1702 Debuts Vegan Cheese Pizza and Calzones

By Taylor Radig, Campaigns Manager

Vegan Outreach is proud to announce our work with 1702—a popular craft beer and pizza restaurant in Tucson, AZ—which is now offering Daiya vegan cheese for their pizzas and calzones!

1702 beer

The restaurant is one of many in Tucson that has decided it was time to expand their vegan menu offerings—and boy was the vegan cheese a success! 1702 held a launch event and invited their customers to try their new vegan pizza. Bar manager Ty Young was blown away with the turnout. He said, “We went through 25 pounds of Daiya cheese and were sold out in just a few hours.”

Our team will continue to partner with 1702—we’d like these two new vegan options to be the first of many to show up on their menu in the coming year.

Ubering for the Animals

By Roxanne Hill, Community Engagement and Events Manager

I met Susan Estrella at VegFest LA when she approached the Vegan Outreach table to tell me that it was because of our Why Vegan booklet that she went vegan 13 years ago. Even prior to meeting Susan, I’d heard about her when a mutual acquaintance told me about the wonderful activist work she does.

I caught up with Susan and had the opportunity to ask her about her vegan journey and activism. I know you’re all going to love getting to know Susan as much as I did, so let’s listen to what this Uber-driving, animal activist, and great-grandmother has to say!

Roxanne Hill: How long have you been an animal rights activist? What inspired you to do this work?

Susan Estrella: I’ve been a vegan since October 25, 2003. I didn’t know any other vegans at the time. Vegan Outreach’s booklet Why Vegan was the catalyst. As a vegetarian, I thought I wasn’t hurting animals. But after reading the booklet, I realized I was paying people to torture animals for me.

Roxanne: How do you go about spreading the vegan message and advocating for animals?

Susan: I started working for Uber a little over a year ago, and I spread the vegan message by telling my passengers all about it. I carry a lot of literature, so I’ve been planting a lot of seeds.

Roxanne: Susan has definitely planted some seeds! Here are a few feedback comments she’s received from her Uber passengers—

“Made me go vegan.”

“You were so sweet. I think you’ve convinced me to be a vegan.”

“Thank you! Ban cruelty.”

“Thank you, Susan, keep fighting the good fight.”

“Learned so much. Thank you.”

“Thank you for the great pamphlets and I will definitely check out the World Peace Diet.”

“Thanks for directing us further down the path! Love your energy.”

Roxanne: How is your life different now than prior to becoming vegan?

Susan: Oh wow! Beyond the fact that, as a great-grandmother, I live with less stress and more joy.

I’m on a mission for a kinder, healthier, more loving world for absolutely everyone. Like Dr. Will Tuttle states in his book, The World Peace Diet, “If you want to live a peaceful life, you have to allow that for all beings.”

Roxanne: What advice do you have for young activists?

Susan: I tell people it’s nobody’s fault. Virtually all cultures on the planet are based on violence and people are conditioned that this is the way to live. I would tell young activists to try to be sensitive to the fact that people have been hypnotized since birth.

Dr. Tuttle reminds us, from the time we’re babies we see meat up to three times a day. The message that we receive is to not be compassionate, but to just eat the food.

And the truth is, animals aren’t different from us in their ability to feel pain and suffering.

Roxanne: What else would you like to share about yourself?

Susan: I color my hair with crazy colors because it’s an all vegan product and it gets people’s attention. It provides a way to open the conversation.

Roxanne: When I asked Susan if it would be okay for me to mention that she’s a great-grandmother, her response was, “Of course! How many people can claim to be a great-grandmother and a teenager?”

After meeting Susan, I couldn’t help but feel grateful. I am grateful for the love and compassion she has for animals and humans alike, her energy and passion that drives her to do this work and inspire anyone fortunate enough to meet her, and for the opportunity to be reminded of our common responsibility to care for all creatures.

Mango Banana Nice Cream

By Stacy Shepanek, South Carolina Outreach Coordinator and Communications Designer

Looking for an easy way to escape the summer heat? Try a bowl of this ridiculously delicious Mango Banana Nice Cream.

Mango Banana Nice Cream

Yields 1-2 servings.

Ingredients

  • 2 frozen bananas
  • 1 cup frozen mango chunks
  • 1 scraped vanilla bean—or you can substitute a teaspoon of vanilla extract
  • 1 scoop Orac Energy Greens powder—optional
  • Handful of spinach or kale—optional

Directions

  1. Place all ingredients in a high-speed blender and blend until smooth. You can use a food processor if you don’t have a high-speed blender.

Recipe Tips and Variations

  • Sprinkle with your favorite toppings, like fresh fruit, berries, chia seeds, unsweetened coconut flakes, and buckwheat groats.

If you love this Nice Cream recipe, stay tuned! We’ll be back with more as the summer continues.

Team Vegan—That’s a Wrap!

we're seeing double with two baby chicks

Team Vegan has ended, and thanks to hundreds of generous donors, we raised $225,000 for Vegan Outreach—and it will be matched!

We also teamed up with the Factory Farming Awareness Coalition (FFAC), who raised almost $3,500—and that will be matched too!

Because of your donations, we’ll be able to reach thousands of people this year with persuasive information about the importance of choosing a vegan lifestyle.

A special thanks to Vegan Outreach’s top fundraisers: Steve Ann Chambers, Nzinga Young, Eric Day, Roxanne Hill, Alex Bury, Mohan Gurunathan, Lisa Rimmert, Yuri Mitzkewich, Vic Sjodin, Lauren Sprang, Emmanuel Márquez, Gwenna Hunter, Jevranne Martel, Jennifer Mennuti, Sean Hennessy, Pooja Rathor, Katia Rodríguez, and Katie Cantrell for FFAC.

And of course, a huge thank you goes to the wonderful group of match donors!

Together, we’re building a better world for animals. Thank you all for making this possible!

Meat and Cheese Galore!

By Roxanne Hill, Community Engagement and Events Manager

Vegan Outreach recently hosted its first ever Vegan Meat and Cheese Tasting at Holy Nativity Episcopal Church in Los Angeles.

The mostly non-veg crowd came to the event with curious minds—many wondering what vegan meats and cheeses could possibly be made of. As the guests lined up to savor the delicious feast, they became even more curious as they surveyed the platters of bagels with vegan cream cheese and the array of vegan meats. The meat trays were a delicious display of cold cuts, mini hot dogs and hamburgers, chicken salad, meat and bean casserole, and kebabs.

The attendees also took in the platters of vegan cheeses, which were overflowing with brie, cheddar, goat cheese, pepper jack, ricotta, and veganzola. To the omnivore’s eye, all of the food looked very similar to non-vegan meats and cheeses. During the event, the guests learned that vegan meats can be made from a range of plant-based ingredients, such as soy, peas, and wheat gluten. And they also learned that vegan cheeses can be made from nuts, seeds, chickpeas, potatoes, and tapioca starch.

Judging from their enthusiastic comments about the event, I think it’s safe to say people left feeling satisfied and amazed at what their taste buds had just experienced. Comments ranged from, “This chicken salad is delicious—it tastes just like chicken!” to, “This tastes and smells like meat!” Some of our guests even expressed a desire to start incorporating more plant-based foods into their meals.

Many thanks to the companies who supported us and contributed to the success of this event—Tofurky, Beyond Meat, Daiya, Field Roast, Follow Your Heart, Miyoko’s Kitchen, Treeline, and Vromage—L.A.’s Non-Dairy Cheese Shop.

No-Bake Cherry Walnut Crumble

No-Bake Cherry Walnut Crumble / Sweet Potato Soul

This recipe comes to us from our friend, Jenné Claiborne, at Sweet Potato Soul. You couldn’t ask for a better summertime dessert recipe! It doesn’t require any baking—no need to run a hot oven—and, best of all, it’s cherry season!

Give it a try the next time you pick up a bag of cherries, and let us know how much you liked it!

No-Bake Cherry Walnut Crumble

Yields 8-10 servings.

Ingredients

  • 4 cups ripe cherries, pitted
  • 1 tablespoon balsamic vinegar
  • 2 ½ cups toasted walnuts—raw is fine too
  • 1 ½ cups Medjool dates, pitted—other varieties of dates will also do
  • ½ cup vegan dark chocolate chips
  • ½ cup coconut cream
  • 1 teaspoon maple syrup

Directions

  1. Place the cherries in a bowl, and add balsamic vinegar. Stir to coat them all. Set aside.
  2. Place the walnuts, dates, and chocolate chips into a food processor and pulse to chop.
  3. When the mixture is chopped, but still a very crumbly texture, remove about ⅓ of it. This will be your topping.
  4. Continue to blend the rest of the crumble for another 10 seconds. The mixture should hold together tightly in your hand. Be very careful not to over blend it.
  5. Pour the crumble from the food processor into the bottom of an 8″ x 8″ or 9″ x 9″ baking dish. Press the mixture firmly to the bottom.
  6. Layer the cherries into the baking dish.
  7. Cover with the chunky crumble that you set aside before.
  8. Place the coconut cream into a small to medium sized mixing bowl.
  9. Add the maple syrup to the coconut cream and whisk vigorously. Ideally, your coconut cream will be fluffy and light.
  10. Serve the coconut cream over your servings of cherry crumble.

Recipe Tips and Variations

  • You can use any nut for this recipe. It would also be great with pecans—raw or toasted. If you buy the toasted nuts, be sure they haven’t been toasted or roasted in oil. If you do it yourself, you can roast them in the oven at 350°F for 8 minutes. You could also toast them in a skillet.
  • If you can, plan on making the crumble the day before you want to serve it. This will allow all of the flavors to marry.

Click here for the original recipe and a video demonstration of how to prepare this delicious dessert.

We Need Your Help Today!

Team Vegan members collage

More than 500 people have donated to our Team Vegan matching challenge since May 1—and their donations will all be doubled!

With just a few days left, we have $83,000 more to raise to match all $235,000. Will you help us get there so we can do as much outreach as possible for animals?

Giving today is:

  • Easy—Even $10 helps! That’s just a couple of soy lattes!
  • Safe—Our online form is secure, and we never share donor info with other groups.
  • Fun—Look through a few profiles to see what I mean!
  • Important—Here are just a few examples of what you make happen by donating.

We need your help now to spread compassion and work toward a vegan world as quickly as we can!

Donate today to your favorite Team Vegan member and have your donation doubled!

Thank you!

Coal Fire Pizza Rolls Out Vegan Cheese to All Locations

Coal Fire Inside

Vegan Outreach is thrilled to be working with the family-oriented East Coast pizza chain Coal Fire. After meeting with them to discuss the growing demand for vegan options in their region, they decided to roll out Daiya cheese to all eight of their locations!

“Coal Fire makes it a priority to have different options for all types of food lovers. We pride ourselves on now offering Daiya cheese and hope that our vegan clients are pleased with the new option on our menu,” said Coal’s Fire Marketing Director, Lindsay King.

Customers can enjoy a delicious vegan cheese pizza on their gluten-free crust—their regular crust is not vegan—with the classic sauce and endless combinations of veggies. If you’d like to start your meal with an appetizer, try their Greek salad or field greens salad without cheese, and even the roasted veggie coalby sandwich without goat cheese!

Chocolate Pecan Shortbread Cookies

By Constance James, Guest Contributor

Chocolate Pecan Shortbread Cookies

If you’re looking for a dessert recipe to impress your friends—especially your non-vegan friends—this Chocolate Pecan Shortbread recipe is for you. The process of making these cookies is bit more involved than your go-to chocolate chip recipe, but the end results will be well worth the extra effort.

A big thanks to our friend, Constance James, for sharing this yummy cookie recipe!

Chocolate Pecan Shortbread Cookies

Yields about 30 cookies.

Ingredients

Shortbread Cookies

  • 1 cup melted coconut oil—not hot, slightly warm is OK
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon Grand Marnier—or a splash of rum
  • 4 tablespoons warm water—cold water will seize up the dough and you’ll end up with lumpy cookies
  • 2 ½ cups all-purpose flour, sifted
  • ¼ teaspoon mace—not required, but a delicious variation
  • ½ teaspoon salt

Chocolate Ganache

  • 8 oz vegan chocolate chips
  • 2 teaspoons coconut oil

Lazy Glazed Pecans

  • 1 ½ cup whole pecans
  • Splash of bourbon
  • ½ teaspoon sea salt
  • ¼ cup brown rice syrup

Directions

  1. For the Cookies: Preheat oven to 350°F.
  2. Briskly whisk coconut oil and sugar in a large mixing bowl.
  3. Whisk vanilla extract, Grand Marnier or rum, and warm water into the coconut/sugar mixture.
  4. Combine sifted flour, mace, and salt in a separate bowl.
  5. While stirring the liquid ingredients, slowly stir in dry ingredients. A dough will quickly form. Stir until thoroughly combined.
  6. Let dough rest at room temperature for about 5 minutes. Meanwhile, lightly dust a clean, flat surface with flour.
  7. Lay the dough on the floured surface and press flat. Lay a sheet of parchment paper over the dough and roll out dough with a rolling pin to a ⅓” sheet. Rolling the dough with parchment on top ensures a smooth top instead of a lumpy one.
  8. Line a cookie sheet with parchment paper or lightly grease with coconut oil or vegetable oil.
  9. Using a cookie cutter of any shape, cut out cookies and transfer to cookie sheet using a spatula.
  10. Place cookies in the oven for 20 minutes, rotating them about halfway through. The cookies will be golden brown when they’re done. Allow to cool on a rack.
  11. For the Ganache: Using a double boiler, melt chocolate chips and coconut oil together over medium heat.
  12. Stir constantly until melted and thoroughly combined. Remove from heat.
  13. For the Lazy Glazed Pecans: Place pecans on a cookie sheet and spread out evenly.
  14. Roast pecans at 350°F for 8-10 minutes. Remove from oven and allow to cool.
  15. Place pecans in a bowl and add bourbon and salt. Stir.
  16. Add brown rice syrup and stir until each pecan is coated and glossy.
  17. To Finish: Dip the cookies in the ganache halfway. Allow excess chocolate to drip off before placing the dipped cookie back on the rack. Repeat until all cookies are dipped and let cool.
  18. Once the ganache has set, gently place the glazed pecans on the chocolate portion of the cookies. Serve and enjoy!

Spring 2017 Top Leafleters—Part III

Welcome to Part III of the Spring 2017 Top Leafleters series! The past two weeks we’ve turned the spotlight toward the spring semester’s top 15 leafleters of Vegan Outreach’s Adopt a College Program.

We’ve asked each activist to share their favorite memory of the semester, and we think their responses will leave you feeling very optimistic about the future of veganism.

If you didn’t read Part I and Part II, make sure you check them out!

Sam Tucker, Australia and New Zealand Outreach Coordinator

Sam_Tucker-Spring_2017-0068

“On the first day of the semester, I set a personal record for the most leaflets I’d ever handed out in a single day—2,500 leaflets at Monash University!

“Then later in the semester that a student contacted Vegan Outreach to tell us they’d received a leaflet at Monash, and for the next couple of days it was all they could think about. They said the booklet was ‘equal parts informative, empowering, distressing, and also able to give me the basic tools to change my lifestyle to one that I am proud and in control of.’ ”

Sam leafleted at 36 schools this semester and distributed 50,017 leaflets.

Yuri Mitzkewich, Southeast Outreach Coordinator

“My favorite memory was from Texas A&M University in College Station. I leafleted with local volunteers and the Vegetarian/Vegan Aggies student group. They all did amazing work getting student after student to come over to our table to talk and view Animal Equality’s iAnimal Virtual Reality video. Most of the conversations ended with people thanking us for being there and stating that they planned to change their eating habits to help animals.”

Yuri leafleted at 68 schools this semester and distributed 50,587 leaflets.

Jevranne Martel, Canada Outreach Coordinator

Jev_Martel-UTM-Mar17

“My favorite memory is from the University of Toronto Mississauga. I was given a fair bit of support from both the students and faculty. One student stopped and told me he’d been wanting to make some positive changes in his life after having some recent health scares. He admitted the cruelty we inflict on farmed animals is unnecessary and wrong. He left with a Guide to Cruelty-Free Eating and a few other resources I recommended.”

Jevranne leafleted at 61 schools this semester and distributed 35,879 leaflets.

Emmanuel Márquez, Mexico Outreach Coordinator

Emmanuel_Marquez-FaSPyN_UANL-May17-0339

“My favorite outreach memory was at the Universidad Autónoma de Nuevo León. I met a student who told me she’d recently started to reduce her meat consumption and planned to go completely vegan. We talked for some time, and I helped clear up some of the doubts she had about going vegan. I gave her a Guide to Cruelty-Free Eating and information about some resources Vegan Outreach has for new vegans, like the Vegan Mentor Program. She was very grateful.

“I had several people stop and thank me for advocating for animals. And I heard from students who were already vegan or vegetarian and wanted to help leaflet next time I’m at the university.”

Emmanuel leafleted at 72 schools this semester and distributed 37,616 leaflets.

Steve Erlsten, Northern California Outreach Coordinator

Steve_Erlsten-Spring_2017

“One highlight of the semester was meeting a student who said she’d been hoping to run into activists on campus. She’d been wanting to go vegan and was excited to take a Guide to Cruelty-Free Eating!”

Steve leafleted at 97 schools this semester and distributed 77,110 leaflets.

Join me in giving one last shout out to these dedicated and passionate activists! They all work tirelessly to raise awareness about farmed animals and about how people can make positive changes for the world by choosing a veg lifestyle!