NW VEG Events and Bites
For our complete calendar, visit nwveg.org/events.php
Race for the Animals is almost here - register today!
NW VEG's 2nd annual Race for the Animals is almost here! Sign up now for this 5K and 10K trail run/walk on Saturday, June 25 in Forest Park. Last year over 200 participants of all ages and paces ran, hiked, and walked the beautiful course. Following this year's race, all participants are invited to enjoy vegan goodies, energy bars and fruit to re-fuel those plant-strong bodies!
Race for the Animals is a fundraiser for NW VEG's education and outreach programs. The registration fee is $25 (before June 20). Late registration (June 20-25) will be an extra $5. An organic cotton Race T-shirt is an additional $10 (and only available before June 10th). Northwest VEG members will receive a $5 discount on participation.
This year's event will use "chip timing" for fast and accurate results! For more information and to register visit nwveg.org/race_for_animals.php
NW VEG Dine-out at Mash Tun: Saturday, June 18
June is for beer and burgers! If you haven't hit Mash Tun at 2204 NE Alberta, it's a fun little hang with a great black bean burger! There's a couple of other fun vegan/vegetarian items, too. So how about having a pint, play some pool and darts and just enjoy the wonderful weather that's coming our way. See you on Saturday, June 18 around 6pm. Bring a summer in your step and a good attitude. Contact Cat at firstname.lastname@example.org so I can get a headcount. Peace!
Portland Potluck (Westside) & Ann Gentry Presentation: Sunday, June 19
Northwest VEG is pleased to have Ann Gentry, author of Vegan Family Meals: Real Food for Everyone and The Real Food Daily Cookbook as well as founder of Real Food Daily restaurant in Southern California, as our presenter following the Northwest VEG westside potluck. Ann Gentry is a visionary, pioneer and food educator who continues to raise the standard of vegan cuisine. Ann has appeared on a multitude of television shows, including the Today Show, the Discovery Channel and the Food Network. Ann blogs about everything green, from her culinary travels to her life as a supermom, at www.realfood.com.
Currently, she can be seen on The Dish Network on the Veria channel hosting her own cooking show, Naturally Delicious. Ann will have copies of her new book Vegan Family Meals at the potluck.
Download a flyer and share with friends and colleagues.
Come to the potluck at 5, the presentation at 6:30, or both. The potluck and presentation will be at the West Hills Unitarian Universalist Fellowship, 8470 SW Oleson Rd., Portland. For more information, call 503-746-8344 or email email@example.com. A donation of $2–5 per person is suggested to help cover the cost of the room rental.
Vancouver Potluck and Oceans/Fish Talk: Thursday, June 23
The Northwest VEG Vancouver Potluck for June will feature Peter Spendelow, Northwest VEG President, talking about our oceans, the animals that dwell in and on the ocean, and what threatens them. The oceans are big, but not limitless. Parts are teaming with life, while other parts are nearly void, There is a lot about oceans and their inhabitants that we still do not know. Come hear some of the things we do know about our oceans and the fish and other life that dwells within. Peter has been an environmental specialist for the Oregon Department of Environmental Quality, and earned his Ph.D. in Zoology from the University of Washington.
The potluck will be at the Clark Public Utilities Service Center, 1200 Fort Vancouver Way, Vancouver, WA 98663. Very quick to reach from Portland. Exit at the East Mill Plain Blvd Exit (1C), head east 0.1 miles, and it is just south on Fort Vancouver Way. [See map] For more information call (503) 746-8344 or email firstname.lastname@example.org.
You can come just for the talk on fish and our oceans (starting at 7:30), come just to the potluck (starting at 6:30) or both. Hope to see you there.
Meatless 4th of July Picnic
Come join in the fun at Northwest VEG's annual 4th of July potluck picnic and celebrate the spirit of independence with delicious plant-based food. We'll meet at 1 p.m., July 4, at Raleigh Park, 3500 SW 78th Ave., between Beaverton-Hillsdale Highway and Canyon Road. The picnic will last until 5 p.m. Look for the Northwest VEG banner on the hill.
Please bring a plant-based main dish, salad, or dessert (we'll supply the drinks); figure the amount to serve 6 generously. Bring your croquet, badminton, bocce balls, or any other lawn or table games. We have reserved a number of picnic tables, but you may want to bring lawn chairs or blankets. Don't forget your tennis racquet if you play. A swimming pool at the park is available for a few dollars per person. If it looks like rain, we'll meet at West Hills UU Fellowship, 8470 SW Oleson Road. Check our website for updates, or call (503) 746-8344.
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 4–6 generously; increase the amount 4 servings for each additional person in your party/family. Northwest VEG potlucks are alcohol-free events.
Dinner Fundraiser for Bike & Build
Mitzi Liu is hosting a nine-course Asian vegetarian dinner to support the affordable housing cause on June 11, 2011 at 6PM. For more information, visit nwveg.org/events.php#276
Vegan Iron Chef Saturday July 10
Portland’s second Vegan Iron Chef Competition will feature three of the top vegan chefs from the Portland area will prepare dishes inspired by a secret ingredient for a live audience, vegan celebrity hosts, and a small judging panel. Renowned cookbook author Isa Chandra Moskowitz and local zinester and artist Nicole J. Georges will serve as hosts, with esteemed judges from Portland’s vegan community. The event will take place at Refuge PDX, 116 SE Yamhill, Portland. Tickets are $12 in advance, and $15 the day of the event (if not sold out). Last year’s event sold out in less than three days.
There will be an after party with live music immediately following the event. For more information or to purchase tickets, visit veganironchef.org
Northwest VEG Relishes our Business Supporters!
Every year - really every month - living a plant-based lifestyle becomes more common as well
as easier. Cookbooks and websites cater to vegan diets, shops display more plant-derived hard
goods, and restaurants -- even when not vegan - display more knowledge and veg options. And
of course, living in our maritime climate we have lots of fabulous produce to keep us healthy
and happy. Part of this bounty of options comes from our strong local community, and all of us
networking with and supporting veg-friendly businesses. We're pleased that so many businesses
also support Northwest VEG and our outreach. Over the last several months we've gained four
new Northwest VEG Business Members: Northwest Organic Farm a CSA with a farm stand
too, in the Clark Co. area; Veg Food & Fit, Wendy Gabbe Day's inspiring website focusing
on healthy living through physical exercise and delicious gluten-free recipes; David Gabbe's
Cooking Classes & Cookbook, with David helping a multitude of people transition to a veg
lifestyle over the last 20+ years; and Heidi Ho Organics, bringing us a delectable assortment of
vegan cheeses. Read on to find out more about each of these NW VEG supporters, plus visit our
website at www.nwveg.org/businesses.php for a complete listing of our Business Members.
We hope you'll support them too!
Calling All Youth, ages 2-22!
We need your input to make VegFest even more fun for people your age. We'd love your help by answering the following questions:
I look forward to your thoughts on these subjects and more! Please email Anne at email@example.com with your ideas, or let me know if you want to meet up at the June 19th potluck.
- What is your favorite thing to do at VegFest?
- What other speakers, activities, food, etc. would you like to see at VegFest?
- Can you help get the word out about VegFest to your friends, school, groups, etc.?
- Would you be interested in planning an activity at VegFest for your peers or younger kids?
This month we are pleased to feature Richard Crimi, one of NW VEG's outstanding Community Outreach Champions. Check out our volunteer page nwveg.org/volunteer.php to find out more about this and other opportunities. The next Community Outreach Champion workshop is tentatively scheduled for Sunday, July 17, just prior to the Eastside potluck. Mark your calendars and/or email Anne at firstname.lastname@example.org for updates!
1. How long have you been veg and why?
Most of the past 15-20 years, doing a slow unwind of things in my diet. In the late 80's I started subscribing to Vegetarian Times and trying out some recipes. I eliminated red meat from my diet on July 4, 1993 to celebrate the holiday. Next was dairy, ordering a plain pizza with no cheese and watching the puzzlement on the face of the store clerk. In the mid 90's I went on a 10-day backtrip to the high Sierras and, to my delight, the meals had no meat or dairy. I began cooking all my meals from vegetarian and raw cookbooks. I've been all veg for 4-5 years now, eliminating all animal products from my meals.
The initial attraction for me was to improve my health. Then I began learning about the environmental impact. The most endearing, though, is perhaps when I finally grasped what it does to the animals. That started with a trip to Lighthouse Farm Sanctuary around Thanksgiving in 2000 and seeing all the animals interact and hearing their stories. Now I can't bear the thought of how mean it is for cows, scary for pigs, or cruel for fish and chickens to be confined, caught and slaughtered. How would you like that done to one of your family members?
James McWilliams and Eating Sustainably
According to James McWilliams, author of Just Food, the most important thing Americans can do to curb global warming is to eat a plant-based diet. If not a completely vegan diet, then a "radical reduction" of animal products is necessary--ideally decreasing from the average 260 pounds of meat per individual down to 12 pounds per year.
McWilliams recently spoke in Portland about eating sustainably, but it was not until the Q&A that he told the audience he was vegan, stating, "I don’t touch any animal products, whatsoever." He was promoted as someone willing to speak his mind, even if what he has to say is "currently unfashionable," but reducing meat consumption was not a prominent part of his talk. I wondered why.
Is eating an all-plant diet still considered extreme and controversial? Vegan from the Inside, a comprehensive study of vegan lifestyles published for free online (http://perfectformuladiet.com/wp-content/uploads/2011/02/Vegan-from-the-Inside-rept.pdf) suggests otherwise. The study shows many "average Joes" outstandingly happy with their herbivorous diet and illustrates what so many authors, doctors, and celebrities have been recommending for our health and the health of the planet.
Last month I returned from an exciting one-week cruise that was held from February 27 to March 6, called "A Holistic Holiday at Sea." This year's annual adventure took place on a luxury Italian ship that left from Fort Lauderdale, Florida and toured the Caribbean. The cruise had stops in Jamaica, the Cayman Islands, and Mexico.
The cruise was about offering a relaxing and educational vacation with many classes and lectures on holistic living and natural health. Many of the topics included diet, cooking, acupuncture, homeopathy, massage, and spiritual practices such as chi gong, yoga, and meditation. All of the food was vegan, vegetarian, and macrobiotic and was prepared by a great chef. The best part? All of the food was amazing. Also, there were many social events, such as a pizza night (using Daiya cheese) and several ice cream nights (using Coconut Bliss), along with a large dance party on the closing night--with, of course, more Coconut Bliss ice cream.
Vegan Danish Rice Pudding
Being of Danish decent, every Christmas my mother makes traditional Danish rice pudding and every year I sit and watch as my family devours it. Well, I finally veganized our family recipe and dare I say think that it is even better than the original! It's so good I'm contemplating a new family tradition of making it for every holiday.
Almond Whipped "Cream"
- 1 ½ cups raw almonds
- 1 1/3 cups water
- 5 T unrefined sugar
- 2 tsp almond extract
- ¼ tsp salt
- Place almonds in a jar or bowl and fill with water. Soak 4-8 hours. Drain and rinse.
- Put everything in a blender and blend until very smooth. Add more water if needed to blend.
- Put cream in a bowl and refrigerate for 1 hour or until cold.
- 1 cup brown rice (uncooked) (basmati or long grain)
- 4 cups almond milk or other non-dairy milk
- 3 ½ T unrefined sugar
- 1 tsp almond extract
How to Combine:
- Rinse rice and add to a sauce pan with the remaining ingredients.
- Cover, bring to a boil, turn to low and simmer for 2 1/2 hours or until all liquid has been absorbed.
- Remove from heat and place porridge in a glass container and refrigerate 1 hour or until cold.