Cranberry Almond Biscotti

Cranberry Almond Biscotti
Gena Hamshaw / The Full Helping

Here’s a little motivation to wake up and conquer the morning—Cranberry Almond Biscotti. Thanks to Gena Hamshaw at The Full Helping for providing this sweet, seasonal breakfast idea.

Cranberry Almond Biscotti

Yields 2-3 Dozen Biscotti

Ingredients

  • 2 cups unbleached, all-purpose flour—or a half and half combination of all-purpose and whole wheat pastry flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Zest and juice of 1 orange
  • ⅔-¾ cup sugar
  • ½ cup—8 tablespoons—vegan buttery spread
  • 3 tablespoons aquafaba or 1 flax egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup dried cranberries, roughly chopped—or a chopped, dried fruit of choice
  • ½ cup chopped, slivered, or sliced almonds—or a chopped nut of choice

Directions

  1. Sift together the flour, baking powder, and salt.
  2. If using a flax egg, whisk together 1 tablespoon ground flax meal and 3 tablespoons warm water and allow the mixture to thicken before using.
  3. In an electric mixer fitted with the paddle attachment, beat together the orange zest, sugar, and buttery spread on medium speed, until the mixture is light and fluffy. Add the aquafaba or flax egg and the two extracts. Beat for one more minute.
  4. Turn the speed of the mixer to low, then add half of the flour mixture. When the flour is fully incorporated, add the orange juice to the mixer and beat until it’s incorporated. Add the rest of the flour mixture, the cranberries, and the almonds. Beat until the dough is evenly mixed and forming large clumps. Cover and refrigerate the dough for at least 30 minutes (and up to 2 hours).
  5. Preheat the oven to 325 °F and line a baking sheet with parchment. Divide the dough into two evenly sized pieces and shape each of them into a log that’s about 8 inches long, 1 inch high, and 3 inches wide—space the logs a few inches apart on your baking sheet.
  6. Bake the logs for 30-35 minutes, or until golden and firm to the touch. Raise the oven heat to 350°F. Remove the logs from the oven and allow them to cool for 15 minutes. Use a serrated knife to cut the logs into slices that are about ½-¾ inch thick. Arrange the slices on your cookie sheet cut side up and transfer them back to the oven. Bake for 11-13 minutes, or until the biscotti are golden brown. Transfer them to a cooling rack and cool completely before serving.

Click here for Gena’s original recipe.

Brian Chavez

Brian Chavez

As part of our activist profile series, today we meet Brian Chavez. Brian has been involved in the animal rights movement for several years, and this semester he’s been helping Vegan Outreach leaflet college campuses in Southern California. To date, he’s traveled to 18 schools and handed out 17,743 leaflets. Let’s get to know Brian!

Where are you from and where do you live now?

I’m from San Diego, and that’s where I currently live.

What got you interested in animal rights and veganism?

It was an accumulation of many thoughts—I wanted to help create a more peaceful and joyful society, and I realized that respecting animals is an important step in doing that.

How did you get involved with Vegan Outreach and leafleting?

I signed up in 2007 as a volunteer to help pass the Prevention of Farm Animal Cruelty Act. The San Diego campaign was coordinated by Kath Rogers, who co-founded the Animal Protection and Rescue League (APRL). After the proposition passed, I handed out Vegan Outreach leaflets as a volunteer at many events hosted by APRL. I liked leafleting so much, I started ordering them from the Vegan Outreach website.

Do you have a favorite leafleting moment to share?

One time, a student told me she’d decided to go vegan after reading the leaflet I’d given to her. When I asked to take her picture for the Vegan Outreach e-newsletter, she agreed and then proceeded to ask her friend—who was walking alongside—to go vegetarian. Her friend said yes, and I ended up taking a picture of both of them!

What do you do for fun when you’re not leafleting?

I like to hike, bike, go out to eat, and listen to music. I also love to play board games, soccer, and the guitar.

Do you have anything else you’d like to add about leafleting?

When it’s slow and a student stops to tell me they’ve read the leaflet, I like to ask what their thoughts are on the subject and briefly respond if they have concerns. I’ve also found that many people are very close to going veg. Overall, leafleting is a great way for vegans to volunteer together, prevent burnout, and get new people interested in volunteering!

Can you tell us one of your favorite vegan products to share with our readers?

I like the Black Bean Tamale Verde frozen meal by Amy’s Kitchen.

Free Samples—New Vegan Personal Hygiene and Cosmetic Company

By Lori Stultz, Communications Manager

Natural_Vegan1

One of the most rewarding parts of working for Vegan Outreach is hearing from people who’ve received one of our leaflets and changed their eating habits in efforts to reduce the harm done to animals who are killed for food.

Less frequently, we hear from people who’ve received one of our leaflets and were inspired to sell their business, buy farmland, and start their own all-natural, vegan cosmetic and hygiene product line. However, that’s exactly what founder of the Natural Vegan, Jaymie Friesen, did! And now we get to help him and his business partner, Hannah Christian, share their success story. Watch the videos below to get all the details!

Natural_Vegan

Natural_Vegan_Testimonials_Screen Shot

I’ve had the opportunity to try various Natural Vegan products, and I can honestly say that I love everything about them! They’re light and fresh, and I love knowing that the mission and values of the company are right in line with my own.

The coolest part? Jaymie and Hannah want you to try their products, too! Visit their website and sign up to receive free samples to let them know what you think!

Video: Tips for Enjoying the Holidays as a Vegan

Navigating the holidays as a vegan can present some unique challenges, especially if you’re at a large gathering and the only vegan in attendance.

Whether this is your first holiday season as a vegan or you’ve been vegan for several years, Kim Sujovolsky, founder of Brownble, has put together a comprehensive list of tips to help ease any stresses or worries you may have!

If there are other tips you’ve found helpful at holiday gatherings, and which aren’t mentioned in this short video clip, be sure to share them in the comment section below!

TIps-Holidays

Three Sisters Chili

three-sisters-chili
Photo: Sharon Palmer

If you can believe it, Thanksgiving is less than a week away. This weekend is the calm before the storm, and what better way to savor the pre-holiday serene than enjoying a warm and comforting bowl of chili?

Sharon Palmer’s Three Sisters Chili is the perfect recipe to try this weekend as you’re prepping for travel, spending time with relatives, cooking a five-course meal, and/or hosting a holiday get together!

And if you have any doubts about navigating the upcoming holidays as a vegan, make sure you check out Kim Sujovolsky’s video, Tips for Enjoying the Holidays as a Vegan, for various tips and tricks.

Three Sisters Chili

Yields 10 servings

Ingredients

  • 1 pound red beans—i.e., kidney, small red, cranberry, dried
  • 4 cups water
  • 1 vegetable bouillon cube
  • 1 small acorn squash, peeled, cubed—about 2 ¼ cups
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 stalks celery, diced
  • 1 bell pepper, diced
  • 3 bay leaves
  • 1 teaspoon juniper berries—available at spice shops or online
  • 2 teaspoons ground, dried sage
  • ½-1 teaspoon crushed red chili pepper—according to taste preference
  • 1 teaspoon dried tarragon
  • 1 cup frozen corn
  • 1 cup tomato sauce
  • 1 6-ounce can tomato paste
  • 2 tablespoons fresh mint, chopped
  • Sea salt—optional
  • Fresh tarragon and sage, if desired

Directions

  1. Soak beans overnight in water.
  2. Drain and place beans in a large pot. Add fresh water (4 cups), vegetable bouillon cube, squash, onion, garlic, celery, pepper, bay leaves, juniper berries, sage, chili pepper, tarragon, and corn. Stir well, cover, and bring to a boil. Lower to medium-low heat and simmer for one hour, stirring occasionally. You may need to replace water lost to evaporation.
  3. Add tomato sauce and tomato paste. Cook for an additional 15-30 minutes, until thick and beans are tender. Add fresh mint and stir well. Remove bay leaves. Season with salt, if desired. May serve with fresh tarragon and sage if desired.

Stuffed Pretzel Knots with Nacho Cheese

 

Stuffed Pretzel Knots with Nacho Cheese

Our friends at Tofurky have set the bar high for creating vegan versions of the foods we all enjoyed prior to going vegan. And this recipe is no exception!

We recommend making and taking these pretzels to a party, serving them to your non-vegan friends, and sitting back and watching their reaction when you tell them they’re vegan.

Stuffed Pretzels Knots with Nacho Cheese

Yields 4 servings.

Ingredients

Pretzel

      • 1 pound prepared pizza dough, divided into 4 pieces
      • 2 tablespoons vegan butter
      • 3 garlic cloves, smashed
      • 1⁄2 cup diced Tofurky Smoked Ham or Tofurky Hickory Smoked Deli Slices
      • 1 tablespoon fresh thyme leaves
      • Black pepper
      • 2⁄3 cup baking soda
      • 1 tablespoon pure maple syrup mixed with 1 teaspoon water
      • Coarse salt or pretzel salt

Nacho Cheese

    • 1⁄2 cup raw cashews, soaked for at least 2 hours
    • 1⁄3 cup jarred roasted red bell peppers
    • 2 tablespoons nutritional yeast
    • 1⁄2 teaspoon ground turmeric
    • 1⁄4 teaspoon fine sea salt
    • 1⁄8-1⁄4 teaspoon ground cayenne pepper

Directions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a small skillet over low heat, melt butter and sauté garlic for about 1 minute.
  3. Roll each piece of dough into a 1⁄2” thick rope and flatten with a rolling pin. Brush with garlic butter, sprinkle with ham, then roll up tightly widthwise, so the dough once again forms a 1⁄2” thick rope. Fold rope in half over your finger, twist loose ends around each other a few times, then tuck the end into the loop created by your finger.
  4. In a large saucepan, bring 10 cups water and baking soda to a boil. Using a slotted spoon, place each pretzel in the water for 30 seconds, drain well, pat dry, and place on baking sheet. Brush lightly with syrup glaze and sprinkle with salt.
  5. Bake until golden brown, about 15-20 minutes.
  6. In a blender, process cashews, bell peppers, nutritional yeast, turmeric, salt, cayenne, and 1⁄4 cup water until completely smooth, adding a little more water if needed to blend.
  7. Serve pretzels warm with cheese sauce.

Click here for the original recipe.

It’s Nacho Mama’s Mac

Throughout the summer and into early fall, Vegan Outreach hosted several Vegan Mac Down competitions across the U.S. And a few weeks ago, we shared the winning mac and cheese recipe from the Vegan Mac Down L.A. event. This week, we’re sharing the winning recipe from the Mac Down event hosted in Santa Fe, NM.

The winner, Nataley Quintana, wowed the hungry attendees with her It’s Nacho Mama’s Mac dish. We encourage everyone to make this mac and cheese dish for themselves and let us know how much you loved it!

In case you’ve missed the Vegan Mac Down excitement, check out these recent editions of our weekly E-news—August 30 and October 4.

Mac Down Santa Fe Attendees

It’s Nacho Mama’s Mac

(Unless your mama is vegan, then maybe it’s like hers…)

Yields 4-5 servings.

Ingredients

  • 16 oz package of macaroni, cooked al dente
  • 1 tablespoon non-dairy buttery spread
  • 1 tablespoon flour
  • 2 cups nut milk
  • 2-3 garlic cloves, finely chopped
  • ¼ onion, finely chopped
  • 6 tablespoons nutritional yeast
  • 1 tablespoon mustard
  • ¼ teaspoon nutmeg
  • ¼ teaspoon smoked paprika
  • 8 oz roasted and chopped green chile—here’s a quick tutorial video on how to roast green chilies
  • 1 package vegan cheese shreds
  • ½ cup vegan sour cream
  • salt and pepper to taste

Directions

  1. Cook macaroni according to instructions on package.
  2. In a medium saucepan, melt buttery spread on low heat.
  3. Stir in flour and cook for one minute stirring constantly.
  4. Whisk in the nut milk a little at a time. Add the garlic and onions and cook a few minutes until sauce starts to thicken slightly. This will take about 5 minutes.
  5. Stir in the nutritional yeast, mustard, nutmeg, paprika, green chile, and vegan cheese shreds. Be sure to add the vegan shreds a handful at a time. Cook until sauce is thickened and the cheese shreds are completely melted. Combine the cooked pasta with the sauce and stir in sour cream. Add salt and pepper to taste. Enjoy!

Recipe Tips/Variations

    For a gluten-free dish, use your favorite gluten-free pasta and flour substitutes.

Vegan Mentor Program—Elizabeth and Sunny

At Vegan Outreach, we believe it’s important to provide a variety of veg resources for aspiring and new vegans and vegetarians. One of the resources we provide to help people transition to a veg lifestyle is the Vegan Mentor Program (VMP).

Our VMP connects new vegans, vegetarians, and veg-curious people via email with a volunteer mentor who can help with anything from navigating the grocery store aisles to figuring out how to respond to friends and family members’ questions or concerns.

We absolutely love hearing from the mentors and mentees who’ve benefited from the program. Two of our program participants, Elizabeth and Sunny, wrote to us a few weeks back, detailing their experience, and it was simply too good not to share! Read on to hear this heartwarming story of a relationship that went from a mentorship to a new friendship!

Elizabeth

Sunny and I were first connected through the Vegan Outreach Mentorship program in mid-April. It was a really awesome match! We are the same age with similar interests and we live nearby! After a few email exchanges, Sunny and I met for a delicious vegan dinner. Since then we’ve kept in touch and gotten together a few times.

When she signed up for a mentor, Sunny was a long-time vegetarian who was interested in transitioning to a vegan diet, but was struggling with a few things. As of early August, Sunny is fully vegan! She’s been exploring new foods and enjoying the health benefits. And she may be interested in joining the program as a new mentor herself!

This has been a really wonderful experience for me—not only growing my own sense of vegan community, but also gaining a beautiful new friend.

Elizabeth Green and Sunny Nowell
Elizabeth Green and Sunny Nowell

Sunny

After celebrating my 25 year anniversary of being vegetarian, I wanted to make the leap and go vegan. Joining the VMP and meeting Elizabeth was all I needed to reach that goal. I wish I had gone vegan sooner, I absolutely love it!! A whole new world has opened up for me. I am so grateful to her and Vegan Outreach.

As of May 2017, VO’s Vegan Mentor Program (Programa Mentor Vegano en Español) has over 1,900 mentors located in 1,000 cities in 60 countries. We’re proud of the rapid growth of this program!

We’d love to hear from you if you’ve benefited from the program like Sunny and Elizabeth!

If you’re interested in becoming a mentor or mentee, please visit the VMP webpage.

Individual Chocolate Stout Cakes

By Jenny Engel and Heather Bell, Guest Contributors

Individual stout cakes
Photo: Kate Lewis

Dark beer + chocolate bring out the best in each other, sort of like coffee + the morning. Combining these two into a single baked goodie just feels right. The cake is moist and elegant, while the stout adds notes of toffee and caramel.

Individual Chocolate Stout Cakes

Yields 12 personal cakes.

Ingredients

  • 1 cup unbleached all-purpose flour
  • ¾ cup whole-wheat pastry flour
  • ¾ cup evaporated cane sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon aluminum-free baking powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons ground flaxseed
  • ⅔ cup unsweetened almond milk
  • ½ cup dark beer
  • ⅓ cup neutral-tasting oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegan dark chocolate chips
  • 1 tablespoon powdered sugar, for topping

Directions

  1. Preheat oven to 350ºF.
  2. In a medium bowl, whisk flours, sugar, cocoa powder, baking powder, sea salt, allspice, cinnamon, and flaxseed.
  3. Slowly whisk almond milk, beer, oil, maple syrup, and vanilla into dry ingredients until mixture is uniform and smooth. Fold in chocolate chips.
  4. Grease a 12-cake mini Bundt pan and pour batter into each section, filling each cup three-quarters full. Bake for 30 to 32 minutes or until toothpick comes out clean. Let cakes cool completely. Sift powdered sugar over the tops and serve.

You can learn more about Spork Foods and Jenny and Heather’s cookbook on Facebook, Instagram, and Twitter.