1. VeganNEWSBUZZPLANETTRAVELFOOD
Creole Corn Sticks • Smoky Mac & Cheese • Pear Cheesecake
Rich Landau and
Kate Jacoby of
Philadelphia’s Vedge
Restaurant, p.26
6CourseFantasyFeastp.46
Debut
Colum
n:
Superfoods!
Annual
Food
Issue
Restaurants
vs. Cookbooks
Everyone Wins!
Vegan
Eateries
on Our Wish List
Mercy For
Animals
at 15
8
A Day In
The Life
with Adam Sobel of
The Cinnamon Snail
California
Dreamin’
Bountiful Berkeley
$5.99 US
$6.99 Canada
October 2014
3. for all animals.We’re there
Join us in celebrating animals and confronting cruelty.
#1 in cruelty prevention—attacking the root causes of puppy mills, pet
overpopulation, animal fighting, factory farming and other problems
#1 in animal rescue and sanctuary—more than 118,000 animals cared for in 2013
#1 in professionalizing the field of animal care and welfare through our training
conferences, educational materials, publications and standard setting
The HSUS receives top ratings from:
• Guidestar’s Philanthropedia: The HSUS is the #1 high-impact animal group
• Better Business Bureau’s Wise Giving Alliance: The HSUS meets all 20 standards
• Worth Magazine: The HSUS is a top 10 fiscally responsible charity
4. Issue #96 September+October 2014
p.26
VegNow
Keeping you informed on all things veg
8 Publisher’s Note
Exceptional Columnists
15 VegNow
> Food
> Health
> Environment & Animals
> BuzzNow
24 10 Questions
Mercy For Animals’Nathan Runkle
on the organization’s first 15 years
VegInDepth
A closer look at intriguing topics
26 Restaurants vs. Cookbooks
Award-winning author
Ellen Kanner explores the
intersection of vegan restaurants
and their cookbook-writing chefs
34 A Day in the Life
Adam Sobel: 24 hours with
The Cinnamon Snail food truck guru
40 After the Fall
Climbing back on the veg wagon
after a slip up shouldn’t be painfulp.15
4 VegNewsThink. Eat. Thrive.™
September+October 2014
p.46
YinandYangSalad:JessicaBoone;EricTucker:VegNews;Veganz:Veganz
VeganNEWSBUZZPLANETTRAVELFOOD
Creole Corn Sticks • Smoky Mac & Cheese • Pear Cheesecake
Rich Landau and
Kate Jacoby of
Philadephia’s Vedge
Restaurant, p.26
6CourseFantasyFeastp.46
Debut
Colum
n:
Superfoods!
Annual
Food
Issue
Restaurants
vs. Cookbooks
Everyone Wins!
Vegan
Eateries
on Our Wish List
Mercy For
Animals
at 15
8
A Day In
The Life
with Adam Sobel of
The Cinnamon Snail
California
Dreamin’
Bountiful Berkeley
$5.99 US
$6.99 Canada
October 2014
p.52 p.54 p.58
p.24
p.44
p.56
On the cover
Rich Landau and Kate Jacoby, owners ofVedge Restaurant,
photographed in Philadelphia on July 1, 2014
Photo and styling: JasonVarney/Varney Photo
p.26
p.34
p.82
p.46
Real Food Daily’s Yin and Yang Salad with Peanut-Sesame Dressing.
Six-course menu starts on p.46!
Annual
Food
Issue!
Chef Eric Tucker has co-authored both The
Millennium Cookbook and The Artful Vegan.
5.
6. VegLifeStyle
Helping to enrich your veg life
Travel
44 VegEscape
Bountiful Berkeley, California
The cities by the Bay, part 2 of 2
Food
46 Restaurants vs. Cookbooks:The Menu
A six-course fantasy feast compiled
from the cookbooks in our cover story
52 GlobalVegan
Frituras fantásticas
54 Vegan Chef Favorites
Pumpkin mac & cheese
56 Superfoods (Debut column!)
Spirulina-spiced pepitas
58 My SweetVegan
Roasted pear cheesecake
60 5-Ingredient Meals
Apple-stuffed squash
62 Restaurant Review
Life Alive Urban Oasis & Organic Café
64 VegPicks
Today’s best new vegan products
Departments
66 Plant-Based Dietitian
Antinutrient antipathy
68 Alternative Medicine (Debut column!)
Acupuncture and vegans
70 VegFamily
Gift of love
VegMedia
72 Books
78 Marketplace
Last Call
82 Eight Cookbook Authors...
...Who should open restaurants today!
p.58
p.54
p.44
Postmaster: Send address changes toVegNews, PO Box 469075,
Escondido, CA 92046-9075.VegNews (ISSN #1544-8495) is
published bimonthly byVegNews Media, 3505 20th Street,
San Francisco, CA 94110. Subscriptions are $20/year in the
United States and $40/year in Canada. Periodicals Postage Paid at
San Francisco, CA and at additional mailing offices.
Up next...
In the Nov+DecVegNews...
The 2014Veggie Awards™
Our annual picks for the best of the last
12 months–plus our reader survey results
Veganism at 70
VegNews’exclusive interview with
DonaldWatson, 10 years later
New Dessert Column!
Chocolate-Covered Katie debuts
with Chocolate Candy Cane Cupcakes
6 VegNewsThink. Eat. Thrive.™
September+October 2014
vegnews.com
Facebook
Twitter
Pinterest
Tumblr
Instagram
YouTube
Find us on:
p.62
LifeAlive:EdwardDiCroce;RoastedPearCheesecake/SmokyPumpkinMacandCheesewithTempehandKale:HannahKaminsky
We’ll certainly include Hannah Kaminsky’s
Roasted Pear Cheesecake on our fall menu!
8. 8 VegNewsThink. Eat. Thrive.™
September+October 2014
Publisher’sNote
From the desk of Joseph Connelly...
BREAKFAST, LUNCH, DINNER? SOUP, ENTRÉE, DESSERT? OUR ANNUAL
Food Issue serves up three unique “daily specials,” starting with our cover
story on vegan restaurants with cookbooks, a pairing we’ve never seen
explored anywhere, and one we’re certain you’ll agree gives chocolate
and peanut butter a tasty rival. Next is another tag-team first for VegNews:
we’ve continued our Restaurants vs. Cookbooks story into our Food
Feature, offering you a delectable, six-course menu harvested from a half-
dozen of the featured restaurants’ cookbooks. And saving the best for
last, as you should always do, we couldn’t be more thrilled (and blessed!)
that both of these pieces come to you from the amazingly talented Ellen
Kanner, award-winning author, Huffington Post’s Meatless Monday
blogger, and recipient of our 2013 Book of the Year honor, the incredible
Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner, which
you should go out and purchase right now if you enjoy food. Or reading.
Or reading about food. You get the picture!
We also have some big happenings regarding columnists that we must
share, acknowledge, and yes, tease you with just a wee little bit. In our
previous Summer Spectacular issue we introduced two new columnists,
Rich Lysloff (VegFamily) and David Hanley (5-Ingredient Meals). We
welcome both gentlemen, who have taken on pre-existing columns that
we’ve brought back by your popular demand. In this issue we debut
2-1/2 new columns you’re going to love. Beverly Lynn Bennett, our
long-time Dairy-free Desserts author, is making the switch from sweet
to savory with Vegan Chef Favorites. Do check out her amazing revamp
of the classic mac & cheese, this one with pumpkin. Yes, pumpkin!
Turn the page and meet super Julie Morris, who begins her brand-
new Superfoods column in this issue. Spirulina and pepitas? We have
them. Finally, Acupuncturist Heather Lounsbury also debuts in this
issue, penning our new Alternative Medicine column. We are thrilled to
welcome all to the VN family and certain you will eat up their columns.
And these are just the beginning. In our November+December edition,
we’ll debut a new healthy dessert column by ultrapopular blogger
Chocolate Covered Katie, while in January+February we’re bringing
back our Veganize It! column, which is being taken over by prodigy
cookbook author (and Cupcakes Wars champion) Chloe Coscarelli. Also
on tap in the coming months are a new VegFitness columnist, along with
new efforts on Veganic Gardening and VegCanada. Yes, there’s never
been a more exciting time to be vegan and VegNews will continue to lead
the way, one meal at a time. Happy autumn!
Enticing Combos
& Exceptional Columnists
11. DETOX MADE DELICIOUS
NO Pills Or POwders
wEekLy mEetiNgs thaT work!
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Simple Recipes
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gEt waisted
is yOUr new rECipe
for LOSing WeIght
anD gaiNing hEAlTh
wwW.gEtwAIStEd.cOM
Maybe yOU’rE ready TO gET waisteD
fiNd The 7 Secrets
Of succeSsful WeIght LOss At
BecomE a mEmbEr And get mEAl PlAnS EmaiLEd to yOu Every week!
hoW TO make a LIving helpIng peoPle
tAkE chargE Of yOur health!4
WOMEN in get WAIStEd mADison loST
almost 6 pounDS in jUST tWo wEeks!
4
12. 12 VegNewsThink. Eat. Thrive.™
September+October 2014
1Adam Sobel
A Day in the Life, p.34
Hometown: NYC
Current abode: Red Bank, NJ
College: Too boring, and not yummy
Restaurant you want to try: Khun Churn in
Chiang Mai,Thailand
Favorite veg cookbook: Vegan Planet
Your Halloween costume: I like to stay home and
eat snacks
Favorite Halloween candy: Original Peanut
Chews
Last vacation destination: Mysore, India
Veg since: 2000
Mac or PC: I browse the web on a Gameboy and
use a Speak and Spell for everything else
2
Katherine Sazdanoff
Restaurant Review: Live Alive, p.62
Hometown: Born and raised in Ohio
College: Ohio State University
Restaurant you want to try: Millennium
Favorite veg blog: Deliciously Ella
Your Halloween costume: Sandy from Grease
Last vacation destination: Currently living in
Puerto Rico, a vacation destination
Veg since: 2013
Mac or PC: PC
3Melanie Wilson
After the Fall, p.40
Hometown: Wahiawa, HI
Current abode: Cass Lake, MN
College: Nova Southeastern University
Restaurant you want to try: Gentle Gourmet Café,
Paris
Favorite veg cookbook: Juice for Life: Modern
Food and Luscious Juice
Your Halloween costume: A giant bunny rabbit
Favorite Halloween candy: Jolly Ranchers!
Last vacation destination: Back home to Hawaii!
Mac or PC: Mac at home, PC at work
4Ellen Kanner
Restaurants vs. Cookbooks, p.26
Hometown/Current abode: Miami
College: Bennington College
Restaurant you want to try:Vedge
Favorite veg cookbook: Afro-Vegan. Love it
Your Halloween costume: Chili pepper
Favorite Halloween candy: Vegan candy corn (I’m
probably alone here)
Last vacation destination: Boston (work and
play) and New Orleans (entirely play)
Veg since: I was 13
Mac or PC: Mac, of course
1 3
4
2
CONTRIBUTORS/
13. Write toVegNews at letters@vegnews.com. Please include your name, city, state, and daytime phone number. Letters may be edited for content and clarity. vegnews.com VegNews13
yoursayVN READERS SHARE WHAT’S ON THEIR MINDS
9
Meet
Amazing
WomenWho Run Sanctuaries!
Summer
Spectacular!
Blackfish. Speciesism.
How Powerful
Is Film?
Oakland, CA
The Other City
by the Bay
Vegan Hiker
Treks 2,600 Miles
for the Animals
Debut Column
VegFamily
South Seas
Sundae
with Pineapple and
Caramel Sauces, p.62
VeganNEWSFOODPLANETTRAVELBUZZ
Summer Menu: Peru! • Easy Caprese • Vietnamese Spring Rolls
8
Enchanting
W
eddings,p.36
$5.99 US
$6.99 Canada
August 2014
FILM POWER
I was thrilled to see the question of film’s
power discussed inVegNews (“The Persuasive
Power of Film?” July+August 2014). I am
even more thrilled that the conjecture about
whether my film, Speciesism, is persuasive
has a definitive answer: the film’s impact on
viewers has exceeded even my most optimistic
expectations. I consistently hear from people
who say that the film changed their lives and
persuaded them to become vegan, and I hear
even more often from animal advocates who say
that it persuaded friends and family members
when nothing else previously had.This is not
a testament to my skill as a filmmaker, but a
result of the film’s emphasis on the intellectual
basis for animal rights. Facts and images
pertaining to the mistreatment of animals
have an immediate—and valuable—emotional
impact. I hope that Speciesism and other
documentaries exploring this topic are just the
beginning. New films may become our ultimate
tool for reaching the broader public with the
ideas and arguments behind animal rights.
Mark Devries WASHINGTON, DC
Editor’s note: Mark Devries is the director of Speciesism.
Jed Gillen hit the nail smack-dab on the head for
me.Two points struck a chord. First were Gillen’s
observations on our cognitive dissonance. Most
people will desperately cling to the familiar and
the comfortable, and rationalizing can often get
downright creative. Second was his analogy of
watching child abuse videos to stay motivated.
Years ago I came to the realization that if I
wanted to be a productive activist, I had to stop
watching these videos.To be effective I have to
remain positive and hopeful, and graphic videos
can’t help me there.
Mary Chipman SAINT ANN, MO
WEDDING$: KNOT!
As lovely as it is to see delightfully happy
vegans getting hitched, standing up to family
and societal pressures, and refusing to serve
meat at their weddings to make some great
aunt happy (“VeganWeddings,” July+August
2014), the “I Do Dough” section left a bad taste
in my mouth. Reporting that two of the couples
spent more than $60k on their weddings is a
huge turn off. Maybe next time around we could
just leave out the price tags?
Marga Silvestre SAN JUAN, PR
Your long-overdue issue was abysmal. You had
way too much focus on weddings. Many of us
are single.
Christine Yvonne
GLUTEN ≠WHEAT
When asked “What’s the deal with gluten?”
(“HealthyVegans,” July+August 2014), you
stated, “Fortunately, it’s now mandated that
labels contain warnings when gluten is present.”
Unfortunately, this is not correct. Wheat, one of
the top allergens, has to be labeled; gluten does
not.The celiac community has been fighting
many years for gluten labeling but has yet to
be successful. Gluten is tricky and hides under
hundreds of different names, so due diligence is
still needed by the gluten-free community when
reading labels.
Melissa Gray NORWALK, CT
OUR KIND OF LIBRARY
Check out our lending library at the first
100 percent vegan food trailer lot!
Unity Vegan Kitchen
WE ♥ THE BAY AREA
Oaklanders know that our city is hella #vegan
friendly (“Oakland, California Dreamin’”
July+August 2014), @VegNews is spreading the
word in the August ‘14 edition.
@OaklandVeg
@VegNews Yay! My #SFGiants AT&Tpark is #1.
They do have some good #vegan options.
@lenow94
OFFTHEVEGAN PATH
It would be great ifVegNews could every now
and then post inspirational stories for those
of us living in rural areas where there are no
vegetarian restaurants and no big grocery
stores. One can eat only so many meals of
lentils and beans!
Heidi Huse
…ANDWE’RE BACK
So glad I got my magazine this month! Yay!
Thank you. Missed it!
Jennifer Collins-Chlebina
This isn’t really a letter, but a note of thanks for
coming back to the newsstands. I wondered
why I couldn’t find you; you were missed!
Andrea Zacharuk
Excited to seeVegNews Magazine is back in
print. Great comeback issue!
Elizabeth Mays
Had a very happy surprise in my mailbox today!
So glad to see the mag back up and running!
Lauren Cleveland
Started reading @VegNews and am so happy it’s
back! #vegan
@Lovely_KatieRae
@VegNews thank you for making our world a
better place.
@loominarioom
15. vegnews.com VegNews15
FOOD / HEALTH / ENVIRONMENT / ANIMALS / EVERYTHING VEGANvegNOW
VeganSupermarkets
Imagine strolling the aisles of your favorite grocery store, lazily picking up anything that catches
your eye and not bothering to read the list of ingredients: you know it’s vegan. Everything is
vegan—hallelujah! FromTaipei’s iVegan (Taiwan’s first all-vegan supermarket) to Berlin’sVeganz
toViva laVegan in Rancho Cucamonga, CA (“the largest vegan grocery store on earth”),
what seemed only 10 years ago a fantasy food shopping
experience is now a growing global reality.
Veganz:Veganz
16. 16 VegNewsThink. Eat. Thrive.™
September+October 2014
SeasonedVegan, Harlem’s first full-service vegan
restaurant, opened for business on May 3! Mother-and-
son owner/executive chef team Brenda and Aaron Beener
describe their food as “home-cooked with love and a
soulful twist.” Menu items include yam-based “crawfish”
and “barbecue riblets,” made from lotus root.
Inaninterestingtakeonthetypicalgender
dynamicsoffoodconsumption,moremen
arewillingtoeatmeatgrowninalabthan
women.TwentypercentofAmericans
overall(27percentofmen,14percentof
women)arereceptivetothebio-burger.
Plant-basedfoodstartupHamptonCreekhashadbig-nameinvestors
(BillGates,VinodKhosla)onitsteamforquitesometime.Nowonboard
asconsultantsareMichaelSlabyandRayidGhaniofPresidentObama’s
2012re-electionteam.TohelpsellJustMayo,amongotherproducts,
SlabyandGhaniareemployingFacebookTargetedSharing,anappthey
developedforthepresidentialcampaign.Inordertosucceedattheir
presentrapidrateofexpansion,HamptonCreekCEOJoshTetricksays
thecompanyneedstothinkmorelikea“movement.”Yes,wecan!
Peopleareoftensurprised—evenvegansthemselves—tolearnthat
mostwineisnotvegan.Manyvintnersuseanimal-derivedingredients,
suchaseggwhites,milkproteins,andisinglass(fishbladders)tofilter
theirwines.TheFoodStandardsAgencyintheUKnowmandatesgreater
transparencyonwinelabels,requiringthat“winesproducedfromthe2012
vintageonwards”muststateifanimal-derivedingredientsarepresentinthe
wineinquantitiesgreaterthan0.25milligramsperliter.Untilsuchstandards
existintheUS,barnivore.comwillofferguidanceonmorethan16,000wines.
ThecosttoproduceoneCulturedBeef
Burger,theworld’sfirstlab-grown
patty,weighinginatfiveounces.
FOOD/now
$331,200
Hampton Creek co-founders Josh Balk (l) and Josh Tetrick with Ka-shing Li.
The company secured $23 million from Mr. Li, Asia’s wealthiest person.
SeasonedVegan:KoriRaishon
17. vegnews.com VegNews17
1 box (11 oz.) Dr. Praeger’s Gluten Free
California Veggie Burgers OR
Dr. Praeger’s California Veggie Burgers
2 tablespoons olive oil
1/2 medium onion, diced
2 stalks celery, diced
2 small carrots, diced
1 garlic clove, minced
14 ounces crushed tomatoes
1/4 cup red wine
1/2 cup water
1 teaspoon granulated sugar
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon chili pepper powder
1 teaspoon salt
(to taste)
1. In a medium sized pot over medium heat, sauté
the olive oil, onion, celery, carrots, and garlic until
translucent.
2. Thaw burgers by microwaving for two minutes. Cut
burgers into chunks and add to sautéed vegetables,
breaking them up as you stir.
3. Pour in crushed tomatoes, wine, water, sugar,
paprika, oregano, chili pepper powder and salt.
Stir to incorporate and simmer for 30 minutes until
it thickens.
4. Serve over your favorite gluten free pasta, rice, or seed.
Prep Time: 15 minutes Total Time: 45 minutes
Vegetarian Bolognese Sauce – Makes 8 servings –
1 box (11 oz.) Dr. Praeger’s Gluten Free
California Veggie Burgers OR
Dr. Praeger’s California Veggie Burgers
2 tablespoons olive oil
1/2 medium onion, diced
2 stalks celery, diced
2 small carrots, diced
1 garlic clove, minced
14 ounces crushed tomatoes
1/4 cup red wine
1/2 cup water
1 teaspoon granulated sugar
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon chili pepper powder
1 teaspoon salt
(to taste)
1. In a medium sized pot over medium heat, sauté
the olive oil, onion, celery, carrots, and garlic until
translucent.
2. Thaw burgers by microwaving for two minutes. Cut
burgers into chunks and add to sautéed vegetables,
breaking them up as you stir.
3. Pour in crushed tomatoes, wine, water, sugar,
paprika, oregano, chili pepper powder and salt.
Stir to incorporate and simmer for 30 minutes until
it thickens.
4. Serve over your favorite gluten free pasta, rice, or seed.
Prep Time: 15 minutes Total Time: 45 minutes
Vegetarian Bolognese Sauce – Makes 8 servings –
Great on the bun.
Great in recipes.
Developed for Dr. Praeger’s by CookingWithBooks.net
Great on the bun.Great on the bun.Great on the bun.
www.DrPraegers.com
18. HEALTH/now
According to a recent article
published in the British Medical
Journal, frequent consumption of red
meat may contribute to a 20 percent
increased risk of breast cancer.
18 VegNewsThink. Eat. Thrive.™
September+October 2014
The positive impact
of companion
animals on human
mental and physical
health has been
widely discussed in
the media. Powerful,
personal testimonials
abound: one autism
service dog transformed a boy so dramatically that he was able to
limit his medication, and people previously unable or unwilling to
speak or move have talked to and reached for therapeutic animals.
In-depth studies on such human-animal interactions have been
uncommon, however—until now.The National Institute of Child
Health and Human Development is starting a major, long-term
research program that “focus(es) on the interaction between
humans and animals.” Mars (the candy and pet food company) has
committed $2 million to the endeavor.
Thepercentbywhich
alow-carb,vegandiet
mayreducetheriskof
heartdiseaseoverthe
courseofadecade.
Everyparentknowsthatgettingchildrentoeat(and
like!)theirveggiescanbeachallenge.Arecentstudyled
byresearchersattheUniversityofLeedssuggeststhat
introducingnewvegetables“earlyandoften”—thatis,
beforetheageoftwo—isan
idealapproachtocultivatea
tasteforvegetablesinachild’s
developingpalate.Parents:
bepersistentandofferanew
vegetablefivetotentimes
(beforesurrenderingtohaving
itthrownalloverthewall)!
Prettymuchtheonlytimemost
vegansturntoavendingmachine
isoutofdesperationonaroadtrip,
buttheymayhappilygooutof
theirwaytogettothisone.Modern
FarmerreportsthattheGarveyFood
CourtintheChicagoLoopishometo
thefirstFarmer’sFridgevending
machine—or“veggiemachine,”as
founderLukeSaundersprefersto
callit.Thisisonegreenmachine:
thekioskdispensesfoodinplastic
jarsthatmaybereused,andthe
electricbillisonlyabout$10amonth.
Allitemsaremarkeddown$1after
6pm,andwhat’sleftattheendof
thedayisdonatedtoahomeless
shelter.Sampleitemsincludethe
AntioxidantSalad,aCrunchyThai
Salad,andtheNorthNapaSalad—
allwithfewerthan300calories!
19. vegnews.com VegNews19
Chosen by
National Geographic Traveler
as “One of the 100 best
worldwide vacations to
enrich your life.”
holisticholidayatsea.com
info@holisticholidayatsea.com
Toll-Free (US): 1-800-496-0989
Ph: 1-828-749-9537
Or join the conversation:
Holistic Holiday at Sea
holisticholidayatsea.com/blog
Lorraine Travel
bookings@holisticholidayatsea.com
Toll-Free: 1-877-844-7977
Ph: 1-305-443-0542
(option 1 for program information
option 2 for travel agent)
All reservations for our holistic group
must be made through Lorraine Travel
Join our 12th annual Holistic Holiday at Sea cruise for 7 nights on
the beautiful, new MSC Divina, one of the most elegant &
ecologically-friendly cruise liners on the seas. Bask in gracious
Italian hospitality & service all while enjoying inspiring lectures &
vegan natural foods prepared by our own chefs. Departing from
Miami,FL&sailingtolushFalmouth,Jamaica;Georgetown,Cayman
Islands; Cozumel, Mexico & sunny Great Stirrup Cay, Bahamas. Learn
more about the classes, cuisine & itinerary at holisticholidayatsea.com.
Best-selling author of
Prevent and Reverse
Heart Disease; starred in
the film Forks Over Knives;
featured on CNN special
“The Last Heart Attack”
Co-author of The China
Study and author of
Whole: Rethinking the
Science of Nutrition;
featured in the film
Forks Over Knives
Food options for everyone -
vegan, gluten-free,
oil-free, and ship’s menu
Dancing, socials & singles events
Vegan pizza & ice cream parties
Cancersupportgroup&recoverypanel
Award-winning
environmentally-friendly ship
Swim, snorkel & kayak in the
crystal waters of the Caribbean
Daily yoga, meditation, Pilates,
Qi Gong, Do-In, running, fitness
& body building classes
Private consultations
& treatments available
Continuing Education Credits
(CMEs & CEUs) will be available
35 teachers
135 lectures & workshops
9 cooking classes, 4 intensives Physician, author, &
internationally-recognized
speaker on nutrition;
foundedNutritionFacts.org;
spoke at Congress, on Dr.
Oz, & the Colbert Report
Founder of the Physicians
Commitee for
Responsible Medicine;
author of Food for Life &
Power Foods for the Brain;
active health advocate
Chef & author of
Unprocessed: How to
Achieve Vibrant Health
and Your Ideal Weight,
inspiring public speaker
& cooking instructor
Award-winning author
of five bestselling books,
including The Joy of
Vegan Baking & The
Vegan Table; speaker,
chef, contributor to NPR
Join 1700 Like-Minded Vegans
20. ENVIRONMENT+ANIMALS/now
20 VegNewsThink. Eat. Thrive.™
September+October 2014
Goodnewsandbadnewsforelephants.Firstthegood:
Thankstowildlifeeducationeffortsandadraconianpenalty
forpoachers(death),thenumberofAsiaticelephantsin
China’sYunnanProvincehasdoubledinthepast20years.
Paradoxically,elephantsmaybesaferinChinathaninAfrica—
whereelephantpoachingisrampanttosateChinesedemand
forivory.Nowthebadnews:Yunnan’sforestsarebeing
razedtoaccommodaterubberandothercashcrops,creating
ecologicaldeadzonesandisolatingsmallgroupsofelephants
ontinyoasesofjungle,suffocatedbyroadsanddevelopment.
Justaslab-grown“meat”
maymeantheemancipation
offarmedanimals,new
scientificinnovationsmayspell
theendofvivisectionaswell.
ThejournalStemCellReports
revealsthedevelopment
of“alab-grownepidermal
equivalentfromstemcells”
thatmimicshumanskin,
andcouldreplaceanimals
incosmeticandmedicinal
testing.Thankyou,science!
China has recently “clarified”
legislation outlawing
consumption of endangered
species. This strengthening
of the law offers increased
protection to 420 species,
including pangolins, golden
monkeys, and Asian black
bears. Some Chinese
believe that certain parts of
endangered animals, such as
shark fin or bear bile, either
have medicinal properties or
enhance social status.Those
who knowingly eat such
products now face prison
sentences ranging from three
to ten years.
25-40
Percentage by which greenhouse
gas emissions from agriculture
would be cut if Europeans reduced
their animal-product consumption
by half, according to the recent UN
report “Nitrogen on theTable.”
Exotic,charismatic
megafaunasuchas
baldeagles,lions,
andorcasenjoy
farmorerespect
andsympathythan
foodanimals,while
appealstoreduce
oreliminatemeat
consumptionthat
relyoncompassionforfarmedanimalsseemtohavelimited
impactonthosewhoviewthemasnothingmorethanfood.
Exposingthedevastatingimpactofmeatconsumptionon
wildlife,however,mayproveamoreeffectivestrategy.New
researchpublishedinthejournalScienceshowstheclear
impactofthemeat-industrialcomplexonelk,pumas,andsea
otters,amongothers.Thus,theCenterforBiologicalDiversity
haslaunchedanewcampaign,TakeExtinctionOffYourPlate,
withthesimplepledge:“EatLessMeat.SaveMoreWildlife.”
22. 11THINGSWE CAN’TWAITTO SEE / READ / DObuzzNOW
22 VegNewsThink. Eat. Thrive.™
September+October 2014
Celebrate 15 years of winning victories for
farmed animals at the Mercy For Animals
15th Anniversary Gala in Los Angeles.
Tickets available at mfagala.com.
Hug a cow or pet a pig at a farmed animal
sanctuary on WorldVegetarian Day (October 1)
and World Farmed Animals Day (October 2).
Millennium, San Francisco’s iconic,
award-winning vegan restaurant,
opened 20 years ago today.
Vegan Holiday
Cooking from
Candle Café:
Celebratory Menus
and Recipes from
New York’s Premier
Plant-Based
Restaurants arrives
on bookshelves.
Halloween Kale salad and superfood
smoothies? Not today, my friends.
Here atVegNews we will be handing
out Airheads, Skittles, andTwizzlers—
and stuffing our faces with as many
Cocomels as humanly possible.
For more on Millennium
and Candle Café,
see p.26.
Elephant Appreciation Day Elephants are
known to use tools, collaborate, empathize,
and appear to mourn their dead and
possess self-awareness.
Eat your damn kale.
Thug Kitchen: Eat Like You
Give a F*ck drops today.
Dictionary DayWhat’s a word
for compassionate, healthy, and
environmentally friendly?Vegan!
“I said Royale with
VEGAN cheese!”
Kingsman:The Secret
Service, starring new
and proud vegan
Samuel L. Jackson,
opens in theaters.
Chloe’sVegan Italian Kitchen:
150 Pizzas, Pastas, Pestos,
Risottos, & Lots of Creamy
Italian Classics is available
today for your cookbook library.
Lasagna Bolognese, anyone?
1–2
September
October
12
31
23
30
22
26
24
16
19
Do-si-do on down
to the 5th annual TexasVeggie
Fair in Dallas’Reverchon Park.
7
9/12:MercyForAnimals;9/26:MillenniumRestaurant
23. vegnews.com VegNews23
award-winning
vegan dining
Cruelty-Free . Earth-Friendly
Creative Cuisine at its finest!
ocean view • full bar • breakfast & dinner daily
explore Big River estuary,
canyon & nearby state parks by
Renting a kayak, canoe, outrigger
or mountain bike. TOUR Big River
via guided paddle or sailing tour.
CATCHACANOE
ANDBICYCLESTOO
T O U R B I G R I V E R
mendocino center for living well
Massage in the forest • Yoga • Tai Chi • Qi Gong • Pool
Chinese Herbalist • Acupuncture • Acupressure • Spa
Nutrition • Nature/Garden Programs • Organic Gardens
An Eco-Resort on the Mendocino Coas
No. 1 “Must Do Bucket List” ~ vegnews
four diamond inn • pets welcome • on mendocino bay
Ocean & Mendocino Village Views • wood burning fireplaces
magnificent gardens • tropical indoor pool
Elopements, weddings and meetings are welcome.
z featuring Z
coast highway & comptche ukiah road in mendocino | 800.331.8884
www.stanfordinn.com | www.ravensrestaurant.com | www.catchacanoe.com
24. 24 VegNewsThink. Eat. Thrive.™
September+October 2014
Young animal activist leads the way
for the next generation.
NATHAN RUNKLE
10Questions
>
10Questions
VNPublisherJosephConnellytalks
shopwithtoday’smust-knownames.
VegNews has long recognized Mercy
For Animals’founder Nathan Runkle for
his tireless animal activism. In 2007 VN
honored Runkle as one of our “25 Most
Fascinating Vegetarians” while two years
earlier we had named him one of the “Top
20 Activists Under 30 Years Old.” In 2009,
at the ripe old age of 25, Runkle became
the youngest person ever inducted into the
US Animal Rights Hall of Fame.
In addition, in 2011 Mercy For Animals
became the first organization to receive the
coveted Veggie Award™ for “Nonprofit of
the Year” twice (only one other group has
done so to date). It’s difficult to envision
anyone achieving as much success this
early in life and highly unlikely another
individual will match his accomplishments
anytime soon. For all of these reasons,
we are pleased to share the story of this
remarkable young man who has devoted
his life to making the world a better place.
1How did Mercy For Animals get started?
I founded Mercy For Animals in a rural
Ohio town in 1999 after a farmed animal
cruelty case compelled me to act. Our local
high school had an agricultural class, taught
by a pig farmer. One morning the teacher
tried to kill a number of piglets on his farm
to be used in a dissection project. When he
arrived to the school with the piglets, one of
them was still alive. A student in the class,
who also did part-time work on the teacher’s
farm, took the piglet by her hind legs and
slammed her headfirst onto the ground. The
piglet survived the assault but now suffered
a fractured skull. Two students in the class
grabbed the piglet, left the room, and took
her to another teacher who quickly left
the school and had the piglet euthanized.
Animal cruelty charges were filed in the
case—but were dismissed on the first day
of trial because the act of slamming a piglet
headfirst into the ground is considered
a “standard agricultural practice” and
therefore exempt from cruelty prosecution.
This case, and the lack of legal protection
granted to farmed animals, illustrated to me
that there needed to be an organization that
would give a voice to farmed animals in Ohio.
Mercy For Animals was born out of that need.
2How old were you when this happened?
Iwas15.
3It’s easy to understand how and why such
a traumatic experience would affect a
15-year-old. But what did you know
at the time about starting, and running,
an organization?
Iwasdrivenbyadeepmotivationanddesire
tohelpanimals.Ilearnedhowtorunan
organizationbyrollingupmysleevesand
justdivingintothedemanding—butdeeply
rewarding—workoffightingforsocialchange.
Overthepast15yearsI’velearnedsomuch
aboutgovernment,food,farming,economics,
politics,andhumanbehaviorandpsychology
bybeingonthefrontlinesforanimals.
NathanRunkle:MercyforAnimals
25. vegnews.com VegNews25
4And you have done an amazing job.
You just mentioned 15 years. Mercy
For Animals reached that modest yet
significant milestone this year.What plans are
in the works to celebrate the anniversary?
Thankyou.Tomarkthismilestoneweare
hostinga15th
AnniversaryGalaonSeptember12
inLosAngeles.Theeventwillbehostedbythe
incredibleJaneVelez-Mitchellandwillfeature
suchMFAsupportersasKathyFreston,Natalie
Maines,Moby,RussellSimmons,SamSimon,
andmore.Itwillbeaspecialopportunityto
celebratethemanyvictoriesandsuccesses
we’veachievedinpreventingcrueltytofarmed
animalsandpromotingcompassionatefood
choicesandpolicies.
5That looks to be a hot-ticket event!You
mentioned successes.What are three of
MFA’s greatest milestones to date?
Fortunatelytherehavebeenmanyvictories
ineachofourprogramareasovertheyears:
undercoverinvestigations,legaladvocacy,
corporateoutreach,andconsumereducation.
But,ifIhadtopickjustthree,theywouldbe:
1.Securingthefirst-everfelonyconviction
forcrueltytofactory-farmedbirds.This
convictionwastheresultofanMFA
investigationatButterball—thelargestturkey
producerintheUnitedStates.
2.Pressuringmajorcorporations—
includingCostco,Kmart,Kraft,andSafeway—
tobansomeoftheworstfactoryfarming
practices,includingtaildockingofcows,
confiningcalvesinvealcrates,andcramming
pigsingestationcrates.
3.Inspiringcountlesspeopletoadopta
vegandiet.Throughouroutreachprograms,
wehaveeducatedmanymillionsofpeople
aboutthehorrorsoffactoryfarmingandabout
thepowerfulimpactaplant-baseddietcan
have.Thisworkhassparedmillionsupon
millionsofanimals’lives.
6
MFA has been at the forefront of
undercover video investigations.Why are
these so critical to the movement?
Undercoverinvestigationsareabsolutely
crucialtothesuccessoftheanimalprotection
movement.Theyexpose,fortheworldto
see,thedailyexploitationandviolence
animalsendureonfactoryfarmsandin
slaughterhouses.Nearlyeverypieceof
animal-friendlylegislation,corporatepolicy
change,crueltyprosecution,orpublic
awarenesscampaignstemsfromtheworkof
anundercoverinvestigator.Seeingisbelieving
andwhentheAmericanpublicseestheway
animalsareconfined,mutilated,andviolently
killedonfactoryfarms,theydemandchange
andtakeaction.
7AnotherareawhereMFAexcelsisworking
with the media and celebrities. How
important are these two groups? How
critical are they to promoting the message?
Themediaandcelebritiescanbesuch
powerfulalliesforanimals.Ifanissueisn’tin
theheadlines,onthenews,orinthepublic
discussion,thenprogresscannotandwillnot
occur.Crueltytoanimals
simplycannotstandthe
spotlight,whichiswhyit’s
soimportantforustoputit
there.Ithinkthemediahave
finallyawakenedtofactory
farmingandveganismas
importantissuesfacingour
society.Celebritiesarealso
championingthecause—
bringingtheissuefurtherinto
mainstreamconsciousness.
Whenthetwoworkin
tandem,wonderfulthings
canhappen.
8
In addition to your animal work, you
have also been recognized by another
oppressed segment of society. OUT
magazine recently named you one of eight
“Notables on the Power List Radar.” Is there
anything the LGBTcommunity can learn from
the animal rights community, and vice versa?
Oppressionisoppressionandviolenceis
violence,regardlessoftheformittakes.
Growingupgayinasmallfarmtown,I
experiencedalotofprejudice,bullying,
andviolence.Itreallysensitizedmetothe
feelingsofothers,includinganimals.Inour
society,farmedanimalsarecompletelyat
ourmercyandsovulnerabletoabuse.MFA
hasbeenconductingoutreachwiththeLGBT
communityformorethanadecadenow.Both
movementsareconnectedinacoremission
ofcreatingasocietythatismoreinclusivein
itscompassionandconsideration,regardless
ofwhethertheotherindividualis“different”
fromyou.
9In 2002VegNews put you on the cover
of a one-time supplement we published,
AR News, for the story “Young Activists
Making a Difference.” If we were to do a follow-
up edition and asked you to be our guest editor,
whom would you put on the cover?
Ah,yes,Irememberthatasifitwereyesterday.
Timecertainlyflies.Thankfullythereareso
manyyoungadvocateswhoaretrueleaders
inourmovementtoday.Iattributemuchof
thattotheriseofsocialmediaandYouTube.
Today,youcanseefootageoffactoryfarms
andlearnaboutbeingvegansimplybylogging
online.Backin2002,thatwasn’tthecase.The
flowofinformationwas
verylimitedandrestricted.
Theinternethasbrought
greatertransparency
andaccountability
andhasleveledthe
playingfieldbetween
nonprofitorganizations
andmultibillion-dollar
corporations.Thedams
haveburstandthenew
generationhasaccesstothe
truth,andwiththatweare
seeingthenumberofyoung
vegetarians,vegans,andanimaladvocates
skyrocket.Forthatreason,I’dadviseyouto
haveaphotomontageofhundredsofyoung
advocates,withthetitle“GenerationVegan.”
10It sounds to me as if you don’t want
to abdicate your title! Since we just
discussed young activists, I must
mention that you recently reached the ripe old
age of 30. You have now been doing this work
exactly half your life. If you could write your
15-year-old self a letter of advice today, what
would you say?
Wow,goodquestion.IthinkI’dencourage
myselftocelebratethesuccesses,takecare
ofmyself,embracethechallenges,andenjoy
thejourney.I’dstresstheimportanceof
surroundingmyselfwithpositive,thoughtful
peoplewhocanenrichmylife—both
personallyandasanadvocate.I’dassure
myselfthatthefutureisbrightandthat
incrediblechangeswilloccur—whenour
movementunitesandworkstogether.
VegNews publisher JosephConnellyfirst met
Nathan Runkle in 2001 and is as proud of him as if
he were his own son.
Fast Fact: Since 2002, MFA has conducted
more than 30 undercover investigations.
29. vegnews.com VegNews29
TryingThisAtHome
Hoping to recreate your favorite restaurant meal
at home? “You can’t,” says Landau. “I can’t.”
A restaurant has equipment you’ve never
dreamed of, including a commercial range that
makes yours look like a toaster oven. It also has
a team of line chefs who can do in 45 minutes
what will take you three days, plus access to
“ingredients you can’t afford and a crew of
people to clean up,” says Landau.
Making a restaurant recipe can be a
challenge even in a well-stocked home kitchen.
A chef’s culinary brilliance does not always
translate into a talent for communicating how
to prepare a recipe. And each recipe is subject
to each home cook’s sensibility. “There are
different interpretations of what medium heat
is,” saysTen Speed’sWehner.
“I have never followed a recipe in my life,”
says Landau. “I’m happiest just cooking. ” So
how to balance what he can create with what
a home cook can accomplish? He and Jacoby
reverse engineered.They hired an assistant to
watch Landau in the kitchen. “She figured out
what I was actually doing.”
“The big thing is the volume—getting
a recipe’s 60 to 70 servings down to four to
six,” says Gentry. “It’s not just the math—you
have to break it down, balance the seasoning,
simplify the steps.”Wehner agrees. “Even when
the recipes are perfect, the recipes are hard.
High-end recipes are much more complicated.”
Case in point: The Millennium Cookbook.
Even 15 years after its release, the book seems
cutting-edge—and unlike a good many chef-
driven cookbooks, the recipes work. However,
they are not what you want to try when you
stagger home from work starving and need to
eat now.
“It reads like a friggin’novel,” admitsTucker.
“I’ve had people say they get out of bed at 6 in
the morning to cook from my book and at 6 pm,
they have dinner.That’s why I’ve got a batterie
of prep cooks down here tearing it up.”
On the other hand, a home cook has
advantages a professional chef doesn’t. You can
make dinner when you want to make dinner,
barefoot, with a glass of wine (Tucker’s own
preferred home cooking method), and if your
pastry turns to paste, no one’s going to fire you.
Just eat the filling. It’ll be terrific.
meals.Guestslikedthem.Theyaskedforthe
recipes.Katzenobligedwiththewhimsical,
hand-letteredMoosewoodCookbook.It
remainsoneofthebestsellingmeatless
cookbooksofalltimeandhasbeeninducted
intotheJamesBeardFoundation’sCookbook
HallofFame.Well,that’sahardprecedentfora
vegancheftobeat.Sofar,noonehas.
ButmanyofthemshareKatzen’snatural
generosity.InLandau’scase,thatspiritof
generosityisoverlaidwithguilt.“Peopleasked
usforrecipesallthetime.They’dsay,“IfIcould
cooklikethis,I’dbevegetarian.”
Imaginingalltheomnivoreswho’dgo
plant-basedifonlytheyhadrecipeslikethe
restaurant’smadlypopularshavedBrussels
sproutskepthimupnights:“Icouldn’tsleep.”
Lastyear,heandwifeKateJacobycameout
withtheirsecondcookbook,Vedge.Asits
subtitlepromises,itredefinesvegetable
cooking,offeringproduce-centric,doable
recipeswithbright,boldflavors.It’sawin-win:
Landaugetsagoodnight’ssleepandVedge
fansgetacookbookthat’sadreamcometrue.
Yeah,butispublishingavegancookbook
goodbusiness?TenSpeedPresspublisher
AaronWehnerthinksso.“It’sbeenagrowth
categoryforfive-plusyears.”Wehner’sbeen
withTenSpeedforlongerthanthat,since
1997,theyearbeforethehousepublishedThe
MillenniumCookbook.Hewaschampioning
vegancookbooksbackwhentheomnivorous
worldthoughtveganwaswacky.Wehner
didn’tcare.“We’rebasedinSanFrancisco—the
samecitythatgavebirthtoGreens(theWest
Coast’sanswertoMoosewood)andalotof
vegetable-forwardcooking.We’realittlemore
aheadofcertaintrends—notjustincooking,
butinoveralllifestyle.Forus,Millenniumwas
justagreatrestauranttoadoabookwith—and
agreatrestaurant.”
“Backthen,itwasjustabunchofhippies,
Executive Chef Eric Tucker always brightens
San Francisco’s Millennium Restaurant with his warm smile.
31. vegnews.com VegNews31
InItForTheAnimals—
Sublime
“You want every restaurant—you want the
whole world—to be vegan,” saysVedge’s
Landau. But like most vegan chefs, he finds it’s
better to sell people on the concept of amazing
plant-based food and leave the serving of
agenda off the plate.
“That’s something we never push on
people,” saysTucker.
Landau agrees. “There’s no one in a cow
suit with a ‘Meat Is Murder’sign.We believe in
animal rights, we’ve got a sickening country, we
have our mission—but we’re chefs first.”
“Everyone’s on their own food journey,” as
Gentry puts it.
Sublime, in Fort Lauderdale, FL, is the
exception that proves the rule. Locals’favorite
go-to spot and mecca for visiting vegan celebs
from Alec Baldwin to Neal Barnard, Sublime
offers a romantic, fine-dining ambiance and
comfort vegan cuisine, all served with a dollop
of activism.
It’s driven by owner Nanci Alexander.The
former wife of billionaire Houston Rockets
owner Leslie Alexander, Alexander (an ardent
vegan) cares more about animals than she
does big bucks and sports. In 1989 she founded
the nonprofit Animal Rights Foundation of
Florida (ARFF), which she still runs. She opened
Sublime 10 years later.
Sublime isn’t the only vegan restaurant
to support, of course. Candle Café owners Joy
Pierson and Bart Potenza serve on the board
of the nonprofit New York Coalition for Healthy
School Foods, which advocates for plant-based
education and meals for school children.
Alexander takes it even further, though,
donating all—that’s 100 percent—of the profits
from both the restaurant and The Sublime
Restaurant Cookbook to animal welfare.
The restaurant has been home to a host
of culinary talent over the years, includingTal
Ronnen, vegan chef to the stars, owner of Los
Angeles’Crossroads Kitchen, and author of The
Conscious Cook. Yet it is Alexander’s name that
appears on the cover of The Sublime Restaurant
Cookbook. A tireless activist and PETA
supporter, she dedicates the book to “all the
animals who are thought of as food, rather than
the magnificent individual beings they are.”
therestaurantandbuythecookbooks.“I’d
say80percentarenotvegan.Theyjustlikethe
food.”That’sgood,hesays.Buthe’salwaysup
forachallenge,likethefirst-timerswhocome
tothecaféwiththeirmindsmadeup.“They’re
soclosed—theydon’twanttotrysomething
different.Theythinkit’snotgoingtotaste
good.Thentheytryit,andtheysay,‘Oh,wow,it
wasn’twhatIsuspected.’That’sevenbetter.”
Veganrestaurantcookbookshavein
commonafairnumberofstandardrecipes:
arugulasalads,blackbeansoups,plant-based
piccatas,tofuscrambles,andveggieburgers.
Theyalltendtoavoidprocessedveganfood.
Theveggieburgersandvegancheesearemade
in-house.Whatmakeseachcookbookunique
isthewayitrepresentstherestaurant’sown
ethos,culinarysensibility,andpersonality.In
thecaseoftheChicagoDiner(“Meat-freesince
’83”),it’saneverymansensibility.
“We’reanti-establishment,”saysmanager/
ownerMickeyHornickwithabitofswagger.
HornickandJoKaucher,ChicagoDiner’s
chef(andHornick’swife),openedtheeatery
“whenChicagowasn’tsuchafoodietown”
becausetheyweredesperateforgreatfood
madewithcompassion.
“Theoriginalveggieburgerstastedlike
Styrofoam,”saysHornick.
Theveggieburgershaveimprovedand
people’sappetiteforvegandininghasgrown.
Alot.Inthelastfewyears,Hornick’swatched
asplant-basedrestaurantspopuponevery
corner.“Thefoodisgourmet,organic,and
expensive—$150fora12-courseveganmeal.
We’readiner.Andcharge$8.95.”
“Ahundreddollars?”Kaucherlaughs.“Ican
buyalotofgrocerieswiththat.”
Thecouple’swe’re-all-in-this-together
sensibilitycomeswithTheNewChicagoDiner
Cookbook.Kauchersharesauthorcredswith
foodwriterKatBarry“andTheChicagoDiner
Spouses and chefs/owners Rich Landau and Kate Jacoby
of Philadelphia’s Vedge will open a second eatery, V Street, in October.
34. 34 VegNewsThink. Eat. Thrive.™
September+October 2014
DAYIN THE
Adam Sobel of the
Cinnamon Snail Food
Truck takes VegNews
readers along on
a typical day.
BY ADAM SOBEL
photos by Derek Goodwin
A
LIFE
39. vegnews.com VegNews39
How much do you spend on parking meters
in an average day?
Even paying the $3.50/hour meters in Midtown, we still
get tickets for “vending from a metered location” almost
daily, which vary from $65 to $115.
When and why did you go vegan?
I went vegan when my daughter, Idil, was born 12 years
ago. I had been vegetarian for a while, but the day my
wife labored at home, I had some revelations about the
physical and spiritual significance of breastfeeding. I
decided I could never come between any mother and child
again. I went vegan and had a child all in one day, which
have been the two best things I have done in my life.
When did you open the Snail?
Valentines Day, 2010.
What did you do before the Snail?
I worked in vegetarian and vegan restaurants for about 10
years before starting the Cinnamon Snail. I also produced
and performed psytrance music, and threw illegal trance
music parties in the Pine Barrens in southern New Jersey.
Where did the name Cinnamon Snail come from?
The heavens parted, and world-renowned cellist, Yo-Yo
Ma, came down in a sapphire-encrusted tuxedo, and as
he performed a gorgeous, laser-guided rap attack (with
sweatsuit-clad synchronized back-up dancers), he told me
to call our truck “The Cinnamon Snail” because that name
would please him the most.
AdamSobel is a self-taught chef who runsThe Cinnamon
Snail food truck, teaches cooking classes, instructs free yoga
classes, and loves his bad, bad Border Collie Mossy.
“The Snail 2.0
is going to be
the Rolls Royce
of vegan
food trucks.”
FIVE Things
You Need to
Know About
Adam Sobel
AND THE
CINNAMON
SNAIL
40. 40 VegNewsThink. Eat. Thrive.™
September+October 2014
After
Fallthe
Meeting imperfection with compassion.
By MelanieWilson
44. 44 VegNewsThink. Eat. Thrive.™
September+October 2014
VegEscape
Bountiful
Berkeley
This university town (city,
actually) has far too many
vegan options to profile in
one article, many of which
we’ve covered before. So this
time, we’d like to focus mainly
on some newer businesses
you might not know about
that deserve some love.The
last few years have seen huge
strides in mainstreaming a
plant-based diet, including
restaurants that now have
their own vegan menu
sections. And we’re told that
those dishes tend to be the
favorites among vegans and
meat eaters alike. Progress—
one plate at a time.
From the Free Speech Movement to cruelty-free living,
the other city by the Bay has long been at the forefront
of social justice—for humans and animals alike (part 2 of 2).
By Amy Leventhal & Marc Diamond
CaptivatingCreole
TheBigEasycomestotheEastBayinthe
eclectic,superwelcomingneighborhoodspot
onAlcatrazAvenuecalledEasy Creole.
Oneoftheco-ownersconsidersitapersonal
challengetoturnhisCreolecreationsinto
vegan-friendlyfare,whichmakeupnearlyhalf
themenu.Theoverarchinggoal?Createaplace
whereeveryonecansitdowntogetherandfeel
comfortable.Missionaccomplished.
> 1761AlcatrazAve.;510-858-5063;
easycreole.com
NailedIt
Youcan’tvisitBerkeleywithoutstoppingby
the Adventure Playground located
intheBerkeleyMarina,wherekidsseven
andupcangettheircreativityoninthegreat
outdoors.Fun,exciting,andchallenging,
thisplaygroundisn’twhatyoumightexpect.
Whatotherplaygroundprovideshammers,
saws,paint,andextrapointsforpickingup
rustynails?Thinkofitasaworkshopthat’s
constantlybeingbuiltandreinventedbythe
kidsthemselves.There’safunzipline,too,for
thosewhowanttotakeabreakfrombuilding.
> ShorebirdParkNatureCenter,
160UniversityAve.;510-981-6720;
ci.berkeley.ca.us/adventureplayground
Missed part 1?Check out ourJuly+August 2014issue spotlightingOakland, CA.
46. 46 VegNewsThink. Eat. Thrive.™
September+October 2014
This delectable menu combines recipes from our cover story’s
featured restaurant cookbooks into a stellar six-course meal.
Compiled by Ellen Kanner
Oh, it’s so hard to be a food writer, having to assemble a menu of luscious, plant-based recipes from some of
the most amazing vegan restaurants on earth. Here’s what went into the process: a fair amount of salivating.
Also a desire for each recipe to reflect the soul of the chef who created it. You can find black bean soup almost
anywhere. Each of these dishes, from stylish appetizer to sumptuous dessert, has its own unique flavor.
The Menu
APPETIZER
Asian Romaine Spring Rolls with Sesame-Lime Dressing
The Millennium Cookbook: Extraordinary Vegetarian Cuisine
SOUP
Roasted Squash Soup with Almond Cream and Spiced Pumpkin Seeds
Vegan Holiday Cooking from Candle Café
SALAD
Yin and Yang Salad with Peanut-Sesame Dressing
The Real Food Daily Cookbook
ENTRÉE
Roasted Baby Turnips with Maitake “Champignons au Vin”
Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking
SIDE
Curried Red Yam Fries
Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro
DESSERT
Cocoa Mousse Cake
The New Chicago Diner Cookbook
Let’s eat.
The Restaurants vs. Cookbooks
Fantasy Feast
FoodFeature
47. vegnews.com VegNews47
COURSE 1:
APPETIZER
ASIANROMAINE
SPRINGROLLSWITH
SESAME-LIMEDRESSING
Reprinted with permission from
The Millennium Cookbook by Eric Tucker
(Ten Speed Press, 1998).
Chef Tucker: “This is always a favorite when
it goes onto the menu. The dressing features
the herbal trinity of many Southeast Asian
cuisines: mint, cilantro, and basil.”
Makes 6 servings
1 large head romaine lettuce
1 papaya, peeled, seeded, and cut into thin
slices
1 red bell pepper, seeded, deribbed, and cut
into thin slices
Kernels cut from 1 ear fresh corn
1 small jicama, peeled and cut into thin
buttons
6 kumquats, cut into thin slices
1 tablespoonfinelyshreddedfreshmintleaves
1 tablespoon minced fresh cilantro
2 cups Sesame Lime Dressing
Saffron-Lotus Root Pickles
Sesame seeds for garnish
1.Bring a large pot of water to a boil. Prepare
a large bowl of ice water. Separate 12 of the
largest romaine leaves from the head.Trim
off the thick parts of the romaine stems.
Blanch the romaine leaves for 10 seconds in
the boiling water, then drain. Immediately
immerse in the ice water to stop the blanching.
Drain and pat dry with paper towels. Set aside.
2. Shredtheremaininglettucetomake2cups.
Inamediumbowl,combinetheshreddedlettuce,
papaya,bellpepper,corn,jicama,kumquats,
mint,andcilantrowith cupdressing.
3. On a flat work surface, place 2 romaine
leaves, overlapping the stem of one next to
the leaf of the other. Place 1 cup filling on the
bottom of the leaves. Fold over the sides of the
leaves, then roll them from the bottom into a
cylinder. Repeat with the remaining leaves.
4.To serve, cover the bottom of each plate
with cup dressing. Cut the rolls in half
crosswise on the diagonal. Place half a roll on
each plate, with the other half standing up or
leaning against it. Garnish with slices of lotus
root pickles and sesame seeds.
SESAME-LIMEDRESSING
Makes 6 servings
1 cup fresh lime juice
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 tablespoons maple syrup
bunch cilantro, stemmed
bunch mint, stemmed
bunchThai or Italian basil, stemmed
1 kaffir lime leaf (optional)
1 Thai bird’s eye chile, seeded
or 1 serrano chile
cup plus 1 tablespoon sesame seeds,
toasted
3 tablespoons light miso
1 cups water
1 teaspoon minced lime zest
In a blender, combine the lime juice, garlic,
ginger, maple syrup, cilantro, mint, basil, kaffir
lime leaf, chile, cup sesame seeds, miso,
and water and blend until smooth.Transfer
the dressing to a bowl or other container and
add the 1 tablespoon sesame seeds and the
lime zest. Store in an airtight container in the
refrigerator for up to 1 week.
SAFFRON-LOTUS
ROOTPICKLES
Chef Tucker: “For this quick pickle, we add a
little turmeric to the brine to produce day-old
golden lotus root pickles. We use these to
garnish many of our Asian-inspired dishes.
If you use the saffron they will complement
Indian or Middle Eastern dishes.”
Makes 10 to 12 pickles
1 lotus root, cut into 10 -inch-thick slices
1 cup rice or white wine vinegar
1 cup water
1 tablespoon sea salt
2 whole cloves garlic
teaspoon saffron threads (optional)
1 teaspoon turmeric
2 whole cloves
teaspoon fennel seeds
In a medium saucepan, combine all the
ingredients. Bring to a boil and boil for 15
minutes. Chill and serve, or store with the
brine in an airtight container in the refrigerator
for up to 2 weeks.
AsianRomaineSpringRollswithSesame-LimeDressing:HannahKaminsky
48. 48 VegNewsThink. Eat. Thrive.™
September+October 2014
COURSE 2:
SOUP
ROASTEDSQUASH
SOUPWITHALMOND
CREAMANDSPICED
PUMPKINSEEDS
Reprinted with permission from
Vegan Holiday Cooking from Candle Café
by Joy Pierson, Angel Ramos, and Jorge
Penada (Ten Speed Press, 2014).
Chefs Pierson, Ramos, and Penada: “This
smooth and creamy soup, garnished with rich
almond cream and toasted pumpkin seeds,
makes an elegant starter for a Thanksgiving
feast. We recommend making batches of
this nourishing soup all season long and
keeping it on hand (it freezes beautifully) for
cozy dinners that will warm your heart and
soul. Note that the almonds must be soaked
overnight.”
Makes 8 to 10 servings
ALMONDCREAM
2 cups sliced almonds
3 tablespoons safflower oil
2 tablespoons fresh lemon juice
1 teaspoons sea salt
cup water
1 tablespoon chopped fresh chives
ROASTEDSQUASHSOUP
3 tablespoons olive oil
1 tablespoon vegan margarine
1 cup diced white onion
1 cup chopped apple
teaspoon ground cinnamon
teaspoon chipotle chile powder
teaspoon chopped fresh sage
teaspoon fresh rosemary
lemongrass stalk, split
1 teaspoons sea salt
3 pounds butternut squash, peeled,
seeded, and cut into 1-inch pieces
8 cups vegetable stock
SPICEDPUMPKINSEEDS
1 cup pumpkin seeds, hulled
1 tablespoon olive oil
1 teaspoons fresh lemon juice
Pinch of ground cinnamon
Sea salt and freshly ground black pepper
1.To make the cream, the day before
serving, place the almonds in a bowl and
add enough water to cover. Cover and let
soak overnight in the refrigerator.
2.Drain the nuts and transfer to a blender.
Add the oil, lemon juice, salt, and water
and blend until smooth, about 5 minutes.
Transfer to a bowl, stir in the chives, and set
aside.The cream will keep, covered, in the
refrigerator, for up to 2 days.
3.To make the soup, heat the oil and
margarine in a large soup pot over medium
heat. Add the onion, apple, cinnamon,
chipotle powder, sage, rosemary, and
lemongrass, and cook, stirring occasionally,
for 5 minutes.
4.Add the squash to the pot and stir to
coat, about 3 minutes. Add the stock, bring
to a boil, decrease the heat, and simmer,
covered, until the squash is tender, about 40
minutes. Remove the lemongrass stalk and
let the soup cool.
5.Transfer soup to a blender and blend until
smooth. Or blend the soup with an immersion
blender until smooth.This will have to be
done in batches.The soup can be made ahead
of time up to this point. It will keep in the
refrigerator for up to 3 days or frozen up to
three months.
6.Preheat the oven to 300 degrees.
7.To prepare the pumpkin seeds, combine
the seeds, oil, lemon juice, cinnamon, and salt
and pepper to taste in a bowl and mix together.
Transfer to a baking sheet and roast for 5 to 10
minutes, shaking the pan occasionally, until
the seeds are lightly browned.
8.To serve, pour the warm soup into bowls.
Add a dollop of almond cream and sprinkle
with the roasted pumpkin seeds.
COURSE 3:
SALAD
YINANDYANGSALAD
WITHPEANUT-SESAME
DRESSING
Reprinted with permission from The Real Food
Daily Cookbook by Ann Gentry (Ten Speed
Press, 2005).
Chef Gentry: “The name of this salad is an
homage to the ancient Chinese philosophy
that all things in the universe contain
elements of both yin and yang. Within each is
the seed of the other, and when yin and yang
work in harmony, all is good in the world. All
is good in this salad, too. The crunchiness of
the vegetables is the perfect counterpoint to
the rich and creamy peanut dressing.”
Makes 4 servings
4 cups shredded napa cabbage
3 cups shredded red cabbage
2 carrots, peeled and julienned
1 (2 -inch) piece daikon radish,
peeled and julienned
10 green onions (white and green parts),
julienned
1 cup Peanut-Sesame Dressing
4 cups -inch cubes chilled GingeredTofu
2 tablespoons toasted sesame seeds
Toss the cabbages, carrots, radish, and green
onion in a large bowl with enough dressing
to coat. Mound the salad into 4 wide, shallow
bowls or onto plates. Arrange tofu around the
salad. Sprinkle with sesame seeds and serve.
FoodFeature
RoastedSquashSoupwithAlmondCreamandSpicedPumpkinSeeds(VeganHolidayCookingfromCandleCafe):JimFranco
