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By Shalin Gala and Dr. Frances Cheng, PETA Laboratory Investigations Department Chickens Are ‘Flock Stars,’ Not Food

Chicken: © iStock.com/TomasSereda • Meteor: © iStock.com/a-r-t-i-s-t

The Perfect Vegan Picnic

What’s so great about chickens? Um… only everything.

the Arctic, and points beyond, as plucky Monique paddleboarded and windsurfed her way into people’s hearts. • Sammi loves to go everywhere with her guardian, Dave – whether it’s shopping, to the beach, or on weekend road trips to see the sights. “I will talk to her, and she’ll talk right back to me,” Dave says. • Everymorning, Bennie, a rescued rooster, waits by the door to join his young guardian on the ride to school. They’ve even been seen sharing a banana on the way. • Frog, another companion rooster, runs out to greet his favorite human, Savannah, when she gets home from school. Her mom always knows when the bus is coming because he crows to announce its arrival.

2. Vegetable Pan Bagnat Makes 6 servings

1. One-Pot Sicilian Couscous Makes 4 servings

• Use a serrated knife to cut the bread in half lengthwise. Remove some of the soft bread inside to make room for the filling. • Spread half of the white bean mixture over both halves of the bread. Remove half of the mushrooms from the marinade and layer on the bottom half of the loaf, followed by half of the roasted peppers, artichoke hearts, spinach, tomato, and olives. Repeat the layers, starting with the white bean mixture, then drizzle with the remaining marinade and season with additional salt and pepper. Replace the top half of the loaf and wrap the entire sandwich tightly in plastic. Place on a large plate with a heavy plate, pan, or book on top. Refrigerate for at least 4 hours or up to 12 hours. When ready to serve, unwrap and cut with a serrated knife into 6 wedges. 3. Easy As Chocolate Pie Makes 8 servings YOU’LL NEED 350 g vegan dark chocolate chips 60 ml non-dairy milk 1 Tbsp. coconut oil 70 g chopped nuts, optional 50 g sweetened dried cranberries, cherries, or blueberries, optional 1 vegan pastry case Chocolate curls or chopped nuts, for garnish METHOD • In a saucepan, combine the chocolate chips, nondairy milk, and coconut oil. Cook, stirring often, over medium heat until the chocolate and coconut oil are melted. Stir in the nuts and dried fruit, if using. • Pour into the vegan pastry case then refrigerate for at least 3 hours to firm up before serving. Garnish with the chocolate curls or chopped nuts.

They’re inquisitive and intelligent, and they also form friendships and social hierarchies, recognize one another, dream, and have unique personalities, just like humans. Take Margaret, for example. She lives at a sanctuary in Ohio with some other PETA rescues: Seamus the rooster, clever Constance, and sweet Molly Malone. Her guardian describes her as a “pure firecracker” with a “big, big personality” whose sassy attitude has earned her the affectionate sobriquet “Land Shark.” Margaret, whose pastimes include sunbathing, snacking on peanut butter sandwiches, and keeping the rest of the flock in check, is always first in line for treats. She loves having her chest and neck scratched – and coos and clucks softly in response. While some of the other hens are camera-shy, Margaret always moves in for her close-up and stares straight into the lens when her guardian says, “Smile!” A Star Is Hatched Every chicken is a star, but some are also internet celebrities: • Monique sailed around the world with her human companion, Guirec. They started out in the Canary Islands then headed for the Caribbean,

Picnic: © iStock.com/nd3000 • Vegan Without Borders : © Sara Remington • Sicilian couscous: © Alison Bickel • Pan bagnat: © Zsu Dever • Easy as chocolate pie: © Annie Oliverio

YOU’LL NEED 2 Tbsp. olive oil 2 large Portobello mushroom caps, with gills scraped out and thinly sliced

YOU’LL NEED 1 Tbsp. olive oil or 50 ml water

1 onion, finely chopped 1 carrot, thinly sliced 1 red bell pepper, chopped 3 cloves garlic, minced 4 plum tomatoes, chopped, or 1 tin chopped tomatoes 1 tsp. dried basil 1 /2 tsp. ground saffron or turmeric

Salt and pepper, to taste 2 Tbsp. sherry vinegar 1 Tbsp. soy sauce or tamari 1 /2 tsp. Dijon mustard

90 g cooked white beans 3 cloves garlic, crushed 70 g tahini 2 Tbsp. minced reconstituted or oil-packed sundried tomatoes 3 Tbsp. lemon juice 2 Tbsp. water 1 large loaf crusty bread 2 red bell peppers, roasted and cut into strips 1 tin marinated artichoke hearts, drained and sliced 30 g packed baby spinach or kale leaves METHOD • Warm 1 tablespoonful of the oil in a large frying pan over medium-high heat. Add half the mushroom slices and sear on both sides. Season with the salt and pepper. Transfer to a shallow dish then repeat with the remaining olive oil and mushrooms. • In a small bowl, combine the vinegar, soy sauce, and mustard. Pour the mixture over the mushrooms, turning to coat. Set aside. • In a food processor, combine the white beans and garlic and blend to a paste. Add the tahini, sun dried tomatoes, lemon juice, and water, along with additional salt and pepper, if desired. Process until smooth. Set aside. 1 large tomato, thinly sliced 60 g chopped Kalamata olives

1 /4 tsp. paprika 1 /2 tin chickpeas 210 g uncooked Israeli (pearl) couscous

Delicious food, good company, and a sunny spot in the great outdoors are essential ingredients for a pleasant summertime picnic. We’ve got the food part covered with the recipes below, which have been adapted from vegan chef and longtime PETA friend Robin Robertson. Hearty sandwiches and one-pot meals that only get better the longer the flavors mingle are simple to make and perfectly portable. And no picnic would be complete without a decadent – but easy-as-pie – dessert! Find more recipes at RobinRobertson.com .

Chickens are inquisitive, intelligent animals who form friendships and social hierarchies.

500 ml vegetable broth 1 /4 tsp. red pepper flakes Salt, to taste 1 tin marinated artichoke hearts, drained and chopped 90 g Kalamata olives, halved and pitted 2 Tbsp. lemon juice Pepper, to taste 2 Tbsp. minced fresh parsley or basil METHOD • Warm the olive oil in a saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes, or until the vegetables are soft. Stir in the tomatoes, dried basil, saffron, paprika, chickpeas, couscous, broth, and red pepper flakes. Season with the salt. Bring to a boil then reduce the heat to low, cover, and simmer for 10 minutes. • Remove from the heat and let stand, covered, for 10 minutes longer, or until all the liquid has been absorbed. Stir in the artichoke hearts, olives, and lemon juice. Just before serving, season with the pepper and sprinkle with the parsley.

For billions of other chickens, though, life with a loving guardian is only a pipe dream. Chickens raised for meat are crowded into fetid sheds and fed growth-promoting drugs. In the egg industry, they’re confined to battery cages that rub their feathers off and cripple their feet. Chickens can live more than a decade, but in the meat industry, they’re slaughtered before they’re even 2 months old.

Shop for cookbooks by Robin Robertson at PETA.org/Store .

Take Action Now Be a superstar to your feathered friends by choosing vegan chicken and egg

You don’t have to be a star, baby, to be in this tee. Order yours today at PETA.org.uk/Shop . I

products. Visit PETA.org.uk/Living (UK readers) or PETA.org.au/Food (Australian readers) for recipes, cooking tips, and product suggestions.

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12 THINK OUTSIDE THE BASKET