DEAR FRIENDS, IT’S A THRILL TO TAKE OUR NEXT BIG LEAP WITH YOU. LAIKA Magazine has been a community-centered endeavor from the very beginning. Every story idea, every photo shoot, each issue of our magazine has been about bringing people together in an effort to merge creativity with compassion. As an independent magazine, crowd-funding was always a part of our vision. After releasing four issues, and watching our magazine become embraced by people from many different backgrounds, we felt ready for a daring step forward! So on December 11th, we launched our very first Kickstarter campaign to help us go mainstream: kck.st/1zV5xbn

 

LAIKA SEA SHEPHERD

Sneak peek from our 5th issue: a feature on the crew of Sea Shepherd’s Bob Barker vessel.

With this campaign, we want to take LAIKA to the next level. We want to keep bringing you the dynamic, thought-provoking content we’ve become known for — and even more of it! We want our magazine to be available in more places, to more people. One of our goals is to diversify our media. We are dreaming up a beautiful smartphone-compatible version of LAIKA, as well as a cutting-edge app that will be a mobile lifestyle companion for the modern vegan and the veg-curious. In short, we want LAIKA to become the first truly mainstream vegan publication! And with your help, we know it’s all possible. The campaign runs for 30 days and concludes on January 10th, 2015.

 

"Girl Wonder" featuring vegan baker Clara Polito of Clara Cakes. Issue 2.

“Girl Wonder” featuring vegan baker Clara Polito of Clara Cakes. Issue 2.

"The Compatriots" feature about caregivers at sanctuaries and the animals they share a bond with. Issue 3.

“The Compatriots” feature about caregivers at sanctuaries and the animals they share a bond with. Issue 3.

Our campaign has been selected as a Kickstarter Staff Pick, has been covered by outlets like Ecorazzi and The Discerning Brute, and your incredible support has made its momentum possible. We have some amazing rewards as part of our Kickstarter, including an exclusive t-shirt collaboration with Herbivore Clothing, photo prints of animal images from our magazine, unique experiences like attending workshops and photo shoots, and so much more! We are so excited about everything that’s coming up for LAIKA, and can’t wait to showcase to the world how exciting, rewarding, and beautiful a vegan lifestyle really is. Your support will help us reach our goals.

Thank you so much for joining us in our compassionate mission. It is a privilege to have you along on this journey.

More details and ways to help here: LAIKA’S Kickstarter Campaign

 

Tuesday, November 26, 2013

THE INTREPID CHEF: MAKINI HOWELL

Chef Howell with Copper in front of her food truck, Plum Burgers.

JUST TRY TO KEEP UP WITH CHEF MAKINI HOWELL. She has been running Seattle’s much-loved vegan hot spot Plum Bistro for a number of years now (along with its sister eateries, Plum Café, Plum Juice Bar and Quickie Too Tacoma); earlier this year she released her first cookbook, Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro; and now, she is quite literally on the move. That is because Makini recently unleashed Plum Burgers on the streets of Seattle—the city’s first vegan food truck, and the nation’s first vegan burger truck. She’s a bit of a trailblazer, this lady. “A food truck is NOT for the faint of heart! I have run out of gas on a hill, had to stand up to (really big guys) for my spot on the street, and work lightning fast to lock down all of the best spots to park in town,” Makini told us. “Once you get it on the road, though, you feel like girls rock!” She raised the money for the truck via a charming crowd-funding campaign on Kickstarter last year, and finally made her dream a reality over this summer. The truck’s menu and visual identity all skillfully tie in with the well-defined branding of Plum. “The design is simple with a usable clean look and a classy logo. I saw a lot of trucks around town with screaming logos and I wanted to keep ours understated,” Makini explains. “The color of the truck is connected to the cookbook, and we have two burgers from the book on the truck—the Jerk Yam and the BBQ Oyster Mush.” Before she was a chef, Makini worked for years in New York City as a menswear designer at Jay-Z’s Rocawear fashion label, which explains her eye for branding. The truck also features her infamous Mac & Yease, and while she keeps the recipe for it under wraps (a girl’s gotta leave some things to the imagination, right?), she does have a recipe for the equally-delicious Smoky Mac in her book, and shares it with us here—perfect as a side dish for any holiday dinner party. (And we all know that side dishes are really the main dishes.)

PLUM’S SMOKY MAC

Ingredients:

FOR THE PASTA:
2 teaspoons sea salt
1 pound elbow macaroni
1 tablespoon canola oil
3 ounces smoked tofu (such as Plum
brand), minced to roughly resemble
bacon bits
1 large onion, diced
2 teaspoons chopped garlic
2 tablespoons fresh thyme leaves
Sea salt and freshly ground pepper

FOR THE SAUCE:
3 cups unsweetened soy milk
4 to 6 sprigs fresh thyme
4 garlic cloves, peeled and smashed
3 tablespoons unsalted vegan buttery
spread (such as Earth Balance
brand)
3 tablespoons all-purpose flour
1 cup Savory Soy Cream (recipe below)*
Sea salt and freshly ground pepper
5 cups (22.5 ounces) shredded vegan
mozzarella or cheddar cheese (such
as Daiya brand), divided
2 teaspoons crushed red pepper flakes
½ cup panko (Japanese bread crumbs)

Make the dish:

To make the pasta, bring a large pot of water and the salt to a boil
over high heat. Add the macaroni and cook according to the package
instructions, until al dente. Drain and set aside.

Preheat the oven to 400 degrees F.

In a medium sauté pan heat the oil over medium heat. Add the tofu
and cook until crispy, about 2 to 4 minutes. Put the onion, garlic, and
thyme leaves in the same pan and cook for about 5 minutes, or until
the onion is soft. Season to taste with salt and pepper. Remove the pan
from the heat and set aside.

To make the sauce, in a small saucepan over medium heat, heat the milk
with the thyme and garlic until hot but not boiling, about 7 minutes.
Strain out the solids using a fine-mesh sieve and set the milk aside.

Melt the buttery spread in a deep sauté pan or Dutch oven over
medium-low heat. Whisk in the our and cook for about 1 minute,
stirring constantly. Make sure this roux doesn’t darken; turn down
the heat if it’s in danger of browning.

Whisk the milk into the roux. Continue to whisk over medium-low
heat until the roux is smooth, about 1 minute more. Stir in the soy
cream until it is thoroughly incorporated, about 1 minute. Season to
taste with salt and pepper, and remove the pan from the heat.

Add the cooked macaroni, 4 cups of the cheese, and the red pepper
akes, and fold together until the macaroni is coated. Scrape the
mac into a large baking dish (3 quarts is about right, or use 2 smaller
dishes). Sprinkle the remaining 1 cup of cheese and tofu-onion mixture
over the top, then dust with the panko. Bake until the mac is bubbly
in the center, crispy on top, and heated through, about 30 minutes.
Makes 6 to 8 servings

*SAVORY SOY CREAM
Ingredients
1 Cup unsweetened soy milk
2 Cups canola oil
1 Tablespoon agave syrup
1¼ Tablespoons freshly squeezed
lemon juice
Vanilla extract, for sweetening (optional)
Ground cinnamon, for sweetening (optional)

Put the milk in a powerful blender, such as a Vitamix. (The more powerful the blender, the creamier the consistency of the final cream.) With the machine running, drizzle in the oil very slowly, until it is thoroughly blended with the milk. Continue blending for another minute or so, until the mixture has the consistency of heavy cream.

Pour the mixture into a medium bowl and whisk in the agave syrup, lemon juice and vanilla and cinnamon to taste.

Store the cream in a tightly sealed jar in the refrigerator for up to a week. It will firm up to about the consistency of mayonnaise.
Makes about 3 cups.

For Plum Burger’s latest locations, follow Plum on Twitter, Facebook or Instagram

Written by Julie Gueraseva

Photo of Makini Howell courtesy of Angel Ceballos
Photo of Smoky Mac courtesy of Charity Burggraaf

Wednesday, June 26, 2013

THE SECOND ISSUE HAS ARRIVED!

LOVELY READERS, WE ARE SO THRILLED TO SHARE OUR Second Issue: Summer Abundance Issue! Brimming with vibrant content, bursting with color— this is the place where creativity and compassion converge. We have compelling profiles on future luminaries like our amazing cover star Clara Polito, who at only sixteen years old is already leaving an indelible mark on the world with her vegan bakery Clara Cakes and her passionate activism. Style and substance come together in our first-of-its kind stunning 8 page feature on vegan and ethical fashion, styled by Joshua Katcher. And we continue to showcase the most brilliant discoveries in everything from food to beauty. Of course, as always, we dig deeper with uncompromising features on animals. Like the photo essay and exclusive narrative from groundbreaking photographer Jo-Anne McArthur— for the first time in print, including never-before-seen images from her archives. Contributors like renown author James McWilliams return with spectacularly thought-provoking essays.

Clara Polito Clara Cakes Laika

We get invited into the homes and lives of paradigm-shifting trailblazers like triathlete and Vega founder Brendan Brazier, who shares his lifelong expert knowledge on wellness; and Chef and restaurateur Makini Howell of the celebrated Plum Bistro who gives us an inside look into her signature cuisine. We travel around the country to bring you the most fascinating stories from activists, some who are raising their kids vegan, and others who are declaring their compassion in the form of tattoos.

And that’s just the beginning! With nearly 20 pages more content than the Premier Issue, we have the most innovative and exciting subject matter in the vegan community covered. Made with love, from the heart, this issue is a bold declaration of the limitless possibilities of compassionate living and the abundance of sensory enjoyment that it holds for everyone.

We hope you love our Second Issue: Summer Abundance Issue as much as we loved making it! It will be arriving to our subscribers in the first week of July and hitting newsstands soon after that, and is now available to order on our site! Stay tuned for extras, outtakes, and behind-the-scenes videos. We’re so thrilled and grateful to have you along for this ride!

Cover photographed by Sylvia Elzafon

Clara Polito feature “Girl Wonder” photographed by Joel Barhamand

Fashion feature “Summer Fling” photographed by Balarama Heller

“Philly Flavor” photographed by Hannah Kaminsky