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Northwest Veg
November
2012
Vol. 75
 e-Thymes
The kindness one does for an animal may not change the world..... but it will change the world of that one animal.
--unknown

Latest News...
» Compassionate Thanksgiving Vegan Potluck
» Films to Change the World Series: Vegucated
» NW VEG & Community Events
» Fall(ing) Into Veganics (vegan + organic)
» Volunteer Spotlight: Larry Simpson
» Ask the RD: Alison Ozgur
» Recipe of the Month: Shiitake Tornadoes in Cashew Cream Sauce
» Check out our Business Supporters
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info@nwveg.org
volunteer@nwveg.org
nwveg.org
503.746.8344

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Compassionate Thanksgiving Vegan Potluck

On Sunday, November 18, at 6:00pm, join Northwest VEG, other vegans, vegetarians, and veg-curious as we celebrate community and healthy plant-based food.

This 9th annual vegan Thanksgiving potluck will stimulate your palate and give you the opportunity to meet new people. We're anticipating our largest potluck ever! The event will be held in Benson High School's cafeteria, 546 NE 12th Ave., Portland 97232.

Due to the cost of the facility rental, pre-registration with payment of $5 per person is required. Children 10 and under are free.

Registration Open, Click Here!

Need a holiday gift for family or friends, or even for yourself? Come to the NW VEG Membership table at Thanksgiving and buy a first-time membership, complete with a gift bag filled with vegan goodies and coupons. Renew your lapsed membership in NW VEG or renew early and receive a 'thank you' package too!

Northwest VEG will provide beverages. Please bring especially generous potluck dishes to share: a plant-based main dish, side dish, salad, bread, or dessert, a card listing its ingredients in dark ink and clear print, and plates and utensils for your use. If you come by yourself, figure the amount to serve 8-10; increase the amount by 4 servings for each additional person in your party/family.


 
Films to Change the World Series: Vegucated

In partnership with the Multnomah County library system, we bring you a film series that could change the way you see the world. We continue with Vegucated. Join us on Sunday, November 4, at the Multnomah County Hollywood Library located at 4040 NE Tillamook St, Portland. Doors open at 1:30pm. The event runs 2-4:30pm. Following the film, there will be a Q & A with dietitian and author Alison Ozgur, R.D.

Vegucated is an award-winning, guerrilla-style documentary that follows three meat and cheese loving New Yorkers who agree to adopt a vegan diet for six weeks. There’s Brian, the bacon-loving bachelor who eats out all the time, Ellen, the single mom who prefers comedy to cooking, and Tesla, the college student who avoids vegetables and bans beans. They have no idea that so much more than steak is at stake and that the fate of the world may fall on their plates. Lured with true tales of weight lost and health regained, they begin to uncover hidden sides of animal agriculture and soon start to wonder whether solutions offered in films like Food, Inc. go far enough. Before long, they find themselves risking everything to expose an industry they supported just weeks before.


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NW VEG & Community Events

Fundraiser for Furry Friends
When: Thursday, November 8, between 3-8pm
Where: Downtown Veggie Grill (508 SW Taylor St, Portland, OR ). Mention the fundraiser and 50% of your food & beverage purchases will be donated to Furry Friends!
Details: Furry Friends is a non-profit 501(c)3 organization founded in 1999. They are a NO KILL organization with a mission to help homeless, abandoned, and abused pets by providing: education in the community, spaying and neutering, foster shelter, and medical care until the pets are rehomed.

Free Vegan Thanksgiving Cooking Class
When: Monday, November 12, 7-8:30pm
Where: Tigard Library (503-684-6537)
Details: David Gabbe will show students how to prepare an old fashioned, home-cooked dinner that reflects the rich tradition of the holiday - but without the bird. The foods used are mostly familiar ones - corn, squashes, potatoes, beans and grains, and veggies - all combined to create homespun dishes that are low-fat, easy to make, and rich in color, texture, and flavor. Pre-registration is required. For information on David's classes and book visit www.DavidsVeganKitchen.com

NW VEG Dineout
When: Wednesday, November 14 @ 2pm
Where: Proper Eats Market and Cafe
Details: Join us for a long and leisurely late lunch at Proper Eats Market and Cafe in North Portland. Proper Eats is committed to serving healthy, organic food at an affordable price, with a menu designed to serve everyone, including those with soy or gluten-free diets, and also includes raw options. Proper Eats is one of Northwest VEG's earliest business supporters, and offers a comfortable entry for those making the transition to a plant-based diet. Hope to see you there. Please join our Meetup group to RSVP.

November Happy Hour
When: Thursday, November 29 @ 5:00pm
Where: The Tube (18 NW 3rd Ave, Portland)
Details: Join us at The Tube where they've got a vegan menu and a full bar. Let us know you are coming by joining NW VEG's Meetup group Viva La Vegan.


 
Fall(ing) Into Veganics (vegan + organic)

by Jill Schatz, NW VEG Membership Coordinator

The current warm, rainy weather in our gardens is perfect for growing late fall and winter veggies, but with a few exceptions, it's too late to plant outside now with assurance you'll get a crop. However, Oct/Nov "tis the season" for planting garlic, and many nurseries still have a selection, or you can source some from a Farmers Market! Hardneck varieties are a more interesting buy than softnecks, as they tend to be more flavorful and rarely are sold in grocery stores (due to the fact they store for a shorter time.) But buy a selection from both types and it's easy to grow enough garlic in a small space to last you until the following year's harvest.

Search out the biggest firm bulbs and plant only their largest cloves; these will produce the largest bulbs! Plant in well-draining soil about 2" deep and 3" - 4" apart. It's best not to use too much (if any) fertilizer when planting as you don't want to force lush growth now, which could be damaged by winter cold. Any area you heavily composted or mulched this year, or where you grew beans or peas (which fix nitrogen in the soil), would be ideal. This fits in perfectly with veganic gardening practices, as there's enough nutrition to start roots growing well over winter, and then when top growth speeds up in the spring you can top-dress with a complete veganic fertilizer.

Not to worry if your garlic sends up green shoots later this fall, as that is perfectly normal. You can mulch lightly if you're worried about winter cold, but it's not necessary. Depending on the varieties you choose and your microclimate, your garlic will be ready to harvest when the foliage begins dying back in late June to early August. Then you have a perfect spot ready for planting any of a full line of crops for fall, winter and early spring harvests.

If you would like more information on garlic varieties, veganic gardening, or additional late fall planting options, visit the NW VEG veganic page and sign up there for our Veganic Google Discussion Group: nwveg.org/vgardening.


 
Volunteer Spotlight: Larry Simpson

Q. How long have you been veg and why?
A. About 12 years ago my work life changed so I had my afternoons free. I started using my free time to cook our evening meals and started getting very creative. I made the mistake of hanging out at People’s Co-op noticing how vibrant the people and the fruits and veggies looked. I bought a vegetarian cookbook and from that point on, the rest was history as they say. About 4 years ago, I became vegan primarily for dietary and nutritional reasons. Now, instead of discussing the vegan way with friends and family members at gatherings, I cook vegan. Just let it be said there are never any leftovers.

Q. How has being veg impacted your life?


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Ask the RD: Alison Ozgur

Alison is a Registered Dietitian specializing in health and fitness nutrition. She is the co-author of “Go Beyond Good: The Trail to a Lifetime of Health and Vitality!” Do you have a question for Alison? Email us at info@nwveg.org.

Q. I have been following a vegan diet for the past year. Previously I was a vegetarian. Since changing, I became sick in February 2012 with the flu and relapsed 3 times. This summer, I came down with shingles in spite of having had the vaccination and no stress in my life. I am 66 years old and have previously been exceptionally healthy with no chronic disorders, and until this past year, rarely got sick. Is there some nutrient(s) missing in my vegan diet that is causing my immune system to be in poor working order?

A. Making a change to eliminate all animal based foods from your diet will benefit your health tremendously. However, we do encounter some health conditions that simply cannot be explained, despite doing all the “right” things. In terms of your diet, it’s not enough to just be vegan. Your food and nutrition plan should consist of a whole food plant-based diet. Stick with foods that are minimally processed and packed with nutrients. Antioxidants like vitamins A, C, and E and also selenium play a role in strengthening immunity and decreasing chronic inflammation.


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Recipe of the Month: Shiitake Tornadoes in Cashew Cream Sauce

by Zel Allen, author of Vegan for the Holidays

This sumptuous yuletide dish makes a showy presentation on the holiday table. It's a winning entree for those with an inquisitive palate because its deliciously complex flavors present a fun challenge to guess the hidden ingredients.

Tornadoes
  • 8 ounces shiitake mushrooms, stems discarded, caps cut into quarters
  • 1 onion, chopped
  • 1 tablespoon tamari
  • 1 1/2 teaspoons dried tarragon
  • 3/4 cup water
  • 1/2 cup pitted kalamata olives
  • 3 cups cooked short-grain brown rice
  • 1 cup old-fashioned rolled oats
  • 1/2 cup walnuts, coarsely ground
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1 cup black or regular sesame seeds
  • 12 long sprigs fresh rosemary, for garnish
  • 6 cherry tomatoes, cut in half, for garnish


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