Hooray! We reached our goal of raising $7,500 along with the $15,000 2-for-1 match! Big thanks to everyone who has given so far.

Now guess what! Another generous donor has offered a $3,000 2-for-1 match if we can raise an additional $1,500 by tomorrow at midnight. Give for Compassion today and help us make it to this new goal!

If you go to the homepage of our website, you’ll see that our carrot-thermometer has been replaced by a happy elephant whose spray of water will indicate how much closer we are towards meeting our new goal. Make a contribution of any amount today and make a difference for the animals.

Our work encompasses outreach, education, and community building, as you’ll see in our inspiring year-in-review video slideshow. In addition to these activities, we have Bridges of Respect, our humane education program. With Bridges, we go into schools and teach lessons of compassion. Check out our recent blog post describing what Bridges of Respect has accomplished in the past year.

We look forward to continuing this important work in the year to come. With your help, we can do just that. We can be a voice for the animals and nurture a compassionate community in 2015 and beyond.

For the animals,

Unny Nambudiripad

Our Give for Compassion campaign continues! We are steadily climbing toward our goal, but we need your help to make it the rest of the way. Make a contribution today and help us reach $7,500 by December 31. Remember, all of these funds are matched 2-for-1. There’s no better time to give!

We appreciate your support as we continue to speak out for farmed animals and build a compassionate community right here in the Twin Cities region. Do you want to see how we do this? Check out this video slideshow and see what we’ve been up to in the past year. You might just find a picture of yourself in there!

This week, we’re hosting yet another cookbook giveaway. Don’t miss your chance to win a copy of Happy Herbivore: Holidays & Gatherings by Lindsay S. Nixon. This beautiful book features easy plant-based recipes for your healthiest celebrations and special occasions. How do you enter for your chance to win? Simply share this Facebook post or retweet this tweet. Be sure your Facebook privacy settings allow your share to be public so we can identify you for the drawing. We’ll draw the winner on Tuesday, December 30 at noon.

Also, this week we’re giving away another recipe. This one comes from Rawsome Vegan Baking by Emily Von Euw. What better way to spruce up your holiday gathering than with a luscious Berry & Cream Pie? Scroll down for the recipe and have a rawsome holiday!

For the animals,

Unny Nambudiripad

Berry & Cream Pie

Crust

• 2 cups rolled oats or walnuts
• 1 1/2 cups dates or raisins

Cream

• 2 cups cashews or young coconut meat
• 2 tablespoons melted coconut oil
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1/2 teaspoon cinnamon
• Pinch Himalayan salt
• Water, as needed

Topping

• Sliced strawberries
• Blueberries
• Anything else you like

To make the crust: process the oats or walnuts into flour in a blender or food processor. If you’re using a food processor, add in the dates or raisins and process until it all sticks together. If you’re using a blender, dump the oat flour into a bowl and combine the dates and oat flour together with your hands until it all is evenly gooey. This will take a few minutes and you will have to get your hands a bit dirty. Press this “dough” into a pie dish and put in the fridge.

To make the cream: blend everything together until it’s smooth and thick, adding water as needed. You want it to be the texture of a thick yogurt. Pour this into your crust and leave in the fridge for three hours or preferably overnight. Decorate with berries and enjoy!

Looking to add a little spice to the holiday festivities? Try some Tacos de Tres Chiles. You’ll find the recipe at the bottom of this email. This recipe is a gift from us to you and has been generously donated by chef Jason Wyrick, author of Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food.

This week, we’ll be giving away an autographed copy of Jason’s book Vegan Tacos. How do you enter for your chance to win? Simply share this Facebook post or retweet this tweet. Be sure your Facebook privacy settings allow your share to be public if you want us to identify you for the drawing. We’ll draw the winner on Tuesday, December 23 at noon.

Our Give for Compassion campaign continues through the month of December, and, with each step closer to our goal, our carrot-thermometer reveals another animal cheering us on. These cute images are reminders of the real animals, the individuals who suffer on factory farms every day. It’s for them that we do this work. Please help support our mission by making a contribution today. Together, we can encourage more people to embrace their empathy and move towards a plant-based diet.

One of the key ways that we fulfill this mission is through our community-building activities. We’ve got a few events already in the works for the new year, and we invite you to mark your calendars now. Save the date for our 6th Annual Vegan Chili Cook-Off on Saturday, February 7 and for our Annual Banquet on Saturday, May 16. Next month, on Monday January 12, you can join us for a dine out at Evergreen Chinese Restaurant. For the dine out, please RSVP on the Facebook event page or email Justin Leaf at [email protected].

For the animals,

Unny Nambudiripad

Tacos de Tres Chiles

Three Chile Tacos

These tacos feature three different types of chiles, two in the sauce and one right on top. Each one lends a different flavor and a different type of heat to the taco. It can get a bit spicy! Don’t worry, though. There are a several ways you can tone down the heat, or you can make it even hotter if you dare. Enjoy!

Makes 6 small tacos or 4 large tacos

The Filling

• 3 guajillo chiles, rehydrated (see note about rehydrating and substituting other chiles)
• 6 tablespoons of the rehydrating liquid
• 1 chipotle in adobo
• 6 cloves of garlic
• Juice of ½ of a lime
• ½ teaspoon of salt
• 1 teaspoon of Mexican oregano
• 1 tablespoon of olive oil
• 1 medium-sized carrot, diced into ¼ inch pieces
• 2 cups of cooked, rinsed fava beans or other bean of your choice

The Tortillas

• 6 (4 to 5-inch) corn tortillas (see note about tortillas)

The Toppings

• 6 to 8 roasted whole jalapeños
• ¼ cup of roasted, salted pepitas, divided amongst the tacos
• Chopped cilantro for garnish
• Optional: 3 tablespoons of vegan crema, divided amongst the tacos (recipe found in Vegan Tacos)
• Wedges of lime for garnish

Note about the chiles: To rehydrate the chiles, remove the stems and simmer them in water for about 10 minutes. Guajillo chiles are fairly common, but if you don’t have them, you can use any large dried red chile, like a New Mexico or California chile pod.

Note about the tortillas: Street tacos in Mexico are typically served on handmade tortillas about 4 to 5 inches in diameter. They’re easy to eat and perfect for a handheld meal. However, if you only have the larger 6 to 7 inch tortilla found in most supermarkets, you can use those, too. Regardless of which tortilla you use, make sure they are warm so they are nice and pliable and don’t break on you. For more info about how to make your own homemade tortillas, see the section of masa in Vegan Tacos: Authentic and Inspired Recipes for Mexico’s Favorite Street Food.

Puree the rehydrated guajillo chiles, the chipotle in adobo, the garlic, lime, salt, and oregano into a smooth, viscous sauce. In a medium skillet, bring the oil to just above medium heat. Add the sauce and fry for about 1 minute, gently stirring. Add the carrot and continue cooking for about 2 minutes. Add the beans, stir, and cook for 1 more minute.

Divide the filling amongst the tortillas and top with a whole roasted jalapeño, pepitas, a few sprinkles of chopped cilantro, and the vegan crema, if using. (The crema balances the heat of the chiles and smoothes out the tacos.) Serve with a lime wedge per taco.

Make It Hotter: Want to make your tacos even hotter? Add in an additional chipotle in adobo to the sauce and top your taco with strips of pickled onion and habanero.

This recipe has been generously provided by chef Jason Wyrick. In addition to being a cookbook author, executive chef, cooking teacher, and caterer, Jason has an organic vegan meal delivery service available across the US. Find Jason online at thevegantaste.com.

Good news! The carrot-thermometer is showing that we’ve already made significant progress toward raising $7,500 by December 31 at midnight. Thanks to those of you who have already given! Remember, all contributions this month will be matched 2-for-1. These funds help us to be a voice for farmed animals through outreach, education, and community building. Give for compassion today!

Also, our cookbook giveaway is officially underway. Just yesterday, we announced the winner of our first giveaway. This coming week, we’re giving away an autographed copy of the newly released Vegan Planet, Revised Edition by Robin Robertson. To enter the giveaway, share this Facebook post or retweet this tweet. Be sure your Facebook privacy settings allow your share to be public if you want us to identify you for the drawing. We’ll draw the winner on Tuesday, December 16 at noon.

We’re also giving away a recipe for Smoky Maple Kale and Black Beans from the revised edition of Vegan Planet. Scroll down to get the recipe! Maybe you’d like to make this dish for our Holiday Party Potluck that’s happening on Sunday, December 14 at 5:00pm at the CAA office, 2100 1st Avenue South in Minneapolis. If you’d like to attend, RSVP on the Facebook event page or email Justin Leaf at [email protected].

Through our work at CAA, we strive to be a voice for farmed animals. Our Meatless Monday campaign is one way we’re doing just that. I interviewed Minneapolis Council Member Cam Gordon about Meatless Monday for our most recent podcast episode. Cam is a longtime vegetarian and shares his thoughts on how Meatless Monday can shine a light on farmed animal issues and help people on their journey to more compassionate living.

For the animals,

Unny Nambudiripad

Smoky Maple Black Beans and Kale

from Vegan Planet, Revised Edition by Robin Robertson

Serves 4 Smoked paprika and liquid smoke combine to deliver a smoky nuance to these beans and greens. Add the optional chipotle chile if you want to add some heat.

• 1 tablespoon olive oil or 1/4 cup water
• 1 medium-size onion, chopped
• 3 garlic cloves, minced
• 6 cups coarsely chopped kale
• Salt and freshly ground black pepper
• 3 cups cooked black beans or 2 (15-ounce) cans beans, rinsed and drained
• 3 tablespoons water
• 2 tablespoons tamari
• 2 tablespoons pure maple syrup
• 1 tablespoon cider vinegar
• 1 teaspoon liquid smoke
• 1/2 teaspoon smoked paprika
• 1 chipotle chile in adobo (optional), minced

Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the kale and season to taste with salt and pepper. Cook, stirring, until softened, about 5 minutes.

Stir in the beans, then add the remaining ingredients, stirring to combine. Simmer for 10 minutes longer to blend the flavors. Taste and adjust the seasonings, if needed. Serve hot.

This recipe is from Vegan Planet, Revised Edition © 2014 by Robin Robertson. Used with permission.

What’s a carrot-thermometer? Find out on the homepage of our website. As you’ll see, our year-end fundraiser has just begun! Throughout the month of December, the carrot-thermometer will reveal the progress we’re making toward our goal. We’d like to raise $7,500 by December 31 at midnight. Can you give something today to help us speak out for farmed animals? All of your contributions will be matched 2-for-1 thanks to the generosity of an anonymous donor who has pledged $15,000. What better time to give?

And we have some giving to do as well. Every week this month, we’ll be hosting a vegan cookbook giveaway. This week, we’re giving away an autographed copy of Mistress Ginger Cooks!: Everyday Vegan Food for Everyone. To enter the giveaway, you’ll need to share this Facebook post or retweet this tweet. Include the hashtag #CAAembraceyourempathy along with a few words about why you think CAA is important. We’ll draw a winner on Tuesday, December 9 at noon.

In addition to the cookbook, we’re giving away a recipe from Mistress Ginger Cooks! This recipe for Chakra Chip Cookies has been modified by Mistress Ginger expressly for CAA. Scroll down to get the recipe and then join Mistress Ginger for a book signing at Magers & Quinn Booksellers on this coming Saturday, December 6 at 2:00pm. It’s not everyday that a local vegan cookbook author (with pink hair!) gets a book signing, so come out and join in the fun!

And if you’re looking for other opportunities to get busy with the compassionate community this month, join us for a dine out at Bluestem Bar on Tuesday, December 9 at 6:00pm and a Holiday Party Potluck on Sunday, December 14 at 5:00pm at the CAA office. Don’t miss these fun opportunities to celebrate the season with friends over a delicious vegan meal.

For the animals,

Unny Nambudiripad

Chakra Chip Cookies

Adapted from Mistress Ginger Cooks!: Everyday Vegan Food for Everyone

Yields 12 cookies

I am convinced that chocolate chip cookies were put here on earth to uplift and inspire us all so that we may reach new heights of consciousness. They have always been my go-to dessert, which probably explains why I am such an exceptionally evolved soul. Since I eat chocolate chip cookies so often, I wanted to develop my own recipe for the classic cookie that would be simple and wholesome but still capable of setting my metaphysical energy centers ablaze. These Chakra Chip Cookies pass the test with flying colors. They satisfy the sweet tooth and might even inspire world peace.

And speaking of world peace, have you heard about Compassionate Action for Animals? This fabulous group has been inspiring compassion in the Twin Cities region since 1998. They have grown by leaps and bounds and deserve your support as they continue to do good work for the animals, making our world a better place to live – for everyone! Make your Mistress happy and make a generous contribution to CAA today.

Now for the cookies…

• 1 cup whole wheat pastry flour
• 1¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup coconut oil
• ¼ cup light brown sugar, firmly packed
• ¼ cup maple syrup
• 1¼ teaspoons vanilla extract
• ¼ cup nondairy semisweet chocolate chips (heaping!)

If you’re a cookie monster like me, preheat the oven to 350 degrees F. Lightly oil a baking sheet or line it with parchment paper.

Mix the flour, baking powder, baking soda, and salt in a large bowl.

If the coconut oil has solidified, warm it in a small saucepan over low heat. Once the oil has liquefied, remove it from the heat. Add the brown sugar, maple syrup, and vanilla extract and whisk until well combined. (If the oil is still warm and has made the wet mixture warm, let cool to room temperature before adding to the dry mixture so you don’t melt your chocolate chips before you even get them into the oven.)

Add the wet mixture to the dry mixture. Mix until just combined to make a dough. Fold in the chocolate chips. Roll the dough into 12 balls, each about 1½ inches in diameter. Place on the baking sheet, and bake for 11 minutes.

Let rest on the baking sheet for 2 minutes before transferring to a cooling rack. Cool for at least 5 minutes before eating. I read somewhere, probably in some ancient scripture, that one chakra chip cookie eaten while still warm from the oven is capable of inducing spontaneous enlightenment, or was it spontaneous orgasm? Wait, maybe I read that in Cosmo. Either way, I’m going to have to test this theory about a dozen times.

Per cookie: 158 calories, 1 g protein, 7 g fat (5 g sat), 24 g carbohydrates, 111 mg sodium, 53 mg calcium, 1 g fiber

To get busy [in the kitchen] with Mistress Ginger, check out her blog and her videos.

What motivates a person to move towards a more compassionate lifestyle? At Compassionate Action for Animals, we believe that everyone’s pathway is unique. How it looks and the time it takes differs from person to person.

Have you seen our series of blog posts inspired by the Throwback Thursday social media phenomenon? These posts, written by CAA volunteers and staff, reveal a spectrum of individual journeys to compassionate living.

Today, we’re sharing the “Throwback Thursday” story of longtime CAA volunteer and registered dietician Suzy Sorensen. You might also like to check out the previous posts by Justin Leaf, Matt Schroeder, and E.G. Nelson. If you have a story to tell (and throwback pictures to share!), contact us and let us know.

Speaking of Thursdays, we’ve got a big one coming up: Thanksgiving. In case you’re looking to celebrate the holiday in solidarity with the animal advocacy community, join us for our 12th annual Vegan Thanksgiving Potluck on Saturday, November 22 from 1:00 to 4:00pm at Matthews Recreation Center.

In case you haven’t heard, today, Thursday, November 13, is Give to the Max day in Minnesota. Please join in the giving across the state and make a tax-deductible donation to support our work. We want to continue to offer outreach activities and community events that bring us all closer to realizing a vision of justice for all.

Those big dreams start with everyday experiences for individuals like Laura Van Zandt, radio host of One Girl, Two Cities and CAA volunteer. Read more about how Laura has been Embracing Work Done by Compassionate Action for Animals. We thank Laura for the wonderful write-up and hope that her words inspire you to get involved with our work and answer the call of your own compassion.

For the animals,

Unny Nambudiripad

November is here, and Compassionate Action for Animals has a couple upcoming events to keep you entertained and inspired through the month.

First, we’re hosting a dine out on Monday, November 10 from 6:00 to 8:00pm at Bluestem Bar in Minneapolis. You may be familiar with Bluestem as the annex to the very popular and very veg-friendly French Meadow Bakery & Café. Bluestem shares a dinner menu with French Meadow, so you can bet you’ll have many vegan options, including the Tempeh Rueben, a Green Coconut Curry, and an innovative weekly chef-created vegan special using fresh, local, and seasonal ingredients. And then there are the vegan desserts — so good!

These monthly dine outs are as much about connecting with others in our animal-friendly community as they are about trying some delicious vegan dining options. For this event, we’ve reserved a special room where we can all sit in one big group and mingle. You are welcome to bring friends. The room accommodates 30, so please RSVP on the Facebook event page or email Justin Leaf at [email protected].

Then, a couple weeks later, on Saturday, November 22 from 1:00 to 4:00pm at Matthews Recreation Center in the Seward neighborhood of Minneapolis, we’ll have our 12th annual Vegan Thanksgiving Potluck. Each year, this event draws more than 100 people from our animal advocacy community to celebrate the holiday in solidarity. No need to RSVP for this event; just show up with a vegan dish to share and enjoy the festivities!

For the animals,

Unny Nambudiripad

Check out this awesome video of Twin Cities Veg Fest 2014! Produced by the Minnesota Daily, the short video showcases some of the food and fun that were offered at our annual celebration of compassion. We estimate that 2,300 people attended, and next year’s festival is going to be even bigger and better. Of course, we need a team of committed, enthusiastic individuals to pull off such an ambitious undertaking. Could that be you?

If you’re interested in helping plan Twin Cities Veg Fest 2015, you are welcome to join us for an orientation session on Thursday, November 13 at 7:00pm at our office at 2100 1st Avenue South in Minneapolis. I’ll do a brief presentation on what’s involved in planning the festival and then answer any questions you may have. Food will be provided!

You don’t have to attend the orientation to be considered for the festival committee, and you don’t have to commit to planning the festival to attend the orientation. For more information, you can also check out our committee position descriptions and our website on how to plan a festival.

I hope to see you at the orientation or at one of our other upcoming events.

For the animals,

Unny Nambudiripad