v.curiosity | spring2016 | issue 2
v.curiosity | eat. live. travel. vegan. A digital lifestyle magazine for the v and v-curious. Throw a Garden Party + DIY Seed Balls, Asian-Inspired Tapas, Honey Alternatives, Seasonal Recipes
v.curiosity | eat. live. travel. vegan. A digital lifestyle magazine for the v and v-curious. Throw a Garden Party + DIY Seed Balls, Asian-Inspired Tapas, Honey Alternatives, Seasonal Recipes
Transform your PDFs into Flipbooks and boost your revenue!
Leverage SEO-optimized Flipbooks, powerful backlinks, and multimedia content to professionally showcase your products and significantly increase your reach.
Throw A<br />
Garden Party<br />
Asian-Inspired Tapas +<br />
DIY Seed Balls<br />
Oh, Honey Honey!<br />
The best of the beefree<br />
alts<br />
Spring Recipes +<br />
Travel<br />
Spring 2016
AVAILABLE ONLINE SOON<br />
WWW.VIRGINCHEESE.COM
1
2
Contents<br />
Ginger and basil create a refreshing<br />
and unique Asian spin on hard<br />
lemonade.<br />
PHOTO BY J.ANNE PHOTOGRAPHY<br />
22<br />
pg.<br />
Cover Feature<br />
The smell of new grass, freshly sprouted herbs in every store, and<br />
the promise of warm summer nights. Spring has sprung, and what<br />
better time to host a garden party. In this <strong>issue</strong>'s feature, you'll find<br />
refreshing and bright tapas recipes, a fun interactive way to get<br />
guests into the planting season spirit, and speaking of spirits, a<br />
vibrant cocktail to cool off on a warm afternoon.<br />
..................................................................................................................................................................................................<br />
3
Contents<br />
14<br />
41<br />
Seasonal Recipes<br />
Make the most of the abundance of spring<br />
with lively recipes featuring seasonal<br />
produce.<br />
Oh Honey, Honey<br />
Bee's a-buzz, pollinating our trees with<br />
juicy fruits all summer long. Our line-up of<br />
honey alternatives will have your sweet<br />
tooth satisfied all while leaving our little<br />
flying workers alone to do their job.<br />
PHOTO BY MCKENZI TAYLOR<br />
10<br />
Beauty + Style<br />
Strut your stuff with this seasons beauty<br />
must-haves straight from the runway<br />
31<br />
Travel<br />
Break Away! Travel-writer Caitlin Galer-Unti<br />
serves up tips for the plant-based spring<br />
break.<br />
PHOTO BY MCKENZI TAYLOR<br />
4<br />
...................................................................................................................................................................................................
Masthead<br />
EDITOR IN CHIEF<br />
Amelia Cooper<br />
Director of Operations<br />
Feature Photographer<br />
Feature Photographer<br />
Recipe Developer<br />
Beauty + Style Writer<br />
Travel Writer<br />
EDITORIAL<br />
Rob Cooper<br />
J. Anne Photography<br />
McKenzi Taylor<br />
Maximina Santi Burton<br />
Kristina Balaam<br />
Caitlin Galer-Unti<br />
SPECIAL THANKS<br />
Valerie + Ron Atiyeh<br />
Hayley Moore<br />
Nathan San Burton<br />
Kathie Kurkjian<br />
HOW TO REACH US<br />
MAIN OFFICE<br />
7260 W Azure #140-96<br />
Las Vegas, NV 89130<br />
PHONE NUMBER<br />
702-610-8699<br />
WEBSITE<br />
www.v<strong>curiosity</strong>.com<br />
PHOTO BY J. ANNE PHOTOGRAPHY<br />
© 2016 by v.curious. All Rights Reserved<br />
Reproduction in whole or in part without permission is<br />
prohibited.<br />
...................................................................................................................................................................................................<br />
5
Contributors<br />
THANK YOU to our incredibly talented contributors! For more of their<br />
work, check out their websites!<br />
J. Anne<br />
photographer. mom. gilded.<br />
j-annephotography.com<br />
McKenzi Taylor<br />
photographer. climber. biker.<br />
tayloredphotomemories.com<br />
Maximina Santi Burton<br />
raw. cuisiner. entrepreneur.<br />
theheavenlyvegan.com<br />
Kristina Balaam<br />
cookbooks. beauty. fitness.<br />
mustlovevegan.com<br />
Caitlin Galer-Unti<br />
traveler. writer. food finder.<br />
theveganword.com<br />
Monika Soria Caruso<br />
student. micro farmer. mom.<br />
windycityvegan.wordpress.com<br />
6
7
Editors Letter<br />
Sprouts. Seeds. Spring. All<br />
things that are the start of<br />
something new.<br />
It will never cease to amaze me how this incredibly<br />
tiny little dot of something can, with the right<br />
attention, turn into something that I can actually eat. I<br />
used to plant carrots (poorly) in the side garden of our<br />
first house. If you've ever wondered why a 10lb bag of<br />
organic carrots costs a paltry $3.99 at the buyers<br />
club, I'm here to tell you it's because if I can make<br />
them grow, anyone can make them grow.<br />
Carrots for<br />
breakfast? Why not!<br />
With warm summer<br />
days ahead, a bright<br />
and sweet<br />
vegetable that's<br />
been growing<br />
during the cold<br />
season is ready to<br />
be a cheerful<br />
addition to any<br />
sweet smoothie or<br />
juice.<br />
They weren't the long, beautiful, thick carrots you<br />
normally buy, they were short and stubby and<br />
sometimes misshapen. The hard clay soil in Las<br />
Vegas isn't very kind to things that have to grow<br />
downwards, and I didn't know till it was too late that<br />
I'd have to dig deeper. But, I'll never forget the day I<br />
plucked my first little carrots out of the ground. I<br />
waited till it was my husbands birthday. I harvested<br />
these tiny baby carrots, cleaned and peeled them up,<br />
then put them on a vegetable tray and made sure<br />
everyone knew I was so fancy, because I grew my<br />
own appetizers.<br />
The way I grew those carrots isn't unlike the way we<br />
are growing this magazine. v.<strong>curiosity</strong> is a vegan<br />
food and lifestyle magazine for non-vegans. The<br />
planting area doesn't get much harder than that. The<br />
whole point though, is to plant the seeds that will then<br />
grow into something wonderful. Just like my tiny,<br />
homegrown carrots, the first sprouts don't have to be<br />
perfect and they don't have to be pretty enough for<br />
display. They just have to be enough to be enjoyable,<br />
and I remember, those little young carrots were the<br />
sweetest I've ever tasted. Cheers to spring! Let's plant<br />
some seeds and see what happens.<br />
Amelia Cooper<br />
Editor-in-Chief<br />
...................................................................................................................................................................................................<br />
8
Fresh Start<br />
Here Comes The Sun Smoothie<br />
5 clementines, satsumas, or tangerines<br />
2 medium carrots, cut into chunks<br />
3 frozen bananas, cut into chunks<br />
1 tablespoon coconut oil (optional)<br />
2 cups ice water or nondairy milk<br />
Recipe Developed by Monika Soria Caruso<br />
Find more of her recipes at<br />
windycityvegan.wordpress.com<br />
91
Beauty + Style<br />
Put a spring in your step with this seasons must haves.<br />
So<br />
long<br />
pastels!<br />
Bold is<br />
beautiful<br />
for spring.<br />
Kristina Balaam<br />
Beauty + Style writer<br />
Kristina publishes her<br />
own blog on<br />
mustlovevegan.com,<br />
where she waxes<br />
poetic about poutine,<br />
fitness, animals and<br />
beauty. Be sure to<br />
follow her on<br />
Facebook and<br />
Instagram at<br />
@mustlovevegan.<br />
From Milan to New<br />
York, trends at this<br />
years Spring<br />
Fashion Week<br />
pointed toward<br />
natural beauty, with<br />
a few daring twists<br />
away from the<br />
typical pastels<br />
weave seen in<br />
previous seasons.<br />
Weave come a long<br />
way from the days<br />
when vegan-friendly<br />
make-up meant<br />
muted beige<br />
shadows and lip<br />
balm. Recreate<br />
fashion weeks<br />
hottest looks with<br />
these amazing,<br />
completely vegan,<br />
beauty products.<br />
1. Kat Von D<br />
Everlasting Liquid<br />
Lipstick in<br />
BAUHAU5 and<br />
Lolita - $20.00,<br />
katvondbeauty.com<br />
Kat Von D Studded<br />
Kiss Lipstick in<br />
Adora - $21.00,<br />
katvondbeauty.com<br />
Gone are the<br />
pastel-hued lips<br />
that have typically<br />
marked Spring<br />
fashion week in<br />
years past. This<br />
year, designers<br />
continued the<br />
darker, neutral<br />
tones from Autumn<br />
with an emphasis<br />
on gorgeous plums,<br />
universally attering<br />
terra cotta neutrals,<br />
and cherry reds.<br />
Great vegan<br />
lipsticks can be<br />
difficult to nd.<br />
Unfortunately, many<br />
102<br />
....................................................................................................................................................................................................
cruelty-free cosmetics<br />
brands still ll their lipsticks<br />
with carmine, beeswax and<br />
other nasty animal-based<br />
products. Kat Von D<br />
Beauty, however, offers an<br />
incredible selection of<br />
completely vegan, longlasting<br />
matte lipsticks.<br />
Their Everlasting Liquid<br />
Lipstick in Lolita and<br />
BAUHAU5, offer the<br />
perfect terra cotta and plum<br />
tones for Spring 2016. Or,<br />
opt for a fun cherry apple<br />
red lip - as seen on the<br />
runways at Dolce &<br />
Gabbana and DKNY - with<br />
the Studded Kiss lipstick in<br />
Adora. As with all matte<br />
lipsticks, these can be a<br />
little drying. Apply a dab of<br />
coconut oil, or your<br />
favourite vegan lip balm,<br />
under your matte lipstick.<br />
2. Urban Decay Naked<br />
Skin Weightless Ultra<br />
Denition Liquid Makeup<br />
- $40.00, urbandecay.com<br />
Dewey, awless skin was a<br />
universal trend on all<br />
runways this season. Vera<br />
Wang and Michael Kors<br />
exemplied the “nomakeup”<br />
look with evened<br />
skin tones and natural<br />
eyes. Urban Decay’s<br />
Naked Skin foundation<br />
offers buildable coverage<br />
while still feeling light and<br />
airy on your skin - perfect<br />
for overcoming post-winter<br />
dryness. Not only is the<br />
formula 100% vegan, it’s<br />
also oil-free, paraben-free,<br />
fragrance-free and loaded<br />
with happy skin goodies<br />
like Vitamin E and green<br />
tea.<br />
3. Anastasia beverly Hills<br />
The Original Contour<br />
Palette - $40.00,<br />
anastasiabeverlyhills.com<br />
Evened skin was<br />
accentuated with<br />
highlighting and contouring,<br />
giving models a freshfaced,<br />
but structured look. ABH’s<br />
Original Contour palette<br />
offers six different shades<br />
of contouring powder: three<br />
darker shades to mix and<br />
match for contouring the<br />
face, and three lighter<br />
shades for highlighting.<br />
The palette is available in<br />
three tones: light to<br />
medium, medium to tan<br />
and tan to deep. Use the<br />
darker powders in the<br />
areas where you’d like your<br />
facial structure to recede —<br />
typically the hollows of the<br />
cheeks, jawline, temples<br />
and sides of the nose.<br />
Lighter shades are used to<br />
highlight areas like the<br />
cheekbones, cupid’s bow of<br />
the lips and bridge of the<br />
nose. Remember to blend<br />
with a big, uffy (synthetic!)<br />
brush to avoid any tell-tale<br />
contouring lines!<br />
4. Spa Ritual Nail Lacquer<br />
in Gentle, Breathless and In<br />
the Buff - $8-$12,<br />
sparitual.com<br />
Nearly every runway in<br />
Milan, London, New York and<br />
Paris showed a preference<br />
for simple, neutral nails. Spa<br />
Ritual’s entire line is vegan<br />
and formulated without any<br />
nasty DBP, toluene,<br />
formaldehyde and<br />
formaldehyde resin. In the<br />
Buff (a nude creme), Gentle<br />
(a neutral creme) and<br />
Breathless (an off white<br />
creme), match the barelythere<br />
nail trend from this<br />
season.<br />
5. Power of Love Eye<br />
Shadow Palette - $20.00,<br />
pacicabeauty.com Artists<br />
favored light blue shadows<br />
this season, blending with<br />
nudes and yellows to<br />
achieve a sort of tropical 70’s<br />
theme. While<br />
11 3
lues may seem daring for<br />
some, pairing these colors<br />
with a neutral lip and dewy<br />
skin makes the look a little<br />
tamer. Pacica’s shadows<br />
use coconut water to offer<br />
a long-lasting cream nish<br />
in blendable, diverse<br />
shades.<br />
6. Anastasia Beverly Hills<br />
Brow Wiz - $21.00,<br />
anastasiabeverlyhills.com<br />
Anastasia Beverly Hills<br />
Brow Powder Duo -<br />
$23.00,<br />
anastasiabeverlyhills.com<br />
Anastasia Beverly Hills has<br />
long been regarded as the<br />
ultimate provider for brow<br />
maintenance. Not only<br />
does the company offer a<br />
wide array of brow llers<br />
and tools, their colour<br />
selection ensures a perfect<br />
match for every brow tone.<br />
Fashion Week reminded us<br />
that the strong brow trend<br />
is continuing into the spring<br />
season, with an emphasis<br />
on natural and full brows.<br />
Sparse brows can be lled<br />
with ABH’s mechanical<br />
brow pencil using short<br />
strokes to imitate hairs.<br />
Use the spooly mascara<br />
wand at the opposite end<br />
to soften lines and give<br />
brows a natural, but full,<br />
nish. The Brow Powder<br />
Duo offers two shades of<br />
brow powder: lighter for the<br />
inner brow, darker for the<br />
tail. Use this powder with a<br />
stiff angled brush for a<br />
polished nish.<br />
7. 100% Pure Black tea<br />
Long Last Liquid Eye<br />
Liner - $29.00,<br />
100percentpure.com<br />
Dream Big Lash Extending<br />
7 in 1 Mascara in Black<br />
Magic - $16.00,<br />
pacicabeauty.com Feline<br />
eyes made a comeback<br />
this season, varying from a<br />
natural tiny cat eye with<br />
Tory Burch, to dramatic,<br />
jewelled winged liner at<br />
Anthony Vaccarello.<br />
Recreate the look with a<br />
versatile liquid liner brush<br />
and a great mascara. Made<br />
from black tea leaves<br />
instead of nasty dyes,<br />
100% Pure’s eyeliner lasts<br />
all day and contains no<br />
articial fragrances or<br />
chemical preservatives.<br />
The thin brush allows for<br />
versatility in your cat eye<br />
look - everything from thin,<br />
inconspicuous lines to 60’s<br />
winged drama. Pacica’s<br />
new Dream Big mascara<br />
features a twisting brush<br />
that swivels for length and<br />
volume. The natural, totally<br />
vegan formula builds long,<br />
full lashes while remaining<br />
chemical-free.<br />
Organic<br />
Fair Trade<br />
Vegan<br />
www.homemadebetty.com<br />
124
13 5
EAT<br />
Recipes by<br />
Amelia Cooper<br />
Photos by<br />
McKenzi Taylor<br />
1<br />
THE BEST FLAVORS and bang for your buck? Eat seasonally.<br />
Thankfully, spring produce offers an abundance of bright and beautiful<br />
produce that steals the show all by itself!<br />
146<br />
....................................................................................................................................................................................................
2 3<br />
4<br />
5<br />
1 Haricots Verts with Shallots + Horseradish<br />
Thin and delicate haricots verts quickly panfried<br />
with charred shallots and spicy horseradish<br />
2 Tuscan Summer Vegetable Soup<br />
The best vegetables of the season in a warm bowl<br />
perfect for drizzly cold spring nights<br />
3 Quinoa Zucchini Medley<br />
Quick and light, perfect lunch for swimsuit season<br />
4 Herbed Rice Pilaf<br />
Versatile and flavorful rice pilaf that's as<br />
appropriate for Sunday lunch as it is for Tuesday<br />
dinner<br />
6<br />
5 Baked Leeks with White Wine Cream<br />
Tender young leeks and a little white wine cream to<br />
to impress guests, or just because<br />
6 Pan Seared Lemon-Garlic Tofu<br />
Quick and lean but packed with tangy lemon<br />
....................................................................................................................................................................................................<br />
15 7
Haricots Verts with Shallots + Horseradish<br />
2 tablespoons extra virgin olive oil<br />
4 shallots, thinly sliced<br />
1 lb fresh haricots verts, rinsed<br />
2 tablespoons prepared horseradish<br />
1 1/2 teaspoons sea salt<br />
fresh cracked black pepper<br />
Heat oil in a heavy cast iron skillet. Sear shallots in<br />
oil over high heat for 5-7 minutes or until just<br />
softened and slightly burnt around edges. Reduce<br />
heat to medium and add haricots verts. Cook for an<br />
additional 3-5 minutes. Remove from heat, stir in<br />
horseradish, salt, and pepper to taste. Serve<br />
immediately.<br />
Tip: When buying jarred<br />
horseradish, check<br />
ingredients to be sure<br />
no 168 cream or dairy was<br />
added.
Simple Seared Lemon Garlic Tofu<br />
1 block firm or extra firm tofu, pressed over night<br />
1/4 cup extra virgin olive oil, plus extra<br />
1/4 cup lemon juice<br />
6 cloves minced garlic<br />
1 teaspoon salt<br />
1 cup fresh chopped parsley<br />
Slice tofu down the middle, then place each section cut side down and slice again into half<br />
thickness, then slice each of those sections on a diagonal to make one long, skinny triangle. In<br />
a large, non-stick skillet, heat olive oil over medium-high heat. Sear tofu, flipping only once, till<br />
brown and crispy on each side. While tofu is searing, combine remaining ingredients except<br />
parsley in a small sauce pan. Warm gently over medium heat. Transfer tofu to a serving dish,<br />
stir parsley into sauce and pour over tofu. Serve immediately.<br />
17 9
Baked Leeks with White Wine Cream<br />
6 small to medium leeks<br />
1 cup plain unsweetened almond milk<br />
1/2 cup dry white wine<br />
2 tablespoons nutritional yeast<br />
4 cloves minced garlic<br />
2 tablespoons corn starch<br />
1 teaspoon salt<br />
2 tablespoons non-dairy margarine,<br />
such as Earth Balance<br />
vegan Parmesan, optional<br />
Heat oven to 350.<br />
Trim off the tough green tops of leeks, leaving only pale green and white part. Half leeks<br />
lengthwise, then trim bottom ends, cutting off roots but leaving bottom core in tact. Rinse<br />
under cold water, gently separating leaves to remove all dirt. Drain and set aside.<br />
In small saucepan, combine almond milk, white wine, nutritional yeast, and butter. Warm<br />
gently over medium-low heat for 5 minutes, then add cornstarch, whisking continually until<br />
dissolved. Continue to cook cream sauce over medium low heat, 15-20 minutes, stirring<br />
frequently until thickened. Stir in garlic and salt, cook for five minutes more.<br />
Spray large casserole dish with cooking spray. Place leeks cut-side up in glass dish, gently<br />
pour cream sauce over. Cover and bake for 30 minutes. If using optional vegan parm, remove<br />
leeks and sprinkle parm on top, then place back in the oven for an additional 10 minutes at<br />
425. Serve immediately.<br />
18 10
Tuscan Summer Vegetable Soup<br />
6 tablespoons extra virgin olive oil,<br />
divided<br />
6 cloves minced garlic<br />
1 medium onion, diced<br />
3 medium zucchini, diced<br />
1 orange or yellow bell pepper, diced<br />
1/4 cup sun-dried tomatoes, diced (in oil<br />
or dry)<br />
3/4 cup chopped fresh parsley<br />
2 tablespoons tomato paste<br />
1 tablespoons garlic powder<br />
1 tablespoons onion powder<br />
2 tablespoons dried oregano<br />
1 teaspoon dried red pepper flakes<br />
1/4 cup white wine vinegar<br />
2 teaspoons sea salt<br />
1 teaspoons black pepper<br />
4 cups water or vegetable broth<br />
In a large heavy pot over medium heat, warm three<br />
tablespoons olive oil. Add garlic, onion, and 1 teaspoon of<br />
salt. Cook for about 5 minutes, or until fragrant and<br />
softened. Add bell pepper and continue to cook additional<br />
2-3 minutes. Add zucchini, red pepper flakes, oregano, and<br />
tomato paste and cook additional 2-3 minutes. Stir in<br />
parsley, sun dried tomatoes, and water or broth. Bring to<br />
boil and reduce to simmer for 20 minutes. Stir in vinegar,<br />
garlic powder, onion powder, remaining salt and black<br />
pepper and simmer an additional 10 minutes. Serve pipping<br />
hot garnished with optional vegan Parmesan and crusty,<br />
warm ciabatta bread.<br />
11 19
Herbed Rice Pilaf<br />
1/2 cup whole wheat spaghetti, broken into<br />
small pieces about<br />
2 tablespoons non-dairy margarine, such as<br />
Earth Balance<br />
2 cups vegetable broth<br />
1 cup long grain white rice<br />
1 teaspoon dried thyme<br />
1 teaspoon dried rosemary, crushed with<br />
palms<br />
1/2 teaspoon dried ground sage<br />
2 teaspoons onion powder<br />
2 teaspoons salt<br />
In a medium pot with tight fitting lid, melt margarine over<br />
medium-low heat. Add broken spaghetti and cook until<br />
fragrant and brown. Watch pasta carefully, stirring<br />
consistently, as it can burn very quickly once it begins to<br />
color. Immediately add vegetable broth to stop pasta from<br />
burning once a medium brown toasted color has been<br />
reached. Add all remaining ingredients and stir to<br />
combine. Turn heat up and bring to a rapid boil, then<br />
reduce to a simmer and cover. Cook for 20 minutes and<br />
then check, then cook for an additional 2-3 minutes or<br />
until all liquid has been absorbed. Remove from heat and<br />
let stand, covered, for 10 minutes. Fluff with fork and<br />
serve immediately.<br />
20 12
Quinoa Zucchini Medley<br />
1 cup quinoa, rinsed<br />
2 medium zucchini, diced<br />
2 tablespoons dried dill<br />
4 tablespoons tahini<br />
6 tablespoons lemon juice<br />
3 large cloves garlic<br />
1 1/2 teaspoons salt<br />
In a medium pot with a tight fitting lid, combine quinoa with 2 cups water and bring to a boil.<br />
Reduce heat to a simmer, cover, and cook for 15 minutes. While the quinoa is cooking,<br />
prepare the dressing. In a mini food processor or blender, combine tahini, lemon juice, garlic<br />
and salt. Process or blend until combined, set aside. Once quinoa is finished, remove from<br />
heat and toss in zucchini and dill. Fluff gentle with a fork to combine, allow to cool for 5<br />
minutes, then pour over lemon-tahini dressing. Toss to combine, serve at room temperature or<br />
cold.<br />
....................................................................................................................................................................................................<br />
13 21
LIGHT AND BRIGHT AND EASY. Keep the spring vibe all<br />
the way through your menu by focusing on festive and<br />
fresh flavors with Asian-inspired tapas.<br />
22 14<br />
....................................................................................................................................................................................................
EVERYTHING BECOMES SO INCREDIBLY<br />
FRAGRANT IN THE SPRING GARDEN. Not<br />
yet warm enough to shoo guests inside, not<br />
cold enough still to require more than a light<br />
sweater. Garden Party's are the easiest to<br />
host, they practically throw themselves.<br />
Rustic and at-odds elements like wooden<br />
picnic tables and vintage silver trays, set<br />
against a backdrop of an abundance of<br />
colorful potted plants from the local<br />
housewares store make this one spring fling<br />
you won't be breaking a sweat over.<br />
WRITTEN BY AMELIA COOPER<br />
PHOTOGRAPHY BY J. ANNE PHOTOGRAPHY<br />
....................................................................................................................................................................................................<br />
15 23
24 16
IS THERE ANY DRINK that's more perfect for warmer days than lemonade? We<br />
didn't think so, either! Hard Thai Basil Ginger Lemonade is sophisticated enough<br />
for a cocktail party but playful enough for sipping in the garden.<br />
17 25
26 18
GET A LITTLE DIRTY WITH<br />
DIY SEED BALL FAVORS<br />
4 parts shredded paper<br />
1 part water + extra<br />
1 part quality soil<br />
1 part mixed wildflower seeds<br />
In a blender, combine paper and water. Blend to combine, adding water as necessary to make the texture of thick children's<br />
craft glue. In a large bowl, combine paper mixture, soil, and seeds. Use hands to combine. Squeeze mixture into balls the size of<br />
large marbles. Have mini burlap gift bags on hand for guests to take home, with instructions to allow balls to dry on a flat surface<br />
for one week.<br />
To Use:<br />
Seed balls are used for guerrilla gardening. Toss anywhere that needs a pick-me-up, in unused areas of your own garden or in<br />
abandoned dirt lots. Just be sure to use seeds that are native to your region and environment!<br />
19 27
28 20
21 29
PICTURED: HERB SEED PAPER<br />
INVITATIONS<br />
SEED PAPER INVITATIONS FROM BOTANICAL PAPER WORKS Set the tone by<br />
inviting guests with custom seed paper invitations. These unique and eco-friendly<br />
invites only require a small space and a little water to sprout herbs or flowers that will<br />
carry on the merriment long after the party is over. Order at<br />
www.botanicalpaperworks.com<br />
30 22
23 31
32 24
THE EVER-VERSATILE Spring Rolls are a cold and welcoming<br />
sight. Filled with tangy and spicy mango, fresh cilantro, and crisp<br />
jicama, they are every bit as delicious as they are beautiful.<br />
25 33
Hard Thai Basil Ginger<br />
Lemonade<br />
1 cup sugar<br />
1 cup water<br />
2 tsp sliced or grated fresh<br />
ginger<br />
1/4 cup loosely packed<br />
Thai basil leaves, plus<br />
more for garnish<br />
1 cup fresh squeezed<br />
lemon juice<br />
2 cups mid-quality vodka<br />
In a small saucepan,<br />
combine sugar, water,<br />
ginger, and basil. Bring to a<br />
boil and then quickly lower<br />
heat to a simmer, cooking<br />
until sugar is completely<br />
dissolved, about 10<br />
minutes. Remove from<br />
heat and allow to cool, then<br />
strain syrup into a jar and<br />
discard both ginger and<br />
basil. Chill completely.<br />
In a large pitcher, combine<br />
lemon juice, syrup, and<br />
vodka with lots of ice. Stir<br />
and serve over more ice<br />
with basil leave garnishes.<br />
Sweet Sesame Tofu<br />
Skewers<br />
1 block firm tofu, pressed<br />
for at least 6 hours<br />
1 teaspoon rice vinegar<br />
1/2 teaspoon chili paste<br />
1/2 teaspoon garlic powder<br />
3 tablespoons agave syrup<br />
+1 teaspoon<br />
2 tablespoons sesame oil<br />
3 tablespoons soy sauce<br />
Black sesame seeds, for<br />
sprinkling<br />
6 wooden skewers, soaked<br />
in water for at least one<br />
hour<br />
Preheat oven to 350.<br />
Cut tofu in half widthwise,<br />
then cut each smaller block<br />
in half again twice, once<br />
lengthwise then widthwise,<br />
then diagonally, to form<br />
sixteen triangles. Carefully<br />
thread three triangles onto<br />
each skewer (two skewers<br />
will have just two triangles),<br />
and place on a parchmentlined<br />
baking sheet. In a<br />
small bowl, whisk together<br />
remaining ingredients<br />
except sesame seeds.<br />
Baste tofu on one side, flip,<br />
and baste on other side.<br />
Place in oven and bake for<br />
45 minutes, basting at 15<br />
minute intervals to build up<br />
glaze as each layer bakes<br />
in. Remove from oven,<br />
pour any remaining glaze<br />
over skewers and garnish<br />
with sesame seeds. Can<br />
be served warm or at room<br />
temperature.<br />
Asian Sunflower Pâté<br />
Cabbage Cups<br />
Marinated mushrooms:<br />
2 cups sliced shitake<br />
mushrooms<br />
1/2 tablespoon sesame oil<br />
(oil free: 1 teaspoon<br />
sesame seeds)<br />
1 teaspoon lime juice<br />
salt and pepper to taste<br />
Pate<br />
1 ½ cups sunflower seeds,<br />
sprouted if preferred<br />
¾ cup celery, roughly<br />
chopped<br />
1 large carrot, roughly<br />
chopped<br />
¼ cup broccoli stalk<br />
1 heaping tablespoon<br />
peanut butter<br />
1 teaspoon lime juice<br />
1 garlic clove<br />
¼ cup coconut amino's<br />
dash of ginger powder<br />
Toppings<br />
34 26
1 cup Napa cabbage,<br />
shredded<br />
1 cup carrot, julienned<br />
1 cup sugar snap peas<br />
½ cucumber sliced in<br />
halves<br />
bib lettuce or purple<br />
cabbage cups<br />
For the mushrooms: In a<br />
medium bowl, combine<br />
mushrooms and marinade<br />
ingredients. Cover and<br />
refrigerate for 30 minutes.<br />
For the pate: In food<br />
processor, combine all<br />
ingredients. Pulse until well<br />
combined and smooth.<br />
To assemble: Place one<br />
heaping tablespoon of pate<br />
on a lettuce or cabbage<br />
leaf. Top with mushrooms,<br />
shredded cabbage, carrots,<br />
snap peas, and cucumbers.<br />
Raw Thai Curry Carrot<br />
Soup<br />
Flesh of 2 young Thai<br />
coconuts<br />
3 cups coconut water from<br />
the Thai coconuts<br />
2 tablespoons red curry<br />
paste<br />
1 carrot, cut in chunks<br />
1/2 cup coconut amino's<br />
1/2 cup raw, unsalted<br />
cashews<br />
1 cucumber<br />
2 teaspoons fresh lime<br />
juice<br />
1 tablespoon fresh lemon<br />
juice<br />
1 garlic clove<br />
3 tablespoons green onion,<br />
roughly chopped<br />
1 tablespoon jalapeño,<br />
roughly chopped<br />
Dash of ginger powder<br />
1 teaspoon pink salt<br />
Combine all ingredients<br />
into high-speed blender,<br />
such as Vitamix. Blend till<br />
smooth. (This may take a<br />
few minutes.) Chill for at<br />
least one hour before<br />
serving.<br />
Mango-Jicama Spring<br />
Rolls<br />
1 large jicama<br />
12 ounces frozen mango<br />
chunks<br />
4 tablespoons agave syrup<br />
1 teaspoons chili powder<br />
1 teaspoons minced ginger<br />
1/2 teaspoons salt<br />
1 bunch fresh cilantro,<br />
rinsed<br />
dash cayenne pepper<br />
rice paper wrappers<br />
In a medium bowl, add<br />
mango, agave, chili<br />
powder, ginger, and salt.<br />
Chill in refrigerator for at<br />
least two hours or overnight,<br />
then use a blender to puree<br />
into a smooth filling. Set<br />
aside. Using a large, sharp<br />
knife, cut jicama into a large<br />
square, then slice into<br />
matchsticks. Working one at<br />
a time, wet rice paper and<br />
place flat on work surface.<br />
Add 5-7 cilantro leaves,<br />
layer on 2 tablespoons<br />
mango puree, top with<br />
jicama. Roll tightly and<br />
proceed the same process<br />
until all ingredients have<br />
been used. Can be served<br />
immediately or chilled up to<br />
two hours.<br />
Coconut Nests with<br />
Pineapple Cream<br />
Note: This recipe is quite<br />
simple and quick, but<br />
requires some downtime.<br />
The easiest way to prepare<br />
is to rinse the rice and make<br />
the pineapple cream the<br />
night before.<br />
For the pineapple cream:<br />
1 cup pineapple juice (no<br />
sugar added, 100% juice)<br />
27 35
cont..<br />
1 cup coconut cream (firm,<br />
white solid from canned<br />
coconut milk)<br />
1/8 cup corn starch<br />
1/4 tsp vanilla<br />
For coconut nests:<br />
3 cups shredded<br />
unsweetened coconut<br />
1 cup rice, rinsed and dried<br />
overnight<br />
3/4 cup agave syrup<br />
1/4 cup coconut oil, melted<br />
In blender, combine all the<br />
ingredients for the<br />
pineapple cream and blend<br />
until smooth. Pour cream<br />
into small saucepan over<br />
low heat and bring to a<br />
simmer. Allow to simmer<br />
for 12-15 minutes or until<br />
thickened and coating the<br />
back of a spoon. Pour into<br />
bowl and chill for at least<br />
one hour.<br />
Preheat oven to 350. On a<br />
clean, dry baking sheet<br />
spread rice out into an<br />
even layer. Toast rice for<br />
30-45 minutes, keeping a<br />
close eye on it after the 30<br />
minute mark, until rice is<br />
golden brown and smells<br />
both nutty and sweet. Allow<br />
to cool for 15 minutes, then<br />
transfer to a high speed<br />
for the pineapple cream<br />
later. Bake for 10-12<br />
minutes or until golden<br />
brown. Allow to cool<br />
completely. If the nests<br />
loose their shape a little<br />
during cooking, simply<br />
reshape them while still<br />
warm and they will firm up<br />
in that shape.<br />
blender. Blend rice until it<br />
becomes a fine powder.<br />
This may take some time.<br />
In a large bowl, combine<br />
coconut, rice powder,<br />
coconut oil and agave<br />
syrup. Stir to combine.<br />
Measure out about 1<br />
tablespoon of coconut<br />
mixture and roll into a tight<br />
ball. Place balls on<br />
parchment lined baking<br />
sheet and press thumb in<br />
the middle to form a dent<br />
Once both nests and<br />
pineapple cream are cool<br />
begin to fill nests. Spoon<br />
pineapple cream into a zip<br />
tight bag, snip off one small<br />
corner, and pipe pineapple<br />
cream into each nest. Keep<br />
chilled until ready to serve.<br />
36 28
SPRING BREAK<br />
WRITTEN BY CATLIN GALER-UNTI<br />
UNDER THE LIME TREE SPA B&B, FRANCE<br />
Break Away<br />
SPRING BREAK- EVEN<br />
the words conjure up<br />
images of pure<br />
bacchanalian hedonism.<br />
But we’re here to show you<br />
how to have a happy,<br />
healthy (or at least<br />
healthier) vegan travels this<br />
year!<br />
Pack your bags<br />
If you’re flying off to Florida<br />
or Cabo, make sure you<br />
order your meal for the<br />
flight beforehand (ask for<br />
VGML – it’s airline code for<br />
vegan vegetarian meal,<br />
and comes without meat,<br />
fish, egg or dairy). If your<br />
flight doesn’t include a<br />
meal, pack some snacks<br />
for the plane – for example<br />
nuts and dried fruit, carrot<br />
sticks, or grapes (make<br />
sure you don’t pack any<br />
fruit that might easily get<br />
squashed, like a banana).<br />
Think about your drinks<br />
It’s spring break – you’ll<br />
probably be imbibing a<br />
cocktail or two. But why<br />
not make your cocktail with<br />
fresh fruit, or alternate with<br />
fresh-squeezed juice or a<br />
smoothie? It’s spring and<br />
fresh, local fruit is starting<br />
to grace store shelves<br />
(especially true the further<br />
south you get) so take<br />
advantage! For harder<br />
drinks, check the listings on<br />
Barnivore.com to check<br />
whether your tipple of<br />
choice is vegan-friendly<br />
(beer, wine and even some<br />
spirits may be filtered using<br />
animal products).<br />
Do your homework<br />
Look up vegan-friendly<br />
restaurants before you go.<br />
Happycow is a fantastic<br />
resource for finding vegan<br />
and vegan-friendly<br />
restaurants anywhere in<br />
the world. Don’t forget to<br />
add a review and update<br />
the listing if the hours or<br />
address has changed! If<br />
you don’t find listings on<br />
Happycow, look for<br />
bloggers who live in or<br />
have visited the area, and<br />
don’t hesitate to get in<br />
touch with them if you have<br />
questions or want more<br />
advice – most bloggers<br />
love hearing from their<br />
readers!<br />
Road Trippin’<br />
Hitting the road this spring<br />
break? Check out<br />
29 37
Happycow before you head<br />
off and see what<br />
vegetarian and vegan<br />
restaurants you might run<br />
into on your way, but also<br />
look up vegan options at<br />
chain restaurants before<br />
you head off! That way,<br />
you won’t get caught out<br />
even at rest stops. Useful<br />
apps to download on your<br />
smartphone are the<br />
Happycow app (which can<br />
use your phone’s GPS to<br />
show you the nearest<br />
listings) and Vegan Xpress<br />
(which has listings of vegan<br />
options at fast food and<br />
casual restaurant chains<br />
across the US).<br />
Travel with non-vegans<br />
What if your travel<br />
companions aren’t<br />
interested in plant-based<br />
eating? Introduce them to<br />
vegan eateries before you<br />
hit the road – make sure<br />
you choose the best, most<br />
delicious place in your train<br />
to knock their socks off and<br />
show them meat-free<br />
dining is delicious! That<br />
way, when you’re on your<br />
trip, they’ll be more likely to<br />
want to join you in<br />
sampling vegetarian and<br />
vegan restaurants.<br />
If they’re adamantly<br />
opposed to setting foot in a<br />
meat-free establishment,<br />
then make sure to choose<br />
restaurants that cater to<br />
both of you and have<br />
plenty of vegan or<br />
veganizable options – for<br />
example Indian (ask them<br />
to leave out the ghee/<br />
dairy), Chinese (ask them<br />
to leave out oyster sauce)<br />
or pizza sans cheese are<br />
great options that can be<br />
found in most destinations!<br />
Treat yourself<br />
For a real treat, consider<br />
spending your spring break<br />
at a plant-based spa or<br />
retreat like El Ameyal, a<br />
holistic spa and retreat<br />
centre in Cabo San Lucas,<br />
Mexico, with a vegetarian<br />
and mainly vegan<br />
restaurant on-site or Under<br />
the Lime Tree, a vegetarian<br />
and vegan retreat in the<br />
southwest of France.<br />
About the Author<br />
Caitlin Galer-<br />
Unti is a vegan food and<br />
travel writer originally from<br />
the U.S. and currently<br />
living in Barcelona, Spain<br />
(after a 7-year stint in<br />
London). She's traveled to<br />
30 countries (and counting)<br />
and blogs about the vegan<br />
food she finds around the<br />
world at<br />
theveganword.com, which<br />
has been featured on The<br />
New York Times and<br />
Yahoo!. The Essential<br />
Vegan Travel Guide, a DIY<br />
guide showing you the best<br />
resources and methods to<br />
find vegan food anywhere<br />
in the world, is her first<br />
book.<br />
38 30
31 39
Under The Lime Tree<br />
Spa B&B<br />
France<br />
40 32<br />
www.underthelimetree.com
OH,<br />
HONEY<br />
HONEY<br />
SATISFYING<br />
YOUR SWEET<br />
TOOTH HAS NEVER BEEN<br />
SO EASY. There's just too<br />
much dreamy, silky, oh-soyummy<br />
liquid sweeteners<br />
available right now. And the<br />
best part? You can let the<br />
bees do their thing while you<br />
do yours.<br />
WRITTEN BY AMELIA COOPER<br />
PHOTOGRAPHY BY MCKENZI TAYLOR<br />
33 41
MEET MY SWEETIE<br />
>>>>>>>>>>>>>>>>>>>><br />
BROWN RICE SYRUP<br />
AGAVE SYRUP<br />
MAPLE SYRUP<br />
COCONUT NECTAR<br />
BLACKSTRAP MOLASSES<br />
42 34
THICK AND NUTTY<br />
Perfect for October popcorn<br />
balls and December candy<br />
making. $4.99<br />
SWEETEST EVER<br />
Easy to find, easy to use, just<br />
remember to reduce another<br />
liquid by 1/4 cup. $8.99<br />
LIQUID GOLD<br />
The androgynous sweetener,<br />
use in savory or sweet dishes.<br />
Opt for Grade B Pure, $7.99<br />
NEW FANGLED FAVORITE<br />
Sub in place of simple syrup<br />
in cocktails to trick your palate<br />
and your mind into a healthier<br />
happy hour. $3.99<br />
BAKERS BOOST<br />
Loaded with trace minerals<br />
and rich, deep flavors. Opt for<br />
black strap when you can.<br />
$2.99<br />
35 43
IT'S TIME TO HAVE THE<br />
TALK ABOUT THE<br />
BIRDS AND THE BEES<br />
(ok, maybe just the bees)<br />
BITING INTO A PEACH STILL<br />
warm from the summer sun is one of<br />
the greatest pleasures I've had in my<br />
life. When we first bought our new<br />
home, a fixer-upper on the west side<br />
but in a great neighborhood, I was<br />
happily surprised when the sadlooking<br />
and hard-leaning tree outside<br />
our kitchen window burst into pink<br />
buds our first spring. Our sink is<br />
directly in front of this window, and<br />
scrubbing pots and pans became an<br />
hour-long affair because I would find<br />
myself stopping and staring at our<br />
blossoming peach tree. Then, it<br />
seemed like overnight, the peaches<br />
were clearly ready to be plucked, and<br />
there I was on a warm summer day<br />
having my first peach straight off the<br />
tree. That summer, we planted six<br />
more fruit trees, and several times a<br />
week I go outside to marvel at the<br />
new buds turning into fruit on their<br />
spindly new branches.<br />
Although we had given up honey<br />
long ago and although the outcry of<br />
Colony Collapse Disorder had been<br />
heard multiple times by my husband<br />
and I, it wasn't as real to me until I<br />
saw all the bees buzzing around my<br />
fruit trees, working hard on these<br />
fledging plants of mine that would, in<br />
a few months time, turn into that<br />
moment when I could go no further<br />
than my own yard for a seasonal<br />
snack.<br />
Research is still being done on CCD,<br />
and the information and reasonings<br />
behind the crisis (yes, it is a crisis)<br />
change daily. But, there is something<br />
we can do about it. We can remove<br />
ourselves from the equation. There<br />
are just too many wonderful options<br />
to have honey on the table.<br />
44 36