Chocolate Chip Cookies

Recipe for simple Vegan Chocolate Chip Cookies on the Vegan Outreach blog!

By Toni Okamoto

Who doesn’t love homemade chocolate chip cookies? In addition to tasting just like your grandma’s cookies, this recipe is easy to make and you probably already have all the ingredients in your pantry. They’re perfect for potlucks, movie nights, and Santa Claus loves them, too!

Ingredients:

  • 3/4 cup sugar
  • 1/2 cup margarine, room temp
  • 1/2 cup canola oil
  • 1/4 cup water
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups non-dairy chocolate chips

Directions:

Preheat oven to 375°F.

In a medium bowl, beat sugar, margarine, oil, water, and vanilla.

In a large bowl, mix the flour, baking soda, and salt.

Add liquid mixture and chocolate chips, and mix well.

Scoop spoon-sized portions onto a cookie sheet and bake for 8 to 10 minutes.


Peach Frozen Yogurt

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By Toni Okamoto

Summertime weather has officially taken over my hometown Sacramento, California! Since the outside temperature is a blistering 108 degrees, the last thing I want to do is use my oven to make a dessert. I whipped this up in minutes and it was perfectly cooling and magically delicious!

For the non-dairy yogurt I highly recommend Silk’s new creamy yogurt. It’s easy to find in many conventional grocery stores, and tastes much better than dairy yogurt!

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Ingredients:

  • 1 16oz bag of frozen peaches
  • 1/2  cup plain or vanilla non-dairy yogurt
  • 3 tablespoons of agave
  • 1 teaspoon fresh lemon juice

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Directions: Add all the ingredients to a food processor or high powered blender, mix until creamy (about 2-3 minutes). Be careful not to over-blend to avoid melting.


Lighter Culture

Pasta Puttanesca

By Jon Camp, Vegan Outreach Executive Vice President

Whether you’re new to vegan eating or are a long-time vegan looking to shake things up in your kitchen, eating vegan just got a lot easier, thanks to Lighter, a Boston start-up. Lighter provides a personal nutritionist who creates your custom menus and has all your groceries delivered right to your door. The company is on a mission to make healthy eating convenient, affordable, and delicious.

How it works is: You sign up for a meal plan, and once a week, Lighter delivers a week’s worth of groceries and the recipes for however many meals you selected. You can select which ingredients you don’t wish to be in your recipes, the ideal amount of prep time you’d like, and you can pause your plan for as long as you need.

Around a month ago, I decided to give this a shot. I opted for the plan that provides 9 meals a week. I asked that olives (yuck) not be included in my recipes, but that anything else was fair game, and that prep time for my average meal be 15-30 minutes. I pay $65 a week, and each Monday, a friendly individual knocks on my door with a bag full of fresh fruits and vegetables, grains, legumes, spices, and some snacks. I receive an email with my recipes for the week, and I’m all set.

Some of my favorite meals so far have “Quick Thai Chickpeas,” “Pasta Puttanesca,” and “Zesty Sweet Potatoes & Black Beans.” Not only are these meals more consistently delicious, interesting, and healthy than what I had been eating in my pre-Lighter days, they’re remarkably simple to make and I’m not having to hem and haw over what I’m going to eat or where I’m going to find the recipe. I’m a busy guy, and I’m not known for my culinary creativity. Having a variety of pre-designed healthy meals has been a big boon to my wellbeing; I feel great while on the plan, and I’ve shed a few pounds that I had been wanting to shed.

Lighter now delivers in: Atlanta, Austin, Boulder, Boston, Chicago, Denver, Houston, Los Angeles, New York City, Philadelphia, Portland, San Francisco, San Jose, Seattle, and Washington, D.C.

To learn more, visit www.lighterculture.com.


Pumpkin Oatmeal

pumpkinoatmeal

By Toni Okamoto

  • 1/2 (14-ounce) can pumpkin puree
  • 2 cups unsweetened almond milk
  • 1/4 cup raisins
  • 1/8 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice
  • 1 cup oatmeal
  • 1/4 cup pumpkin seeds
  • maple syrup, to taste

In large saucepan over high heat, combine the pumpkin puree, almond milk, raisins, salt, and pumpkin pie spice. Bring to a boil.

Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.

Once the oatmeal is cooked, serve with maple syrup and pumpkin seeds to sprinkle on top.


Pumpkin Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies by Vegan Outreach

By Toni Okamoto

It’s fall and I want pumpkin everything! Starting with these delicious cookies!

Ingredients:

  • 1 C vegan butter, at room temperature
  • 1/2 C brown sugar
  • 1/2 C granulated sugar
  • 1 C pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1/4 C apple sauce
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 C flour
  • 1 C non-dairy semi-sweet chocolate chips
  • 1/2 C chopped walnuts (optional)

Directions:

  • Preheat oven to 350 degrees. In a large bowl, mix brown and granulated sugars until creamed. Add pumpkin, vanilla and apple sauce and mix well.
  • Add dry ingredients and mix thoroughly. Fold in chocolate chip and walnuts, if using.
  • On a greased pan, place flattened cookie dough at the size of your preference. I made 12 large cookies, as photographed. Bake for 12-15 minutes, until they look dry – but try not to burn the bottom.
  • Let sit until cooled. Enjoy!

Veggie Pot Pies

By Sharon Palmer, Guest Blogger

Looking for an easy, vegan comfort meal-in-one? I’ve got your number with these easy, individual pot pies. Filled with veggies—zucchini, corn, carrots, peppers, onions—and tempeh, these savory mini pots of stew are topped with whipped potatoes and browned in the oven. The next time you’re making mashed potatoes, save the leftovers for this recipe and you can make it no time!

potpie

Ingredients:

1 tablespoon olive oil
4 medium heirloom carrots (or orange carrots)
1 onion, diced
2 cloves garlic, minced
2 small zucchini, sliced
1 small bell pepper (green, red, yellow or orange)
1 cup frozen corn (or fresh, shucked)
1 teaspoon poultry seasoning (vegetarian seasoning blend)
1 teasapoon parsely flakes
½ teaspoon celery salt
½ teaspoon dried mustard
¼ teaspoon black pepper
Pinch sea salt
2 cups vegetable broth
1 ½ tablespoons flour
1 teaspoon vegan worcestorshire sauce
6 ounces tempeh, sliced
2 cups prepared mashed potatoes
Chives, chopped

  1. Heat olive oil in a large sauce pan.
  2. Add carrots, onion, garlic, zucchini, and bell pepper and saute for 10 minutes.
  3. Add corn and seasonings. Mix flour into broth and add to saute pan and stir well. Stir in worcestorshire sauce and tempeh.
  4. Simmer, covered, stirring frequenlty, for an additional 10 minutes, until vegetables are just tender.
  5. While vegetables are simmering, preheat oven to 400 F.
  6. Divide vegetable stew among 4 oven-proof soup or mini-casserole dishes. (May place all of stew into one larger dish, if desired). Top each dish with ½ cup mashed potatoes, smootihng over surface of stew. (If using one large dish then use the entire recipe of mashed potatoes to cover surface.
  7. Place dishes on the top rack of the oven and heat for 15-20 minutes, until mixture is golden on top.
  8. Remove, garnish with chopped chives, and seve immediately.

Makes 4 servings

Sharon Palmer, RDN, The Plant-Powered Dietitian™, is an award-winning food and nutrition expert, journalist, and editor. She is author of The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Health, Beginning Today (The Experiment, 2012) and Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes (The Experiment, 2014). Sharon also is editor of Environmental Nutrition, nutrition editor of Today’s Dietitian, blogger for The Plant-Powered Blog, and publisher of her monthly The Plant-Powered Newsletter. Living in the chaparral hills overlooking Los Angeles with her husband and two sons, Sharon enjoys visiting her local farmers market, gardening, and cooking for friends and family.


Spring 2016: Taylor Holman, Brian Alexander, Alix Pulido, and David Pinski

Activists Taylor Holman, Brian Alexander, Alix Pulido, and David Pinski are four of this semester’s most prolific Adopt a College leafleters: Taylor has handed out 8,390 booklets at 16 different schools; Brian, 8,101 booklets at 12 schools; Alix, 7,987 booklets at 12 schools; and David, 7,541 booklets at 9 schools!

David at CSUDH, and Alix, Brian, and Taylor at Chaffey College

Above (from left) are David at Cal State Dominguez Hills, and Alix, Brian, and Taylor at Chaffey College.

Taylor and Brian at Los Angeles Pierce College

On February 16, Taylor and Brian teamed up at Los Angeles Pierce College (above) and set a new one-day record for the campus, handing out 1,189 booklets!

Gina and Alix at CSUF

On January 27, Alix, David, VO Outreach Coordinator Steven Litrov, and fellow activists handed out 3,370 booklets at Cal State Fullerton. Steven reports:

We heard from several vegans and vegetarians on this bustling day! Alix invited her mom, Gina [above], to leaflet for a couple of hours (she did awesome), and two members of the Herbivore Club on campus joined for about an hour, too. One of the members, Javier Chavez [below], said he was influenced by a leaflet received at Mt. San Antonio College to make the switch!

Javier Chavez at CSUF

Laura and David at CSUN

David, Steven, and fellow activists reached more than 4,100 students at Cal State Northridge on January 25. Steven writes:

Huge day here on the first day of the quarter! Had a ton of volunteer help, including Laura Sanchez [above, left], who stuck it out all day long with a smile despite the weather, aches, and huge crowds. David Pinski [above, right] continues to impress with his persistence and ultra-straight arms and smiles. We were also joined by first-time leafleters Yuliana Miranda [below, left] and Pamela Whistley [below, right, and first from the left with Laura and David], who rocked it for a couple hours towards the end of the day.

We met two students who had been influenced to go veg from leaflets, including our volunteer Yuliana, who was leafleted at this school four to five years ago and initially didn’t read the booklet, because of the frightening images, but later did and did more research. Then Laura met another student in passing who went veg after getting a leaflet – awesome!

Yuliana, Pamela, Laura, and David at CSUN

Both Yuliana and Javier not only changed their diets after receiving booklets, but also became Adopt a College leafleters! If you’d like to get booklets into more students’ hands, please consider taking part in VO’s Team Vegan campaign.

The more money raised, the more animals spared from suffering. And now through June 30, all donations up to $200,000 will be matched, dollar for dollar!


Quinoa Pistachio Salad

Happy

By Toni Okamoto

National Pistachio Day was February 26th and inspired me to make this Quinoa Pistachio Salad. I was meal prepping for a weekend dance intensive and this turned out to be the perfect meal! It was protein-packed, light, and helped me sustain my energy. Give it a try!

Ingredients:

  • 2 cups vegetable broth
  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 1/2 cup coarsely chopped mint leaves
  • 1/2 cup dry-roasted pistachios, unsalted
  • 1/2 cup dried cranberries
  • 1 scallion, thinly sliced
  • handful of grape tomatoes, halved
  • 1 lemon, juiced
  • 1/2 teaspoon lemon zest
  • salt and ground black pepper to taste

Directions:

Bring the veggie broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.

Stir mint, pistachios, dried cranberries, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper. Enjoy!


Tofu Ricotta Pasta

Tofu Ricotta Pasta recipe from Vegan Outreach!

By Toni Okamoto

This recipe reminds me of my best friend, Grace Kuhn. When she lived on the West Coast, I’d spend hours, days, and weeks loitering at her house, eating her food. This was my favorite thing she regularly cooked.

Grace is a lot fancier than I am and she’d use the tofu ricotta filling to stuff manicotti shells, but I don’t have time for all that. Instead, I follow this recipe she included in the Plant Based on a Budget Challenge meal plan for 2 people.

It’s really cheap to make, easy to put together, and provides great leftovers for the week. I highly recommend giving it a try!

Ingredients:

  • 1 lb pasta
  • 1 jar marinara
  • ¼ cup oil for ricotta, plus 1 tbsp for sauteing
  • 1 tsp lemon juice
  • 1 package extra-firm tofu
  • 1 ½ tbsp oregano
  • ½ tbsp garlic powder
  • 1 tsp salt
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen spinach

Directions:

Preheat oven to 350 degrees. Cook pasta according to directions.
Crumble tofu in a large bowl with your hands to resemble feta. Mix in lemon juice and ¼ cup oil and stir to distribute evenly. Add garlic, salt, and oregano one by one, mixing after each is incorporated. Set aside.

Heat tablespoon of oil on medium heat. Add onion, spinach, and garlic and cook until onions are translucent, about 4-5 minutes. Add onions, garlic and spinach to tofu mixture. Mix well.

Pour enough marinara sauce to cover bottom of a 13 x 9 inch pan. Add cooked pasta and remaining sauce on top. Top pasta with tofu mixture, spreading evenly. Cover with foil and bake for 15 minutes.

Tofu Ricotta Pasta recipe from Vegan Outreach!


Your Donation Will Be Doubled!

By Lisa Rimmert, Director of Development

Team Vegan Members

Our Team Vegan matching drive started yesterday (Did you get our email? If not, sign up here!) and every donation to Vegan Outreach will be doubled!

A few generous donors have pledged to match donations up to $200,000! That’s $400,000 we could raise for animals–with your help.

What we raise during this Team Vegan drive will determine the work we can (or can’t) do this year. We depend on your donations to inspire more people to go vegan–people like Antonio.

Antonio received a booklet from VO’s Mexico Outreach Coordinator, Emmanuel Márquez, at Universidad de Guanajuato. Antionio told Emmanuel about how he ate vegetarian for a while but went back to eating animals. Emmanuel gave him a booklet and told him about the Spanish section of the VO website for recipes and nutrition info.

Now Antonio is going vegan!

We hear from people like Antonio all the time, and it’s because of folks like you whose donations make outreach possible.

Now, with our Team Vegan matching challenge, you can inspire twice as many people to go vegan, which means twice as many animals spared!

Please donate right now to keep Vegan Outreach going.

Thank you!