Tuesday, December 17, 2013

ISSUE THREE of LAIKA Has Arrived!

DEAREST READERS, IT IS WITH ABSOLUTE JOY THAT WE PRESENT our Third Issue: The Irresistible Issue! Built with so much heart — it celebrates the wonderment and enchantment of living life with love and compassion. You get closer, because you can’t take your eyes off the dynamic duo gracing our cover – Jason Wrobel, the magnetic star of the Cooking Channel’s How To Live to 100, and Whitney Lauritsen, the powerhouse force behind Eco-Vegan Gal. Individually, they are breaking new ground. And together, they are a captivating example of the camaraderie and mutual support of the vibrant vegan community. Inside the issue, you’ll delve into stories that will stay with you – of influencers who are shaping the world, exciting product developments, big-picture ideas. You’ll get drawn in with compelling, exclusive content, gorgeous photography, and thought-provoking essays. We criss-cross the country, travel to Canada and France, and come back to you with subject matter you won’t find anywhere else.

We bring you tasty tales of culinary creators from the East Coast to the Midwest – all of them innovating in the world of vegan cuisine, using a variety of exciting techniques and styles.

We take you on unforgettable journeys that you won’t want to end – to places where remarkable animals are free to be themselves among their allies – their incredible human caregivers. Like the ones you’ll find in our feature “The Compatriots,” photographed at three different sanctuaries on the West Coast- Animal Place Sanctuary, and Farm Sanctuary in Orland, CA and Farm Sanctuary in Acton, CA.

We continue to bring you the yummiest can’t-look-away-from discoveries from the world of beauty – all curated with great care. And all, as always, vegan and cruelty-free.

We showcase super-fun, showstopping fashion that you covet not only because it turns heads, but because it allows your to wear your heart on your sleeve.

We cover fascinating individuals from a variety of creative spheres, who are good at what they do, and also do good for others. Like the hypertalented DJ and producer Eli Escobar, whose passion for music and dedication to living compassionately are equally inspiring.

And that’s just the tip of the iceberg! We hope you’ll develop as big of a crush on our Third Issue as we have right now. This is our biggest issue yet, brimming with hard-to-resist material. And stay tuned for web-only extras and behind-the-scenes goodies. We are so grateful to have your love and support, dearest readers. See you soon!..

 

Cover and Media Dream Team feature photographed by Melissa Schwartz • Taste Makers photographed by Balarama HellerThe Compatriots photographed by Sylvia Elzafon Play With Makeup photographed by Ashley Barhamand Just Chill photographed by Lauren Perlstein In Tune photographed by Joel Barhamand

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

Thursday, July 25, 2013

BEHIND THE SCENES

A KEY FACTOR IN A SUCCESSFUL PHOTO SHOOT IS FUN. We had an absolute blast shooting “Super Natural,” the beauty feature in our brand new issue. And how does this fun happen? Well…you start with some sincere passion, then add to that a group of creative individuals, an idea everyone can get behind, some rockin’ tunes… and blend, blend, blend! Oh, and of course, lots of hard work is involved. But when you’re having fun, hard work becomes second nature. Speaking of nature, she was our muse in the making of the beauty feature! Get glimpse of the behind-the-scenes action in our exclusive video: 

Having the talented Melisser Elliott on board again, who did makeup and hair on two features in our Premier Issue, was a no-brainer. Of course, as always, she used all vegan and cruelty-free makeup and hair products, and shared indispensible beauty tips. Our amazing photographer Ashley Macknica provided the city/nature concept for the shoot and the perfect location for it in the form of her East Village home in NYC. Our vegan model Maggie Geha had just the right look, and was a total pro in not only taking direction, but adding her own personality to the shoot (she’s also an actress!) We took things a step further this time and also included fashion stylist! Liz Polden pulled an amazing selection of vegan and ethically-produced garments, which really made all of the beauty looks come alive. Our amazing nail artist Miss Pop dazzled up the digits with her second-to-none artistry and cruelty-free lacquers. We even had a prop stylist—Jules Manoogian finessed the details of our portrait and product shots. All of this amounted to a dream project for me to art direct! So, there you have it—a shoot so fun, you’d want to do it over and over!

IN OUR EQUALLY-FUN FASHION FEATURE “SUMMER FLING,” WE PAIRED cutting-edge style with a vintage hair look. To achieve this, we recruited makeup and hair maestro Bettina May, who also just so happens to be an outspoken vegan burlesque star! Bettina created a lovely modern take on the classic pin-up hair do. “The best way to create soft glamorous curls is with an old-fashioned roller set,” she explains. Here, she gives us simple instructions on how you can re-create this look at home:

[1] To start, comb the hair into the part you want for the style. Then, using the end of a rattail comb, section hair into equal parts, and spritz the setting spray from root to tip (about 3 sprays will do it for medium length hair) holding the bottle 8-10 inches from hair.

[2] Next, rolling away from the part, wrap the hair around your curler, always rolling under, and make sure your ends are wrapped in neatly. For best results, use smaller rollers around the face, and larger curlers on the top of the head.

[3] Leave hot rollers in for at least 30 minutes (just enough time to do your makeup!), and then unroll the curlers and brush fabulous curls out with your fingers or a nylon bristle hair brush (I love the classic Mason Pearson brushes). And voilà— a sexy throwback, perfect for summer.

See the final result on our vegan model Emily Wilson, along with gorgeous vegan fashion and accessories, in our BRAND NEW ISSUE!

Beauty Feature video filmed and edited by Robert Poswall.

Emily Wilson photographed by Balarama Heller.

Written by Julie Gueraseva. Hair how-to written by Bettina May.