Give for Compassion (and have some Smoky Maple Kale and Black Beans!)

Good news! The carrot-thermometer is showing that we’ve already made significant progress toward raising $7,500 by December 31 at midnight. Thanks to those of you who have already given! Remember, all contributions this month will be matched 2-for-1. These funds help us to be a voice for farmed animals through outreach, education, and community building. Give for compassion today!

Also, our cookbook giveaway is officially underway. Just yesterday, we announced the winner of our first giveaway. This coming week, we’re giving away an autographed copy of the newly released Vegan Planet, Revised Edition by Robin Robertson. To enter the giveaway, share this Facebook post or retweet this tweet. Be sure your Facebook privacy settings allow your share to be public if you want us to identify you for the drawing. We’ll draw the winner on Tuesday, December 16 at noon.

We’re also giving away a recipe for Smoky Maple Kale and Black Beans from the revised edition of Vegan Planet. Scroll down to get the recipe! Maybe you’d like to make this dish for our Holiday Party Potluck that’s happening on Sunday, December 14 at 5:00pm at the CAA office, 2100 1st Avenue South in Minneapolis. If you’d like to attend, RSVP on the Facebook event page or email Justin Leaf at justin@exploreveg.org.

Through our work at CAA, we strive to be a voice for farmed animals. Our Meatless Monday campaign is one way we’re doing just that. I interviewed Minneapolis Council Member Cam Gordon about Meatless Monday for our most recent podcast episode. Cam is a longtime vegetarian and shares his thoughts on how Meatless Monday can shine a light on farmed animal issues and help people on their journey to more compassionate living.

For the animals,

Unny Nambudiripad

Smoky Maple Black Beans and Kale

from Vegan Planet, Revised Edition by Robin Robertson

Serves 4 Smoked paprika and liquid smoke combine to deliver a smoky nuance to these beans and greens. Add the optional chipotle chile if you want to add some heat.

1 tablespoon olive oil or 1/4 cup water
1 medium-size onion, chopped
3 garlic cloves, minced
6 cups coarsely chopped kale
Salt and freshly ground black pepper
3 cups cooked black beans or 2 (15-ounce) cans beans, rinsed and drained
3 tablespoons water
2 tablespoons tamari
2 tablespoons pure maple syrup
1 tablespoon cider vinegar
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika
1 chipotle chile in adobo (optional), minced

Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the kale and season to taste with salt and pepper. Cook, stirring, until softened, about 5 minutes.

Stir in the beans, then add the remaining ingredients, stirring to combine. Simmer for 10 minutes longer to blend the flavors. Taste and adjust the seasonings, if needed. Serve hot.