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A bunch of us from CAA recently attended the Animals Right National Conference in Los Angeles. We spent four days attending informative and inspirational sessions, networking with others in the animal protection movement, and enjoying some of the great vegan eats that LA has to offer. As the cherry on top this vegan ice cream sundae, on the day after the conference concluded, many of us went on a tour of Farm Santuary. Meeting the rescued animals was perhaps the ultimate inspiration.
Having been to the conference twice before, I was eager for new information. As someone who works full-time for CAA, I’m routinely immersed in our mission, and I was most interested in being exposed to different perspectives, particularly those that include more confrontational approaches to activism. For this reason, I attended talks by Lauren Gazzola, who advocates for not avoiding “looking bad” as vegan, and Wayne Hsiung, who leads the controversial Direct Action Everywhere. Hearing these other viewpoints was enriching, as it gave me an opportunity to better understand the spectrum of approaches to animal advocacy and social justice.
In addition, I was especially motivated hearing Dr. Melanie Joy speak on the subject of sustainable activism and how to nurture a resilient organization. That information I will surely make use of, not only for myself, but also as a way to support our volunteers.
Each of us who attended the conference got something different out of it, and each of us brings back some unique inspiration that will surely infuse our Twin Cities community with a renewed approach to advocating for farmed animals. Here’s a glimpse of what some of our volunteers and other staff members experienced at the 2016 Animal Rights National Conference:
Transformation and Inspiration by AmyLeo Barankovich
I found the conference to be fun, rejuvenating, comprehensive, inclusive, and sophisticated. After advocating for animals in near-isolation for two decades, I’ve recently reentered the animal rights community. In the past few years, I’ve seen glimpses of the movement’s transformation. This conference has given me even more awareness of this progress and has restored my hope in how humans are reinventing our relationship with animals. I am grateful for finding inspiration to return to public advocacy, which will surely enhance my work as a humane educator and vegan chef.
The 91-Year-Old Vegan by Kathleen Keene
One of the most memorable moments for me was meeting a 91-year-old Dutch woman who came to the CAA table. She had been vegan all her life because her father suddenly didn’t want to eat animals anymore, and that caused quite an upheaval in the family. Eventually, she and her whole family eschewed eating animals altogether. And she was quite spry for 91! At the end of our chat, I gave her a knuffel, which is Dutch for hug!
Networking, the Future of Food, and the Animals Themselves by Dave Rolsky
The best thing about the conference is always the people. I go each year to connect with others in the movement and learn more about what they’re up to. The session I found most exciting was a panel discussing the future of food, specifically cultured meat, egg whites produced by yeast, and meat alternatives. Finally, visiting Farm Sanctuary after the conference was a good reminder of why our work is so important. Meeting individual animals reminds me of all the other animals suffering in factory farms who need our help.
Renewed Hope in a Violent World by Brita Bengtson
I think we can all agree that 2016 has been tough. I entered the conference wondering if it’s worth working for any cause in such a violent world. I left the conference uplifted by new knowledge of all the progress being made for farmed animals: new outreach technology (Animal Equality’s iAnimal project), new food technology (plant-based and clean meats that don’t require any animal use), legislative victories, and much more. I’m hopeful again that we may someday achieve peace for all beings.
I love Ethiopian food! Not only is it delicious and fun to eat, but it’s also healthy and very veg-friendly.
Where I live in the Midway neighborhood and along University Avenue in St. Paul we have some excellent Ethiopian restaurants–Fasika and Demera are my current favorites. And we also have some great Ethiopian markets as well. You can find fresh injera, lentils, and berbere spice blend at places like Addis Market just east of Snelling and Sherburne.
But what do you do with those ingredients? That’s where Kittee Berns’ fantastic book Teff Love: Adventures in Vegan Ethiopian Cooking comes in.
Teff Love begins with a concise overview of all the basics you need to know about Ethiopian cuisine, from descriptions of ingredients, cooking and serving techniques, and a grocery list to a brief history of Ethiopia. It turns out that members of the Ethiopian Orthodox Church fast over 200 days of the year. When they break their fasts in late afternoons they are supposed to refrain from eating animal products. That’s why Ethiopian food is so veg-friendly!
The recipes are the stars of Teff Love. All my favorites from the veggie sampler platters I love to get at my local restaurants are helpfully labeled. There are recipes for Ye’Misser Wot (Red Lentils in a Spicy Sauce), Ye’Ater Kik Alicha (Split Peas in a Mild Sauce), Ye’Abesha Gomen (Tender Stewed Collard Greens), and Ye’Tikil Gomen Be’Karot (Stewed, Seasoned Cabbage with Tender Carrots in a Garlic-Ginger Sauce). You can even learn to make Injera, that delicious spongy, slightly sour flat bread that typically accompanies Ethiopian food!
Along with traditional Ethiopian recipes, there are a range of inspired adaptations and fusion offerings. You can learn to make Ethiopian style Scrambled Tofu (Ye’Tofu Enkulal Firfir) and mac-and-cheesie, garlic jojos with Ethiopian spices, and spicy lasagna roll ups. Teff (the staple Ethiopian grain that is the namesake of the book) makes a creative appearance in the dessert section – you can whip up some spiced teff snickerdoodles or mocha teff brownies!
When it came time to do some cooking, I stuck to the classics. I made some Ye’Misser Wot (Red Lentils in a Spicy Sauce), Ye’Tikil Gomen Be’Karot (Stewed, Seasoned Cabbage with Tender Carrots in a Garlic-Ginger Sauce), and Ye’Zelbo Gomen Be’Karot (Tender Kale with Carrots, Onion, and Mild Spices). The food was amazing! I’ve tried making these dishes before, but the recipes from Teff Love helped me turn out much richer versions with great depth of flavor. I’ll be digging into this book a lot!
Ye’Tikil Gomen Be’Karot
(Stewed, Seasoned Cabbage with Tender Carrots in a Garlic-Ginger Sauce)
Makes 4 cups
- 1 large carrot, peeled and cut into sticks (1 cup)
- ½ white or yellow onion, thinly sliced (1 cup)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon peeled and grated fresh ginger
- 4 cloves garlic, pressed or grated (2 teaspoons)
- ½ teaspoon salt, plus more if desired
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- ½ green cabbage, cut into 1-inch pieces (7 cups)
- ¼ cup water
- 1 to 2 jalapeňo chiles, seeded, veined, and cut into thin strips lengthwise
- Freshly ground black pepper
- Put the carrot, onion, olive oil, ginger, garlic, and salt in a large saucepan. Cook over medium heat, stirring frequently to prevent sticking or burning, until the onion is soft and translucent, about 5 minutes.
- Stir in the turmeric, cardamom, and cloves and cook for 1 minute. Add the cabbage and water and stir well to combine. Cover and cook, stirring occasionally to prevent scorching, for 10 minutes. Add the chiles, cover, and cook until the cabbage is very tender and the carrots are soft, about 5 minutes longer. Season to taste with pepper and additional salt if desired.
Per cup: 163 calories, 1 g protein, 10 g fat (1 g saturated), 17 g carbohydrates, 19 2 mg sodium, 103 mg calcium, 5 g fiber.
Last month, Compassionate Action for Animals announced the first annual Twin Cities Veggie Awards, a new program that acknowledges the best of the best of veg-friendly businesses in the Twin Cities.
For this first round of awards, we gathered a panel of five of our community members to choose the five winners. Each of the recipients received acknowledgement on our blog and a framed certificate.
Here they are:
The blog also lists all of the thirteen businesses in the Twin Cities that offer only vegan products as well as a list of eleven of the finalists, veg-friendly businesses that offer a great selection of outstanding vegan options. Though these finalists didn’t win the award, we wanted to be sure people know about them and support them.
Of course, the real winner is our community. This shift toward having more vegan options in the marketplace is undeniably gaining momentum, and we take it as a sign of great things to come. This consumer demand for more vegan products means fewer animal products being purchased and, ultimately, fewer animals suffering.
We can feel like we’re winning in that regard, for sure! And if you’d like to celebrate, I hope you’ll join us for our next festive event, Summer Soirée: A Benefit for Twin Cities Veg Fest on Wednesday, July 27 from 7 to 10pm at the award-winning Reverie Cafe + Bar. This is a great way to support Twin Cities Veg Fest, celebrate with the community, and enjoy all the amazing vegan nosh that Reverie has to offer. Reserve your tickets today!
Communications & Events Coordinator
Check it out! This fantastic animation was created by Sydney Terwey, Cade Isaacs, and Hai Lo, who were all students at The Art Institutes International of Minnesota. They used their time and talents to share their enthusiasm for Twin Cities Veg Fest, and we love what they came up with.
After helping to create this animation, Sydney went on to intern with us at CAA in the spring of 2016. We’re very grateful for all that she contributed to the organization during that time.
Twin Cities Veg Fest 2016 will take place on Saturday, October 29 and Sunday, October 30, from 11am to 4pm each day. Share this video and let your friends that they can now save the dates for this fun festival!
Compassionate Action for Animals is pleased to announce the winners of our first annual Twin Cities Veggie Awards!
We’ve created this program to recognize Twin Cities businesses that support the compassionate community by offering outstanding vegan products. We want to acknowledge and thank them for their service, and we want to be sure that you know about them. We encourage you to give your support to these exceptional veg-friendly establishments so that they continue to thrive.
Here are the winners of the 2016 Twin Cities Veggie Awards along with a testimonial from each of our five panelists. Drum roll please…
Save the dates for Twin Cities Veg Fest 2016!
Saturday, October 29 and Sunday, October 30, from 11am to 4pm each day
Coffman Memorial Union at the University of Minnesota
You might notice that we’re expanding the festival to two days this year, which is very exciting for us. We’ll also be at Coffman Memorial Union again, which is not what we expected, but we’re looking forward to making it work better than ever. Here’s how all this came to be:
A shorter version of this article was included in the most recent edition of Twin Cities Veg Living, the CAA magazine. Here is the complete version, with even more tips on egg-free baking.
Did you know that often you can simply leave eggs out of a recipe and have great results? Not ready to try that just yet? We’ve got you covered. Consider this a primer on egg replacement for vegan baking. You can search online for endless resources giving you greater detail. It’s easy to veganize a recipe once you understand why the eggs are used.
- They add moisture and richness.
- They work as a leavening agent.
- They work as a binder.
Each of these plant-based foods replaces one egg:
- 1 tablespoon to ¼ cup applesauce
- 1 ripe banana, mashed
- 1 tablespoon ground chia seeds with 3 tablespoons boiling water
- 1 tablespoon EnerG Egg Replacer mixed with ¼ cup boiling water
- 1 tablespoon ground flaxseeds with 2 to 4 tablespoons of boiling water
- ¼ cup mashed potatoes
- ¼ cup blended prunes
- ¼ cup cooked blended pumpkin
- ¼ cup mashed silken tofu
- 1 tablespoon vinegar or 2 tablespoons lemon juice with 1 teaspoon baking soda
Now let’s test-drive your new skills. Try this recipe as it is and then try it again using another egg replacement option. Let the tasty fun begin!
Chedda Jalapeño Muffins
Yields 12 muffins
These delicious muffins offer up a great combo of nondairy cheese and heat. You will find “chedda cheeze” and jalapeños through and through with every bite. Either eaten alone, with a robust salad, or with a hearty vegan chili, these muffins land just right on the palate.
3 cups unbleached all-purpose flour 1 tablespoon baking powder ¾ teaspoon baking soda ¾ teaspoon salt 1 tablespoon EnerG Egg Replacer ¼ cup boiling water ¼ cup vegetable oil 1/3 cup unrefined sugar 1 cup nondairy milk, plus more as needed 1 ½ cup shredded nondairy cheddar cheese shreds ½ cup minced canned or fresh jalapeño chile
Preheat the oven to 400 degrees F. Lightly oil a 12-cup muffin tin.
Sift the flour, baking powder, baking soda, and into a medium bowl and set aside.
Put 2 tablespoons of the boiling water and the egg replacer in a small bowl and whisk until the mixture is thick and gelatinous. Add additional water as necessary. Set aside.
Mix the oil and sugar in a large mixing bowl. Add the egg replacer and continue to mix until well combined.
Alternating in small amounts, add the dry mixture and the nondairy milk to the wet mixture, stirring continuously until all of the dry mixture and nondairy milk have been added and a batter has been formed. If the mixture is too dry or thick, add up to 1/3 cup additional nondairy milk, 1 tablespoon at a time, until the desired consistency is achieved. The batter will be thick. Add the nondairy cheese and chile and mix until incorporated.
Spoon the batter into the prepared muffin cups. Bake for 25 minutes until golden brown. Let the muffins rest in the muffin tin for about 15 minutes before transferring to a cooling rack. Sit back and enjoy alone or with friends. These muffins will stay fresh up to 1 week when stored in a tightly sealed container in the refrigerator.
Variation For even more flavor, replace the unbleached all-purpose flour with 1 cup spelt flour, 1 cup oat flour, and 1 cup rice flour.
AmyLeo Barankovich, a passionate vegan chef, began cooking for a family of ten at the age of 13 and has since been delighting family, friends, and colleagues with creative, delicious wholesome food. She founded The Vegan Pantry: Where Taste Meets Grace, offering private and public cooking classes, personal chef services, vegan coaching, and restaurant consulting. Learn more at veganaffairsmn.com.
Our 2016 Annual Banquet was popular for many reasons, but perhaps the most drool-worthy aspect of this yearly fundraiser was the gourmet meal.
The menu had an Italian theme and was created by volunteer Jared Rolsky. Many additional volunteers helped with food preparation, and by the end of the night lots of people were talking about how good and filling the food was.
You are certainly welcome to try your hand at making these plant-based dishes at home. Here are the recipes:
Thanks again to all of our volunteers who helped to prepare the food and to The Herbivorous Butcher who sponsored the event by donating their vegan Italian sausage and nondairy mozzarella.
Thursday, April 28 is the 22nd annual Dining Out for Life event in Minnesota. When you dine at one of the 200 participating restaurants on that day, a portion of the proceeds benefits The Aliveness Project, an organization that serves HIV-positive Minnesotans with a comprehensive array of programs.
Here’s a list of some of our favorite participating restaurants that offer good vegan options. We’ve included what percentage of proceeds will be donated to the Aliveness Project, which mealtimes apply, and what the restaurants have to offer.
- Pizza Nea
- Lunch, Dinner
- Authentic Italian cuisine featuring pizza made with vegan meats and cheeses from The Herbivorous Butcher
- Birchwood Cafe
- Fresh food with down-home appeal
- Ramen and sake house offering Japanese cuisine with many vegan options
- Pizza Luce (all locations; dine in only)
- Lunch, Dinner
- Vegan pizza, sandwiches, pasta, and more
- The Wedge Table
- Breakfast, Lunch, Dinner
- Cooperative cafe and market with lots of vegan options
- May Day Cafe
- Breakfast, Lunch
- Cozy cafe with awesome vegan scones, cookies, burritos, and more
- Vo’s Vietnamese Restaurant
- Lunch, Dinner
- Vietnamese cuisine with very vegan-friendly menu
- Ginger Hop Restaurant
- Lunch, Dinner
- Asian cuisine in swanky setting
- Galactic Pizza
- Lunch, Dinner
- Vegan pizza and nondairy cheesecake
- Hard Times Cafe
- Breakfast, Lunch, Dinner
- Collectively owned diner with lots of vegan comfort food
Dining Out for Life offers a fantastic opportunity to support people in Minnesota living with HIV and to make compassionate meal choices at the same time. With 200 restaurants participating in Minnesota, you’re sure to find excellent vegan options on many of the menus. Use your dollars to make a difference!
We’ve just published the second issue of Twin Cities Veg Living, and we’re very excited to share it with the world.
This annual 12-page magazine is a way for us to share who we are and what we do. You’ll find that our campaigns, programs, values, and mission are represented in its contents. Along with that, the magazine is a useful resource for those moving toward a plant-based diet. It features information that’s especially relevant to those who live in the Twin Cities area, and it shows how veg-friendly our community is becoming.
If you haven’t seen the magazine yet, you can find it at our tabling events throughout the year or read it online.