April 17, 2024

We know that many people considering a vegan diet have one main concern: nutrition. Specifically, protein.

The protein myth

Just last week, I once again had someone ask me how I get enough protein. You’ve probably thought this or heard this as well. Well, worry not — it’s easy to get enough protein on a plant-based diet. We have been brainwashed by our society that only a big slab of meat with each meal will do the trick. But that is not the case at all.

‘When I make a meal, I make sure there is a protein, vegetable, grain, and some healthy fat. I try to eat a variety of fruits and vegetables and eat mostly whole foods. I drink fortified soy milk for B12 and other supplements, and eat chia seeds for omega 3s.’

—Grace Prins

Every food has protein in it. Per calorie, broccoli has more protein than beef! Especially rich protein sources include soy, nuts, seeds, beans, and lentils. This year’s issue of Minnesota Veg Living has a registered dietitian, Lauren Plunket, talking about the protein in soy products. 

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April 17, 2024

We’ll tackle a variety of issues in our blogs this week including: vegan nutrition, affordability, resources, and more. These practical blog posts will share input from members of our compassionate community about what’s useful to them. They were originally written as emails to support people taking the Veg Pledge. Since many of us are on a compassionate journey, we thought they would be more broadly helpful as resources available for all. Here’s our first:

The benefits of exploring compassionate living

If you’re exploring more compassionate living, it’s a big deal! By committing to one week of vegetarian or vegan eating, you are opening yourself up to a changed lifestyle — one that is better for the planet while sparing animals from lives of suffering, and can improve your health. And if you got here by referring friends, you took the next step in making a compassionate, sustainable, healthy future possible.

Wow! That’s a lot of benefit coming from one act. We wish we could say it was a simple one. It is for some, but for most people, it comes with challenges. That’s why we’re providing this series of resources. If you’re trying to move further in a veg direction, we think you’ll probably want some tips and tricks to ease the transition. And no matter where you are on your veg journey, we think you’ll enjoy seeing the responses from community members at the bottom of each post.

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by Hannah Milos, as appeared in Minnesota Veg Living, Issue 10

April 29, 2024

Empathy is a skill that requires stepping into someone else’s place — be it in shoes, hooves, scales, or feathers — and truly understanding their feelings. Here are some books and movies that do a good job in helping us find our empathy for animals.

Books

What a Fish Knows – Jonathan Balcombe

Did you know fish can think, feel, socialize, and plan? Dive into the mind of a fish and learn all about the hidden lives of our aquatic friends. 

Allowed to Grow Old: Portraits of Elderly Animals from Farm Sanctuaries – Isa Leshko

Most farmed animals are killed before their first birthdays, never given the opportunity to live out their natural lifespans. This collection of intimate portraits shows us what the faces of those animals look like when allowed to age.

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by Lydia Green, as appeared in Minnesota Veg Living, Issue 10

April 29, 2024

I did not know what to expect when I volunteered to be co-chair for the 2023 Twin Cities Veg Fest, but knew I wanted to increase my involvement in the vegan/plant-based movement. In the end, it’s a role I’m glad I took on. The 2023 festival wasn’t just a celebration of veganism; it was a testament to our work building an inclusive community and increasing awareness of the difference a plant-based lifestyle can have on the world around us.

Welcoming Exhibitors and Attendees of Color

All of us on the committee put effort into welcoming exhibitors and attendees of color. The once homogenous sea of faces has transformed into a vibrant tapestry representing a multitude of cultures and backgrounds. It was heartening to contribute to this evolution. Forty-two exhibitors, over 40% of the total, identified as Black, Indigenous, or Members of the Global Majority. From Black-owned vegan restaurants to Latinx operated food trucks, Twin Cities Veg Fest has become a platform for underrepresented voices to be heard and celebrated.

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By Jodi Miller Gruhn, as appeared in Minnesota Veg Living, Issue 10

April 29, 2024

2023 was a big year for the acknowledgement of our food system’s role in climate change. The Academy of Nutrition and Dietetics’ National Nutrition Month highlighted sustainability in its yearly celebration of making informed food choices. The Intergovernmental Panel on Climate Change released a report that included the need for “balanced, sustainable healthy diets acknowledging nutritional needs” as part of the climate roadmap. Organizers of COP28, the world’s most important climate conference, committed to serving “climate-conscious” food (vegan or vegetarian) and offered its first global declaration on the need for the reduction of food-related emissions. 

While leaders are finally starting to acknowledge food’s role in the climate crisis, they fall short in naming the biggest culprits: the meat and dairy industries, which account for at least 14.5% of global emissions. These Big Ag industries still have a lot of power and control over the narrative therefore limiting push back from these other organizations and leaders.  

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by Robin Asbell, as appeared in Minnesota Veg Living, Issue 10

April 29, 2024

If tofu is new to you, you may be surprised to know that it’s not new. Tofu has provided inexpensive, environmentally responsible and tasty protein for more than 2,000 years.

Cooking with tofu is easy, once you get familiar with the different types of tofu and find your favorite ways of preparing them.

Get to know the different types

You may have seen aseptic boxed silken tofu on the shelf. This is a Japanese style that is made by thickening soy milk into a smooth, silky block. This is the tofu you want for the delicate cubes that float in miso soup, or to puree for a vegan frittata, cheesecake, or creamy dressing.

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By Julie Knopp, as appeared in Minnesota Veg Living, Issue 10

April 29, 2024

At Farmaste Animal Sanctuary in Lindstrom, Minnesota, pig sisters Violet and Ophelia enjoy space to roam, belly rubs, and their favorite foods: watermelon and pumpkin. They lead peaceful lives, but sadly, their mother experienced some of the worst abuses imaginable.

In 2016, Ophelia and Violet’s mother was rescued — along with 1,000 other individuals — from the largest farmed animal cruelty case in the Northeastern U.S. Many of the animals had no access to food or water. Dead animals were scattered among the living, and many of the surviving animals had to be euthanized due to ill health.

Shortly after her rescue, Ophelia and Violet’s mother gave birth to her daughters. Born after rescue, they are two of the few lucky pigs in the world who will only know love their whole life long.

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by Lauren Plunkett, RDN LD CDCES as appeared in Minnesota Veg Living, Issue 10

April 25, 2024

Soy foods such as tempeh, soy milk, soy nuts, tofu, and miso are staple items for people of all ages and cultures worldwide. Despite humans thriving on a variety of soy-based foods for centuries, misconceptions about soy are commonplace when choosing a plant-predominant diet. Even long-term ambassadors of a vegan lifestyle can feel conflicted about the benefits of soy, depending on their source of information. 

Let’s explore three popular myths circulating about soy to set the record straight.

Myth 1: Soy is unhealthy. 

Soybeans are an ancient food utilized in various cultures worldwide, providing a long-standing source of protein, fiber, vitamins, and minerals. The earliest documentation of the therapeutic value of soybeans, as noted in The Yellow Emperor’s Classic of Medicine, dates back over 2000 years. 

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April 24, 2024

The cookbook for the month is Living Lively(2020) by Haile Thomas

Download recipes here.

On May 21 from 6:30 – 7:30 pm join us on zoom for our May meeting of the Vegan Recipe Club.

If you are curious about vegan cooking, this club is for you! Each month participants make three recipes from popular cookbooks then share their reflections with the group. Novice to expert cooks are welcome, as are interested non-cooks. Registration not required.

What is the focus of this cookbook?

The publisher describes the book as:

“By a superstar nineteen-year-old activist and motivational speaker, a unique cookbook and inspiring guide that combines 80 delicious, wholesome, super-powered plant-based recipes with a “7 points of power” manifesto to inspire the next generation of leaders toward self-reflection, critical thinking, and unlearning toxic ideas….

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April 22, 2024

Here’s your chance to get to know Allison Gamble, a dedicated CAA volunteer. Allison discovered us at the 2023 banquet, where she was captivated by our mission to end factory farming. The warm, accepting community also impressed her immediately, prompting her to get involved.

Volunteer roles and contributions

Allison has taken on a couple of significant volunteer assignments over the past 10 months. She served on the organizing committees for the 2023 Twin Cities Vegan Chef Challenge and the 2024 CAA Banquet. She was drawn to these positions because she knew her professional skills could be valuable contributions. She also appreciated the opportunities to connect with like-minded volunteers.

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