Raise Funds for VO by Joining Team Vegan!

By Lisa Rimmert, Director of Development

Team Vegan Volunteers

Team Vegan Members: Vic Sjodin, Pablo Piglet, Ricky McCallum, and Brian and Emily

Raising money for the work of Vegan Outreach is a team effort all year long. From Josie Moody, who does a thousand jobs including keeping our donor records updated, to Alex Bury, who since January has been providing expertise in a variety of ways, to our Outreach Coordinators and other staff who are out there talking to the masses about VO’s work and why we do it. It really takes a village, and I’m so lucky to work with brilliant and compassionate people like these.

I’m even luckier that in May and June, our team gets even bigger–thanks to the volunteers of Team Vegan! This fundraising campaign, in which all donations are matched by a small group of philanthropists, brings together folks from all walks of life to raise funds for VO’s work. From activists to athletes to VO staff and everything in between, dozens of folks roll up their sleeves and make a huge difference for animals.

How does it work? Simply visit the Team Vegan website and click “Register” to get started. You’ll choose a username, a photo, and a fundraising goal, and you’ll write a little about who you are and why you care about spreading compassion for animals. I’m here to help–with writing this text, or deciding the best ways to ask friends and family to donate. Some Team Vegan members choose an activity to go along with their fundraising–running a 5K, leafleting, or doing anything else you want.

For inspiration, check out what some Team Vegan members are doing:

VO’s Director of Outreach, Vic Sjodin, has been in a cast for the last two months. For every $50 donation to his page, he will walk one mile! He’s raising money for animals as he literally gets back on his feet after an injury. Go Vic!

VO Board Member Melissa Li enlisted her beloved Chihuahua, Pablo, to help her raise funds. If he makes his goal, Pablo will participate in a doggy dash or help Melissa leaflet.

Ricky McCallum wants to help Vegan Outreach while helping friends, family, and neighbors with their computer issues! He suggests a $20-per-hour donation to his Team Vegan page. So creative!

Emily and Brian are a father-daughter fundraising team. While they’re not sure yet what activity they want to do, they’re not wasting any time before starting to raise funds. Their Team Vegan page is up and running with a great photo and story to inspire donations!

Get in on the fun now! Register for your own Team Vegan page today.

Thank you!

Spring 2016: Taylor Holman, Brian Alexander, Alix Pulido, and David Pinski

Activists Taylor Holman, Brian Alexander, Alix Pulido, and David Pinski are four of this semester’s most prolific Adopt a College leafleters: Taylor has handed out 8,390 booklets at 16 different schools; Brian, 8,101 booklets at 12 schools; Alix, 7,987 booklets at 12 schools; and David, 7,541 booklets at 9 schools!

David at CSUDH, and Alix, Brian, and Taylor at Chaffey College

Above (from left) are David at Cal State Dominguez Hills, and Alix, Brian, and Taylor at Chaffey College.

Taylor and Brian at Los Angeles Pierce College

On February 16, Taylor and Brian teamed up at Los Angeles Pierce College (above) and set a new one-day record for the campus, handing out 1,189 booklets!

Gina and Alix at CSUF

On January 27, Alix, David, VO Outreach Coordinator Steven Litrov, and fellow activists handed out 3,370 booklets at Cal State Fullerton. Steven reports:

We heard from several vegans and vegetarians on this bustling day! Alix invited her mom, Gina [above], to leaflet for a couple of hours (she did awesome), and two members of the Herbivore Club on campus joined for about an hour, too. One of the members, Javier Chavez [below], said he was influenced by a leaflet received at Mt. San Antonio College to make the switch!

Javier Chavez at CSUF

Laura and David at CSUN

David, Steven, and fellow activists reached more than 4,100 students at Cal State Northridge on January 25. Steven writes:

Huge day here on the first day of the quarter! Had a ton of volunteer help, including Laura Sanchez [above, left], who stuck it out all day long with a smile despite the weather, aches, and huge crowds. David Pinski [above, right] continues to impress with his persistence and ultra-straight arms and smiles. We were also joined by first-time leafleters Yuliana Miranda [below, left] and Pamela Whistley [below, right, and first from the left with Laura and David], who rocked it for a couple hours towards the end of the day.

We met two students who had been influenced to go veg from leaflets, including our volunteer Yuliana, who was leafleted at this school four to five years ago and initially didn’t read the booklet, because of the frightening images, but later did and did more research. Then Laura met another student in passing who went veg after getting a leaflet – awesome!

Yuliana, Pamela, Laura, and David at CSUN

Both Yuliana and Javier not only changed their diets after receiving booklets, but also became Adopt a College leafleters! If you’d like to get booklets into more students’ hands, please consider taking part in VO’s Team Vegan campaign.

The more money raised, the more animals spared from suffering. And now through June 30, all donations up to $200,000 will be matched, dollar for dollar!

Donor Spotlight: Rachel Donovan and Let’s Go Vegan-ish

By Alex Bury, Organizational Development Consultant

Rachel Donovan
VO Donor Rachel Donovan

Rachel Donovan is a longtime Vegan Outreach donor, activist, Team Vegan fundraiser, and organizer.

The first time Rachel and I met was romantically confusing. We both attended an event hosted by a fabulous local donor. Rachel was hoping to meet a vegan guy named Alex who posted to the San Francisco Bay Area Vegetarian list. I, on the other hand, was not there to meet anyone, especially Jack Norris, who I considered much too serious for my tastes. I planned to spend most of the event ignoring him and hanging out with my friends.

By the end of the event, Rachel had made her first donation to VO, had forgiven me for leading her to believe there was a new vegan guy in town, and I had told my friends, “I’m going to marry Jack.”

Rachel is involved in veg advocacy in many ways and succeeded at getting everyone in her office to celebrate Oakland Veg Week.

Rachel recently started the busy Facebook group Let’s Go Vegan-ish. I love what she’s doing with it! It’s a warm and welcoming way to introduce people to plant-based eating. She posts restaurant tips, travel food, new products, and more. She gives people permission to do the best they can and not give up if they fall off the wagon for a while.

If you’re vegan, please join Rachel’s group and post in it to inspire people who are thinking about going veg!

While VO is expanding our Vegan Mentor Program, Rachel’s Facebook group is another important tool to fight the veg recidivism problem. Here is my interview with Rachel—

Alex Bury: Tell us a little about yourself. I hope you’ll include something about your amazing job.

Rachel Donovan: I’m a civil engineer who really wanted to be an artist and illustrator of children’s books. Maybe I’ll still get to do that some day, but for right now I’m a bridge inspector.

If you look up, you might see me climbing or rappelling with my compadres. Besides work, I’m into sleeping, reading books, rock climbing, swing dancing, and going on urban hikes and bike rides. Plus, my sweetheart plays bass in a David Bowie cover band, and I’m his biggest groupie!

Rachel

Alex: Tell us about Let’s Go Vegan-ish!

Rachel: Prior to July 2005, I had enjoyed the food at vegan events, but I had been turned off from going vegan because it seemed too rigid. When I read Erik Marcus’ book Meat Market: Animals, Ethics, and Money, I felt compelled to go vegan. I tried being a strict vegan for a few years. There were occasions when it seemed silly to insist on being vegan, but I insisted anyway…and I felt bad about hurt feelings, misunderstandings, and other problems that sometimes arose.

Being super strict became more challenging when I moved in with my partner in 2008. He is not vegan, and he does most of the grocery shopping and cooking. Although he’s very careful to make everything vegan, sometimes a non-vegan ingredient gets overlooked and he takes it really hard. I never wanted to have to tell him that we needed to throw out the entire dish.

Over the years, I had seen many instances when it would be useful and practical to be more flexible and in fact knowingly consume non-vegan things once in awhile. However, I struggled with this because based on books I’ve read and interactions I’ve had with other vegans, the logic runs like this: if you care about animals, you’ll be vegan, and if you knowingly consume non-vegan products (no matter how infrequently), then you’re not vegan. I felt stuck.

In 2009, I read The Animal Activist’s Handbook: Maximizing Our Positive Impact in Today’s World, by Matt Ball and Bruce Friedrich. I read it twice and highlighted and starred several passages. If you have access to the book, check out pages 55 to 60, the section entitled, “Personal Purity vs. Effectiveness for the Animals.” You would not believe the excitement I felt as I read these paragraphs, which explain why, for helpful animal advocacy, we need not be “all or nothing” vegans. My heart was jumping up and down…”Yes! This is it!”

Since that time, I’ve been looking for a community that promotes vegan ideals while embracing and welcoming those who have not and perhaps will not (for whatever reason) make a pledge to go 100% vegan all the time. This is what I call going vegan-ish, or “as vegan as you wanna be.” I felt there should be a place where people could ask honest questions about the how’s and why’s of making vegan choices, without being judged for being too vegan or not vegan enough. As a result, I started Let’s Go Vegan-ish—first as a blog, then as a Facebook community page, and now as a Facebook public group! Right now we have 200+ members. I hope that more people will join the group and feel comfortable asking questions and sharing great vegan finds. I would like the information we share to be welcoming, thought provoking, and inspirational for people no matter where they may live.

Lets-Go-Vegan-ish
Rachel’s Facebook Group—Let’s Go Vegan-ish

Alex: How did you get involved in the world of animal protection? How about with Vegan Outreach?

Rachel: This article in the January 2002 edition of E Magazine, “The Case Against Meat” was what got me started. I had been a long-time environmentalist, but I never thought about the connection to animal agriculture before reading that article. Upon reading the article, I became vegetarian-ish. Most people thought I was vegetarian because they never saw me eating meat, but in fact I wasn’t. I had not made any vow to stop eating meat. I had simply read the article and thought, “OK! Just as I avoid car and air travel, I should also not eat meat unless there’s no other option!” As it turns out, there was nearly always a vegetarian option wherever I went, so indeed I appeared to be vegetarian.

To learn more about vegetarian foods, I joined Bay Area Vegetarians. It was through Bay Area Vegetarians that I received an advance reading copy (in brown paper cover) of Meat Market by Eric Marcus in 2005. And that’s when I went vegan for the animals—or, more precisely, vegan-ish!

I first learned about Vegan Outreach at a Bay Area Vegetarians event in February 2007. Upon seeing Jack Norris’ presentation on vegan diets and the work Vegan Outreach is doing, I knew right away that this was an organization I wanted to support.

Rachel

Alex: You’ve been donating to VO since 2007! That’s amazing. Thank you! What first inspired you to give, and what has kept you doing so?

Rachel: I support Vegan Outreach because they have a pragmatic approach to opening hearts and minds about how we can make a difference in this world. I truly believe that the shift we are seeing toward vegan products being more available in the U.S. is connected to Vegan Outreach’s work. Flyers such as VO’s Even If You Like Meat encourage people to make vegan choices when possible, even if they do still eat meat sometimes.

I feel these kind of incremental changes are what will make the difference. If we can decrease the demand for meat, eggs, and dairy, to only 10% of what it is today, or 5% or 1%—imagine the billions of animals who will be spared a lifetime of suffering. Imagine how much lighter the world will feel when it no longer bears the burden of so much pain and suffering.

When it comes to activism for the animals, I believe strongly in philanthropy. I do like to participate in activism when I can, but generally it’s more effective for me to spend my time working to earn money. This allows me to donate more to charitable organizations, including Vegan Outreach.

I would like to be like Cesar Chavez and pass away having very little money to my name because I gave it all away in my lifetime. If I do pass away unexpectedly, don’t worry I do have Vegan Outreach listed as one of the benefactors for whatever is left in my bank account!

Alex: Thank you so much, Rachel, that’s really awesome about your will!

Rachel, you have stepped up many times over the years to help us meet a challenge match or pull off an event. You’re a huge part of Vegan Outreach and I hope you know how much we all appreciate you. Thank you.

One last question: What is your favorite vegan meal?

Rachel: Vegan buffalo wings, vegan Reuben sandwich, and vegan chocolate peanut butter milkshakes from The Chicago Diner!

Alex: Rachel, I’m grateful we met, to know you still, and to work with you to help animals. Thanks for a wonderful interview and stay safe when you’re up on the bridges!

Readers—please contact Vegan Outreach if you’d like to make VO a beneficiary in your will.

Your Donation Will Be Doubled!

By Lisa Rimmert, Director of Development

Team Vegan Members

Our Team Vegan matching drive started yesterday (Did you get our email? If not, sign up here!) and every donation to Vegan Outreach will be doubled!

A few generous donors have pledged to match donations up to $200,000! That’s $400,000 we could raise for animals–with your help.

What we raise during this Team Vegan drive will determine the work we can (or can’t) do this year. We depend on your donations to inspire more people to go vegan–people like Antonio.

Antonio received a booklet from VO’s Mexico Outreach Coordinator, Emmanuel Márquez, at Universidad de Guanajuato. Antionio told Emmanuel about how he ate vegetarian for a while but went back to eating animals. Emmanuel gave him a booklet and told him about the Spanish section of the VO website for recipes and nutrition info.

Now Antonio is going vegan!

We hear from people like Antonio all the time, and it’s because of folks like you whose donations make outreach possible.

Now, with our Team Vegan matching challenge, you can inspire twice as many people to go vegan, which means twice as many animals spared!

Please donate right now to keep Vegan Outreach going.

Thank you!

Boise, Idaho

By Lauren Sprang, Vegan Outreach Board Member

In early April, my husband and I left Oregon on our way to Utah and we stopped over in Boise, Idaho.

Idaho Capital Building
Idaho State Capitol Building

Food

I’d done my research on HappyCow, so as soon as we arrived we walked downtown to the single vegan restaurant: Leaf Teahouse. Owner Susan Judge helped us decide what to order and we had a great conversation about veganism.

Middle Eastern Salad with Mint, Parsley, and Pistachios
Middle Eastern Salad with Mint, Parsley, and Pistachios
Veggie Supreme Sandwich with Sweet & Sour Cabbage Soup
Veggie Supreme Sandwich with Sweet & Sour Cabbage Soup

The food at Leaf Teahouse is tasty, filling, and not too heavy. They offer sandwiches, soups, salads, and noodle bowls with proteins like beans and tofu—and oodles of tea. It was refreshing to have so many healthful options.

Leaf Teahouse also offers house-made tea cookies, small enough that we tried them all! On another visit we couldn’t resist the scones with clotted cream and jam, as well as the scone pudding—yes, all vegan! Yum!

English Scones with Clotted Cream and Jam
English Scones with Clotted Cream and Jam
Scone Pudding
Scone Pudding

On another morning—because we needed more sweets—we tried Guru Donuts, which offers half a dozen vegan flavors. We split a chocolate donut and enjoyed it with coffee. It was light and delicious.

Another restaurant that was recommended to us, but that we didn’t try, is BBQ4LIFE. It’s what it sounds like—a BBQ meat joint, except with a variety of vegan options, including sandwiches, nachos, coleslaw, potato salad, cornbread, mac and cheese, cake, and bread pudding.

Inside Guru Donuts
Inside Guru Donuts
Chocolate Donut
Chocolate Donut

Exploring

Boise has a population of 214,237 with 664,422 in the metro area and it’s the most populous city in the state. Cities of a comparable size include Scottsdale, AZ and Rochester, NY. It’s growing, though, and construction was all around us, especially on Capitol Blvd.

When we walked by the Capitol Building, we wandered up to it and happily discovered that we could explore the beautiful building unsupervised.

Inside Idaho State Capitol Building
Inside Idaho State Capitol Building

Just a half a mile from the capital is the 89 acre Julia Davis Park, situated next to the Boise River and Greenbelt. It’s home to many attractions, including the Boise Art Museum, Discovery Center of Idaho, Idaho Black History Museum, Idaho Historical Museum, a rose garden, and a statue of Abraham Lincoln.

The Boise Art Museum was the perfect size and price: interesting and well laid-out exhibits, $6 per person, and we finished our visit in about 90 minutes.

Idaho Black History Museum
Idaho Black History Museum

At the Idaho Black History Museum, we were greeted by board member Phillip Thompson. The museum is housed inside St. Paul Baptist Church, which was constructed in 1921 and is one of the oldest structures built by African Americans in Idaho. The museum highlights the invisible black Idahoans of history, as well as paintings by artist Pablo Rodriguez, Jr. that depict Dr. Martin Luther King, Jr. and President Obama.

The federal government has often chosen Boise as a location for war refugees and thus it’s more religiously diverse that you might think, including a growing Muslim population. The religious community also includes the oldest synagogue building in continuous use west of the Mississippi and a temple dedicated by The Church of Jesus Christ of Latter-day Saints.

Mr. Thompson left a positive impression of life in Boise, especially with his mother, Cherie Buckner-Webb as Idaho’s first African American legislator. She currently serves as Senate Minority Caucus Chair and as a State Director for Women in Government.

Anne Frank Human Rights Memorial
Anne Frank Human Rights Memorial

Last on our walk was the Anne Frank Human Rights Memorial, which is on the other side of Capitol Blvd. We lingered at this memorial and its water feature, which reflects sunlight off the quotes from human rights activists inscribed in stone. It’s a peaceful, lovely spot.

Boise isn’t a city that most would consider a destination, but if you have a day, you can see a lot. It’s accessible, clean, and quiet, with its own art and pub scene, and despite the animal agriculture in the surrounding countryside, the city itself has good vegan options, including a Whole Foods and Trader Joe’s.

Tulips
Tulips in Full Bloom Outside the Capitol

Vegan Eateries

Leaf Teahouse
All vegan cafe and teahouse with house-made pastries, tea service—including English sandwiches, scones, and cookies—and room upstairs to rent for events. Leaf Teahouse is a contemporary tearoom in the heart of downtown Boise, Idaho, committed to providing high quality, loose-leaf teas from around the world.

BBQ4Life
“Boise’s best BBQ and vegan food,” according to the website.

Guru Donuts
Offers a half dozen vegan flavors. They close at 4PM.

Attractions

Julia Davis Park
The city’s oldest park, Julia Davis Park was created thanks to a generous donation of 43 acres of land in 1907 by Thomas Davis as a memorial to his beloved wife, Julia. (The park is now a total of 89 acres and houses several museums.)

Map of Downtown Boise
I used this map to locate all the museums in Julia Davis Park.

Boise Greenbelt
The 25 mile Boise River Greenbelt is one of Boise’s most beloved parks. The tree-lined pathway follows the river through the heart of the city and provides scenic views, wildlife habitat, and pedestrian access to many of the city’s popular riverside parks.

Boise Art Museum
The mission of the Boise Art Museum is to create visual arts experiences, engage people, and inspire learning through exceptional exhibitions, collections, and educational opportunities.

Idaho Black History Museum
Housed in the historic St. Paul Baptist Church building and located in Boise’s Julia Davis Park. The museum presents exhibits and provides educational and community outreach programs including lectures, films, workshops, literacy programs, and musical performances.

Wassmuth Center for Human Rights
Promotes respect for human dignity and diversity through education and to foster individual responsibility to work for justice and peace. The Wassmuth Center constructed and dedicated the Idaho Anne Frank Human Rights Memorial in 2002.

Ten Reasons to Sign Up for Team Vegan

David Carter Team Vegan

By Lisa Rimmert, Director of Development

Beginning May 1st–and through June 30th–dozens of animal activists from all over the world will team up to raise much-needed funds for Vegan Outreach. This team-driven fundraising drive, called Team Vegan, is what fuels VO’s Fall outreach! It’s very important, and your participation is what determines its success.

Many have already joined, but we need your help too, to make this the biggest Team Vegan ever! Here are the top ten reasons you should sign up now:

1. Donations will be doubled. A few incredibly generous philanthropists have agreed to match donations dollar-for-dollar up to $200,000. That’s $400,000 we can raise for animals–our biggest Team Vegan drive in history!

2. Our work depends on you. The money raised during Team Vegan will fuel our Fall outreach–and we have ambitious plans! We need your help to make them happen.

3. Farmed animals depend on us. VO’s work for farmed animals requires two things: the hard work of our Outreach Coordinators, and the donations that make their work possible. The money you raise will inspire and help people go vegan, sparing countless animals from a lifetime of misery.

4. You can win prizes! Each of the top five volunteer fundraisers will receive a $100 gift card to Vegan Essentials, Pangea, or The Vegetarian Site. And folks who raise at least $500 by June 30 will receive a Team Vegan jersey or cap!

5. You could start off with $100! A very generous donor has agreed to “seed the pots” of Team Vegan fundraisers who sign up and have a picture uploaded and a blurb written by May 20th.

6. It’s great motivation to be fit! While you certainly don’t have to, many Team Vegan members choose an activity to go along with their fundraising efforts. You could run a race, swim a lap for every dollar you raise, or plan a leafleting trip by bike! The options are endless and can give you that needed push to get moving! After all, it’s for the animals.

7. You’ll be representing VO. Since 1993, Vegan Outreach has been inspiring people to go vegan and then helping them do it! We reach thousands of young people every week with accurate and persuasive information about the vegan lifestyle.

8. You’ll be part of an incredible team. Work alongside (and compete with!) the likes of VO President Jack Norris and VO Motivational Speaker and Diversity Specialist David Carter! You’ll be helping them–and dozens of other activists–make a positive impact for animals.

9. It’s easy! Each week, you’ll receive an email from me–Lisa–with tidbits of inspiration, tips about effective fundraising, and some fun surprises!

10. It’s inspiring! You will be surprised and delighted by the generosity of your friends and family, I promise you! They’ll give because they want to support you, and what a great way to do so. More donations = more outreach = less suffering!

Clearly, signing up for Team Vegan is a win for everyone involved. Email me at [email protected] with questions, or sign up now to help reduce animal suffering with your own Team Vegan fundraising page!

Video: Two Cheese Veggie Lasagna

Guest Post by Lively Days

This creamy and “ricotta-cheesy” lasagna is not only delicious, it is packed with veggies! Unlike typical lasagnas that are loaded with fat and calories, this lasagna relies on the richness of cashews and tofu crumbles to create its cheesy layers.

And if you want a lower calorie version or you’re avoiding nuts, you can substitute white beans for some or all of the cashews. Feel free to add any veggies you enjoy!

lasagna

Ingredients:

  • 1 1/2 cups raw cashews (or other nuts or white beans*)
  • 1 jar pasta sauce (24-26 oz)
  • 1 cup water
  • 12 lasagna noodles (brown rice or whole wheat)
  • 3 – 4 cups veggies (thinly sliced or chopped)
    (i.e., zucchini, carrots, broccoli, mushrooms, etc.)
  • 3 – 4 cups leafy greens (chopped) (i.e., kale, spinach, collards, etc.)
  • 12 – 16 oz firm or extra firm tofu (crumbled)
  • 1 teaspoon each: garlic powder and onion powder
  • 1/2 teaspoon salt

Directions:

  1. In a blender, add the cashews (and/or beans), pasta sauce and water, and blend into a smooth “cheese sauce.” Add a little more water if needed.
  2. Boil a large pot of water. Cook noodles 6 minutes until slightly soft.
  3. Preheat the oven to 375 degrees.
  4. Spread 1/4 of the cheese sauce in the bottom of a 9 x 13-inch glass pan.
  5. Place a layer of noodles over the sauce, using 4 noodles and leaving a little space in between them.
  6. Spread half of the veggies over the noodles and top with 1/4 of the cheese sauce.
  7. Place another layer of 4 noodles.
  8. Spread crumbled tofu over noodles and evenly spread garlic powder, onion powder, and salt on top.
  9. Spread the remaining veggies on top of the tofu. Top with 1/4 of the cheese sauce.
  10. Place the last layer of 4 noodles.
  11. Spread the remaining cheese sauce on the top (make sure to cover all edges of the noodles).
  12. Cover and bake 50 minutes. Uncover and bake 10 additional minutes.
  13. Cool 15 minutes before cutting and serving.

*You can replace half or all of the nuts with cooked white beans (i.e., navy, cannellini, etc.)

Yields: about 8-10 servings

Tempeh Taco Salad

Salad-Samurai-Cover-785x1024

Reviewed by Toni Okamoto

If you’re like me, you are very skeptical about any cookbook with “salad” in the title. Although I enjoy vegetables, I have a really hard time being satisfied with a typical salad for a meal, and I like to challenge the idea that vegans only eat salad by avoiding them altogether. However, given that this book was authored by the fabulous award-winning Terry Hope Romero, I figured that it would likely be mind-blowing and absolutely worth trying.

Haven’t heard of Terry Hope Romero? Check her out right now! She’s written some really wonderful cookbooks, such as: Viva Vegan, Vegan Eats World, and she co-authored Veganomicon, Vegan Cookies Invade Your Cookie Jar, Vegan Cupcakes Take Over the World, and more. She also has an awesome blog at VeganLatina.com.

As I suspected, this book was exceptional. I really appreciate cookbooks that include many photos, and the photographer, Vanessa K. Rees, did a beautiful job. The backgrounds of most photos are black or white, which makes the food colors look really vibrant. It was hard to narrow down two recipes to review, but with the help of the Vegan Outreach office, I chose the Tempeh Taco Salad and Sesame Noodles in the Dojo.

Taco Salad

These taco bowls are very easy and make your presentation so fancy. I made them for the VO office, and everyone thought I was a culinary genius. I’m sure it all tastes just as good made as nachos, but I highly recommend making these bowls to impress friends.

The Avocado Ranch Dressing was the second biggest hit. I’d even recommend doubling the recipe in case your party loved it as much as mine. Our office manager Josie was found scraping the bowl for every last drop.

Tempeh Taco Salad Bowl

Serves: 4

Time: 1 hour

Avocado Ranch Dressing:

1 large ripe avocado
½ cup lightly packed fresh cilantro
½ cup unroasted cashews
¾ cup hot water
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, peeled
2 teaspoons white (shiro) miso
2 teaspoons dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons chopped herbs, such as dill, basil, or tarragon

Tempeh Asada:

8 ounces tempeh
1 tablespoon olive oil
1 cup vegetable broth
1 tablespoon powder, plus more for garnish
1 teaspoon smoked paprika
1 tablespoon freshly squeezed lime juice
1 teaspoon ground cumin
½ teaspoon salt

Salad:

4 baked tortilla bowls (in recipe), or 1 cup tortilla chips per serving
6 cups shredded romaine lettuce
1 pint grape tomatoes, sliced in half
1 cup cooked black beans
1 cup thinly sliced red onions
1 cup pitted sliced black olives
lime wedges for garnish

Directions: 

  1. Avocado Ranch Dressing: Soak the cashews in the hot water for 30 minutes.  Then pour into a blender (including the soaking water) and blend until smooth. Add remaining ingredients and pulse until silky smooth. Taste and season with a little more salt if desired. Chill dressing until ready to use.
  2. Prepare the tempeh! Dice the tempeh into rough chunks. Preheat a skillet over medium heat and then saute the tempeh and olive oil for 3 to 4 minutes, until golden brown. Add the broth, chili powder, paprika, lime juice, cumin and salt. Simmer 1 minute, reduce the heat to low, and cook for 4-6 minute, or until almost all of the liquid has been absorbed but the tempeh is still slightly juicy. Turn off the heat and cover the pan to keep warm.
  3. Bake the tortilla bowls. Preheat oven to 400°F. Arrange 4 ovenproof bowls on a baking sheet. Warm the tortillas (either in the microwave or directly over the gas burning stove top). Press the tortillas into the bowls, crimping the sides to press into a bowl shape. Spray the insides with a touch of cooking spray (preferably olive oil). Bake the bowls for 8-10 minutes, until crisp and golden; watch carefully so they don’t burn. Remove from oven and use them warm for the best flavor and texture.
  4. When you’re ready to assemble the taco salad bowls, first arrange the warm tortilla shells on serving dishes. Drizzle a little avocado dressing on the bottom of each bowl, then heap in lettuce, tomatoes, beans, onions, and olives and top with tempeh. Drizzle on more dressing, sprinkle with a little chili powder if you like, and serve. Pass around the dressing and a few lime wedges, too.

 Noodle Salad

I shopped for this recipe at a local natural grocery store and could only find organic nori seaweed for $10. Instead of paying that expensive price, I bought a small individual snack package of seaweed for .99 cents. It was a little crispier than nori seaweed, but it tasted just fine.

The peanut sauce was tasty and packed with flavor! The rice vinegar made it more of a dressing than the regular Thai peanut sauce, and its lightness complimented both the noodles and the lettuce.

My opinion is totally biased because of my profound love of noodles, but of the two dishes I preferred this one. Sesame Noodles in the Dojo was filling, quick to make and definitely not your typical salad. I’m looking forward to making it again!

Sesame Noodles in the Dojo

Serves: 2
Time: 30 minutes

Sesame Peanut Sauce:

½ cup tahini
½ cup warm water
2 tablespoons rice vinegar
1 tablespoon smooth, unsalted natural peanut butter
1 tablespoon soy sauce
1 tablespoon dark agave nectar
2 teaspoons grated fresh ginger
2 teaspoons toasted sesame oil

Noodles and Salad:

4 ounces uncooked soba or udon noodles
1 sheet nori seaweed
1 teaspoon toasted sesame oil
3 cups shredded romaine lettuce
1 seedless cucumber, peeled and sliced into thin strips
1 large, red ripe tomato, seeded and diced
3 scallions, green part only, thinly sliced
2 tablespoons toasted sesame seeds

 Directions:

  1. Pour all of the sesame sauce ingredients into a food processor and pulse until smooth. Taste the sauce and adjust the seasoning by adding a little more soy sauce, vinegar, or agave if desired.
  2. Prepare the noodles according to package directions but slightly undercooking them to al dente. While the noodles cook, use kitchen scissors to cut the nori sheet into long, thin matchsticks. Drain the noodles and rinse with plenty of cold water, then toss with the toasted sesame oil.
  3. Fill serving bowls with shredded lettuce. Toss the noodles with the sesame sauce and mound on top of the lettuce. Top with cucumber, tomato, scallions, and nori strips. Sprinkle with sesame seeds and serve right now!

Shop Online to Benefit Vegan Outreach

Products on The Vegetarian Site

Do you know about The Vegetarian Site? It’s a great website run by wonderful people who care about animals. They have tons of vegan products, including books, vegan food, and even hiking boots. It’s an especially helpful resource for folks who don’t have access to many vegan products locally.

It’s always a great time to buy from The Vegetarian Site, but April is the best time to shop. This month, 10% of your sale will go to Vegan Outreach–to inspire people to go vegan and help them stick with it!

Get what you need at The Vegetarian Site today, and feel great knowing you’re reducing animal suffering while you shop!

Buy vegan goods. Inspire new vegans. What could be better?!

Shop now at The Vegetarian Site!

Video: Breakfast Parfait

By Toni Okamoto

I was browsing for sales at my local super market and found vegan yogurt for only 75 cents! Since it wasn’t my favorite brand of yogurt, I decided to dress it up as a nice breakfast parfait to add some different taste and textures. All you need is fresh fruit, granola, and some vegan yogurt and you have an amazing morning meal!

Click the image above to learn how to easily make one for yourself, and be sure to also check out our yogurt taste test video to see which brands I recommend!