v.curiosity | spring2016 | issue 2

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Editors Letter Sprouts. Seeds. Spring. All things that are the start of something new. It will never cease to amaze me how this incredibly tiny little dot of something can, with the right attention, turn into something that I can actually eat. I used to plant carrots (poorly) in the side garden of our first house. If you've ever wondered why a 10lb bag of organic carrots costs a paltry $3.99 at the buyers club, I'm here to tell you it's because if I can make them grow, anyone can make them grow. Carrots for breakfast? Why not! With warm summer days ahead, a bright and sweet vegetable that's been growing during the cold season is ready to be a cheerful addition to any sweet smoothie or juice. They weren't the long, beautiful, thick carrots you normally buy, they were short and stubby and sometimes misshapen. The hard clay soil in Las Vegas isn't very kind to things that have to grow downwards, and I didn't know till it was too late that I'd have to dig deeper. But, I'll never forget the day I plucked my first little carrots out of the ground. I waited till it was my husbands birthday. I harvested these tiny baby carrots, cleaned and peeled them up, then put them on a vegetable tray and made sure everyone knew I was so fancy, because I grew my own appetizers. The way I grew those carrots isn't unlike the way we are growing this magazine. v.<strong>curiosity</strong> is a vegan food and lifestyle magazine for non-vegans. The planting area doesn't get much harder than that. The whole point though, is to plant the seeds that will then grow into something wonderful. Just like my tiny, homegrown carrots, the first sprouts don't have to be perfect and they don't have to be pretty enough for display. They just have to be enough to be enjoyable, and I remember, those little young carrots were the sweetest I've ever tasted. Cheers to spring! Let's plant some seeds and see what happens. Amelia Cooper Editor-in-Chief ................................................................................................................................................................................................... 8
Fresh Start Here Comes The Sun Smoothie 5 clementines, satsumas, or tangerines 2 medium carrots, cut into chunks 3 frozen bananas, cut into chunks 1 tablespoon coconut oil (optional) 2 cups ice water or nondairy milk Recipe Developed by Monika Soria Caruso Find more of her recipes at windycityvegan.wordpress.com 91
Page 1 and 2: Throw A Garden Party Asian-Inspired
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Page 5 and 6: Contents Ginger and basil create a
Page 7 and 8: Masthead EDITOR IN CHIEF Amelia Coo
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Page 13 and 14: cruelty-free cosmetics brands still
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Page 17 and 18: 2 3 4 5 1 Haricots Verts with Shall
Page 19 and 20: Simple Seared Lemon Garlic Tofu 1 b
Page 21 and 22: Tuscan Summer Vegetable Soup 6 tabl
Page 23 and 24: Quinoa Zucchini Medley 1 cup quinoa
Page 25 and 26: EVERYTHING BECOMES SO INCREDIBLY FR
Page 27 and 28: IS THERE ANY DRINK that's more perf
Page 29 and 30: GET A LITTLE DIRTY WITH DIY SEED BA
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Page 35 and 36: THE EVER-VERSATILE Spring Rolls are
Page 37 and 38: 1 cup Napa cabbage, shredded 1 cup
Page 39 and 40: SPRING BREAK WRITTEN BY CATLIN GALE
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Page 43 and 44: OH, HONEY HONEY SATISFYING YOUR SWE
Page 45 and 46: THICK AND NUTTY Perfect for October

v.curiosity | spring2016 | issue 2

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