Stuffed Pretzel Knots with Nacho Cheese

 

Stuffed Pretzel Knots with Nacho Cheese

Our friends at Tofurky have set the bar high for creating vegan versions of the foods we all enjoyed prior to going vegan. And this recipe is no exception!

We recommend making and taking these pretzels to a party, serving them to your non-vegan friends, and sitting back and watching their reaction when you tell them they’re vegan.

Stuffed Pretzels Knots with Nacho Cheese

Yields 4 servings.

Ingredients

Pretzel

      • 1 pound prepared pizza dough, divided into 4 pieces
      • 2 tablespoons vegan butter
      • 3 garlic cloves, smashed
      • 1⁄2 cup diced Tofurky Smoked Ham or Tofurky Hickory Smoked Deli Slices
      • 1 tablespoon fresh thyme leaves
      • Black pepper
      • 2⁄3 cup baking soda
      • 1 tablespoon pure maple syrup mixed with 1 teaspoon water
      • Coarse salt or pretzel salt

Nacho Cheese

    • 1⁄2 cup raw cashews, soaked for at least 2 hours
    • 1⁄3 cup jarred roasted red bell peppers
    • 2 tablespoons nutritional yeast
    • 1⁄2 teaspoon ground turmeric
    • 1⁄4 teaspoon fine sea salt
    • 1⁄8-1⁄4 teaspoon ground cayenne pepper

Directions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a small skillet over low heat, melt butter and sauté garlic for about 1 minute.
  3. Roll each piece of dough into a 1⁄2” thick rope and flatten with a rolling pin. Brush with garlic butter, sprinkle with ham, then roll up tightly widthwise, so the dough once again forms a 1⁄2” thick rope. Fold rope in half over your finger, twist loose ends around each other a few times, then tuck the end into the loop created by your finger.
  4. In a large saucepan, bring 10 cups water and baking soda to a boil. Using a slotted spoon, place each pretzel in the water for 30 seconds, drain well, pat dry, and place on baking sheet. Brush lightly with syrup glaze and sprinkle with salt.
  5. Bake until golden brown, about 15-20 minutes.
  6. In a blender, process cashews, bell peppers, nutritional yeast, turmeric, salt, cayenne, and 1⁄4 cup water until completely smooth, adding a little more water if needed to blend.
  7. Serve pretzels warm with cheese sauce.

Click here for the original recipe.

Everyday Vegans

By Lori Stultz, Communications Manager

Awareness about the benefits of choosing a vegan lifestyle—for the animals, the environment, and personal health—is growing!

Much of the change can be explained by large public education programs, such as the distribution of 30 million VO booklets, as well as big name celebrities and large companies getting involved in promoting vegan living.

Also playing a huge role are the normal, everyday people who—through their daily actions—play a crucial part in raising awareness about veganism. Their personal influence over friends and neighbors creates powerful change. It’s hard to beat the power of a friend sharing a vegan pie with you!

Now, we’d like to highlight the every “Day” family of Eric and Wendy Gabbe Day, whose efforts of raising awareness about veganism have made a tremendous impact!

Eric, Wendy, Lea, and Eli

Parents of two thriving, young children who never seem to stop moving, Eric and Wendy still find time to teach cooking classes, make videos, care for an adorable rescued mutt named Clover, tend a fabulous organic garden, homeschool their kids, and so much more…phew!

Eric and Wendy played a critical role in creating the movie, Vegan: Everyday Stories, that screened throughout the country exposing thousands to compassionate living, and Wendy has contributed delicious recipes to Vegan Outreach’s Vegan Living and Advocacy Blog. Wendy has created these recipes herself and hosts her own website, Lively Days, which provides kid-friendly vegan recipes.

Vegan Everyday Stories World Premier
World Premier Showing of Vegan: Everyday Stories
Chocolate-Chip-Cookie-Bar-Hand-1
Lea Bars—Original Recipe by Wendy

A few months ago, as we were putting together our What is Speciesism booklet, we couldn’t find good pictures for most of the food we wanted to showcase and our print deadline was quickly approaching. We reached out to Eric and Wendy, and within a few short days, they’d taken an entire set of mouth-watering, professional food pictures!

Thank you, Eric and Wendy, for being such amazing everyday vegans—you’re making a huge difference for the animals!

Marsala Sauce

By Alexis Clark, Outreach Coordinator

Going back to my roots again for this one—an Italian American classic. If you love mushrooms, and creamy and savory sauces, give this a try!

Marsala Sauce

Yields 4 servings.

Ingredients

  • 1 ¾ cups low sodium vegetable broth
  • 2 heaping tablespoons finely chopped shallot
  • 3 tablespoons vegan butter
  • 10 oz mushrooms, sliced thin
  • 2 teaspoons fresh sage
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup plus 2 tablespoons dry Marsala wine
  • ⅓ cup unsweetened non-dairy milk, plus a little more to taste
  • 1 teaspoon fresh lemon juice

Directions

  1. Boil the vegetable broth for about 20 minutes, or until the amount has reduced to about ¾ cup.
  2. In a separate pan, melt the butter over medium heat. Add the shallot and sauté for about 1 minute.
  3. Add the mushrooms, sage, salt, and pepper. Cook for a few minutes, stirring occasionally until the liquid from the mushrooms cooks off. Remove from the pan and set aside.
  4. In a skillet, boil the ½ cup of Marsala wine for about 30 seconds, stirring the entire time. Add the vegetable broth, non-dairy milk, and mushroom mixture. Thicken over medium-low heat for about 6 minutes, or until the sauce reaches desired consistency. Remove from heat and add the extra 2 tablespoons of Marsala wine and the lemon juice.
  5. Serve over your favorite seitan or tofu cutlet recipe (see below) and enjoy!

Recipe Tips and Variations

When I have the time, I like to use the Sexy Vegan’s Chicken-fried Seitan recipe from his cookbook. The extra breading really soaks the sauce up nicely. Alternatively, you can buy a pre-made cutlet—like Gardein—or even use as a pasta sauce!

Get 10% Off at Vegan Essentials!

By Lisa Rimmert, VO Director of Development

have you tried vegan cheese?

If you’re trying to cut dairy out of your diet, it won’t be much of a sacrifice with all the great plant-based cheeses on the market today!

There’s such a wide variety and—thanks to websites like Vegan Essentials—they’re even accessible to those who don’t live near a grocery store that carries them.

Right now, get 10% off your order of vegan cheese—and any other vegan products—from our friends at Vegan Essentials!

Use the discount code “VO” for 10% off your order.

I recommend starting with Field Roast’s Vegan Chao Cheese Slices and Kite Hill’s Artisan Vegan Cream Cheese Style Spreads.

While you’re shopping, check out Vegan Essentials’ selection of vegan meats, like Gardein’s Crispy Chick’n Sliders, Match Meat’s vegan Ground Beef, and, of course, Tofurky’s delicious Deli Slices.

Kite Hill Cream Cheese
Kite Hill Artisan Vegan Cream Cheese Style Spreads
tofurky deli slices
Tofurky Deli Slices

Enjoy your vegan meats and cheeses, and let us know how they tasted!

Dark Chocolate Espresso Brownies

Dark Chocolate Espresso Brownies
Gena Hamshaw / The Full Helping

Coffeeholics and chocoholics rejoice! Today we’re sharing Gena Hamshaw’s scrumptious Dark Chocolate Espresso Brownie recipe—the perfect flavor duo for these highly sought out indulgences.

For those of you who avoid gluten, you can also rejoice because these brownies are gluten-free! For those who eat gluten, you can swap out the gluten-free flours for equal amounts of spelt, whole wheat pastry, or all-purpose flour.

Dark Chocolate Espresso Brownies

Yields 9 brownies.

Ingredients

  • 3 tablespoons lukewarm water
  • 1 tablespoon ground flaxseeds
  • 1 cup sorghum flour
  • ½ cup oat flour
  • 1 ¼ cup sugar—you can use 1 cup to make less sweet
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup almond, soy, or rice milk
  • ¼ cup brewed espresso—2 ounces or 2 shots—or very strongly brewed coffee
  • ⅓ cup safflower, grapeseed, canola, or melted coconut oil
  • ⅓ cup applesauce
  • 1 teaspoon vanilla extract
  • ¾ cup vegan dark chocolate chunks or chips

Directions

  1. Preheat oven to 350°F and lightly oil and flour an 8-inch square baking dish.
  2. In a small bowl, whisk together the flax seeds and warm water. Set aside.
  3. In a large mixing bowl, whisk together the flours, sugar, cocoa powder, baking powder, and salt.
  4. In a medium sized mixing bowl, whisk together the non-dairy milk, espresso/coffee, oil, applesauce, vanilla, and the flaxseed mixture.
  5. Add the wet ingredients to the dry ingredients and mix until they’re combined. Fold in the chocolate chunks or chips, reserving a few to sprinkle on top of the brownies.
  6. Bake for 25-35 minutes, or until a toothpick inserted into the brownie center emerges with just a couple crumbs. Start checking the brownies at the 22 minute mark, just to be safe. If they’re burning at the edges or getting very firm in the middle, use a toothpick to check. You want to avoid overcooking for a perfectly moist, chewy texture!
  7. Transfer the baking dish to a wire cooling rack and allow the brownies to cool for 30 minutes before cutting and serving. Enjoy!

Click here for Gena’s original recipe.

Leaflet Like a Pro

By Vic Sjodin, VO Director of Outreach

The fall semester has officially started at many colleges and universities across the country, which means ample opportunity for animal advocates to get out there and do outreach to an open-minded crowd of people.

Whether you’re new to leafleting or you’ve been leafleting for years, we want to give you a few easy-to-implement, time-tested tips that are guaranteed to help you leaflet like a pro.

Leaflet Like a Pro

Smile and Say Hello

A warm greeting and a friendly smile will undoubtedly increase the number of booklets you hand out. You can also try saying statements like, “Info on helping animals.” or “Help stop suffering.”

People who are new to leafleting will often say these statements as questions—”Would you like some info on how to help animals?” Doing this will actually decrease the number of booklets people take from you. Tweaking something so little can increase your take rate dramatically.

Extend Arm Fully

You’ll want to lean a little towards the receiver and extend your arm fully, locking your arm straight out when handing off the booklet. Do your best to pass the booklet right into the receiver’s hand.

If you have your arm close to your body and bent at 90 degrees, you won’t appear as confident. This is another small change that will make a huge difference!

kimberly-m-leafleting

For a bonus tip—make sure to square your shoulders and face the person walking toward you. Hand the booklet forward, slightly to the left or the right of your body. Be mindful not to hand out booklets with your arm to the side of your body.

Thank People Who Take a Booklet

Saying “Thank you!” or “Have a nice day!” or even “You’re the best!” with a little enthusiasm will have a profound cumulative effect by keeping the momentum of leaflet takers going. The person who took your booklet will appreciate the kindness, and, more importantly, the next person approaching will take note of your kindness and likely grab the booklet you’re offering.

Once a few people start taking booklets, more and more people will take them as they see others doing it. This simple act can often double or triple your take rate when done with warmth and sincerity.

Watch a Demonstration

Want to see these tips in action? Check out this video—a recording of Vegan Outreach’s first Facebook Live leafleting demonstration.

Facebook Live Thumbnail

Have more questions about leafleting? Check out our detailed Helpful Tips page on the Adopt A College Website.

Want to get involved and start leafleting? This is how to get started.

Good luck and happy leafleting!

Beetroot Hummus

By Janet Kearney, Guest Contributor

BeetRootHummus
Janet Kearney / @veganpregnancyandparenting

Try this quick and easy, colorful spread on toast, crackers, or right off the spoon!

Beetroot Hummus

Ingredients

  • 1 14 oz. can chickpeas, drained and rinsed
  • 1 cup of cooked beetroot—see directions below
  • ½ teaspoon salt
  • Juice of 1 lemon
  • 1 garlic clove, crushed
  • 2 tablespoons tahini
  • 2 teaspoons cumin
  • 6 ½ tablespoons extra virgin olive oil
  • 2 tablespoons of Vegenaise Horseradish Sauce

Directions

  1. Begin by scrubbing the beetroot and boiling it for 30 minutes. Peel and place into a blender.
  2. Place the rest of the ingredients, except the horseradish, in the blender. Blend until smooth.
  3. Transfer into a bowl and spoon in the horseradish sauce—swirl it in instead of mixing fully into the dish. Serve & Enjoy!

Eating Vegan in Costa Rica—Part II

By Kimberly Moffatt, Outreach Coordinator

Hidden Beach at Manuel Antonio National Park
Hidden Beach at Manuel Antonio National Park

A few weeks ago, I detailed my vegan food adventures for the early summer trip my partner and I took to the beautiful country of Costa Rica. This week, I’ll fill you in on the types of activities we did while visiting.

As many of you can probably relate, we didn’t want to go to tourist attractions that exploited animals or humans. We were careful in our planning and found some fun activities that allowed us to explore different parts of the country and see many different types of animals in their natural environment.

Jon and I knew that we wanted to hike, spend a lot of time outdoors, and hang around the beach, so we decided to start off by doing the Two Volcano Extreme Hike in Fortuna. There were three guides that took us on a 12-mile hike through Cerro Chato—a dormant volcano—which offered incredible views of Arenal Volcano.

When we got to the top of Cerro Chato, we scrambled down to Emerald Lake for a quick dip and lunch break. After splashing around in the lake, we spent a good three hours hiking back down to what looked like the gallimimus herd flocking scene in Jurassic Park. We had one more view of the Arenal Volcano before we were taken to a hot spring to relax.

Emerald Lake Kim and Jon

Hiking

Our next stop was Monteverde, where we did a night hike to see nocturnal animals. Our guide was very knowledgeable about the ecosystems and animals in the area. We saw many spiders and frogs, a sleeping motmot bird, and two kinkajous. The next day, we hiked the Sky Walk Hanging Bridges, and let me tell you, it’s a surreal world up there.

In between each bridge, we walked through lush jungles. We saw a family of howler monkeys moving through the treetops, hummingbirds—who were not shy at all, toucans, and other types of birds. On the taller bridges, we watched the clouds roll in and out, and we were blown away by the beauty.

Hanging Bridge

Bridge 2 Kim and Jon

At the end of our trip, we decided to head to the town of Manuel Antonio. We spent an entire day wandering around, enjoying the beach, and hiking in Manuel Antonio National Park. The trails were relatively easy and we saw a lot of wildlife, including a poison arrow frog, sloths, squirrel monkeys, raccoons, a coati, iguanas, and capuchins—just to name a few. The beaches were beautiful, as were the views from higher elevations. We relaxed on the beach and watched raccoons and capuchins try to steal people’s belongings and food.

Manuel Antonio State Park
Capuchins
Coati
Coati

Overall, Costa Rica is a great place to visit! There are several animal and human-friendly activities to do. And with a little bit of preparation, there’s good vegan food to enjoy while touring the country. If you’re like me and enjoy traveling, I highly recommend adding Costa Rica to your list of places to go! You won’t be disappointed!

Chocolate Oreo Vegan Blizzard

By Lori Stultz, Communications Manager

Chocolate Oreo Vegan Blizzard

Here’s another example of a fast food favorite that no one has to “give up” when you choose to not consume animal products.

Swap out the dairy ice cream with a few delicious alternatives and BAM—you’ve got yourself a delicious vegan treat.

Chocolate Oreo Vegan Blizzard

Yields 2 servings.

Ingredients

  • 2 frozen ripe bananas
  • ⅓ cup frozen strawberries
  • 2-3 tablespoons cocoa powder
  • 1½-2 tablespoons peanut butter—or any other kind of nut butter
  • 1-1½ cups plant-based milk
  • A handful of ice cubes
  • Agave nectar to desired sweetness
  • 6-7 crushed Oreos

Directions

  1. Place bananas, strawberries, cocoa powder, peanut butter, 1 cup of plant-based milk, and ice in a blender. If the mixture is not smooth after blending, add more milk, a little at a time, until smooth. Add agave as desired.
  2. Spoon the ice cream into a large bowl and stir in the crushed Oreos.
  3. Divide between two glasses and garnish with Oreos. Serve immediately and enjoy!

This recipe was inspired by The Minimalist Baker’s Chocolate Brownie Batter Blizzard.

Racism and Charlottesville

Dr. Robin DiAngelo

On Saturday, August 12, Vegan Outreach staff, board members, and donors attended a workshop by racial and social justice educator, Dr. Robin DiAngelo, and Liz Ross, co-founder and director of Vegan Advocacy Initiative.

It was ironic to leave the workshop and find out that—while we were talking about how to challenge racism—a crowd of white supremacists was rallying in Charlottesville, VA.

Of course, we’re appalled by blatant racism, but it’s easy to forget that racism is a systemic issue that operates in subtle ways that are largely invisible. It’s not about good or bad intentions—it’s about the systems we live and work within and the unconscious biases that, by definition, we don’t even know we have.

Until it’s pointed out, it’s not obvious how much easier being white can make moving through society. White people usually don’t have to be afraid of the police when engaging in activities such as leafleting or protesting. White people don’t have to deal with residents wondering why they might be in a wealthy neighborhood, or whether their race will be a problem in a job interview.

We don’t know the right words to say, but we believe that not speaking out against racism is the worst choice we could make. It’s uncomfortable to talk about, but being silent only maintains the status quo. By feeling this discomfort and acknowledging these issues we’re widening our capacity for compassion.

Here’s what that looks like for Vegan Outreach—

  • Listening to the perspectives of activists of color, and being open to learning even if it makes us feel defensive or judged.
  • Making inclusivity a goal in our booklets, online materials, events, and outreach.
  • Further educating ourselves about racism, starting with resources like Dr. DiAngelo’s.
  • Continuing to use our platform to speak up for justice.

There will always be room to grow and more to learn. None of us can individually end racism, and there’s no one-size-fits-all solution, but we can each play a role by doing something.