PETA Global 2019 Issue 3

Kirin, Sapporo, Other Beer Giants Halt Animal Tests

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Enter PETA’s ‘Make Your Chicken a Star’ Contest Chicken’s Got Talent!

By Shalin Gala and Dr. Frances Cheng, PETA Laboratory Investigations Department

Chicken: © iStock.com/TomasSereda • Meteor: © iStock.com/a-r-t-i-s-t

The Perfect Vegan Picnic

W hat’s so great about chickens? Um, only everything – which is why PETA Global is launching a Chicken Star Search. Take Margaret. She lives at a sanctuary in Ohio with other PETA rescues: Seamus the rooster, clever Constance, and sweet Molly Malone. Margaret’s guardian describes her as a “pure firecracker” with a “big, big personality” whose sassy attitude has earned her the affectionate sobriquet “Land Shark.” Margaret – whose pastimes include sunbathing, snacking on peanut butter sandwiches and sunflower seeds, and keeping the rest of the flock in check – is always first in line for treats. She loves having her chest and neck scratched: It makes her coo and cluck softly. Like the star she is, Margaret always moves in close and stares straight into the camera when her guardian says, “Smile!” A Star Is Hatched Chickens are inquisitive, intelligent animals who form friendships and social hierarchies, recognize one another, dream, and love and care for their babies, just as humans do.

1. One-Pot Sicilian Couscous Makes 4 servings

2. Vegetable Pan Bagnat Makes 6 servings

around the world with her human companion, Guirec. They started out in the Canary Islands then headed for the Caribbean, the Arctic, and points beyond, as plucky Monique paddleboarded and windsurfed her way into people’s hearts. Sammi loves to go everywhere with her guardian, Dave, too – whether it’s shopping, to the beach, or, especially, on weekend road trips to see the sights. “I will talk to her, and she’ll talk right back to me,” Dave says. Then there’s Frog, a companion rooster who runs out to greet his favorite human, Savannah, when she gets home from school. Her momalways knows when the bus is coming because he crows to announce its arrival.

• Use a serrated knife to cut the bread in half lengthwise. Remove some of the soft bread inside to make room for the filling. • Spread half of the white bean mixture over both halves of the bread. Remove half of the mushrooms from the marinade and layer on the bottom half of the loaf, followed by half of the roasted peppers, artichoke hearts, spinach, tomato, and olives. Repeat the layers, starting with the white bean mixture, then drizzle with the remaining marinade and season with additional salt and pepper. Replace the top half of the loaf and wrap the entire sandwich tightly in plastic. Place on a large plate with a heavy plate, pan, or book on top. Refrigerate for at least 4 hours or up to 12 hours. When ready to serve, unwrap and cut with a serrated knife into 6 wedges. 3. Easy As Chocolate Pie Makes 8 servings YOU’LL NEED 12 oz. vegan semisweet chocolate chips 1 /4 cup nondairy milk 1 Tbsp. coconut oil 1 /2 cup chopped nuts, optional 1 /2 cup sweetened dried cranberries, cherries, or blueberries, optional 1 vegan chocolate pie crust (try Keebler brand) Chocolate curls or chopped nuts, for garnish Handful ground almonds METHOD • In a saucepan, combine the chocolate chips, nondairy milk, and coconut oil. Cook, stirring often, over medium heat until the chocolate and coconut oil are melted. Stir in the nuts and dried fruit, if using. • Pour into the crust then refrigerate for at least 3 hours to firm up before serving. Garnish with the chocolate curls or chopped nuts.

YOU’LL NEED 1 Tbsp. olive oil or 1 /4 cup water

YOU’LL NEED 2 Tbsp. olive oil 2 large Portobello mushroom caps, with gills scraped out and thinly sliced Salt and pepper, to taste 2 Tbsp. sherry vinegar 1 Tbsp. soy sauce or tamari 1 /2 tsp. Dijon mustard 1 1 /2 cups cooked white beans 3 cloves garlic, crushed 1 /4 cup tahini 2 Tbsp. minced reconstituted or oil-packed sundried tomatoes 3 Tbsp. lemon juice 2 Tbsp. water 1 large loaf crusty bread 2 red bell peppers, roasted and cut into strips 1 16-oz. jar marinated artichoke hearts, drained and sliced 1 cup packed baby spinach or kale leaves 1 large tomato, thinly sliced 1 /3 cup chopped Kalamata olives METHOD • Warm 1 tablespoonful of the oil in a large skillet over medium-high heat. Add half the mushroom slices and sear on both sides. Season with the salt and pepper. Transfer to a shallow dish then repeat with the remaining olive oil and mushrooms. • In a small bowl, combine the vinegar, soy sauce, and mustard. Pour the mixture over the mushrooms, turning to coat. Set aside. • In a food processor, combine the white beans and garlic and blend to a paste. Add the tahini, sun dried tomatoes, lemon juice, and water, along with additional salt and pepper, if desired. Process until smooth. Set aside.

Picnic: © iStock.com/nd3000 • Vegan Without Borders : © Sara Remington • Sicilian couscous: © Alison Bickel • Pan bagnat: © Zsu Dever • Easy as chocolate pie: © Annie Oliverio

1 onion, finely chopped 1 carrot, thinly sliced 1 red bell pepper, chopped 3 cloves garlic, minced 4 plum tomatoes, chopped, or 1 14-oz. can diced tomatoes 1 tsp. dried basil 1 /2 tsp. ground saffron or turmeric 1 /4 tsp. paprika 1 1 /2 cups cooked chickpeas 1 1 /4 cups uncooked Israeli (pearl) couscous 2 cups vegetable broth 1 /4 tsp. red pepper flakes Salt, to taste 1 12-oz. jar marinated artichoke hearts, drained and chopped 1 /2 cup Kalamata olives, halved and pitted 2 Tbsp. lemon juice Pepper, to taste 2 Tbsp. minced fresh parsley or basil METHOD • Warm the olive oil in a saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes, or until the vegetables are soft. Stir in the tomatoes, dried basil, saffron, paprika, chickpeas, couscous, broth, and red pepper flakes. Season with the salt. Bring to a boil then reduce the heat to low, cover, and simmer for 10 minutes. • Remove from the heat and let stand, covered, for 10 minutes longer, or until all the liquid has been absorbed. Stir in the artichoke hearts, olives, and lemon juice. Just before serving, season with the pepper and sprinkle with the parsley.

Delicious food, good company, and a sunny spot in the great outdoors are essential ingredients for a pleasant summertime picnic. We’ve got the food part covered with the recipes below, which have been adapted from vegan chef and longtime PETA friend Robin Robertson. Hearty sandwiches and one-pot meals that only get better the longer the flavors mingle are simple to make and perfectly portable. And no picnic would be complete without a decadent – but easy-as-pie – dessert! Find more recipes at RobinRobertson.com .

Chickens are inquisitive, intelligent animals who form friendships and social hierarchies.

Is Your Chicken a Star? Fill out the entry form at PETA.org/MakeYourChickenAStar , briefly explaining why your feathered friend’s name belongs in lights. Be sure to attach a video. The guardian of the chicken with the most star power will receive a PETA “EquALLity” T-shirt, PETA Business Friend Victoria Moran’s The Main Street Vegan Academy Cookbook, vegan chicken from PETA Business Friend Fake Meats, and a basket of goodies for the avian celebrity. The deadline for entries is September 13, 2019 . Only US residents are eligible. See additional terms and conditions on the back cover.

Chicken stars are everywhere. Maybe you know a chicken like Monique who sailed

Shop for cookbooks by Robin Robertson at PETA.org/Store .

You don’t have to be a star, baby, to be in this tee. Order yours today at PETA.org/Store . I

Global 13

12 THINK OUTSIDE THE BASKET