Vegan Holiday Baking 2010

Vegan chocolate chip cookies, vegan pumpkin cupcakes w/ carob chips, and vegan apple cinnamon cupcakes baked up fresh from scratch for the holidays and packed into holiday gift pans.

I saw an article recently that said that the "cupcake trend" is over and cupcakes aren't cool anymore. WTF? Never, I say!

Roasted Brussels Sprouts with Garlic

INGREDIENTS:

2 LBS Brussels sprouts

2-3 TBSP minced garlic (5-6 cloves)

2 TSP lemon juice

4 TBSP olive oil

Fresh ground black pepper

Sea salt

DIRECTIONS:

Preheat oven to 350°F. Wash & peel outer leaves from the brussels sprouts, trim the stem and cut in half. Place Brussels sprouts & minced garlic in a roasting pan. Add the lemon juice and olive oil, coating the brussels sprouts. Sprinkle with sea salt and black pepper. Cook on the top rack for 20 mins. Take the pan out and stir them around, and then return to the oven to cook for another 20 minutes, or until they are soft and dark brown at the edges.

Vegan Gingerbread Cupcakes

INGREDIENTS:

1 1/4 cup flour
1 TSP baking powder
1/2 TSP baking soda
3 TSP ground ginger
1 TSP ground cinnamon
1/4 TSP ground cloves
1/4 TSP ground nutmeg
1/4 TSP salt
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup rice milk
2 tbsp soy yogurt

DIRECTIONS:
Preheat oven to 350°F and line cupcake tin with liners.  Sift the flour, baking powder, baking soda, spices, and salt in a bowl. Whisk oil, molasses, maple syrup, rice milk & yogurt in a separate bowl.  Add the wet to the dry and mix just until combined.  Fill cupcake liners and bake for approx. 20 minutes. Top with vegan vanilla buttercream frosting. Happy holidays!

SAAVY Free Vegan Post-Thanksgiving feast @ Clark

The Student Alliance of Vegetarian and Vegan Youth (SAVVY) at Clark University and VegPolytech from WPI organized a tasty free post-Thanksgiving vegan feast tonight @ Clark!

A variety of food was offered- multiple Tofurkeys, mashed potatoes & gravy, stuffing, cornbread, green beans,carrots, vegan mac & cheeze, pumpkin pie, cupcakes, etcetera. My favorites were the stuffing and the green beans. I'm glad we headed over there early because there was a long line at the door, and it seemed as though the delicious spread of Thanksgiving veg goodness was devoured in minutes!

Join the MARC Fur Protest in Worcester this Sunday

There is a chill in the air this holiday season, and it’s not just from the wintery weather! Did you know that more than 50 million animals are killed each year to produce fur products? Aside from the ugly horror of fur coats, there are fur scarves, hats, fur-lined boots and mittens made off the backs of dead animals. That offensive strip of fur trim isn’t just “left over” from coat-making either. Thousands of animals are killed simply to provide fur-liners and trim for the winter season.

Massachusetts Animal Rights Coalition (MARC) is hosting a peaceful anti-fur protest at the Greendale Mall (7 Neponset Street, Worcester, MA) this Sunday, December 5^th from 1-2:30pm and members  of VegWorcester will also be attending. Those interested in participating should dress warm and meet up on the sidewalk at the mall entrance where the cars enter. Literature and banners will be provided. To RSVP, get more info/directions email rayshick@msn.com or call (978-257-7062)

Local fur is usually made from catching wild animals in traps. Fur traps are cruel and painful devices, leaving many animals to chew their limbs off in attempts to escape and others to die from blood loss while waiting for a trapper to retrieve them. Traps also unintentionally trap other animals in the process, with many of them being discarded as “trash,” such as domestic cats, dogs, and small wildlife. In China, many furs are made from cats and dogs, and are shipped overseas with inaccurate labels, so it’s hard to say for sure what “pet” you’re wearing on your back…

Farmed animals are bred for fur and endure a lifetime of horrors. Minks are the most frequently farmed fur-bearing animal. Foxes, rabbits, chinchillas, beavers, raccoons, and lynxes are also subjected to the fur industry. These unique creatures are held captive in small cages, suffering much physical and mental stress. Many animals in the wild enjoy snuggling together for security and warmth while they sleep (just like many humans do!), but in these tiny cages they will never know the security of togetherness or any sense of peace.

The abysmal killing methods used to keep the fur in tact are gruesome and not always effective on first try. Animals that are trapped often do not die right away and are forced to endure beatings or strangulation. Farmed animals are often anally electrocuted, gassed, or have their necks snapped. With questionable effectiveness, some animals wake up during the skinning process.

Fur is not fashionable. Compassion is fashionable! Make a statement this year and say no to fur & fur trim! Not sure what to do with grandma’s dated hand-me-down furs? Try donating them back to the animals with a project like The Humane Society’s “Coats for Cubs.” Wildlife rehabilitators use the furs to warm and comfort orphaned and injured wildlife.

Fur products are not welcome in our city or anywhere else! Don’t support stores that sell fur. The holiday season is about togetherness, so get together this Sunday Dec 5th (1:00pm-2:30pm) at the Greendale Mall in Worcester, MA to SAY NO TO FUR!

previous fur-protest photos by jackie

cross-posted @ vegworcester.com

Tofurky time ;)

I brought the Tofurky & vegan gravy and my family made the yummy veggie stuffing with cranberries, mashed potatoes, peas, onions, squash & turnip! Yum!

Curried Chick Peas & Spinach, Vegan Bruschetta, Organic Pear Salad

CURRIED CHICK PEAS WITH SPINACH & ONION
Cook 1 onion slowly with a bit of olive oil, add a can of garbanzo beans (chick peas,) 1-2 TBSP rice milk, 1 TSP curry powder and once smooth and creamy, throw in a bunch of fresh spinach and let wilt for 1-2 minutes. Easy recipe to experiment with and make variations.

VEGAN BRUSCHETTA
Combine fresh chopped tomatoes, onions, basil, parsley, garlic, lemon juice, olive oil, red wine vinegar, and a lil cooked quinoa or bulgar wheat! Serve atop sliced, toasted vegan Italian bread.

ORGANIC VEGAN PEAR SALAD
Organic mixed greens & romaine lettuce, organic pear sliced, raw walnuts toasted (or raw if you want this to be raw-vegan,) balsamic vinegar, extra virgin olive oil, agave syrup, celtic sea salt, black pepper.

Vegan Chocolate Pudding

VEGAN CHOCOLATE PUDDING 

1 container soft silken tofu
2 tablespoons cocoa
2 tablespoons sugar or agave syrup
1 teaspoon vanilla
coconut topping (optional)

Place ingredients into a blender and process until completely smooth.
Spoon into small bowls, sprinkle coconut and chill before serving. 

Spinach, Onion Marmalade, Walnuts & Vegan Feta in Endive Leaves

I wasn't lying when I said I was inspired by the appetizer at the recent Worcester Vegan Pop Up dinner: (See the review here!) I've been craving the endive hors d'oeuvres ever since! I decided I had to re-create them, but the credit goes to the chefs of the recent pop-up dinner for the idea. This isn't their recipe, but probably similar. Toast walnuts & set aside. Julienne slice 1 box/bag of organic baby spinach. Toss it all together with vegan feta cheeze, onion marmalade, and scoop onto endive leaves! Also tasty on top of a mixed greens salad, or spread on toasted pita bread.
 

VEGAN FETA "CHEEZE:"

1 pack of silken extra firm tofu (about 6oz)

2 TBSP apple cider vinegar

2 TBSP red wine vinegar

2 TSP dried basil

2 TSP dried oregano

2 TSP garlic (minced or powdered)

4 TBSPS tahini

2 TBSP lemon juice

Drain and gently squeeze excess water from the tofu.

Cut tofu into small cubes and place in a bowl.

Whisk the rest of ingredients in a separate bowl,

pour over the tofu and stir gently. Chill for 1 hour.

VEGAN ONION MARMALADE:

4 cups finely chopped Vidalia or other sweet onion

2 TBSPS olive oil

1/2 TSP kosher salt

1/4 TSP freshly ground black pepper

1/4 TSP cayenne pepper

1/4 cup sugar

2 TBSPS balsamic vinegar

Heat olive oil in a large skillet over medium heat.

Add the onion, salt, pepper and cayenne. Cook,

stirring often for 10 to 15 minutes, or until the

onions are golden. Add the sugar and cook for another

1 to 2 minutes, stirring constantly. Add the vinegar and

cook for one more minute. Remove from heat, and cool.

Vegan Pumpkin Chocolate Chip Cupcakes

VEGAN PUMPKIN CHOCOLATE CHIP CUPCAKES

(from the book, Vegan Cupcakes Take Over The World)

INGREDIENTS:

1 can pumpkin

1/3 cup canola oil

1 cups granulated sugar

1/4 cup rice or soy milk

1 TSP  vanilla extract

1 1/4 cup all-purpose flour

1/2 TSP baking powder

1/2  TSP baking soda

1/2  TSP ground cinnamon

1/4 TSP salt

1/2 cup vegan choc chips

DIRECTIONS:

Preheat oven to 350 & line muffin pan w/ cupcake liners In a medium bowl, stir together pumpkin, oil, sugar, rice milk and vanilla. Sift the flour, baking powder, baking soda, cinnamon & salt. Stir together with a fork. Once well combined, fold in the chocolate chips. Fill liners two-thirds full. Bake for 22-24 minutes. Transfer to wire rack and let full cook before icing. The book calls for cinnamon icing, but I just used the fluffy buttercream frosting recipe and added some cinnamon.

Vegan Fruit Snacks

I grabbed a box of these Clif Kid Organic Twisted Fruit ropes at Shaws (in the Wild Harvest section) last week and they are really yummy and tangy! It made me want to mention a few other fruit snacks that are vegan friendly, easy to pack in kid's lunches or stash in your purse. Try Fruitabu fruit roll ups, Stretch Island fruit strips,  Annie's Fruit Snacks, or Tasty Organic Fruit Snacks. They're all flavorful, a great alternative to the typical gelatin-based and artificially flavored fruit snacks. If you've got a dehydrator (I have an Excalibur and its awesome,) you can even make your own raw vegan dried fruit snacks.

Loving Hut Buffet Anniversary In Review

 Last Saturday, VegWorcester celebrated the one year anniversary of VegWorcester vegan buffet fundraisers held at the Loving Hut on Chandler Street. It was one of the the busiest vegan buffets since the location began their partnership with VegWorcester, back when they were still called Buddha Hut. With customers waiting at the door to be seated, and staff scrambling to find tables to seat all of the guests, it was a jam-packed afternoon.

Drew Wilson presented The Loving Hut owner and staff with a certificate of appreciation for one year of fundraisers and support on behalf of all of the VegWorcester community. It has been amazing to see so many people at the buffet fundraisers this year, participating in and encouraging vegan businesses thriving in Worcester. The Loving Hut has become one of the hubs for the local vegetarian-vegan community to gather, enjoy good food and promote compassion for animals. They have served food at a wide variety of local events, including Worcester’s own first annual Vegfest last Spring.

There were all kinds of fun things going on at Saturday’s $10 all-you-can-eat fundraiser. As usual, 10% of all the buffet sales were donated to VegWorcester and the buffet spread was well rounded with rice and noodle dishes, a variety of delicious mock meats, fresh veggie roll-ups, soup, and fruit. Many took part in the free raffle and won a host of goodies like vegan recipe books, gift certificates, t-shirts and more.  The former Barely Legal Treats vegan bakery made yummy free vegan cupcakes in a variety of flavors for guests who arrived early enough to snag one!

You may have noticed Supreme Master TV representatives were on location, filming portions of the event. They were hard to miss! “Supreme Master Television is an international, non-profit channel airing constructive news and programs that foster peace and promote healthy, green living.” Their motto is “Be Veg, Go Green, Save the Planet!” The TV reps interviewed several VegWorcester members, asking questions about the buffet fundraisers, their personal interest in going veg, community events, environmental issues and animal welfare.

VegWorcester would like to thank everyone who came out to show their support for The Loving Hut, and who continue to spread the word about local vegan eateries, outreach and community events. We couldn’t do it without you!

previous post: (celebrate-1-year-of-vegan-buffet-fundraisers-at-loving-hut-this-saturday-event)

cross-posted @ (http://vegworcester.com/2010/11/17/loving-hut-buffet-anniversary-in-review)

Tofu, Veggie & Avocado Collard Wraps

TOFU, VEGGIE & AVOCADO COLLARD WRAPS
Prepare the tofu as described in my previous post (listed here,) cutting into whatever shape you desire. I did strips for easy wrapping, but cubes are fine as well. This time I added a bit of home-made vegan thai peanut sauce to the tofu instead of sesame oil. Slice an avocado and any kind of veggies for the filling. I used carrots, romaine lettuce, cucumbers marinated in balsamic, celery and green onion. Sprouts would have also worked well, but I didn't have any on hand. Wash collard greens, removing the hard stem, and slicing the stem from the back side vertically to remove the thicker portion. Lay veggies, tofu & avo in the middle of the collard, fold the ends in, wrap, and slice down the middle. For dipping, try a vegan thai peanut sauce, soy sauce, or balsamic.

Vegan Harvest Pop-Up In Review

A few dozen came out last Thursday to enjoy a delicious and mysterious 4-course vegan harvest "pop-up" dinner in Worcester. The local chefs worked behind the scenes to create not only a hearty fall-inspired menu, but also to offer a delightful candle-lit evening with old friends, new friends and plenty of suspense.

Though the multi-functional location of the pop-up might be better known for its showcasing of underground music, it transformed nicely into an atmospheric and imaginative dinner venue. The room was complete with long white-clothed tables and mis-matched wine glasses.

Guests were invited to enjoy their choice of wine while waiting for the hors d'oeuvres of spinach, onion marmalade, walnuts and 'vegan feta' in endive leaves. The endive appetizers served to share amongst each table were an inventive choice with a unique variety of flavors and textures that one could find inspiring.

The second course was an ode to the season, a butternut squash and sweet potato soup served with loaves of warm fresh bread. Slicing the bread as a group was a fun conversation starter and the pieces were perfect for dipping.

There was quite a wait in between the second and third course, which gave time for guests to relax, chat, and enjoy the wine. Although the intriguing pauses in between dishes weren’t too much of a bother, it was easy to fill up on wine and delicious bread!

When the main course was ready, it came out in shifts, straight out of the oven and served with pot-holdered hands. The bowls of shells in mascarpone béchamel with caramelized mushrooms and onions were pleasantly creamy and had a baked crispy topping. Scrumptious and filling, yet almost overwhelming in its size, the shells dish was worth the wait.

As a sweet ending to the evening, the chocolate and pumpkin bread pudding was flavorful, holiday-inspired and left nothing to be desired. Following the dessert, the distinguished chefs for the evening came out to thank everyone for attending what hopefully was the first of many “pop-up” dinners to come.

Atmosphere, creativity and good vegan food made for an interesting and enjoyable evening in Worcester. Congratulations to the organizers of this event for the success of this first-time occasion, and the delectable choice of food. It can’t be said for sure where or when this tasty endeavor might return, but suffice it to say, this 4-course meal was more of an event than simply a dinner, and one that shouldn’t be missed next time it pops up.

  
previous veg-worcester post: mysterious-new-vegan-restaurant-pops-up-in-worcester

cross-posted @ vegworcester.com: vegan-harvest-pop-up-in-review

More Veg Goodness in Cali

I was quite bummed about missing the Boston Vegetarian Festival this past Halloween, but the warm weather in California was calling my name. Off South Coast Highway 101 is Surfdog's Java Hut Coffee House & Smoothie Shop ( Encinitas, CA)  For some reason the name made me miss Worcester's Java Hut. ;( Anyway, I got a delicious "Surf Dog" smoothie made with banana, strawberry, mango & mango juice, complete with a little plastic monkey gripping the straw. Although Surfdogs isn't specifically a veg establishment, they have a variety of fresh juices, smoothies and coffee with soy milk as an option. I make a lot of fresh fruit smoothies at home, but the outdoor seating area complete with ocean breeze made it more awesome.



At the 100% vegan Cruzers Pizza (Los Angeles, CA) I ordered a vegan lasagna, but the amount of Daiya vegan cheese was a bit heavy for me. Although I like Daiya, it needs to be used in moderation. Pasta & Daiya does not a vegan lasagna make, and it was missing something... more veggies, zuchinni, or tofu perhaps? On the flip side, Cruzers has a noteworthy vegan Philly cheese steak. It comes with a side of chips and spicy marinated cauliflower & veggies that I could have eaten an entire bowl of! The ratio of bread to faux meat and cheese was just right on the cheese steak. One draw-back was that Cruzers only had a small counter for 2-3 people to eat at, and there weren't any tables set up outside. I gather that Cruzers is more of a vegan take-out and delivery service which makes me wish I had tried their vegan pizza!

If you love delicious but cheap Mexican food and you're freekin hungry, check out Pokez Mexican Resteraunt & Vegetarian Cuisine (San Diego, CA) They have vegan Mexican food and the portion sizes are massive. I went there for breakfast, thinking I'd order a little tofu scramble... I ordered the Vegan Chorizo (tofu scramble with vegan chorizo.) It came with 3 tortilla wraps, a side of rice, a side of cabbage salad, a bucket of tortilla chips, and salsa! (For only $5.25) The plate was plenty large enough to share with a friend, and it was difficult to finish even a quarter of it. The tofo scramble chorizo was delicious and I'd recommend it for sure, but the size was a bit overwhelming. To be honest, I was mostly impressed with the side dish of cabbage salad. It was perfectly seasoned with dressing and had a light, pleasant crunch that became the go-to texture in between bites of the softer, spicy rice & tofu. Pokez is full service and has plenty of spacious seating, unlike a few of the other vegan eateries I visited. It has an authentic Mexican feel but with a more underground grungy/rock atmosphere, perfect for a vegan burrito before heading out to a local show, or early morning eats with friends. I was a tad disappointed that I didn't have anyone to share my tofu scramble with, because it could have fed multiple people. Ha.

Veg-N-Out - San Diego, CA

This entry is another departure from Worcester, MA oriented blog-ness, but I've been in Cali lately and loving the veg goodness it has to offer! One of the yummiest places I went to with friends recently was Veg-N-Out, (North Park - 3442 30th St. San Diego, CA)



Veg-N-Out is a hip little meatless burger joint that will satisfy vegans, vegetarians and meat-eaters alike. It isn't a full-service type restaurant, but has a fun atmosphere and a good sized menu to order from. I got the Ultimate Vegan Burger (Homemade vege patty topped with Follow-Your-Heart vegan cheddar & mozzarella, sprouts, cucumber, pickles, onions & veganaise) with no tomatoes, and a vegan chocolate chip cookie. My friends got the vegetarian Western burger (Meaty patty piled high with vegetarian bacon, cheddar cheese, crispy homemade onion rings, lettuce & tomatoes smothered in a savory B.B.Q. sauce & mayonnaise.) The burgers come with potato wedges or soup. I got the potato & broccoli soup and my friends got the hand-cut potato wedges. The burgers were amazingly delicious- top notch veggie burgers I must say! The staff  were friendly and decked out in Halloween awesomeness. I wish Veg-N-Out had a Worcester, MA location...

VEGAN HALLOWEEN CUPCAKES

VEGAN HALLOWEEN CUPCAKES 

I made these creeptastic vegan cupcakes with a recipe from Vegan Cupcakes Take Over The World, and you can find it in an earlier blog post of mine (http://vegpanda.blogspot.com/2010/04/vegan-chocolate-cupcake-recipe.html) Make sure to use organic vegan food coloring to avoid icky animal ingredients and unnecessary chemical additives. You can top with any kind of vegan decorations and candy- I used plastic spider rings & Sunspire dairy free chocolate chips.

Apple Weekend Pt 3: Homemade Vegan Apple Crisp

HOMEMADE VEGAN APPLE CRISP
Part three of Manda & Aurora's "Apple Genocide Weekend" -

FILLING INGREDIENTS:
4 lbs organic apples (we used macintosh, a few granny smith & gala)
1/2 cup light brown sugar
1/2 cup sugar
1/2 cup apple juice or water
1 TBSP cornstarch
1 TSP ground cinnamon
1/2 TSP ground nutmeg
1/4 TSP allspice
1/8 TSP cloves
1/2 cup raisin (optional)

TOPPING INGREDIENTS:
2 cups quick cooking oats (not instant)
2 cups flour
2 cups light brown sugar
1 TSP baking powder
1 TSP ground cinnamon
2/3 cup canola oil
6 TBSP rice milk (or soy milk)
2 TSP vanilla
1/2 TSP salt
1 TBSP coconut flakes

DIRECTIONS:
Preheat oven to 350 F
Peel, core and thinly slice apples.
Dissolve the cornstarch in the apple juice or water. Set aside.
Place apples (and raisins) in a large bowl.
Add sugars and spices to the apples, mix and combine well.
Pour apple & spices mixture into a 9x13 glass baking dish.
Pour the cornstarch mixture over everything.
To prepare the topping, in a medium bowl, combine all dry ingredients.
Add oil, rice milk, and vanilla, mix well.
Crumble topping over the apples.
Sprinkle a dash of cinnamon over the top.
Bake for 45 minutes.
Remove from oven and let cool at least 15 minutes before serving.
Serve with a scoop of vegan vanilla ice cream. (Try organic So Delicious or organic Rice Dream)

NOTES: This recipe is a winner! I will definitely make this again and its easy if you have a friend
to help you peel & slice the apples. You can half the topping ingredients to make this healthier.

Apple Weekend Pt 2: Homemade Apple Cider

HOMEMADE APPLE CIDER 

Part two of Manda & Aurora's "Apple Genocide Weekend" -

INGREDIENTS:

10 organic apples

1 cup sugar

4 TBSP. cinnamon

4 TBSP. allspice

DIRECTIONS:
Quarter your apples, (leave the skin on.)

In a large stock pot add apples and fill with water

Add the sugar.
Wrap cinnamon and allspice in a doubled up cheese cloth and tie, then add satchel into the water.

Boil on high for one hour (uncovered) checking frequently.
Turn down heat and let simmer for two hours (covered).
Take off the heat after two hours of simmering and let cool.
Remove spices and mash the apples into a pulp like consistency.

Pour into a strainer over a large bowl. When most of the juice has drained, put remainder of pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out, or push the strainer again.

Keep straining pulp for 19,000 years and make a huge mess in the kitchen.

Store apple cider in an air tight container in the fridge.

NOTES: It was worth trying this homemade apple cider recipe and definitely an interesting process, but I don't think we'd ever make this again. We tried various methods of straining the pulp and it was just a very difficult and time consuming process. The kitchen was a disaster afterward and it only yielded a half gallon of cider. Although it tasted yummy, it was less tart/spicy than we had hoped and it had a slight apple-sauce texture. (I was thinking - a good quick alternative to making homemade cider would be to  simply juice a few fresh organic apples in the juicer and add a pinch of cinnamon & allspice. You can find a variety of organic apples at The Living Earth on Park Ave. )

Apple Weekend Pt 1: Crock Pot Sweet Potato & Apple Combo

CROCK POT SWEET POTATO & APPLE COMBO

Part one of Manda & Aurora's "Apple Genocide Weekend" -

INGREDIENTS:
4 large sweet potatoes, peeled and sliced

2 large Granny Smith apples, peeled, cored and cubed

8 TBSP. Earth Balance butter, melted

1/2 cup brown sugar

1/2 cup apple juice

1 TSP. cinnamon

1/2 TSP. nutmeg

DIRECTIONS:
Peel and slice sweet potatoes. 

Peel, core and cube apples. 

Place both in slow cooker. 

Mix the melted butter and brown sugar. 

Spoon it over the apple and sweet potato mixture. 

Pour apple juice over the sweet potato and apple mixture. 

Sprinkle with cinnamon and nutmeg. 

Cook on Low for 6 to 8 hours.

Veg quote & article in recent Worcester Mag

If you happen to grab the recent Worcester Mag in your travels, check out page 11's BLOG LOG- They posted a great snippet of the circus protest review I wrote (on vegworcester.com) Also check out the awesome article on page 42 by Drew,"Vegan Dishes Put Worcester On The Map." (Oct 14th-20th issue, with Union City Blues on the cover)

Rootbeer Float Time!

 Root beer float......... GO!
...frosty mug filled with root beer!
..scoop of vegan So Delicious Creamy Vanilla ice cream !
..drizzle of Ah!laska organic chocolate syrup!
YEAH !!!

The 15th Annual Boston Vegetarian Food Festival

The  Boston Vegetarian Food Festival is upon us again! 

 

Looking for some vegetarian fun Halloween weekend? The 15th annual festival is being held Saturday, October 30th (10am-6pm), and Sunday, October 31st   (10am – 4pm) at the Reggie Lewis Athletic Center on Tremont St. in Boston, MA. The event will feature vegetarian and vegan food vendors, products, cooking demos, free samples, exhibits, speakers, children’s activities and more. Before you do yourself an injustice by consuming all that unhealthy Halloween candy, check out some of the cruelty-free vegan food vendors and speakers at this great two-day educational celebration of veg culture in Massachusetts.

There is a great lineup of presenters to check out! A few that you shouldn’t miss- On Saturday the day starts off strong with a vegan cooking demo by Terry Hope Romero, co-author of Vegan Cupcakes Take Over The World and more recently a solo cookbook Viva Vegan! If you’re into vegan cooking or baking, you’ve surely tried some of her recipes and she won’t let you down! Are you interested in the environmental aspects of cutting meat from your diet? Be sure to catch Martin Rowe of Brighter Green at noon, discussing the ill effects of animal agriculture on our planet. For those of you who attended Worcester’s first Vegfest this past spring, you’ll remember the very riveting Michael Greger, MD from our speaker panel. Greger will be speaking on both Saturday and Sunday in a two part presentation covering The Latest in Human Nutrition.

Sunday also features a rad cooking demo called Who Knew Vegetarian/Vegan Cuisine Could Taste this Good? at 1:30pm. It will be presented by acclaimed celebrity vegan Chef Tal Ronnen, who has cooked vegan meals for Oprah and Ellen DeGeneres, among others!  At noon on Sunday, Brenda Davis, R.D. will address health-conscious festival-goers with a talk on diabetes, a very real concern for our community.

Be sure to let VegWorcester know which speakers and vendors you’re most interested in checking out. Your feedback after the event will also help us to get ideas for our next hometown Vegfest!

The festival is hosted by the Boston Vegetarian Society, and with sponsors such as VegNews magazine, Loving Hut, Vegan.com, and more, there will be a lot to see (and eat) at this years Boston Vegetarian Food Festival!

Cross-posted @ Vegworcester.com Blog

VegWorcester members join MARC Ringling Circus Protest

Animal cruelty issues are a local topic this week with Ringling Bros. and Barnum & Bailey Circus returning to Worcester over the weekend (and heading to Springfield and Boston throughout this week.) Several VegWorcester members joined up with Massachusetts Animal Rights Coalition (MARC) to protest the DCU Center event this past Saturday and bring light to the cruel practices that continue to go on under the guise of entertainment.

Over 35 people attended the Worcester protest, holding eye-opening signs at DCU Center entrances before both circus showings and passing out literature that noted the many instances of animal cruelty by Ringling. Some circus attendees passed by and tried not to look, but many were extremely curious and affected by the images of elephants in chains and accepted our info sheet. Some of us have attended the circus in the past and now that we are becoming aware of the harsh reality, we are choosing to not only skip the circus for other cruelty-free events, but spread the word in the hope that animals will no longer be forced to endure lifelong suffering.

Children love animals and many attending Saturday’s Ringling event pointed or asked their parents why we were there, which hopefully prompted some thought and dialogue on the subject. Awareness is one of the first steps in creating change for the animals that are suffering in silence.

Circus animals are not the type of entertainment that will foster compassion. There are more humane and educational ways to appreciate animals and have fun with your family. Some things to do instead could be a visit to a farm sanctuary (such as the Maple Farm Sanctuary), volunteering at a local animal shelter, watching wildlife documentaries showing animals in their natural environment, having your own “animal”-show where your kids can dress up in animal costumes, make arts and crafts or cookies decorated with their favorite exotic animal faces, and complete it with a nature-walk to look for and photograph local wildlife in their natural habitat.

Helen Rayshick, MARC Executive Director, said “MARC’s Ringling protest’s mission in Worcester Saturday was to get the public to realize that this circus is not family entertainment and to stop supporting its cruelty. Ringling circus has been cited over 100 times for failure to adhere to the Animal Welfare Act and has paid fines of up to $20,000 for their mistreatment of animals.  Baby and adult animals endure violent training sessions with ropes, bullhooks, and electric shock prods. Three former employees have testified in court or before Congress that all the elephant handlers beat the elephants, and in 2009, their CEO admitted this was true in federal court. In 2004, a lion died of dehydration and heatstroke on a train in the Mojave Desert solely because Ringling officials wouldn’t stop the train to provide water. Ringling has a long track record of animal abuse and neglect, and if good people knew the truth, they wouldn’t allow their children anywhere near this circus. Circuses are not “good clean fun” for anyone.”

Previous VegWorcester Post: Circus Protests this Weekend In Worcester

Upcoming: Boston Ringling Circus Protest @ TD Garden (Wed Oct 13th, 2010, 5:30pm – 7:15pm) Facebook Event Page

Upcoming: Springfield Ringling Circus Protest @ Mass Mutual Center (Thur Oct 14th, 2010, 5:30-7:00 pm & Sat Oct 16th, 2010, 12:30pm - 3:00pm.) Facebook Event Page

Press: Telegram & Gazette – Animals focus of protest

Cross-posted @ Vegworcester.com Blog

October Loving Hut Buffet w/ members of MARC

                                                      The October Loving Hut (Chandler St) VegWorcester fundraiser buffet was on Saturday. After the first circus showing protest (which I'll blog about later,) we all headed over for the $10 vegan meal. Our group arrived around 3:30pm and the place was packed! In fact every seat was filled and we had to wait a few minutes for people to finish eating to have a table cleared. It was great to see so many people out supporting veg businesses in Worcester. (The next Loving Hut buffet is Sat, Nov 13.)

I got a chance to hang with some friends and talk with Massachusetts Animal Rights Coalition (MARC) Executive Director Helen about how she started the group and some of the current events they're hosting. If you're in MA definitely check out their website massanimalrights.org.  From the website: "MARC is a volunteer group that works to end suffering for all animals: "food animals", animals in laboratories and entertainment, companion animals, fur animals and other wildlife. MARC is the largest and most active animal rights group in Massachusetts, with over 2600 members."

Also be sure to check out Helen & Steve of MARC's animal sanctuary, Sunny Meadow Sanctuary. Join the Sunny Meadow Sanctuary Yahoo group and the MARC Yahoo group  to get email updates on upcoming outreach events!

Vegan Comfort Food Breakfast-style

TOFU SCRAMBLE INGREDIENTS:
1 block of super firm tofu, drained/pressed
1/2 an onion
1 green onion sliced
1/2 TSP turmeric
pinch salt/pepper to taste
Optional: nutritional yeast, bell peppers (any color),
onion or garlic powder, parsley, soy sauce, maple syrup, etc 

TOFU SCRAMBLE PREP:

Slice tofu into cubes or strips & crumble into a pan with a dime sized amount of oil. Add salt, and toss around until  it begins to brown slightly. Add in minced veggies and seasonings, pushing it around in the pan. Add more oil if necessary. When veggies soften & tofu browns up, you're done. Add green onions and serve.

VEGAN BLUEBERRY PANCAKES INGREDIENTS: 

1 cup flour 

1 TBSP sugar 

2 TBSP baking powder 

1/8 TSP salt 

1 TSP cinnamon 

1/2 TSP vanilla 

1 cup rice milk 

2 TBSP vegetable oil 

2 TBSP blueberries

VEGAN BLUEBERRY PANCAKES PREP:

Combine flour, sugar, baking powder, cinnamon and salt in a large bowl until well mixed. Mix in the rice milk, vanilla and oil and whisk together until smooth. Add blueberries. Drop 1/4 cup of batter at a time onto a well greased frying pan over medium high heat. When bubbles appear on the pancake surface, flip, and cook the other side for another 1-2min.

GIMME LEAN VEGAN SAUSAGE

 (directions are on the package & add some maple syrup over them!)

Cold Soba Noodle & Apple Salad

SALAD INGREDIENTS:

1 box Soba Noodles (6 oz. buckwheat noodles)

1 TBSP Sesame oil

2 cups spinach leaves

1/2 cup peas or edamame beans

1/4 cup onion

1 cup apple, sliced thin

SAUCE INGREDIENTS:

3 TBSP sesame oil

2 TBSPrice vinegar

2 TBSPrice wine

1-2 TSP sugar

3  TBSP soy sauce

1/2 TSP fresh minced ginger

DIRECTIONS:

Cook noodles as directed on box. Rinse & drain well. 

Place noodles in a large bowl & add sesame oil to keep 

noodles from sticking. Add remaining ingredients to

the noodles and toss lightly. Serve chilled.

Natural Living Expo

The Natural Living Expo came to Sturbridge, MA for the weekend of Sept 25-26, 2010. It is New England's largest holistic event with a huge variety of exhibitors/vendors, speakers, and cooking demos covering aspects of healthy mind, body spiritual, and green living.

I headed down Route 20 West to spend the weekend at the Natural Living Expo.  There were so many exhibitors there I found interesting but I'll just mention a few of the veg-oriented ones I checked out that relate to this blog. So, firstly I stopped by to visit Sproutman and buy a sprouting chart. Then I checked out the Hippocrates Health Institute exhibitors juicing up wheatgrass. One guy took a sip and was like "Yup, tastes like grass." Haha. I grabbed a freekin huge bag of samples from Go Mambo (Healthy and Natural Samples On The Move,) munched on some free vegan granola bars, and then washed it down with a sample of Mona Vie Superfruit Juice. I talked with the women of Revitalive Health & Wellness and Revitalive Cafe (Newburyport, MA) about raw & vegan foods and it reminded me of how damn anxious I am to visit the cafe! I wish I had  money to do a retreat at one of many health centers promoting.. Tons of yoga & meditation retreats, etc. Well, I had my own mini sensory retreat by sniffing all the amazing soaps from Sunny Window. Nancy of Sunny Window is from Southborough, MA but brings back French Lavender and also other ingredients from all over the world. I ended up buying the vegan African Black soap with Oats & Aloe because it just smelled sooo good. Green Hair Co. (538 Main St. Sturbridge, MA) was there selling organic, vegan shampoos & conditioners and promoting their new local salon where they use all of the organic products. Some other exhibitors I visited were The Peace Abbey (cruelty-free multi-faith retreat center,)  Mass Audubon (nature & wildlife conservation), Science Of Spirituality (vegetarian spiritual organization), and Leap Organics (natural vegan soaps.) I can't forget the complimentary Reiki session I had by Kelly and Ann (from Heart Of Reiki) at the Care Alternatives table. They were so kind and amazing - definitely one of the highlights of the weekend.

For my veg lunch at the Expo food court I had a vegetable wrap from The Publick House (Sturbridge, MA) with zucchini, summer squash, red & green peppers, asparagus and eggplant with olive oil. For my expo food court dinner I had some Loving Hut (Chandler St. Worcester) fried tofu with plum sauce. Instead of plastic forks & spoons at the expo food court, there was Vegware, natural starch cutlery which I found interesting. The food court area was set up right next to the cooking demos so it caught the interest of many who were eating lunch.

The cooking demos were inventive but easy to understand. Karen Masterson of Nourish Restaurant in Lexington, MA (and formerly of Big Fresh Café in Framingham) was making all kinds of delicious healthy eats on Saturday. Karen pointed out that she is frustrated with the rockstar chefs and raw "guru" types that seem to get so much publicity, when really anyone can be a star in their own kitchen with just a few ingredients. I enjoyed the 11am demo "Seasonal Salads and Easy, Fast Make-in-the-Bowl Dressing" where she made two easy salads with just a few vegan ingredients. The audience got to taste both salads and choose which add-ons they wanted such as garbanzo beans, avocado, cranberries or hemp seeds. It mirrored a lot of the salads I make at home and its just sooo easy to make something a little more fun than the typical garden salad. Sunday's cooking demo was Kripalu's Adrian Bennett making raw vegan dishes all day such as green smoothies, spring rolls, sweets and thai dishes! 

The speakers were one of the highlights for many people at the Expo. I watched 4 or 5 of the workshops/speakers but the keynote speaker I found most interesting was Brenda Cobb. I didn't end up watching her Saturday presentation because I'm already familiar with her story and her work, and although most all of the presentations were free, there were a few longer more involved sessions that cost extra to attend and hers was one of those. She spoke on both days and had a table set up with information about The Living Foods Institute. Cobb survived and healed from breast and cervical cancer without medicine or chemo, through eating a diet of vegan, raw and living foods. She has since authored nine books and shares her message about reversing aging, detoxification and healing from disease. I even saw her on the morning news recently talking about raw food. The Living Foods Institute is doing amazing work. Its reminds me much of what the Gerson Institute is doing for people with cancer.

I like chips, fries and soda as much as the next person and I eat a lot of processed and soy-based vegetarian products too, but I think its good to be aware of how these processed foods are contributing to bad health. That aside, the standard American diet is trash!!! Hence its nickname, S.A.D. People  with  these horrible diseases need to start becoming aware of how the junk they're eating is contributing to their cancer. Instead of buying dairy products, gums and candies with a pink ribbon on them to give money towards harsh medical treatments, start promoting raw living foods... just a thought.

Although the expo (sponsored by Spirit Of Change magazine) had many groups geared toward alternative avenues of spiritual living and health (psychic readings, astrology, angels, crystals, yoga & massage, etc.) there was a lot of organic and veg-talk going on. Some people are into going vegetarian/vegan for the animals, but there is definitely a growth in those who are interested solely for the benefits they're seeing from going organic and cutting out the amount of meat and dairy they consume.

The Natural Health Expo in Sturbridge is an annual event and will return in the fall of 2011.

stART On The Street: Fall 2010

So many amazing artists and performers came out to Park Ave this weekend to celebrate their craft at stART On The Street, the best and biggest festival in Worcester for the arts!  

Loving Hut vegan cuisine has been taking part in so many community events and it was great to see them at it again, serving and handing out reusable "Go Green! Go Veg!" bags to customers.  Also serving it up in the stART "food court" was One Love Cafe with Jamaican veg options. (One Love Cafe - Main St. Worcester.) Chris's hot dog cart was there too with those tasty veggie dogs, but for lunch this time.. I went for the tofu & fresh rolls at Loving Hut. ;)

 VegWorcester was reppin with a table a stART, doing vegan outreach along Elm Park, getting mailing-list sign-ups and handing out veg literature. 

Among the creations for sale by art vendors were a vast variety of homemade crafts and many recycled & re-purposed items. Recycled postcards became surfaces to paint, plastic bottles became sculptures and all sorts of toss-able metal bits became wear-able jewelry. I saw a few vendors with vegan candles and vegan soaps that were hard to resist.

The turn-out and good energy was overwhelming.  Looking forward to the next stART!

Tofu Sandwiches

Tofu Sandwiches are awesome. 

All you have to do is prepare and cook the tofu the exact same way I described in a previous post (linked here), and then put it in between two toasted slices of vegan bread with some spinach, sliced onions and sliced tomato. Top with a piece of Rice Vegan cheese (or your vegan cheeze of choice.) Squirt a bit of miso on top like I did, or use veganaise, dijon mustard, etc. Tasty and a good change from a regular veggie burger.

Stone Baked Avocado Tuscany @ EVO

Stone Baked Avocado Tuscany @ EVO (Park Ave. Worcester, MA) 

This is definitely one of my new favorites at Evo!

A fresh avocado half baked in a stone hearth oven and served atop sautéed baby spinach, fire roasted tomatoes, garlic, fresh red onion, olive oil then drizzled with an aged balsamic reduction. Vegan. $10.

Pet Rock Festival

Pet Rock Festival was this past weekend at Quinsigamond Community College in Worcester. It has been called "the largest animal expo on the East Coast," and takes place every year. I was excited to help out for a couple hours at the entrance passing out program guides and greeting human & animal guests alike.Well... Cmon, I was reallyyyyy there to snuggle dogs all day!

        Of course the stars of Pet Rock Festival are the doggies, but the animal welfare organizations doing outreach and fundraising are the true heroes! Among the many (100+)  organizations involved were Maple Farm Sanctuary, Rhode Island Vegan Awareness, New England Primate Sanctuary, The Humane Society, Worcester Animal Rescue League, Kitty   Angels, and Second Chance Animal Shelter.

        I saw more dogs in once place than I'd ever seen... all shapes, sizes, breeds, colors and personalities. There were booths with information for horse, rabbit & cat-people to check out too. Just scoping out the sweeet dogs was exciting enough, but the music, pet contests, pet parade and kids activities kept the crowd busy all afternoon. With the dog-kissing booth there was a chance to get a little romance in as well.

        The Pet Rock "food court" sponsored by the Boston Vegetarian Society included a variety of options. My picks: Cafe of India (Harvard Sq. Cambridge, MA,) and Loving Hut (Chandler St. Worcester, MA) which were both serving up the vegan goodness. For lunch I had a plate from Cafe Of India including rice and samosas with potatoes & veggies.

        Whether you are veg or just a dog lover, educating the community about responsible pet ownership and reducing the suffering of animals was an important   topic on everyone's minds this weekend at Pet Rock.

Vegan Goodies @ The Bean Counter

Vanilla Vegan Cupcake - The Bean Counter 
 (Highland St. Worcester)

 The frosting is a bit too sweet for my taste, but otherwise this is a pretty rad vegan cupcake.  The cupcakes are damn huge so there is plenty there to split with a friend or stranger at the table next to you. The Bean Counter also carries vegan cookies & soy milk for your coffee. 

I like being able to stop in and get a quick cookie on the go, but they don't compare to the
tasty vegan goodies I make in my own kitchen ;) Either way, stop in and try em out...

September Loving Hut Buffet

 September Loving Hut buffet VegWorcester fundraiser 

This month's Loving Hut (Chandler) buffet was great as always. The Fresh Loving Rolls and the Joyfut Satay were delicioussssness! Its always a pleasure to see familiar faces and eat the hell out of the scrumptious vegan food. Good times ;)

Crispy Vegan Sesame Chicken Nuggets @ EVO

 Evo (Park Ave.) happens to be my favorite restauraunt in Worcester. There are so many vegan options and variety but yet you can still go there with your non-veg friends. Last night my friend Michelle and I tried several menu items. The Vegan Sesame "Chicken" nuggets appetizer (see pic,) was delicious as always and the Stone Baked Avocado Tuscany that we shared was surprisingly amazing. Not much else to say other than if you haven't been to Evo you're seriously missing out...  (previous Evo-related post)

Vegan Sandwich for Lunch

Vegan-ized Lunch Sandwich

Whole wheat bread, Peppered Tofurky, Rice Vegan Cheddar, Veganaise, dijon mustard, lettuce and dried cranberries.

You can find the ingredients at The Living Earth on Park Ave and Whole Foods. I buy the Rice Vegan cheese, organic mustard and dried cranberries at Shaws where I do my regular grocery shopping.

Raw Vegan Banana Crisp

RAW VEGAN BANANA CRISP DESSERT

• Banana (chilled)
• Pitted medjool dates 
• Raw Almonds, Walnuts & Pecans
• Cinnamon
• Nutmeg
• Agave Syrup
• Raisins
• Dash of salt

You can create a variety of raw-vegan banana crisp desserts with the same ingredients just by changing up the ingredient amounts. (Photo shows two different version of the same type of dessert.) To make the crisp, place almonds in a food processor with an S blade and process until coarse. Add walnuts, dates, cinnamon, nutmeg and salt and process until the mixture begins to stick together. Remove mixture, mix in raisins and set aside. To make a banana pudding you just put half a fresh, chilled banana in a high-speed blender with agave syrup, cinnamon and a few fresh pitted dates. Put the crisp in the bottom of a bowl or dessert cup, top with banana pudding & freshly cut bananas. Then sprinkly with pecans and cinnamon. This is one of those raw desserts that can be done in a wide variety of ways just by changing up what nuts you use and how you blend or mix them. I don't use a specific recipe for this and every time I make it a bit different and it still comes out good. I've actually taken part of the mix and dehydrated it in the Excalibur and made banana cookies also.