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VegNews MagazineVegNews Magazine

VegNews Magazine September/October 2018

The world’s best-selling plant-based magazine, VegNews is packed with delicious vegan recipes, wellness tips, travel, beauty, fashion, interviews, taste tests, must-have cookbooks, and so much more. Find out why this magazine is beloved by subscribers everywhere, and continues to win nearly every magazine award in the industry. Subscribe today!

Country:
United States
Language:
English
Publisher:
VegNews
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4 Issues

IN THIS ISSUE

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food crush

It’s no coincidence that I have made food my life’s work. Fewer things are more thrilling to me than sharing the latest plant-based breakthroughs in everything from burgers (I love watching the Beyond Burger sweep the nation) to pizza (Domino’s is now selling vegan cheese pies in Australia) to ice cream (my latest obsession is So Delicious’ perfectly whipped peanut butter mousse). So you can imagine the sheer excitement with which I look forward to our annual Food Issue, always packed with the very latest from the vegan food scene. As you’re about to find out first-hand, the plant-based evolution is now a revolution, and there is nothing that can’t be done vegan. Start flipping through this very special all-food issue, and you’ll find incredible recipes, expert taste tests, pro baking…

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trending vegan

Vegan Reddi-Wip Made with coconut and almond milks, the iconic dairy brand has debuted two vegan whipped creams—and we’re putting them on everything (including directly into our mouths). KFC Meatless Chicken Buckets Later this year, KFC restaurants in the UK will be rolling out vegetarian fried chicken to customers. I am speechless. Starbucks’ Vegan Menu After acknowledging plant-based foods as a significant growth opportunity, the international coffeehouse has introduced vegan wraps, cakes, grain bowls, and smoothies—with more to come. Hemp Milk Rum Yep, we’ll be sipping this creamy hemp-milk-based Caribbean rum throughout the holiday season. Feel free to join us. Smoky Carrot Lox VN food photographer and rockstar blogger Erin Wysocarski has created a plant-based facsimile of the classic bagel topper, and my team can’t stop talking about it. Christmas in India Want to take the trip of a lifetime? Join…

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yoursay

“So stoked to have our burger represented on the cover of @VegNews!!” @arlostruck “How I plan to spend my days off: reading, writing, cleaning, meditating, and working out.” @crunchyvegangal “This is what our Friday night #happyhour looks like.” @nicholedandrearussert Tag your Instagram pics with #vegnews for a chance to be featured in the magazine! “I want to thank you for doing a story on slaughterhouse workers (“Fear Factory,” May+June 2018). I feel very strongly that this is an area that needs much more attention … slaughterhouse workers are victims of a system which exploits both animals and people. Keep up the excellent work, and thanks for the courage to confront issues which may be difficult, but are critically important.” Jenni Slaven VegNews.com Must-Reads! 1. The VegNews Guide to Vegan Halloween Candy2. 5 Rules For Making Vegan Chocolate at Home3. 25 Accidentally…

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contributors

1 Heather Bodine-Lederman Easy as Pie, p.80 Where I live: Chicago, IL Veg for: 10 years Go-to weekend brunch: The Vegan Country Fried Portobella at Handlebar Always in my fridge: Chipotle Vegenaise Fave fall soup: Broccoli cheddar Dream vacation: Vegan bakery road trip across the US Halloween candy obsession: The peanut, caramel, and nougat-loaded Jokerz candy bar 2 Darice Chang Tempting Taipei, p.64 Where I live: Taipei, Taiwan Veg for: 15 years Go-to weekend brunch: Tofu scramble with extra cashew cheese Always in my fridge: Coconut water, fresh fruit, and homemade Szechuan chili oil Fave fall soup: Creamy pumpkin Dream vacation: A European expedition Halloween candy obsession: Swedish Fish 3 Mark Hawthorne Burger Revolution, p.34 Where I live: Rohnert Park, CA Where I live: Rohnert Park, CA Veg for: 18 years Go-to weekend brunch: Tofu scramble Always in my fridge: Peanut butter Fave fall soup: Tuscan kale and white bean Dream vacation: Vegan cruise on…

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vegnow

Matcha Made in Heaven Pancakes At Matcha Mylkbar, these gluten-free pancakes come piled with a scoop of salted caramel ice cream, locally made raw chocolate sauce, and rotating ingredients like cacao nibs, fresh blood oranges, and candied peanuts. Matcha Burger The wildly popular house burger features a crispy chicken patty, creamy avocado, ruby beet hummus, and snow pea tendrils all sandwiched between two emerald-tinted matcha sesame buns. Corn Hawt Dog Fried cauliflower, purple kraut, tomatoes, and a smoky, marinated carrot dog are all nestled inside a matcha-infused bun. Purple Peanut Butter Latte A glass is smeared with Melbourne-roasted peanut butter before being filled with Okinawan sweet potato-infused soy milk and topped with a dusting of matcha powder. Matcha Magic While the matcha craze continues to sweep the globe, no one is mastering it quite like Australia’s Matcha Mylkbar. The…

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food+health/now

CLUCK YEAH Fast-food giant KFC is testing meatless chicken options in the United Kingdom this year. Head of Food Innovation Victoria Robertson said, “We know people are more passionate than ever about eating well, and we face a big challenge in shifting their perceptions of what we offer.” A full roll-out of the new product—details of which KFC has yet to divulge—is set to be released next year. 49 percent THE PERCENTAGE increase in risk for heart failure when consuming excessive amounts of protein from dairy products, according to a new study published by the American Heart Association. In stark contrast, the risk was found to be only 17 percent when protein was obtained from plant-based foods. The proof is in the non-dairy pudding! NadaMoo, manufacturers of nationally distributed coconut-based ice cream, has opened…

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