Northwest Veg
Vol. 56
"The greatness of a nation can be judged by the way its animals are treated."
--Mahatma Gandhi

Latest News...
» NW VEG Events
» Keeping Up with Northwest VEG - Volunteer Opportunities
» Race for the Animals - Sign up today!
» Volunteer Spotlight: Julia Guthrie
» Business Spotlight: Food Fight! Vegan Grocery
» Vegan Summer Camp Trains Youth Activists
» Recipe of the Month: Wildly Simple Beans and Rice Bowl
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NW VEG Events

For our complete calendar, visit

April Dineout
Saturday, April 9, 5:30 p.m.: Join us at Green Wok, a SW Portland family-run restaurant, known for its friendly service and tasty vegan Chinese-style food. Lots of tofu, mock meats and fresh veggies, plus generally a daily special or two. Cat is on vacation this month, so please RSVP to, by April 5th appreciated! For more info on Green Wok, visit

Monthly Portland Potluck and Julie Hasson demo on April 17
Come join NW VEG on Sunday, April 17 from 5 to 8:30 p.m. for our regular Portland potluck and cooking demo by Julie Hasson, as she demo's recipes from her new cookbook Vegan Diner. Vegan Diner is a collection of recipes that provides guilt-free comfort-food indulgence for vegans everywhere. Come to the potluck at 5, the presentation at 6:30, or both. The potluck and the talk will be at the West Hills Unitarian Universalist Fellowship, 8470 SW Oleson Rd., Portland.

Monthly Vancouver, WA Potluck on April 28
The Vancouver potluck is being held Thursday, April 28 at 6:30 p.m. at the Clark County Public Utilities Community Room, 1200 Fort Vancouver Way in Vancouver, WA. The location is right over the bridge at I-5, exit 1C and is very quick to reach from Portland. Immediately following the potluck at 7:30 p.m. will be a guest presenter, TBA.

Note: For the potlucks, please bring a plant-based (no animal products, including honey) main dish, salad, or dessert; a card listing its ingredients; and plates and utensils for your use. Need plant-based ideas? Click here. If you come alone, figure the amount to serve 46 generously; increase the amount 4 servings for each additional person in your party/family. Northwest VEG potlucks are alcohol-free events. For more information, call 503-746-8344 or email A donation of $25 per person is suggested to help cover the cost of the room rental.

Keeping Up with Northwest VEG - Volunteer Opportunities

NW VEG would not exist if not for passionate and dedicated volunteers! Whether you're looking for a one-time project or a longer term commitment, there's a good chance we have a match for your interests, skills, and goals. Here are a few featured opportunities:

Eastside Potluck Coordinator
Public Relation/Media Guru
Business Membership/Discount Program Coordinator
VegFest Volunteers
Northwest VEG Board Meetings Open to Members!

Read on to find out more info about these positions and more! For more opportunities, please visit To learn more or get started, contact Anne at!

Race for the Animals - Sign up today!

For event information and to register, please go to:

Volunteer Spotlight: Julia Guthrie

This month's Volunteer Spotlight is part one of a special double feature, introducing Julia Guthrie as the new co-editor, with Anne Kornfeld, of the NW VEG Thymes. Many thanks to outgoing editor Erin Floresca for her service in helping to make the Thymes into the high quality production you see before you!

Q: How has being veg impacted your life?
I've lost weight, my cholesterol went down, I sleep better, and have more stable energy (no blood sugar lows). I love to cook now. I've made wonderful friends because of our shared veg connection. I am more peaceful and happy. I have more energy. I've discovered a lot of new and different restaurants because I'm always on the hunt for a new place with great vegan offerings. And I've had the pleasure of introducing friends and family to great vegan food. I love when people rave about the taste and are amazed it's all vegan!

Business Spotlight: Food Fight! Vegan Grocery

NW VEG regularly spotlights our Business Members; we hope you'll support them too! For a complete list, visit

Question: Where can you find Vega Sport Performance Protein sandwiched between Yummy Earth Organic Pops and best-selling cookbook, Appetite for Reduction? How about recent VegNews Best-of-Show winner, Sophie's Kitchen Vegan Calamari? And Sweet and Sara's ever popular marshmallows and smores? And where on earth would you go if you were hunting down vegetarian haggis? The answer is simple: Food Fight!

Tucked between Herbivore Clothing Co. and Scapegoat Tattoo in the world famous "Vegan Mini Mall" on SE Stark, Food Fight! is Portland's only, and one of a few in the country, 100 percent vegan grocery store. An unassuming storefront, most passers-by would probably mistake Food Fight! for a small neighborhood convenience store, but step through the doors and what you'll find will delight and surprise you.

Vegan Summer Camp Trains Youth Activists

Nora Kramer, Executive Director of Youth Empowered Action (YEA) Camp, is thrilled to be able to introduce YEA Camp to Northwest VEG members who may not be familiar with it. YEA is a residential week-long vegan summer camp for youth 12-17 who want to make a difference in the world. YEA Camp began in 2009 in California and expanded to Oregon, in Molalla, in 2010, and our second summer in Oregon is just around the corner, this year at a larger venue in Corbett, at a beautiful spot in the Gorge.

YEA's mission is to provide youth with an educational experience that empowers them with the knowledge, skills, confidence and community for a lifetime of bold leadership for social change. Our camp is first and foremost about activism and supporting young people in making a difference on progressive social issues.

Recipe of the Month: Wildly Simple Beans and Rice Bowl

Here's a really simple bowl that is quite tasty, easy to prepare, and healthy, too. And if you make enough beans and rice, you can have them on hand for meals to come!

  • 1.5 cups long grain brown rice
  • 1 cup wild rice
  • 3.5 cups water

  • 1/3-1/2 cup beans (black, pinto, kidney, etc.) (per person)
  • 1-2 cups raw greens (kale, collard, etc.) (per person)
  • 1 T oil (flax, hemp, sesame or olive) (per person)
  • salt (to taste)
  • salsa (to taste)
  • avocado (to taste)

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