Nominations for the Lisa Shapiro Awards for Unsung Vegan Heroes

2016 Lisa Shapiro Awards for Unsung Heroes

Do you know a vegan activist who puts in hours of work to help raise awareness about animal cruelty, but doesn’t receive a great deal of recognition for their tireless efforts?

The Pollination Project’s Lisa Shapiro Awards for Unsung Vegan Heroes is your chance to bring that activist to the forefront.

For all of the details about this award—including nomination and prize information—check out this page.

Act quickly! Nominations are open through Friday, August 12, 2016. Our Hen House will announce the winners publicly on Saturday, October 1, 2016.


Maple Tahini Cookies

By Lori Stultz, VO Rocky Mountain Outreach Coordinator

Maple Tahini Cookies

If you love sweet—or in this case, savory—baked treats, but don’t love the time and energy that baking usually requires, this cookie recipe is your solution!

Renee Press, founder of Fire and Earth Kitchen, has really outdone herself with this maple tahini cookie creation! And a huge shout out to her for sharing this recipe with us!

These delightful goodies only call for seven ingredients, and they mix-up and bake in a snap!

I’ve to admit that I was a bit skeptical about these cookies, as it was the first time I’d ever come across a maple/tahini combo. However, I was blown away at how good they tasted! I’ll most definitely be making these for future holiday gatherings and potlucks.

I’d love to hear feedback from anyone else that gives this recipe a go!

7 Ingredient Maple Tahini Cookies

Yields 6-8 cookies.

Ingredients

  • ½ cup sesame seeds (optional)
  • ½ cup maple syrup
  • ½ cup tahini
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour

Directions

  1. Preheat oven to 400°F. Line baking sheet with parchment paper. Place sesame seeds in a bowl.
  2. Combine maple syrup, tahini, and vanilla in a medium mixing bowl and whisk to combine. Stir in salt and baking powder. Add flour and stir to incorporate. Dough will be sticky.
  3. Wet palms and form dough into balls about 2″ in diameter. Roll each in sesame seeds and place on parchment paper, spaced evenly apart.
  4. Bake for 10 minutes until golden, remove and let cool. Enjoy!

Health Survey: Participants Needed!

Aging Studies Image

Are you interested in taking part in a health survey about hormones, sex, and aging?

When the drug sildenafil citrate (trade name Viagra®) was introduced in 1998, it was an immediate huge seller, underscoring how prevalent and important erectile dysfunction (ED) had become. Although Viagra and other similarly acting medications remain widely prescribed, there are side effects and the potential for adverse interactions with other medications. Consequently, some men may not be able to take these medications while others may prefer not to or may be unable to afford them. For these individuals, effective lifestyle modifications would be an attractive option for addressing ED.

As men age, changes occur that affect both circulation and testosterone levels, which, in turn, affect male sexual functioning. Atherosclerosis, the buildup of plaques in blood vessels, which can impede circulation throughout the body, is the most common cause of erectile dysfunction. Diet and lifestyle factors are undoubtedly linked to circulation, which may explain why some men can maintain healthy sexual functioning well into old age. At the same time, testosterone is known to decrease with age, such that on average the mean levels in men over 60 are on the low end of normal. Just as they affect the circulatory system, diet, lifestyle factors, and overall health have been correlated with testosterone levels and sexual functioning. For example, obesity is linked to low testosterone.

Similarly, many women report symptoms of menopause that are highly problematic, such as hot flashes, decreased sex drive, vaginal dryness, and weight gain. In these cases, hormone replacement therapy (HRT) is considered the treatment of choice; however, a large number of women forego this option as taking these medications puts them at increased risk for breast cancer, blood clots, heart disease, and stroke, as well as side effects such as headaches, bloating, nausea, vaginal bleeding, and mood changes. Both diet and lifestyle factors may affect how women experience menopausal symptoms. For example, sources of phytoestrogens (e.g., soy), which are thought to substitute for declining estrogen levels, have been investigated as a dietary intervention for menopause with mixed results.

Although there is evidence that diet and lifestyle factors are associated with hormonal and sexual health as people age, there are still many open questions, especially regarding how people following diverse diets age, and how lifestyle factors and overall health interact with diet.

We are currently recruiting a diverse sample of participants, representing a variety of lifestyle and diet choices, for two survey studies, which we hope will be the largest to date investigating these questions. If you would like to be a part of these studies and are between the ages of 45 and 80, please enter one of the following links:

For women: surveymonkey.com/r/healthywoman2

For men: surveymonkey.com/r/Healthyman2

Cynthia Radnitz, Ph.D.
Fairleigh Dickinson University
Teaneck, NJ

Bonnie Beezhold, Ph.D.
Benedictine University
Lisle, Illinois


VO Embarks on Tour of India

kick-off talk in delhi

By Victor Sjodin, Director of Outreach

On January 14, I set out on a journey to India, where I’ll be touring for the next ten weeks. I’ll be leafleting all over the country, training local activists, and speaking to groups about effective animal activism.

The first two-and-a-half days were rough. I was violently ill on the plane with some sort of acute food poisoning that struck me about four hours into my 19.5-hours of flying. I considered going to the hospital in Istanbul during my layover, but I forced myself onto the connecting flight. I was about as sick as I have ever been. I decommissioned an area on the first flight, and on the second flight the attendants spoke to the pilot and wanted to call to see if a doctor was on board! I feared the possibility of being quarantined upon arrival, so I asked them not to do that.

When Kimberly Moffatt (who is traveling with me to help with outreach) and I made it to Delhi, we breezed through customs. Shweta from the Federation of Indian Animal Protection Organizations (FIAPO) and her colleague Prashant met us at the airport at 5:00 am. They insisted on meeting us that early, and we were so glad they came. They whisked us off to a hotel, where we immediately fell asleep. I was now running a fever and still feeling bad, but thankfully I slept it off in a 19-hour slumber.

At 8:30 am we were picked up by FIAPO’s stellar volunteer Verhaen. I participated in a meet-and-greet event and then gave a talk to about 20 activists and a few more curious newbies. Although I wasn’t in peak form, the talk went well. During my talk, the excitement for starting more leafleting in India was palpable. I was profoundly inspired by the activists we met and rode their enthusiasm through the day. One listener, Amit, made the highlight of my trip so far by telling me, “You’ve got your first convert in India.” After the talk he decided to go vegan, and he also leafleted with us that day.

Tina + Vic + Amit

We leafleted for an hour and change at a nearby upscale shopping area and park. It went really well. We reached mostly affluent youth, an ideal demographic. There were tons of readers, and we saw discussions started, people engrossed in learning, and two people stopped in their tracks to read the booklets from cover to cover. We did see some people discard the booklets, but we retrieved and re-used most of them. Although still physically weak, I felt a surge of inner happiness to see an idea come to fruition, as I have wanted to bring Vegan Outreach to India for a long time.

reading and walking

Culturally the things that hit me in India so far are the incessant symphony of honking horns of the street traffic, the passion of the incipient AR activist community here, and the fact that, except for the cab driver, everyone we have met seems to speak perfect English which makes for easy communication with new friends and the public.

We were also greatly impressed by FIAPO’s professional and warm staff and MFA’s Communications Consultant, Subru, who lives in India and flew up to join us for the week. Subru also delighted Kim when I asked him if there was an ethical way to interact with elephants (he is also a health inspector of elephants), and he offered to take us to see his 46-year-old rescued elephant when in Bangalore.

Our trip so far has been off to a great start! I’m beyond thankful to be on the mend so fast, and I’m overpowered by the kindness of the local activists. I hope to write more about our work soon. View more pics on Facebook here.

Namaste.


Cheesy Almond Gravy

By Lori Stultz, VO Rocky Mountain Outreach Coordinator

Vegans Go Nuts Cookbook

One of the most fun culinary hacks I’ve discovered since going vegan is all of the different ways nuts and seeds can be used. Gone are the days of simply grabbing a handful of almonds or sunflower seeds for a quick snack—even though that’s still a great way to enjoy them. I mean, just think about it. Nuts and seeds can be made into a variety of different oils, flours, butters, milks, sauces, and more!

Lucky for us nut and seed lovers, Celine Steen and Joni Marie Newman put together a beautiful cookbook all about, you guessed it, nuts and seeds!

Their book is titled Vegans Go Nuts, and I highly recommend it to anyone who keeps nuts and seeds as staple food items in their kitchen. It really doesn’t matter what kind you keep on hand—I can guarantee there’ll be at least a few recipes in this book that utilize whatever kind of nut or seed you have in your pantry.

For me personally, there are two main reasons why I liked the book. First, the authors offer helpful tips, like how many hours each type of nut or seed should be soaked if a recipe calls for a soaked batch.

Second, you don’t have to be a master chef or have a bunch of extra time on your hands to use this cookbook. Sure, it would be great if you could make your own nut butter, flour, or milk every time a recipe calls for it, but let’s be real—neither you nor I want to do that.

With this book, you have the luxury of having that information, but you can also just sub out store bought ingredients and still get fantastic results!

It took me quite a while to decide what I wanted to make and share, but I finally opted for this Cheesy Almond Gravy recipe. It’s a vegan spin-off of a non-vegan dish called poutine. I opted to pour it over roasted acorn, cauliflower, and broccolini instead. The results were great, however, I highly recommend cutting the recipe in half if you won’t be sharing it with anybody else. This recipe makes A LOT of gravy!

Enjoy!

Gravy and Roasted Veggies

Cheesy Almond Gravy

Yields about 4-5 servings (2 ½ cups).

Ingredients

  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • ¼ cup whole wheat pastry flour (if you’re gluten-free, any type of all-purpose gluten-free baking flour will work)
  • 1 cup unsweetened almond milk
  • 1 cup vegetable broth
  • 1 cup almond meal
  • ¼ cup nutritional yeast
  • ½ teaspoon black pepper, to taste
  • 1 tablespoon yellow miso

Directions

  1. Heat the oil over medium-high heat. Add in the garlic and sauté for 2 to 3 minutes, until fragrant. Whisk in the flour. Continue to cook and stir until a golden paste forms, about 2 to 3 minutes.
  2. Slowly whisk in the almond milk, vegetable broth, almond meal, nutritional yeast, and pepper. Continue to cook and stir until thickened and no lumps remain, about 5 to 7 minutes (if you prefer silky smooth gravy, blend with an immersion blender or transfer to a blender and mix until it reaches the desired consistency).
  3. Remove from the heat and stir in the miso.

Gira Expo Conciencia Animal Event Outreach in Mexico

By Katia Rodríguez, VO Mexico Campaigns and Spanish Media Coordinator

Gira Expo Conciencia Animal PPV

Last month, Emmanuel Márquez, Vegan Outreach’s Mexico Outreach Coordinator, and I were invited to the Gira Expo Conciencia Animal (GECA), a tour of events that promotes respect for animals, namely dogs and cats. GECA travels to various areas throughout our Mexican state, Nuevo Léon, and includes conferences, adoption opportunities, and spaying and neutering services.

It was a great occasion to do outreach because the people attending the event were already interested in helping animals. We felt that these individuals would be open to expanding their circle of compassion to farmed animals, but that they needed to be informed about the abuses that take place on factory farms.

Emmanuel and I, along with Vegan Outreach volunteers Constanza Zuñiga, Luis Zepeda, Carlos Contreras, and Ángel Ramírez set up a table at the GECA event in Monterrey, Nuevo Léon with information and tablets for Pay Per View (PPV).

 Volunteers Constanza Zuñiga and Luis Zepeda
Volunteers Constanza Zuñiga and Luis Zepeda

For those of you unfamiliar with PPV, it’s an effective form of outreach where people are typically paid a few dollars to view a short video that briefly describes the inhumane treatment of animals in the meat and dairy industries. Immediately following the video, viewers are prompted with a survey asking how likely they are to make changes to their diet.

Gira Expo Conciencia Animal PPV

Gira Expo Conciencia Animal PPV

Instead of paying people money at this event, we decided to give them a pack of vegan chocolate cookies instead. We wanted to debunk the myth that vegan food has no taste or is not good. Everybody loved them!

More than 150 people saw the video and over 300 received a leaflet. Most people who stopped to watch the video expressed interest in making changes to their eating habits! We engaged in some good conversations and invited everyone to visit the Spanish section of the Vegan Outreach website. We also told them about the Spanish Vegan Mentor Program, Programa Mentor Vegano.

Overall, this was a great and effective outreach event!

Gira Expo Conciencia Animal PPV


Pineapple Fried Rice

By Lori Stultz, VO Rocky Mountain Outreach Coordinator

Pineapple Fried Rice

If you’re like me, rice is one of those wonderful foods that you can prepare one night during the week and then have enough left over for at least three, and sometimes even four, more meals.

Rice is so versatile—it can serve as a tasty grain in a whole host of dishes. Heck, I’ve been known to reheat it for breakfast. I throw some in the microwave with a bit of soy milk, chopped banana and nuts, and little bit of cinnamon.

A few weeks ago, I made a tasty red vegetable curry, but, as usual, I had a ton of leftover rice. Not wanting to put much thought or effort into spicing up the leftovers, I Pinterest searched “vegan rice recipes,” and one of the first recipes to pop up was Pineapple Fried Rice.

I don’t actually recall eating fried rice before I went vegan, but I know a lot of my vegan friends make their own at home because the fried rice dishes offered in restaurants typically have scrambled egg mixed in.

This particular recipe stuck out to me because it puts pineapple front and center. Plus, I wanted to give fried rice a try.

This recipe was ridiculously simple! Since I already had the rice made, it took no time at all to put it together. The recipe I followed is pretty basic, but there is an endless list of add-ins that could make this dish even tastier than what it already is! Check out the notes at the end of the recipe for a few recommendations.

I also recommend checking out Vegan Huggs, the blog site I referenced to make this fantastic meal.

Pineapple Fried Rice

Yields about 4-5 servings.

Ingredients

  • 1 ½ tablespoons coconut oil (or preferred cooking oil)
  • ½ cup red onion, diced
  • 2-3 garlic cloves, minced
  • 2 teaspoons fresh ginger, grated
  • ¼ teaspoon red chili pepper flakes (optional)
  • 1 cup carrots, peeled and diced
  • 1 ½ cups pineapple, cut into 1″ cubes (fresh or canned—I used canned and simply drained the juice)
  • 1-2 tablespoons tamari sauce or soy sauce
  • 3 cups cooked rice (preferably 1 day old and chilled)
  • 1 cup green onion, chopped

Directions

  1. Heat coconut oil in a large pan or wok over medium heat. Add red onions, garlic, ginger, red chili pepper flakes (if using), and carrots. Saute 7-9 minutes, or until carrots are tender.
  2. Add pineapple and saute until slightly browned, about 4-5 minutes.
  3. Add tamari or soy sauce, rice, and green onions. Stir frequently and taste for flavor. If needed, add a touch more tamari or soy sauce or a pinch of salt.
  4. Cook about 4-5 minutes, until all ingredients are combined and heated through.
  5. Remove from heat and serve.

Recipe Variations

  • If you’re using coconut oil, it might be fun to sprinkle in some shredded coconut flakes. The oil and pineapple make this dish on the sweeter side, so the coconut would be a great addition.
  • If you’re missing the scrambled egg texture usually found in fried rice, try crumbling up ¼-½ of a block of tofu and adding it when you add the tamari or soy sauce, rice, and onions to the pan.
  • Throw in any other vegetable that you like—green peas, chopped zucchini, or even broccoli florets would pair nicely.


Easy Potato Salad

By Lori Stultz, VO Rocky Mountain Outreach Coordinator

Easy Potato Salad

Last weekend I attended a monthly potluck for the local vegan meetup group, The Boulder (and Beyond) Vegan Meetup Group. It was hosted at a new, nearby animal sanctuary called Luvin Arms Animal Sanctuary.

It was a wonderful afternoon! Everyone’s admiration was, understandably, directed at the animals. All of the potluck attendees got to meet the rescued pigs, goats, chickens, and horses.

Sara Broom and One of Four Luvin' Arms Rescued Pigs
Sara Broome and One of Four Luvin Arms Rescued Pigs
Lori Stultz and Bell
Lori Stultz and Bell

Boulder (and Beyond) Vegan Meetup Potluck

My inspiration to make summer-type dishes was—and still is!—running high, so I made a fatoush salad, which I will post about in the coming weeks, and a super easy potato salad.

This potato salad recipe is my aunt Connie’s creation. My aunt, who is also vegan, used to make this recipe when she’d come visit my family in the summer time. Neither she nor I were vegan during those years, but funnily enough, this salad is “accidently vegan”—meaning it didn’t have any animal food products in it to begin with!

Something that makes this potato salad unique is that it doesn’t call for mayonnaise. Therefore, it makes for a much lighter side dish and the herbs are much more pronounced than your typical potato salad.

Give it a try at your next family picnic and please leave me the reviews in the comment section!

Luvin' Arms Volunteers Monika Bunting, Julia Cameron Weingardt, and Cheryl Abbate
Luvin Arms Volunteers: Monika Bunting, Julia Cameron Weingardt, and Cheryl Abbate

Easy Potato Salad

Yields about 4 servings.

Ingredients

  • Two pounds red potatoes (about 5 medium sized potatoes)
  • ½ red onion or 5-6 green onions (chopped)
  • 1 cup grated carrots

Dressing

  • ⅓ cup olive oil
  • 4-5 tablespoons apple cider vinegar (you can always add more if you prefer the taste)
  • Herbs of choice to taste (I used dill and parsley)
  • Salt and pepper to taste

Directions

  1. Bring a large pot of water to a boil. Place the potatoes in the boiling water, cover, and reduce to a simmer.
  2. While the potatoes are boiling, chop the onion(s) and grate the carrots with a hand grater or food processor. Set aside.
  3. For the Dressing: Mix the olive oil, apple cider vinegar, herbs, salt, and pepper in a small bowl.
  4. When the potatoes are soft, which you can determine by puncturing the potato with a fork, drain the water.
  5. Dice the potatoes into one-inch cubes and combine with the onions and carrots in a large bowl.
  6. Add the dressing and mix well.

Recipe Variations

  • I chopped up about ⅔ cups of almonds and added them to the salad. It gave it an extra crunch and a little more texture.
  • Grilled asparagus, chopped celery, or a few chopped radishes would also taste excellent in this salad.

A Moment of Thought as We Go into ARNC

By Lisa Rimmert, VO Director of Development

Photo Credit: peacefirstorg.tumblr.com
Photo Credit: peacefirstorg.tumblr.com

Now is not the time.

This is not the place.

Those thoughts entered my brain last night and this morning as I considered bringing up a sensitive topic at the Animal Rights National Conference (ARNC), which begins today in Los Angeles.

The topic? Police brutality. State sanctioned violence against black men. Racism in general. What white animal rights activists like me can and should do about it.

Perhaps now you’re thinking, “It has nothing to do with us.” I have felt similarly. I too have those thoughts inside my head, telling me that this isn’t my business, that it’s not my place to say anything, that violence against black people has nothing to do with violence against animals. But after listening to black voices, including those of my coworkers, I will make it a point to ignore those thoughts in my head.

As many people have said, “Black lives matter more than white feelings.” People are being murdered. It’s too important not to address. And I’m precisely the person to say something.

As an animal rights activist, I stand for justice—for everyone. I stand against oppression in all forms. I speak up against violence, period.

As a white person, it’s my duty to use my privilege to speak up. And if you’re a white person reading this, it’s your duty too.

Yes, it’s uncomfortable to wade into the racial justice “arena.” I worry that I won’t say the right thing, do the right thing, be a perfect ally. I worry that people will judge me or misconstrue what I say. I worry that people will think my support of the Black Lives Matter movement means I condone or support killing cops (I don’t). But I need to recognize that, while I have the luxury of deciding whether to address this issue, my black friends and colleagues don’t have that choice. They’re living this. There’s no “arena” for them—there’s just everyday life. The black men who are being shot and killed by police are their brothers, fathers, uncles, and sons. With privilege comes responsibility.

There’s a lot of information online about what white people can do right now. A Google search will yield many great results. Some actions seem too small, but it’s the little things that accumulate to create cultures of injustice, so we need to change the little things to dismantle it too.

I won’t try to say what others have already said very eloquently. Instead I will do some reading and invite you to do the same. And when we’re mingling and listening to presentations at the ARNC, let’s have some of this information in our minds. Just like in our activism for animals, there’s a lot we can do if we put aside fear of judgment.

When we’re talking with fellow activists, let’s gently call them out if they make an unintentionally racist comment. Let’s question our own use of words that may perpetuate oppression. Let’s support activists of color by letting them know we’re here, and listening to them when they tell us what they need.

As I head to the conference, I do so knowing that it is the time. It is the place. There are too many people today who are grieving loved ones—the families of black men and the families of police officers—and it’s fitting and necessary that we include humans this weekend in our discussions about justice.