PETA AU Global 2021 Issue 1

CARAMELISED LEEK AND SEARED MUSHROOM TOAST

Order your copy of Bryant’s new book, Vegetable Kingdom , at PETA.org/Store . Bryant Terry’s Recipe for Food Justice Bryant Terry: © Celeste Noche • Recipe: Reprinted by permission of Vegetable Kingdom:The Abundant World of Vegan Recipes by Bryant Terry, © 2020, published by Ten Speed Press, an imprint of Penguin Random House • Mushroom toast: © Ed Anderson 2020 • Torn paper: © iStock.com/yasinguneysu B ryant Terry believes that healthy food should be a right. The James Beard Award–winning vegan chef, educator, and cookbook author has judge at the Tremé Creole Gumbo Festival’s first-ever vegan gumbo cook-off. And through his acclaimed cookbooks – including Vegan Soul Kitchen , Afro-Vegan ,

Makes 4 servings

YOU’LL NEED 100 g pine nuts, toasted 6 Tbsp extra-virgin olive oil 2 1 /2 Tbsp whole-grain mustard 1 tsp dark agave syrup Salt, to taste White pepper, to taste 450 g wild mushrooms (such as maitake, chestnut, or chanterelle) 1 medium leek, finely chopped 1 Tbsp minced fresh thyme 4 thick slices sourdough or other rustic bread, toasted 1 Tbsp chopped fresh tarragon, for garnish METHOD • Using a pestle and mortar, grind the pine nuts into a fine paste. Add 4 tablespoonfuls of the olive oil, the mustard, and the agave syrup and stir well to combine. Season with the salt and pepper. Set aside. • Chop the mushrooms so that all the pieces are similar in size. In a large frying pan, warm 1 tablespoonful of the olive oil over medium heat. Add the mushrooms and a generous pinch of salt. Cook, stirring often and scraping the pan, until the liquid has evaporated and the mushrooms are starting to brown, about 7 to 10 minutes. Turn off the heat, transfer to a medium bowl, and set aside. • In the same pan, warm the remaining olive oil over medium-low heat. Add the leek and cook until softened, about 5 minutes. Add the thyme and a pinch of salt and cook until the leek is browned and smells fragrant, about 2 to 3 minutes. Transfer to a small bowl and set aside. • To serve, generously slather the toast with the mustard-pine nut spread – then top with the leek mixture and the mushrooms. Season with salt and pepper and garnish with the tarragon.

WIN!

HELLHOLES PETA Pulls Big Cats out of Tiger King out of Tiger King

T im Stark and Jeff Lowe were made famous by Tiger King , but that didn’t save them from the long arm of the law – and PETA. Both men have a long history of mistreating animals, including exploiting big cats as props for cruel photo ops and cub “encounters.” Now, at long last, these big cat pimps are out of business, and 25 big cats have been pried out of their clutches.

made it his mission to help create an equitable and sustainable food system that treats all beings with dignity – humans and animals alike. He first became interested in the ethics of eating after hearing the hip hop song “Beef”, which addresses cruelty to animals in the meat industry. Today, he’s encouraging historically marginalised communities to embrace the wholesome, plant-centric ways of eating favoured by their ancestors, which were “replete with nutrient-dense dark leafy green vegetables, protein-rich legumes, vitamin-packed fruit, and the like”.

and his latest, Vegetable Kingdom – he helps readers rethink vegan cooking, with creative dishes centred on fresh ingredients and vibrant spices. The recipe on the opposite page is adapted from one in Vegetable Kingdom .

After winning an Endangered Species Act lawsuit against Stark and his now-closed roadside zoo in Indiana, PETA rescued 22 big cats and placed them at accredited sanctuaries. Soon afterward, under court order, PETA confiscated three young lions – including one who could barely walk – from Lowe’s also-shuttered Greater Wynnewood Exotic Animal Park, once run by the infamous “Joe Exotic.” Freed from Tiger King tourist traps, the rescued cats are being treated like royalty. No longer pacing in depressingly small cages, they spend their days exploring their spacious enclosures, climbing on large play structures, napping in the sunshine, and swimming in ponds. Take Action Now Please steer clear of all entertainment involving animals, and help free an imprisoned, ailing tiger here: PETA.org/SaveLila .

Additional Recipes Online!

Take Action Now Go vegan and help others do so, too, by serving them delicious vegan meals

For two more recipes from Vegetable Kingdom – a fish-friendly version of po’ boy sandwiches inspired by Bryant’s days of living in New Orleans and a spinach salad taken to the next level with roasted chickpeas tossed in blackened seasoning – go to PETA.org/BryantTerry .

and snacks. Get started today by purchasing PETA’s Vegan Power Pack – a colorful tote

brimming with vegan staples and goodies – including egg replacer, egg-free mayo, and dairy-free Alfredo sauce – at PETA.org/VeganPowerPack .

In 2013, Bryant teamed up with PETA US to promote animal-friendly eating in New Orleans by serving as a

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GOURMET GOODNESS

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