Vegan Kids Gift Guide For The Holidays

By Janet Kearney, Guest Contributor

Janet is the founder of Vegan Pregnancy and Parenting, the largest vegan parenting group in the world. She also owns Raise Vegan, an online resource for parents who are raising or considering raising their families plant-based. Find her on Instagram if you have any questions.

Stumped on what to buy your little vegan this holiday season? Here are some recommendations on what to wrap up and stick in their stocking or under the tree. These gifts are unique, human and animal-friendly, and will have them grinning from ear to ear.

Bath Bombs

Bath Bombs

If there’s one thing kids love, it’s making a mess and seeing their devoted parents cleaning up after them. Why not make your life that wee bit more entertaining—what were you planning on doing on a Saturday night anyway?

Bath bombs fizz, bubble, and will generally make your kids really happy until their little fingers have gone the great old wrinkly way.

Kids’ Cookbooks

Despite what it feels like now, your kids will fly the coop one day. And when they do, they’ll need to know more than how to burn water and order fries. Getting kids involved in cooking also provides opportunities for parents to explain why they choose not to eat animals.

And you never know—if the kids cook their own broccoli, they might even eat it!

Clothing

Herbivore Kids Tee

We know that vegan festival season is right around the corner, and your cool little vegan needs the latest trends. Have them prepared with their not-too-aggressive, but eye-catching shirt that lets others know there’s a mini vegan activist in the works.

A quick google search will give you plenty of vegan clothing options, or you can check out Vegan Pregnancy and Parenting for some ideas. For example, the Herbivore is an awesome shirt with all the fun and animal-loving messaging.

Happy Kitchen Vegetable Stickers

Happy Kitchen Stickers

Simple Happy Kitchen has a range of plant food stickers on their site, but my favorite is the cutout vegetable characters, such as Tomato Face and Mr. Pedro Almondvar. They’re a riot!

I’ll be scraping these off the walls for all of 2018—join me!

The Pet Tofu

This little Pet Tofu is a step-up from the pet rock days and is a sure way to please your little ones. All Pet Tofus are made to order, come with their own little home, and are ready to be named and taken for daily walks.

Eco-Friendly Water Balloons

Depending on where you live, these might be a gift that gets stored away for the warmer months. These water balloons are reusable, animal-friendly, and would be a welcome addition to bath time or the summer-time picnic.

Have more ideas on what to buy vegan kids? Leave a comment below and tell us!


Video: Meet Vic!

Victor Sjodin, Vegan Outreach’s Director of Outreach, has been leafleting college campuses throughout the U.S., Canada, and Mexico since 2008. In this time, he’s reached over 875,000 individuals with a Vegan Outreach booklet.

Aside from his personal leafleting accomplishments, Vic paved the way for Vegan Outreach’s successful outreach programs in Mexico, Canada, Australia, and New Zealand. Most recently, he’s spearheaded our expanding outreach in India.

Check out the video below to get a glimpse into the life of this truly one-of-a-kind activist—one we’re very happy to have as a part of the Vegan Outreach team.

A huge thank you to Eric Day, with Lively Days, for the production of this video.

“I don’t think it’s a radical notion that we can have better ways of living and thinking.” -Vic Sjodin

Vic


Easy Peasy Pepper Squash

By Janet Kearney, Guest Contributor

Easy Peasy Pepper Squash
Janet Kearney / @VeganPregnancyandParenting

Janet is the founder of Vegan Pregnancy and Parenting, the largest online vegan parenting group in the world. She also owns Raise Vegan, an online resource for parents who are raising or considering raising their families plant-based. Find her on Instagram—link in the picture caption—if you have any questions.

This delicious and creative squash recipe calls for spaghetti squash, but it would taste just as delicious with your favorite seasonal winter squash!

Easy Peasy Pepper Squash

Yields 2 servings.

Ingredients

  • 1 large spaghetti squash—or your favorite winter squash
  • 1 14-oz can of green peas—do not drain
  • 1-2 tablespoons oil
  • 1 large diced yellow onion
  • 1 tablespoon garlic, minced
  • 2 red peppers, cut into large, rough chunks
  • 1 14-oz can beans—black, kidney, etc.
  • 1 tablespoon of parsley
  • Pinch of Salt
  • Pinch of Pepper

Directions

  1. Preheat oven to 400°F.
  2. Cut the squash in half lengthways. Remove any seeds and drizzle oil around the inside.
  3. Place the squash open face on a cooking sheet and roast for approximately 45 minutes.
  4. In a skillet, add oil and onion. Sauté on medium heat until translucent, about five minutes.
  5. Add peas, garlic, red peppers, beans, parsley, salt, and pepper to the skillet. Cook on low heat for ten minutes, stirring occasionally.
  6. When roasted thoroughly, remove the squash and scrape out the cooked contents. Combine with bean mixture in a separate bowl and spoon back into the squash shells.
  7. Return to oven and roast for another 10 to 15 minutes.
  8. Remove from oven, let cool, and enjoy!

Cooking Up a Storm at Tecnológico de Monterrey

By Katia Rodríguez, Mexico Campaigns and Spanish Media Coordinator

Cooking class 2

A few weeks ago, Vegan Outreach’s Mexico outreach team—staff and volunteer—visited one of the most important private institutions in Mexico, the Tecnológico de Estudios Superiores de Monterrey. Together with the university’s student animal rights group, Comprometidos por el Cuidado Animal (CCAN), we organized a vegan cooking class for approximately two dozen students. The turnout for the class was amazing! In fact, CCAN had to limit the number of people that could be in the lab because of the high demand and the lack of space!

To help teach the class, we invited Sergio Carreón. Sergio is one of our wonderful volunteers who also happens to be a cook. At the beginning of the class, we all shared our personal vegan stories, discussed the benefits of a plant-based diet, and described how delicious vegan food can be. This got the students inspired and anxious to start cooking! And we were surprised to find out that there were already three vegetarians and one vegan in the class.

Sergio Carreón

The students made lentil chili, black bean burgers, and vegan nacho cheese. We chose these recipes because the ingredients are easy to find, reasonably priced, and super delicious. Most of the students had little to no experience cooking, but that didn’t prevent them from making delicious vegan food!

We had a chance to talk to the students about what inspired them to sign up for the class. One of the most interested students, Samantha, told us she’s been vegetarian for years and had tried going vegan without success. After the cooking class, she said she’s never been more inspired to go vegan. She sent me a long email later on to thank the VO team for being so positive, patient, and inspiring.

Cooking class

IMG_3695

Thank you CCAN for helping us host such a successful event and for all the great work you do on campus!


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.