v.curiositysummer 2015issue 1eat. live. travel. vegan.SummerCampcampfire cooking+ tips for yourgreat outdooradventureHike In SedonaTheFlavors ofSummerMango-Mint Smoothie - The Very First Fresh Start Feature with the Simple Kitchen!
It felt like scaling a cliff,in the dark, in astrange place, withouttoes or fingers, butwith a crowd at the topcheering for you.That's what creatingthis first edition was.With a collision of peculiar circumstances in summer 2013, myhusband and I went vegan. The details aren't important, but thefact that I'm a foodie is. I coveted my cookbooks as my nightlyreading and subscribed to all manner of cooking magazines.Unfortunately, they were laden with ingredients I no longerwanted on my plate or even in my home. So taking on plantbasedmeals became an adventure. I had to learn how to cookall over again.For a while there, it was a lot of Oreos and spaghetti and potatochips! And that's completely OK. We had considered ourselves"conscious" eaters before we swapped the beef for beets, so Iknew I'd figure it out even through the carb-coma. One can'tstarve till they sort out what to do with tofu. Very slowly I learnedwhat nooch was, the power of raw cashews, and how to cookintuitively again. Without even realizing it, my world was crackedWIDE open, and my passionate relationship with food deepenedeven more.I missed my magazines though. Cookbooks didn't change withthe seasons or have new, updated ideas for pumpkin carving.Cookbooks wouldn't have party setups or travel ideas. I missedthe photos, the ideas, the lifestyle features, and of course, therecipes. I couldn't wait to get my hot little hands on the latestissues. Even though I discovered some amazing sites andpublications, they just didn't fill the homey, sentimental need Ihad. And, I wanted a safe place to send my v-curious family andfriends (who took our new lifestyle in stride) that didn't haveoppressive undertones. Any step they took, however small, wasa step in the right direction, and I wanted to celebrate (andnormalize) that. And so, v.curiosity was born. (Cont...)
It started out just as an idea. As all things do. My husband (Rob) and I have a successful beautycompany in Las Vegas with some of the best hair and makeup artists in town. My very first lovewas doing makeup, and Rob arrived shortly after. Working in a creative industry fueled me, and Iknew I wanted to keep on creating. We had been tossing around different ideas that could be agood fit for us, and for a few months and oh-so-many bottles of wine we kicked it around. Nomatter what else we mulled over, we kept coming back to this idea. We couldn't stop talkingabout it. A digital, vegan, lifestyle magazine for the vegan and the v-curious. The idea that wecould create a publication that would appeal to the same crowds that picked up non-vegancooking and lifestyle magazines was just too alluring. "It's not a vegan magazine. It's a food andlifestyle magazine that just happens to be 100% vegan." Your grandma could pull out a cookierecipe to try. Your brother might want to read up on DIY trail mixes for the kids. Your friend islooking to power up for her new gym routine and needs smoothie ideas. This is a place whereyou don't have to be vegan, you can just be v-curious, make something incredible to eat, andlearn how to plant a window herb garden.As I sit here writing my first opening editors letter, my throat is tight with all the love and supportwe have received. I'm not ashamed to admit that (at least as of now), I can barely take a decentphone photo and shamelessly tapped into our network of dynamic photographers. Friends andfamily, none of whom are vegan (yet!) have rallied to loan us cookware, teach us how to start acampfire, model, and so much more. Going from the makeup world to the publishing world hasbeen incredibly hard, and it would have been flat out impossible without the overwhelmingsupport of my (omnivore) loved ones. On the occasions where I really wanted to quit, I couldn'tbring myself to tell them their efforts had been in vain. They kept me going. So did wine. A niceSauvignon Blanc pairs well with salty tears.Cheers! Here's to the very first edition of v.curiosity. May you always be curious!he must havedone something!Our first shoot!That's a wrap!xoxo,amelia
creative directoramelia coopercontributorskristen hansenskilled and perfectly sweet photographer behindthe lens of our campfire shootwww.kmh-photography.comchelsea dinsmorefood blogger. globe trotter.photographer of yummy things.www.thesimplekitchen.netdalisa cooperrebel photographer. wedding maverick.behind the lens of our savory summer recipes.http://www.dalisacooper.commicheline "moose"recipe creator. food photographer.giggle-inducer on her blog.theminiaturemoose.com
fresh startMango-MintGreen Smoothie1.5 cups tropical fruit -1 cup light coconut milk - 1 cup coconut waterJuice of 1 lime - 2 cups spinach or other leafy greens - 1 cup mint leaves(stems removed ) Handful of ice or more (will vary depending on whetheryour fruit is fresh or frozen) - Optional: 1-2 Tbsp chia seeds and/or nutbutter for added healthy fatCheck out more of Chelsea's amazingrecipes at www.thesimplekitchen.net
apparel for the rulers of the plant kingdomwww.VeganRoyalty.com
his & herssummer 20151) Every Man Jack Shave Cream for Sensitive Skin will help keep him smootheven after a few lazy un-shaven beach days. 2) Alba Botanica HawaiianSunscreen will keep the burns away on sunny days. 3) Arbonne Liquid SunshineSelf Tanner will keep your body bronzed without the sun damage.
eatsummer 2015The ideal growing season of summer is theperfect time to try all those new recipes with hard-to-find vegetables and fruits,whip up cold fruit-infused desserts, and make the best jam from all the sunripenedberries. There is no time like it to play in the kitchen and discover newwell-loved recipes! From crisp salads to our Lime-In-The-Coconut Tart, we'vegot some ideas to keep you clever in the dog days.
eatsummer 2015ThreeIngredientSconesIncredibly simpleand decadentlyfluffyVanillaCinnamonPeach JamMake the mostout of those freshpeachesBlack & BlueGingerJamGet your berry fixwhile they are inseason!RawStrawberryBasil JamToo hot to cook? Alively jam, no stoverequired
eatsummer 2015Vanilla Cinnamon Peach Jam4 c diced fresh peaches * 2 vanilla bean pods, split andseeds scraped out (or 1 tbsp pure vanilla) * ½ c agavesyrup * ½ tsp ground cinnamon * 2 tbsp chia seedsRinse, pit, and dice peaches. Place peaches, vanilla,agave, and cinnamon in a small sauce pan over low heat.Bring to a simmer and cook for about 20 minutes. Usingthe back of a wooden spoon, gently smash the peachesagainst the side of the pan till no whole pieces remain.Remove from heat and stir in chia seeds. Allow to cooland transfer to clean jam jar.Black & Blue Ginger Jam1 c frozen blueberries * 1 c frozen blackberries * 1/2 tspground ginger * 1/4 c agave syrup * 2 tbsp chia seedsPlace all ingredients except for chia seeds in a smallsaucepan and set over very low heat. Cook for about 20minutes on a low simmer, then begin squashing theberries against the side of the pan with a wooden spoontill no whole berries remain. Simmer for 5 more minutes,then remove from heat and stir in chia seeds. Allow tocool 10 min, then transfer to clean jam jar. Refrigerate atleast 4 hours.Raw Strawberry-Basil Jam2 c fresh strawberries (about half a pound, roughlychopped then measured) * 5-7 large basil leaves * 1/8 cagave syrup * Juice of 1/2 lemon * 1 tbsp chia seedsCombine all ingredients except chia seeds into foodprocesssor. Pulse until no large pieces remain. Stir in chiaseeds and chill for 4 hours. Make in small batches and eatwithin 2 days.
eatsummer 20153 Ingredient SconesRecipe by Micheline "Moose"2 cups fresh Self-Rising Flour, plus 1 to 2 Tablespoons of additional flour if necessary*2 Tablespoons Sugar, plus 1 teaspoon1 1/2 cups canned room temperature Coconut Milk, stirred, plus 1 TablespoonPreheat the oven to 425 degrees F. In a medium bowl, mix flour and sugar. Stir in coconut milkuntil just combined. Dump the mixture onto a floured surface and gently fold 4 to 5 times untilmixture has an even texture and no longer sticky. Do NOTover-mix the dough or it will become tough. If your dough isstill too sticky, add more flour and fold a couple more times.Shape into an 8" square, 1" thick, and cut into 8 triangles usinga pizza cutter or sharp knife. Keep pieces together. Brush withadditional tablespoon of coconut milk. Bake on a parchmentlinedbaking sheet, on the top rack of the oven, for 17 to 20minutes.try more ofMichelinesrecipes!theminiaturemoose.com
eatsummer 2015Artichoke Bruschetta1 can artichoke heartsin water3 tbsp capers in brine2 cloves garlic, minced1/2 tsp sea salt1/4 c extra virgin oliveoil2 tbsp white winevinegar1 baguetteolive oil, for brushingIn a medium bowl, combine garlic, salt, olive oil, and vinegar. Whisk with fork until combined,add capers. Drain artichoke hearts, and chop roughly into smaller pieces. Add artichoke heartsto bowl and toss lightly to combine.Slice baguette, brush with olive oil and toast in 425 oven for 5-7 minutes or until golden brown.Serve bruschetta long toasted baguette slices.
eatsummer 2015The Vineyard Chop
eatsummer 2015The Vineyard Chop20 oz (aprox 8-10 c) mixed light anddark baby greens1 can drained and rinsed white beans3 roma tomatoes10-12 large basil leaves1/2 bunch scallions4 cloves crushed garlicjuice 1 lemon1/2 c olive oil1/4 c white wine vinegar1 tsp saltIn a very large salad serving bowl, combine garlic, lemon juice, olive oil, white wine vinegar,and salt. Whisk to emulsify and let stand.Rinse and slice scallions into smaller pieces, add to bowl with dressing along with well-drainedwhite beans. Chop baby greens into smaller pieces resembling large confetti, add to bowl. Donot mix yet. Rinse basil leaves and pat dry, then stack and tightly roll. Slice the rolled basilleaves very thinly to create a chiffonade, add to bowl. Slice the tops off tomatoes and removeseeds, then chop into small dice and add. Gently toss salad together, scooping from thebottom of the bowl up and over to distribute dressing. Serve immediately. Yields about 6-8servings.may we suggest...Tart and acidic greens go well with lighter, chilledwhites. While you may be tempted to reach foryour trusty Chardonnay, may we suggest insteadpairing this salad with the 2014 HagafenSauvignon Blanc. Not too sweet but with faintfruit and floral notes, dry with grapefruit, thisparticular wine pairs beautifully with more acidicdishes like the Vineyard Chop.
eatsummer 2015Potato & Kale Hash with Lemon & Tarragon2 lbs small red or yellow potatoes, medium diced1 medium yellow onion, medium diced1 bunch kale, rinsed and roughly chopped2 tbsp olive oil + extra2 cloves minced garlicJuice of 1 lemon1 tbsp salt1 tbsp tarragonHeat oil in a large, cast iron skilled till hot. Add potatoes and cook, stirring occassionally,for about 15 minutes or until they start to get soft but aren't quite done yet. Add onionand salt, continue to cook another 7-9 minutes or until onion is starting to develop a richgolden color. Add kale, an extra drizzle of oil, garlic, lemon juice, and tarragon. Cook foran additional 5-10 minutes, until potatoes are soft and kale is wilted. Yields 4 servings.
eatsummer 2015Caramelized Peppers & Pasta1 red bell pepper1 orange bell pepper1 yellow bell pepper1 medium yellow onion6 cloves crushed garlic1 tbsp salt1/2 c olive oil1/2 lb whole-wheat spaghettifresh oregano stems for servingRinse bell peppers, remove core and seeds. Thinly slice into long strips. Remove skin fromonion, slice in two large half-moons and then thinly slice into strips. Add peppers, onions, garlic,salt, and olive oil to medium heavy-bottom non-stick pot and set on low. Allow to cook over verylow heat, stirring occasionally, 1 hour to 1.5 hours. (This can also be done in a crock pot). Whenvegetables are close to being done, bring a pot of water to boil and cook spaghetti. Drain pastathen add to pot with peppers and onions, tossing gently to combine. Add roughly chopped freshoregano stems and serve.
eatsummer 2015Lime-In-The-Coconut Tart2 c shredded coconut1 c macadamia nuts2 tbs vegan butter1 can coconut milk, separated*1 12.3 oz package firm silkentofu1/2 c agave3 tbsp arrowroot powder1/2 c lime juicezest of 2 limesIn a food processor, pulse macadamia nuts several times until no large pieces remain. Addcoconut and vegan butter, and pulse to combine. Be sure not to puree into a paste.Press coconut-macadamia nut mixture into a springform pan, coming up about halfway up thesides. Place in oven at 350 and bake about 15 minutes, or until firm and golden brown. Removefrom oven and allow to cool completely.Wipe out food processor. Add the cream only from the coconut milk, tofu, agave, arrowrootpowder, lime juice and zest. Blend until combined, scraping down sides of bowl occassionally.Pour lime mixture into cooled crust and smooth the top. Refrigerate for at least 8 hours. Releasethe sides of pan and serve.*To seperate a can of coconut milk, place can in refridgerator a few hours before needing. Thethick, opaque cream will seperate from the coconut. Scoop it out, careful not to get any of thecoconut water.
livesummer 2015and just likethat, summeris back again.It's fairly safe to say that the year is divided up into three parts:Summer, Fall, and Christmas. We prattle through the months andthe semantics of the actual Gregorian calendar, but marking timetends to come from one of those three feelings (because they allhave a very different feeling), or marked otherwise by major, lifealtering events. No one really references April when trying torecall a sweet memory. The peak of summer marks thecrest of the year, like a thrill ride at a theme park. Up, up,up we go, anticipation building, and somewhere aroundlate July we tip over the top and go from a long, uphillstretch to woosh woosh woosh down. Long, sunny dayslay before us, filled with vacations and swimming andgrilling and all sorts of wonderful things only the rightweather can allow for.With the best mountains often shut down andsectioned off later in the year for the coming winter'ssnow sports, the dog days of summer are theperfect opportunity to rekindle a relationship withthe great outdoors. Even the desert oftenprovides some kind of mountain range withinreasonable driving distance, and the perks of being higher up withcooler air are tempting. Better yet are the smoky, rich flavors only ameal cooked over a campfire can deliver. So gather your gear, markyour calendars, and outfit your kids: We're going camping.
livesummer 2015Dutch Ovens are the ideal campfire cooking pot,sturdy enough to hold up to direct heat. Be sureto season well at least once before leaving ifyour buying it new for your trip.Prep as much of your food asyou can prior to leaving: chop ingredients,par-boil longer-cooking vegetables. You'll berewarded with a faster, easier dinner aftera long day hiking.Taking the little ones out for the first time?Try doing a longer outdoor day trip first. Youcan see how they react and make notes ofthings you'll need, like extra babysunscreen.
livesummer 2015bbq campfire chiliThe rich, meaty mouth feel in this BBQ chilicomes from dry TVP. Bonus points for nothaving to worry about keeping the temp lowenough for it's real counterpart!Before you leave:- Chop the onion and bell peppers, addall together in one plastic zip bag- Mix together chili powder, garlicpowder, chili pepper, black pepper, andsalt in one plastic zip bag- Open, drain, and rinse both beans andcorn, place in one plastic zip bag2 tbs vegetable oil1 onion, finely chopped1 green bell pepper, finely chopped1 red bell pepper, finely chopped2 tbs chili powder1/2 tsp crushed chili pepper1 tsp garlic powder1 tsp black pepper1 tsp smoked salt1 6oz can tomato paste1 can kidney beans, drained and rinsed1 can black beans, drained and rinsed1 can sweet corn1 can fire-roasted tomatoes1 cup TVP1 cup prepared BBQ sauce (we recommendhickory style, read label to be sure its vegan)To Prepare:Heat oil in dutch oven over medium-hot coals. When oil is hot, add the bag of peppers andonions, cook for about 5 minutes. Next, add the bag of spices and stir to coat. Allow to cook foranother 5-7 minutes, toasting the spices. Add all the remaining ingredients except TVP and stir.In a seperate bowl, stir one cup of water with the TVP and let sit for five minutes or so, or untilTVP begins to absorb water. Add the contents of the bowl, including any remaining water, to thepot and stir. Cover, add coals to dutch oven lid, and allow to bubble for about 30 minutes, stirringoccasionally.Tip: Don't forget the charcoal! Wood-burningfires add ambiance, but nothing works as well ashigh quality coals when it comes to campfire cooking.
livesummer 2015Oatmeal Stuffed ApplesNot quite an apple crisp but could be adessert masquerading as breakfast, thesestuffed apples are nearly as fun to make asthey are warming on a chilly outdoormorning.6 apples (Granny Smith, Fuji, Honey Crisp allwork well)1 cup quick-cook rolled oats2 tbs cup organic brown sugar1/8 cup maple syrup thinned with 1/8 cup water1 tsp cinnamon1/2 tsp nutmeg2 tbs vegan butter, dicedBefore you leave:- Mix oats, brown sugar, cinnamon, and nutmegin a zip top plastic bag- Rinse apples wellTo Prepare:Core the apples using a melon baller. Get outthe whole core and seeds, as well as some ofthe flesh, to make a well in the apple. Do notcore through the bottom of the apple, and try tokeep the hole at the top as small as possible.Empty the bag of oats and spices in a mixingbow, then use your fingers to crumble in thebutter till combined. Mix the maple syrup andwater, and pour over oats, stirring to combine.Place oats back in their original bag, snip acorner of the bag off, and pipe the oatmealmixture into the apples. Do not over-fill. Oncethe apples are all filled, wrap tightly in twoseperate sheets of foil, being sure no parts ofthe apple show through. Place apples along theouter edges of coals or campfire, roatatingoccassionally, for about 45 minutes. Verycarefully open apples and serve.
livesummer 2015Dutch Oven"Sausage" AndPotatoesHearty and smoky, all at once.Perfect ending for a day ofbrisk hiking through thewoods!2 lbs small red potatoes1 package vegan sausage (wereccommend Tofurky Chick'nApple)1 large onion2 tbsp garlic powder1 tsp paprika1 tbs black pepper1 tsp smoked salt1/4 cup vegetable oilBefore you leave:- Scrub and roughly dice potatoes and freeze inplastic bag- Chop sausage in to roughly 1 inch rounds, place inplastic bag- Quarter onion and thinly slice, place in plastic bag- Mix all seasonings together in one plastic bagTip: Bring a large container of plainsalt. When dutch oven is cool, pour inplenty of salt to scrub out stuck-on bitsand absorb oil. Shake out salt anddust out then re-oil for yournext use!To Prepare:Place oil in dutch oven and place over hot coals. Once oil is hot, add onion and allow to cookfor about five minutes, stirring occasionally. Add potatoes and seasonings, cover with dutchoven lid, adding coals to the top of the lid, allow to cook for another 20 minutes, stirringoccasionally. Once potatoes are almost done but not quite, add vegan sausage in, combine,and recover with lid. If necessary, add more hot coals underneath the dutch oven. Cook foranother 15-20 minutes, stirring a few times, until parts of the potatoes and sausage are crispy.
Campfire Kebabslivesummer 2015Grilled veggies trumps their boiled, soggycounterparts and campfire roasted veggies trumpsthem all!1 lb small potatoes1 lb whole brussel sprouts, ends trimmed1 8oz package mushrooms4 whole frozen corn-on-the-cob1 package Tofurky Sausage (we recommend Andouille)1/4 c extra virgin olive oil2 tbs dried rosemary, crushed with fingers1 tsp garlic powder1 tsp onion powder2 lemons, juiced1 tsp smoked saltlong, heavy metal skewersBefore you leave:- Blanch sprouts*- Cut corn into 2-inch thick slices and boil 10 minutes- Wipe down mushrooms with wet paper towel- Slice sausage into 1-inch thick coins- Par-boil potatoes till almost finished but still firm,slice in half- Mix rosemary, garlic, onion, lemon juice, andsmoked salt in bowl. Place all ingredients in separatezip top bags and divide marinade among all exceptsausage.To Prepare:Place veggies and sausage out, along with skewers, and leteveryone create their own kebab. Hold over open fire tillroasted and eat right off the skewer!*Blanch by bringing a pot of water to a boil, and submergingbrussel sprouts for about 5 minutes. Immediately drain and runcold water over veggies to stop cooking.
livesummer 2015Orange Camp CakesA camping classic, the orange cake is aperfect campfire treat best enjoyed overghost stories with kids and kids at heart!For this recipe, we used vanilla cake mixand an orange soda, but you can use anycombination you want. Try chocolatecake and orange soda, or coconut cakewith pineapple soda.1 box cake mix6 large navel oranges1 12oz. sodaBefore you go:To Prepare:- Slice off the very top of each orange, thencarefully remove the inside leaving a wideshell.Dump cake mix in bowl, pour soda on top. Mixwell, then use an ice-cream scoop to fill orangeshells about 2/3 full. Place orange top back onand double wrap in heavy-duty aluminum foil(each seperately.) Pull some hot coals to the outeredges of campfire and nestle oranges amongthem. You may need to add coals as you go.Check after 25 minutes to see if done, if not, addmore coals and continue to check every 7-10minutes. Be sure when checking to insert atoothpick, the top of the cake may look wet eventhough the cake is done.Tip:Bring an extra roll each ofheavy-duty aluminum foil, papertowels, and wet sanitizing wipes for easyclean up before, during, and aftermeals.
travelsummer 2015Like a true hidden gem ought to be, Sedona, AZ, is tucked privately away between twobustling cities. Situated along the highway slightly off-center from Las Vegas to Phoenix lays ahikers dream, and a spiritual seekers destiny. The mystery of vortex's, spots of energy thatseem to warp trees, draw in metaphysical practitioners and yogis alike. The stunning views andbreathtaking natural surroundings do the same for outdoor enthusiasts. With over 120 hikingtrails in any given direction from the main road, weeks could be spent exploring the deep redrocks and dark green foliage that only Sedona can boast. Although the developed areas aresmall and contained, with respect to the natural beauty of the environment, vegans and v-curious will not want for lack of delicious options after a long day's hike.If actually sleeping outdoors isn't your thing, many hotels and time-shares offer the amenitiescity slickers are accustomed to. Opting for a time-share resort (for the best deals, look onairbnb.com) gives travelers the luxury of a small kitchenette, perfect for feuling up on coffee andeasy-to-prepare breakfasts before the day's adventures begin. Be sure to stop by The HikeHouse before hitting the trails to chat with their knowledgeable staff and grab a map. After agorgeous day spent hitting the trails, getting cleaned up and a relaxing treat is in order. Just 15minutes south of Sedona lies Arizona wine country, complete with four small wineries withtasting and food menus. It's always a good idea to call in advance and view their website forvegan options, nearly all of them offer one but they do change occasionally. Paige SpringsCellars offers a wonderful spreads plate that is easily made vegan, best enjoyed over a handpickedflight of your choosing!After an incredible day of hiking and wine tasting, an incredible dinner will finish off your Sedonaday perfectly. Picazzo's Organic Italian Kitchen offers up a well-planned and generous veganmenu. Their signature vegan pizza with plant-based alfredo and Beyond Meat BBQ chickentenders is a decadent reward for a vigorous day!
don't miss a thingbetween issues!are you aBLOGGER, A BAKER, A VEGAN-FOOD MAKER?we want to hear from you! submityour ideas, recipes, expertise, andtips to firstname.lastname@example.org