Northwest Veg
November 2009
Vol. 39
"The highest realms of thought are impossible to reach without first attaining an understanding of compassion."

Latest News...
» Compassionate Vegan Thanksgiving Potluck
» Celebrate the Season via NW VEG & Partners!
» Dine-out at Green Wok on November 14
» NW VEG Volunteer Spotlight: Deanna Cintas
» Recipe of the month: Mac 'n' Bean "Cheese"
» Veganic Gardening for the Home Gardener
» Upcoming Events
» Business Partners
» Member Discounts
Connect with US!
Twitter  FaceBook

Contact US!

To unsubscribe,
click here.

Compassionate Vegan Thanksgiving Potluck

Northwest VEG is in the midst of planning our 6th annual Compassionate Vegan Thanksgiving Potluck to be held at 5 p.m., Sunday, Nov. 22. We're excited to be returning to the Seventh Day Adventist church in Beaverton (14645 SW Davis Rd., 97007) where a sold-out crowd last year of nearly 200 people enjoyed amazing food, dessert and entertainment.

We anticipate the event will fill quickly, so we encourage everyone to register early. Due to limited seating and the cost of our extra holiday desserts, pre-registration with payment of $5 per person is required. Please click here to download a registration form. Or, if you'd like to sign-up via PayPal, send Janet an email at: and include the following info: 1) Your name 2) Phone number 3) Number of people in your party (please specify if any are 10 & under) and Janet will send you the PayPal link.

NW VEG will provide beverages and desserts from Sweetpea Baking Co. and Bishop's Vegan Gelato. We ask that all attendees bring especially generous vegan potluck dishes to share. Check out more event details at


Celebrate the Season via NW VEG & Partners!

Volunteerism is skyrocketing in this depressing economic era, but financial giving for non-profits is understandably taking a nosedive. And with most of us being more cautious with our consumerism, most businesses are also hurting. Yet Northwest VEG still has a lot to celebrate due to the generous support from our growing number of business partners--businesses that have made NW VEG a priority. I feel the same priority toward them and hope you will too. Let's make a special effort to give them our business when we can and sustain our veg community! Check out all our wonderful business partners at

In these hard times, we definitely could use your membership support and year-end donations, too! Please consider joining, renewing, or giving gift memberships. We are including a great package of full-product and dollars-off coupons (some from restaurants) worth more than the price of single memberships, plus at the Family membership level or higher we include a subscription to VegNews magazine!

For membership information (or to join or donate via Paypal) visit us at or call Jill Schatz at 503-297-8435. Enjoy the season and our friendly, compassionate community.


Dine-out at Green Wok on November 14

On Saturday, Nov. 14 at 6:30 p.m. we'll be dining on the west side! If you attended VegFest this year, you probably saw or sampled a new vegan restaurant, Green Wok. They had an onslaught of us veg-minded folks after the event, and the reviews are positive. Green Wok is located at 11137 SW Capitol Hwy, 97219. They've got room for 24 of us, so get your RSVP in early. Always let me know if you can't make it, preferably before the 14th, as I don't usually make adjustments to the dining list on that day. Look forward to seeing you then! Email Cat with your name or call (503) 778-0223.

NW VEG Volunteer Spotlight: Deanna Cintas

How long have you been veg and why?
I have been vegan for a little more than three years, and before that I was pescetarian for about three years as well. I initially came to be pescetarian for environmental reasons, mainly after reading Howard Lyman's book The Mad Cowboy. It was after reading his second book, a couple years later, No More Bull, that I decided I was ready for the next step. Because I love pasta and sandwiches so much and I'm not a huge fan of nuts and seeds, I decided to choose the vegan lifestyle instead of the raw lifestyle.

What's on your dinner plate?
It varies, but my staple is potatoes. Today for breakfast I had cereal with pomegranate soymilk, and for lunch I had a dish with couscous, zucchini, and mint. Oddly enough, no potatoes.


Recipe of the month: Mac 'n' Bean "Cheese"

This is by no means your typical "mac 'n' cheese" that is high in fat, calories, and animal protein. Instead, I used navy beans as the base for the "cheese sauce." By doing this you get all the goodness of beans including protein, fiber, vitamins, and minerals. Each serving has less than 5 grams of fat and more than 10 grams of fiber (if whole grain noodles are used). Enjoy!

  • 2 cups cooked navy beans
  • 1 1/4 cups water
  • 1/4 cup nutritional yeast
  • 2 Tbsp tahini
  • 1/2 tsp salt (or more to taste)
  • 1/4 tsp garlic powder & paprika
  • Pinch turmeric and cayenne (optional)
  • 2 1/2 cups dry pasta (I recommend brown rice noodles)

Veganic Gardening for the Home Gardener

Are your veggies carnivores?
Most conventional, organic, and even backyard garden produce is commonly grown with factory farm and slaughterhouse by-products, such as bonemeal, bloodmeal, feathermeal, fishmeal, egg byproducts (ground up live male chicks), and tankage (a euphemism for everything left over), plus animal manures from these and other sources.

Why is this a problem?
Using these animal by-products creates a potential public health risk for spongiform encephalopathies (Mad Cow Disease) and possibly other zoonotic diseases, plus contamination of produce by E.coli, salmonella, campylobacter, listeria, etc.--not to mention the potential residues of hormones, antibiotics, pesticides, heavy metals, GMOs, and parasites commonly found in manures.

Isn't it natural to use manures and decomposing tissues as fertilizer?

©2009 Northwest Veg   |   To unsubscribe, click here.
Go Vegan!