PETA AU Global 2020 Issue 2

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WINNER

Mr. Rooster Proves That Every Chicken Is aWinner, Not a Dinner I t was a tough call, as thousands of avian competitors from across the US strutted their stuff, but only one beautiful bird took home the title of PETA’s Chicken Star: Mr. Rooster of Merced, California. PETA’s ‘MakeYour ChickenaStar’ Contest Champion

“Colourful, not complicated.” That’s the concept behind the vibrant vegan recipes that Ilene Godofsky Moreno shares via her popular blog and cookbooks. If you’re looking for delicious dishes that will satisfy your entire family – from a picky youngster to a sceptical spouse – but won’t leave you stuck in the kitchen for hours on a sunny day, try these recipes, adapted from Ilene’s newest book, The Colorful Family Table (available at PETA.org/Store ).

Easy Baked Artichokes with Lemon-Garlic Aioli Makes 4 servings YOU’LL NEED 2 artichokes, with the stem and top quarter cut off

1 tin coconut milk 2 medium russet potatoes, peeled and cubed 1 medium head cauliflower, broken into florets Juice of 1 /2 lemon 1 Tbsp. chopped fresh dill Salt and pepper, to taste 120 g vegan sour cream 40 g chopped spring onions 40 g sauerkraut Grilled “Cheese” Croutons (recipe follows) METHOD • In a large pot, sauté the onion and garlic in the olive oil over medium-high heat until lightly browned, about 7 minutes. • Add 470 ml of the vegetable broth and the coconut milk. Bring to a simmer then add the potatoes and cauliflower. Add the remaining vegetable broth if needed to cover the vegetables. • Lower the heat to medium and simmer for about 15 minutes, or until the vegetables are tender. Turn off the heat and use an immersion blender to blend the soup or, once cool, transfer to a blender and blend until smooth then return to the pot. • Turn the heat to low and stir in the lemon juice and dill. Season with the salt and pepper. To serve, ladle into bowls and top with the vegan sour cream, spring onions, sauerkraut, and Grilled “Cheese” Croutons. Grilled ‘Cheese’ Croutons Makes 2 to 4 servings YOU’LL NEED 60 g shredded vegan cheddar cheese 4 slices bread METHOD • Cover 2 slices of the bread with the vegan cheese. Top each with the remaining slices of bread.

10 cloves garlic 2 Tbsp. olive oil 70 ml lemon juice 230 g vegan mayo

Also affectionately called “Señor Rooster” or “Gallo,” our handsome winner loves pulling down the family’s grapevines so that his smaller hen friends can enjoy some fruit before he takes any for himself. They cool off together by dustbathing, and Mr. Rooster sometimes hops up on top of the shed to keep a lookout for the family. When a car pulls into the driveway, he joins the dogs in running up to check out the visitor.

2 Tbsp. nutritional yeast Salt and pepper, to taste

• Place the sandwiches in a panini press and grill until the “cheese” melts. • Transfer to a cutting board and cut into small cubes. ‘Lobster’ Rolls Makes 4 rolls YOU’LL NEED 2 tins hearts of palm, drained and roughly chopped 50 g diced celery 75 g diced red onion 86 g vegan mayo 2 Tbsp. chopped fresh dill 1 Tbsp. seasoned salt

METHOD • Preheat the oven to 220°C.

• Spread open the petals of the artichokes and stuff 3 cloves of garlic in the centre of each then place in a baking dish. Drizzle with the olive oil and 45 millilitres of the lemon juice. Cover with foil and bake for 1 hour and 15 minutes. • Mince the remaining garlic and combine with the vegan mayo, nutritional yeast, and remaining lemon juice in a small bowl. Season with the salt and pepper then cover and store in the refrigerator until ready to use. • Remove the artichokes from the oven and transfer to a serving dish. To enjoy: Dip each petal in the aioli and scrape the soft fleshy portion from the base with your teeth then discard.

Mr. Rooster’s social, curious, affectionate nature has inspired his human guardians, the Calderon family, to stop eating animals. “Once I saw for myself how social and wonderful chickens are, I knew I couldn’t eat them,” says Natividad, one of the family’s daughters. “From chickens to human beings, we’re all the same inside, and that’s exactly why I went vegan.”

When it comes to showing humans that eating chickens is a cock-a-doodle-don’t, Mr. Rooster is a star indeed.

Artichoke/Lobster Rolls/Potato Soup: ©Ilene Godofsky Moreno • Cookbook Cover: ©Ilene Godofsky Moren • Lemons: ©iStock.com/Vitalina • Mr. Rooster & Family: ©Natividad Calderon

Juice of 1 lemon Pepper, to taste 4 bread rolls, cut in half and toasted Vegan butter Lemon wedges

Take Action If you’re still eating smart, sensitive animals like Mr. Rooster, there’s no better time than now to go vegan. Request your free vegan starter kit at PETA.org.au/VSK .

Loaded Cauliflower Baked Potato Soup Makes 4 servings YOU’LL NEED

Get All The Fake Meats!

METHOD • In a large bowl, combine the hearts of palm, celery, onion, mayo, dill, seasoned salt, and lemon juice. Season with the pepper. • Butter the rolls with the vegan butter. Divide the “lobster” salad evenly among the rolls and serve with the lemon wedges.

Mr. Rooster and the Calderons won a prize package including vegan chicken from PETA Business Friend FakeMeats.com . You can get your own Fake Meats at PETAMall.com . Learn more about becoming a PETA Business Friend at PETA.org.au/PBF .

1 medium onion, diced 2 cloves garlic, minced 1 Tbsp. olive oil 470–700 ml vegetable broth

Global 13

12 TASTE THE RAINBOW