Thursday, July 21, 2016

Issue Six Cover Shoot With Kat Von D

 

LAIKA’s Issue Six cover shoot with Kat Von D at Farm Sanctuary was a special experience for everyone involved. Creating something beautiful in a place where animals are safe left an indelible imprint. “By posing with rescued animals on the cover of a vegan magazine, while wearing head-to-­toe vegan products — from makeup, to clothes, to footwear — Kat sent a huge message of compassion to the world,” says LAIKA’s editor in chief Julie Gueraseva. The LAIKA photo shoot was Kat’s first ever visit to a sanctuary, and her genuine love for the rescued animals she bonded with was apparent. Watch our exclusive behind the scenes video of that magical day.

Kat Von D

Kat did her own hair and makeup at the LAIKA shoot, using vegan products from her line Kat Von D Beauty. The compassionate stunner created four distinct looks, including the bold green eye seen on the cover. Our Issue Six cover story broke the news to the beauty world that Kat is in the process of reformulating her entire line to be vegan. Look for the detailed credits of everything Kat wore at our shoot inside our new issue.

LAIKA Kat Von D Cover Shoot

Kat and Bruno. Photo by Vee Hertel.

The force of Kat’s creative energy was palpable, inspiring everyone on set and resulting in the beautiful images taken by photographer Melissa Schwartz. Pick up a copy of Issue 6 or subscribe to see all of the incredible photos and read the revealing interview with Kat.

Kat Von D

 

Save

Save

LAIKA Kat Von D

Kat Von D is a world renown tattoo artist, creative powerhouse, makeup maven and the stunning cover star of LAIKA’s Magazine’s newest Sixth Issue. The force behind Kat Von D Beauty opens up about veganism, how she’s turning her makeup line vegan and about being a fearless animal advocate. In her first-ever vegan magazine interview, she shares with LAIKA her heartfelt thoughts about self-expression and her artistic process. Bonding on the cover with Regina hen and with more animals rescued by Farm Sanctuary in the feature, Kat is the embodiment of our new issue’s theme — Unity.

LAIKA Kat Von D Cover Feature

Inside the Unity Issue, we bring you poignant explorations on friendship, community, family and the kinship we share with one another and with our planet’s fellow inhabitants. Stories like “Enduring Bond” showcase not only the individuality and emotional depth of the animals, but also our remarkable commonalities with them.

LAIKA Issue Six Animals

Throughout LAIKA’s 6th issue, we draw attention to the impact of coming together in stories like “Plant Power,” about the growth of the food sovereignty movement and community agriculture; and “The Once and the Future,” a compelling series of cross-generational dialogues between vegan trailblazers and vegan teens. We feature food that connects us with the simple splendors of the plant kingdom from the likes of Lina Saber and Mississippi Vegan. There’s fashion that transcends boundaries, beauty that celebrates nature, and journeys that cross continents.

LAIKA Issue Six Food

Every page of the Unity Issue is designed to uplift, to provoke and to underscore the power and joy of co-existence. With gorgeous illustration, award-winning photography and unforgettable storytelling, LAIKA provides you, our dear reader, with an immersive experience that will leave you inspired and moved.

Stay tuned for more behind the scenes photos and videos from our Kat Von D cover shoot. Order your copy of the Sixth Issue of LAIKA or subscribe today.

On the Cover: Photography by Melissa Schwartz; art direction by Julie Gueraseva; makeup, hair, styling and artwork by Kat Von D.

Save

Save

Wednesday, December 30, 2015

Recipes From a Teenage Vegan

Vegan Kombucha Cupcakes LAIKA

The future of our planet belongs to the youth, who will continue to push veganism forward. What better way to welcome the new year, with all of its hope and promise, than to share delicious recipes by an ambassador from the new vegan generation – 17 year old LAIKA reader and cooking aficionado, Franny Gould. “We can communicate our ideas through vegan cuisine,” says Franny. “While many students in my high school bake for their peers and teachers, my baked goods never fail to spur a discussion about the merits of veganism.” Here she shares two original celebratory creations, which she also photographed, followed by a heartfelt essay.

citrusy kombucha cupcakes
Makes 10-14 cupcakes

cupcake ingredients:
3 heaping tablespoons melted vegan butter (I used Earth Balance Coconut Spread)
1 cup sugar
1⁄2 cup nondairy milk (I used Silk Original Cashew Milk)
1⁄2 teaspoon vanilla extract
Pinch of salt
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 3⁄4 cups all-­purpose flour
1 cup kombucha (I used GT’s Original)
1⁄4 cup orange juice (with or without pulp)
Zest of 1⁄2 lemon or orange

Preheat oven to 350°F. In a large bowl, combine vegan butter with sugar. Add in in nondairy milk, vanilla extract, salt, baking powder, and baking soda. Combine until smooth and let the mixture sit for a couple of minutes.

Set aside the flour and the kombucha in two different bowls.

After the mixture is set, add a little bit of the flour to the mixture and stir. Then add a little bit of the kombucha and stir. Repeat this until all the flour and kombucha are in the mixture.

Add orange juice to the mixture and mix until smooth. Then add zest and stir.

Insert cupcake liners into cupcake tins and pour mixture into 1⁄2 to 3⁄4 of each tin. Bake for about 25 minutes (or until cupcake top is golden brown). Let cool before adding the frosting.

frosting ingredients:
5 heaping tablespoons vegan butter at room temperature (I used Earth Balance Coconut Spread)
4 cups powdered sugar
1 teaspoon vanilla extract
4 teaspoons kombucha (I used GT’s Original)
Zest of 1⁄2 ­ 1 lemon or orange
Optional ­ vegan dark chocolate

Beat butter until smooth. Then add 1 cup of powdered sugar and beat until completely smooth. Mix in vanilla and 1 tbsp of whichever kombucha you choose to use.

In increments, mix in the remaining 3 cups of powdered sugar. Add zest.

Once the mixture has a thick consistency and is frosting-­like, either scrape into an icing bag or spread directly on cupcakes. Decorate cupcakes as desired (I used chocolate drizzle, raspberries, and blackberries).

Optional chocolate garnish: ­ melt chocolate and drizzle onto frosted cupcakes.

 

Vegan Canapes LAIKA

tofu-cauliflower canapés
Quantities depend on the number of guests

Toasted thin­ly-sliced bread, cut into triangles
Extra­ or super­ firm tofu, cut into triangles
Extra virgin olive oil
Sriracha (or other hot sauce depending on preference)
Arugula
Cauliflower florets
Crushed red pepper flakes
Toothpicks or sandwich picks

Using a skillet, simmer tofu triangles in EVOO and Sriracha. In another skillet, sauté cauliflower in EVOO.

To construct the canapé, start with the toast, then place on a couple of leaves of arugula, then the Sriracha tofu triangles, followed by more leaves of arugula, and finally the cauliflower.

Sprinkle with crushed red pepper flakes. Secure with a toothpick or sandwich pick.

 

Louder Than I Thought
by Franny Gould

I used to think I wasn’t good enough to be an activist. I thought that political, economic, and social change could only be accomplished by those with some level of fame, some degree of importance. I thought that as a young, idealistic vegan, I should be seen and not heard.

In the fall of 2014, I participated in the People’s Climate March in Manhattan. Although already a vegan, I wasn’t yet doing much advocacy on behalf of the vegan community. Somewhere along the march, I saw a sign that read “Raising Animals for Meat causes 51% of greenhouse gas emissions, cuts down more than 14,000 acres of rainforests everyday, uses more than 11 times more fossil fuels than producing plant protein. Save Earth, try vegan.” This information was not news to me, but I still did a double-take at the display. The girl holding the sign was no more than 7 or 8 years old. She was standing on the sidewalk, facing the procession of marchers.

There was something about her face, the way she stared straight into my eyes. Her message was a kind of powerful that I had never experienced before. It combined her vulnerability — a plea for the protection of her generation’s future — with her determination to convert at least a few marchers to veganism. She may have not been prominent in her stature. But she was an activist.

When it comes to fighting for social justice, I may not have as big of a voice as a celebrity. But I do have a voice. And by simply keeping the conversation alive, I am an activist.

2016 will be a momentous year for me, as I graduate from high school and begin college. And it will also be a momentous year for veganism, as the stigma of being a vegan will continue to die. Ever since I went vegan, I’ve been known as “Franny the Vegan” and have been asked every annoying question possible. But I believe that this year the unproductive questions about plants’ emotions and protein intake will finally be replaced by genuine curiosity and forthright discussions. ∎

From the Editor: Do you have a vegan story to tell and love making things? Write us at editor@laikamagazine.com and you may be featured in our Reader Spotlight on the LAIKA site!