PETA Global 2018 Issue 4

Indulge in Five-Star Holiday Cuisine – at Home! From a young age, Chef Beverly Kumari knew that animals, her “kindred spirits,” weren’t food. Now, as an accomplished vegan chef and cookbook author, she’s showing the world that true gourmet cooking doesn’t involve cruelty. This holiday season, let your friends and family experience just how decadent vegan cuisine can be, with this delicious dinner party menu that she created. For more of Kumari’s compassionate recipes, visit NouveauVanguard.com .

Red ribbons: © iStock.com/masterzphotois • Cloth texture: © iStock.com/MLiberra • Cats: © Katrin Bruns

Chef Beverly: © Felice Dyson

Get what your loved ones’ hearts desire – and make animals’ hearts sing, too – when you do your holiday shopping at PETA.org/Store . You’ll find everything from festive vegan chocolate assortments to animal rights tees to a rad limited-edition vegan leather jacket (modeled above by Nickelodeon actor Daniella Monet) jointly offered by PETA and PETA Business Friend Coalition LA. And for the person who has everything, you can choose a “virtual gift,” such as a toy for a neglected “backyard dog,” funding for a PETA rescuer, or equipment for an eyewitness investigator, at PETA.org/Presents . Holiday Shopping With Heart

Clam-Free Chowder Vegan Bœuf Bourguignon with Chanterell Bacon Serves 4 2.

Vegan Fish & Chips with Tartar Sauce Blueberry Bread Cheesecake Pudding Serves 6 to 8 3.

Petites Potatoes with Ratatouille and Cavi•art Serves 12

1.

Makes 4 servings

Makes 4 servings

YOU’LL NEED • 12 white or red new potatoes • 1 Tbsp. olive oil

YOU’LL NEED • 2 Tbsp. extra virgin olive oil • 2 shallots, diced • 4 cloves garlic, minced • 2 large carrots, peeled and diced • 1 tsp. dried rosemary • 1 tsp. dried thyme

YOU’LL NEED • 1 /2 loaf Italian bread, cut into large cubes • 2 Tbsp. melted coconut oil • 1 1 /2 cups cashew, almond, or macadamia nut milk

• Add the cremini mushrooms and sauté for an additional 5 to 7 minutes. • Add the red wine, tomatoes, broth base, and bay leaves. Cover and bring to a boil. Reduce the heat to low and let simmer for 45 minutes to 1 hour, stirring every 20 minutes. • While the mixture is cooking, ladle 1 cup of the liquid from the stew into a medium-size bowl. Add the remaining flour to the bowl with the liquid and whisk together until smooth. Pour back into the pot while whisking rapidly to avoid lumps. Add the vegan butter and pearl onions and simmer for an additional 25 minutes. • Serve hot, garnished with the thyme and topped with Chanterelle Bacon (see recipe). Chanterelle Bacon YOU’LL NEED • 1 1 /2 cups dried chanterelle mushrooms, rehydrated

• To brown the tops, use a kitchen blowtorch or place on a cookie sheet under the broiler in a preheated oven for 2 to 3 minutes. • Garnish with fresh mint leaves, edible flowers, and blueberries. Aquafaba Meringue Makes 2 cups YOU’LL NEED • liquid from 1 can of chickpeas ( 1 /2 cup) unsalted • 1 /8 tsp. cream of tartar • 1 tsp. vanilla extract • 1 /2 cup cane sugar METHOD • Combine the chickpea liquid, cream of tartar, and vanilla extract and beat on high using a stand mixer with a whisk attachment (or a hand mixer on high) for approximately 10 to 12 minutes, until soft peaks form. • Add the sugar 1 tablespoonful at a time and continue beating until the peaks become stiff. Rub a small amount of the meringue between your fingers – if the mixture feels gritty, continue beating until the sugar dissolves.

• 1 shallot, thinly sliced • 2 cloves garlic, sliced • 1 bay leaf

• 1 cup coconut milk • 1 /2 cup maple syrup • 1 tsp. vanilla extract

• 1 small eggplant, julienned • 1 small zucchini, julienned • 1 small summer squash, julienned • 1 red capsicum (bell pepper), julienned • 1 tsp. kosher sea salt • Freshly ground black pepper, to taste • 4 oz. black Cavi•art • Dill sprigs, to garnish

• 1 /2 tsp. dry mustard • 1 /2 tsp. white pepper • 1 /2 tsp. kosher sea salt • 1 pkg. Gardein beefless tips or other vegan meat • 1 1 /2 cups flour • 2 cups cremini mushrooms, chopped • 2 cups dry red wine • 1 1 /2 cups canned chopped tomatoes • 1 tsp. vegan broth base • 4 bay leaves • 2 Tbsp. vegan butter METHOD • In a Dutch oven over medium-high heat, add the oil and sauté the shallots and garlic with the carrots until translucent. Add the rosemary, thyme, dry mustard, white pepper, and salt. Continue to sauté until the shallots and spices are well blended and aromatic. • In a large Ziploc bag, toss the beefless tips with 3 tablespoonsful of flour. Shake off the excess and add to the pot. Cook over medium heat for 5 to 7 minutes, until lightly seared. • 1 8-oz. jar whole pearl onions • Fresh sprigs thyme, to garnish

• 7.5 oz. MozzaRisella Spreadable cheese • 1 pint blueberries, plus more to garnish • 1 /4 tsp. allspice • 2 cups Aquafaba Meringue (see recipe)

METHOD • Preheat oven to 450°F/230°C. Place the cubed Italian bread on a cookie sheet, toss with the coconut oil, and bake for 10 minutes. • Place in a mixing bowl to cool and set aside. • Pour the milks, maple syrup, and vanilla extract into a pot and warm over medium heat for 3 to 5 minutes, whisking until all ingredients are combined. Remove from the heat and cool to lukewarm then add the MozzaRisella. • Using a hand mixer, mix the cheese into the cooled milk mixture until smooth. Pour over the bread cubes. Gently fold in the blueberries and allspice. • Reduce the oven temperature to 400°F/200°C. Place the mixture in a loaf pan. Bake for 35 to 40 minutes. • Let cool to room temperature. Spoon

METHOD • Preheat the oven to 350°F/180°C. • Place the potatoes on a baking sheet and bake for 20 minutes, or until tender. Let cool. Scoop the flesh out of each half, leaving 1 /4 inch of flesh. Set aside. • Over medium-low heat, add the oil to a large skillet with the shallots, garlic, and bay leaf, stirring occasionally until the shallots are soft and translucent. • Add the eggplant and cook, stirring occasionally, for approximately 8 minutes, or until soft. Stir in the zucchini, squash, capsicum, and salt and cook over medium heat for 5 to 7 minutes, or until tender. Add the black pepper and set aside. • To assemble, place a small spoonful of the ratatouille into the scooped-out center of each halved potato. Top with Cavi•art and garnish with dill. Serve at room temperature.

• 2 tsp. liquid smoke • 1 /4 cup maple syrup • Salt and pepper, to taste • 1 Tbsp. coconut oil

METHOD • In a medium bowl, marinate the mushrooms with the liquid smoke, maple syrup, salt, and pepper for 15 to 20 minutes. • Heat the coconut oil in a medium pan and sauté the mushrooms for 3 minutes on each side until browned with crispy edges.

PETA PRESENTS

Find MozzaRisella and other PETA Business Friends at PETAMall.com .

onto individual dessert plates and add a dollop of Aquafaba Meringue (see recipe) to the top of each.

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PARTY WITH PANACHE

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