VegNews Magazine
Summer 2021The 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!
in this issue
anxiety & asada
THE PROSPECT OF HAVING FUN again is a little scary to me. Summer is here, and with it comes a cautious sense of normalcy as restrictions are lifting, restaurants are bouncing back, and loved ones are able to come together again. I write this letter just a few short weeks away from California’s big reopening on June 15, and all of us at VegNews are so ready to drop the "q-word" and that abbreviation with "19" stuck on the end from our everyday vocabulary. Each issue of VegNews Magazine—especially this extra-special Summer Food Issue—is a celebration of the plant-based lifestyle, and we always want to provide a fun, tantalizing, vegan escape for you, our readers. But it goes without saying that the past 15 months have been really trying. And…
not just tacos
In this issue, you’ll notice a lot of stories and dishes from über-talented Mexican businesses, entrepreneurs, and chefs. And as much as the VegNews team loves our tacos, there’s so much more to Latinx cuisine than Mexican food. Here are a few of my personal favorite bites con mucho sabor. Guava Cheese Pastelitos at Señoreata in Yucca Valley, CA I can never pass up an order (or two) of these flaky golden puff pastry treats layered with fragrant guava paste and vegan cream cheese from this woman-owned Cuban-Brazilian pop-up. Playa Azul Arepas at Areperia 831 in Santa Cruz, CA No day at the beach is complete without these delicate and crisp Venezuelan corn cakes split open and filled with barbecued hibiscus flowers and a refreshing mango slaw. Pupusas at Mama’s International Tamales in Los Angeles, CA My lunch of…
your say
“I always love @VegNews, but the annual Best of Vegan Issue is by far my favorite, and this one is extra good.”@nme421“Reading my VegNews, my vegan bible, before bed.”@stephisvegan“Starting my weekend off right: cuddles with my pup while reading @VegNews.”@veggietotoro Shout us out with the hashtag #vegnews for a chance to be featured in the magazine! “I read @VegNews’ interview with Miyoko Schinner, and while I generally don’t eat cheese, I’m going to try every one of hers. Miyoko’s activism and ambition to act on her dreams in order to change the world … just wow! I aspire to be like her.”Beth Malone Must Reads! VEGNEWS.COM 1. The Ultimate Summer Vegan Grilling Menu 2. Our 7 Favorite Vegan Summer Dessert Recipes 3. 10 Vegan Hacks For Your Favorite Fast-Food Joints 4. The Essential Vegan Guide to Starbucks Summer…
contributors
COURTNEY GARZA Bigger (& Better) in Texas, p.79 Where I live: Dallas, TX Veg for: 8 years Favorite summer smoothie: Blueberry, banana, spinach, and cashew milk Favorite taco: Breakfast taco with tofu scramble, soyrizo, and salsa On my grill: Pineapple and watermelon My ice cream double scoop: Cookies and cream + Ben & Jerry’s Phish Food Dream summer road trip: Sailing down the West Coast, stopping in Seattle, Portland, and Los Angeles JOCELYN RAMIREZ Fill, Fold, Eat, Repeat, p.56 Where I live: Los Angeles, CA Veg for: 8 years Favorite summer smoothie: Papaya, oats, chia, mint, maple syrup, and almond milk Favorite taco: Mushroom tinga On my grill: Ripe plantains and king oyster mushrooms My ice cream double scoop: Dulce de leche with sal de colima + Madame Shugah’s Pistachio Dream summer road trip: Rosarito, Mexico RAUL MEDINA Fill, Fold, Eat, Repeat, p.56 Where I live: Oakland, CA Veg for: 23…
the next wave
Our oceans are in danger. Rising temperatures are destroying fragile habitats, nearly half of marine populations have been lost over a 42-year period, and commercial fishing continues to wreak global havoc on species. As this ecological situation becomes more dire, a plant-based solution is emerging that may help turn the tide: fish-free seafood. Dutch brand ZeaStar’s strikingly realistic tuna and salmon sashimi use konjac and flaxseed oil to achieve the taste and texture of fish, while Ocean Hugger Foods uses tomato and eggplant for its sushi-ready vegan tuna Ahimi and eel Unami. The Plant Based Seafood Co., an all-female Virginia-based enterprise born from a conventional seafood company, is leveraging its experience to make vegan versions of hard-to-find dishes like lobster-crab cakes and seasoned scallops. New Wave Foods is targeting the restaurant…
got (oat) milk?
After a test of Oatly oat milk in the Midwest last year, Starbucks has finally brought oat milk to its stores nationwide thanks to surging consumer demand. “Customers’ concern over the environment is showing up as increased demand for plant-based beverages and foods,” says Starbucks Chief Sustainability Officer Michael Kobori. “It has inspired plant-based menu innovation at Starbucks and will continue to drive progress.” Our idea of even more progress? An end to the plant milk upcharge and a vegan breakfast sandwich. Make it happen, Starbs!…
