A team of researchers at Purdue University is conducting a survey about consumer behavior, specifically, people’s “green” (e.g., pro-environment/pro-social) consumption tendencies based on their diet preference (e.g., vegetarian).
You’re invited to participate! If you choose to take the survey, you’ll answer several questions about your diet and consumption preference or pattern.
It’ll take about ten minutes to complete the survey. Your participation in this research is confidential.
Please contact Dr. Alei Fan at [email protected] with questions or concerns.
Oooh, la laaah, these are so good! I created this recipe with the novice crepe maker in mind, so they’re a tiny bit thicker, and slightly smaller than traditional French crepes, making them easier to flip. If making crepes is old hat for you, feel free to add a bit more nut milk to make them thinner. And don’t fret if the first one doesn’t turn out perfect. It’s called the “chef eats first” rule: gobble it up, and move on to the second! Nom, nom, nom.
Be sure to read through the directions before beginning to make these, so you’re not caught off guard by the “wait” time.
Sweet Sunday French Crepes
Yields 4-6 small crepes.
Ingredients
1 cup unbleached all-purpose flour
2 teaspoons sugar
1 ⅛ cup almond milk
¼ cup fresh orange juice
¼ teaspoon sea salt
1 tablespoon aquafaba
1 teaspoon pure vanilla extract
Oil or vegan butter, for the pan
Warm jam or fresh berries, for the filling
Melted vegan chocolate chips and powdered sugar, for topping (optional)
Directions
In a large nonreactive bowl, mix together the flour, sugar, almond milk, orange juice, sea salt, aquafaba, and vanilla. Try to get out as many lumps as possible. Now here’s the real hard part: let the batter sit for at least 15 minutes. The reason this is necessary is so that the liquid permeates into any remaining lumps of flour. No one wants lumpy crepes.
Once the batter has “rested” for 15 minutes, give it another mix, and heat up a little bit of oil or vegan butter in a 12″ nonstick pan on medium heat.
Gently add about ⅓ to ½ cup of the batter to the center of the pan, then lift, tilt, and rotate the pan immediately to create a thin, even circle of batter. It’s good to leave about an inch or so of space around the crepe so you’ll be able to get a spatula underneath to flip it.
Once the crepe has a few bubbles, and is lightly golden on the edges, gently move around the crepe with a spatula. Once loose enough around the entire circle, gently flip it over to the opposite side. The second side will likely only need about a minute or less to cook.
Gently lift the crepe out of the pan and place on a plate. (If your plates are cold, I recommend placing them in the oven on “warm” before you begin so your crepes stay warm as you make more. Just make sure they’re oven-safe plates and that the oven is set at the lowest setting).
Continue making crepes in the same manner until you use up the batter.
To serve, spread warm jam on the crepes and then roll up. Or fill each crepe with fresh berries, and fold. Drizzle the crepes with melted vegan chocolate chips (Trader Joe’s has vegan dark chocolate chips) and/or dust with the powdered sugar if desired. Bon vegan appétit!
This is an original recipe from The Vegan Way by Jackie Day that has been published with permission.
Last winter my husband, Steve, had a craving for snickerdoodles and wondered how easy it was to make them vegan.
After looking through cookbooks and websites he found a recipe online, and with a few tweaks he perfected his own version. Thankfully, this winter we had the excuse of a vegan potluck to make them again.
The dough in this recipe is pliable and easy to roll into balls for a dusting of cinnamon and sugar. Hint: It’s good for taste testing as well!
For the cookie sheet, he molded them into balls using a 1 tablespoon measuring spoon. And once in the oven they spread out quite nicely.
Near the end of the cooking time, he checked the bottoms to make sure they were firm enough and put them in for an extra minute.
When complete, I couldn’t believe the taste and texture. I hope you enjoy this recipe as much as we have!
Snickerdoodles
Yields 24 cookies.
Ingredients
Dry
1 ¾ cups all-purpose flour
¼ cup tapioca flour
1 teaspoon baking powder (2 teaspoons if it’s not new)
1 teaspoon cream of tartar (absolutely necessary)
Wet
1 stick (4 oz) margarine, softened
¾ cup sugar
¼ cup soy milk
1 teaspoon vanilla extract
Cinnamon Sugar
2 teaspoons cinnamon
3 tablespoons sugar
Directions
Preheat oven to 350°F and prepare a baking sheet with wax paper or cooking spray. For a convection oven, preheat to 340°F.
In a large bowl whisk together the dry ingredients.
For the wet ingredients, beat the margarine with a mixer until soft. Add the sugar and beat until fluffy. Add the soy milk and vanilla extract, and beat for another 30 seconds.
Pour the wet ingredients into the dry and carefully beat with the electric mixer for 30 seconds.
On a large plate, combine the cinnamon and sugar.
Form the dough into 1″ balls and roll in the cinnamon sugar.
Place 1 ½” apart on the baking sheet.
Bake for 10-12 minutes for softer cookies and 14 minutes for firmer cookies. They should be dry on the top and lightly browned on the bottom. Hint: We baked for 14 minutes for a bit of a firm shell and a soft inner cookie (also, we live at 3,600 feet elevation).
By Lori Stultz, VO Rocky Mountain Outreach Coordinator
Even if you’re not a fan of vegetables, you’re going to be a fan of these cupcakes.
Kim Sujovolsky, founder of Brownble, has shared some pretty fantastic recipes the last few months, and this sweet treat is no exception.
I’m excited to try this recipe the next time I go to a potluck or make food to share with friends and family. I’m certain they’ll be devoured in no time!
And for anyone who tries this recipe, be sure to leave a comment for Kim to let her know how much you loved this recipe!
Carrot Cake Cupcakes with Vanilla Walnut Topping
Yields 12 cupcakes.
Ingredients
1 ¼ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup evaporated cane sugar (or regular granulated sugar)
1 ¼ teaspoon cinnamon
⅛ teaspoon nutmeg
½ cup neutral tasting oil (coconut oil, canola, safflower, or sunflower)
1 ⅓ cup finely grated carrot
⅓ cup unsweetened applesauce
6 tablespoons aquafaba (drained liquid of a can of chickpeas)
Vanilla Walnut Topping
8 tablespoons powdered sugar
A drizzle of vanilla extract
½ to 1 tablespoon non-dairy milk
Some chopped walnuts
Directions
Pre-heat the oven to 350°F and line a 12 piece cupcake pan with paper liners.
In a large bowl combine the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg. Stir to combine.
In a smaller bowl combine the oil, grated carrot, applesauce, and aquafaba. Stir well to combine.
Add the wet ingredients into the large bowl and stir just until combined, being careful not to overtax.
Fill the cupcake liners ¾ of the way up with the batter and bake in the oven for 15 to 17 minutes. Rotate the cupcake pan in the oven halfway through to ensure even baking.
Let the pan cool slightly and then transfer the cupcakes to a cooling rack until they’ve cooled completely.
To make the vanilla topping glaze simply combine the powdered sugar, vanilla, and the milk. Add the milk a bit at a time until your favorite consistency is reached.
Dip the cupcakes in the glaze and top with some chopped walnuts.
Over the winter break I went out with a few friends and leafleted on a few different occasions. Being that it was the holiday shopping season, we took advantage of the busy shopping crowds and leafleted in Ottawa, ON. We leafleted at Hudson’s Bay—a Canadian department store—and at the Mackenzie King and South Keys transit stations.
The experiences were all very positive and we got a lot of support. The crowds were great and positive conversations were generated in multiple instances. The best part was seeing how many people were curious about making more compassionate changes in 2017!
Sometimes, it’s a little challenging to get into the holiday spirit in South Florida while it’s 80°F outside. People here do their best, though! They string lights around their palm trees and display inflatable snowmen in their yards.
Many cities in South Florida host holiday parades and other festive events, and Vegan Outreach volunteers had great success leafleting the festive crowds this year!
First, on November 29, a few volunteers and I attended an event in Fort Lauderdale called Christmas on Las Olas. At this event, snow is trucked in to create a small mountain for kids to play on, there are bands and choirs performing, and holiday movie screenings.
Christmas on Las Olas attracts 40,000 people—needles to say, it was a crowded event. Despite all the activity, we dispersed 250 pro-veg booklets!
Then, on December 7, we leafleted at a holiday parade in the city of Boca Raton. I met up with new and veteran leafleters, and we handed out 500 Compassionate Choices booklets!
This holiday parade was the ideal leafleting event. We arrived about an hour before the parade began and approached people from the street as they were sitting along the sidewalk waiting for the parade to begin. Once the parade started, the street was blocked, so we handed off booklets to the spectators from behind.
Both events were a lot of fun and offered great opportunities for a little activism!
And for those of you who leaflet college campuses regularly, this is a great way to supplement your activism in between semesters!
If leafleting at a holiday event interests you, I recommend arriving early, wearing festive attire, and smiling a lot! People will probably be more likely to take a leaflet if you say something related to the holiday. For example, at these events we said, “Happy Holidays!”
With many cities and towns worldwide hosting holiday-themed events—whether it’s the winter holidays or Independence Day festivities—it’s an effective way to spread compassion to a lot of people!
If you don’t have leaflets but are feeling inspired, don’t worry! Vegan Outreach has you covered! Place your order for booklets here. And for a few quick and easy leafleting tips, check this out—you’ll be leafleting like a pro in no time!
2 ½ cups ice cold vegan “eggnog” (I used So Delicious’ Holiday Nog)
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
Scrambled Eggs
1 teaspoon vegan butter (enough to lightly oil pan)
2 level tablespoons Follow Your Heart’s VeganEgg
½ cup ice cold water
Directions
French Toast
Slice the bread and lay it out on a glass baking pan. In a large bowl mix the VeganEgg with the cold eggnog and whisk together to remove any clumps. Add the rest of the ingredients, combine, then pour over the bread. Cover the tray and store in the fridge overnight. Rotate the slices midway during storage time to ensure an even coat.
When ready, remove and cook in a pan over medium heat. Serve hot, top with syrup, and powdered sugar as desired.
Scrambled Eggs
Melt vegan butter in a pre-heated medium-sized skillet set to medium-high heat.
Whisk or blend “egg” ingredients until smooth.
Pour mixture into skillet (“egg” should sizzle in pan) and immediately begin to scramble.
Scramble frequently and evenly with a spatula until eggs are firm.
VeganEgg takes longer to cook than regular eggs—Follow Your Heart recommends 6-8 minutes or until fully cooked.
Recipe Variations
To make the scrambled eggs extra tasty, try dicing a few of your favorite spices, onions, and bell peppers—add the veggies and spices as the scramble firms.
By Katia Rodríguez, Mexico Campaigns and Spanish Media Coordinator
In mid-November, Emmanuel Márquez, VO’s Mexico Outreach Coordinator, and I were invited to the first ever Vegan Fest Jalisco in the city of Zapopan in the state of Jalisco—located in western Mexico. Emmanuel and I set up a table where our amazing volunteer, Izcalli Fuentes, joined us during the entire two-day event.
Emmanuel gave a talk about the work we do for Vegan Outreach and the power of leafleting. The audience was very engaged and moved by the success stories Emmanuel shared. After Emmanuel spoke, the VO table was visited by a lot of people that heard Emmanuel and wanted to volunteer for VO.
Two new volunteers that had signed up that day joined us immediately and leafleted for the first time. They did great and followed the leafleting tips Emmanuel gave during his talk!
The vegfest event had pretty much everything going on—delicious vegan food, cruelty-free products to buy, other non-profit organizations tabling, many amazing talks, cat and dog adoptions, very interesting workshops, live music, and just a lot of people having a good time.
Even though it was raining both days, that didn’t stop people from coming out. A total of 1,200 people came to the event!
Our table was very often busy. We had many positive interactions with people wanting to make the transition to a vegan lifestyle and others wanting to get active and volunteer. Many people came by and thanked us for our work and asked for advice on going vegan. At the vegfest there were many of our Facebook page followers who told us that they enjoy our page. From this event alone, we have a lot of new volunteers for our Adopt a College Program and new mentors and mentees for our Spanish Vegan Mentor Program.
We’re very happy that the number of these vegfest events in Mexico keeps growing! We’d like to thank all the organizers of the Vegan Fest Jalisco for all the time and effort they invested in this event.
By Alex Bury, VO Organizational Development Consultant
It’s true. You can make pumpkin-flavored anything—including mousse!
And we’ve still got plenty of time to enjoy pumpkin season, so give this delicious dessert a try!
Pumpkin Pie Mousse
Yields 4 servings.
Ingredients
Cashew Cream
¾ cup raw cashews
2 tablespoons maple syrup
1 tablespoon brown sugar
1 teaspoon vanilla extract
Pumpkin Mousse
5 dates, pitted
1 15 oz. can pumpkin
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup
1 tablespoon brown sugar
Directions
Cashew Cream
Soak the cashews in enough water to cover for 2 hours.
Drain the cashews and puree in a blender or food processor with maple syrup, brown sugar, and vanilla until very smooth. Add 1-2 tablespoons of water if needed. Set aside.
Pumpkin Mousse
Soak the dates in warm water for 30 minutes. Drain.
Puree all ingredients in a blender or food processor until very smooth and creamy. Taste and add more sweetener or spice if you prefer.
Assembly
Carefully alternate layers of pumpkin mousse and cashew cream in a clear glass bowl or individual glass cups. Chill until your sweet tooth is ready for dessert! Serve with any of the optional toppings listed below!
Recipe Variations
Try any of these toppings for an extra crunch—½ cup walnut halves, ½ cup pecan halves, vegan ginger snaps (Newman’s Own are vegan!), and/or ¼ cup chopped candied ginger.
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