Beetroot Hummus

By Janet Kearney, Guest Contributor

BeetRootHummus
Janet Kearney / @veganpregnancyandparenting

Try this quick and easy, colorful spread on toast, crackers, or right off the spoon!

Beetroot Hummus

Ingredients

  • 1 14 oz. can chickpeas, drained and rinsed
  • 1 cup of cooked beetroot—see directions below
  • ½ teaspoon salt
  • Juice of 1 lemon
  • 1 garlic clove, crushed
  • 2 tablespoons tahini
  • 2 teaspoons cumin
  • 6 ½ tablespoons extra virgin olive oil
  • 2 tablespoons of Vegenaise Horseradish Sauce

Directions

  1. Begin by scrubbing the beetroot and boiling it for 30 minutes. Peel and place into a blender.
  2. Place the rest of the ingredients, except the horseradish, in the blender. Blend until smooth.
  3. Transfer into a bowl and spoon in the horseradish sauce—swirl it in instead of mixing fully into the dish. Serve & Enjoy!

Racism and Charlottesville

Dr. Robin DiAngelo

On Saturday, August 12, Vegan Outreach staff, board members, and donors attended a workshop by racial and social justice educator, Dr. Robin DiAngelo, and Liz Ross, co-founder and director of Vegan Advocacy Initiative.

It was ironic to leave the workshop and find out that—while we were talking about how to challenge racism—a crowd of white supremacists was rallying in Charlottesville, VA.

Of course, we’re appalled by blatant racism, but it’s easy to forget that racism is a systemic issue that operates in subtle ways that are largely invisible. It’s not about good or bad intentions—it’s about the systems we live and work within and the unconscious biases that, by definition, we don’t even know we have.

Until it’s pointed out, it’s not obvious how much easier being white can make moving through society. White people usually don’t have to be afraid of the police when engaging in activities such as leafleting or protesting. White people don’t have to deal with residents wondering why they might be in a wealthy neighborhood, or whether their race will be a problem in a job interview.

We don’t know the right words to say, but we believe that not speaking out against racism is the worst choice we could make. It’s uncomfortable to talk about, but being silent only maintains the status quo. By feeling this discomfort and acknowledging these issues we’re widening our capacity for compassion.

Here’s what that looks like for Vegan Outreach—

  • Listening to the perspectives of activists of color, and being open to learning even if it makes us feel defensive or judged.
  • Making inclusivity a goal in our booklets, online materials, events, and outreach.
  • Further educating ourselves about racism, starting with resources like Dr. DiAngelo’s.
  • Continuing to use our platform to speak up for justice.

There will always be room to grow and more to learn. None of us can individually end racism, and there’s no one-size-fits-all solution, but we can each play a role by doing something.


Eating Vegan in Costa Rica—Part II

By Kimberly Moffatt, Outreach Coordinator

Hidden Beach at Manuel Antonio National Park
Hidden Beach at Manuel Antonio National Park

A few weeks ago, I detailed my vegan food adventures for the early summer trip my partner and I took to the beautiful country of Costa Rica. This week, I’ll fill you in on the types of activities we did while visiting.

As many of you can probably relate, we didn’t want to go to tourist attractions that exploited animals or humans. We were careful in our planning and found some fun activities that allowed us to explore different parts of the country and see many different types of animals in their natural environment.

Jon and I knew that we wanted to hike, spend a lot of time outdoors, and hang around the beach, so we decided to start off by doing the Two Volcano Extreme Hike in Fortuna. There were three guides that took us on a 12-mile hike through Cerro Chato—a dormant volcano—which offered incredible views of Arenal Volcano.

When we got to the top of Cerro Chato, we scrambled down to Emerald Lake for a quick dip and lunch break. After splashing around in the lake, we spent a good three hours hiking back down to what looked like the gallimimus herd flocking scene in Jurassic Park. We had one more view of the Arenal Volcano before we were taken to a hot spring to relax.

Emerald Lake Kim and Jon

Hiking

Our next stop was Monteverde, where we did a night hike to see nocturnal animals. Our guide was very knowledgeable about the ecosystems and animals in the area. We saw many spiders and frogs, a sleeping motmot bird, and two kinkajous. The next day, we hiked the Sky Walk Hanging Bridges, and let me tell you, it’s a surreal world up there.

In between each bridge, we walked through lush jungles. We saw a family of howler monkeys moving through the treetops, hummingbirds—who were not shy at all, toucans, and other types of birds. On the taller bridges, we watched the clouds roll in and out, and we were blown away by the beauty.

Hanging Bridge

Bridge 2 Kim and Jon

At the end of our trip, we decided to head to the town of Manuel Antonio. We spent an entire day wandering around, enjoying the beach, and hiking in Manuel Antonio National Park. The trails were relatively easy and we saw a lot of wildlife, including a poison arrow frog, sloths, squirrel monkeys, raccoons, a coati, iguanas, and capuchins—just to name a few. The beaches were beautiful, as were the views from higher elevations. We relaxed on the beach and watched raccoons and capuchins try to steal people’s belongings and food.

Manuel Antonio State Park
Capuchins
Coati
Coati

Overall, Costa Rica is a great place to visit! There are several animal and human-friendly activities to do. And with a little bit of preparation, there’s good vegan food to enjoy while touring the country. If you’re like me and enjoy traveling, I highly recommend adding Costa Rica to your list of places to go! You won’t be disappointed!


Chocolate Oreo Vegan Blizzard

By Lori Stultz, Communications Manager

Chocolate Oreo Vegan Blizzard

Here’s another example of a fast food favorite that no one has to “give up” when you choose to not consume animal products.

Swap out the dairy ice cream with a few delicious alternatives and BAM—you’ve got yourself a delicious vegan treat.

Chocolate Oreo Vegan Blizzard

Yields 2 servings.

Ingredients

  • 2 frozen ripe bananas
  • ⅓ cup frozen strawberries
  • 2-3 tablespoons cocoa powder
  • 1½-2 tablespoons peanut butter—or any other kind of nut butter
  • 1-1½ cups plant-based milk
  • A handful of ice cubes
  • Agave nectar to desired sweetness
  • 6-7 crushed Oreos

Directions

  1. Place bananas, strawberries, cocoa powder, peanut butter, 1 cup of plant-based milk, and ice in a blender. If the mixture is not smooth after blending, add more milk, a little at a time, until smooth. Add agave as desired.
  2. Spoon the ice cream into a large bowl and stir in the crushed Oreos.
  3. Divide between two glasses and garnish with Oreos. Serve immediately and enjoy!

This recipe was inspired by The Minimalist Baker’s Chocolate Brownie Batter Blizzard.


Bean Pasta Sauce

By Wendy Gabbe Day, Guest Contributor

Raising Vegan Kids—Got Beans?

My kids sure love pasta! There are so many different shapes, textures, and whole-grain flours to choose from these days. And now there’s even pasta made from beans and lentils!

My kids also love smooth and creamy pasta sauce, like the recipe I’ve shared below. No one would ever guess it’s packed with beans and sweet potatoes! Beans are loaded with fiber, protein, complex carbs, antioxidants, vitamins, and minerals—and best of all, they are easy to sneak into kids’ favorite dishes!

You can replace some or all of the beans with an equal amount of cashews to make an even richer, creamier sauce. It’s also fun to steam and finely chop kale or broccoli and mix it in with the pasta.

Bean Pasta Sauce

Serves about 4-6.

Ingredients

  • 12 oz. pasta—brown rice, quinoa, corn, etc.
  • 1 cup sweet potatoes—peeled and steamed in chunks
  • 1 cup beans—navy, kidney, garbanzo, etc.
  • 12 oz. pasta sauce
  • water as needed—or smooth blending
  • salt to taste
  • oil (flax, hemp, olive, coconut, etc.)
  • nutritional yeast (optional)
  • vegan cheese (optional)

Directions

  1. Cook pasta according to instructions.
  2. Chop a small sweet potato (any variety) into similar-sized chunks. Place in a steamer basket and steam until a fork easily pierces the potatoes.
  3. Blend sweet potatoes, beans, and pasta sauce until smooth. Add a little water if needed to allow blender to blend smoothly. Start with a few tablespoons and slowly increase.
  4. Mix in with pasta and top with oil (flax, hemp, olive, coconut, etc.), nutritional yeast, or vegan cheese.

In case you missed it, here’s our super yummy bean-packed Cookie Dough Pudding.


Vegr—Because We All Need a Vegan Community

By Lori Stultz, Communications Manager

Vegr 4 PNG

When I think back on my journey to veganism, I feel an extreme amount of gratitude for the local vegan group that was already established in the city I was living in. I had people around me who could answer my questions and recommend different resources to help me better understand the wide scale violence against animals.

Thankfully, I never lacked a community or felt completely alone. And having met many other vegans over the course of my vegan journey, I know my experience is not typical. A good majority of them are quick to tell me how they feel lonely and isolated.

That’s why I’m taking the time to introduce Vegr, a soon-to-launch online tool where vegans will be able to connect with other vegans based on specific interests and locations. Whether you’re looking for a vegan running partner, someone to share vegan recipes with, or you’re needing advice on how to organize a circus protest, Vegr will be able to meet those needs.

And while Vegr can act as a tool for vegans to seek out a like-minded romantic partner, its primary goal is to provide resources for those wanting to find and build a vegan community.

Vegr

Founders, Gerry Warren and Alex Moller describe it best—

The world does not need another dating app. Vegr is a tool. A tool that will be used to connect plant-based people all over the world… and pave a road for, as they put it, ‘us to meet more of us.‘

Before sending you off to the Vegr website, here are a few other things you should know—

  • Vegr is in the process of building an online movement before launching an Indiegogo campaign. The goal of the campaign is to bring the Vegr project to life to then deliver it to the vegan community and backers who believe the world benefits when the plant-based community is united.
  • They’ve been featured in large media publications, including Vegan Magazine, About Time Magazine, Global Vegans, Living Clean Now, and Gary TV.
  • Vegr plans to give 10% of their profits to support vegan related causes.

We’ll announce the launch of Vegr’s Indiegogo campaign in the coming months, as well as the release of the tool itself. In the meantime, check them out their website, Facebook page, and other various social media channels.


Tastes Like Brownies Cacao Date Bites

By Stacy Shepanek, South Carolina Outreach Coordinator and Communications Designer

Raw Cacao Date Bites

I kid you not—these Cacao Bites taste like brownies! They’re delicious and easy to make!

Tastes Like Brownies Cacao Date Bites

Yields 8-10 Bites.

Ingredients

    Bites

  • 7-8 Medjool dates—if they are not soft, soak them in warm water for 90 seconds
  • 1 scraped vanilla bean or 1 teaspoon of vanilla extract
  • 1 tablespoon cacao powder
  • ¾ cup raw walnut pieces
  • ¾ cup raw cashew pieces
  • ¼ cup unsweetened coconut shreds
  • 1 tablespoon hemp seeds

Toppings

  • Unsweetened coconut shreds
  • Cacao powder
  • Cacao nibs
  • Hemp seeds

Directions

  1. Combine all bite ingredients except the Medjool dates in a food processor. Pulse until all of the ingredients are finely chopped and blended.
  2. Add the dates and process until the mixture is blended and sticks together.
  3. Scoop out a large spoonful and roll between your hands to create evenly-sized balls.
  4. When all the balls have been rolled, mix the topping ingredients together on a plate and roll the bites in the mixture until evenly coated.
  5. Chill for 15 minutes, serve and enjoy.

Four Helpful Tips for Navigating School Lunches

By Janet Kearney, Guest Contributor

Back to School

It’s that time of year again. Parents jaded from the long days of summer, buying backpacks and notebooks, checking bus schedules, and daydreaming about the glass of wine they’ll be treating themselves to after all is said and done.

Yep, it’s back to school season.

As vegans with young children, we also have the added worry of school lunches and influences from our kids’ friends.

My son, Oliver, is starting Pre-K this year. At age four, he is aware that we don’t eat animal products, but he also doesn’t fully understand everything about veganism. Kids want to be like their friends, and my husband and I worry that he might get picked on for his packed vegan meal while his friends eat the macaroni and cheese served at the school cafeteria. Or that he might be bashful on Fridays explaining why he doesn’t participate in “Pizza Friday.”

The last few weeks, my husband and I have been preparing Oliver—and ourselves—for dealing with school and food. We’ve done a few things to help make the situation easier, and I thought it might be helpful if I share a few suggestions.

Everyone is Different and That’s OK!
We spoke to my son about how some of his friends have allergies and can’t eat certain foods. We explained that, like his friends with food allergies, he doesn’t eat certain foods, and that it’s OK to be different.

A community member on the Vegan and Pregnancy Facebook page shared with the group how she tells her kids that the dinosaurs were all different—some were herbivores and some were omnivores. We shared this analogy with Oliver and now he thinks he’s a herbivore giant. When his friends ask him why he isn’t eating something they’re eating, he proudly tells them that he’s a dinosaur and roars.

Coming up with something creative and fun that your kids can relate to and tell their friends may help eliminate feelings of confusion or “differentness.”

Teach Them About Food
When I go grocery shopping, I’ll show Oliver the different foods our family chooses not to eat, like fish sticks and chicken nuggets, and gently explain to him why we don’t buy them. I encourage him to help get the foods we do eat—by letting him grab them off the shelves—and that helps him visually remember those items.

It might be helpful for you, like it has been for us, to encourage your child to participate in the grocery shopping. Not only will it help them understand why the family chooses not to eat animal products, but it may also help them feel empowered and proud of the vegan foods that are packed in their lunch boxes.

PB and J

Meal Plan
Try to plan meals with your kids on the weekends before mid-week stressors pop up and you find yourself scrambling to put together a nutritious lunch that your kids will eat. Ask them to tell you what they want and don’t want to eat for the week.

Similar to involving them in the grocery shopping, it may help your kids feel more comfortable and confident at lunch time. It will also be less stressful for you as the parent because there’s a better chance they’ll eat their lunch and feel satisfied through the rest of the school day.

I’m also sensing a lot of cupcake requests—sorry!

Reach Out
Don’t be afraid to tell teachers, other school staff members, and the parents of your kids’ friends that your child is vegan. You can ask staff to watch your child a little closer during meal times. You can also let the school nurse know that there might be tummy pain if your child accidentally ingests dairy or other animal foods they don’t normally eat.

There will most likely be mistakes and stumbling along the way, but this isn’t about perfection. It can be a challenge to raise vegan children in a non-vegan world. And one of the most important things you can do for yourself is to know that you’re not alone. For more tips and discussions about raising vegan children, check out the Vegan Pregnancy and Parenting Facebook page and the newly launched accompanying website.

Janet is the Founder of the Vegan Pregnancy and Parenting Facebook page—which has 27,000+ members—as well as one of the contributors to the Vegan Pregnancy and Parenting website. For more information about Janet and these vegan parenting resources, check out her recent interview with Vegan Outreach.


Mango Banana Nice Cream

By Stacy Shepanek, South Carolina Outreach Coordinator and Communications Designer

Looking for an easy way to escape the summer heat? Try a bowl of this ridiculously delicious Mango Banana Nice Cream.

Mango Banana Nice Cream

Yields 1-2 servings.

Ingredients

  • 2 frozen bananas
  • 1 cup frozen mango chunks
  • 1 scraped vanilla bean—or you can substitute a teaspoon of vanilla extract
  • 1 scoop Orac Energy Greens powder—optional
  • Handful of spinach or kale—optional

Directions

  1. Place all ingredients in a high-speed blender and blend until smooth. You can use a food processor if you don’t have a high-speed blender.

Recipe Tips and Variations

  • Sprinkle with your favorite toppings, like fresh fruit, berries, chia seeds, unsweetened coconut flakes, and buckwheat groats.

If you love this Nice Cream recipe, stay tuned! We’ll be back with more as the summer continues.


Cake Batter Ice Cream Sandwiches

By Lori Stultz, Communications Manager

Cake Batter Ice Cream Sandwiches

I think we can all agree that, when it comes to sweets, cake batter flavored anything is delicious—and that includes ice cream!

Rabbit and Wolves was my inspiration for this recipe, but I adapted it just a bit. I bought vegan sugar cookies instead of making them from scratch, but feel free to put the cake batter ice cream between whatever type of cookie you’d like! The possibilities are endless.

Even if it’s not your birthday, you’ll be feeling pretty darn happy as you enjoy one of these delicious treats!

Cake Batter Ice Cream Sandwiches

Yields about 6-8 small sandwiches.

Ingredients

  • 1 cup chilled coconut cream
  • ¾ cup powdered sugar
  • ¾ cup vanilla or yellow cake mix—check the ingredients list to make sure it’s vegan
  • ½-1 teaspoon vanilla
  • Vegan sprinkles—optional
  • 12-16 store bought—or homemade—vegan sugar cookies

Directions

  1. Spoon the chilled coconut cream and place in a large bowl. Whip with a whisk, hand mixer, or stand up mixer until the consistency of the cream is light and fluffy.
  2. Slowly add the powdered sugar as you continue to whip the cream.
  3. Then slowly add the cake mix until consistency is thick, but still fluffy.
  4. Add the vanilla and sprinkles and whip until the mixture is firm.
  5. Put in a freezer-safe container and in the freezer overnight.
  6. Remove the ice cream from the freezer, and let it thaw at room temperature for a few minutes.
  7. Spoon as much as you can handle between two cookies and enjoy!

You can get this original recipe here.