January 2011If anyone has ideas for additional projects or events, please feel free to organize something using either our Yahoo group and/or Facebook page.
- Adults' dinner out
- Fair trade chocolate tasting and screening of 'The Dark Side of Chocolate' (late January or early February)
- Potluck (and film screening?) hosted by Valerie in Eureka
- Vegan chili cook-off at the HAF Community Center
- Adults' dinner out
- Outreach event - distribute vegan hot chocolate and vegan literature in front of the Arcata Co-op
- Potluck and film screening (possibly The Cove) at the HAF Community Center
- Vegan picnic (possibly at the pump station East of Arcata)
- Potluck and speaker at the HAF Community Center
- Vegan ice cream party hosted by Tamara in Bayside
- Local foods themed potluck at the HAF Community Center
- Possible cooking class with Jennifer Raymond, either in combination with the potluck or on a different day
- Adults' dinner out
- Potluck hosted by Heather in Eureka
- Vegan Thanksgiving at the HAF Community Center
Monday, November 29, 2010
Tuesday, October 19, 2010
Vegan Thanksgiving Potluck
Sunday, November 21st, 2:00
Humboldt Area Foundation Community Center
(Indianola Cutoff in Bayside, between Eureka and Arcata)
Questions? Email us.
Monday, September 27, 2010
Friday, September 24, 2010
Join us for an adults-only dinner out on Friday, 10/1 - enjoy great Mexican food, margaritas, and live music by the Tumbleweeds! Please RSVP if you plan to attend (just leave a comment here) so I can make the reservation for the correct number of people.
Monday, September 20, 2010
Wednesday, September 8, 2010
I'm going to be hosting a vegan ice cream sundae party at my house in Bayside on Sunday, September 19th at 3:00 in the afternoon.
If you'd like to attend, please let me know that you're coming so I can plan accordingly. It would also be great if you could tell me whether you plan to bring ice cream or toppings so I can be sure to have a reasonable amount of everything we need.
If you need directions, email me and I will send them to you privately.
If the weather is nice, feel free to bring bathing suits and water toys for the kids (or adults, who knows!?). If the weather is crappy, it may have to be a hot chocolate party instead. We'll see. :-)
Looking forward to seeing everyone!
Friday, July 30, 2010
I hope everyone is enjoying their summer and having lots of fun adventures. Our household has been consumed these past few months by the massive effort involved in moving our home, my studio, Matt's shop, and all of our animals, while simultaneously attempting to renovate/remodel the house we're moving into. Fun stuff. ;-)
Many of my fellow group leaders have also been busy with travel this summer, and it seems we let July pass without managing to plan a get-together. I'm hoping to host a ice cream sundae party at our new place in Bayside later in August (if you all don't mind the disarray and construction mess!). But I thought it would be fun to try something new in place of our July event...
About a week ago, we brought our own Daiya vegan cheese to Big Pete's Pizzeria in Eureka and they made us a delicious vegan pizza. It was my first authentic pizza parlor style pie in about ten years (cheeseless pizza doesn't count), and I cannot tell you how good it tasted! That got me thinking - if we harnessed the power of this awesome group of people, might we be able to get Big Pete's (or any other local pizzerias) to make Daiya a regular offering on their menu? (thereby saving vegan consumers about $10 worth of vegan cheese from the Co-op for enough for two medium pizzas!).
Coincidentally, within days of these musings, I came across a campaign on an LA-area vegan blog to try to get more LA pizza parlors to offer vegan cheese. I borrowed the idea from them and am proposing that anyone interested in helping to expand vegan dining options in Humboldt County email me to request the form I drafted and send it in to one or more pizza parlor locally (perhaps with an emphasis on Big Pete's, since they do have two cheeseless vegan pizzas already clearly marked on their menu, and because the owner did seem receptive when I chatted him up recently). All you have to do is write the date, the name of the restaurant, and your name on the handy-dandy form and mail it in or drop it off at the pizza parlor(s) of your choice. Then we just sit back and (hopefully) wait for the delicious, gooey vegan pizza deliciousness to begin. :-)
Thanks for helping, and I hope to see many of you next month!
Thursday, July 1, 2010
Makes about 50 little cookies that are great for holiday gift giving.
1 stick vegan margarine
3/4 cup confectioner’s sugar, plus additional for coating
2 cups unbleached flour
1 cup ground almonds (other nuts ok)
1 teaspoon vanilla
Preheat oven to 300 degrees F.
Cream butter, add remaining ingredients and mix well.
Shape with fingers into crescents. (Kid friendly for other shapes or rolling out too.)
Roll in extra confectioner’s sugar and bake on ungreased cookie sheets for 12 to 15 minutes.
Take out when just starting to brown. Cool, then roll in more confectioner’s sugar before serving.
Submitted by Heather Gladding. Adapted from “The Fanny Farmer Cookbook.”
Wednesday, June 30, 2010
4.5 teaspoons Ener-G Egg Replacer
6 tablespoons of water
1 cup non dairy butter, (I used two sticks of Earth Balance vegan buttery sticks)
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
a whole bag of Ghiradelli chocolate chips (or other brand)
- preheat oven 375 degrees
-whip the egg replacer and water and set aside
-in large bowl cream the butter, sugar, brown sugar, and vanilla
-add egg replacer and whip till very smooth and creamy with electric mixer
-in separate bowl mix dry ingredients
-combine dry into wet and mix and then add chips.
- bake 10 minutes, then let cool on cookie sheet 2 minutes, then transfer to wax paper.
Danny Romero’s version from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau
Tuesday, June 29, 2010
1-1/2 cups whole wheat flour
1-1/2 cups rolled oats
1-1/2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 teaspoons cinnamon
3/4 cup plain soymilk
3/4 cup maple syrup
6 tablespoons olive oil
1 cup walnuts, crushed (I like mine crushed pretty finely)
1 cup chocolate chips
Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin.
In a large bowl, mix together dry ingredients. Add soymilk, maple syrup, and oil. Stir just until moistened, then fold in walnuts and chocolate chips.
Spoon mixture into prepared muffin tin. Fill the cups pretty much to the brim - these will rise a little but not a ton. Bake for about 20 minutes, or until they pass the toothpick test.
Submitted by Tamara McFarland. Modified from recipe in VegNews magazine.
Monday, June 28, 2010
2 1/2 cups blanched almonds (dry), ground finely in food processor
2/3 cup corn flour or cornmeal
1 tsp salt
1/3 cup yellow flaxmeal (light colored)
1/2 cup + 2 tsp agave syrup
2 tsp lemon extract
1 tsp vanilla extract
1 tsp fresh squeezed lemon juice (optional)
fruit sweetened jelly, jam, or fruit preserves of choice
1. Spray a large cookie sheet with a good vegetable oil spray and preheat the oven to 350.
2. In a mixing bowl, add all the ingredients(except for the jelly) in the given order. Mix well.
3. Drop dough on cookie sheet with a teaspoon and flatten with a fork.
4. After flattening, go back to each cookie pressing with either your thumb or the bottom of a spoon, creating a little crater in each cookie. Add a small amount of jelly inside the indentation, but not too much or it will overflow and spill out during the baking.
5. Bake for 10 to 15 minutes or until slightly golden around the edges. Check often to prevent burning.
5. Let cool for 5 minutes before removing from the cookie sheet.
Makes about 2 dozen
If stored in a sealed tupperware like container they become more moist over time and the flavor intensifies.
*This recipe can be adapted with many different nuts, combinations and flavors.
Submitted by Valerie McGowan
Sunday, June 27, 2010
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened dutch processed cocoa powder
2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350°F. Line baking sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies cool for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
Submitted by Tamara McFarland (I think this is an Isa Chandra Moskowitz recipe, possibly from the book, 'Vegan Cupcakes Take Over Your Cookie Jar'.)
Saturday, June 26, 2010
1 1/2 cups unbleached flour
3/4 cup unrefined sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons cocoa powder
1 teaspoon vanilla
1/3 cup vegetable oil
1 tablespoon vinegar
1 cup cold water
Preheat the oven to 350 degrees F. Combine the flour, sugar, salt, baking soda, and cocoa powder in a large bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in center comes out clean.
Cool completely, then frost with Chocolate Cream Frosting (below).
CHOCOLATE CREAM FROSTING
2 tablespoons vegan margarine
1 1/3cups powdered sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2-4 tablespoons water
Cream the vegan margarine in a small bowl, then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.
From ’The Peaceful Palate’ by Jennifer Raymond.
Tamara's notes: “I have never mixed this in the baking pan like Jennifer suggests; I always just use a mixing bowl. Also, I often double the recipe to make a 9x13 cake.”
Friday, June 25, 2010
1 package silken tofu
8 ounces non-dairy cream cheese
1/2 cup brown sugar
1 teaspoon vanilla
4 teaspoons lime zest, divided
Juice of 3 limes
2 teaspoons agar agar flakes
1 prepared pie crust
1-1/2 cups non-dairy whipped cream
1. Preheat oven to 350 degrees. In a food processor, combine tofu, cream cheese, brown sugar, vanilla, 3 teaspoons lime zest, and lime juice until smooth. Add agar agar and blend for about 1 minute.
2. Add tofu mixture to pie crust and bake about 30 minutes. Turn off the oven, and allow to sit in the oven for another 40 minutes. Remove from oven and allow to cool, then top with non-dairy whipped cream. Sprinkle remaining lime zest and serve.
Submitted by Tamara McFarland
Thursday, June 24, 2010
2 cups peaches, sliced
1/2 cup fresh raspberries
2 cups fresh strawberries, sliced
1 tablespoon grated ginger
2 teaspons orange zest
4 tablespoons sucanat
1/2 cup - whole grain flour
1/2 cup - rolled oats
1/2 cup - Sucanat
1/2 cup - finely chopped pistachios and walnuts
6 Tablespoons - melted vegan butter and/or coconut oil
1/2 teaspoon -salt
Preheat oven to 350F.
Arrange sliced fruit, ginger, orange zest, and sucanat in an 8 inch square baking dish. Mix all the ingredients for the topping in a bowl and sprinkle on top of strawberries, covering the top fully. Bake the crisp until the juices are bubbly, and the topping is golden brown. This takes about 35-40 minutes.
Let cool slightly and serve warm as such or with ice cream or whipped cream. Store leftover crisp in the refrigerator, tightly covered, for up to 2 days. Slightly warm before serving.
Submitted by Holly Young
Wednesday, June 23, 2010
REALLY! ONE BOWL BROWNIES
2 cups raw walnuts (unsoaked)
1 cup almonds (unsoaked)
1/4 cup hemp seeds
1/8 tsp. salt
16 pitted, lightly chopped dates
1/3 cup cocoa (or raw) powder
1/3 cup carob powder
1 cup dried cherries (or raisins)
1/4 cup raw cacao nibs (optional)
2 tsp vanilla flavoring
2 tsp filtered water
Place the nuts and hemp seeds in a food processor fitted with the S blade and process until coarsely chopped. Remove 1/2 cup of the nuts and set aside in a small mixing bowl. Add the salt to the food processor and process until the nut are finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa and carob powders and process to incorporate. Add the chopped nuts and seeds, dried cherries (or raisins), optional cacao nibs, vanilla, and water and process briefly, until just mixed.
Pour the mixture evenly into an 8-inch glass baking dish and press down with your hand to compact. Cover with plastic wrap and refrigerate for about an hour, or until firm to touch, and then cut into squares.
Covered with plastic wrap in the refrigerator, these brownies will keep for 5 days or for 2 weeks stored in the freezer.
Submitted by Valerie McGowan. Modified from a recipe in "Raw for Dessert" by Jennifer Cornbleet
- Vegan Margarine – Earth Balance is often used since it has natural ingredients. To avoid trans-fats, look for non-hydrogenated. Keep very, very chilled when using for pie crust and chill before cutting and again before baking. Unless margarine is unsalted, reduce amount of added salt by half.
- Coconut Butter/Oil – Great for pie crusts (adds a little flavor.) Not good for cookies as they may turn out very flat. Don’t refrigerate before using for pie crust as it will be rock hard!
- Vegetable Oil – Use 25% less oil than butter.
- When baking, use a fattier milk for better results, such as soy, hemp, coconut, or nut milks. Less fatty milks, like rice, will give lesser results.
- Use an equal amount of soymilk mixed with a little lemon juice. Allow the mixture to thicken 5 minutes before using. For 1 cup buttermilk, mix 1 cup milk with 2 Tbsp lemon juice.
- Use an equal amount of vegan sour cream substitute diluted half and half with water. For 1 cup buttermilk, mix 1/2 cup vegan sour cream with 1/2 cup water.
Sour Cream Substitutes
- Use a vegan sour cream substitute. One recommended brand is Sour Supreme.
- Use soy yogurt in a 1:1 substitution ratio.1 cup sour cream = 1 cup vegan sour cream.
Cream Cheese Substitutes
- Use a vegan cream cheese substitute. Recommended brands are Tofutte (non-hydrogenated version) and Follow Your Heart.
- Use coconut cream with lemon juice; mix a dash of lemon juice with heavy coconut cream.
Eggs are used for either binding the other ingredients and thickening or they are used for leavening – helping the dessert to rise and be light and fluffy. It is best to identify the egg’s purpose in a recipe in order to best replace it. You may need to experiment with this! And while you won’t be able to create some very light items, most baking with one to four eggs can be replicated.
- In cookies and muffins, no binding agent is generally needed.
- In quick breads and cakes both leavening and binding is needed.
- In custard pies, like pumpkin pie, eggs are mainly for thickening.
For Leavening (cakes, cookies, muffins, quick breads, etc.)
- Use soymilk with lemon; mix 1/4 cup soymilk with 1 Tbsp. Lemon juice for one egg equivalent.
- Use sour cream substitute with baking soda; mix 1/4 cup Sour Supreme + 1/4 tsp. baking soda for one egg equivalent.
Optional: In cakes and quick breads, add 2 Tbsp. of cornstarch/arrowroot powder to the dry ingredients for each egg being replaced. This will bind the ingredients and give a nice soft texture.
For Thickening and Binding:
- Use finely ground flaxseeds whipped with water; mix 1 Tbsp. ground flax seeds with 3 Tbsp water for one egg equivalent. Note: flaxseeds are strictly a binder, so where leavening is also needed, one solution is to mix in a little bit of Ener G Egg Replacer.
- Use cornstarch with pureed soft tofu; mix 3 Tbsp. pureed tofu with 2 tsp. Cornstarch. (Good for quiches and custard pies.)
- Commercial Egg Replacers – Ener G Egg Replacer is a popular brand. Note: some people notice a bitter aftertaste.
- Use soy flour mixed with water; mix 1 heaping Tbsp. soy flour with 1 Tbsp. water. Note: Add more water if it seems too dry.
Fat Free Egg Replacers
- Pureed fruit (applesauce, pureed banana, squash or pumpkin) works as a binder. They are low in fat but some flavor may transfer over to the finished product. 1/4 cup puree substitutes as one egg equivalent.
- Agar agar flakes, powders, or bars. This will thicken as it heats. Note: agar agar sets more firmly than gelatin.
- Commercial substitution – There are some commercial products for Jello available. (Natural Desserts Gluten-Free Vegan Jel Desserts is available at Eureka Natural Foods.)
- Alternative liquid sweeteners. Agave, maple syrup, liquid FruitSource can be substituted in equal measure. Varying in sweetness are frozen fruit-juice concentrates, malt syrup, brown rice syrup, sorghum syrup; with these experimentation may be necessary.
- Alternative dry sweeteners. Beet sugar, fructose, evaporated cane juice crystals, unbleached cane sugar, turbinado sugar, palm sugar, date sugar, maple crystals, and granulated FruitSource are alternatives. Note: some dissolve better than others, so experimentation may be necessary.
Note: Many vegans do not eat sugar since some sugar is refined using bone char from animals.
Tuesday, June 22, 2010
Thursday, June 10, 2010
On Saturday, June 19th at 2:00 p.m., the Humboldt Vegetarian Society will host a vegan dessert tasting and cooking discussion at the Humboldt Area Foundation Community Center, 373 Indianola Road in Bayside.
This event is open to the public and is free of charge. A tea party themed potluck and dessert tasting will be followed by a roundtable discussion on preparing vegan desserts, including information on easy substitutions as well as lots of free recipes. Attendees should bring a vegan dish to share (finger foods, desserts, and/or teas are encouraged), as well as their own plates, cups, and utensils. (Vegan means no animal products, including meat, fish, dairy, eggs, honey, gelatin, etc.)
Tuesday, June 8, 2010
Please send your recipes to email@example.com.
Thank you! Heather G.
Thursday, May 6, 2010
Please join us for an adults-only dinner at Bless My Soul in Eureka on Friday, May 21st at 6:00 pm. Sweet Mama Janise has promised a vegan dessert option and I'm working on talking her into making some vegan corn muffins as well. There are several vegetarian/vegan options on her regular menu. I need a head count for the reservation so please let me know ASAP if you're planning to attend. :-)
Friday, April 9, 2010
Monday, March 1, 2010
Black Bean (or Red Bean) and Sweet Potato Chili
1 bag black beans (1 lb), picked through, soaked in water and cooked until tender
2 Tablespoons olive oil
1 large , chopped
1 , cored, seeded and chopped
1 green , cored, seeded and chopped
2 , seeded and diced
3 large garlic cloves, minced
1-2 teaspoons salt
1-2 teaspoons cumin
1/2 teaspoon dried marjoram
1 can (14.5 oz.) crushed organic tomatoes
3 cups water
2 , skinned and diced into ½ inch pieces
1 1/2 teaspoons concentrated veggie Broth
juice of 1 lime
chopped fresh cilantro
green onion slices
In a large , sauté together oil, onion, bell peppers, jalapeno pepper, and garlic cloves until translucent and softened. Add in beans, chili powder, salt to taste, cumin to taste, black pepper, marjoram to taste, tomatoes, water and chicken flavor. Bring to a simmer for 20 minutes. Add in sweet potatoes and simmer, uncovered for another 30 minutes or until potatoes are tender.
Monday, February 22, 2010
Valerie's Sweet ‘n Smoky 3-Bean Chili4 large onions, chopped4 cloves garlic, minced1 large green pepper, seeded and chopped3 Tbls coconut oil1 Tbls each mustard powder and¼ tsp each cumin and cocoa powder½ cup tvp granules1- 15 oz can diced tomatoes1 4 oz can diced green chiles1 baked yam, flesh scooped out, mashed3- 15 oz cans beans(kidney, white, and black), undrained, and ½ cup water1 cup of your favorite sweet BBQ sauce1 6 oz. can tomato paste2 Tbls Agave Nectar2 Tbls Braggs Liquid Aminos(or soy sauce)1 tsp liquid smokeTabasco sauce(optional)salt(optional)In a 5 or 6 quart kettle, cook onions, garlic, and green pepper in oil over medium-high heat, stirring occasionally until the onions and garlic are golden and the green pepper is soft. Add tvp granules and stir until coated.Add mustard powder and cook, stirring for one minute. Add chili powder, cumin, cocoa, cinnamon, tomatoes with their liquid, chilies, mashed yam,beans and their liquid,tomato paste and BBQ sauce. Stir until well blended, then add agave, Braggs, and liquid smoke.Reduce the heat and simmer rapidly, uncovered for about 40 minutes or until most of the liquid has cooked away and the chili has thickened. Stir often to keep it from scorching.**Season with salt to taste and enjoy with your favorite.Variation:After simmering the chili for 15-20 minutes, pour entire mixture into a crock pot and cook 4-6 hours or overnight on a low to medium setting. This allows the flavors to "marry" even more and really breaks down the onions to a very soft, almost creamy consistency.**Feel free to taste throughout the cooking process, adding more of any of the seasonings to your liking. Make it your own!
Sunday, February 21, 2010
winners of the 2010 Vegan Chili Cook-Off
Tuesday, February 9, 2010
This event is open to the public and is free of charge. Attendees should bring one or two vegan dishes to share (either a pot of chili to enter in the contest, or a side dish or dessert), as well as their own plates, cups, and utensils. (Vegan means no animal products, including meat, fish, dairy, eggs, honey, etc.) Prizes will be awarded to the best chili chefs.
The Humboldt Vegetarian Society is a group of vegans, vegetarians, and omnivores who meet monthly to share delicious vegan food, recpies, and good company. For more information, please visit their website at www.HumboldtVeg.blogspot.com.
Monday, January 25, 2010
Sunday, September 19th at 3:00
2nd Annual Vegan Ice Cream Party at Tamara's house in Bayside
Friday, October 1st at 6:00
Adults' dinner out at Chapala Cafe in Eureka (corner of 2nd and C Streets)
October (exact date, time, & location TBA)
Potluck and film hosted by Valerie in Eureka
We're also hoping to do a cooking class with Jennifer Raymond at the HAF Community Center sometime in October
November (exact date & time TBA, probably the 20th or 21st)
2nd Annual Vegan Thanksgiving
HAF Community Center
December (exact date, time, & location TBA)
Holiday cookie exchange hosted by Heather in Eureka