Compassionate Thanksgiving Potluck
Join Northwest VEG, other vegetarians, vegans and veg curious people as we celebrate community, good food and what it means to be a part of something good in this world. This 7th annual vegan Compassionate Thanksgiving potluck will stimulate your palate and give you the opportunity to meet new people.
Due to limited seating and the cost of facility rental and other expenses, pre-registration with payment of $5 per person is required. Children 10 and under are free. We sold out early last year, so please register soon. To register and check out more event info, go to: www.nwveg.org/thanksgiving.php.
When: Sunday, November 21 at 6 p.m.
Where: First Unitarian Universalist Church
Fuller Hall, 1011 SW 12th Avenue, Portland, OR 97205
NW VEG Bites and Events
We'd like to welcome our newest NW VEG Business Partner, Dr. Kracker, producer of vegan and vegetarian wholegrain spelt or wheat crackers and flatbreads that all provide a super satisfying "uber crunch." Available in eight stupendous flavors, the folks at Dr. Kracker make sure that every bite of each cracker bursts with texture, character, and gusto. Unique flavors include Seedlander which features spelt flour and five different seeds; Klassic 3 Seed or Seeded Spelt with sesame, sunflower, and flax seeds; and Pumpkin Seed Cheddar. These crackers aren't just delicious, they're also nutritious and loaded with protein and fiber. Samples and coupons are available.
Please support these and the rest of our NW VEG Business Partners, found at www.nwveg.org/businesses.php.
A vegan author event is also coming up. Alexandra Jamieson, author of Vegan Cooking for Dummies, will be speaking at Powell's City of Books (1005 W. Burnside location) on Tuesday, November 30 at 7:30 p.m.
An ideal companion to Living Vegan for Dummies, Vegan Cooking for Dummies provides vegans, and those thinking about becoming vegan, with more than 100 healthy and hearty vegan recipes.
Alexandra is a professionally-trained healthy gourmet chef, having studied at New York City's Natural Gourmet Institute for Health and Culinary Arts. She is a certified health and nutrition counselor. She also studied with ground-breaking pioneers in the field of nutrition at the Institute for Integrative Nutrition, which is accredited by Columbia University's Teacher's College and by the American Association of Drugless Practitioners.
Catching up with ReDirect Guide Program Manager Allie Callow
If there is one company in Portland that all healthy, green and eco-conscious businesses should have a connection with, it's the ReDirect Guide. The ReDirect Guide, and the incredible people behind it, are the eyes and the ears of everything sustainable in Portland. We all have a copy of their insanely popular annual green business and lifestyle guide. But the ReDirect Guide media company offers oh so much more. For instance, did you know that the ReDirect Guide created the first-ever credit card that offsets carbon emissions with each purchase? They also put on sustainable community events like the annual Green Sprouts Organic Baby and Family Festival. When they aren't producing their own events, you can find them co-sponsoring and exhibiting at other gatherings around town, along with providing business to business networking connections, speaking engagements, and other special projects.
Volunteer Spotlight on Wells Fargo Team Members
Among the 250 plus volunteers at VegFest held in September were five Wells Fargo team members. These volunteers contributed a total of 33 hours during VegFest, with an additional 10 hours volunteered by the teenage daughter and friend of one employee. I spoke with Carolyn Payne, a Volunteer Program coordinator at Wells Fargo, about their experience:
Q. How would you describe the employee response to the VegFest volunteer opportunity?
A. Wells Fargo Team Members who took part in the opportunity were excited to participate in the ongoing awareness of vegan and vegetarian diets.
Q. Some of the Wells Fargo volunteers were "Green Team" members. How did VegFest fit with the mission of the Green Team?
A. Since June 2008, "Green Team" members at Wells Fargo's Barnhart Center in Beaverton have focused on environmentally-related projects in the community and at the center, including sharing information about sustainable and organic foods that are grown and sold locally.
Living My Values
My vegan lifestyle is inevitably wrapped up with other values I hold in life, and sometimes, I just want to forget it all and be thoughtless. You know, toss the plastic bag in the garbage rather than washing it out and taking it to the one recycler I know who takes plastic bags. Or, carry home my take-out in the large plastic tray with the plasticware rather than ordering the one thing on the menu that comes wrapped in recyclable aluminum foil.
However, if I give up in those little moments, give in to what feels easier, shed the burden of responsibility, I weaken my belief that one person's daily actions and decisions really do add up and make a difference. Without that, a few days of headlines, morning radio news, the daily paper, and I'm feeling hopeless and helpless.
Small things count. This is what I chant to myself some days when I feel like driving to morning yoga rather than biking the flat, easy distance. Small things count.
Calling on Teachers, Parents, Students, and Nutritionists
The US Department of Agriculture is sponsoring a contest to develop healthy, kid-friendly recipes to be used in school lunch programs, and it would be great if some local schools were to get involved, submit some recipes, and win one of the prizes being offered. There are three recipe categories for this competition:
To submit a recipe, the school should form a small team consisting of a chef, a school nutrition professional, a student enrolled in grades 4 through 12, and at least one parent or member of the community. This team will develop, perfect, and prepare a nutritious and delicious recipe that features one of the three categories. Deadline for submission is December 30, 2010. More information can be found at http://www.recipesforkidschallenge.com.
- Whole grains
- Dark green and/or orange vegetables, and
- Dry beans or peas
Northwest VEG would like to encourage entries from Oregon and Southwest Washington schools. If you are interested, please email us at firstname.lastname@example.org.
Vegan Chocolate Pumpkin Pie
Submitted by Anne Goldfeld, NW VEG Volunteer Coordinator
Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in awhile to scrape large pieces of tofu down into the machine's blades. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu.
Melt the chocolate chips in a bowl in the microwave. Add the melted chocolate, salt, and spices into the food processor. Mix well and spoon it into the pie crust. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned).
- 1 350-g box of silken firm tofu, drained
- 1 heaping cup of cooked or canned pumpkin
- 1 cup sweetened vegan chocolate chips
- dash salt
- 1 teaspoon blended pumpkin pie spice
- 1 pie crust
If you're not a chocolate lover, simply replace the one cup of chocolate chips with one cup of brown or golden sugar, lightly packed.
Recipe of the Month: Banana Split Cupcakes
Combine dried cherries, almonds, chocolate chips and bananas - and you've got a party! Toss in some oat flour and garbanzo bean flour and you've got a complete protein meal wrapped up in these delicious little cupcakes!
- 1 3/4 cups oat flour
- 3/4 cup garbanzo bean flour
- 2/3 cup evaporated cane juice (or other dry sugar)
- 1/2 cup non-dairy chocolate chips
- 1/2 cup each: almonds and dried cherries (both chopped)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 bananas
- 1 3/4 cups non-dairy milk or water
- 2 teaspoons vanilla