enVeg Valentine’s Day Event: How to Grow Your Love, Not Your Impact!

Did you see the enVeg manifesto in The Fine Print?

Thanks for coming to the enVeg website! Our mission is to get the word out to students about how animal agriculture accelerates the climate crisis, and encourage others to reduce their meat consumption in order to “go green.”

Here are 3 things you can do that would make us really happy and make a HUGE POSITIVE IMPACT on the planet:

1. Come to our meeting Wednesday, March 18 at 6:30 pm in Rinker 106. You can even nominate yourself to run on the board of enVeg next year and help spread this important message about going green by eating veg.

   If you can’t come tonight, we have our next meeting on Wednesday, April 1: same time, same place.

2. Subscribe to our blog updates by email. We will update with important tid bits about the livestock/climate issue, occasional videos, meeting reminders and other things worth knowing. Note: You will receive no more than one email per day, ONLY on days that the blog is updated.
3. Go set up an account in 2 minutes at the enVeg forum and participate. Most importantly, leave a tip or suggestion in the forum on how we can spread the word about the connection between livestock and the environment.

Thanks for stopping by. We hope to see you around. If you want to get in touch with us, click to send us an email.

P.S. Thanks to enVeg publicity coordinator Ellen Martin for pioneering the manifesto.

Ingredients
1 ripe banana
3/4 cup vegan margarine
1/4 cup applesauce
1/2 white sugar
1/2 brown sugar
1 teaspoon vanilla
2 cups unbleached flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
chocolate chips as desired

Directions
Preheat oven to 350 degrees.

In a large bowl, mash ripe banana. Add margarine, applesauce, sugars, vanilla, and combine ingredients. The more combined the ingredients are, the fluffier the cookie. Then add flour, baking soda and salt. Once ingredients are mixed, you should have something resembling cookie batter. Add the chocolate chips, or walnuts or something more creative if you desire. Place in tablespoons on an ungreased cookie sheet and cook for about 9 minutes.

Brought to you by Meredith Nein.

Ingredients
5 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery seed
1 teaspoon soy sauce
1/2 cup dry TVP
1 medium onion, sauteed
3/4 cup nutritional yeast flakes
2 tablespoons margarine
1/2 - 1 pound pre-cooked noodles

Directions
Boil the water. When boiling, add the seasonings and the TVP, then lower the heat and let simmer for about 5 minutes.

Add the onion, nutritional yeast flakes, margarine and noodles. Simmer until thoroughly heated.

Note: This soup will last a long time in the fridge, but beware the noodles expand as they sit, so make plenty of broth to begin with. Brought to you by Ellen Martin.

Ingredients
Batter
1 cup soy milk
1 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/4 teaspoon vanilla extract
1 teaspoon almond extract

Frosting
1/2 cup soy margarine, softened
1/4 cup soy milk, rice milk, or other non-dairy milk of choice
3 cups powdered sugar
1 1/2 teaspoon vanilla

Directions
Batter
Preheat the oven to 350F and line muffin pan with cupcake liners. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine. In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.

Fill pan cupcakes or pan halfway. Add cocoa powder and chocolate chips to remaining batter, then pour on top of vanilla cake. Swirl.

Cook for 10-22 minutes or until a knife comes out clean, then transfer to a cooling rack and let cool completely before frosting.

Frosting
Cream together soy milk and margarine with an electric mixer, then add the sugar a cup at a time, and then add the vanilla.

Makes one 9-inch cake or 12 cupcakes. Brought to you by Sara Hutton.

Ingredients
1 cup silken tofu
1 cup vegan mayonnaise
1 cup streamed spinach, chopped and drained
2 tablespoons chopped dill
5 green onions, chopped
1 or 2 cloves garlic, minced
1 tablespoon lemon or other citrus juice
2 tablespoons parsley (optional)

Directions
Blend everything in a blender or food processor.

Brought to you by Sara Hutton.

If you’ve been a vegetarian longer than a month you’ve probably already been asked a thousand times, “What do you eat?”

Come to our meeting February 18 at 6:30pm in Rinker 106 to talk about food ideas and meal-planning for vegetarians and vegans. If you’re interested in going veg but not sure what to eat, you should come to this meeting.

Bring a notebook and some food ideas to share with everyone. This should be fun. See you there.