Los Angeles Tofurky Trot and Vegan Food Fest

Los Angeles Tofurky Trot 2017

Thanksgiving can be a challenging time for vegans, but one of the joys of the season can be the coming together of other like-minded people to celebrate what amazing animals turkeys are, as well as eating delicious vegan food. The Los Angeles Tofurky Trot and Vegan Food Fest offers a chance for people to do both!

This year, the LA Tofurky Trot will be held on Sunday, November 12th, in Griffith Park. There will be a 5K run/walk, with Tofurky swag bags for all runners, and prizes for the first finishers, best costume, and the cutest dog.

After the Trot, there will be a Vegan Food Fest featuring some of LA’s most beloved vegan food vendors, like Taqueria La Venganza, Charlie’s Brownies, and Cocobella Creamery.

As if the Tofurky Trot weren’t great enough, there’s also a chance to help animals and win amazing prizes! Anyone can register for a fundraising page on Crowdrise, and all of the funds raised will support vegan organizations working to help animals and promote plant-based diets, with 20% of the funds benefitting Vegan Outreach.

Standford Inn

The top fundraiser will win a two-night stay at the legendary vegan eco-resort, Stanford Inn by the Sea. The prize includes two breakfasts and two dinners at the resort’s award-winning vegan restaurant, The Ravens. The runner-up will win a prize pack and a two-year subscription to VegNews magazine.

Register for the Tofurky Trot before it sells out, and start fundraising to help the animals.

Thank you, and happy trotting!

Five Minute Panang Curry Sauce

Vegan Panang Curry Sauce
Photo: Michelle Cehn / World of Vegan

This “cheater” panang sauce comes together in a flash and is delicious over Asian noodles or stir-fries with rice. Because it’s so rich, it can just be served with steamed rice and vegetables—it adds so much flavor and depth!

Ingredients

  • 1 can—approx. 14 oz—coconut milk, full fat
  • ¼ cup plus 2 tablespoons coconut sugar
  • ¼ cup red curry paste
  • ¼ cup natural peanut butter, smooth
  • 2 tablespoons coconut oil
  • 4 large cloves garlic, peeled
  • 1 teaspoon grated lime zest
  • 1 teaspoon sea salt

Directions

  1. Place all of the ingredients in a blender and process until smooth and emulsified.

Recipe Tips and Variations

  • Store in an airtight container, refrigerated, for up to two weeks. To serve, simply reheat over low heat until warm.

This recipe is provided by vegan chef Tess Challis and is shared from her cookbook Radiant Health Inner Wealth.

You can find more vegan recipes, cooking classes, and more on Tess’s website. Also be sure to check out her books and cookbooks!

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.

Rice Crispy Treats—Two Ways

These two delicious Rice Crispy Treat recipes come from our friend Jenné Claiborne at Sweet Potato Soul.

The first is your basic, traditional, and totally nostalgic recipe. And the second has a little bit of sweet and savory melted in. Both are equally delicious, kid and adult friendly, and quick to make—which means quick to eat!

SPS Rice Crispy Traditional
Jenné Claiborne / Sweet Potato Soul

Classic Rice Crispy Treats

Yields 14 squares.

Ingredients

  • 3 tablespoons vegan butter
  • 1 10 oz bag vegan marshmallows—Dandies or Trader Joes brands
  • 6 cups brown rice crisps—Barbara’s is one of many brands that will work well

Directions

  1. Line a 9″ x 9″ baking dish with parchment paper.
  2. Melt the butter in a large pot over medium heat.
  3. Add the marshmallows to melt along with the butter. Stir often to prevent burning. This will take about 6 minutes to melt completely.
  4. Remove from heat.
  5. Stir in the rice crisps and make sure they are all coated in marshmallow.
  6. Transfer to the baking dish and press firmly with a palm-sized piece of parchment paper.
  7. Allow to cool for about 1 hour before enjoying.

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Almond Butter Rice Crispy Treats
Jenné Claiborne / Sweet Potato Soul

Almond Butter Rice Crispy Treats

Yields 8 squares.

Ingredients

  • ½ cup almond butter
  • ⅓ cup coconut nectar, maple syrup, or agave nectar
  • 1 teaspoon vanilla extract
  • 3 cups rice crisps
  • ½ cup marshmallows, chopped or use minis
  • 1 banana, chopped
  • ¼ cup chocolate chips or 2 oz chocolate bar, melted

Directions

  1. Line a 9″ x 9″ baking dish with parchment paper.
  2. Warm and soften the almond butter and coconut nectar over medium heat in a large pot.
  3. Remove from heat, and stir in the vanilla extract.
  4. Stir in the rice crisps and make sure they’re all coated in the almond butter mixture.
  5. Transfer to the baking dish, and press firmly with a palm-sized piece of parchment paper.
  6. Sprinkle the top with marshmallows, banana, and a generous drizzling of melted chocolate.
  7. Allow the chocolate to harden in the refrigerator for about 1 hour before enjoying.
  8. Store in the fridge to keep the bars firm. They will soften if they sit out for a while.

For the original recipes and a demonstration video, click here.

Veganomicon—10th Anniversary Edition

Reviewed by Josie Steiger, Office Manager & Jackie Va, Interim Office Manager

During one of the last days of training before I go on family leave, Interim Office Manager, Jackie Va, and I found ourselves in a rare position—we had some free time in our day! All of the booklet orders have been filled, emails answered, and merchandise mailed. So we decided to make the most of the unexpected reprieve by testing out a recipe from Veganomicon: The Ultimate Vegan Cookbook, the well-known vegan cookbook that turns 10 this year!

Creators Isa Chandra Moskowitz and Terry Hope Romero have continued on in their vegan food-making careers to create cookbook classics, such as Vegan With A Vengeance, Vegan Cupcakes Take Over the World, and Vegan Cookies Invade Your Cookie Jar, but it all started with Veganomicon. With over 250 recipes, there is a nice mix of beginner to advanced, as well as familiar favorites to the more exotic.

This cake is very moist, easy to make, and doesn’t taste “lower fat.” If you want to stay on the simpler side of things, you can top the cake with powdered sugar—as we did—or slice fresh strawberries. Heating up a few spoonfuls of nut butter and drizzling over the top would be a nice touch, or if you feel like making it a little more decadent, you can dribble some homemade or store-bought vegan frosting over it as well.

Lower Fat Chocolate Bundt Cake

Lower-Fat Deep Chocolate Bundt Cake

Yields 12 servings.

Ingredients

  • 1 ¾ cups fresh brewed coffee
  • ⅔ cup unsweetened Dutch-processed cocoa powder
  • 1 ½ cups granulated sugar
  • ⅓ cup canola oil
  • ⅓ cup applesauce
  • ¼ cup cornstarch
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups whole-wheat pastry flour, or all-purpose white flour*
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons confectioners sugar

*Whole-wheat pastry flour leaves the fiber of the wheat intact without sacrificing any of the texture, but if you can’t find whole-wheat pastry flour then regular all-purpose flour will do the trick. But don’t substitute regular whole-wheat flour, it is different from pastry flour and will result in a rough and chewy texture.

Directions

  1. Preheat the oven to 325°F. Lightly grease an 8 or 10 inch Bundt pan.
  2. Bring the coffee to a simmer in a saucepan over medium heat. Once it is simmering, turn down the heat and whisk in the cocoa powder until it has dissolved. Remove from the heat and set aside to bring to room temperature.
  3. In a mixing bowl, whisk together the granulated sugar, canola oil, applesauce, and cornstarch until the sugar and cornstarch are dissolved, about 2 minutes. Mix in the extracts. Once the chocolate has cooled a bit, mix that in as well.
  4. Sift the flour, baking powder, baking soda, and salt. Beat until relatively smooth, about 1 minute with a hand mixer or 2 minutes with a whisk.
  5. Pour the batter into the prepared Bundt pan and bake for about 45 minutes, until a toothpick or butter knife inserted in its center comes out clean. If your pan is on the smaller side, it could take up to 55 minutes.
  6. Remove from the oven and let cool for about 20 minutes, then invert onto a serving plate to cool completely. Once cool, sift confectioners sugar over the top and enjoy.

Order Veganomicon 10th anniversary edition here!

Pumpkin Curry

By Toni Okamoto

Pumpkin Curry

Fall is here, and we want pumpkin everything! All day, every day!

Here’s a great savory dish to get you feeling festive.

Pumpkin Curry

Yields 2-3 servings.

Ingredients:

  • 1 yellow onion, diced
  • 2 teaspoons olive oil
  • 2 cups vegetable broth (or 2 bouillon cubes in 2 cups water)
  • 1 can coconut milk
  • 1 15 oz can pumpkin
  • 2 teaspoons cumin
  • 2 teaspoons curry
  • Pepper, to taste
  • 1 package extra firm tofu, cubed
  • Your choice of veggies

Directions:

  1. In a large pot, sauté the onions in the olive oil until onions become translucent.
  2. Add remaining ingredients and stir well to combine. Simmer over low heat for at least 15 minutes, stirring occasionally.
  3. Serve over rice and enjoy!

Yuki Takahashi

Yuki Takahashi

As part of our activist profile series, today we meet Yuki Takahashi. Yuki just wrapped up an internship with Yuri Mitzkewich, Vegan Outreach’s southeast Outreach Coordinator. Yuki joined Yuri for the first five weeks of his leafleting tour and distributed 38,019 leaflets at 29 different college campuses. Together, Yuri and Yuki broke more than 20 school leafleting records.

Where are you from and where do you live now?

I grew up in Japan. I haven’t lived in any one place for more than half a year since 2012, having been with just one big backpack, a tent, and a sleeping bag for the past five years.

What got you interested in animal rights and veganism?

I first learned about the cruelty of the meat industry in spring 2003 when I received a Vegan Outreach leaflet at UC Berkeley. I felt so sorry for the animals and stopped eating meat. In 2007, I joined the Lothlorien Co-op house and learned about the similarly miserable lives of egg-laying hens and dairy cows.

After completing a Physics Ph.D in 2010, I worked for various causes with other people who are trying to do good things for the world. Everywhere I went, though, I noticed a lack of concerns for the animals being exploited for food. Since then, I’ve been looking to dedicate my life to reducing animal suffering.

How did you get involved with Vegan Outreach and leafleting?

When I was signing up for Vegan Outreach’s Vegan Mentor Program back in May, I noticed the internship opportunity and applied. I was paired up with Yuri Mitzkewich, Vegan Outreach’s southeast Outreach Coordinator, for the fall semester. I leaflet with him for five weeks—traveling from Florida into Texas—and had an absolute blast!

Do you have a favorite leafleting moment to share?

At the University of Southern Mississippi, I met a man named Nicholas who’d received a Compassionate Athlete booklet. After talking with him for a little while about veganism, he jumped in and leafleted with us for the rest of the day.

What do you do for fun when you’re not leafleting?

I like to explore nature and the various cultures on this planet. I also love observing wild creatures, both by walking on land and swimming in waters.

Do you have anything else you’d like to add about leafleting?

Leafleting is a lot more interesting and rewarding than I ever imagined. When I was signing up for the internship, I had some concerns that I’d become robot-like—mindlessly doing a repetitive task. To the contrary, leafleting was engaging, interactive, and energizing. Throughout the five-week internship, I never got tired of doing it!

Can you tell us one of your favorite vegan products to share with our readers?

I actually haven’t explored very many special vegan products, but Daiya cheese is probably my favorite so far. Even my sister, Seika, who is a big fan of cheese, said that the Daiya cheese pizza is the best pizza she’s ever had.

Jevranne Martel

Jev Martel St Clair College

Continuing our series of activist profiles, today we talk to Vegan Outreach’s Canada Outreach Coordinator, Jevranne—”Jev”—Martel. This is Jev’s first semester leafleting for Vegan Outreach, and her work has been nothing less than impressive! She’s been to more than 30 college campuses this fall and has distributed over 28,000 booklets!

Where are you from and where do you live now?

I was raised in Portage la Prairie, MB, which is a small farming community. I moved to Ottawa, ON when I was out of school to explore and find a place of my own that I could call home. I adore Ottawa—it’s a beautiful city with a ton of nature and water everywhere.

What got you interested in animal rights and veganism?

I’d been vegetarian for over 8 years. I went vegetarian because I felt better knowing no animals were dying for me, but I didn’t do the research to find out what else was happening.

Over the years, I’d embarked on a spiritual journey where I was meditating more regularly and focusing on health and fitness. As a result, I started noticing major shifts in my body. These shifts made me more aware of my body and what was happening after eating certain foods.

One day, I had a major shift and I felt I had to do more research on veganism. I came across the “Best Speech You Will Ever Hear” by Gary Yourofsky. I became vegan and an animal rights activist immediately after hearing that speech.

How did you get involved with Vegan Outreach and leafleting?

I got involved in leafleting and doing outreach three and a half years ago. I noticed there weren’t as many outreach events being held as I would’ve liked, so I decided to organize a few on my own and get volunteers out there with me as often as I could.

I would organize a good number of events, using different outreach techniques, and I’d hand out whatever literature that I had on hand. When I came across Vegan Outreach booklets, I thought they were perfect! I would’ve loved to use them all the time, but due to a lack of funds—to ship them to Canada from the U.S.—I couldn’t afford to. [Editor’s note: Thanks to a generous donor, we currently are able to cover most shipping to Canada for those who cannot donate the shipping costs.]

A couple years later, much to my surprise, I got an amazing opportunity to work for Vegan Outreach and hand out as much of their literature as possible. I feel so grateful and happy every day!

Jev McMaster

Do you have a favorite leafleting moment to share?

One time I had someone trying to give me a hard time. No matter what I brought up, he had an answer for it. Throughout the whole conversation, I was giving him some really good questions to sit on and I kept a very positive attitude. At the end of our conversation, he admitted to me that when he talks to vegans he usually goes out of his way to get a reaction, but he said my composure and delivery was really great. He ended up taking a booklet, telling me to keep up the good work, and he said he’d look into the issues further.

What do you do for fun when you’re not leafleting?

I’m typically sidewalk chalking, hanging posters, doing a protest, demonstration, or doing an event of some kind for an animal rights issue. Animal rights activism is my life, and it always will be. I never mind putting aside time for the animals.

I also enjoy being in nature, going for bike rides with friends and family, meditating by the water, and camping when I can.

Do you have anything else you’d like to add about leafleting?

Have fun with it—bring your personality to the mix. Being genuine will attract more people and you’ll hand out more information.

Also, don’t be scared to approach people and ask thought-provoking questions. I generate so many conversations with people that have the time, but aren’t feeling forced to stay and talk. I always tell them that I value their time, and if they don’t have time to stay and talk I let them know that’s okay. This usually intrigues them to engage in a conversation.

Can you tell us one of your favorite vegan products to share with our readers?

I love the tofu nuggets made by La Soyarie. It’s my go to “junk food” snack or meal. It’s super simple and super satisfying!

Soyarie Shefu Tofu Bites

World Vegetarian Awareness Month

By Sharon Palmer, RD, Guest Contributor

Sharon Palmer World Vegetarian Awareness Month
Sharon Palmer

October 1 was World Vegetarian Day, and the whole month of October is Vegetarian Awareness Month. If you—or someone you know—have been considering a plant-based lifestyle, today is the perfect day to give it a try. What have you got to lose?

I’m encouraging everyone—no matter what their eating style—to take on a more whole foods, plant-based lifestyle. And now that summer vacations are over, the kids are back to school, and the holidays are still in the future, it’s the perfect time to give a more healthful, sustainable lifestyle a try.

One of the best ways to decide if you want to make a change in your eating style is to try a challenge. Just try it for a finite period of time—whether it’s one week, two weeks, or one month.

Five Steps for Taking the Veg Challenge

Decide what your goal is and commit. If you’re a slow starter, perhaps you’d like to try a month of Meatless Mondays. Or maybe you’d like to give two weeks of eating vegetarian a spin. Maybe you want to give a completely plant-based diet a try for a whole month. Just make a decision, and go for it.

Set your kitchen up for success. Once you make a commitment, make sure you’re supporting it in the kitchen. I’ve got plenty of tips in my books The Plant-Powered Diet and Plant-Powered For Life.

Here are a couple of cheats—

  • Stock your pantry with plant-based, shelf-stable foods, such as whole grains, dried and canned beans, nuts and seeds, nuts and seed butters, spices, and herbs. You can create wholesome, plant-based meals out of these ingredients in a jiffy.
  • Fill your fridge at least once a week with healthy, fresh, plant-based foods to enliven those plant-based dishes, such as seasonal fruits and vegetables, tofu, seitan, and plant-based milk.

Plan wisely. For your first week, you might find it especially helpful to jot down a menu for your lunch and dinners. On your busy nights, try simple meals, such as tofu stir-fry with brown rice or black bean tacos. But choose a couple of nights when you have a bit more time to try a new recipe. This will inspire you to get creative and enjoy the delicious flavors of plant-based foods.

Scope out plant-based offerings in your neighborhood. Take a few minutes to scope out the plant-based offerings in your neighborhood, such as your local natural food store, vegetarian restaurants, or restaurants with lots of plant-based options. Plan a visit a couple of times your first week to keep it fun.

Create good ole’ standbys. It’s easy to eat plant-based when you have your go-to favorite, wholesome meals that make you feel content and satisfied. Some of mine include steel cut oats with seasonal fruit, cinnamon, hemp, walnuts, and soy milk for breakfast. A kale salad with white beans, sun-dried tomatoes, and pine nuts for lunch. And a veggie BLT with tempeh bacon, tomatoes, lettuce, and plant-based mayo for a weekend meal.

To learn more about my work, visit my website. And for more help, check out Vegan Outreach’s Vegan Mentor Program (VMP)—a helpful resource where you’ll receive one-on-one support via email with a volunteer mentor. They’ll help you with anything from grocery shopping and eating out to figuring out how to respond when people ask you questions.

Also check out Vegan Serial, Vegan Outreach’s 10-week email series where you’ll receive recipes, helpful tips, and nutrition information.

Happy Vegetarian Awareness Month!

Mediterranean Edamame Quinoa Bowl

By Lori Stultz, Communications Manager

QuinoaBowls high res
Mediterranean Edamame Quinoa Bowl / Sharon Palmer

Enjoy this flavor-filled Mediterranean Edamame Quinoa Bowl as one of your plant-based meals for Vegetarian Awareness Month. There’s little to prepare, but a whole lot to enjoy!

Mediterranean Edamame Quinoa Bowl

Yields 1 large entrée-sized bowl, or 4 small servings.

Ingredients

Salad Bowl

  • 2 cups loosely packed, fresh greens—i.e., baby kale, arugula, romaine
  • ½ cup frozen shelled edamame, thawed
  • ½ cup cherry tomatoes, halved
  • ½ cup cooked quinoa
  • 10 Kalamata olives, pitted, whole
  • 1 small Persian cucumber, with peel, sliced
  • ¼ cup sliced red onions
  • 2 tablespoons pine nuts—or other nut of choice

Mediterranean Vinaigrette

  • 1 tablespoon extra virgin olive oil
  • 1 ½ tablespoons red wine vinegar
  • 1 small clove garlic, minced
  • Pinch sea salt—optional
  • Pinch black pepper
  • Pinch smoked red paprika
  • ½ teaspoon dried oregano

Directions

  1. Fill a large, individual-sized bowl with greens.
  2. Arrange the following on top of the greens: edamame, cherry tomatoes, cooked quinoa, Kalamata olives, sliced cucumbers, sliced red onions, and pine nuts.
  3. To make the vinaigrette, whisk together olive oil, red wine vinegar, garlic, sea salt, black pepper, red paprika, and oregano.
  4. Drizzle the dressing over the salad bowl, evenly.

Click here for the original recipe.