PETA Global AU 2023 Issue 1

and SımplyVega Satısfyin, Scrumptıou,

Wear Your Heart on Your Sleeve with animal-friendly tees and more from PETA.org/Store .

The “comfort foods” most of us were raised on often lead to un comfortable health issues, as well as causing the dis comfort of knowing that they contribute to the suffering of mother cows, calves, hens, chicks, and other animals. With her new cookbook, PlantPure Comfort Food (which these recipes are adapted from), Kim Campbell, the director of culinary education and development at PlantPure, replicates the familiar tastes and textures of old family recipes with vegan ingredients to create deeply satisfying meals. Grab a fork, because this is comfort food at its best!

.

.

Pick up this cookbook by

Kim Campbell at PETA.org/Store .

1 Tbsp. nutritional yeast flakes 1 tsp. garlic powder 1 tsp. onion powder 1 /2 tsp. salt 1 /4 tsp. black pepper 1 medium onion, diced 220 g mushrooms (any type), sliced 4 cloves garlic, minced 1 Tbsp. low-sodium soy sauce 1 Tbsp. balsamic vinegar 1 tin white beans, drained and rinsed 140 g fresh spinach, roughly chopped

minutes, stirring occasionally. If it’s too thick, stir in a bit more water. • Sauté the onion and mushrooms over medium heat in a high-quality enamel-coated or other nonstick pan or add a minimal amount of water. • Add the garlic, soy sauce, vinegar, beans, and spinach and cook for 1 to 2 minutes. • Serve the polenta topped with the spinach and mushroom mixture. Savoury Sweetcorn Fritters Makes 4 servings

Send friends and family a warm “hug” with PETA’s vegan hot chocolate kit. We have chocolates, too! I

Artist Betsy Baytos’ whimsical designs illustrate who animals are.

Sweet Potato Waffles Makes 4 servings YOU’LL NEED 90 g uncooked quinoa, rinsed 80 g rolled oats

Find out how it all started with PETA President Ingrid Newkirk’s riveting read.

2 tsp. baking powder 1 1 /2 Tbsp. mixed spice 1 /2 tsp. bicarbonate of soda 1 /4 tsp. sea salt

I

Heart ribbon: © iStock.com/J614 • Car: © iStock.com/tstajduhar

I

YOU’LL NEED 325 g sweetcorn 1 poblano pepper, seeded and diced 1 red pepper, seeded and diced 15 g finely chopped red onion 4 g chopped fresh coriander 235 ml unsweetened nondairy milk 45 g oat flour 45 g chickpea flour

METHOD • In a medium pot, bring the water to the boil. Reduce the heat to medium-high and slowly stir in the polenta, nutritional yeast, garlic powder, onion powder, salt, and pepper, whisking continuously. • Reduce the heat to low and continue stirring for 1 to 2 minutes to avoid lumps. Cover and simmer for 15 to 20

150 g cooked sweet potatoes, mashed 350 ml unsweetened nondairy milk 1–2 Tbsp. pure maple syrup 1 Tbsp. balsamic vinegar

METHOD • Preheat a waffle iron.

Show off your streetwear style with this hoodie by vegan artist Phil America.

• Combine the quinoa and oats in a blender and process on high until it resembles flour. Add the remaining ingredients and blend until well combined. • Pour 125 ml of batter onto the hot waffle iron and cook for 10 to 12 minutes, until no steam is escaping and no separation occurs when the lid is lifted. Repeat with the remaining batter. • Serve with a fruit sauce or with fresh fruit and additional maple syrup. Hearty Polenta and Greens Makes 4 servings

40 g finely ground polenta 1 Tbsp. grated lime zest 2 tsp. chilli powder 1 /2 tsp. baking powder 1 /2 tsp. onion powder 1 /2 tsp. garlic powder 1 /2 tsp. ground cumin 1 /4 tsp. ground turmeric Salt and pepper, to taste

I

Rain or shine, these wiper covers send a message that’s as clear as day.

• In a medium bowl, toss together the sweetcorn, poblano pepper, red pepper, onion, and coriander. In another medium bowl, whisk together the remaining ingredients to make a batter. Fold in the veggies and mix well. • Drop large spoonfuls onto the lined baking tray and flatten out. • Bake for 6 to 8 minutes on each side, or until golden. Serve warm.

Recipe photos: © Reprinted with permission from PlantPure Comfort Food by Kim Campbell (BenBella Books, December 2022) | Food photos – Nicole Axworthy • Raspberries: © iStock.com/xamtiw • Torn paper: © iStock.com/yasinguneysu

METHOD • Preheat the oven to 400°F/200°C. Line a baking tray with baking paper or a silicone mat.

YOU’LL NEED 830 ml water 125 g instant polenta

Global

12

NO NEED TO BE HANGRY

13