Yuki Takahashi

Yuki Takahashi

As part of our activist profile series, today we meet Yuki Takahashi. Yuki just wrapped up an internship with Yuri Mitzkewich, Vegan Outreach’s southeast Outreach Coordinator. Yuki joined Yuri for the first five weeks of his leafleting tour and distributed 38,019 leaflets at 29 different college campuses. Together, Yuri and Yuki broke more than 20 school leafleting records.

Where are you from and where do you live now?

I grew up in Japan. I haven’t lived in any one place for more than half a year since 2012, having been with just one big backpack, a tent, and a sleeping bag for the past five years.

What got you interested in animal rights and veganism?

I first learned about the cruelty of the meat industry in spring 2003 when I received a Vegan Outreach leaflet at UC Berkeley. I felt so sorry for the animals and stopped eating meat. In 2007, I joined the Lothlorien Co-op house and learned about the similarly miserable lives of egg-laying hens and dairy cows.

After completing a Physics Ph.D in 2010, I worked for various causes with other people who are trying to do good things for the world. Everywhere I went, though, I noticed a lack of concerns for the animals being exploited for food. Since then, I’ve been looking to dedicate my life to reducing animal suffering.

How did you get involved with Vegan Outreach and leafleting?

When I was signing up for Vegan Outreach’s Vegan Mentor Program back in May, I noticed the internship opportunity and applied. I was paired up with Yuri Mitzkewich, Vegan Outreach’s southeast Outreach Coordinator, for the fall semester. I leaflet with him for five weeks—traveling from Florida into Texas—and had an absolute blast!

Do you have a favorite leafleting moment to share?

At the University of Southern Mississippi, I met a man named Nicholas who’d received a Compassionate Athlete booklet. After talking with him for a little while about veganism, he jumped in and leafleted with us for the rest of the day.

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

I like to explore nature and the various cultures on this planet. I also love observing wild creatures, both by walking on land and swimming in waters.

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

Leafleting is a lot more interesting and rewarding than I ever imagined. When I was signing up for the internship, I had some concerns that I’d become robot-like—mindlessly doing a repetitive task. To the contrary, leafleting was engaging, interactive, and energizing. Throughout the five-week internship, I never got tired of doing it!

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

I actually haven’t explored very many special vegan products, but Daiya cheese is probably my favorite so far. Even my sister, Seika, who is a big fan of cheese, said that the Daiya cheese pizza is the best pizza she’s ever had.

Jevranne Martel

Jev Martel St Clair College

Continuing our series of activist profiles, today we talk to Vegan Outreach’s Canada Outreach Coordinator, Jevranne—”Jev”—Martel. This is Jev’s first semester leafleting for Vegan Outreach, and her work has been nothing less than impressive! She’s been to more than 30 college campuses this fall and has distributed over 28,000 booklets!

Where are you from and where do you live now?

I was raised in Portage la Prairie, MB, which is a small farming community. I moved to Ottawa, ON when I was out of school to explore and find a place of my own that I could call home. I adore Ottawa—it’s a beautiful city with a ton of nature and water everywhere.

What got you interested in animal rights and veganism?

I’d been vegetarian for over 8 years. I went vegetarian because I felt better knowing no animals were dying for me, but I didn’t do the research to find out what else was happening.

Over the years, I’d embarked on a spiritual journey where I was meditating more regularly and focusing on health and fitness. As a result, I started noticing major shifts in my body. These shifts made me more aware of my body and what was happening after eating certain foods.

One day, I had a major shift and I felt I had to do more research on veganism. I came across the “Best Speech You Will Ever Hear” by Gary Yourofsky. I became vegan and an animal rights activist immediately after hearing that speech.

How did you get involved with Vegan Outreach and leafleting?

I got involved in leafleting and doing outreach three and a half years ago. I noticed there weren’t as many outreach events being held as I would’ve liked, so I decided to organize a few on my own and get volunteers out there with me as often as I could.

I would organize a good number of events, using different outreach techniques, and I’d hand out whatever literature that I had on hand. When I came across Vegan Outreach booklets, I thought they were perfect! I would’ve loved to use them all the time, but due to a lack of funds—to ship them to Canada from the U.S.—I couldn’t afford to. [Editor’s note: Thanks to a generous donor, we currently are able to cover most shipping to Canada for those who cannot donate the shipping costs.]

A couple years later, much to my surprise, I got an amazing opportunity to work for Vegan Outreach and hand out as much of their literature as possible. I feel so grateful and happy every day!

Jev McMaster

Do you have a favorite leafleting moment to share?

One time I had someone trying to give me a hard time. No matter what I brought up, he had an answer for it. Throughout the whole conversation, I was giving him some really good questions to sit on and I kept a very positive attitude. At the end of our conversation, he admitted to me that when he talks to vegans he usually goes out of his way to get a reaction, but he said my composure and delivery was really great. He ended up taking a booklet, telling me to keep up the good work, and he said he’d look into the issues further.

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

I’m typically sidewalk chalking, hanging posters, doing a protest, demonstration, or doing an event of some kind for an animal rights issue. Animal rights activism is my life, and it always will be. I never mind putting aside time for the animals.

I also enjoy being in nature, going for bike rides with friends and family, meditating by the water, and camping when I can.

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

Have fun with it—bring your personality to the mix. Being genuine will attract more people and you’ll hand out more information.

Also, don’t be scared to approach people and ask thought-provoking questions. I generate so many conversations with people that have the time, but aren’t feeling forced to stay and talk. I always tell them that I value their time, and if they don’t have time to stay and talk I let them know that’s okay. This usually intrigues them to engage in a conversation.

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

I love the tofu nuggets made by La Soyarie. It’s my go to “junk food” snack or meal. It’s super simple and super satisfying!

Soyarie Shefu Tofu Bites

World Vegetarian Awareness Month

By Sharon Palmer, RD, Guest Contributor

Sharon Palmer World Vegetarian Awareness Month
Sharon Palmer

October 1 was World Vegetarian Day, and the whole month of October is Vegetarian Awareness Month. If you—or someone you know—have been considering a plant-based lifestyle, today is the perfect day to give it a try. What have you got to lose?

I’m encouraging everyone—no matter what their eating style—to take on a more whole foods, plant-based lifestyle. And now that summer vacations are over, the kids are back to school, and the holidays are still in the future, it’s the perfect time to give a more healthful, sustainable lifestyle a try.

One of the best ways to decide if you want to make a change in your eating style is to try a challenge. Just try it for a finite period of time—whether it’s one week, two weeks, or one month.

Five Steps for Taking the Veg Challenge

Decide what your goal is and commit. If you’re a slow starter, perhaps you’d like to try a month of Meatless Mondays. Or maybe you’d like to give two weeks of eating vegetarian a spin. Maybe you want to give a completely plant-based diet a try for a whole month. Just make a decision, and go for it.

Set your kitchen up for success. Once you make a commitment, make sure you’re supporting it in the kitchen. I’ve got plenty of tips in my books The Plant-Powered Diet and Plant-Powered For Life.

Here are a couple of cheats—

  • Stock your pantry with plant-based, shelf-stable foods, such as whole grains, dried and canned beans, nuts and seeds, nuts and seed butters, spices, and herbs. You can create wholesome, plant-based meals out of these ingredients in a jiffy.
  • Fill your fridge at least once a week with healthy, fresh, plant-based foods to enliven those plant-based dishes, such as seasonal fruits and vegetables, tofu, seitan, and plant-based milk.

Plan wisely. For your first week, you might find it especially helpful to jot down a menu for your lunch and dinners. On your busy nights, try simple meals, such as tofu stir-fry with brown rice or black bean tacos. But choose a couple of nights when you have a bit more time to try a new recipe. This will inspire you to get creative and enjoy the delicious flavors of plant-based foods.

Scope out plant-based offerings in your neighborhood. Take a few minutes to scope out the plant-based offerings in your neighborhood, such as your local natural food store, vegetarian restaurants, or restaurants with lots of plant-based options. Plan a visit a couple of times your first week to keep it fun.

Create good ole’ standbys. It’s easy to eat plant-based when you have your go-to favorite, wholesome meals that make you feel content and satisfied. Some of mine include steel cut oats with seasonal fruit, cinnamon, hemp, walnuts, and soy milk for breakfast. A kale salad with white beans, sun-dried tomatoes, and pine nuts for lunch. And a veggie BLT with tempeh bacon, tomatoes, lettuce, and plant-based mayo for a weekend meal.

To learn more about my work, visit my website. And for more help, check out Vegan Outreach’s Vegan Mentor Program (VMP)—a helpful resource where you’ll receive one-on-one support via email with a volunteer mentor. They’ll help you with anything from grocery shopping and eating out to figuring out how to respond when people ask you questions.

Also check out Vegan Serial, Vegan Outreach’s 10-week email series where you’ll receive recipes, helpful tips, and nutrition information.

Happy Vegetarian Awareness Month!

Mediterranean Edamame Quinoa Bowl

By Lori Stultz, Communications Manager

QuinoaBowls high res
Mediterranean Edamame Quinoa Bowl / Sharon Palmer

Enjoy this flavor-filled Mediterranean Edamame Quinoa Bowl as one of your plant-based meals for Vegetarian Awareness Month. There’s little to prepare, but a whole lot to enjoy!

Mediterranean Edamame Quinoa Bowl

Yields 1 large entrée-sized bowl, or 4 small servings.

Ingredients

Salad Bowl

  • 2 cups loosely packed, fresh greens—i.e., baby kale, arugula, romaine
  • ½ cup frozen shelled edamame, thawed
  • ½ cup cherry tomatoes, halved
  • ½ cup cooked quinoa
  • 10 Kalamata olives, pitted, whole
  • 1 small Persian cucumber, with peel, sliced
  • ¼ cup sliced red onions
  • 2 tablespoons pine nuts—or other nut of choice

Mediterranean Vinaigrette

  • 1 tablespoon extra virgin olive oil
  • 1 ½ tablespoons red wine vinegar
  • 1 small clove garlic, minced
  • Pinch sea salt—optional
  • Pinch black pepper
  • Pinch smoked red paprika
  • ½ teaspoon dried oregano

Directions

  1. Fill a large, individual-sized bowl with greens.
  2. Arrange the following on top of the greens: edamame, cherry tomatoes, cooked quinoa, Kalamata olives, sliced cucumbers, sliced red onions, and pine nuts.
  3. To make the vinaigrette, whisk together olive oil, red wine vinegar, garlic, sea salt, black pepper, red paprika, and oregano.
  4. Drizzle the dressing over the salad bowl, evenly.

Click here for the original recipe.

Globally Local Vegan Drive-Thru

By John Deetjen, Outreach Coordinator

Globally Local

London, Ontario’s vegan restaurant scene has been booming the past few years! This southern Ontario city saw its 6th all-vegan establishment—Globally Local—open its doors in July 2017. The restaurant now has two locations in the city.

Globally Local prides itself on being the first vegan drive-thru in the world that’s open 24 hours a day. It features an all-day breakfast menu, fast food classics, desserts, and delicious vegan soft serve ice cream.

Restaurant owner James McInnes’ success started last summer when their vegan version of McDonald’s Big Mac sold out at the London Rib Fest. The popularity of their food truck and burger garnered much press attention.

Despite the all-time high anticipation for the second restaurant opening, things hit a snag when vandals spray painted, “I love meat” over the drive-thru window. However, the anti-vegan graffiti got a lot of media coverage, and local vegans and meat eaters alike banded together and pledged to support the new establishment.

A statement about the graffiti on their social media said, “Thank you to the tens of thousands of people who have helped us to spread our message and join our fast food revolution. To those that undermine our mission and attack our values – know that we will not be stopped.”

Will not be stopped was an understatement. The grand opening was a major success! There was a line that ran outside of the restaurant from noon until 4 pm. There were literally hundreds of patrons waiting for their taste of vegan fast food.

globallylocal4

globallylocal5

My wife and I attended the grand opening event, and after deliberating on what to order, we decided to order a BLT, the Fries Supremacy—fries topped with housemade sour cream, scallions, taco meat, and cheese sauce—mac n’ cheese, hashbrowns, a cheeseburger, and soft serve ice cream.

The BLT was fantastic—a great combination of salty and smoky. With their housemade vegan mayo, it was perfectly delicious! The mac n’ cheese was just as good! In fact, I think it was my favorite item that I ordered. Their housemade cheese sauce is made from ingredients like potatoes and carrots, making it a healthier alternative to traditional mac n’ cheese.

And the burger that won the restaurant so much fame met our expectations. The patty is chickpea-based, seasoned, and cooked on the grill. Yum!

The perfect end to the meal was their vanilla coconut based soft serve ice cream! Reminiscent of a McDonald’s cone, vegans and non-vegans alike will sure be flocking here for this delicious frozen treat.

globallylocal2

Globally Local Drive Thru 4

Whether you live in or near London, Ontario, or you’re just driving thru—get it?—be sure to get yourself some vegan grub at Globally Local, and leave us a comment to tell us what your experience was like!

Happy fast food eating!

Pumpkin Cheesecake Pie + Basic Pumpkin Tofu Pie

By Alex Bury, VO Organizational Development Consultant

Pumpkin Pie

I’m a graduate of the Culinary Institute of America—the CIA—and I couldn’t get my degree without spending a chunk of time in the pastry kitchen.

Honestly, pastry work has just never been my “thing.” You have to be so careful and exact with everything! The savory side of the kitchen is much more forgiving of last minute spice changes or experimentation.

I do, however, have two amazing pie recipes that I’ve been making for 20 years. One is a classic pumpkin cheesecake pie and the other is a chocolate fudge pecan pie. The chocolate fudge pie will be shared in December—great things come to those who wait!

These pies aren’t fussy or fragile like so many baking recipes. Every year between Thanksgiving and December 31 I make at least 4 of each, sometimes more, and I usually serve them to non-vegans with rave reviews.

And this year I’ve added a third pie to my baking standards list—basic pumpkin tofu pie.

This fall, Vegan Outreach is hosting a series of informational meetings at churches in Los Angeles, CA. The congregations and local communities are almost completely non-vegan. Vegan advocacy, Whole Foods, kale smoothies, and Tofurky haven’t been a part of these communities.

Therefore, we needed a pie recipe that didn’t use any fancy ingredients—like agar or vegan cream cheese—didn’t need a Whole Foods to complete the shopping list, was somewhat healthy and inexpensive, and was delicious enough that a non-vegan would love it.

I found a recipe that met these criteria! It’s made with tofu, which is a good source of protein and easy to find; canned pumpkin, which is cheap, nutritious, and also easy to find; sugar; and spices.

Whichever pie you make, be sure to serve it with your favorite non-dairy ice cream and a sprinkle of cinnamon!

Pumpkin Cheesecake Pie

Yields 8 servings.

Ingredients

  • 1 15 oz can of pumpkin
  • 1 8 oz container vegan cream cheese (I use Follow Your Heart brand)
  • 1 container (12.3 oz) Mori-Nu firm silken tofu
  • 1 cup granulated sugar
  • 3 tablespoons flour
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 vegan pie crust (see Recipe Tips/Variations below)

Directions

  1. Preheat the oven to 350°F.
  2. Puree all of the ingredients—the filling for the pie crust—in a food processor until you have a very smooth consistency.
  3. Pour the filling into the unbaked pie crust and bake for 50 minutes.
  4. Allow the pie to cool for 60 minutes. Cover with plastic wrap and refrigerate for 6 hours or overnight before serving.

Recipe Tips/Variations

  • It’s easy to buy pre-made vegan pie crusts in the freezer section of your store! If you’re like me and have zero patience for making pie crusts from scratch, I highly recommend buying one. If you have the time and patience, though, feel free to use your favorite vegan pie crust recipe!
  • A vegan graham cracker pie crust is also a delicious option!
  • It really helps to make the pie a day before your meal so it can set up and chill overnight.

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Basic Pumpkin Tofu Pie

Yields 8 servings.

Ingredients

  • 1 15 oz can of pumpkin
  • 1 container (12.3 oz) Mori-Nu firm silken tofu
  • ¾ cup brown sugar
  • 2 tablespoons maple syrup
  • 1 ½ teaspoons of pumpkin pie spice mix (see below if you want to make your own)
  • ⅛ teaspoon salt
  • 1 vegan pie crust (see Recipe Tips/Variations above)

Directions

  1. Preheat oven to 350°F.
  2. Mix all of the ingredients—the filling for the pie crust—together in a food processor. Make sure the filling is extremely smooth and blended. Once you’re sure it’s smooth and creamy, give it another 60 seconds of processing to make it fluffy.
  3. Pour the filling into the unbaked pie crust and bake for 45 minutes. If the crust and top of the pie aren’t golden brown, bake for another 15 minutes.

Recipe Tips/Variations

  • Let the pie cool very well and then cover with plastic wrap, chill overnight, and enjoy the next day!

Make Your Own Pumpkin Spice Mix!

  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg

Espresso Ice Cream Nachos

By Alex Bury, Organizational Development Consultant

Espresso_Ice_Cream_Nachos-Sep17

Ice cream nachos are really a “thing.”

I was in a gourmet ice cream store in Anchorage, AK last month when I saw a sign that read, “Ice Cream Nachos.” And, yes, the store had vegan flavors—Anchorage is awesome for vegan eating! I was in a hurry and didn’t get to try them, but I knew I’d be making my own when I returned home.

This is what the set up looks like—

  • Pieces of crispy ice cream cone to replace the corn chips
  • Ice cream to replace the “meat”
  • Whipped cream to stand in as the sour cream
  • Chocolate syrup, fruit, and nuts replace the olives, onions, and avocado

Espresso Ice Cream Nachos 2

Most of the ingredients are easy to find at any grocery store, anywhere you live. The only tricky thing could be the vegan whipped cream. Either plan ahead and ask your local store to special order it or make your own sweet, yummy whipped cream using aquafaba or coconut milk.

My recipe is below, but adjust it according to your tastes. Fresh strawberries would be nice in the summer, or banana-walnut ice cream with strawberry syrup? Or what about chocolate-peanut butter ice cream with chopped peanuts and a cinnamon sprinkle?

Espresso Ice Cream Nachos

Yields 2-3 servings.

Ingredients

  • 1 box of your favorite ice cream cones*
  • 1 bottle of your favorite chocolate syrup*
  • Several scoops of 1, 2, or 3 flavors of your favorite vegan ice cream—I used chocolate soy, coconut cappuccino, and vanilla cashew
  • ½ cup chopped nuts of your choice—I used roasted and salted almonds. The salt adds a nice touch
  • Maraschino cherries*
  • Fresh or dried fruit of your choice—I used ¼ cup dried cranberries and ¼ cup fresh pomegranate seeds since it’s fall. I wanted some red color!
  • ¼ cup toasted coconut

*All of these things are usually naturally vegan. Give the ingredients a quick scan before buying. It’s a pretty easy shopping list, and you can grab it all at your local Safeway, Fred Meyers, Publix, Target, etc.

Directions

  1. Break up the cones into large, uneven pieces. Lightly toast so they’re warm and extra crispy.
  2. Top with the syrup, nuts, fruit, and coconut.
  3. Right before serving, top with the ice cream, whipped cream, and cherries.

Recipes Tips and Variations

  • I scooped the ice cream the night before and kept it frozen. That way the nachos didn’t melt quite so quickly when I was assembling the masterpiece…I mean the dish.
  • These are best served to a group of hungry 10 year-olds at a slumber party. I don’t know that many kids, so I tested the recipe on a hungry group of Vegan Outreach staffers. It was a smashing success!

Leave a message in the comments below if you come up with cool new flavors!

Vegan. That’s Right.

You may have seen Victor Sjodin, VO’s Director of Outreach, sporting a shirt that reads, “Vegan. That’s Right.” Now you can have your own—and your purchase will support Vegan Outreach!

With its big, bold lettering, this shirt is a great way to spread the message of compassionate vegan living.

For a limited time only, 25% of the proceeds will benefit Vegan Outreach’s work to end violence towards animals.

Hoodies, totes, mugs, and phone cases are also available for purchase.

Buy yours now and help animals at VeganThatsRight.com!

Thank you!

Video: Loaded Vegan Nachos

Loaded Vegan Nachos
Jenné Claiborne / Sweet Potato Soul

Vegan Outreach is happy to introduce our new friend, Jenné Claiborne. Jenné’s list of accomplishments is pretty spectacular—it includes vegan chef, health coach, and cooking instructor. She has a popular YouTube Channel (with several delicious cooking videos), a beautiful blog, an online vegan meal planning service, and a cookbook!

We’ll be teaming up with Jenné in the upcoming months and sharing some of her mouth-watering recipes and cooking videos!

We think this calls for a celebration! And what better way to celebrate than with Loaded Vegan Nachos?

Video Loaded Vegan Nachos

Loaded Vegan Nachos

Yields 4-6 servings.

Ingredients

Nacho Dip

  • 12 oz russet potatoes, peeled and cut into 1″ pieces
  • 1 small carrot, peeled and cut into ½” pieces (1/3 cup)
  • 3 tablespoons vegetable oil
  • 1 ½ tablespoons nutritional yeast
  • 1 ½ teaspoons distilled white vinegar
  • 1 teaspoon salt
  • ⅓ cup finely chopped onion
  • ⅓ cup minced poblano chile
  • 1 garlic clove, minced
  • ½ teaspoon minced canned chipotle chile in adobo sauce
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon mustard powder

Tomatillo-Corn Salsa

  • 1 tablespoon vegetable oil
  • 1 onion, chopped fine
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh oregano or ½ teaspoon dried oregano
  • 1 teaspoon ground coriander (I used whole coriander)
  • 12 oz tomatillos, husks and stems removed, rinsed well, dried, and cut into ½” pieces
  • 1 cup frozen corn, thawed

Nachos

  • 8 oz tortilla chips
  • Nacho dip (see above listing), warmed
  • Tomatillo-corn salsa (see above listing)
  • 1 15-oz can of pinto beans, rinsed
  • 2 jalapeño chiles, stemmed and sliced thin
  • 3 radishes, trimmed and sliced thin
  • Lime wedges

Directions

  1. To Prepare the Nacho Dip: Bring 2 quarts water to boil in medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes—then drain in colander.
  2. Combine these cooked vegetables, ⅓ cup water, 2 tablespoons oil, nutritional yeast, vinegar, and salt in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar as needed. (You’ll need to stop processing to scrape down sides of blender jar several times for mixture to come together.) Process mixture on high speed until very smooth, about 2 minutes.
  3. Meanwhile, heat remaining 1 tablespoon oil in now-empty saucepan over medium-high heat until shimmering. Add onion and poblano and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin, and mustard and cook until fragrant, about 30 seconds—then remove from heat.
  4. Stir processed potato mixture into onion-poblano mixture in saucepan and bring to brief simmer over medium heat to heat through. Transfer to bowl and serve immediately.
  5. To Prepare the Tomatillo-Corn Salsa: Adjust oven rack to middle position and heat oven to 450°F. Heat oil in a 12″ nonstick skillet over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic, oregano, and coriander and cook until fragrant, about 30 seconds. Add tomatillos and corn, reduce heat to medium-low, and cook until tomatillos are softened, have released their moisture, and mixture is nearly dry, about 10 minutes. Let cool slightly, about 5 minutes.
  6. To Prepare the Nachos: Spread half of tortilla chips evenly into 13″ x 9″ baking dish. Drizzle 1 cup nacho dip evenly over chips, then top with half of tomatillo-corn salsa, followed by half of beans and, finally, half of jalapeños. Repeat layering with remaining chips, nacho dip, tomatillo corn salsa, beans, and jalapeños. Bake at 450°F until warmed through and edges of chips on top layer are beginning to brown, 5-8 minutes.
  7. Let nachos cool for 2 minutes, then sprinkle with radishes—serve immediately with lime wedges.

Thank you to Jenné and to America’s Test Kitchen for sharing such a fun and appetizing snack idea!

Mom’s Strawberry Pie

By Kacy Franzen, Outreach Coordinator

@lazygirlliving

So easy, so yummy, and always a crowd pleaser.

Mom’s Strawberry Pie

Yields 8 slices.

Ingredients

  • 1 9” store-bought frozen pie crust
  • 1 8-oz container plain vegan cream cheese
  • 2 pounds fresh strawberries
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • ⅔ cup sugar
  • Vegan whip cream

Directions

  1. Bake pie crust according to directions on the package.
  2. When the pie crust is done baking, let the crust cool slightly. Spread the cream cheese over the entire crust, including the sides.
  3. Clean and slice the strawberries. Place all but ½ cup of the berries in the pie crust. Mash the reserved ½ cup and place in a small saucepan.
  4. Dissolve the cornstarch in the cup of water, and add it to the saucepan. Then add the sugar.
  5. Over low heat, stir the berry mixture constantly until it’s lightly boiling and the mixture goes from cloudy to clear—this will form a strawberry glaze.
  6. Pour the glaze over the strawberries in the pie crust and chill for at least 4 hours.
  7. Top with vegan whip cream and serve!

The author of the recipe, Kacy Franzen, is a dedicated animal activist, certified health coach, and lover of food. If you’re a fan of this recipe, check her website, Instagram, and keep an eye out for more of her easy and delicious vegan recipes right here on Vegan Outreach’s Vegan Living and Advocacy Blog.