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

RSVP on the Facebook event: http://www.facebook.com/event.php?eid=29470988119

enVeg will host a vegan potluck along with Gators for a Sustainable Campus out in Plaza of the Americas this Sunday, October 12 at 1:30 p.m. RAIN OR SHINE, the feast will go on. If the weather is nice, we can do it picnic-style in the grass. If not, we’ll be under the awning in front of Library West.

What to bring

Please bring one vegan dish. Finger food, an appetizer, a main course, a dessert, or a beverage are all fine — whatever your heart desires as long as it contains no animal products. (If for whatever reason you can’t bring something, a $3-5 donation would be appreciated.)

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Shands Hospital in Gainesville is seeking subjects (especially vegetarians and vegans) to test the reliability of a new breath test to detect Vitamin B-12 levels compared to the more traditional analysis of a blood sample.

The study lasts around 45 minutes and subjects will be compensated $50 for their time.

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We hope you can make it to our next meeting Wednesday, October 8 at 6 p.m. in Rinker 210 (map).

If you missed the last meeting or have yet to come to an enVeg meeting, what we’re working on now are two campaigns:

• Education
• Outreach

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If you’ve been to enVeg potlucks you’ve probably been amazed by Anca’s vegan cheesecake. Everyone says it tastes like the “real thing.” The recipe is from VegWeb; try making it yourself sometime.

Ingredients:

• 1 graham cracker crust
• 16 oz. Tofutti Better Than Cream Cheese
• 1/3 cup sugar
• 4 Ener-G egg substitute “eggs” (or make your own egg substitute)
• 1 teaspoon vanilla
• juice of one lemon
• chocolate syrup
• fresh raspberries (optional)

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Michelle & Jake brought this to one of our potlucks and it was sooo good.

Ingredients

• 1 large onion, chopped
• 3-4 cloves garlic
• 1 red pepper
• 1/2 butternut squash, cubed
• 1-2 Tbsp. mustard
• 1 14-oz. can stewed tomatoes
• 1 can chickpeas
• 1 can black beans
• a few mushrooms
• 1/2 cup water
• cilantro
• salt & pepper to taste

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This recipe, from the cookbook Vegan with a Vengeance, makes 4 dozen cookies.

Sara makes them all the time and we often share these when we table out on the Plaza. So many people have asked us for the recipe, so here it is:

Ingredients:

• 2 cups all-purpose flour
• 1-1/3 cups rolled oats
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1-2/3 cups sugar
• 2/3 cup canola oil
• 2 tablespoons molasses
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 tablespoon ground flaxseeds (optional)
• ½ cup raisins (optional)

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