PETA AU Global 2020 Issue 1

Basketball Great John Salley Says: Congress, Cut the Pork

Orange Ginger Chia Fresca Makes 1 litre YOU’LL NEED 1 litre orange juice 1 2.5 cm piece fresh ginger, peeled and sliced 40 g chia seeds METHOD • Place all the ingredients in a blender and blend until smooth. • Strain, if desired, and serve over ice.

Beetroot Carpaccio Makes 2 to 4 servings

METHOD • In a large bowl, whisk together the vegetable broth, soy sauce, Kitchen Bouquet seasoning, maple syrup, liquid smoke, mustard, and miso. • Place the gluten flour, lentils, chickpea flour, onion powder, and garlic powder in a food processor and blend until combined. • Add the wet ingredients to the food processor and process for 2 to 3 minutes. • Transfer the dough to a clean work surface. Knead for 2 to 3 minutes, adding more gluten flour if necessary. • Divide the dough into 4 to 6 pieces and form into the shape of steaks. • Using a food steamer, follow the manufacturer’s instructions to steam the “steaks” for 15 to 20 minutes. • Brush with oil and generously sprinkle with steak seasoning. Grill for 2 to 3 minutes on each side, or until just browned. (Be careful not to overcook.) • Serve with the Steak Sauce and garnish with the chopped chives. Flip and steam for another 15 to 20 minutes. • Refrigerate for at least 1 hour to firm up.

YOU’LL NEED 2 red beets, trimmed 2 yellow beets, trimmed 2 Tbsp. olive oil 2 Tbsp. apple cider vinegar 1 canned chipotle pepper, chopped Salt, to taste Microgreens, for garnish 2 Tbsp. toasted slivered almonds, for garnish

Buddhist and classically trained chef Jean-Philippe Cyr had an epiphany after preparing lamb for 400 guests at a banquet. Wanting to align his food choices with his values, he decided to use his culinary skills to promote vegan eating – and The Buddhist Chef, his popular blog, was born.

METHOD • Place the red beets in a saucepan and the yellow beets in a second saucepan. Cover with cold water. Bring the water in both saucepans to a boil then reduce the heat, cover, and simmer for 50 minutes. Drain and allow to cool. • Peel the beets under cold running water then slice thinly. • In a large bowl, whisk together the oil, vinegar, chipotle pepper, and salt. Add the sliced beets then place in the refrigerator until ready to serve. • Arrange the beets on a serving plate and garnish with the microgreens and toasted almonds.

PETA has been serving up veggie dogs to legislators for over two decades.

Steak Sauce Makes about 355 ml YOU’LL NEED 2 Tbsp. vegetable oil 2 shallots, minced 60 ml brandy 180 ml vegetable broth

Recipes: © Samuel Joubert • Book cover art: © Samuel Joubert • Jean-Philippe Cyr: © Samuel Joubert • Flowers: © iStock.com/Videowok_art • Torn paper border: © iStock.com/yasinguneysu

I f there’s one thing both sides of the aisle can agree on, getting to meet vegan basketball legend John Salley is a slam dunk. Capitol Hill employees were lining up when the four-time NBA champ handed out delicious vegan sausages at PETA’s 23 rd annual Congressional Veggie Dog Lunch, the animal-friendly answer to the meat industry’s disgusting annual hot dog luncheon. In addition to serving up nearly 500 Beyond Sausages – named one of the Best Inventions of 2018 by TIME magazine – Salley distributed signed souvenir miniature basketballs urging everyone to go vegan, and PETA volunteers handed out more than 300 vegan cookbooks and vegan starter kits to enthusiastic congressional staffers. A vegan for over a decade and a vegetarian for years before that, Salley has credited his healthy diet with improving his performance. “I remember when I became a vegetarian and my game changed,” he told ESPN.

Vegan Seitan Steak Makes 4 to 6 “steaks” YOU’LL NEED 375 ml hot vegetable broth 60 ml soy sauce 2 Tbsp. Kitchen Bouquet seasoning 1 Tbsp. maple syrup 1 Tbsp. liquid smoke 1 Tbsp. Dijon mustard 1 Tbsp. miso 325 g gluten flour 140 g canned lentils, rinsed and drained 40 g chickpea flour

Michigan Rep. Debbie Dingell, a Salley fan since he won two NBA championships with the Detroit Pistons, apparently agrees. “I’m the queen of junk food at 5'2",” she tweeted. “My friend@thejohnsalley is the king of vegetables at 6'11". Kids, you decide….” Whether you’re looking to give animals an assist or experience a rebound in your health, eating vegan is a game changer. Vegans have a smaller carbon footprint and a reduced risk of suffering from heart attacks, diabetes, obesity, cancer, and strokes than meat-eaters do – and they each spare nearly 200 animals a year a terrifying death.

Vegan Nirvana Jean-Philippe’s new cookbook, available at PETA.org/Store . These recipes are adapted from

180 ml soya cream 1 Tbsp. maple syrup 1 Tbsp. vegan Worcestershire sauce 1 tsp. Dijon mustard 1 tsp. coarsely ground black pepper Salt, to taste

METHOD • In a saucepan, warm the oil over medium heat then sauté the shallots for 2 to 3 minutes. • Add the brandy and boil for 2 to 3 minutes, or until the alcohol evaporates. • Whisk in the vegetable broth, soya cream, maple syrup, vegan Worcestershire sauce, mustard, and pepper. • Simmer over medium-high heat. When thickened, season with salt.

1 Tbsp. onion powder 1 Tbsp. garlic powder Vegetable oil Steak seasoning

Take Action Now Eat like a champ! Get started today by downloading recipes for tasty vegan

Steak Sauce (recipe follows) Chopped chives, for garnish

dishes at PETA.org.au/Recipes .

Global 13

PETA’S 2020 VISION: ANIMALS ARE NOT OURS TO EAT

12 ZEN WE EAT