VEGWORLD 67 - The Holiday Issue

ISSUE 67 | NOVEMBER/DECEMBER 2021

the Holiday Issue Vegan Wine & Cheese Pairings for the Holiday Season and Beyond

Living Vegan in a Meat Eating World

Holiday Lentil Loaf with All the Fixings Recipe from Chef Camillo Sabella

contents 14

Vegan Travel Asia by Veg Voyages

20 5 Tips for Living Vegan in an Meat-Eating World 22 LIFESTYLE

My Holiday WishList

26 Having Effective Conversations About Veganism 28 Always A Great Time For Cheese & Wine 34

Make Yourself A Priority This Holiday Season

40 Nutritional Excellence for Millennial and Gen Z Vegans Starts Now 42 Cooking In Paradise with Filipino Chef Meryll

48 Eggplant-Zucchini Torte 50 Gnocchi with Spicy Lemon Cashew Cream FOOD

52

Holiday Lentil Loaf with All the Trimmings

56

Brooklyn Blackout Cake

58

Polenta Pear Rosemary Cake

Features 20 Living Vegan in a Meat Eating World These research-proven tips, for going and staying vegan, are sure to be helpful around the holiday season.

28 Always a Great Time for Cheese and Wine Find your next favorite wine and cheese pairing on this list from our favorite plantpowered wine and cheese connoisseurs.

52 Holiday Lentil Loaf with All the Fixings from Chef Camillo Sabella This dish is packed with flavor and sure to please everyone at your holiday table.

ROSE BRUNO BAILEY

Contributors

Rose Bruno Bailey is a poet/writer, vegan weight loss/ philanthropic blogger, and author of Camellia in Snow. Her work is published online and in print magazines. She was born in Chicago and raised in Cleveland, OH. Her background is in theater with an emphasis on dance. Her life journey has taken her from New York to West Hollywood, CA, and she now resides in Texas. Her partners in this journey are her husband James and two beloved Siamese cats, Spanky and Max.

FRAN COSTIGAN

francostigan.com

Fran Costigan, internationally renowned as the authority on vegan desserts, is Director of Vegan Baking and Pastry at the Rouxbe Online Culinary School where she leads the American Culinary Federation (ACF) approved Essential Vegan Desserts Course. The recipes in her bestselling cookbooks, More Great Good Dairy Free Desserts Naturally and Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, from retro desserts to elegant vegan versions of classics produce excellent results every time, and they are suitable for everyone, whether or not dietary consideration are an issue.

goodcakesfran francostiganveganpastrychef

BRANDY WILSON EDWARDS

SelfLoveChallenge.com

Brandy Edwards is an attorney turned Empowerment Speaker and Coach in Dallas, TX. She is the Founder of The Self-Love Challenge and emphasizes the importance of self-love, confidence, and courage. Her self-discovery journey led her to be strong and courageous, to take action despite fear, and to follow her happiness to create a life she loves. Her magnetic energy captures the attention of both youth and adult audiences, and her inspiring vulnerability empowers listeners to bridge the gap between fears that hold them back and bravery that can propel them forward. Speaking, coaching, and collaboration inquiries may be sent to TheSelfLoveChallenge@gmail.com.

JOEL FUHRMAN, M.D.

drfuhrman.com

Joel Fuhrman, M.D. is a board-certified family physician and nutritional researcher who specializes in preventing and reversing disease through nutritional and natural methods. He is the president of the Nutritional Research Foundation and author of 12 books and seven New York Times best sellers: Eat For Life, Eat to Live, The End of Diabetes, The End of Dieting, The End of Heart Disease, Super Immunity, and The Eat to Live Cookbook. He has appeared on hundreds of radio and television shows, including The Dr. Oz Show, Live with Kelly, FOX, CNN, Today, Good Morning America, the Discovery Channel, Food Network, and his own PBS television programs.

Dr. Fuhrman operates the Eat To Live Retreat in San Diego, where people come to recover their health.

DIANA GOLDMAN Diana Goldman is a Vegan Caterer, Sierra Club Cooking Show Host, and Plant-based Nutrition Educator based in Boston. She received a B.S. from Cornell University in Nutrition Science and an Ed.M. from Harvard University. Her blog Beantown Kitchen was awarded one of the top 100 plant-based blogs by Feedspot. beantownkitchen

BeantownKitchen

CAROLE LEVY Carole Levy, an artist and chef, is the founder of The Veggie Vanguard, a company offering whole food, plant-based services, resources, and recipes free of salt, oil, and sugar. She is a culinary educator for Plant Powered Metro NY, The Marlene Meyerson JCC Manhattan, University of New Mexico - Taos, and a Food for Life Instructor for the Physicians Committee for Responsible Medicine. She currently divides her time between New York City and Taos, NM. theveggievanguard.com

The-Veggie-Vanguard

theveggievanguard

JOYCE MALICSE Joyce Malicse is a freelance writer who is happiest in the kitchen. A former event planner and plant-based caterer, Joyce is always in search of the tastiest bites and can often be found at local food festivals, farmers markets and in her kitchen testing recipes.

trufflesandtofu.com

trufflesandtofu

CATHY MCLELLAN Cathy McLellan is a Rouxbe Plant-Based Certified Chef, Professional Coach and Vegan Recipe Designer. Creator of veganonthego.net, an online resource for established and emerging vegans, Cathy’s mission is to encourage a plant-based lifestyle through food that is accessible, delicious, and healthy. One meal at a time. Cathy’s passions include her home and family, the outdoors, gardening, and travel. veganonthego.net

veganonthego

Contributors

beantownkitchen.com

Contributors

KARIN OLSEN

PlantPowerProductions.com plantpowerproductions plantpowerproductions

Vegan for nine years and vegetarian for many years before, Karin Olsen is passionate about living and sharing the plant-based lifestyle. Born in Dallas and raised in Tulsa, she grew up in cattle country, knowing from a young age that she didn’t like eating meat and didn’t understand why some animals are pets and others are food. Karin believes food is medicine and has a passion for helping people heal themselves through plants-not-pills. She is a certified health coach and Bikram Yoga instructor.

After many years of working in PR and marketing in Los Angeles and New York, she moved to Dallas where she launched Plant Power Productions. She has a special interest in whole-food / plant-based / vegan lifestyle, wholistic health and healing, sustainable living, and animal welfare.

CHEF CAMILLO SABELLA

chefcamillosabella.com chefcamillosabella

Born and raised in Bensonhurst, Brooklyn, Chef Camillo Sabela was classically trained at culinary school in New York City and worked at top ‘90s eateries such as Café de la Gare, The Palm Court at the Plaza Hotel and the Fashion Café. While working as a private chef for a couple who announced they were going meatless, Camillo took up the challenge and embarked on his journey to become one of the plant-based food pioneers. He instructed at the then-named Natural Gourmet Institute in NYC and created and sold his products at New York City’s LifeThyme Natural Market, Peacefood Café, and Jack’s Stir Brew Coffee. He developed menus for The Kabbalah Centre NYC, VgO Lab in Venice Italy and the meal plan delivery startup Kettlebell Kitchen. Camillo continues his endeavors in recipe development, event planning and full-scale meal production operations. He believes in cooking and baking that is both healthy and delicious in support of a healthy lifestyle.

SHRIYA SWAMINATHAN Shriya is an animal rights warrior in training at PETA’s International Science Consortium. She is also a certified Vegan Hospitality Consultant and founder of Nourish by Shriya- her new consulting service that helps restaurants attract vegan clients. A proud travel foodie, she enjoys exploring local vegan cuisines! In her free time, you can find her hanging out with the residents at the Gentle Barn Sanctuary, while educating folks about the abundance of a vegan lifestyle. Her precious companion pooch Halley joins her activism on the #adoptdontshop message!

M E E T

O U R

T E A M

the

dream team

V e g W o r l d M a g a z i n e i s pa s s i o n at e a b o u t s tay i n g a h e a d o f t h e r a p i d ly g r o w i n g t r e n d o f p l a n t- b a s e d / v e g a n . B e c a u s e o f t h i s p a s s i o n , w e h a v e c r e a t e d a c o m m u n i t y o f r e a d e r s w h o s e l o y a lt y is second to none.

Photo by product-school-unsplash

Publisher & Editor-in-Chief

ALORA MIDDLETON HALE Alora Middleton Hale (she/her) is a former educator turned socially conscious

social media manager and the Publisher & Editor-in-Chief of VEGWORLD Magazine. Like so many others, Alora’s compassion for all living beings began as a child. Vegetarian from the age six, she has been vegan now for six years and strives to bring her passion for spreading the joys of living a compassionate lifestyle to all she does. Alora lives in Southern California with her husband and enjoys the arts, vintage fashion, travel, and eating nachos with extra guac. alora.naturally

Food Editor

Art Director

Business Writer

ANOKI CASEY

CATHY KATIN-GRAZZINI

CARISSA DANIELLE

Cathy Katin-Grazzini, Food Editor at VEGWORLD Magazine, is a plant-based personal chef, nutritional coach, cooking instructor, and owner of Cathy’s Kitchen Prescription LLC. Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, Cathy is also a graduate of Rouxbe Cooking School’s Professional Plant-Based Program. She has a B.A. from the University of Chicago, attended graduate school at Harvard University and received a M.A. from Johns Hopkins University.

Cathy lives with her husband Giordano in Ridgefield, Connecticut.

When she’s not inventing and fermenting, she loves to run, hike, and adventure travel atop their trusty Ducati.

Keep an eye out for Cathy’s upcoming cookbook, Love the Foods that Love You Back, to be published

by Rizzoli International Press

Carissa Danielle is the founder and director of North Texas Vegans. She is an intersectional vegan entrepreneur with a passion for educating others on the topic of living a vegan lifestyle. Carissa resides in Dallas, TX, with her partner and rescue dogs, where she works as a vegan business consultant and educator. In her spare time, Carissa enjoys hiking, camping, and traveling, as well as practicing yoga, meditation, and mindfulness.

in April 2022. cathyskitchenprescription.com cathyskitchenprescription

nooch.bunny

Anoki Casey is an Art Director, Graphic Designer, Illustrator, Animator, and Online Media Maker, specializing in identity, outreach, and marketing creation for community-focused nonprofits and groups. A vegan for over 20 years, Anoki has been focusing his professional career to more align with his personal passions, with vegan living and animal justice taking center.

He has a B.F.A. in Graphic Design from Rutgers University and lives meditatively in sunny San Diego, California. anoki.net

the

Marketing Consultant LYDIA PALMERI

dream team

E D I T O R ’ S

N O T E

Hello VEGWORLD Readers!

H

ere we are at the end of another year. I don’t know about you, but this year has seemed to move so slowly and so quickly at the same time- the holidays of 2020 seem like ages ago, and yet like no time has passed at all.

As this year comes to a close and as we gear up for the holiday season, many of us are preparing ourselves for the inevitable questions and conversations that come with being vegan around the holidays. As vegans, we are often asked to explain why we refrain from eating certain foods and from using certain products. For me, the short answer is simple: compassion.

But for many who are unfamiliar or unenthused with veganism, this answer is not enough.

This issue includes articles on topics timely for the holiday season, such as how to be vegan in a meat-eating world and tips on having effective conversations about veganism. We also have a selection of delicious recipes that are sure to please all those you share them with, proving that vegan really can be delicious.

Before I close, I would be remiss not to thank you, VEGWORLD community, for your support this year. Thank you for allowing our amazing contributors into your life and for reading the words we all so lovingly craft for you. I hope you enjoy this Holiday Issue.

However you are celebrating this year, it is my hope that you enjoy this beautiful season- a season synonymous with compassion- and that you may extend that compassion to all those around you and receive it in return.

VEGWORLD

With warmest wishes,

Alora Middleton Hale alora.naturally

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November/December 2021

KATHMANDU, NEPAL

APRIL15 -17 th

th

THIMPHU, BHUTAN

Organized by

APRIL18 -20 th

th

The biggest PLANT-BASED EVENT ever in the HIMALAYA !

Media Partner Worldwide

Sponsored by

World Vegan Organisation Nepal

Organizing Partner

& The World Vegan Organisation’s 7th Annual International Conference

www.himalayanveganfestival.org

Highlights of The Event l Over 100 International Vegan Speakers, Delegates & Celebrities and 75+ Exhibitors l l Vegan Food & Product Bazaar l Live Bands, Music & Dance l International/Local Vegan Chefs l Free Film Screenings l l Free Cooking Classes l Free Vegan Health l Fitness & Fashion Workshops l 5k Mini-marathon l Vegan Challenge l Learn to Make Vegan Milk l l Vegan Mock-Meats & Dairy l Vegan Sweets l Kids Activities Corner l Animal Education by Local Organisations & Much More.. l

www.vegvoyages.com

“The food was, hands-down the best I’ve ever had in my life !”

“For anyone with curiosity and adventure in their souls.”

"Mouth-watering, Heart-expanding, Soul-enriching"

NEPAL I INDIA I MALAYSIA I LAOS I THAILAND I BALI I SUMATRA (INDONESIA) I BHUTAN

Vegan Travel Asia by Veg Voyages

Wins Three Major Travel Awards By: Karin Olsen / Plant Power Productions

Vegan Travel Asia by VegVoyages takes home World Travel Award's "Asia's Responsible Tourism Award", "International Travel Award's Best Sustainable Tourism Company in the USA" and "Best Vegan Travel Company in the USA" Vegan Travel Asia by Veg Voyages made history, becoming the first vegan tour company not only nominated for a World Travel Award in its 28-year history but also to win it, taking home "Asia's Responsible Tourism Award."

The World Travel Awards was established in 1993 to acknowledge, reward, and celebrate excellence across all key sectors of the travel, tourism, and hospitality industries.

Company in the USA" and the "Best Vegan Travel Company in the USA" awards. The International Travel Awards was established to honor performance excellence companies, organizations, and individuals in the tourism and travel industry worldwide.

These awards are seen as a landmark win, not only for the company itself but for veganism as a whole, as they shift the travel world's focus to a new kind of tourism that can be more sustainable and easier on the environment. Foundationally, veganism and plant-based eating are almost universally acknowledged to create a ripple effect due to the many ways they reduce the human footprint stemming from animal agriculture's detrimental impact on the environment and communities.

The company also just won the International Travel Award’s "Best Sustainable Tourism

Vegan Travel Asia by VegVoyages' co-founder Zac Lovas started VegVoyages as part of a mission to bridge cultural gaps throughout the countries the company visits each year. Based mainly out of Jakarta,

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Indonesia, Lovas spends most of the year living out of his suitcase and coordinating vegan cultural immersion group tours and promoting vegan activism in Asia, melding his passions for helping animals, traveling, experiencing local vegan food, and bringing people together.

He and fellow founder RK Singh built the company around responsible travel principles, helping the company win the three prestigious awards. Lovas said, "We are proud to be the first vegan tour company nominated in the history of the World Travel Awards and to receive "Asia's Responsible Tourism Award" recognizing how integral a vegan approach is in responsible, sustainable, and eco-friendly travel.

radation, and labor exploitation that often comes with this larger-scale animal agriculture and fishery industries."

Referencing the United Nations World Tourism Organization's statistics, Singh emphasized the importance of vegan travel and its impact on reducing the human footprint. "There are 1.5 billion tourist visits worldwide in 2019, including almost 11 million foreign tourist arrivals in India, 40 million in Thailand, 26 million in Malaysia, and 16 million in Indonesia. On a planet of nearly 8 billion people, with declining food and water resources, we believe traveling vegan is a powerful way to lessen our travel footprint on community and environmental resources."

"We see these awards as a great opportunity to help raise awareness that traveling vegan is very much a part of traveling responsibly and sustainably," said Lovas, who has lived in Asia for 30 years. "An essential part of sustainable travel is, by definition, to lessen the negative impacts on local environments and community resources. Unfortunately, these topics have long been ignored or discounted in many responsible, sustainable, and ecofriendly travel discussions and checklists, and we hope this award will help change that conversation.

"Our team, and the communities with whom we collaborate, have seen firsthand the negative and exploitive effects animal agriculture is having on our environment and communities. From diminishing and damaged fish populations and coral reefs, and environmental pollution stemming from Asia's rapidly growing factory-farm-practices to zoonotic diseases, severe fresh water and food resource challenges facing ever-growing populations, deforestation, coastal deg-

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As a result of witnessing drastic environmental changes in his family's communities in Rajasthan, India, Singh said he knows firsthand how travel and vegan-friendly travel are inextricably linked. "This vegan-friendly approach isn't just a conversation for us; it's what we do. Responsible travel means "reducing the impact on the local environment, lessening the impact on food and water resources, and ensuring the growing tourism numbers is sustainable for communities, their local resources, and their environment."

their tours ensure guests visiting national parks and protected marine life reserves approach the experience in a meaningful and educational way and with a minimal footprint.

In an immersive approach that benefits both the community and guests, the company collaborates with local citizens to complement the culture, of which food is a crucial element. Fortunately, plant-based dishes have traditionally been a significant part of daily meals and diets in the company's toured Asian countries, and locals prepare plantbased meals for guests.

Vegan Travel Asia by VegVoyages is a team of five friends from four different countries and four different faiths who came together to combine their diverse backgrounds and mutual passion for animals, people, cultures, travel, and storytelling. They create and organize cultural tours focused on bridging cultural gaps through cultural immersion and local interaction with local communities while enjoying 100 percent local vegan food. Starting with three trips to India 17 years ago, they now organize 27 yearly trips to nine different countries, including Bhutan, India, Indonesia, Laos, Malaysia, Nepal, Sri Lanka, Thailand, Cambodia, and soon Japan, Singapore, and South Korea.

And, for Vegan Travel Asia by VegVoyages, traveling vegan is not just limited to serving guests vegan meals. The company also avoids all forms of animal exploitation, including no animal rides, no zoos, no "selfie ops" with animals, and no animal shows. Additionally, by collaborating with frontline conservationists and wildlife protection organizations,

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Attractions will include: • A vegan food and product bazaar • Live bands, music, and dance • International and local vegan chefs • Film screenings, cooking classes • Health, fitness, and fashion workshops

Lovas also runs the VegVoyage Foundation, the tour company's 501(c)3 non-profit public charity. The organization teams up with local vegan activists to prepare and provide vegan meals to a wide-ranging population, including day laborers and their families from villages in Nepal (and India), the homeless, cancer patients in the hospital, and their family members staying in small shelters nearby.

Attendees can also participate in a vegan challenge, attend animal education classes, plus kids have their own activity corner.

There is no cost to attend.

Courtesy of VegVoyages, VEGWORLD will also give away two pairs of all-inclusive Patron's Pass and Package for the festival, including three days/three nights in Kathmandu.

The team also provides daily vegan meals for dogs, cows, and monkeys living on the city streets. "Coming up with vegan dog food required some innovation," Lovas said for a previous VEGWORLD article. "After searching online, the team found dog food recipes with locally available ingredients and began preparing and delivering meals daily." The effort serendipitously resulted in the recipe being shared across the country and within the activist community, inspiring other rescue programs to provide vegan food to dogs on the street and at some of the city's animal shelters.

To learn more about Vegan Travel Asia by VegVoyages and their commitment to responsible travel, visit their website.

Organized by

World Vegan Organisation Nepal

Organizing Partner

Sponsored by & The World Vegan Organisation’s 7th Annual International Conference

The biggest PLANT-BASED EVENT ever in the HIMALAYA!

VegVoyages Foundation and Vegan Travel Asia are also sponsoring the inaugural Himalayan Vegan Festival and The World Vegan Organization's 7th Annual International Conference in Kathmandu, Nepal April 15-17, 2022, and in Thimphu, Bhutan April 18 – 20, 2022. VEGWORLD Magazine is the worldwide media sponsor.

Promoted by

Media Sponsor

Official Media Sponsor (Worldwide)

Official Media Sponsor (India)

The festival will feature more than 100 international vegan speakers, delegates, and celebrities, plus more than 75 exhibitors.

l Over 100 International Vegan Speakers, Delegates & Celebrities and 75+ Exhibitors l l Vegan Food & Product Bazaar l Live Bands, Music & Dance l International/Local Vegan Chefs l l Free Film Screenings l Free Cooking Classes l Free Vegan Health l Fitness & Fashion Workshops l 5k Mini-marathon l l Vegan Challenges l Learn to Make Vegan Milk l Vegan mock-Meats & Dairy l Vegan Sweets l Kids Activities Corner l l Animal Education by Local Organisations & Much More.. l

Design by: Illusion Designs P. Ltd., +977 9856060734

Highlights of The Event

www.himalayanveganfestival.org

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LIFESTYLE

Photo by Japheth Mast on Unsplash

5

TIPS

for Living Vegan in a

by Diana Goldman

Meat-Eating World Think it’s too hard to go vegan? Drawing from research I conducted, interviewing or surveying almost 1,000 vegans, ex-vegans, and aspiring vegans, these research-proven tips, for going and staying vegan, are sure to help you.

• Boost your knowledge and know your why. Learn about the connections between a vegan diet, disease risk mitigation, world hunger, animal suffering, and climate change. Documentaries, books, magazines, and blogs can be great sources of information. The more you learn, the more conviction you’ll have to fuel your willpower.

• K now that extraordinary life changes are possible. In addition to experiencing health improvements (92% of research respondents), the majority (87%) reported feeling a greater sense of peace, purpose, and/or personal fulfillment as a result of changing their diet.

• Embrace support from a friend, a coach, a mentor, or an online group. This will help increase your sense of community, belonging, and self-confidence.

• Focus on progress, not perfection. While some do find success as “instavegans”, the majority of us do well transitioning over time. Be patient with yourself as you make changes in your diet. There is no need to give up due to slip-ups along the way.

• Sail Through Social Situations. Of all the challenges vegans face, social pressures top the list.

They are most responsible for creating ex-vegans and dashing the hopes of aspiring vegans. In fact, 85% of the ex-vegan research respondents identified social challenges as the cause of derailment.

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While social challenges are real, over time you will learn to anticipate tough situations, and be prepared with solutions like these: Going out to eat? Check menus online, call restaurants ahead, or simply ask staff members, when you arrive, for suggestions that are vegan or can be made vegan.

Invited to others’ homes? While thanking the host for the invitation, inform him/her about your diet.

Offer to bring a dish you love to share with others.

If vegan food is prepared for you, be grateful for the thoughtful kindness that has come your way.

Invited to a formal celebration? When RSVPing, politely ask the host to inform the caterer that you eat a vegan diet. With advance notice, caterers are quite accustomed to accommodating different dietary requests. Bring along a snack, just in case the message is not conveyed.

While the culinary experience may not be ideal, rather than feeling sad or resentful, find the joy in the moment- being with friends and family, celebrating love and life.

Cooking for family or friends? Serve crowd-pleasing vegan dishes. Build-your-own-bowls, from a variety of ingredients that everyone can choose from, tend to work very well. A dish like this is tasty and fun to create.

Traveling? Pack a variety of satisfying snacks, so that you don’t find yourself hungry on the road with no vegan options. Some favorites are energy bars, veggie wraps, dried and fresh fruit, and hummus with crudité or crackers.

each day, your diet is contributing to the healing of the planet, compassionate treatment of animals, and the positive wellbeing of your body and soul.

Interacting with non-vegans? Accept, and see the good in, those around you. Interactions will be more pleasant if others don’t feel pressured to eat as you do or criticized for not doing so. If asked, it helps to speak from your own personal experience and establish common ground: “I used to love dairy cheese, too, and couldn’t imagine living without it.”

As you enjoy your vegan life, remember you are planting seeds that may catalyze change somewhere down the road. Feel good knowing that,

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My

Holiday

Wish List

By Rose Bruno Bailey My birthday falls on December 21st, the Winter Solstice, just a few days before Christmas. I’ve always been the one in my family who couldn’t wait for Christmas. I always loved reading magazines, and the holiday issues were my favorite. Nothing like perusing pages full of seasonal inspiration, gift ideas for others and myself. I love to give to others and use my creativity to gift them the perfect present. It’s the childlike anticipation and wonderment that is at the heart of the holidays, both giving and receiving.

Lately, my husband and I have been making Christmas lists for each other. For a few years we passed on giving gifts to one another, times were tight. We did other things to bring holiday joy, and we never felt like we missed out on the season. Gifts are the icing on the already delicious cake. It’s not a necessity but it sure makes it taste decadent. We are now back to normal, and enjoy writing lists for each other.

This is my Christmas wish list, broken down by categories. Sweets, Treats, Beauty, Foodie, Fashion, and Passion.

The biggest thing on my Christmas Wish list this year and every year is always health and happiness for all.

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HOLIDAY WISH LIST

Sweets I am asking Santa for my favorite vegan truffles from No Whey Chocolate.

They are my go-to for gifts for my friends and myself.

Decadent, delicious, and vegan.

Treats I’ve never had the pleasure of trying Lagusta’s Luscious Chocolate Shop even though I’ve been following their mouth-watering Instagram for a long time. A definite treat on my holiday wish list 2021.

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HOLIDAY WISH LIST

Beauty I now have weekends off, and Sundays are for self-reflection and self-care.

My wish list this year has to include a subscription to Kinder Beauty Box, a 100% vegan and cruelty-free beauty subscription box, and when you shop the company donates to causes dear to their hearts. Self-care is not selfless, especially from such a giving company.

Foodie I am coveting The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook] by Miyoko Schinner. I’m really into vegan cooking and now I want to learn to make my dishes from scratch.

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HOLIDAY WISH LIST

Fashion My Christmas list always includes a new handbag, from a vegan company of course. This year I have my heart set on Matt and Nat’s CANCI VEGAN TOTE BAG - PURITY. It’s a beautiful and chic tote bag, with several compartments to carry all of my notebooks and essentials. Vegan, cruelty-free, and recycled.

Passion I love to chase my passions and add gifts to my wish list that I will use to achieve my goals and be ready for my New Year's resolutions. Dance has been in my blood since I was a dance major in college. A pair of all-vegan ballroom dance shoes from Dance like a Vegan would really help me achieve my dance goals. I’m eyeing Cuban sparkle with the t-strap and chunky heel.

Merry Christmas and Happy Holidays to all.

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Having

Effective Conversations

About Veganism

by Alora Middleton Hale

As vegans, it is almost impossible not to have conversations with others about veganism.

Sometimes we’re the ones to bring it up, other times it’s a friend or family member who gets the conversation going. Maybe it’s just me, but the phrase, “oh, you’re vegan?” can elicit a little bit of fear within me. Sure, I can talk about veganism and what I eat and why, but what if the person asking isn’t satisfied with my answers? What if they have more questions? What if they *gulp* have arguments?

So, what can we do in these situations? How can we better prepare ourselves for the conversations that will inevitably come up? Well, because I know I’m not the only one who has experienced this, I did some research.

Stay Level-Headed It can be easy to become frustrated, but it’s important to remember that the person you are conversing with isn’t going to be any more likely to agree with you if you are speaking angrily.

Being combative will be met with more of the same.

I am not a fan of confrontation, and debating is not my strong suit. When I do find myself in situations where I must defend my position, I often find that my mind goes blank. That can be very frustrating! Especially when the topic, like veganism, is so important and something I am so passionate about.

VEGWORLD

If the person you are speaking with has an argument for everything, stay calm. Instead of reacting with anger or annoyance, listen to what they have to say and respond logically and respectfully. Arguing back won’t get you anywhere.

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Approach the Conversation with Compassion Everyone starts somewhere, and many of us didn’t start out vegan. Think back to what it was like before you were vegan.

What were your perceptions about vegans? Perhaps you also had an argument against veganism at one point. What made you change your mind? Try to put yourself in their shoes.

Be Relatable When someone can relate to you, they are more likely to feel comfortable with you. Be genuine, build a connection, and share your story. They just might recognize parts of your journey in their own experiences.

Ask Questions Sometimes, people need to come to a conclusion for themselves. Instead of stating your rebuttals to them, respond with a question. For example, instead of “Cows milk is for baby cows.”, ask “Why do you think cows produce milk?”. The process of answering your questions will have them realizing the answers for themselves and possibly even realizing that their actions don’t align with their morals.

Don’t Expect Immediate Results

Changes take time, and most people don’t go vegan overnight.

Have patience and take comfort in knowing you planted a seed that, hopefully, will grow. And if it doesn’t, that’s ok, too.

If nothing else, maybe the person you spoke with will be more understanding of vegans they meet in the future.

Lead by Example

We’ve all heard the jokes about vegans not being able to go long before telling everyone they’re vegan. What’s funny about it is, it’s kind of true. Our journeys to veganism might not all look the same, but being aware of the horrors that animal agriculture, climate change, disease, and oppression have brought upon the animals, planet, and our fellow human beings, it can be hard to stay silent.

Still, keep in mind that veganism isn’t the only topic most people want to talk about. Instead of constantly bringing up being vegan, lead by example. Let those around you see how choosing a compassionate lifestyle can be beneficial. Maybe one day they’ll ask you about being vegan and you can use the tips in this article to have an insightful and effective conversation that leads to positive change.

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A LWAY S A GREAT TIME FOR

Cheese & Wine

by Shriya Swaminathan

‘Tis the season to get extra cheezy at wine o'clock!

Holiday party or not, an opportunity to indulge in a glass of vino with a side of cheese, snacks, and your favorite people is a welcome feat; and who’s to say that vegans can’t join in on the fun?! With organic, vegan wineries and innovative vegan cheeses on the rise, leaving animal products off our plates and glasses is becoming easier than ever before.

Here, we present a list of fun wine and cheese pairing nominations from our favorite plant-powered cheese connoisseurs and wine wizards that are bound to impress foodies, sommeliers, and vegan skeptics alike!

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WINE & CHEESE PAIRINGS Margaret Coons, Founder and CEO- Nuts for Cheese Margaret started Nuts for Cheese to show the world that 100% plant-based cheese can be uncompromisingly delicious. Her passion quickly grew into a mission-driven venture with a dedicated team that centers ethics, sustainability, positivity, and joy in their work.

Nuts for Cheese offers a fun variety of flavors!

A team favorite is the Un-Brie-Lievable paired with Alderlea Vineyards’ Sauvignon Blanc.

The crisp apple and nectarine notes of the wine will perfectly complement the creamy richness of the coconut and cashew in the brie- what a delight for the palate!

If you’ve got some blue cheese lovers to please, do not fret! The sharpness of their Super Blue Cheese will be well-accented by the complex berry and herb notes of Rosewood’s Shoulders of Giants Cabernet Franc!

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WINE & CHEESE PAIRINGS Megan Schmitt, Founder and CEOCheeze & Thank You When Megan embarked on her plant-based journey, she noticed a giant cheese wheel-sized void when it came to delicious, funky, artisanal vegan cheeses in major grocers. Rather than sitting around, waiting for someone to have the same epiphany, she decided to make them herself. Soon after, what began as a pop-up venture, evolved into making her vision a reality, with C&TY artisanal cheese wedges gradually making their way to grocery shelves throughout the country and several online vegan stores!

Megan’s creations are perfect for a classy cheese plate, or a cozy night-in snack. Might we suggest her best-selling Black Garlic Truffle Fontina! It goes beautifully with a rich, full-bodied red like Morra Gabriele Langhe Nebbiolo, hailing from Piedmont in Northern Italy.

Megan’s personal favorite- the Mozzarella Capri is also fabulous with Avaline’s Limited Edition Pinot Noir or the fan-favorite Red. The fruity notes with a hint of spice from the wine lend a delectable balance to the flavor from the olives. If a bright, crisp, rosé is your love language, Wonderful Wine Co. Rosé will do great with the tomatoes and basil in the cheese, and may transport you to paradise along the French Mediterranean!

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Miyoko Shinner, Founder and CEOMiyoko’s Creamery The list wouldn’t be complete without a verdict from the cheese queen herself! Miyoko is on a mission to revamp the famed Wine Country with a plant-powered Wine Country 2.0 campaign that centers on the climate crisis, animal welfare, and healthy living.

This initiative is a collaborative effort between local hospitality businesses, restaurants, wineries, food experts, wellness centers, and more.

When it comes to well-complemented pairing, Miyoko suggests Miyoko’s Creamery’s Double Cream Chive, which pairs beautifully with a wine with vibrant acidity that will cut through the richness of the cheese. An earthy, crisp Sauvignon Blanc, citrusy Chardonnay, or sparkling rosé would make for a swell pairing.

According to Miyoko, “the vibrant acidity from those wines help to cut through the richness of the cheese, while the chive component accents the grassiness of Sauvignon Blanc, enhances the savory qualities of the Chard and really brightens citrus in sparklings.”

An avid lover of a hearty wedge of cheese paired with a decadent glass of wine, Miyoko wanted to recreate this joyful activity that vegans could partake in without compromise. As a result, the world has gained a glorious line of vegan cheeses- from artisan wheels to snack-friendly slices.

Fan of a sharper, more smoky flavor? Miyoko’s Aged Smoked English Farmhouse is a fan-favorite, especially when paired with a dessert wine, port, late harvest zinfandels, a fruit-forward Barbera, Merlot, Riesling or Gewurtzaminer- all of which perfectly temper the sharp smokiness of the cheese.

The wine experts on Miyokos’ team also enjoy the Herbes de Provence, which accentuates the fruitiness of a Pinot Noir. Add a side of rustic garlic bread- délicieuse!

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Jennifer Huether, Master Sommelier, and Priya Rao, Vegan Food Consultant & TV Host- The Social Herbivore The classic pairing of wine and cheese is just as good when you’re working with dairy-free delights!

Wandering Deli, owned by Kira Lancaster, is a Canadian favorite for vegan artisanal cheese. Every cheese is handmade, flavors and textures are always changing, and Kira creates the most beautiful charcuterie boards! Here, Jennifer and Priya feature their favorite red, white, and pink pairings with divine nut-based cheeses from Wandering Deli:

Beaujolais-Villages These red wines from southern Burgundy in France have vibrant acidity and an intriguing earthiness coupled with red fruit notes which are outstanding for charcuterie boards that include some faux meat or truffle-infused cheeses.

California Chardonnay

Provence Rosé

These wines work perfectly for cheeses that are rich and creamy such as the cashew brie from Wandering Deli because the weight and texture in the cheese are echoed by the weight, texture, and creaminess of these sunkissed wines.

These rosés are some of our favorites on the planet and work with such a variety of plant-based foods. Rosés from beautiful Provence are bone dry, crisp, and have almost a saltiness but with a decent body which makes them a perfect pairing for vegan cheeses that are on the saltier side and those that may have sundried tomatoes, cranberries, or other dried fruit. It will work just as well with either Wandering Deli’s Pecan Cheddarball or the Cranberry Rosemary Havarti.

Enjoying these tidbits of wisdom from the Social Herbivore? Stay tuned for the duo’s first-of-itskind book, The Social Herbivore: Perfect Pairings for Plant-Based Cuisine. You will be greeted by 40 sumptuous recipes with a wine pairing for each, along with tips and tricks for the wine lover and the sustainably-minded host!

Disclaimer: Please drink responsibly and abide by drinking age laws in your country.

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Make Yourself

A PRIORITY

This Holiday Season

By Brandy Wilson Edwards

Self-care is essential, especially during this time of year when your schedule becomes busier and your obligations might start to feel overwhelming. When you put yourself at the top of your to-do list, by making yourself a priority rather than an option, you set yourself up for success in so many different ways.

Taking care of yourself with your routines and rituals can be simple and cost you nothing, such as meditating, walking in nature, moving your body, listening to your favorite music, or writing your thoughts down in your favorite journal. Of course, self-care experiences can also be an investment, such as purchasing and using your favorite products that promote your own version of happiness. The important thing to understand is that self-care has no rules, and it can be anything that is empowering and brings you joy.

With respect to the upcoming holiday season, while you might love shopping for unique gifts to celebrate and surprise various people in your life, make sure that you include yourself at the top of your list this year. This guide is curated with amazing products to test out and pamper yourself with, as well as to give to those who need a kind reminder to do something special for themselves as well.

Remember that self-care is not selfish, it is absolutely necessary. With that said, consider pampering yourself, and others, with some of these amazing brands and products:

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STYLE Korrah Pajama Shirt and Pants by Pudus These thermo-regulating pajamas are extremely soft and cozy, and are available in black, pink dogwood, and harbour blue. The sustainable fabric is made from the natural cellulose found in wood pulp that has been sustainably harvested, and the Tencel™ fibers are certified as biodegradable and compostable. This set pairs perfectly with the company’s Faux Fur Pearl Slide Slippers, which are extra plush and have a memory foam insert for extra comfort. ilovemypudus.com

“Deck the Shelves” Best of Versed Gift Set This set of five travel-size products is perfect if you want an entire skincare routine that does not take up a lot of space and is easy to pack and go. This set includes Day Dissolve Cleansing Balm, Weekend Glow Brightening Solution, Press Restart Gentle Retinol Serum, Dew Point Moisturizing Gel-Cream, and Just Breathe Clarifying Serum. versedskin.com

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STYLE STYLE

Botanical Bath and Body Gift Set by Formulary 55 The Aloe Leaf and Mint set will rejuvenate your senses and is packaged in a botanical box with a Shea Butter Bath Bar, Shea Butter Hand and Body Cream, and a Sparkling Bath Tablet.

The products have a clean scent, which is created by blending fresh aloe leaf, cooling mint, and a touch of black pepper. This set is the perfect combo for a morning pick me up, or to wind down and relax during the evening. formulary55.com

Lavender Rest and Renew Gift Box from Whispering Willow This natural and organic set includes a lavender bar soap, body oil, and neck wrap to invite rest and relaxation into your routine. You can also select your own neck wrap fabric and choose from tranquil gray, cool mint, powder blue, or deep blue. whisperingwillowsoap.com

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Nutrient-Rich Body Washes from Odele Choose between either a Moisturizing, Clarifying, or Soothing body wash, all of which have 100% natural fragrance, or, choose the Ultra Sensitive body wash if your skin works best with a fragrance-free product. All are free from sulfates, formaldehyde, phthalates, paraben, dyes, synthetic fragrances, a nd all cosmetic ingredients banned by the E.U odelebeauty.com

The Upcycle Eyeshadow Palette in “Rowdy Rose Nude” by PYT Beauty This clean eyeshadow palette has twelve pigmented day-tonight shades that are easy to blend and work on many skin tones. The palette is hypoallergenic and recyclable. pytbeauty.com

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STYLE Makeup Brush Set

by Miss Swiss This 12 piece set of synthetic beauty brushes comes in various shapes and sizes and may be used to apply creams, powders, and liquids. Each brush is gold and has soft, dense vegan bristles that have a white and pink hue. missswiss.com

The Makeup Mitty®

by Take My Face Off With so many prints, such as the 3-pack 90’s print, this gentle reusable makeup remover comes in many sizes, colors, and shapes.

It can replace your washcloths, cotton balls, and facial wipes and can be used with your favorite cleanser (or to even remove your face mask). takemyfaceoff.com

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Calm Cream

by August + Monroe This lightweight face gel helps calm irritated, textured, and sensitive skin with ingredients like Hyaluronic Acid, Niacinimide, and Oats. When used with the company’s Obsidian Stone Gua Sha tool, by following the directions on their website, it is the perfect combination to treat congested and acne-prone skin. augustmonroe.com

Ayurveda Shakti Bars

by Elements Truffles In Ayurveda, the word Shakti is associated with energy, power, strength, and endurance, and these gluten-free and nut-free snack bars are also free from added sugars or anything artificial. Choose from 3 flavors with clean ingredients: Rose, Mango, or Chocolate Coconut. Make sure to also try the company’s Chai Spice Vegan Protein Powder, it has a very unique flavor and two tablespoons contain 9 grams of protein. elementstruffles.com

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Nutritional Excellence for

Millennial and Gen Z Vegans

Starts Now.

An interview with Joel Furhman, MD

For example, one’s childhood diet, early life body weight, and early age of menarche has even stronger causative effect on breast cancer compared to later life diet. Even being moderately overweight in childhood, teenage years and early adult years have a dramatic negative impact on health and increasing all-cause pre-mature mortality. In other words, when you are younger it is critical to take good care of your body—you may not observe the results yet, but the bill comes due 40 years later.

Tell us why you became a physician specializing in nutritional medicine way back in the 1980’s.

I went to medical school with the specific intent to be a family physician specializing in nutritional medicine. I became passionate about nutrition after my exposure to Natural Hygiene and the work of Herbert Shelton. I learned and experienced that excellent nutrition could not just prevent, but be used therapeutically to reverse most serious diseases. I knew there would be people that would gravitate toward this type of care and that a medical education would be necessary to adjust, prescribe and remove medications and it would be a rewarding experience to help people recover from serious illnesses and transform their lives. Thousands of people under my guidance have made recovery from autoimmune disease, (such as psoriasis, rheumatoid arthritis and lupus) heart disease, and even various cancerous conditions. My 30-year career as a board-certified family physician specializing in nutritional medicine has been something I treasure and continue to get tremendous satisfaction from by contributing to the dramatic health recoveries of many in need.

What do you see as the major health concern that can arise from a near lifetime on a vegan diet?

I have had the unique experience of caring for a significant number of elderly vegans through my career, mostly Natural Hygienists who ate whole natural foods and took excellent care of their health. To my chagrin many developed neurological problems as they aged—particularly dementia or Parkinson’s later in life. In fact, almost all my mentors and those nutritional doctors I respected and learned from in the Natural Hygiene movement developed dementia or Parkinson’s. When I had the opportunity to check their DHA levels and Omega-3 index, I found it shockingly low. Since then, I have done extensive research and followed the science in a comprehensive fashion. The available studies document brain shrinkage and increasing cognitive impairment as the omega-3 index gets below 4 and lower. The lower the number the increased risk of cognitive impairment later in life. I am cautious to make sure those following a vegan diet have an Omega-3 index above 4.5 which most often means supplementing appropriately with vegan DHA-EPA.

What would you say to someone who says they are vegan, but not into healthy eating because they have more enjoyment from eating what they want and processed plant products are convenient and tasty? Since they are young and healthy it should not matter much at this age right?

The opposite is true—what we eat at a younger age has a more profound and powerful effect on our later life health, compared to what we eat later in life.

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Those that think their diet is good enough or their intake of ALA from walnuts and flax seed is sufficient and do not check their Omega-3 index may be deluding themselves and putting their future at significant neurologic risk. This ability to convert ALA into EPA and then DHA is strongly genetically determined, some can do so adequately, and many cannot; so, your diet cannot accurately predict if you are at risk.

What are the most interesting recent findings in the field of nutritional research and nutritional science?

There have been two significant finding in the field of human nutrition that have revised the thinking of major nutrition researchers worldwide.

• More fat and from nuts and seeds in the diet makes for less heart disease, protects against sudden cardiac death and even reduces cancer deaths and all-cause mortality.

More than 17 long-term studies to date that evaluated heart disease deaths have corroborated this finding, making it conclusive and irrefutable at this point. The increase in nut/seed intake has been shown to be a lifespan enhancer in all cohorts— male, female, black, white, vegan, non-vegan and more. In other words, low fat plant-based diets result in overall shorter lifespans compared to those dietary portfolios with more seeds and nuts. In fact, in the Adventist Health Study 2, heart disease deaths were 39 percent less in the fifth quintile of seed/nut consumption—those eating more than 1.5 ounces a day compared to those eating less than half an ounce.

Can you give us a 4 simple but important steps for vegans to protect themselves from later life diseases?

• Eat a large raw salad everyday with scallion/raw onion • Use well- cooked beans and lentils in soup and stews with mushrooms and onions.

• Eat at least 1.5 ounces a day of nuts/seeds (about half ounce per meal) as salad dressing and vegetable sauces. Include hemp, walnut, flax and chia.

• Even though more animal protein intake has been demonstrated to be lifespan unfavorable, the second surprising but understandable finding over the last decade has been the accumulating evidence that consuming more plant protein is lifespan favorable. That means lower protein plant-based diets such as macrobiotic diets, fruitarian diets and low-fat starch-based plant diets are not as protective as those higher in protein utilizing various beans-greens-nuts-seeds and intact soybeans. Even though lower levels of IGF-1 slow aging and are lifespan favorable—as protein assimilation and bioavailable goes down with aging, some plant-based diets can excessively lower IGF-1 leading to reduced immunity and increased vulnerability to infection and cancer. Again, there are individual difference that may necessitate individualized guidance.

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• Check your Omega-3 index to assure your level is above 4.5

What goes on at your Eat To Live Retreat in San Diego? Do people come just to stay and relax and eat healthfully for a week or so?

We specialize in helping people who know they should eat healthier, but just can’t muster the ability to consistently do this on their own. People actually stay with us 30 – 90 days, but after going through our program, they most often are able to enjoy eating this way and stick with it long term to sustain their recoveries and reap dramatic and long-lasting health benefits.

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CHEF SPOTLIGHT

Cooking in Paradise with Filipino Chef Meryll

by Joyce Malicse Photos by Meryll Montano With over 7,100 islands, the Philippines is home to delicious dishes influenced by different cultures, such as Malay, Spanish and Chinese. We explored Filipino cuisine with Meryll Montano, cookbook author and founder of Vegan Vedas to learn how veganism has shaped how she cooks and views the Filipino experience.

JM: Filipino cuisine is known for being meat-centric, and it can often be difficult to find 100 percent plant-based recipes. What challenges did you face when converting family recipes?

MM: In the beginning, my choice to remove meat products from my diet caused a lot of tension within the family dynamic. The biggest challenge when converting family recipes was having healthy and efficient dialogue within the household about the positive health benefits of eating 100% vegan. In my experience, compassion is always the secret ingredient to making any transition in life an enjoyable challenge and converting family recipes was no different.

JM: Who inspired you to explore vegan Filipino cuisine?

MM: RG is the recipe developer behind Astig Vegan, a vegan Filipino food blog. She was the first of many vegan food bloggers that inspired me to the core of my vegan activism. I have a deep admiration for her loving approach in sharing authentic and soul nourishing Filipino food. Another recipe developer, youtuber, and vegan food blogger I’ve grown to adore over the last seven years is Jasmine Briones of Sweetsimplevegan.

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CHEF SPOTLIGHT

Her ability to make veganism fun, accessible, and entertaining affirms my belief that encouraging others to make healthier choices is much more efficient than blaming, shaming, or guilting people about their food choices.

JM: Your kamayan pop-up dinners are an exciting way to showcase vegan versions of traditional Filipino dishes.

What is your favorite part about hosting these events?

MM: My favorite part of the vegan kayaman experience is the intimacy and connection that is shared at the table.

Kamayan, after all, is a Tagalog word directly translating to “eating with or making a connection with your hands”.

By eating with our hands, we channel our inner child who is more open to the exploration of new flavors and textures such as ones found in fruits and vegetables indigenous to the Philippines. This mind-opening experience helps us bridge our differences at the table through the art of storytelling and deep appreciation of diversity.

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CHEF SPOTLIGHT What should a person do who wants to learn more about your work?

JM: Your cookbook, Stranded in Paradise, is such an inspirational creation. Please tell us more about your cookbook and your biggest takeaway from being stranded on a beautiful island during COVID.

Read my latest book, Eat For Life, and get assistance and support at www.DrFuhrman.com

MM: Stranded in Paradise was birthed as a selfcare project during a time of much needed solidarity, introspection, and self- love. It became a channel for me to digest my emotions and experience during this unprecedented time.

The recipes in this cookbook are an attempt to preserve the beautiful memories I experienced navigating my time on the island as a stranded vegan chef.

The simple island lifestyle graced me with so many blessings. My biggest takeaway from being stranded on Siargao is this: money can buy you happiness, but it cannot buy you a deep sense of joy. Happiness is fleeting, but heartfelt joy comes from the intimate connection you share with yourself, your community, and your environment.

JM: Vegan Filipino cuisine is constantly growing, with more chefs embracing traditional flavors using plant-based ingredients. What are you most excited about when you think of the future of Filipino food?

MM: It’s very exciting to see people revering Filipino ingredients for their unique flavors, vibrant colors, and superfood qualities - respectfully. As for the future, I am most excited to see how Filipino food will continue to attract people of all walks of life to sit at the table together, learn about each other’s heritage, and appreciate each other’s differences.

Meryll’s ayurvedic nutrition courses can be found on www.veganvedas.com. You can also follow her on Instagram at @veganvedas.

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November/December 2021

BINIGNIT TROPICAL TAPIOCA PUDDING

by Meryll Montano There’s something about the heat and humidity of the tropical climate here in the Philippines that makes sweet treats sound so appetizing.

Binignit is the Bisaya name for a popular Filipino sweet treat I grew up knowing as Bilo Bilo made with coconut milk and a variety of sweet fruits, vegetables, and tapioca pearls or chewy mochi balls.

This tropical tapioca pudding is my interpretation of this decadent dessert. It was inspired by the joys of finding yet another exciting ingredient- tapioca pearls- on one of my vegan, treasure hunt market trips.

Directions • Boil water in a large pot. Once the water is boiling, add tapioca pearls and lower heat to medium-low. For the first 5 minutes, be sure to continuously stir the tapioca pearls as they will immediately begin to stick to one another.

Prep Time 10 minutes Cook Time 25 minutes Serves 6

• Tapioca pearls take about 13-15 minutes to cook. If you start to see tapioca pearls clumping again, gently break them up pressing the clump against the pot using the back of a spoon. You will know when they are done when the center is soft and chewy, not hard.

Ingredients 2 16-ounce cans of coconut milk 1 cup fresh jackfruit, cut into shreds or 1 cup mango, small diced

• Once cooked, add two cans of coconut milk, small diced sweet potatoes, and sugar. Mix well and cook for 5-7 minutes depending on how small you chopped your sweet potatoes.

(Be sure heat is on medium-low to prevent sugar from burning)

2 cups senorita bananas, diagonally sliced ¾ cup sweet potatoes, peeled and small diced (super pretty if you can find purple potatoes) 1 ½ cups small tapioca pearls

• Next, add sliced bananas and jackfruit or mango to the pot and turn off heat.

1 cup of brown or coconut sugar

• Garnish with mint and serve warm.

5 cups water Enjoy this comforting dessert or snack with your loved ones.

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Food is really and truly the most effective medicine.

- Dr. Joel Fuhrman

Photo by Edgar Castrejon on Unsplash

RECIPES

Photo by Edgar Castrejon - unsplash

EggplantZucchini Torte

by Cathy Katin-Grazzini

A melt-in-your-mouth creamy eggplant-zucchini torte that tastes indulgent but is guilt-free. An elegant entree and appetizer, this plant-based torte alternates layers of creamy eggplant and squash with a tender buckwheat-potato dough. Doused with red, white and basil sauces, it is melt-in-your-mouth delicious and bursting with flavor. Any excess dough makes fabulous crackers. Vegan. Gluten-oil-salt-free.

Photo by Giordano Katin-Grazzini

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Prep Time: 2 hours

Bake time: 45-55 minutes

Make a 9 by 13” torte to serve 8-12

INGREDIENTS

DIRECTIONS

CRUST

Preheat oven to 350°F/176°C

• 4 cups buckwheat flour • 1/3 full cup golden flax, freshly ground • 4 Tablespoons nutritional yeast • 2 teaspoons onion granules • 2 teaspoons garlic granules • 2 teaspoons dried oregano • Big pinch ground white pepper • 2 large russet potatoes, boiled or microwaved whole until soft • 1 teaspoon shiro (mild, white) miso past RED SAUCE

• 1 red onion, medium dice • 4 cloves garlic, minced • 1 28-oz can good quality, whole organic tomatoes, puréed • Few grinds black pepper • A few tablespoons liquid to deglaze pan (water, no-sodium vegetable broth, dry vermouth, or white wine) • 1 teaspoon aka (red) miso paste WHITE SAUCE

• • • • • • • •

4 Tablespoons tapioca flour 2 Tablespoons nutritional yeast Pinch ground white pepper 1 teaspoon onion granules 1 teaspoon garlic granules ¼ teaspoon nutmeg, freshly ground 2- 2 ½ cups low-fat almond milk ½ teaspoon shiro (mild, white) miso paste

BASIL SAUCE

• 2 cups basil leaves, packed • 1 head garlic, dry roasted and peeled • ½ teaspoon garlic granules • ½ teaspoon onion granules • ¼ cup nutritional yeast • Water, as needed VEGETABLES

• • • • • • • • •

2 graffiti eggplant, sliced 3/16” thick 4 zucchini, sliced 3/16” thick 4 yellow squash, sliced 3/16” thick 1/2 teaspoon ground cinnamon 1/2 teaspoon garlic powder 1/4 teaspoon black pepper Pinch ground nutmeg Pinch ginger powder Pinch cayenne powder

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CRUST Combine all dry crust ingredients and the shiro miso paste in the bowl of a food processor. Pulse several times to combine well. Peel HOT cooked potatoes and rice immediately into the processor bowl. Run processor 1-2 minutes or until dough forms and gathers into a ball. Texture should be very soft and pliant. Remove and wrap in plastic to prevent drying.

VEGETABLES Prep veggies with a mandolin or vegetable sheet cutter for uniform slices or sheets 3/16” thick. Steam separately, just fork tender, about 3-4 minutes. Do not overcook. Set aside.

RED SAUCE Dry sauté onion over medium heat until translucent and beginning to caramelize. Deglaze with a tablespoon or two of liquid. Add garlic and sauté 1 minute. Add tomato purée and stir. Lower flame and simmer 10-15 minutes or until fragrant and slightly condensed. Season with pepper and aka miso to taste.

WHITE SAUCE In a blender add all dry ingredients.

Pulse several times and add the shiro miso paste and almond milk. Blend until smooth. Transfer to a saucepan and bring to a simmer, whisking continually until sauce is smooth and velvety. Remove from heat and whisk occasionally as it cools to prevent the creation of a skin.

BASIL SAUCE Dry roast garlic head by removing loose outer skins and placing in a 375°F/190°C oven for 30 minutes. Cool.

Separate and peel cloves. Combine all dry ingredients in a blender. Add ¼ cup water. Blend on high to create for a smooth, dense sauce, adding as little water as possible.

MAKE THE TORTE 1 This recipe makes a 9 by 13” (22.5 by 33 cm) three-layer torte. Sprinkle a lit-

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tle buckwheat flour on a large board and roll out 1/3 of the dough about 3/16” thick. As the dough begins to adhere to the board with pressure, lift, flour, flip and continue rolling.

2 Cut a rectangle to the size of your pan (glass bakeware is best to avoid sticking). Spread a thin layer of red sauce to the bottom of the pan and lay your first dough layer on it.

Trim to size, if required, and return excess dough to scraps to re-roll.

3 Add a thin layer of red sauce, then eggplant, then white sauce. Drop a few spoonfuls of the basil sauce on top, spreading it thinly (an offset spatula works well here).

4 Reroll out your dough and cut to size. Transfer dough to the pan and trim, if required. Spoon on red sauce and zucchini, then white and basil sauces.

5 Repeat step 4, using yellow squash instead of the zucchini.

6 Add as many layers as your pan permits, stopping ¾” from the rim (the torte will expand as it cooks, and contract when it cools), finishing with a layer of red sauce, dotted with the white and basil sauces.

7 Cover with parchment topped with foil. Bake for 45 minutes or until the torte’s juices are bubbling. Remove parchment/foil and cook for final 5-10 minutes to lightly toast the top.

Transfer to a cooling rack and rest for 20-30 minutes before plating to allow sauces to congeal and set.

MAKING CRACKERS Roll out remaining dough to ¼” thickness. Cut out shapes with your favorite cookie cutters or a pastry wheel.

Spritz with water or brush with almond milk and sprinkle on dried herbs or spice blends or chili powder or onion flakes ~ whatever suits your fancy. Bake on a cookie sheet or directly on a baking stone for 8-10 minutes or until golden and puffy.

Cool on a rack.

Buon appetito!

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Potato Gnocchi with Spicy Lemon Cashew Cream

by Cathy McLellan Are you expecting company over the holidays? How about creating a comforting, flavorful, meal that is melt in your mouth delicious?

Gnocchi, the star of this feast, is what I am talking about. The little pillows of tender pasta are made with 3 simple ingredients – flour, potatoes, and a bit of salt. This version and its decadent creamy sauce are totally free from added oil, dairy, and eggs; what is not to love about that? You will love this two-part recipe; its so easy to make and delicious to share.

Photo by Cathy McLellan

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RECIPE There are two parts to this dish, the gnocchi, and the sauce. We will start with the sauce and then make the gnocchi.

Once we have our two components prepped, the cooking is a breeze and just takes a few minutes.

Most of your work will be in the prep. I like to prep all the ingredients for both components, that way I am sure I have everything, and I prevent those last-minute trips to the grocer. Serve with a beautiful salad, some colorful beans, or peas, for a bit more protein; and you have a delightful, colourful feast.

Serves 4 | Prep Time 60 minutes | Cooking Time 5 minutes INGREDIENTS

DIRECTIONS

POTATO GNOCCHI

POTATO GNOCCHI

• 3 cups Potatoes.

I used 1 cup of sweet orange potato (could use purple) and 2 cups russet potatoes.

• Bake potatoes till tender, remove skin.

• Mash with a potato ricer, best to make the pasta when potatoes are still warm.

• Add salt to the flour.

• 1 cup flour. I used 2/3 cup unbleached white flour and 1/3 cup cake flour.

• Add 2/3rds of the flour mixture to the potatoes.

• Pinch of salt

DIRECTIONS

• Mix with a bench scraper.

• Gently knead by hand to get a medium firm texture. Not too dry, not too moist. Do not over knead.

INGREDIENTS

SPICY LEMON CASHEW CREAM

SPICY LEMON CASHEW CREAM

• Soak the raw cashews in fresh water for minimum of 2 hours, rinse and drain.

• 2 cups raw cashews • 4-6 Tablespoons fresh squeezed lemon juice • 1/2-T tablespoons lemon zest • 3-5 cloves garlic • ¼ to 1/2 teaspoon red chilli flakes or 2-3 teaspoons hot sauce • 2 Medjool dates pitted.

• 2 teaspoon Dijon mustard • 3 cups water • 1/2 -1 teaspoon salt and pepper (each) could sub 1/2 Tablespoon miso paste for salt.

• Add your rinsed cashews to a blender.

• Add the remaining ingredients: lemon juice, lemon zest, garlic, chili flakes, pitted dates, mustard, water, salt, and pepper.

• Blend on medium and then high speed to reach a super smooth texture.

• Taste and adjust flavors as suit you.

It will be quite thin, put aside for a few moments.

PUTTING IT ALL TOGETHER

• Bring a large pot of salted water to a gentle boil.

• Pour your sauce into another pot and heat up slowly, stirring occasionally with a whisk. The sauce will be thin to start and will thicken quite a bit when you add it to the pasta.

• Add gnocchi to the boiling water and gently boil till they float to the top. Remove with a slotted spoon and drain well.

• Add a bit of the sauce to your plate, next add some of your well drained gnocchi and add a bit more sauce to your liking.

• Garnish and add sides for a perfect meal. I garnished with baked tomatoes and onion, fresh parsley, and steamed green beans on the side.

Holiday

Lentil

with All the Trimmings

Loaf

by Camillo Sabella

Food Styling and Photos

by Chef Camillo Sabella VEGWORLD

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November/December 2021

Lentil Vegetable Loaf This dish is packed with flavor and makes for a delicious holiday entrée sure to please everyone at your table.

You can make this loaf a day ahead or hours before your meal. These recipes will serve 6 to 8 guests.

INGREDIENTS • • • • • • • •

1 ¼ cups dry brown lentils 3 cups vegetable broth 4 Tablespoons golden ground flax seed meal ½ cup water 3 Tablespoons olive oil 4 cloves garlic, grated 1 medium onion, finely diced 1 small red bell pepper, finely diced

• • • • • • •

1 small green bell pepper, finely diced 1 large carrot, finely diced 1 large celery stalk, finely diced 2 leeks, white part only, finely diced ¾ cup gluten-free rolled oats ½ cup gluten-free oat flour 2 teaspoons Italian seasoning

• •

1 teaspoon ground cumin ¼ cup flat Italian parsley, remove stems and chop

Glaze • 3 Tablespoons organic ketchup • 1 Tablespoon balsamic glaze • 1 Tablespoon pure maple syrup

DIRECTIONS •

Preheat oven to 350 degrees Fahrenheit.

•

repare lentils: Rinse lentils, removing odd pieces. In a large pot, P add the vegetable broth and bring to a boil. Reduce heat, cover and simmer about 35-40 minutes, stirring occasionally. Once done, uncover and set aside to cool. There should be a little bit of water in the pot. Don’t drain the water. The lentils will thicken as they cool.

Cool for about 15 minutes. Also, the lentils will be a little mushy.

This is OK. About ¾ of the mixture will be pureed later when the mixture cools.

•

Make flaxseed egg substitute: In a small bowl, combine the flax seed meal and the ½ cup water. Set aside for 10 minutes.

•

Sauté vegetables and spices: In a sauté pan, heat oil or water over medium heat. Sauté garlic, onion, bell peppers, carrots, leeks and celery for about 5 minutes. Add spices, mixing well to incorporate.

Set aside to cool.

•

Mash the lentils: Using an immersion blender, food processor, back of a fork, or a potato masher, blend ¾ of the lentil mixture.

•

Assemble the lentil loaf: Combine sautéed vegetable with the lentils, parsley, oats, oat flour and flax egg.

Mix well. Taste, adding salt and pepper to taste. You can also add any other herb or spice you might like.

Line a loaf pan with parchment paper, letting the paper overlap the side of the pan for easy removal later.

Place mixture into loaf pan. Press mixture firmly into loaf pan, pressing down firmly, filling in along the pan’s edges.

•

Glaze: Combine the above Glaze ingredients into a small bowl. Mix until incorporated. Spoon glade over top of the lentil loaf.

•

Bake: Place on center rack of oven. Bake for 45-50 minutes. Remove from oven and let cool. Best to cool overnight or at least 3 hours in the refrigerator. Cooling well enables you to slice the loaf nicely.

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VEGWORLD

R OA S T E D

Brussels Sprouts with Apples & Pomegranate Seeds This dish makes a great Autumn side dish, and a festive addition to your holiday table!

Prep Time: 15 minutes

Mushroom Sage Gravy

Cook Time: 45 minutes

Ingredients

This savory vegan gravy is simple to prepare and ready within an hour. It’s a delicious addition to any holiday meal.

• 2 pounds Brussels sprouts, trimmed and cut in half • 3 Tablespoons olive oil

Prep Time: 5 minutes

• 1 teaspoon garlic powder

Ingredients

• 1 teaspoon onion powder • 2 Granny Smith apples, peeled, cored, and diced small • 2 Tablespoons balsamic glaze • ¼ cup pomegranate seeds • salt and ground black pepper, to taste

Instructions •

Preheat oven to 375 degrees Fahrenheit.

• Slice the ends off the Brussels sprouts and cut the sprouts in half, lengthwise. Place all sprouts into a large bowl and add the Granny Smith apples. Add olive oil, garlic powder, onion powder, salt, and ground black pepper to taste. Mix well with a rubber spatula to combine the ingredients.

• • • • • • • • • • • •

3 Tablespoons olive oil 4 ounces shiitake mushrooms, trim stems and slice thin 10 ounces white button mushrooms, trim stems and slice thin 1 medium sweet white onion, peeled and sliced thin 4 cloves garlic, grated ½ cup white wine 3 ½ cups vegetable stock 2 teaspoons agave 2 Tablespoons coconut aminos 2 tablespoons all-purpose flour or arrowroot ½ cup cold water 10 fresh sage leaves, remove stems and chop

•

salt and ground black pepper to taste

Instructions •

Heat olive oil in a saucepan over medium-high heat. Add mushrooms. Sauté for 10 minutes, stirring occasionally with a wooden spoon.

•

Add onion and cook an additional 5 minutes. Add garlic and cook for 5 minutes. Deglaze by adding white wine to the sauce-

• Line a sheet tray with parchment paper.

Transfer the mixture from the bowl to the sheet tray. Place tray in preheated oven.

Roast for 45 minutes.

pan. Reduce heat and cook for 5 minutes. Add vegetable stock, coconut aminos and agave. Bring to a boil then simmer.

•

Combine flout and cold water in a bowl, stirring until smooth.

This is called a slurry. Add slurry to the saucepan, return

• Remove sheet tray from oven. Transfer the roasted mixture into a large serving bowl. Drizzle with balsamic glaze.

Sprinkle with pomegranate seeds.

VEGWORLD

Cook Time: 40 minutes

to a boil then reduce to simmer. Simmer for 5 minutes until slightly thickened, stirring occasionally.

•

Add sage, salt and pepper to taste. Simmer an additional 10 minutes.

54

November/December 2021

Whipped Maple

Sweet Potatoes

with Roasted Pecans

Whipped sweet potatoes are a holiday favorite. This version is dairy-free, vegan and refinedsugar free and guaranteed to please your guests!

Prep Time: 5 minutes

Cook Time: 55 minutes

Ingredients • 6 medium sweet potatoes, scrubbed

• Pinch ground nutmeg

• ½ cup pure unsweetened canned coconut milk

• salt and ground black pepper to taste

• 2 Tablespoons pure maple syrup

• ¼ cup roasted pecans, chopped

• ¼ teaspoon ground cinnamon

Instructions • Preheat oven Fahrenheit.

to

375

degrees

• Prick sweet potatoes all over with a fork. Line a sheet tray with parchment paper. Place potatoes on sheet tray. Roast for 55 minutes until potatoes are very soft.

Remove the sheet tray of potatoes from the oven.

• In a small sauce pot, heat the coconut milk, maple syrup, ground cinnamon and ground nutmeg over low heat. Keep warm (not hot) until ready to puree the potatoes.

• When the potatoes are cool enough to handle, peel the skin off with a spoon and scoop the flesh into the bowl of a food processor. Add the warmed seasoned coconut milk mixture to the bowl and puree until smooth. Season with salt and ground black pepper to taste.

• Remove from food processor. Transfer to a serving bowl.

Add pecans.

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VEGWORLD

Brooklyn

Blackout Cake by

Fran Costigan

My family moved from Brooklyn to Long Island when I was five years old, but my father traveled

back to Brooklyn every weekend to buy the iconic Ebinger Bakery Blackout Cake we adored. This cake was composed of three fudgy layers, each slathered with a rich and creamy chocolate pudding, frosted with the same pudding, and then showered with chocolate cake crumbs made from a fourth layer. When I set about creating a vegan version, I knew it had to be a perfect rendition for the New Yorkers— especially Brooklynites— who grew up eating this beloved cake. I am proud to say I’ve served this cake to friends who were Ebinger fans and Brooklyn natives, and they all swear it is as good as the original.

This showstopper of a cake is easy to assemble, requiring only that creamy chocolate pudding be spread between the layers and on the sides and top. There’s no need to be fussy about smoothing the pudding, since it’s the thick covering of crumbs that creates the final “WOW!” The cake layers can be made ahead and frozen, and the pudding can be made a day ahead and refrigerated.

Recipe adapted from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts by Fran Costigan (Running Press) Photo by Hannah Kaminsky VEGWORLD

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November/December 2021

Makes one three-layer cake, 12 to 14 servings | Prep Time: 1 hour |

Bake Time: 30 to 35 minutes

Cake Ingredients • 2 cups / 414 grams organic granulated cane sugar • 3 cups / 386 grams all-purpose flour • 2 ⁄3 cup / 66 grams non-alkalized cocoa powder • 2 teaspoons / 10 grams baking soda • 1 teaspoon / 5 grams fine sea salt

• 2 cups / 480 ml water, at room temperature • 2 ⁄3 cup / 160 ml neutral vegetable oil or mild flavored extra-virgin olive oil • 3 tablespoons / 45 ml pure maple syrup, Grade A dark

• 2 tablespoons / 30 ml apple cider or white vinegar • 1 tablespoon / 15 ml pure vanilla extract • 1 teaspoon / 5 ml chocolate extract (optional)

• Position a rack in the middle of the oven and preheat to 350 ̊ F/ 180C. Oil the sides and bottoms of two 9 x 3-inch/ 23 x 7.6-cm round cake pans. Line the bottoms with parchment circles. Do not oil the paper.

• Place a wire mesh strainer over a large bowl. Add the sugar, flour, cocoa, baking soda, and salt to the strainer and stir with a wire whisk to sift the ingredients into the bowl. Whisk to aerate.

• Whisk the water, oil, maple syrup, vinegar, vanilla, and chocolate extract (if using) in a separate medium bowl until emulsified. Pour into the dry mixture

and whisk until the batter is smooth.

• Divide the batter between the pans.

Rotate the pans to level the batter and tap them lightly on the counter to eliminate air bubbles.

• Bake on the middle rack for 30 to 35 minutes, or until the tops of the cakes are set, the sides have started to pull away from the pan, and a wooden toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.

• Set the pans on wire cooling racks.

After 5 minutes, run a thin knife around the sides of each cake to release the

sides of the cake from the pan. Invert each cake onto a rack. Remove the pans and carefully peel off the parchment paper. It is fine to cool the cakes bottom side up.

• When the cakes are completely cool, slide a 9-inch cardboard cake circle under each one. Wrap the layers with plastic wrap and refrigerate for about 1 hour, or until cold.

• Keeping: It’s best to serve this cake within 24 hours, but it will hold up for a day longer in the refrigerator.

Almost-Instant

Note: The cornstarch is crucial to get the right texture for this pudding. Using arrowroot would result in pudding with a soft, stringy, and altogether unpleasant texture.

• Refrigerate until cold before using or up to 24 hours.

Cake Instructions

Chocolate Pudding The recipe for Almost Instant Chocolate Pudding is doubled here for this cake and refrigerated before using. Do make a single recipe sometime to enjoy warm, real chocolate pudding Makes 4 1/2 cups You’ll have some pudding left over to snack on.

Cook Time 15 to 20 minutes

Pudding Ingredients • 1 cup /222 grams organic granulated cane sugar • 1/2 cup /56 grams organic cornstarch (do not use arrowroot, see Note) • 1/2 cup /50 grams Dutch-process cocoa powder • 1/2 teaspoon fine sea salt • 30 ounces / 888 ml oat, soy, or almond milk • 3 ounces /86 grams chocolate (any percentage) chopped into small pieces • 2 teaspoons /10 ml pure vanilla extract

The Holiday Issue

Instructions • Sift the sugar, cornstarch, cocoa powder, and salt through a wire mesh strainer into a large saucepan. Stir the milk in slowly until the dry ingredients are moistened.

• Cook over medium-high heat, whisking frequently, until the mixture begins to thicken and is close to a boil. Adjust the heat as needed to get a full boil, but don’t let it be so high that the bottom scorches. As soon as the pudding starts to boil, it will thicken to pudding consistency. Immediately lower the heat and boil gently for another minute, stirring frequently, with a silicone spatula, making sure you reach the bottom.

• Remove the saucepan from the heat.

Add the chocolate and stir with the silicone spatula until the chocolate is melted and incorporated. Stir in the vanilla.

• Spoon the pudding into a bowl. Cover the surface with plastic wrap, making sure the wrap adheres to the pudding to prevent a skin from forming.

57

• Assemble the Cake • Use a long, serrated knife to slice each cold layer in half horizontally to make four layers. Crumble one of the layers into a food processor. Pulse the processor to make medium-size crumbs.

Pour the crumbs into a bowl.

• Line a rimmed baking sheet with parchment paper. Place one of the remaining three layers, still on the cake circle, on the baking sheet.

Spread with a scant cup of the pudding. Place a second cake layer on the pudding, board side up. Remove the board and spread the layer with another scant cup of pudding. Slip the board under the last layer and invert it onto the cake. Spread with another scant cup of the pudding. Refrigerate the cake and remaining pudding for 20 minutes. It is easier to finish a cold cake.

• Cover the sides of the cake with the remaining pudding. Sprinkle the top and sides of the cake liberally with the cake crumbs, completely covering the pudding. Pat the crumbs lightly to make sure they adhere. Use all the crumbs, even the ones that fall onto the paper.

VEGWORLD

POLENTA PEAR Rosemary Cake

BY CAROLE LEVY While you may not be able to take a trip to the Italian countryside anytime soon, this simple cake will make you feel like you just stepped off a cobblestone street into an old-world bakery. My whole food plant-based recipe does not include any processed sugar, eggs, oil, or salt. The combination of polenta, almond, and fresh rosemary meld to create a uniquely Italian dessert that will make you swoon.

Photos by Carole Levy

VEGWORLD

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November/December 2021

RECIPE Prep Time: 20 minutes Bake Time: 40-45 minutes Makes (1) 8” Cake 8-10 Servings INGREDIENTS •

2 firm-ripe pears, peeled,

DIRECTIONS Preheat oven to 350°F

cored, and sliced thinly

Line the bottom of an 8” springform pan with parchment paper

•

¾ cup polenta

•

•

½ cup plus 2 Tablespoons

Prepare pears by peeling coring and slicing as thin as possible (1⁄8” thickness), squeeze lemon juice over pears so they don’t brown. Set aside.

•

In a large bowl, combine dry ingredients: polenta, almond flour, baking powder, baking soda and nutmeg. Set aside.

almond flour •

¾ teaspoon baking powder

•

¾ teaspoon baking soda

•

•

½ cup date paste

In a small bowl, combine wet ingredients: date paste, yogurt, vanilla, almond extract, and zest.

•

•

¼ teaspoon nutmeg

Pour aquafaba into a bowl and whisk until stiff peaks form.

•

6 Tablespoons plant-based

•

Fold the wet ingredients into the dry ingredients and mix until fully combined. Take the whipped

yogurt •

aquafaba and fold gently fold into the batter, try not to overmix, as you don’t want to deflate the aquafaba.

1 teaspoon almond extract

•

•

• Starting on the outside edge, begin to arrange the sliced pears on top of the batter, overlapping slices to make a decorative pattern.

Continue layering pears working towards the center until cake is completely covered.

2 lemons, juiced plus 1 teaspoon zest

•

8 Tablespoons aquafaba, chilled

•

1 teaspoon fresh rosemary, chopped

•

⅓-½ apricot spread thinned with 2 Tablespoons lemon juice

Pour batter into prepared pan.

•

Gently glaze the top of the cake with apricot glaze. Be careful not to move the fruit.

•

Bake 40-45 minutes, the top will be brown, and the fruit will be cooked. You can use a skewer to test the center of the cake. During the last 10 minutes of baking, sprinkle the cake with fresh chopped rosemary and reglaze the cake, to give a glistening shine.

Chef notes: • This cake can be made with any fresh fruit which is in season. (Peaches, blueberries, figs, apples.).

• I use (1) 5.3 oz container of Forager Cashew milk yogurt, unsweetened plain.

• The best baking pears are Bosc red pear, red and green D'Anjou pears, Bartlett, Forelle, and Concorde pears.

The Holiday Issue

59

VEGWORLD

JOIN THE VEGAN

EVOLUTION

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