Justin

Their Lives, Our Voices 2014

Compassionate Action for Animals is hosting Their Lives, Our Voices 2014, our fifth animal advocacy conference on Saturday, September 27th on the University of Minnesota campus at Hanson Memorial Hall.

This inclusive, hands-on conference empowers activists in their efforts to help farm animals. Two tracks of informative lectures and facilitated discussions showcase diverse topics and perspectives within our movement. In addition, the conference offers attendees the opportunity to network with other activists from both the local and national scene. Visiting speakers include Erica Meier from Compassion Over Killing and Paul Shapiro from The Humane Society of the United States.

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Exploring Twin Cities Veg Fest – Part 2

Twin Cities Veg Fest wants you!

In this second podcast of a four-part series devoted to Twin Cities Veg Fest 2014, Compassionate Action for Animals’ executive director Unny Nambudiripad interviews volunteer Chris Homsey about a brand new feature of the upcoming festival: cooking demos.

Twin Cities Veg Fest 2014 will be held at Coffman Memorial Union at the University of Minnesota on Sunday, September 28th, 2014. The festival is free to attend and, in addition to offering cooking demos, includes free food samples, a variety of exhibitors, and inspiring speakers. Join us and celebrate compassion!

Cooking Class with AmyLeo: Very Vital, Versatile Veggies

AmyLeo

CAA volunteer and vegan powerhouse AmyLeo Barankovich is leading a cooking class at Valley Natural Foods on Tuesday, August 19th at 6:00 pm. AmyLeo will show you why veggies need not be gulped down as a boring side dish. These amazing gifts from nature offer up everything from B vitamins to protein. Yes, protein is plentiful in vegetables! Be prepared to experience something new and delightful. You will even get to eat veggies for dessert. Samples will be served, and you won’t leave hungry!

Very Vital, Versatile Veggies

Tuesday, August 19th

6:00 – 8:00 pm

Valley Natural Foods

13750 County Road 11

Burnsville, MN 55337

952-891-1212

$10 (co-op member-owners) and for $15 (for non-members)

Register in advance!

Cookbook Review: Salad Samurai

Fiery Fruit and Quinoa

Is it just me or are salads sometimes a double-edged sword for vegans? On one hand, you’ve got the restaurant where the only vegan option is a very basic garden salad and those unfamiliar with veganism assume that you only eat salads. On the other hand, you have Terry Hope Romero’s Salad Samurai: 100 Cutting-Edge, Ultra-Healthy Easy-To-Make Salads You Don’t Have To Be Vegan To Love, in which flavor, texture, and visual appeal meld in delicious dishes like Fiery Fruit & Quinoa Salad or my personal favorite, the Tempeh Reubenesque Salad. Romero hits a home run with her newest cookbook, which offers a hundred recipes that can be mixed and matched to make countless meals that will make even the most reluctant a fan of salads.

Salad Samurai offers recipes by season and supplies the basic building blocks for you to choose-your-own-adventure with dressings, proteins, and salad toppers. (Homemade croutons are the way to go!) She encourages you to pick a day of the week to prep a bunch of options to have at the ready for salads all week long. Throughout the book, beautiful, full-color photos of the dishes will make your mouth water. While the salads certainly have you covered for lunch and dinner, the final chapter includes sweet and savory breakfast options like Overnight Oats with Mexican Chocolate Creme and Avocado & Tofu Breakfast Bowl with Carrot Ginger Dressing.

With most recipes, Romero includes cooking tips under the heading “The Spin” and variations labeled as “Samurai Stylings.” Of the seven variations for the loyal standby ranch dressing, my favorites included maple “bacon” and creamy sriracha. Romero also does a great job of labeling recipes as raw or gluten-free for those looking for those options.

Herbed Pea Ricotta on Garden Fresh Tomatoes with Basil is summer-on-a-plate.
Herbed Pea Ricotta on Garden Fresh Tomatoes with Basil is summer-on-a-plate.

Romero is an expert with flavor and technique, but she shows restraint with her gourmet prowess and provides recipes that even novices in the kitchen can execute. I tried the Relaxed Shredded Kale, a simple side salad recipe. I gobbled it up and made a mental note to add it to the weekly rotation. Following her recipe guidance and using a standard blender, I whipped up an ultra-creamy Herbed Pea Ricotta and served it on a bed of sliced tomatoes. (Try the leftover ricotta on pasta — so good!) I made the tangy, creamy Galapagos Island Dressing with the smoky-sweet Tempeh Bacon Bites and rye Classic Croutons and had a dinner party of omnivores raving for the Reubenesque Salad. What a clever take on the classic Reuben! The dressings and salad toppers often made more than needed for a recipe, but I didn’t mind. I could use the leftover ingredients to create quick salads while on the go, and I would enjoy the intensely tasty 5-spice Tamari Almonds on their own as a protein-packed snack.

If you love flavor and want some help creating healthy, mostly non-processed meals that will satisfy your taste buds and fill your tummy, check out Salad Samurai.

Veganize It! Chocolate Chip Cookies

Veganize verb to modify a recipe by substituting plant-based foods for animals products. “I’m going to veganize these chocolate chip cookies!”

You can veganize just about anything. Start with Nestle’s classic Toll House Chocolate Chip Cookie recipe. Simply replace the egg with Ener-G Egg Replacer and the butter with a nondairy buttery spread. Use nondairy semisweet chocolate chips, and you’re good to go. Easy, yummy, and cruelty-free. Who can go wrong with that?

Try your hand at our recipe for Classic Chocolate Chip Cookies and share them with all of the world.

Vegan Main Dish Competition at the Minnesota State Fair

The Minnesota State Fair is having a vegan main dish competition for the third year in a row. The judges are looking for tasty, easy-to-prepare dishes that supply a complete protein. Consider entering one of your favorite original vegan recipes. Your goodies will be on display in the Creative Activities Building, and the winner will receive a ribbon, a check, and vegan cookbook.

The category is listed as lot #1110 on page 19 of the Creative Activities booklet. Register to enter the competition by August 5th and take this opportunity to show everyone at the State Fair how delicious vegan food can be.

Get Active for Animals in August

The summer of animal advocacy continues. Just yesterday, we helped distribute 13,000 leaflets at the Warped Tour’s most recent stop in Shakopee, Minnesota. Thirteen thousand leaflets! That’s a lot of people receiving a message of compassion for animals such as Kevin, a chicken bred by the egg industry. Like all male chicks who can’t lay eggs, Kevin was likely to be killed by being tossed alive into a grinding machine. Fortunately, Kevin was rescued from this fate and is now living out his days in a farm animal sanctuary.

Everyone who receives a leaflet is learning about Kevin and hopefully making changes in their diet accordingly. These changes have a ripple effect, saving more animals like Kevin and inspiring others to adopt a more compassionate way of life.

August brings new opportunities for powerful outreach on behalf of animals. Leafleting and tabling are both excellent ways to advocate for animals. We reach many people in a short amount of time and have great conversations while doing it.

leafleters
CAA volunteers gather after leafleting for the Warped Tour.

Saturday, August 2nd. Leaflet after the Paul McCartney concert

Saturday, August 16th. Table at Indiafest

Sunday, August 17th. Leaflet at Franklin Open Streets

For more information or if you would like to volunteer at any of these outreach events, email grace.vansusteren@exploreveg.org.

Vegan Potluck Picnic in the Park

Here’s your opportunity to cavort in the summer breezes with other like-minded folks who care about animals. Compassionate Action for Animals is hosting a potluck picnic in Washburn Fair Oaks Park in Minneapolis on Sunday, July 27th at noon. We’ll be meeting on the southwest corner of the park, near the intersection of East 24th Street and Stevens Avenue.

Every dish at the potluck will be vegan. You can always bring something simple like watermelon, or you can try your hand at preparing a new vegan dish. Maybe Sweet Potato and Kale Patties or a batch of vegan Thin Mint Cookies. Or something exotic like a Curried Chickpea Salad or traditional like a Creamy Potato Salad. The options are endless.

Feel free to bring a friend. Not only do events like this fortify our existing community, but they show our omnivorous friends how varied and delicious a plant-based diet can be and how fun and welcoming our animal-friendly community can be.

RSVP on the Facebook event page or email justin@exploreveg.org.

 

Creamy Potato Salad for Your Summer Picnic

potato salad

Why show up to summer gatherings empty-handed when the world of vegan food abounds with delicious options? This recipe for Creamy Potato Salad is sure to wow your friends and family. They won’t know the difference once they bite into this creamy classic gone vegan.

Most recipes for potato salad call for an egg-based mayonnaise. The only difference here is that an egg-free mayonnaise is used. Try Vegenaise. Many people enjoy this particular brand even more than the common non-vegan versions.

Everyday, hundreds of millions of egg-laying chickens experience agregious abuse on modern factory farms. If you want to help alleviate this suffering, consider alternatives to eggs and those things made from eggs like mayonnaise. With options such as this vegan Creamy Potato Salad, we can still participate in our fun summer outings, enjoying familiar foods in the company of our loved ones, but we can choose to make those foods in ways that reflect our compassion for animals.

Summer Picnic Cooking Class with AmyLeo

AmyLeo

CAA volunteer and vegan powerhouse AmyLeo Barankovich is teaching a picnic-themed cooking class at Valley Natural Foods on Tuesday, July 23rd. AmyLeo will teach you how to prepare a traditional summer picnic meal minus the animal products. You’ll have lots of vegan recipes to explore and scrumptious samples to take home: Juicy Lucy with Daiya nondairy cheese shreds, New Potato Potato Salad with a hint of cilantro, and Chocolate American Flag Brownie with fruit stars. You won’t leave hungry!

Summer Fun Picnic Eats and Treats

Tuesday, July 23rd

6:00 – 8:00 pm

Valley Natural Foods

13750 County Road 11

Burnsville, MN 55337

952-891-1212

$10 (co-op member-owners) and for $15 (for non-members)

Register in advance!

 

 

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Saturday, December 29, 2018

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