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New
Website |
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Have
you checked out our new look website? Take a
look. We're very excited about it.
A big thank-you to Al, our webmaster, for all
his hard work! |
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| JOIN or
RENEW |
 - A free full-year's subscription to
the Vegetarian Times.
- Discounts on dinners and
at over 80 different businesses
- Free classes, and more!
Renew Today: You can always
renew online. We'll automatically extend your
membership for another year from the due date, if
you renew
early.
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Our
Books |
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 Say No to Meat is a quick,
easy and complete guide that gives the information
and real-world advice that new vegetarians need
the most.
 Written in a warm and
light-hearted style, The Vegetarian
Solution
provides a comprehensive look at the
many benefits of a vegetarian diet.
 The Veg-Feasting
Cookbook
features delicious
recipes from local restaurants and
expert chefs.
 Vegetarian Pacific
Northwest is a guidebook to vegetarian
and veg-friendly restaurants and natural food
stores throughout Washington and
Oregon.
|
 Famous People, Famous
Quotes |
"A 1 percent reduction in worldwide
meat intake has the same benefit as a $3 trillion
investment in solar energy"
Chris Mentzel, CEO of Clean Energy Maui LLC
"I wouldn't be surprised if we came to a
time in 50 or 100 years when civilized people
everywhere refused to eat animals."
Andy Rooney,
Writer, Broadcaster
TV Show - 60
Minutes
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How
to Get the Most out of Vegfest |
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 Our biggest event of the
year, Vegfest, is coming up on March 24th and 25th
at the Seattle Center Exhibition Hall.
People
coming for the first time are sometimes
overwhelmed by the abundance of food choices and
learning opportunities available to them, so our
recommendation is to plan ahead.
Food
sampling at Vegfest is always one of the most
popular parts of the event, and with over 500
different kinds of food to try, we're sure you'll
find plenty you'll like and discover more new
products each year. Because there's so much to
sample at Vegfest, the trick is remembering it
all!...
This article is published in
full on our blog, The Vegetarian Dispatch.
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Monthly Dining
Event - Wed Feb 15th, 6:30pm |
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Our tour
of the world's cuisines this month takes us
to Thailand. We are delighted to
welcome back Zen Yai, one of
our favorite Thai restaurants, to
cater another delicious dinner for us.
Come to the Mount Baker Club in
Seattle to enjoy a delicious,
flavorful multi-course meal, hear an
insightful speech by our president Amanda,
on a key vegetarian topic, and meet lots of
interesting people. All attendees will
also receive a special free
gift to take home.
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| Don't Take
the Bait on Fish |
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|
 There's been talk in the popular media
that somehow fish is the best choice for health.
Well, I wouldn't take the bait on that
one.
In
addition to artery clogging saturated fat and
cholesterol, and artery clogging is what kills
most Americans, fish also carries significant
levels of toxic chemicals. Let's take a look at
the mercury levels first. Canned tuna contains
about 360 ppt mercury. Just two ounces of tuna
would supply 20 micrograms of mercury - three
times the safe daily exposure set by the National
Research Council for toddlers. The amount of tuna
typically contained in just two sandwiches would
supply more than four times the safe weekly
exposure for a five-year-old....
...continued
This article is posted in full on our
blog, The Vegetarian
Dispatch |
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Volunteer at Vegfest 2012 |
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The
11th annual Vegfest 2012 will be held on
March 24th and 25th at the
Seattle Center Exhibition Hall.
We
are now accepting registration for volunteers. We need over a
thousand volunteers, from Friday March 23rd,
6am, through Sunday March 25th, 10pm to make
Vegfest a success.
You
don't have to be a vegetarian to volunteer!
Every
volunteer will receive:
- The official Vegfest 2012 T-shirt, new each
year and designed by a local artist
- Free admission to the event
- Satisfaction in helping people learn about
vegetarian food and its benefits
- A lot of fun!
There
are limited spaces available for some of the most
popular roles, so volunteer
today! |
| Carrie Ann Inaba Goes
Veggie |
|
Dancer and Game Show host, Carrie Ann Inaba
recently confided that she and her fiancé,
Jesse Sloan, have become vegetarians. "We saw
that amazing documentary 'Forks Over Knives' and
that cleared everything up for us. Every Sunday
we're going to the farmers market now, getting our
fresh fruits and veggies. It's just two weeks, but
we feel much better. I love animals. I don't want
to eat them," she said, in an interview in
November 2011. Carrie Ann lives
with Sloan and four cats and is considering
fostering more. Sloan, whom she met online via
eHarmony.com, is "cooking amazing vegetarian meals
for me," she
added. |
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Famous
People, Famous Quotes |
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"Are we to eat just what we like, what we
choose, without regard to the pain and suffering,
to the rights of the creatures in our power, to
the naturalness or unnaturalness of the food they
supply, or, again, to the possible physical,
mental, and moral injury their flesh may do to
those who eat of it?...The animal has its rights,
and can claim from us these two - Justice and
Mercy."
Rev. A.M. Mitchell, M.A.,
Vicar of Burton
Wood, Lancashire
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Restaurant
Review - Bombay Cricket Club, Portland |
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Bombay
Cricket Club
1925
SE Hawthorne Blvd * Portland *
(503)
231-0740
VegFriendly
* Indian * Daily for dinner * Full service &
take out * Entrees $5-10
Often
praised by critics as the best Indian restaurant
in Portland, it has earned its reputation by
delivering exceptional food and outstanding
service in a warm atmosphere. On top of several
delicious varieties of naan bread, they also offer
a selection of Mediterranean appetizers. The
dishes are prepared with delicate attention and
will leave you satisfied. Romantic. Make a
reservation before the rest of Portland
does.
For
more great restaurant reviews, see our guidebook
Vegetarian Pacific
Northwest |
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Ingredients You
Can Use - Collard Greens |
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 As a green leafy vegetable,
collard greens are among the best available for
your health. They're actually a member of the
cruciferous family, along with broccoli and
cabbage, and as such they're packed with vitamin
C, soluble fiber, and numerous cancer-fighting
phytonutrients. Collards are available year round, but they
are actually tastier and more nutritious in the
cold months, after the first frost. For the best
texture, they should be picked before they reach
their full maturity.
Popular in southern cooking, they are usually
stewed with meat for a long period of time, losing
much of the nutritional benefit, but there's many
healthier ways to incorporate them into your
diet. They hold up to cooking much better
than other greens, so they can be added toward the
end of preparing soups and stews and still
keep their texture. Sliced thinly, they can be
lightly steamed and tossed with a vinegar
dressing. Steamed whole, they are strong
enough to be used as wraps for a burrito
alternative.
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| Collard
Green Recipes |
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Portobellos
with Collards and Cannellini Beans
Makes
8 1-cup servings
Thick
slices of pan-grilled portobello mushrooms make a
hearty meal with brown and wild rice.
4
cups water, divided
1/2 teaspoon salt
1/2
cup dry wild rice
1 cup dry long-grain brown
rice
1 teaspoon olive oil
2 tablespoons
reduced-sodium soy sauce, divided
1 teaspoon
dried thyme
1/2 teaspoon dried oregano
1/4
teaspoon black pepper
1 onion, chopped
3
garlic cloves, minced
2 large portobello
mushrooms (about 1/2 pound), thickly sliced
4
cups chopped collard greens
1 15-ounce can
cannellini beans, drained
Bring
3 1/2 cups water to a boil, then add salt and wild
rice. Cover and simmer 15 minutes. Add brown rice,
then cover and simmer until rice is tender, about
45 minutes. Drain off any excess water and set
aside.
In a large non-stick skillet, heat
oil, 1 tablespoon soy sauce, thyme, oregano, black
pepper, and 1/4 cup water. Add onion, garlic, and
mushrooms. Cover and cook over medium-high heat,
stirring occasionally, until onion is soft and
mushrooms are browned, about 5 minutes. Reduce
heat to medium and add remaining 1/4 cup water and
collards. Sprinkle with remaining 1 tablespoon soy
sauce. Cover and cook until collards are just
tender, 6 to 8 minutes. Stir in beans. Cover and
cook 1 to 2 more minutes. Serve over the cooked
rice.
Collard Greens with Almonds
Makes
6 servings
Collards
are a great source of highly absorbable calcium
and along with other members of the cruciferous
vegetable family (broccoli, kale, cauliflower,
Brussels sprouts and rutabaga), they've been shown
to be especially helpful in eliminating excess
estrogen from a woman's body and reducing breast
cancer risk.
1/4
cup slivered almonds
1 pound collard greens
(about 1 large bunch), rinsed and thick stems
removed
1 tablespoon rice vinegar
1 small
garlic clove, minced or pressed
In
a small skillet, toast almonds over medium heat
for 1 to 2 minutes until golden in color. Set
aside.
To remove stems from collards, one
at a time, hold the stem end and strip the leaf
away from the stem. Repeat this for each green.
Layer 5 collard leaves (stems removed). Roll into
cylinder and slice crosswise into thin strips.
Repeat until all leaves are sliced. In large
saucepan, bring 2 inches water to a boil over high
heat. Add greens, cover, and steam for 4
minutes.
In a small bowl, whisk vinegar and
garlic together until blended. Toss greens with
dressing and garnish with toasted almonds. Serve
hot.
Collard Greens with Almonds are best
when eaten immediately. Steamed greens will keep
refrigerated for one to two days when not dressed.
Wait to add the vinegar and raw garlic until ready
to serve.
Tempeh
Collard Wraps
Tempeh
is a fermeted soy product found in most health
food stores. It's a very nutritious
substitute for meat or tofu.
6 large
whole Collard leaves, de-stemmed
1
1/2 cups tempeh, thinly sliced then cut into
bite-sized pieces
1/2
cup red onion, diced
1/3
cup green pepper, diced
1
potato, peeled and chopped into 1" cubes
1/2
cup carrot, shredded
2 tbs
olive oil
2
cloves fresh garlic
1 tsp
salt
1/2
tsp rosemary
1
tsp yellow mustard powder
1/2
tsp black pepper
In
a large pan with lid, steam the whole collard
leaves for only 2 minutes. Remove from heat,
rinse with cool water and set aside. Bring
water to the boil in a small saucepan, and boil
the potatoes for 10 mins, drain, cool and set
aside.
Heat
the oil in a skillet on high heat. Add the tempeh,
onion and all spices and toss vigorously
for 2 mins. Then add the green pepper and
continue to saute for 5 more mins. Add the cooked
potatoes and cook for another 5 mins. Taste, and
adjust the seasonings as needed. Cool the
mixture, then add the corrots and stir.
Place
each collard leaf on a plate, add a spoonful of
the mixture and then wrap it up like a burrito.
Repeat for all the leaves, or until the mixture is
used up.
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