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!


Vegan Eats World by Terry Hope Romero

Reviewed by Josie Moody.

What’s one of the best things about being vegan? Testing out new recipes, of course!

I had the perfect opportunity do so using Terry Hope Romero’s newest cookbook, Vegan Eats World: 300 International Recipes for Savoring the Planet.

Her previous cookbooks, Veganomicon, Vegan Cookies Invade Your Cookie Jar, and Vegan Cupcakes Take Over The World all have homes in my cookbook library.

This book was user friendly in so many ways. It has easy, readable directions, colorful pictures and a mixture of recipes that left me wondering how one woman could continue to come up with interesting and tasty ways to prepare food.

I flipped through the pages, trying to decide which recipes would, literally, make the cut. Although the book focuses on dishes from around the world, I wanted to choose twists on something familiar. I also didn’t want to blow my grocery budget on expensive, obscure ingredients. Luckily, it was easy to do as recipes are categorized based on the time needed to prepare, ingredients, level of difficulty, expense, and more.

See below for the three recipes I chose and how they turned out.

I look forward to using Vegan Eats World again and again as I go on many more excursions, all from the comfort of my own kitchen!


Peruvian Purple Potato Salad

From Vegan Eats World

1 1/2 pounds purple potatoes
3 tablespoons aji amarillo paste
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon sea salt, or to taste
A few twists of freshly ground pepper
4 scallions, sliced as thinly as possible
3 ripe red tomatoes, core and seeds removed and finely diced
1/2 cup Kalamata olives, pits removed and sliced
1 ripe avocado, diced into 1/2 inch chunks and tossed with 2 teaspoons lime juice
3 tablespoons finely chopped fresh cilantro or parsley

Directions:

1. Peel the potatoes, dice into 1 inch cubes, place in a 3-quart pot, and cover with 3 inches of water. Bring to boil over high heat and simmer for 18-20 minutes or until very tender, then drain.

2. In a mixing bowl whisk together aji amarillo paste, olive oil, lime juice, salt and pepper. Add 1 cup cooked potato chunks and with fork or potato masher, mash the potato into a chunky puree. Add the remaining potatoes, scallions, tomatoes and olives. Use a rubber spatula to fold the potatoes into the dressing.

3. Mound the salad onto a serving platter or into deep bowls and arrange chunks of avocado on top. Sprinkle with cilantro and serve immediately.

Like many recipes, the part that actually took the longest was preparing the items for the dish. After everything was measured out, chopped and whisked, creating the actual salad was almost effortless.

My biggest concern while preparing it was that it would be dry due to the starchiness of the potatoes. This, however was not the case, as the lime-salt-olive oil-aji amarillo blend created the perfect amount of moisture, with a hint of flavor that by no means overwhelmed the dish. I was pleasantly surprised as well with how much the chopped kalamata’s added a zesty complement to this side.

A couple of notes: If you cannot find aji amarillo, curry paste (available in most grocery stores) could work as well. This potato salad also tasted great reheated the next day for my lunch. It seemed to absorb more of the flavor, and some leftover peas I tossed in there were a great addition.


Chocolate Chip Cookies

Recipe for simple Vegan Chocolate Chip Cookies on the Vegan Outreach blog!

By Toni Okamoto

Who doesn’t love homemade chocolate chip cookies? In addition to tasting just like your grandma’s cookies, this recipe is easy to make and you probably already have all the ingredients in your pantry. They’re perfect for potlucks, movie nights, and Santa Claus loves them, too!

Ingredients:

  • 3/4 cup sugar
  • 1/2 cup margarine, room temp
  • 1/2 cup canola oil
  • 1/4 cup water
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups non-dairy chocolate chips

Directions:

Preheat oven to 375°F.

In a medium bowl, beat sugar, margarine, oil, water, and vanilla.

In a large bowl, mix the flour, baking soda, and salt.

Add liquid mixture and chocolate chips, and mix well.

Scoop spoon-sized portions onto a cookie sheet and bake for 8 to 10 minutes.


Peach Frozen Yogurt

P1030725

By Toni Okamoto

Summertime weather has officially taken over my hometown Sacramento, California! Since the outside temperature is a blistering 108 degrees, the last thing I want to do is use my oven to make a dessert. I whipped this up in minutes and it was perfectly cooling and magically delicious!

For the non-dairy yogurt I highly recommend Silk’s new creamy yogurt. It’s easy to find in many conventional grocery stores, and tastes much better than dairy yogurt!

P1030714

Ingredients:

  • 1 16oz bag of frozen peaches
  • 1/2  cup plain or vanilla non-dairy yogurt
  • 3 tablespoons of agave
  • 1 teaspoon fresh lemon juice

P1030718

Directions: Add all the ingredients to a food processor or high powered blender, mix until creamy (about 2-3 minutes). Be careful not to over-blend to avoid melting.


Lighter Culture

Pasta Puttanesca

By Jon Camp, Vegan Outreach Executive Vice President

Whether you’re new to vegan eating or are a long-time vegan looking to shake things up in your kitchen, eating vegan just got a lot easier, thanks to Lighter, a Boston start-up. Lighter provides a personal nutritionist who creates your custom menus and has all your groceries delivered right to your door. The company is on a mission to make healthy eating convenient, affordable, and delicious.

How it works is: You sign up for a meal plan, and once a week, Lighter delivers a week’s worth of groceries and the recipes for however many meals you selected. You can select which ingredients you don’t wish to be in your recipes, the ideal amount of prep time you’d like, and you can pause your plan for as long as you need.

Around a month ago, I decided to give this a shot. I opted for the plan that provides 9 meals a week. I asked that olives (yuck) not be included in my recipes, but that anything else was fair game, and that prep time for my average meal be 15-30 minutes. I pay $65 a week, and each Monday, a friendly individual knocks on my door with a bag full of fresh fruits and vegetables, grains, legumes, spices, and some snacks. I receive an email with my recipes for the week, and I’m all set.

Some of my favorite meals so far have “Quick Thai Chickpeas,” “Pasta Puttanesca,” and “Zesty Sweet Potatoes & Black Beans.” Not only are these meals more consistently delicious, interesting, and healthy than what I had been eating in my pre-Lighter days, they’re remarkably simple to make and I’m not having to hem and haw over what I’m going to eat or where I’m going to find the recipe. I’m a busy guy, and I’m not known for my culinary creativity. Having a variety of pre-designed healthy meals has been a big boon to my wellbeing; I feel great while on the plan, and I’ve shed a few pounds that I had been wanting to shed.

Lighter now delivers in: Atlanta, Austin, Boulder, Boston, Chicago, Denver, Houston, Los Angeles, New York City, Philadelphia, Portland, San Francisco, San Jose, Seattle, and Washington, D.C.

To learn more, visit www.lighterculture.com.


Pumpkin Oatmeal

pumpkinoatmeal

By Toni Okamoto

  • 1/2 (14-ounce) can pumpkin puree
  • 2 cups unsweetened almond milk
  • 1/4 cup raisins
  • 1/8 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice
  • 1 cup oatmeal
  • 1/4 cup pumpkin seeds
  • maple syrup, to taste

In large saucepan over high heat, combine the pumpkin puree, almond milk, raisins, salt, and pumpkin pie spice. Bring to a boil.

Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.

Once the oatmeal is cooked, serve with maple syrup and pumpkin seeds to sprinkle on top.


Pumpkin Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies by Vegan Outreach

By Toni Okamoto

It’s fall and I want pumpkin everything! Starting with these delicious cookies!

Ingredients:

  • 1 C vegan butter, at room temperature
  • 1/2 C brown sugar
  • 1/2 C granulated sugar
  • 1 C pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1/4 C apple sauce
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 C flour
  • 1 C non-dairy semi-sweet chocolate chips
  • 1/2 C chopped walnuts (optional)

Directions:

  • Preheat oven to 350 degrees. In a large bowl, mix brown and granulated sugars until creamed. Add pumpkin, vanilla and apple sauce and mix well.
  • Add dry ingredients and mix thoroughly. Fold in chocolate chip and walnuts, if using.
  • On a greased pan, place flattened cookie dough at the size of your preference. I made 12 large cookies, as photographed. Bake for 12-15 minutes, until they look dry – but try not to burn the bottom.
  • Let sit until cooled. Enjoy!

Veggie Pot Pies

By Sharon Palmer, Guest Blogger

Looking for an easy, vegan comfort meal-in-one? I’ve got your number with these easy, individual pot pies. Filled with veggies—zucchini, corn, carrots, peppers, onions—and tempeh, these savory mini pots of stew are topped with whipped potatoes and browned in the oven. The next time you’re making mashed potatoes, save the leftovers for this recipe and you can make it no time!

potpie

Ingredients:

1 tablespoon olive oil
4 medium heirloom carrots (or orange carrots)
1 onion, diced
2 cloves garlic, minced
2 small zucchini, sliced
1 small bell pepper (green, red, yellow or orange)
1 cup frozen corn (or fresh, shucked)
1 teaspoon poultry seasoning (vegetarian seasoning blend)
1 teasapoon parsely flakes
½ teaspoon celery salt
½ teaspoon dried mustard
¼ teaspoon black pepper
Pinch sea salt
2 cups vegetable broth
1 ½ tablespoons flour
1 teaspoon vegan worcestorshire sauce
6 ounces tempeh, sliced
2 cups prepared mashed potatoes
Chives, chopped

  1. Heat olive oil in a large sauce pan.
  2. Add carrots, onion, garlic, zucchini, and bell pepper and saute for 10 minutes.
  3. Add corn and seasonings. Mix flour into broth and add to saute pan and stir well. Stir in worcestorshire sauce and tempeh.
  4. Simmer, covered, stirring frequenlty, for an additional 10 minutes, until vegetables are just tender.
  5. While vegetables are simmering, preheat oven to 400 F.
  6. Divide vegetable stew among 4 oven-proof soup or mini-casserole dishes. (May place all of stew into one larger dish, if desired). Top each dish with ½ cup mashed potatoes, smootihng over surface of stew. (If using one large dish then use the entire recipe of mashed potatoes to cover surface.
  7. Place dishes on the top rack of the oven and heat for 15-20 minutes, until mixture is golden on top.
  8. Remove, garnish with chopped chives, and seve immediately.

Makes 4 servings

Sharon Palmer, RDN, The Plant-Powered Dietitian™, is an award-winning food and nutrition expert, journalist, and editor. She is author of The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Health, Beginning Today (The Experiment, 2012) and Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes (The Experiment, 2014). Sharon also is editor of Environmental Nutrition, nutrition editor of Today’s Dietitian, blogger for The Plant-Powered Blog, and publisher of her monthly The Plant-Powered Newsletter. Living in the chaparral hills overlooking Los Angeles with her husband and two sons, Sharon enjoys visiting her local farmers market, gardening, and cooking for friends and family.


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!