Meat Photography Uncovered in Vegan Magazine

Holy Seitan! There’s been some serious muckraking going on in the ultra-ethical land of veganism. The vegan blog Quarrygirl uncovered doctored photos from VegNews, a San Francisco-based vegetarian magazine.

To illustrate its recipe for vegan spare ribs, the magazine apparently used stock photography of the real meat kind of spare rib, then scrubbed out the bones to make it look faux.

Quarrygirl posted numerous examples of the fraud, deciding that “VegNews has serious editorial integrity issues, and cannot be trusted.”

On Thursday, VegNews published a formal response, acknowledging the real meat in the photo, but explaining their reasoning as financial:

Yes, from time to time, after exhausting all options, we have resorted to using stock photography that may or may not be vegan. In an ideal world we would use custom-shot photography for every spread, but it is simply not financially feasible for VegNews at this time. In those rare times that we use an image that isn’t vegan, our entire (vegan) staff weighs in on whether or not it’s appropriate. It is industry standard to use stock photography in magazines—and, sadly, there are very few specifically vegan images offered by stock companies.

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PlanEat: An Education in Our Food Choices

PLANEAT.co.uk Trailer from planeat.co.uk on Vimeo.

Ed. Note: More from our resident evolutionary biologist Ph.D., EvoDiva.

The AFI Theatre in Silver Spring, Maryland presented a special viewing of “PlanEat,” a documentary that broadly examines how the food choices we make affect everything around us. The title leads you to believe that it’s all about the planet, but it’s that and so much more.

We were lucky to have the young British filmmaker Shelley Lee Davis introduce her first film to us via Skype. Three years ago, she used to argue with her vegetarian boss over his dietary choice. But the more she discovered, the more urgent it seemed to get her newfound message to the masses. She quit her job and co-produced this film (with Or Shlomi) with no start-up money and no budget for marketing. Given all this, the film itself is impressive.

Of course it’s not about the killer special effects though – it’s about the content. We’ve heard morsels of much of this stuff before. The filmmakers interviewed scientists who study the relationship between food production and its impact on the environment. The wastewater from America’s breadbasket factory farms flows down the Mississippi River and creates a dead zone in the Gulf of Mexico the size of New Jersey. The most striking (and frankly depressing) finding was that ovo-lacto vegetarians tend to have a worse impact on the environment than poultry eaters. This was based on the assumption that ovo-lacto vegetarians consume LOTS of cheese, and those cows really drain our resources.

Meanwhile, for those of you out there who can’t afford a new hybrid, you don’t have to get your tree-hugger card taken away: simply maintain a plant-based diet and you can have over 30% more of an impact than your flesh-eating, hybrid-driving friends.

As an evolutionary biologist and anatomy geek, I was most fascinated by the undeniable findings on the impact of animal protein on human health.

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Ancho Chile Onion Ring Quesadilla

I think it has become apparent that I’m not one for following Michelle Obama’s healthy eating campaign. Considering that my recent creations have included nacho-stuffed potato skins and mac ‘n’ cheese in a grilled cheese, some might argue I’m actually a secret Palin operative. I’m not, I promise you. I just like to fry things.

My better half is a meat and potatoes kinda guy — no greens, no fruit and no vegetables. So once in a while I like to try cooking something that I know he’ll enjoy. In this case I combined his love of Mexican food with our combined love of fried food. I present to you the Ancho Chile Onion Ring Quesadilla.

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Perfectly Seasoned: Pickled Ramp Vinegar

It. Is. On. It broke 80 degrees in Washington, D.C. yesterday, signaling the return of humidity and a new crop of vegetables. We have a few more weeks before it’s time for tomatoes, but in the meantime, I welcome our spring children: fiddlehead ferns, ramps, asparagus, spring garlic and strawberries.

First up Jackson 20‘s Chef Dennis Marron will teach us how to keep that ramp flavor going after its short season yields to summer produce. I use his tangy ramp vinegar to better Feta and Arugula Spring Rolls, Parsnip, Sweet Potato and Cabbage Couscous Salad, Tiger Eye Beans with Chipotle Cabbage and Dal Palak Dip.

Let us know what you spruce up with ramp vinegar.

Pickled Ramp Vinegar
from Chef Dennis Marron of Jackson 20

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Thursday 3: Things You Didn’t Know You Can Fry

As veterans of several state fairs, at Endless Simmer we know there’s just about no food that can’t stand for a little frying.

1. Cottage Cheese

Yes, it’s good. Yes, it’s better battered and fried.

2. Flowers

These pretty zucchini blossoms will be showing up at the far mar before you know it. You know what to do.

3. Avocado

Fine, maybe this one didn’t work out so well, but you know we’ll be trying again.

America’s Top 10 New Sandwiches — Veganized

Our recent article on America’s Top 10 New Sandwiches has caused quite a stir in the blogosphere, but no one was more riled up  than a group of spunky vegan bloggers. Their de facto leader, Namely Marly, explains:

We read this article with great curiosity but it didn’t take long until the curiosity faded and was replaced with something else. OK. We were grossed out. Particularly at one sandwich that referred to an ingredient called suckling pig. We hoped this was a reference to something other than the obvious, but it appears it is exactly as it sounds. Only one of the 10 sandwiches appeared to be vegetarian. We felt like a cross between Stan Laurel and Rodney Dangerfield, scratching our heads with a half whimper and half scowl thinking, “Why don’t we vegans get any respect?”

So they decided to demand their own respect, teaming together to create tasty and healthy versions of each cholesterol-laden entry on the list of America’s Top 10 New Sandwiches. Hence, America’s Top 10 New Sandwiches — Veganized. Here are all ten of ’em. Follow the links for recipes.

10. The Vegan Spuckie

We called this olive-carrot-mortadella goodness from Cutty’s in Boston “the one sandwich that most successfully merges the old-school method of overdoing it on Italian meats with the new world of artisan, veggie-centric goodness.” Drop the meat part and it’s still drool-worthy. Trina Jaconi Biery of Your Vegan Mom made her own meat-free mortadella, featured here on a ciabatta roll topped with vegan mozzarella and a sweet carrot-olive salad.

Recipe: The Vegan Spuckie

(Photo: Trina Jaconi Biery)

9. Vegan Bulgogi Steak Sandwich

When Allyson Kramer of Manifest Vegan learned there was a Bulgogi Steak Sandwich (from Koja in Philly) on the list, she jumped at the chance to veganize it. As a child she used to eat bulgogi steak sometimes twice a week. Now a vegan, she’s been hankering to try a veggie-friendly version. Served on a hoagie roll (Allyson even provided a recipe for gluten-free hoagie if that’s to your liking), marinated tofu is topped with caramelized peppers and onions, chili garlic sauce, and melted vegan mozz.

Recipe: Tofu Bulgogi Steak Sandwich

(Photo: Allyson Kramer)

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Thursday Three: Arugula Recipes

Spring is officially here! Which doesn’t explain why I see snow on the ground and there still isn’t a goddamn thing worth buying at the farmers’ market. Seriously, screw you apples and potatoes. I’m done with you. Because arugula was basically the only thing providing a shade of green at the far mar this weekend, here are three vintage ES arugula recipes to get you through until we start seeing some serious spring veggies.

1. Feta and arugula spring rolls

2. Arugula pesto

3. Zucchini boats with arugula, black beans and mini tomatoes

Remember, you can find all kinds of vegetarian recipes in the ES recipe index.

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