Summer break is officially in full swing, but before our dedicated Outreach Coordinators and volunteers head to the pool to relax—after months of traveling and distributing leaflets on college campuses across the world—we wanted to show them some love by turning the spotlight toward the semester’s top leafleters of Vegan Outreach’s Adopt a College Program.
We’ve asked each of them to share their favorite memory from the spring semester, and here’s what they had to say!
Alexis Clark, Outreach Coordinator
“While leafleting Rutgers University—my alma mater—I was approached by one student who had received a leaflet earlier in the day. She told me that she’d just asked for almond milk in the coffee she ordered and intended to continue doing so because of our leaflet! Nothing beats seeing little victories of our work first hand!”
Alexis leafleted at 48 schools this semester and distributed 25,959 leaflets.
Cristina Myers, Outreach Coordinator
“The best moment this semester was when two students from Paine College read the leaflet I’d given them and came back and asked for more booklets to share. They told me they’d made the decision to go vegetarian and immediately started helping me distribute leaflets to other students.”
Cristina leafleted at 42 schools this semester and distributed 28,939 leaflets.
Kimberly Moffatt, Outreach Coordinator
“My favorite memory was leafleting Monroe Community College with various members of the Rochester Vegan Society. We met students who were vegan and other students and teachers who were very interested in the information we were handing out. We had many impactful and productive conversations!”
Kimberly leafleted at 64 schools this semester and distributed 30,021 leaflets.
Lana Smithson, New England Outreach Coordinator
“I’m happy I was able to get three videos of students saying the leaflet influenced them to go vegan. One of them said it influenced her mom as well—the ripple effect!
“I’m also happy I had the opportunity to do several humane education presentations, including one to 70 students. I heard some good feedback from a staff member who said the presentation influenced some students to rethink their food choices.”
Lana leafleted at 36 schools this semester and distributed 13,010 leaflets.
Joselyn Aguilar — Mexico City, MX
“Mexico Outreach Coordinator, Emmanuel Márquez, and I were in the state of Aguascalientes last March, and a student approached us to ask for a leaflet. He said he was happy we were passing out information about animals and that he was in the process of going vegan. He told me, ‘At first I wanted to go vegan because of the pollution the meat industry produces, but when I found out how animals are treated on factory farms, I went vegan for them.’ ”
Joselyn leafleted at 44 schools this semester and distributed 25,284 leaflets.
Don’t go too far—we’ll be back next week with Part II of this three-part series where we’ll hear more stories of success from the spring semester! And the week after that will be the final Part III.
1. We go to colleges throughout six countries—educating students with pro-veg booklets, Animal Equality’s iAnimal virtual reality slaughterhouse videos, and humane education presentations.
Question: Do you ever wonder how our staff and volunteers can be on the ground throughout the U.S. and five other countries, representing veganism with a smile and talking one-on-one about going vegan?
Answer: Because donors pay to print and ship leaflets, provide food samples, and everything else that goes into making our widespread grassroots activism happen!
2. We are committed to diversity and inclusion. We want to cultivate a diverse staff, promote women to leadership, foster social justice conversations, and engage more communities in learning about veganism.
3. We make connections that help people stay vegan. We have connected more than 2,800 veg-curious people in 60+ countries to individuals who are helping them move toward and maintain a vegan lifestyle. Teaching people about speciesism and introducing them to vegan food is only the first step—these critical social connections will help people cope with family pressure, avoid common nutrition mistakes, and stick with their decision to be vegan.
4. We measure our effectiveness. We want to ensure what we’re doing is what we should be doing. We test our booklets and make improvements to our information and approach. We partner with experienced researchers to conduct measurement studies.
Bonus—A Fifth Reason to Donate Now:
As part of our Team Vegan fund drive, your donation will be matched dollar-for-dollar by other donors! Your $20 becomes $40! Donate now to have it doubled!
Today’s delectable breakfast recipe was submitted to us by our good friend Constance James. A graduate of Denver’s College of Culinary Arts at Johnson & Wales University, you can say that Constance has more than a knack for vegan baking and cooking. Let’s have the chef introduce herself and then we’ll get cinna-rolling!
“I’ve been vegan for two and a half years, and I graduated from culinary school in 2008. Since graduating, I’ve been exploring vegan baking and cooking, as well as gluten-free baking and cooking. I have a major sweet tooth, but I also love hearty stews and casseroles. I like learning about other cultures through baking, and I especially love creating French-inspired dishes—both sweet and savory.”
Small amount of flour for dusting (after dough has risen)
Filling
6 tablespoons vegan butter, softened
⅔ cup brown sugar
1 tablespoon cinnamon
1 tablespoon flour
1 tablespoon orange zest
1 shot of bourbon
¼ teaspoon sea salt
½ to 1 cup roughly chopped mixed berries (blueberries, raspberries, blackberries)
Icing
3 tablespoons vegan butter, melted
2 tablespoons plain vegan cream cheese, room temperature
1 ½ cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange juice
Directions
For the Dough: Heat the almond milk on the stovetop to 120°F. Add milk and yeast and to small bowl and stir. Let stand for a few minutes.
Place sugar, butter, salt, and egg replacer in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined—lumpiness is ok. Pour in the milk/yeast mixture and stir for a few seconds.
Add flour, lemon zest, and spices. Stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If the dough is still very sticky, you can add an additional ¼ cup of flour.
Place the dough in an oiled bowl. Lightly oil the dough ball with olive oil or coconut oil and cover the bowl. Let sit for 2-4 hours—until it’s doubled in size.
For the Filling: Meanwhile, prepare the filling. Stir together all ingredients except for the berries and set aside.
After the dough has risen, dust the rolling surface with flour and roll the ball into a rectangle, about 10” x 14.” Spread the filling as evenly as possible over the rectangle. Make sure the filling reaches the sides so the outer rolls will have enough filling. Sprinkle berries over the filling. Roll the dough up tightly from the long end.
Slice roll into equal sized rolls. If you want large rolls, you’ll cut about 10. Place the rolls into a greased 9” x 9” pan or 9 ½” round pie plate. Chill the rolls for at least 4-6 hours.
Bring the rolls to room temperature by removing from fridge. Preheat oven to 350°F and bake for 25-30 minutes or until they’re golden brown.
For the Icing: While the rolls are baking, cream the butter and cream cheese with a whisk in a small bowl—“creaming” is the whipping together of fats.
Add powdered sugar in small amounts until the mixture is thick.
Add the liquids and whisk mixture until the frosting streams slowly from the whisk.
Drizzle over the rolls when they’re done baking. Serve and enjoy!
Recipe Tips/Variations
I like to cut the roll into roughly 13 rolls and place them in greased cupcake/muffin tins to bake.
This post is the final in a series on the history of women in the animal protection movement and stories of the women striving today to make the world a better place for animals.
In part one of Clear Eyes, Full Hearts: Women in Animal Advocacy, we highlighted women who were instrumental in the fight to end vivisection in the late 1800s and very early 1900s. In part two, we explored just a few of the contributions women have made to the animal protection movement in the second half of the twentieth century and beyond. In the final part, we highlight some of the amazing women working to make the world a better place for animals today, and link to some recommended reading and online projects we think you’ll find interesting.
The animal protection movement has blossomed in recent decades into a robust, vibrant, multi-faceted movement. From animal rescue and rehabilitation, to vegan cuisine and outreach, to lobbying and advocacy, women are at the forefront of many of these efforts.
Many of the animal rescue organizations we know and love were founded by women—from Los Angeles to Tanzania, women are on the ground, working directly with animals.
Christi Metropole of Stray Cat Alliance (Photo: Stray Cat Alliance)
Right here in my own backyard—quite literally—Christi Metropole is changing the world for stray cats. In 1999, she founded Stray Cat Alliance (SCA), which has since grown into a leading cat protection organization in Southern California. In 2016, SCA found homes for or fixed and released over 3,500 cats and kittens in Los Angeles through its Trap-Neuter-Return, foster, and adoption programs. Inspired by a single stray kitten nearly 20 years ago, Christi has created an organization that provides the resources she found lacking. She serves as a leader in the movement, working hard to create more humane policies for our feline friends.
In the nearby Angeles National Forest, Wildlife Waystation is home to approximately 400 rescued exotic animals, thanks to Martine Colette, who rescued her first exotic animal in 1965. She founded Wildlife Waystation in 1976 as a place to care for wild and exotic animals who had formally been kept as house pets, zoo residents, or biomedical research subjects. In 1995, Martine’s was the first sanctuary to take in chimpanzees from biomedical research facilities, and today Wildlife Waystation has the largest population of rescued chimpanzees in the Western United States.
Leela Hazzah (third from left) of Lion Guardians (Photo: Philip J. Briggs / Lion Guardians)
Far from California, on the plains of Kenya and Tanzania, Leela Hazzah, and her organization Lion Guardians, are working to develop and implement long-term solutions to enable people and lions to peacefully coexist. Lion Guardians trains locals in evidence-based conservation methods that both protect lions and support local cultural heritage. A team of 80 guardians currently protects lions across 1.3 million acres of unprotected land in Kenya and Tanzania. Read more here about this amazing organization’s conservation efforts, success stories, and research.
Now, let’s shift gears from animal protection to everyone’s favorite topic…food!
It’s no secret that the vegan food movement has been picking up speed for years. I became vegan during the days of homemade soy bean patties and nutritional yeast—not that there’s anything wrong with that! But let’s face it, today’s vegans have it made. And many of the most outspoken vegan chefs and plant-based eating advocates are women. This is fantastic because, as readers of the Vegan Outreach blog already know, changing our diets is one of the most effective ways to help animals.
Jenné Claiborne of Sweet Potato Soul (Photo: Sweet Potato Soul)
One of my favorite vegan chefs taking the world by storm is Jenné Claiborne, who blogs delicious recipes, shopping tips, and healthy eating advice at Sweet Potato Soul. Originally from Atlanta and now living in the Big Apple, Jenné has loved playing in the kitchen her whole life. Jenné went vegan to save animals from exploitation, but shares that eating vegan has also improved her life in many ways. If you have an Instagram account—and you should, as that’s where all the drool-worthy vegan food photos live—you can follow Jenné at @SweetPotatoSoul.
Another favorite chef of mine is Terry Hope Romero, whose cookbook Viva Vegan! is in heavy rotation at my house. Terry has taken traditional Latin foods and veganized them with an eye toward health and flavor. A few of our favorites include her vegan tamales, pupusas stuffed with black beans and plantains, and her Cuban black bean soup. You can follow her Instagram for pictures of delicious foodstuffs at @terryhope.
And last—for this post, anyway—but certainly not least, the woman who first inspired me to get into vegan cooking and outreach—Isa Chandra Moskowitz. Isa’s punk, no-nonsense style, and delicious recipes were manna from heaven for me back in the day. And Isa is still rocking it! She just came out with a new cookbook on vegan holiday cooking, while still managing to run her gorgeous vegan restaurant, Modern Love, in Omaha, NE.
I could talk about food all day, but there are a few other women animal advocates I’d like to highlight before wrapping up—women who are using the arts to help animals.
Meaningful Paws
Many women are using their art to promote a message of love and kindness toward all animals. For example, Soo Yeon Jang, the founder of Meaningful Paws, uses her drawings and catchy designs to spread a message of love and veganism. I use her “Vegan is…” 24 oz wide-mouth Mason jar tumbler at work, and I have my eye on an adorable Cat Lover Tee.
Others are using the power of photography to highlight the plight of animals trapped in abusive systems, like Jo-Anne McArthur, who created the We Animals project, and whose photography was featured in Ghosts in Our Machine. And of course, women have made some of the best documentary films highlighting animal issues, including Gabriela Cowperthwaite, who directed and produced Blackfish, Marisa Miller Wolfson, writer and director ofVegucated, and Kate Brooks, a photojournalist whose film The Last Animals follows the amazing individuals working to save rhinos and elephants from extinction, premiered at the 2017 Tribeca Film Festival in April.
If you’ve enjoyed learning about a few of the amazing women in animal advocacy—particularly those who are not often highlighted in the media—I would urge you to check out the Unbound Project. On the website, you can read the stories of women—past and present—on the front lines of animal advocacy work.
Get ready for a bowl of mac and cheese that’s pea-licious!
A big thanks to our good friend—and vegan food blogger—Gena Hamshaw, who shared this unique and tasty recipe.
Enjoy!
Easiest Mac and Cheese Plus Peas
Yields 4-6 servings.
Ingredients
⅔ cup (about 3 oz) raw cashews, soaked in water for at least 2 hours (and up to 8), drained
½ cup cooked cannellini, great white northern, or navy beans
2 tablespoons freshly squeezed lemon juice
½ teaspoon smoked paprika
1 teaspoon ground turmeric
2 tablespoons miso (mellow white miso or chickpea miso)
¼ cup nutritional yeast
1 clove garlic
Dash cayenne
½ cup water
Salt
12 oz elbow pasta (for a gluten-free recipe, use brown rice pasta)
1 cup green peas (frozen or fresh)
Directions
First, make the pasta sauce. Place the cashews, beans, lemon juice, paprika, turmeric, miso, nutritional yeast, garlic, cayenne, and water into a blender or a food processor and blend/process until totally smooth. The sauce should yield about 1 ½ cups. Set it aside until you’re ready to use it.
Bring a pot of salted water to boil and add the pasta. Cook the pasta, stirring frequently, until the pasta is tender, using the package instructions to help inform cooking time.
While the pasta is cooking, cook the peas accordingly—this will depend on whether you’re using fresh or frozen.
Drain the pasta and return it to the pot. Add the cooked peas. Add the sauce and fold everything together gently, until the pasta dish is creamy and evenly coated. Adjust seasoning to taste. You may not need to use all of the sauce—if you have a few tablespoons left over, you can reserve them as a dip or a dressing for a salad or a grain bowl, or you can use them to top leftovers.
Divide the mac and cheese onto four plates or bowls and serve. Leftovers will keep for up to three days in an airtight container in the fridge.
You can get Gena’s original Mac and Cheese recipe here.
What better way to start the morning than a big bowl of granola, fresh fruit, and non-dairy milk? My kids often jump out of bed hungry—so I love having this ready-to-go breakfast awaiting us.
You just can’t beat the taste of freshly baked granola packed with fiber-rich, complex-carb loaded whole-grain oats, nuts, seeds, and fruit. And best of all, this granola doesn’t amp up our kids on sugar—it’s gently sweetened with an apple and dried fruit!
Think of this recipe as your basic template—you can have fun with the mix-ins and make your own special batch!
Fruit-Sweetened Granola
Yields about 6 cups.
Ingredients
3 cups rolled oats
¼ cup sunflower seeds, or other seeds
½ cup almonds, or other nuts
½ teaspoon cinnamon
¼ teaspoon salt
½ cup raisins
½ cup dates, pitted
1 apple, chopped
1 cup water
Directions
Preheat the oven to 300°F.
Mix the first 5 dry ingredients in a bowl.
Place the remaining wet ingredients in a blender and blend until smooth.
Pour the wet mixture into the bowl and mix thoroughly.
Lightly oil a large cookie sheet.
Spread ½” thin layer on the cookie sheet.
Bake for 30 minutes, stir, then bake an additional 25-30 minutes until golden brown.
Recipe Tips/Variations
Add in chocolate chips after the granola has cooled—otherwise they’ll melt. Toss in coconut shreds or flakes. Mix in hemp seeds or chopped walnuts after the granola has baked. Add a few tablespoons of blackstrap molasses to the wet ingredients in the blender. Sky’s the limit!
Growing up, my large, hungry family frequently indulged in the classic heavy and meat-laden dishes of our Italian-American heritage—chicken parmesan, fettuccine Alfredo, spaghetti and meatballs, and, my favorite, lasagna. Lasagna is action packed with a horde of different flavors and textures, especially when you add fresh veggies! It’s the embodiment of comfort food.
Those considering going vegan often stress over the idea that they’ll no longer get to eat their favorite dishes from childhood. I assure you, that’s not the case! And I intend to prove it with this veganized version of my grandma’s lasagna—even my carnivorous family loves it!
Irresistible Lasagna
Yields 6-8 servings.
Ingredients
Cashew Ricotta (recipe below)
½ to ¾ package of lasagna noodles
½ medium eggplant
Sprinkle of salt
1 small zucchini
1 package extra firm tofu
Dried parsley
Jar of store-bought tomato sauce (or homemade if you prefer)
Soak and cover the cashews for a few hours in the fridge (if in a hurry, you can soak them in boiling water for a few minutes).
Preheat the oven to 350°F.
Boil the lasagna noodles according to the package instructions. Make sure to only boil the noodles until al dente—they’ll continue to cook in the oven. Drain and rinse with cold water and set aside.
While the noodles cook, slice the eggplant lengthwise into thin, ⅛” slices. Sprinkle the eggplant slices with salt to draw out excess liquids and place them in a colander for about 10 minutes. Then lightly rinse, pat dry, and set aside. Slice the zucchini the same way and set aside.
Drain and rinse the cashews. Blend them with the remaining cashew ricotta ingredients in a high-speed blender or food processor.
Drain and thoroughly pat dry your tofu. In a bowl, mash the tofu into the cashew cheese. Add dried parsley and salt to taste.
Cover the bottom of a 9″ x 13″ baking dish with a layer of tomato sauce. Layer on the sliced zucchini, cashew ricotta, and the noodles.
Repeat this layering process, but alternate the eggplant and zucchini slices. When you’re done layering, finish off with a layer of tomato sauce and as much vegan mozzarella and parmesan as you want.
Bake for 30-35 minutes.
Remove from the oven to cool and add a garnish of dried parsley.
Recipes Tips/Variations
I used 9 long lasagna noodles. However, you’ll want to cook more than you are using just in case some of the noodles break while cooking. I suggest making about 13 noodles or ¾ of the package.
You can make your own vegan parmesan by processing ¼ cup walnuts, 2 tablespoons nutritional yeast, and about a teaspoon of sea salt in a food processor.
This lasagna can be made in a smaller, deeper dish. Use extra layers for a more stacked lasagna.
By Nzinga Young, Greater NYC Community Engagement and Events Coordinator
Gwenna Hunter
For the past four weeks, Gwenna Hunter—the Greater Los Angeles Community Engagement and Events Coordinator—and I traveled throughout the Southeast for Vegan Outreach, leafleting historically black colleges and universities. Each day was a new campus and a new opportunity to expose hundreds of young people to the truth behind the food they eat.
We learned a lot! Here are a few major takeaways from our month on the road.
Vegans Are Everywhere
Despite the strong Southern culture of eating a lot of animal products, it was rare that we went on a campus without meeting a vegetarian or vegan. The vegetarians were the most interested in adopting a vegan lifestyle. Many people told us that they’d considered it—they just didn’t know where to start. Gwenna and I had great conversations between leafleting and we hope the vegetarians are able to cut out eggs and dairy very soon.
Southern Black Students Are Open to Change
Animal products are staples in Southern black cuisine, so we had no idea how we’d be received. Not only were students gracious and polite, but many were interested in making a change. The limited cafeteria food and summers with meat-loving parents were the biggest barriers students’ mentioned, but Gwenna and I gave great tips on getting over those obstacles. We loved connecting students with VO’s Vegan Mentor Program—it felt great knowing that our presence on campus was exactly what some students were looking for.
There’s Power to Leaflets
We had so many leaflets circulating through campus that people were seeking us out to get one. Even if we didn’t personally hand one to a student, they would see it on their roommate’s desk or in a classmate’s hand and come talk to us about it. Watching students flip through the booklets as they walked away was amazing. We certainly don’t expect everyone to go vegan overnight, but we knew each booklet planted a very important seed.
We also met students who got a booklet last year and went vegan as a result! We hope our leaflets have the same impact for other students.
Nzinga Young (Left)
You Can Find Vegan Food Anywhere
We had to get creative, but we were able to eat vegan and well no matter where we were. Major cities like New Orleans and Atlanta were one of the few places with completely vegan restaurants, but even the small towns had a Japanese restaurant with avocado sushi rolls. I’m going to need a break from eating cheeseless pizza and potato burritos, but am grateful we could easily find animal-free alternatives in the Deep South.
Our first tour was a great experience! We’ll miss life on the road, but it’s also nice being back in our respective homes. Gwenna has great ideas for outreach in Los Angeles and I’m excited about the partnerships I’m developing in New York City. We’ll focus on local event planning until our next tour this fall.
Vegan Outreach is happy to introduce our new friend, Jenné Claiborne. Jenné’s list of accomplishments is pretty spectacular—it includes vegan chef, health coach, and cooking instructor. She has a popular YouTube Channel (with several delicious cooking videos), a beautiful blog, an online vegan meal planning service, and a cookbook!
We’ll be teaming up with Jenné in the upcoming months and sharing some of her mouth-watering recipes and cooking videos!
We think this calls for a celebration! And what better way to celebrate than with Loaded Vegan Nachos?
Loaded Vegan Nachos
Yields 4-6 servings.
Ingredients
Nacho Dip
12 oz russet potatoes, peeled and cut into 1″ pieces
1 small carrot, peeled and cut into ½” pieces (1/3 cup)
3 tablespoons vegetable oil
1 ½ tablespoons nutritional yeast
1 ½ teaspoons distilled white vinegar
1 teaspoon salt
⅓ cup finely chopped onion
⅓ cup minced poblano chile
1 garlic clove, minced
½ teaspoon minced canned chipotle chile in adobo sauce
⅛ teaspoon ground cumin
⅛ teaspoon mustard powder
Tomatillo-Corn Salsa
1 tablespoon vegetable oil
1 onion, chopped fine
1 teaspoon salt
2 garlic cloves, minced
2 teaspoons minced fresh oregano or ½ teaspoon dried oregano
1 teaspoon ground coriander (I used whole coriander)
12 oz tomatillos, husks and stems removed, rinsed well, dried, and cut into ½” pieces
1 cup frozen corn, thawed
Nachos
8 oz tortilla chips
Nacho dip (see above listing), warmed
Tomatillo-corn salsa (see above listing)
1 15-oz can of pinto beans, rinsed
2 jalapeño chiles, stemmed and sliced thin
3 radishes, trimmed and sliced thin
Lime wedges
Directions
To Prepare the Nacho Dip: Bring 2 quarts water to boil in medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes—then drain in colander.
Combine these cooked vegetables, ⅓ cup water, 2 tablespoons oil, nutritional yeast, vinegar, and salt in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar as needed. (You’ll need to stop processing to scrape down sides of blender jar several times for mixture to come together.) Process mixture on high speed until very smooth, about 2 minutes.
Meanwhile, heat remaining 1 tablespoon oil in now-empty saucepan over medium-high heat until shimmering. Add onion and poblano and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin, and mustard and cook until fragrant, about 30 seconds—then remove from heat.
Stir processed potato mixture into onion-poblano mixture in saucepan and bring to brief simmer over medium heat to heat through. Transfer to bowl and serve immediately.
To Prepare the Tomatillo-Corn Salsa: Adjust oven rack to middle position and heat oven to 450°F. Heat oil in a 12″ nonstick skillet over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic, oregano, and coriander and cook until fragrant, about 30 seconds. Add tomatillos and corn, reduce heat to medium-low, and cook until tomatillos are softened, have released their moisture, and mixture is nearly dry, about 10 minutes. Let cool slightly, about 5 minutes.
To Prepare the Nachos: Spread half of tortilla chips evenly into 13″ x 9″ baking dish. Drizzle 1 cup nacho dip evenly over chips, then top with half of tomatillo-corn salsa, followed by half of beans and, finally, half of jalapeños. Repeat layering with remaining chips, nacho dip, tomatillo corn salsa, beans, and jalapeños. Bake at 450°F until warmed through and edges of chips on top layer are beginning to brown, 5-8 minutes.
Let nachos cool for 2 minutes, then sprinkle with radishes—serve immediately with lime wedges.
Thank you to Jenné and to America’s Test Kitchen for sharing such a fun and appetizing snack idea!
Raising money for the work of Vegan Outreach is a team effort all year long—and in May and June, our team gets even bigger!
Dozens of Team Vegan members—volunteers who set up their own fundraising campaigns—have come together this month to ensure VO’s work can continue and remain strong through the rest of the year.
And thanks to our anonymous challenge donors, all of your donations to Team Vegan will be matched dollar-for-dollar up to $235,000!
As you may have guessed by now, there are two great ways for you to join Team Vegan!
1. Register for your own fundraising page. Visit the Team Vegan website and click on “Register for Your Own Page” to get started. You’ll get to upload a photo and tell potential donors who you are and why you joined Team Vegan. Choose a personal fundraising goal, and you’re off! Take a look at Eric Day’s page for a great example.
2. Make a donation! Choose a Team Vegan member or make a general donation—either way, your money will be doubled thanks to our wonderful match donors!
Please email me at [email protected] if you have any questions, and thank you for joining Team Vegan!
