1 Tablespoon gochujang, vegan sriracha chili
sauce, or vegan Thai chili paste
2 Tablespoons soy sauce
1 teaspoon organic brown sugar
2 teaspoons sesame oil
1 teaspoon black pepper
36 ounces silken tofu, cubed
6 pieces toasted bread
1 teaspoon vegan mayonnaise
5 scallions
(green onions) chopped, for garnish
In a large pot put coconut oil, then add onion and garlic too and fry for 2 minutes. Add carrots and cabbage and fry for 4 minutes. In a separate bowl add gochujang, soy sauce, brown sugar, sesame oil, and black pepper and mix so that everything is evenly integrated. Pour the sauce mixture into a large pot and stir for about 2 minutes. Add the silken tofu and mix and sit for 15 minutes or until the sauce thickens up.
Have a slice or piece of bread ready and add a thin layer of vegan mayonnaise. Once the dish is cooled down, spread some of the tofu mixture on the bread and sprinkle scallions on top. Enjoy!
By Julia Comino, The Vegetarian Resource Group Intern
A small, overgrown green island floating
in an ocean of black asphalt. That was the humble beginnings of my Charity
Garden. And inside the grass-lot, was me, soiled and sweaty absolutely not
understanding what I had gotten myself into.
When I first embarked on my journey of founding a charity garden at my high
school, in all honesty, I had no idea what I was doing. My limited gardening
knowledge consisted of quite a few deceased succulents that sadly did not
survive my horticultural attempts. However, after putting two years of work
into creating the Charity Garden at my school, I can confidently offer you a
few pieces of advice as you begin your quest to create a charity garden. In
order to be successful in this mission, you have to consider who, what, when,
where, and how.
Think about whose permission and help you will need; what materials,
knowledge, and funding you will require; when you will prepare, plant, and harvest
the produce you will grow; where your garden will be located; and finally how
you will accomplish your goal of creating a functioning charity garden.
Who
Depending on your high school’s policy,
who you will need to receive permission from to begin this garden and how you
must go about forming a club or organization may differ. For me, a student at a
private school with a student body of just under 300 in the upper class, who I
needed to ask was clear and simple. I first asked one of my teachers who doubled
as my Speech and Debate coach if she would be willing to be the teacher sponsor
of my club, which, lucky for me, she was, and then I moved on to ask my
school’s principal. However, if you attend a public or larger high school, you
may need to do some more digging to find out who you need to ask.
Before you speak to the individual or individuals you will need to ask
permission of, you first need to create a basic plan for your project. In my
case, I admit, I possibly went overboard when it came to this part of the
process.
Armed with a trifold poster presentation I spent a few too many hours
crafting, I walked into my principal’s office the summer before my junior year
confidently and ready to persuade my principal to my plan. The presentation
covered everything that I naively thought would need to be done to begin my
garden. There was a section dedicated to the budget this environmental club and
charity garden would require for that school year, a whole side of the poster
hosting a sketch of the area in which the garden would be located, and a
timeline of the creation process along the bottom of the poster. With my
presentation so well-crafted and executed articulately, my principal agreed to
allow me to turn my plan into a reality.
What
As put together as my pitch was the
actual creation of my charity garden was in no way as perfectly or easily done.
The “what” phase is where I initially went wrong. While no amount of
forethought can allow you to escape the inconsistencies of the reality of
making an idea tangible, you can save yourself some strife by working to plan
ahead as much as possible. I recommend sitting down and writing out every
single necessary item that comes to mind.
Consider what needs that you already have met without any planning.
Maybe your school already has a sprinkler system or hose that you can use
without purchasing or planning for another water source. Test the pH of your
soil to see if you will have to buy products to make it more viable. Ask around
and see if there are any gardeners who are willing to donate supplies such as
soil, gardening tools, or seeds for your organization to use or if they would
be willing to help you by working in the garden. After all, you never know the
extent of others’ generosity until you ask.
However, I found that you do not need to use store-bought tools or
gardening supplies to begin this garden. To cut back on waste production,
repurposing items can be an environmentally and economically friendly choice.
For planter beds, I recycled old wood pallets by stapling a mesh bottom to the
bottom boards and then filling the slots with soil and mulch. Cans, milk jugs,
and bottles can be used as temporary planters. Should you be hoping to create
an aesthetically pleasing garden, you can host events where students at your
school can paint and decorate your make-shift planters using eco-friendly
materials.
Beyond the materials you will need, you also must consider what
knowledge you will need to build and care for this garden. Personally, I have
never had a green thumb, and when I founded the Environmental Club and Charity
Garden at my school my fervent passion surrounding climate justice clouded my
judgment around how my lack of gardening experience would affect this process.
I have fond childhood memories of spreading almond-shaped, white pumpkin seeds
in the corner of my yard that I had designated “Julia’s Garden” as my mother
tended to her real garden. However, had I chosen to reminisce on these times
with more candor, these childish fantasies would have dissipated with the
realization that not one of these seeds ever prospered under my careless
cultivation. The fruitlessness of my prior pumpkin planting should have
forewarned my Charity Garden’s tragic pumpkin patch incident. An unusually
early frost paired with a lack of pollinating insects and my insufficient
gardening knowledge left these sad seedlings withered and barren by the time
harvest came.
Learn from my pumpkin planting woes, and do yourself a favor by picking
up a Farmer’s Almanac, checking out gardening forums and blogs online, or
seeking advice from farmers in your area. What supplies you gather and buy can
be just as important as what knowledge you acquire when it comes to being a
beginner gardener.
When
Timing is important, not only with when
you plan to plant certain types of seeds but also with the timeline for when
you hope to complete your garden. Be generous with how long you give yourself
to create a garden space. While a desire to get your garden up and running as
soon as possible is a great mindset to have, you also must be realistic with
how this project will fit into your and others’ schedules. In my case, the
creation of the Charity Garden at my high school was an extension of the
Environmental Club I founded. This meant that I had a group of passionate
individuals who were invested in creating this garden with me. I advise seeking
out your own team of people who want to create a garden as much as you do. This
will not only allow you to get work done quicker, but it will also help you
remain invested and held accountable.
Once you have created a basic timeline for when you want to have
different portions of this project done, remember to allow yourself
flexibility, both with time and financially. Fundraising was what the majority
of my early work in creating my garden consisted of. When creating your
schedule, factor in the amount of time you will spend raising money to afford
supplies you will need. Host bake sales, car washes, have a donation jar, or
even sell merchandise to raise funds.
When it comes time to begin sowing seeds in your garden, make sure the
plants you are growing match the season that you are in. It is easy to do a
quick google search to find out when it is best to begin growing certain
plants, and when these plants will be ready for harvest. Remember, you are on
nature’s time.
Where
Deciding where your garden will be hosted
is what’s next on the to-do list. It is important to be logically resourceful
with this decision as well as willing to allow your imagination to turn what
may seem to be a plot devoid of any life into the flourishing garden in your
mind’s eye. In my case, I turned my fanciful gaze onto an overgrown grass plot
surrounded by a crumbling metal fence in the middle of my school parking lot. While
at first glance, this plot seemed barely habitable, with its proximity to a
working hose and with the offering of soil in an otherwise asphalt covered
space, I found the area would be just fine.
Look at your own campus. An accessible rooftop could host a cluster of
raised planting beds or a patch of grass that is not in use could be
transformed into a blossoming garden space. Your only limit is your
imagination. However, of course, you still must be practical. Make sure that
the location you choose is one that is close to a water source, receives enough
sunlight, and matches the needs of the plants you wish to grow.
When you choose your space, analyze what work needs to be done to first
transform the area into a functional garden, but also what work will be needed
to maintain the area. In the case of my garden, the grass lot I chose had not
been used in almost a decade. Not only was the entire plot infested by weeds,
but a large limb of an old oak tree loomed over half the space cascading it in
shade. This was not ideal for a garden. So I had to find someone who had the
ability to trim back this branch as well as cut down the weeds overrunning the
area. As part of this process, you must learn how to be your own advocate. When
asking for others’ help you need to be able to persuade them into believing
that the cause they would be helping is worth their time. Luckily, the school’s
gardener was fond of my plan to reinvent this previously empty lot and had no
issue with sprucing up the space during his normal care of the campus
How
Once you have completed all of this
planning, this is where it gets fun! You are ready to start planting. Schedule
events for your club or members of your school to come out and get their hands
dirty, planting your new garden. Follow a plan for where each plant should be
located within the garden giving special consideration for each seedling’s
sunlight needs. For some plants, you may find that starting them in seed
starter trays is the best practice. These trays, while can be bought in stores,
can also be made out of old juice boxes or even cardboard boxes.
After all your seedlings are in the ground, now you are just doing
maintenance and care. Weeding, watering, and looking after your vegetation can
be tedious, but with patience and hard work, you will be ready for your first
harvest. But before you can reap the produce of your labor, you need to plan
how you are going to disperse what you have grown with those in need. Working
in accordance with any outreach protocols your school has, you can now find out
how you can best give out your garden’s produce. Reach out to local food
pantries or shelters for those with complex living situations to see if
anywhere would be interested in receiving fresh produce donations. Work with
school officials to see if allowing those in need to come into the garden to
take what they need would be a possibility. See if your city has community
fridges you can stock. Or maybe even plan events at public centers in which you
can set up stands to give out your produce. There are so many ways in which you
can share the fruits of your labor.
No matter if you have a green thumb or if, like me, you are new to the
business of gardening, you can successfully create a Charity Garden with a
little planning and a lot of passion. While even I may still be learning how to
garden as I go, I have discovered that with enough dedication, and with getting
my hands a little dirty, I can cultivate my dreams into fruition, and you can
too!
Peace Advocacy Network is excited to invite Rissa Miller, senior editor of Vegetarian Journal Magazine and organizer of Baltimore Vegan Drinks, to join us for a discussion about Navigating Life as a New Vegan.
From talking to family and friends about your lifestyle to attending social events (safely!) to traveling, Rissa has you covered with 26 years worth of advice, tips, and insightful suggestions from her experience participating in almost every kind of activism you can imagine.
Peaches and Cream Icebox Cake photo by Hannah Kaminsky
Vegetarian Journal previously featured a vegan recipe piece by
cookbook author and photographer Hannah Kaminsky called “Keep Your Cool!
Refreshing No-Bake Desserts.” Recipes include Peaches and Cream Icebox Cake,
Orange Dream Ice Cream Bars, Raspberry White Chocolate Macaroons, Root Beer Float
Pie, and Bananas Foster Crème Brûlée.
By Callie Showalter, The Vegetarian Resource Group Intern
Non-vegans eat
vegan food every day—sometimes even without realizing it. Many non-vegetarian
friends of VRG interns are, of course, eating foods like hummus, nuts, and
fruit—which aren’t marketed as vegan, but are definitely vegan staples. Many
non-vegans also enjoy typical American foods, just without the meat. For
example, Rachel Eldering stated that her non-vegan friends enjoy meat
substitutes like Impossible foods or vegan chicken, which is most typically
available in her area under brands like Gardein and LightLife. Similarly,
intern Lucia Rivera said that she has friends who enjoy vegetarian foods such
as the Impossible Burger and veggie pizza. She also added that, for teenagers,
a typical daily diet may depend on what their parents serve them.
Branching out from items such as pizza and
burgers, there are also many vegetarian-friendly dishes from cultures across
the globe. For example, intern Shantika Bhat stated that her friends like vegan
japchae, a noodle dish originating in
Korea. They also enjoy puliyogare,
which is a south Indian rice dish.
Intern Julia Comino said that many of her
friends will eat vegan and vegetarian meals because she offers them leftovers
when she makes large pasta or curry dishes. Cooking meals and sharing them with
others is a fantastic way to encourage non-vegetarian friends and family to try
meat-free or vegan meals. Julia also added that although vegan foods aren’t
very accessible where she lives, she and her friends will visit Taco Bell and
order the vegetarian Black Bean Crunch Wrap. You can even order it fresco
style, without the dairy. Taco Bell has hundreds of locations across North
America, and might be a great option if someone you know wants to go vegan, but
they don’t otherwise have a lot of access to veg-friendly meals where they
live.
Simon Brown, like Julia, stated that his
non-vegan friends will eat vegan meals when someone cooks the meal for them. He
also added that many of his friends don’t tend to choose vegan substitutes like
the Impossible Burger. Rather, they more typically eat vegan food
unintentionally when eating at Indian, Mediterranean, or Ethiopian
restaurants—all of which serve many vegetarian meals.
So, non-vegetarian people of all ages and
cultures can find vegan foods to enjoy. There are tons of vegan meals, spanning
across many cultures. Whether it’s from a fast food restaurant, or is homemade,
vegan food is delicious and diverse. More and more young people are choosing
diets that contain little to no meat. Non-vegans are getting increased exposure
to vegetarian food because meat-free options are now popping up everywhere, and
the options will only keep increasing.
Father’s Day is June 20th and it’s also the first
day of summer. It’s time to grill vegan-style! Chef Nancy Berkoff offers
recipes for Grilled Eggplant, Mediterranean Grilled Portobellos with Pine Nuts,
Curried Barbecue Tempeh, Roasted Pepper and Eggplant Dip, Pineapple-Peach
Salsa, Japanese Style Grilled Asparagus, Grilled Sweet Peaches, and Roasted
Corn.
Nothing beats a hearty salad on a warm day. Here’s some creative summer
salad recipes that appeared in previous issues of Vegetarian Journal.
Peggy Rynk’s article “Cool, Crisp Summer Salads” offers these recipes:
Chilled Lentil Salad with Spicy Citrus Dressing; Creamy Potato Salad with
Scallions and Chives; Tamari-Dressed Jicama Salad; Cherry Tomato, Cucumber, and
Sweet Onion Salad; Pineapple-Carrot Salad with Citrus Dressing; and Melon
Medley with Lemon Dressing. Read the article here: https://www.vrg.org/journal/vj2007issue2/2007_issue2_cool_salads.php
Debra Daniel-Zeller’s piece “Warm Weather Salads Fit to Be Meals” includes
recipes for Shiitake Mushroom, Quinoa and Greens with Toasted Cashews; Greens
with New Potatoes and Kidney Beans; Spinach and Bean Salad with Mustard Croutons;
Lime-Infused Black Bean, Corn, and Tomato Salad; 3-Bean Salad with Sweet Onions
and Arugula; Soba Noodles with Marinated Tofu and Baby Kale; and Grilled
Vegetable Salad with Lemon-Cashew Dressing. Her article can be found here: https://www.vrg.org/journal/vj2015issue3/2015_issue3_salads_meals.php
Veg-curious? Vegetarian? Vegan? This program is for you! You will learn how to
be a healthy vegetarian/vegan, how to deal with social situations, and how to
get started as a vegetarian/vegan. We’ll also talk about being a vegetarian
athlete as well as ideas for simple meals and snacks. Bring your questions to
this interactive session.
Reed Mangels, PhD, RD is a Nutrition Advisor for the non-profit, educational
Vegetarian Resource Group (www.vrg.org) and the nutrition editor and a regular
columnist for Vegetarian Journal.
Registration is required to receive a link and password. Deadline to
sign-up will be 1 hour before the program begins.
Links and passwords will be emailed at least 30 minutes before the program.
The virtual room will open 3 minutes before the program begins. We do recommend
everyone “arrive” at least 10 minutes before the program to ensure
you are able to enter the “room.” If you do not receive an email with
the program link at least 30 minutes before the program begins, please check
your spam and other folders. If still unable to find it, please use the Chat to
ask a team member for help.
For those under 18 years of age who may be joining us, we recommend that a parent/legal guardian be with you during the meeting. Learn more about Zoom at zoom.us.
*Reminder – Those not on the Guest List will not be considered registered, and will not receive a virtual “ticket”. Registration accepted on a first come first serve basis.
To request an accommodation under the Americans with Disabilities Act for library-sponsored events, please call 408-808-2000 at least three business days prior to the event.
– Impossible Foods, the maker of the Impossible Burger,
recently announced that they have obtained Child Nutrition labels for
Impossible Burger products. What does this mean?
– Animal Justice Project have launched a crowd funder to
raise £750 to gift 100 Vivi
the Supervegan children’s books to nurseries and primary schools across the
UK! Please help us to reach as many children as we can!
– Hi! Does anyone know recent research or surveys that show
how many 8 to 13-year-olds are vegetarian? (Asking for an eco- soul-conscious
kids vegetarian cookbook author.)
https://www.facebook.com/groups/VRGparentsandkids is intended to be a
group that offers support for families raising children on vegan diets and for
vegan kids around the world. We envision it as a place to get advice about a
wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween,
non-leather apparel, cruelty-free products, summer camps, and more. Please use
it as a place to share your wisdom, seek advice, or just find a sympathetic
ear. The goal is to offer support.
Consequently, any profane, defamatory, offensive, or
violent language will be removed. Feel free to disagree, but do so
respectfully. Hateful or discriminatory comments regarding race, ethnicity,
religion, gender, disability, sexual orientation, or political beliefs will not
be tolerated. We expect that posts should relate to vegan diets and lifestyles.
The Vegetarian Resource Group reserves the right to monitor all content and ban
any user who posts in violation of the above rules, any law or regulation,
SPAM, or anything otherwise off topic.
Please share this information
with any veggie families that you know! Thanks.
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.