delicious soups and “vegan Thursday” lunch and dinner specials using fresh local produce. Filled with local artworks, too. Pattycake Bakery: The all-vegan selection of cookies, raw no-cheesecakes, cakes and other treats makes it difficult to choose...so buy a few. The dark chocolate chip cookie is dreamy. It’s just north of downtown action in Clintonville. Heirloom Cafe: In the Wexner Center for the Arts, this cafe sources from area gardens. Delights include vegan strudel and the Grainy of the Day, such as black quinoa with lime juice and herbs. This is among places where you can buy a Columbus-made vegan Luna Burger.

Fine dining Gallerie Bar & Bistro: Super-cool restaurant-loungethird space, enlivened with original art from regional talents. Chef Bill Glover, who ran a beloved Columbus venue for years, is a master at showcasing the colors, textures and flavors of the finest local produce. Plates like grilled tofu with chioggia beets and asparagus are a heavenly experience. The Guild House: Charred Brussels sprouts with zippy mustard vinaigrette and chopped pecans? Grilled portobello with white and red quinoa, fineshaved radishes and beets and pine nuts? Yes and yes! Just tell ‘em no cheese. Helmed by Chef John Paul Iacobucci, this new bistro is already a hit with locals.

Lodging Columbus Downtown Hilton: Gleaming high-rise decorated with artwork from local talents, loaner bicycles for guests and a stunning atrium anchored by Gallerie. The Joseph: New Le Meridien boutique hotel with European panache, amazing contemporary art and Columbus-style congeniality.

Strongwater: A grand new space created in a historic building that also houses artist studios. It anchors the newly revitalized Franklinton district.

About the Author

Robin Tierney is a travel, outdoors and food writer who gets her energy from an all plant-based diet. Her whole household is made up of vegan athletes, including their adopted American Pit Bull Terriers. Reach Robin at travelveg@live.com. Photos also by Robin Tierney.

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VegWorld Magazine

Issue 26 - March/April 2015 |

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