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Northwest Veg
November
2013
Vol. 87
 e-Thymes
Turkeys know their names, come when you call, and are totally affectionate. They're better than teenagers.
--Elayne Boosler, vegan comedian

Latest News...
» NW VEG Events
» View Presentations from Portland VegFest for Free!
» Tofurky Trot 2013 will Benefit Northwest VEG
» Holiday Tips by Dr. Doug Lisle
» Business Spotlight: Petunia's Pies and Pastries
» Register Today for the Master VEG Program!
» Volunteer Spotlight: Tanja Diers
» Recipe of the Month: Gravy and Garlicky Smashed Cauliflower
» Check out our Business Supporters
Connect with US!
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Contact US!
info@nwveg.org
volunteer@nwveg.org
nwveg.org
503.746.8344

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NW VEG Events

'Films to Change the World' series: How I Became An Elephant
When: Sunday, November 10 @ 2-4pm (Doors open 1:30pm)
Where: Multnomah County Central Library, 810 SW 10th Ave, PDX
Details: When Juliette West set out on a quest to educate herself she got far more than she bargained for. How I Became an Elephant follows this wide-eyed fourteen-year-old from suburban California on her quest to save the world’s largest land mammals; a quest that takes her halfway across the globe and face to face with the gentle giants she aims to save. Little does this fourteen year-old know she is about to embark on a journey that will change her life forever.
After the film, join us for a discussion of how you can help elephants in Portland with Courtney Scott of Beyond Productions and Dani Dennenburg of HEART (Humane Education Advocates Reaching Teachers). Click here for more info.

Compassionate Thanksgiving Vegan Potluck
When: Sunday, November 24 @ 5-8pm (Doors open 4:30pm)
Where: Benson High School, 546 NE 12th Ave, PDX
Details: Join Northwest VEG, other vegans, vegetarians, and veg-curious people as we celebrate community and healthy plant-based food. This 10th annual vegan Thanksgiving potluck will stimulate your palate and give you the opportunity to meet new people. It is going to be a great time with live music, games and an interactive kids corner!

NW VEG will provide beverages. Please bring especially generous potluck dishes to share: a vegan main dish, side dish, salad, bread, or dessert; a card listing its ingredients in dark ink and clear print; a serving utensil; and plates, cups 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.

Pre-registration with payment of $5 per person is required. Children 10 and under are free! Click here to register.

Check out more exciting local events on our website!


 
View Presentations from Portland VegFest for Free!

Portland VegFest 2013 and our Enhancing Health with Plant-Based Nutrition medical conference was fortunate to attract some of the biggest names in the industry to speak to us about health, animals, and cooking. If you missed seeing one of our amazing presentations or would like to share what you learned with your friends and family, visit the free video webpage of the Northwest VEG website. These videos and more can also be found on our Vimeo and YouTube channels.

The presentations available include:
 
Tofurky Trot 2013 will Benefit Northwest VEG

The Tofurky Company invites you to join in Tofurky Trot 2013, this Thanksgiving Day, November 28, 2013 at Mt Tabor in Portland, Oregon. Tofurky Trots are designed to support both the health and vitality of local communities and raise money for local groups supporting plant based diets. The race is 5k (3.1 miles) and is a run, trot, or walk open to all levels of physical fitness. Proceeds will go to Northwest VEG and Out to Pasture farm sanctuary! Click here for details and to register.

READ MORE
 
Holiday Tips by Dr. Doug Lisle

Thank you to Dr. Lisle and the McDougall Program for sharing this article with us.

Avoid the Annual "Contest" by Being Prepared!

With the holidays approaching, many health conscious folks know they are going to soon be tested. They will be tempted by holiday goodies, and by their friends' and families' urging – to indulge. To join “The Contest.”

What is “The Contest?”

In America, “The Contest” is the annual ritual that takes place between Thanksgiving and New Year’s Day – to see just how fat and sick we can get! And it is easy enough to be a winner, as all it takes is to blindly follow our instincts. Those instincts will consistently lead us astray – right into high-fat, high-sugar, unhealthy foods.

It can be useful to be mentally prepared to avoid “The Contest” by having a few simple strategies in place.

Helpful Hint #1: Eat something healthy before you go!


READ MORE
 
Business Spotlight: Petunia's Pies and Pastries

By Trista Cornelius, Contributing Writer

Did you know that NW VEG members receive 10% off at Petunias!? Click here to check out all of the great perks of membership.

If you’re having a rough day and need a sweet treat, or if you’re looking for a classy place for a date, and you’re gluten-free and vegan, I’ve found your slice of heaven right here in downtown Portland: Petunia's Pies and Pastries. Petunia’s is a peaceful and friendly place where everything-- and I mean everything--on the menu is safe for you to eat. All menu items, from the cocktails and cookies to the harvest bowls and chili, are vegan and gluten-free.

Cupcakes with pink frosting, glossy chocolate brownies, and cinnamon rolls glazed with snow-white icing beckon from the display case. These desserts are like nothing you’ve tried before, but don’t worry if you can’t make it to the bakery. You can find Petunia’s pastries at retails stores and coffee shops from Vancouver to Hillsboro.


READ MORE
 
Register Today for the Master VEG Program!

The next session of the Master VEG Program, beginning Tuesday, January 14, 2014, will be held at LifeQual Center located in Beaverton just off of highway 26. Registration is open for this action-packed eight-week program that will provide you with in-depth information on a healthy, environmentally-sustainable plant-based diet. Presentations will cover plant-based nutrition, the link between diet and chronic disease prevention, the environmental impacts of the foods we grow and eat, the lives of farm animals, animal rights/welfare philosophies as well as arm you with the tools you need to answer the tough questions about plant-based diets.

A key component of the program is the service-oriented project, where attendees are expected to contribute at least 16 volunteer hours to Northwest VEG or another nonprofit organization that concerns itself with one or more of the issues discussed during the course. See nwveg.org/mvp for details and to register.

Dr. Ramona Ilea (pictured right) is an assistant professor of philosophy at Pacific University, Oregon. She teaches a semester-long "Animal Ethics" class, as well as classes on biomedical ethics, environmental ethics, and theoretical ethics. Read more about the MVP presenters.


 
Volunteer Spotlight: Tanja Diers

We are so lucky to have Tanja as part of the NW VEG family. She was an intricate part of the Race for the Animals and Portland VegFest planning committees this year. Without her we wouldn't have had a course on race day! We are so excited to see what she accomplishes next

1. How long have you been veg and why?
I’ve been vegan for about 2 years. It came about for a variety of reasons, but mostly due to a increased awareness of the health implications of a meat based diet. Over time, it has grown to include more ethical issues.

2. How has being veg impacted your life?
Well, it’s a constantly evolving thing. I’m always learning and I really love that. I think it’s impacted my family as I attempt to share info in the least invasive, pushy manner. I’ve learned to appreciate the little victories…. convincing my niece to add spinach to her sandwiches, my dad to try almond milk, my mom to visit Portland Vegfest, and my boyfriend to expand his already healthy habits.

3. How did you get involved with volunteering for NW VEG?


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Recipe of the Month: Gravy and Garlicky Smashed Cauliflower

By Chelsea Davis, Northwest VEG Outreach and Volunteer Coordinator and Wendy Gabbe Day, Northwest VEG Board Member

Just in time for the holidays! Impress your loved ones and friends with this healthy, compassionate and delicious rendition of mashed potatoes and gravy.

Turkey Friendly Gravy (fat free!)
1c garbanzo beans (cooked)
1c vegetable broth (low sodium)
½c onion (chopped)
2T tamari soy sauce (low sodium)
1T arrowroot
1 tsp chopped garlic (heaping)
2 tsp thyme
1 tsp rubbing sage
¼ tsp black pepper

1. Combine all ingredients in your blender and process on high until smooth.
2. Pour into small sauce pan on medium heat and stir consistently until it has thickened.
3. Serve immediately over Garlicky Smashed Cauliflower (recipe below).


READ MORE
 
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