By Ivy Grob

Outreach is crucial to any cause that is seeking to share their information. One outlet of activism is teaching a class on veganism at a local branch of a Girls Inc. I chose Girls Inc. after participating in numerous previous volunteering experiences, but this experience can be re-created at any other after school programs such as the Boys and Girls Club, or any other local programs you might have around town. Talking to people about veganism can be done in a number of different ways, some of which will focus on the positive and some of which are not appropriate for kids. It’s important throughout this endeavor that you make the class fun and friendly so as to make the subject easily approachable. This class is a way to educate about veganism, not to force veganism on the young population. I personally believe this method is more productive in any age group.

The first step to starting this project is to contact the coordinator of the center and obtain permission. The coordinator may want to meet ahead of time for a security clearance or to read over any materials you want to present, so make sure to contact in advance and be very cooperative. Be sure to ask the coordinator what age group you will be assigned so you can decide what forms of communication will be best. I was assigned a group of fourth grade girls (ages 8-9) and I found an open discussion with handouts was fruitful. If you are assigned a younger group, you can utilize coloring books as an accompaniment to the lesson. After working with kids, I’ve found that any time you can incorporate an arts and crafts project into the lesson, the lesson will be more fun. If the group is too old for coloring books, try origami or paper mache if you have the time and space within the classroom. I unfortunately did not plan an art project within my lesson but I wished I would have, plus my class was around 45 minutes long. This may be an idea for those who wish to teach multiple classes with the same group.

Once the class was ready to begin, I started by introducing myself and explaining what being a vegetarian means and what being a vegan means by saying what a vegetarian eats and how this goes a step further with veganism. Go beyond this and explain what this means for you and how veganism plays a role in your life. Sincerity is important anytime you interact with kids. Many of the kids I spoke to knew what vegetarianism was, but did not know about veganism and were very apprehensive to the idea of not consuming any dairy. I heard lots of remarks such as, “I could never be a vegetarian,” “I am a carnivore and I could never give up meat,” “my parents would never let me do that.” It’s discouraging to hear these remarks come from kids, but just be aware that you may hear them too. Explain to them that many people live this way already and they could have classmates and friends that are vegetarian and vegan. The kids may change their minds and express that they would like to try veganism after they have tasted vegan foods.

One of the best ways to make veganism accessible is to have samples of food prepared to take with you. It shows people how delicious the food really can be. For this particular class, it’s better to focus on kid-friendly food than to go all out on the fancy five-star vegan cuisine with a name that a kid won’t be able to pronounce. My original samples were red velvet cupcakes with buttercream frosting and a baked barbeque tofu dish. As expected, the cupcakes were delicious and well received from the girls. The tofu, on the other hand, didn’t go too well (I think due to the unfamiliarity of the texture). For your class try these recipes instead:

Vegan Mac and No-Cheese with Zucchini “Cream” Sauce by Debra Daniels-Zeller

• 4 cups washed, peeled, and roughly chopped zucchini
• 5-7 quarts salted boiling water
• One 12-ounce package your favorite pasta
• 2 cloves garlic, pressed
• Pinch of freshly ground black pepper
• Sea salt to taste
• 1/2 cup chopped fresh basil (optional)
• 1/2-1 cup toasted bread crumbs

Add the zucchini to a large pot of salted boiling water and reduce the heat. When the zucchini is very tender, scoop it out, place in a strainer, and drain. Save the water. Using the back of a spoon, press the zucchini to squeeze as much water as you can from it. Save the liquid.

Pour the zucchini water into the pot of water and bring it to a boil again. Add pasta and cook until al dente (tender but firm). While the pasta cooks, place the zucchini in a food processor with garlic and pepper. Process the mixture until very smooth. Season to taste with salt. Stir in chopped basil, if desired.

Place the pasta in a serving bowl and toss with the zucchini sauce. Top each serving with toasted bread crumbs.

One Bowl Vegan Funfetti Cupcakes by Minimalist Baker
See: https://minimalistbaker.com/one-bowl-vegan-funfetti-cupcakes/

If possible, you can also provide a selection of samples that would be considered snack food such as hummus and an assortment of fresh vegetables or cut fresh fruit (with variety of options that some people may have never tried such as kiwi or mango.

While the class is eating, take the opportunity to talk to them about the ingredients of the samples. For example, tell them that the cupcakes they ate did not have eggs or butter made from animals and that the foods they eat have an impact on other things besides just them. Veganism contributes to a healthy environment, healthy animals, and a healthy diet. Encourage the kids to ask any questions they may have but don’t worry if you can’t answer some of them (kids ask some crazy things!). Encourage them to talk to their parents about what they learned today as well and provide handouts with the recipes that they can take home to share. I thoroughly enjoyed this expression of education Have some fun and you can too!

To view a selection of pamphlets and coloring books created by The Vegetarian Resource Group, please visit http://www.vrg.org/nutshell/. To request literature, please contact via phone: (410) 366-8343; email: [email protected]; mail: VRG, P.O. Box 1463 Baltimore, MD 21203; or fax: (410) 366-8804. For lesson plans, see http://www.vrg.org/family/kidsindex.htm#plans

Ivy wrote this article while doing an internship with The Vegetarian Resource Group.

By Ivy Grob

In June many sustainability leaders, from government, business, and private sectors, gathered in the nation’s capital for the GreenGov symposium. This conference mainly addressed President Obama’s Executive Order: Planning for Federal Sustainability in the Next Decade (EO 13693), a measure taken to reduce water and energy usage to promote a fight against climate change. Among the speakers were Secretary of the Navy Ray Mabus, who is seeking to procure 1 Gigawatt of renewable energy for the Navy and Marine Corp by December and EPA Administrator Gina McCarthy, who is rallying for action against climate change with a focus on moral responsibility for the future of our children. Also included was Karen Edwards, Consultant for the United Soybean Board who presented on Biobased products as a means to reduce our carbon footprint by replacing products that utilize petroleum with soybeans instead. These products include synthetic turf grass, paint, carpet, cleaning supplies, and insulation. Karen Edward’s presentation highlighted that synthetic turf grass has significantly reduced landscape water usage in the last year, but failed to address the important issue of the amount of soybeans grown for feed in animal agriculture. If feed was not needed, the amount of soybeans could be reduced, thus saving the water needed to grow them.

Lily Donofrio

The traditional response I receive when I ask people close to me to try
vegan foods is negative. They assume it’s gross to look at or gelatinous
or radioactive instead of truly thinking about and realizing its origin.
Veganism is a completely plant based diet. What is shady about fruits
and veggies? And the best part is that we vegans and vegetarians have
really worked with our wholesome materials to create some fantastic options.

I decided to open up some of my friends’ minds recently and have them
taste test some of my favorite vegan foods on the market. I chose my
boyfriend, Austin, a long time pescatarian and major supporter of me in
my vegan journey; my best friend Tabitha, a vegetarian open to trying
most things vegan; Tabitha’s boyfriend, Nate, a non-vegetarian with an
open mind; and our mutual friend Garrett, who is a total carnivore and
scoffs at the idea of veganism. I was excited to show them how awesome
this lifestyle is. So, I bought Gardein’s Seven Grain Chicken Tenders,
Amy’s Lentil Soup, Boca original Vegan Patties, Earth Balance Butter (to
spread on a whole grain English muffin), Silk’s Chocolate Almond Milk,
and SoDelicious Moose Tracks ice cream at my local Publix. Afterwards, I
gathered up my 4 friends participating in the taste test and showed them
how easy it is to prepare the foods purchased. Each participant got 1
chicken tender, 1 shot of lentil soup, 1/2 vegan patty, 1/2 English
muffin toasted with vegan butter, and a small glass of chocolate almond
milk. I asked each participant to provide a response. Here is the
feedback I received:

AUSTIN: Being a pescatarian, veggie meats often frequent my meals.
Growing up, my parents never cooked meat in the house, so I would only
eat it when I went out. This made my transition to an almost vegetarian
diet easy. I have to say that I loved both of the veggie meats used in
the taste test (vegan burger and chicken tenders). I am a big fan of
Amy’s brand, and always enjoy their products. The lentil soup was very
flavorful. The Earth Balance butter tasted quite similar to traditional
dairy butter and was delicious. “I can’t believe it’s not butter!” I am
sugar-free, so I did not participate in trying the Chocolate Almond
Milk, but I’ve only heard good things about the product.

TABITHA: I am a vegetarian and so I love being informed about new and
appraised meatless foods. I actually eat that specific brand of burgers
and nuggets regularly and have always enjoyed the products. I love Amy’s
brand, but this was my first time trying one of their soups. I have to
say that I was very impressed. The bread and “butter” was fantastic! I
would love to swap out my dairy butter for something as delicious as
Earth Balance. I’m not a huge fan of chocolate, but the cocoa flavor
mixed with the nutty almond milk was amazing.

NATE: I am not a vegetarian, but many people close to me are. My mother
is a vegan. I was raised on vegetarian foods and enjoy them. The taste
test was awesome. I enjoyed all of the products, especially the
chocolate almond milk. I now believe that transitioning to vegetarianism
would be easy.

GARRETT: I was not excited going into the taste test. Vegan food did
not appeal to me whatsoever, but I decided to try it at the request of
my friend and kept an open mind. The food was great! The “meats” were
flavorful and the Earth Balance was so similar to normal butter! I did
not get to try the Chocolate Almond Milk because, like Austin, I am
sugar free. I liked the soup and am now a fan of Amy’s brand after
hearing how great it is from my vegetarian friends.

Overall, the taste test was a success. I am pleased with my results and
am glad that I got the chance to share these awesome products with my
friends. I am optimistic that they will be willing to try other vegan
foods in the future.

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100% of proceeds will be donated to The Vegetarian Resource Group. Thanks so much for your support.

By Ivy Grob

Recently I had the opportunity to travel to the nation’s capital,
and I dedicated the day to becoming a true tourist. When I stepped
out of the metro at the Smithsonian station, I knew I had the entire
day ahead of me to submerse myself in the history that is present
in Washington DC. I headed first in the direction of the Lincoln
Memorial, stopping along the way to see the Washington Monument and the
World War II Memorial. After saying hi to Honest Abe, I turned around
and briefly stopped to see the White House, then continued on the way to
the Smithsonian museums. This alone took over three hours and lots of
walking (good thing I wore comfy shoes!). So I decided to take a break
and head over to Native Foods Café for lunch. I heard about this
all-vegan chain restaurant from VRG coordinator Debra Wasserman and I
knew I had to try it while I was in town. What’s even better than an
all-vegan restaurant? An all vegan restaurant that’s only a ten minute
walk from the Air and Space Museum!

When I arrived I was happy to see the colorful décor and was
impressed that the employee explained to me that the menu was 100% vegan
(he actually said no meat, fish, dairy, or honey) when I told him this
was my first time eating there. I ordered the ‘Chicken,’ ‘Bacon’ and Avo
Club with Seasoned Fries, a Watermelon Fresca, and an Oatmeal Crème Pie.
The food was served very fast and I immediately dug in. The ‘Chicken,’
‘Bacon’ and Avo Club was full of zesty flavor from the chipotle sauce and
the meat substitutes were hearty and crispy. This sandwich paired with
the Seasoned Fries quickly filled me up, and washing it down with the
Watermelon Fresca was a fresh and sweet accompaniment. I didn’t save any
room for dessert so I took my Oatmeal Crème Pie with me to go and ate it
later on after I returned home to Baltimore. This was the true cherry on
top for the whole meal. The cookie itself is huge, and reminiscent of
the ones I used to eat as a child. I ate the whole thing at once and
didn’t even find myself regretting it; it was that good.

If you ever find yourself being a tourist in DC, give Native Foods
Café a try. Whether you are vegan, vegetarian, or just looking for
something new to try, they are a fast and easy option conveniently
located nearby to all of the tourist destinations.

For information on more places to eat, see:
http://www.vrg.org/restaurant/index.php

Ivy is interning in The Vegetarian Resource Group office this summer and attends college in Florida.

By Navaal Mahdi, intern

In Islam, Eid-ul-Adha is celebrated to commemorate the obedience of Prophet Abraham, who was ready to sacrifice his son Ishmael as it was God’s commandment to him, as well as Ishmael, who was ready to be sacrificed. God accepted their willingness to make such a large sacrifice, and told them to sacrifice a lamb instead of Ishmael.

This idea of sacrifice is what Muslims ponder on the day of Eid-ul-Adha; the goal is to let go of what is most important or valuable to you for the sake of God. During Abraham and Ishmael time, a lamb was one of the most valuable goods someone could own; these days, the word valuable has different meanings to different people. Living in the United States, many of us are lucky because we have so many luxuries to be thankful for. We have healthy food available to us, especially as vegans, and we have clean water to drink. One of the ways a Muslim vegan could make a sacrifice for God is by feeding someone less fortunate–for example, a homeless person who comes to a soup kitchen–a healthful meal full of vegetables for lunch and fruit for dessert.

Another way to make a sacrifice on Eid-ul-Adha is to simply sacrifice money since it is of value to most of us. I know there are many people who can’t necessarily afford to make a large cash donation, and Islam supports the idea of donating within your means. You have to remember that giving up a large amount of cash isn’t expected of you; only those who have the means should do so. If you can’t afford it, even giving someone who is in need a dollar or two is a sacrifice, because you’re giving up something of worth. Islam preaches that God rewards those who make sacrifices in His name, and you will actually find that your hardships are eased when you think of others before yourself.

The most essential lesson that being vegan has taught me is selflessness. Now, I find myself thinking more about taking care of the planet, as well as taking care of other living creatures. Sometimes I’ll try to leave out some scraps of food for the stray cats that live around my house, which is better than throwing food out with the trash. I’ve also learned that it feels rewarding when you take simple actions, like watering your garden during an especially hot week while actively controlling how much water you use.

But honestly, one of the best ways I have learned to sacrifice my time is by spending it helping my fellow humans adopt healthier lifestyles. When I talk to people about vegetarianism and veganism, whether it’s at a Vegetarian Resource Group outreach booth or with my peers at school, I think about it like I’m helping them get information about how to be healthier because of all the research that supports that this way of life has great health benefits. Apart from that though, just sacrificing your time–especially if you’re a particularly busy person–to help out at your local soup kitchen, children’s recreation center, or even by picking up trash in a park is a great alternative way to make sacrifices.

I’m glad that in many ways, my religion goes hand in hand with being vegan, and that I’m able to properly practice being a vegan without compromising my religious beliefs. If you’re a religious person who also has customs that aren’t quite vegan, make sure you talk to a knowledgeable figurehead in your community to see if there are any ways you can live a vegan lifestyle while practicing your faith. Being in the know is better than being in the dark!

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Monday–Saturday, July 6–11, 2015
For kids who love to be on the go, hiking, trekking, exploring, etc.

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Monday–Saturday, July 13–18, 2015
For kids who love amusement parks with roller coasters and water slides

The Cyclers’ Safari Overnight Camp
Monday–Saturday, July 20–25, 2015
For kids who would love doing some bicycling each day as well as swimming and other engaging activities

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Monday–Saturday, July 27–August 1, 2015
For kids who would love a more relaxed environment, enjoying the campsite with a vast array of sports, swimming, crafts, etc.

Each camp is limited to a maximum of eight children and supervised and guided by two mature, responsible, adult, positive role-model counselors. Campers have come from far and wide to attend these totally vegan camps. The camps are based in the Los Angeles area, but campers have even flown in from as far as Virginia, New York, Israel, Korea, and Russia! Before bidding, feel free to contact Vegan Camp ([email protected]) to discuss possible plans for your child attending Vegan Camp this summer. Each of the camps has somewhat of a different theme and activities, but all of the camps have a bounty of totally vegan foods, loads of vegan snacks, special vegan marshmallow roasting, smores, and other such evenings, and so much more.

100% of proceeds will be donated to The Vegetarian Resource Group. Thank you so much for your support.

By Lily Donofrio

My family has evolved from radically against vegetarianism to open
mindedness about veganism. They have thoroughly researched the lifestyle
and have created a plan to stay on top of me about my nutrition. They
remind me to incorporate protein sources into every meal, and they have me
make shopping lists, adding in their own suggestions to ensure optimal
nutrition. They often plan meatless meals and they are willing to try
any vegan food that I make. I love and appreciate my parents acceptance
of my diet.

I’m always experimenting with vegan foods. I love to share my creations
with friends and family. They are always honest about how they feel
about the foods, which I greatly appreciate. What with my two parents
having full time jobs, I often find myself helping them out with making
dinner. These are the nights where I get to share my vegan recipes.
We’ve had some great meals, and some not so great ones, but we always
figure out ways to improve a dish. In the past, I’ve made southern
comfort foods, tacos, build your own pizzas, breakfast spreads,
desserts, and so much more.

Recently, I made a few items for my family to try, with the hopes of
receiving helpful feedback. I made Asian tofu on a stick, lentil sloppy
Joes, and chocolate mug cake. My mom loved the tofu, which she typically
doesn’t enjoy, and the sloppy Joes. She said that my mug cake was a
little dry, but flavorful. My dad said that the lentil sloppy Joes
tasted similar to the meaty variation. He liked the tofu’s flavoring but
the texture wasn’t expected. He enjoyed my mug cake. My boyfriend
participated in the tasting and enjoyed the tofu and the sloppy Joes but
agreed with my mom in that the cake was too dry. He ended up topping his
with coconut/peanut butter.

The general synopsis of the tasting was that they enjoyed trying out
the different vegan foods and that the exercise broadened their vegan
knowledge even further. I hope to improve upon these recipes and to
create even more enlightening vegan meals for my family.

ASIAN TOFU

1 block of extra firm tofu, cut into chunks
Marinade:
3 tbsp Soy sauce
2 tbsp Hoisin sauce
½ tbsp fresh grated ginger
½ tbsp Garlic

Marinate tofu chunks in sauce. Saute chunks until
all water is gone. Serve on a stick “kabob” style or
regularly on a plate.

SLOPPY JOES (yields 2½ cups)

2 cups cooked lentils
Sauce:
1/2 can Tomato paste
2 tbsp Yellow mustard
2 tsp chili powder
1 tbsp Apple cider vinegar
2 tsp onion powder
1 tbsp garlic
2 tbsp olive oil
2 tsp smoked paprika
1 tsp red pepper flakes

Cook lentils fully and combine with sauce. Serve on vegan bun
of choice.

SINGLE SERVING CHOCOLATE CAKE

2 tbls flour
2 tsp almond milk
1tsp Olive oil
2 tsp sweetener
1 tsp cocoa powder
1/4 tsp baking powder

Combine ingredients into a microwaveable mug.
Microwave for 2 minutes.

By Navaal Mahdi

I became vegan about 5 months ago when I got food poisoning after eating chicken at a fast food place one evening. If you have never had food poisoning before, consider yourself lucky; it is absolutely the worst pain I have ever been in. Looking back now though, I can say that experience was one of the most important experiences I’ve had thus far. In a way, I’m glad that I suffered through this event when I did because it was essentially what made me find the courage to make the change that I wanted to make for so long.

Let me first give you a little more background about where I was regarding what I thought about consuming animal products leading up to the food poisoning incident. My parents are really big advocates for eating locally-grown, organic items and have been very health conscious for years. I finally started wondering why they were so interested in where their food came from last year when I graduated high school and found that I had time around the hours I worked to research topics that interested me. One of the first subjects I read up on was food since it’s such an integral part of everyone’s life, and as soon as I got into reading up on the meat industry, I remember feeling uneasy right away.

In my opinion, once you learn about animal cruelty and how prevalent related horrific practices are in our world, there’s no way you can go back to supporting the industry that promotes it. I immediately cut down the amount of meat I was eating and started eating more fruits and vegetables, but when I started my first semester of university, it became difficult for me to control what I was eating due to the sudden workload increase I had. Because the food I was eating wasn’t on my mind at all, not only did I gain some weight but I also wasn’t able to watch what I was eating all the time. I was, however, luckily able to continue using makeup, skincare, and personal hygiene products that are not tested on animals because I bought those things in the summer while researching veganism, and I didn’t have to worry about replenishing my stock of those items for months on end.

When I had time off of school in December, I was finally able to take some time to think about topics that didn’t relate to my classes. One of the first thoughts I had did, of course, relate to food, seeing as what I was eating was probably the most consistent piece of my life at the time. While searching for food-related documentaries on Netflix, I came across Food, Inc., a documentary made to expose the industrialized American food system. Actually seeing the horrors of the meat industry shocked me because the reality was much worse than what I expected. With that being said, it’s beyond me how, after a week of only eating meatless meals following watching that documentary, I decided to eat chicken at the fast food place my friends wanted to eat at. All I know was that I learned my lesson there: after getting so severely sick because of the meat I ate, I knew that my body was trying to tell me that I was not meant to consume it.

Adjusting to a life without animal products was honestly not as difficult as I thought it would be. I realized that if I was strict with myself from the beginning, if I always kept the reason for living this lifestyle on my mind, it would have been easier for me to maintain a vegetarian diet months earlier. Though I do regret not doing that before, I realize now that the fact that I took such a big step at all is pretty great; it really doesn’t matter when you become vegan, it’s just the fact that you’re aware and willing to make a change that’s the big deal.

Because I was raised in a household where my extended family was always a big part of my life, I was very curious as to what their reactions would be once they found out I had become vegan. On the weekend before Memorial Day, I took a short trip to Canada, where the majority of my family lives. I didn’t tell anyone that I was vegan beforehand because I knew that if they found out about my diet change, they would be worried about my health; I wanted them to see firsthand how much better I was doing health-wise, and I wanted to explain to them why I chose to pursue this lifestyle.

My family is big on having tea together with a variety of snacks, so naturally the first question I got was when one of my aunts noticed that I was reading the ingredients on the back of multiple snack boxes intently. She assumed that I was counting calories, so hearing that I was concerned about what ingredients were present in the cookies or spring rolls was a surprise for her. Many others turned their heads to hear why I was being so cautious, and when I explained that I avoided dairy and meat products, I saw a look of realization come across her face.

I had gotten a lot of comments about weight loss upon arriving, and when I was asked about my secret, I tried to change the topic because I didn’t want people to assume I went vegan to lose weight. When I finally confirmed that I’m vegan and explained what it means to live such a lifestyle, the first words out of most people’s mouths had them asking me about how safe such a dramatic change is. It takes a while to address the concerns that people who love you have, and it’s important to remember that they question you because they care. If you’re strong in what you believe, their beliefs about your choices shouldn’t affect you; after all, you’re not doing anything wrong!

Of course, if you want to help people understand why you’re pursuing the vegan life, there are hundreds of sources available online, including on The Vegetarian Resource Group website www.vrg.org, that will help you show those who are concerned for you that what you’re doing is safe. On this trip, I learned that knowing parts of these sources off the top of your head will not only show others that there’s a legitimate reason for you being vegan, but it will persuade them to give your lifestyle a try, or at least support your cause. I’m not saying that everyone will be willing to completely change their diet after talking to you, but people will definitely be curious to try a life with more vegetables than meat in their meals. Honestly, even convincing someone to incorporate more vegetables in their diet is a good start because at least they are open to seeing how tasty and healthful their meals can be with vegetables instead of meat!

I think that it’s so important to stay true to what you believe, and I know firsthand how difficult it is to commit one-hundred percent to this way of life. It is possible though, and it’s really easy to maintain once you set yourself some boundaries and actually get going. If you’re thinking about becoming vegan, definitely try it before you decide whether or not it’s for you. Similarly, if you’re trying to understand why a family member or a friend of yours has decided to go vegan, it’s important for you to remember that they have legitimate reasons for living the way they do. There’s nothing that has helped me on this journey more than seeing that my family supports me, accepts me, and has at least tried to understand where I’m coming from, even if they don’t necessarily agree with me.

By Lily Donofrio

The life of a teenager is hectic and stressful. Hormones are raging, papers are due, positions on sports teams are being filled, social lives are being balanced, the working world is being introduced, bodies are changing, homework is taking up on average 2 hours a day, and such a depressing amount of more. We have boyfriends and girlfriends and pets and parents and siblings and teachers and bosses and coaches and best friends and secret admirers and advisors. It is essential for us busy bees to take some time to ourselves and relax.

How does one relax? Some take comfort in hot baths, vacationing, exercise, food, meditation, sleeping for obscenely long lengths of time, massages, Netflix marathoning, etc. The list can go on forever. I personally find relaxation in spending time with friends and vegging out. But different from the typical teenage binging, we do it vegan-style. We watch True Blood and Keeping Up With the Kardashians seasons over bowls of vegan cookie dough. We run out to the store to pick up Amy’s brand dairy free Mac n’ Cheese after major test weeks. We bake kale chips to satiate our cravings for salt. We have learned to keep our teenage norms animal-free.

It is so easy to prepare vegan comfort food. You just have to take recipes into your own hands and play around with ingredients. There are the obvious replacements like nut milk and Earth Balance Spread, and the not so obvious ones like using hot water and flax seed or avocados as eggs. Playing around with these variations is a great way to make veganism even more fun!

So if you are cramming for your finals, practicing relentlessly for your band’s gig this weekend, or swimming countless laps in the pool in preparation for your next meet, and are looking for a little bit of extra motivation, I suggest that you plan a night in with your buddies and cook up some intriguing vegan treats.

VEGAN COOKIE DOUGH

1 can chick peas
Almond milk, as needed
Sweetener to taste

Desired amount of vegan chocolate chips (I use 1/4th cup)
Blend chick peas in a food processor until smooth, add almond milk 1 Tablespoon at a time if preferred consistency is not reached. Add sweetener and continue blending. Mix in chocolate chips.

KALE CHIPS

Kale (2 cups obtains about ½ cup kale chip)
¼ cup oil of choice (I prefer sesame)
Seasoning of choice: SALT AND VINEGAR= 1 tbsp coarse sea salt, 1 tbsp Apple cider vinegar; CHILE LIME= juice of ½ lime, 2 tsp chili powder, 1 tsp cayenne pepper (another tsp if you prefer spicier); ASIAN STYLE= 2 tsp ginger, 1 tbsp soy sauce, 2 tsp garlic

Add all ingredients together in a bag, shake thoroughly. Bake in oven set at 325 degrees for 20 minutes, or until crispy.

MICROWAVE MUG CAKE

1 tbsp cocoa powder
1 tsp sweetener of choice
2 tbsp almond milk
2 tbsp flour
¼ tsp baking soda
1 tbsp extra virgin olive oil
Vegan chocolate chips (optional)

Combine all ingredients in a mug, mix thoroughly. Cook in a microwave for 2 minutes.
OPTIONAL TOPPINGS= vegan chocolate chips, peanut butter, vegan ice cream, vegan coconut whipped cream.

THE GUAC (Yields 2 cups)

3 avocados
Juice of 1 lime
½ cup chopped onion
¼ cup favorite salsa
½ tbsp coarse sea salt

Harvest the meat from the avocado and mash. Prepare and combine all ingredients.

LOADED VEGAN NACHOS

2 cups of tortilla chips
½ cup soy crumbles (store bought soy crumbles or crumbled seitan)
¼ cup cashew nacho cheese (recipe below)
¼ cup salsa
Handful of jalapeños
Handful of chopped onion
½ cup beans (black or pinto)
1 cup lettuce

Arrange ingredients to your liking.

CASHEW NACHO CHEESE

¾ cup cashews soaked for 30 minutes
1 tbsp chili powder
½ tsp salt
Juice of ½ lime
1½ tbsp nutritional yeast

Combine all ingredients in a food processor and blend until smooth.

CHOCOHOLIC ICE CREAM

2 frozen bananas
2 tbsp cocoa powder
2 tsp sweetener
Splash of almond milk

Combine all ingredients in food processor, blend, freeze, and serve.