Rock star Meat Loaf being interviewed
Legendary rocker Meat Loaf recently announced that he has gone vegan for the month of January, dubbed “Veganuary” although he won’t be changing his name to Veg Loaf.
The 72-year-old agreed to promote the British chain restaurant, Frankie & Benny’s, new vegan menu items which include a vegan hot dog, calzone and “cheesy” potato skins. “When Frankie & Benny’s first approached me to rebrand to Veg Loaf I said no way in hell. But, I’d do anything for our planet and dropping meat for veg, even for just one day a week, can make a huge difference.”
Veganuary encourages people to try a vegan diet for a month at the start of the year. It’s typically tied to New Year resolutions as people look to change their ways and become more healthy. The month-long event is dedicated to trying to change people’s attitudes, help the planet and the animals, as well as improve your own personal well-being.
The 77th annual Golden Globe Awards Sunday made history by becoming the first major awards show to go vegan. Every year, the chefs at the Beverly Hilton are tasked with feeding Hollywood’s finest at the Golden Globes: this year, the guest list includes Meryl Streep, Jennifer Lopez, Brad Pitt, Leonardo DiCaprio, and Eddie Murphy, to name a few. So what do you serve a ballroom with so much star-power? Matthew Morgan, Executive Chef has an answer: vegan cuisine.
The menu was inspired: an appetizer of chilled golden beet soup—a perfect accompaniment to those gleaming statuettes. This was followed by a main course of King Oyster Mushroom scallops that, at least visually, are dead ringers for their pescatarian counterparts. The entrée was accompanied with wild mushroom risotto, Brussels sprouts, globe carrots, and pea tendrils. Dessert was a vegan opera dome with praline Gunaja crumble and caramelized hazelnuts.
The vegan menu was the brainchild of actor Joaquin Phoenix, who also took home the best actor in a drama award for his performance in Joker. “First I would like to thank the Hollywood Foreign Press for recognizing and acknowledging the link between animal agriculture and climate change, it’s a very bold move, making tonight plant-based,” he said during his acceptance speech.
Lorenzo Soria, president of the Hollywood Foreign Press Association, who helped organize the event said, “The decision to serve an entirely plant-based meal was embraced by our partners at the Beverly Hilton, and represents a small step in response to a big problem. By serving a 100% plant-based meal, we’re hoping to raise awareness around small changes that can have a great impact.”
It’s the New Year and many people are resolving to make changes in their lives, especially concerning the food they eat. But we all know how that often goes! We’re super motivated during January, but by the time February rolls around, the enthusiasm has worn off and we’re back to our old habits. So how can we make changes that are sustainable for the long term?
Dr. BJ Fogg, founder and director of the Behavior Design Lab at Stanford University, has been looking into this challenge, and he’s identified a formula for any successful shift in behavior. He suggests that the first step to a successful change is motivation. You need to pick a change that you really want to do, not just feel like it’s something you ought to do. So think carefully through your motivation to change your diet, is it for your health?, for the environment? or for the animals? for example. Find or print out a positive picture relating to that motivation and stick it on your refrigerator – perhaps it’s a picture of you when you were healthier and more energetic, a picture of a beautiful forest, or cute farm animals – something that will inspire you every time you think about food. Read more
Joaquin Phoenix looks set to break some records as star of the new movie “The Joker”. He has also starred in numerous other movies, including “Her”, “Inherent Vice”, and his highest grossing movie (so far) “Gladiator”. But in contrast to the character he portrays in his most recent movie, he’s actually a really warm and caring guy, especially for animals. Read more
Leona Lewis, a British singer, achieved worldwide fame and success with platinum albums and number 1 singles such as ‘Bleeding Love’ but Leona has said that she would sacrifice it all tomorrow for a global ban on animal testing.
The compassionate singer has been a vegetarian since the age of 12 and, more recently, has transitioned to a vegan lifestyle after learning of the health risks associated with dairy and eggs.
She turned down an £800,000 [$964,564] deal to open the 2008 Harrods sale after discovering that they were the only London department store still selling fur products. In addition to this, she developed her own line of cruelty-free cosmetics with The Body Shop and is an ambassador for Hopefield Animal Sanctuary in Essex, England.
The 34-year-old star tied the knot with 30-year-old choreographer Dennis Jauch in Tuscany last month after nine years together. The wedding was held on rock legend Sting’s Italian estate. At the reception, guests were treated to an entirely vegan menu, while the couple’s wedding cake was inspired by a traditional Italian mille-feuille. The multi-tiered cake was the creation of Sicilian dessert stylist and pastry chef Marco Failla, and featured salted dark chocolate cream and Sicilian caramelized almonds. The cake was decorated with berries, fresh flowers and 24k gold leaf.
Leona said the ceremony had a “good energy” around it as they celebrate their special day with 180 of their family and friends.
Vegan Backpacking Recipes:
Lentil Stew (per person – multiply up as needed)
Put the following ingredients in a ziplock bag, (multiplying for team members as needed)
- 1/3 cup green lentils (per person)
- 1 stock cube
- 1 tsp onion flakes
- 1 tsp garlic flakes
- ½ tsp thyme
- ¼ tsp rosemary
- ¼ tsp oregano
- ¼ tsp Black pepper
- ½ tsp Cumin
- Chili flakes (to taste)
- Pre-chopped fresh carrot, broccoli, cauliflower as desired
- 1/4 cup dried potato flakes to thicken and add calories as needed
- 1 pita bread pocket per person
At camp, bring 2-3 cups water (depending on how many servings) to boil. Add lentil mixture and boil until lentils are soft (20 mins), adding any extra veg after 10 mins. Pour into bowls or eat from the pot, with pita bread on side.
Cashew Curry recipe
Makes enough for 4 meals – 2 people evening meal and lunch the next day!
Put the following ingredients into a ziplock bag:
- 1½ cups quinoa (or couscous)
- 2 Tablespoons curry powder
- ¼ cup dried onion flakes
- 1 Tablespoon sugar (optional)
- 1 vegetable low sodium bouillon cube
- 2 teaspoons garlic powder
- ½ teaspoon ground turmeric
Put 1 cup raw cashew halves into a separate ziplock bag.
At camp, bring 3 cups water to the boil in a pot. Add the quinoa mixture. Let it simmer until quinoa is cooked. Boil off any excess water, stirring to prevent burning. Stir in cashews. Enjoy!
This can be eaten cold for lunch the next day, so bring a suitable container to store it in.
Warming Breakfast recipe
Put the following ingredients in a ziplock bag:
- 1 cup quinoa (rinsed, dry toasted)
- ¼ tsp salt
- 1 tablespoon sugar
- ½ tsp cinnamon
- ½ cup dried blueberries, cranberries, raspberries and/or raisins
- 2 tablespoons dried soymilk or coconut milk powder
- ¼ cup hazelnuts or pecans (dry toasted)
At camp, bring 2 cups water to boil. Add quinoa mixture. Simmer until quinoa is cooked. Serve quinoa in a bowl, topped with nuts. Milk powder can be included with quinoa mixture, or rehydrated separately and poured over the cooked quinoa.
This recipe would also work with oats, but oatmeal might make it a little harder to clean the pot afterwards!