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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

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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 />

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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

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