Vegetarian Resource Group Offers One $10,000 Scholarship plus Two $5,000 Scholarships to Graduating USA High School Seniors!
Northwest VEG is organizing a vegan meal delivery for Portland’s TSA workers and air traffic controllers this Sunday! Read on if you’d like to help by making food to share!
We all know about the government shutdown affecting federal workers, who have now gone without one paycheck and are facing an uncertain future. Workers here at PDX have been showing up and doing their jobs despite the shutdown, but many are living paycheck to paycheck and could use a little help. Drop off a vegan dish to share with PDX TSA workers and air traffic controllers this Sunday (the 20th) between 12 and 3:30pm.
Please bring your vegan dish (in a container you don’t mind sacrificing), along with a list of ingredients (allergens especially!) between noon and 3:30pm this Sunday (the 20th) to:
If carpooling out and being part of the delivery team is something you’d like to do, let us know and we will get you info about meeting points. A representative from PDX TSA is prepared to meet us at the airport at 4:15pm and everyone there is grateful for the contributions. Contact firstname.lastname@example.org with any questions.
Guidelines for what to bring:
- Vegan, so no dairy, eggs, honey, or any other animal product, please
- Nothing that needs immediate refrigeration or freezing
- Can be as simple as sandwiches, or as complex as a seitan wellington!
After our PDX delivery we will be meeting up for a 5pm - 8pm potluck at Multnomah Friends Meeting Hall, 4312 SE Stark St, 97215. Please join us to share a meal together and talk about other ways we can reach out to the Portland community over the coming year.
Adapted by Jill Schatz from a winning recipe from a Valentine’s Day cookie contest, this tasty, GF and heart-healthy cookie is perfect to bring to a holiday party. Download the recipe here.
Compiled by Northwest VEG Volunteer Coordinator Wendi Anderson, your guide to vegan Halloween candy! Check it out here.
Contributed by Christina Russell
Having a few sauce recipes under your belt is a great way to get a quick healthy meal put together on busy days. I really enjoy soy-based marinades and sauces because they are so versatile. On the night I made this recipe for dinner, I made a sauce to drizzle over the rice and veggies by stirring a little corn starch into the leftover marinade. The next day I added a teaspoon of the leftover teriyaki drizzle sauce to the juice of a small lime, and used it for dressing for a salad lunch. You could easily add other ingredients such as a little minced ginger or chili peppers, or change the proportions of some of the ingredients to suit your taste.
Contributed by Christina Russell
When I see fresh, ripe strawberries beginning to appear in my local market, it’s a sure sign that summer is just around the corner. We have a local star strawberry that’s so sweet and juicy, and there are only enough for a supply in Oregon – the Hood Strawberry grown by our local farmers. I picked up a couple of pints of ripe berries from New Seasons last week, and the depth and sweetness couldn’t be matched by the California berries I had bought the previous week at another market. The Hood berries had a wonderful aroma, and much deeper, richer flavor than the California berries, and they were extremely ripe, but not fuzzy. Here’s a recipe for enjoying our local strawberry harvest and helping to support our local farmers.