Roasted Brussel Sprouts

At tonight's meeting, before we got down to business, we spent some time munching on Miriam's roasted brussel sprouts--a snack that we determined overturns traditional notions of the unpleasantness of brussel sprouts.  This recipe is from Isa Chandra Moskowitz; she has a version posted not only on her blog The Post Punk Kitchen but also published it in two of her cookbooks, Veganomicon and Vegan With a Vengeance. Here's the recipe:

1 lb brussel sprouts
1 tbs olive oil
salt and pepper to taste

(no amounts were given on Isa's blog, and honestly they aren't that important)

The instructions:

"To roast them, preheat the oven to 400 F. Slice off the knobby bottoms and peel off any out of shape leaves. Slice in half, place on a rimmed baking sheet, drizzle with olive oil, sprinkle with salt and toss to coat. Roast for 15 to 20 minutes, flipping once. Easy as pie. Actually, much much much easier than pie."

Sugar Cookies

Here's the sugar cookie recipe from the bake sale! Found at Veg Web.

What you need:

1 tablespoon egg replacer (Mallory used use Ener-G Egg Replacer Powder for one batch and ground flax seed for the other)
1/4 cup water
1 cup granulated sugar, divided
2/3 cup canola oil
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
vegan margarine

What you do:

1. Preheat oven to 350 degrees Fahrenheit. In a small bowl, combine your egg replacer and water; whisk very briskly until you get a foamy mixture.
2. In a bowl, combine your "egg" mixture, 3/4 cup sugar, oil, vanilla extract, almond extract; beat together with an electric mixer. Sift in your flour, baking powder and salt; beat until dough is well mixed.
3. Roll your dough into about 24 balls. Place 12 evenly spaced balls on a cookie sheet.
4. Pour 1/4 sugar on a plate. Dip a paper towel into your margarine and rub it on the outside bottom of a flat cup, then dip the cup into your sugar and use it to smash each dough ball until it is about 1/4 inch thick. Repeat for second tray of cookies.
5. Bake in oven for 8 to 10 minutes. Cool before serving.
Source of recipe: I wrote this recipe.

Preparation Time:

15 minutes, Cooking time: 10 minutes

Cooking Time:

10 minutes

Mallory also used Pillsbury's Creamy Supreme® Vanilla Frosting to make cookie sandwiches for the bake sale.

October 23 Notes

Blog posts will not include check-ins for the privacy of Veg Club members.

We had a series of updates concerning our efforts to try to improve vegetarian and vegan options on campus.

First, Holly's report: Holly is our representative to Dining Services and attended a recent meeting where she was, unfortunately, unable to do more than provide her introductory remarks because of time constraints and the presence of a large number of people in the meeting. On the plus side, Holly did have time to ask about having an ingredients list—though Dining Services seemed unreceptive to this on the grounds that their chefs prepare food slightly differently at different times.

Update on contact from Peta (courtesy of Jennifer) we are still waiting to hear further suggestions from our contact in Peta who has had success at improving vegetarian and vegan options at their own school. We are especially interested in suggestions about how to approach Dining Services and what kinds of questions would be best to place on a survey to explore campus support for improved vegetarian and vegan meals.
It was also suggested that we might want to look into what it would take to include meal preference surveys for all future incoming students.

Finally, Marketing and Communications has informed us that if we want to poll the university electronically the way to go about this would be to make-up our survey using one of the many survey websites that exist and then we could include a link to the survey and details in the daily announcements.

We will be showing Veg-Educated showing November 8 at 7:00 in the Student Union Theater.

We will be tye-dying shirts at next week's meeting! If you're interested please bring a white shirt to next week's meeting!

Potato Quesadillas

This recipe is from 1000 Vegan Recipes by Robin Robertson. Mallory brought these quesadillas to a meeting recently and received high praise.

Ingredients

• "1 tbs olive oil
• 1/2 c chopped onion 
• 2 baked or boiled medium potatoes, coarsely mashed
• 1-1 1/2 tsp chopped canned chipotle chile in adobo
• Salt and freshly ground pepper  
• 4 (10-inch) flour tortillas"

 Instructions:

1. "In a large skillet, heat the oil over medium heat.  Add the onion, cover, and cook until softened, about 5 minutes.  Add the potatoes to the skillet and stir in the chipotle and salt and pepper to taste.
2. Spread a layer of the potato mixture evenly over each of the tortillas and fold them in half.  Arrange two of the quesadillas in a large nonstick skillet or griddle over medium-heat and cook until lightly browned on both sides, turning once.  Keep warm while you cook the remaining quasadillas.  Cut the quesadillas into quarters and serve warm."

For those interested, you can learn more about 1000 Vegan Recipes at Robin Robertson's website. Miriam recommends the book to all.

Recipe Requests

Veggie Friends,

 Have you had something delicious at a Veg Club Meeting or bake sale or other event? Do you want us to find and post the recipe? Please comment with requests!

Who Are We?

We are the BGSU Veg Club, a group for vegetarian, vegan, and veg-interested students at Bowling Green State University.

Mission Statement:

BGSU Veg Club is an organization dedicated to raising awareness of issues surrounding animal rights, the environment, and human health as they relate to the production and consumption of animal products.  It is also a place where those interested in vegetarianism or veganism can find support in these endeavors.

 Membership Policy:

Membership in the BGSU Veg Club is open to BGSU students, faculty, staff, and members of the community.  Only BGSU students, faculty, and staff are voting members.  The group welcomes vegetarians, vegans, and non-vegetarians alike to the group and all of its events.  Prospective members should contact an officer of the organization to be added to the e-mail list.  Persons shall be eligible for club membership regardless of race, sex, sexual orientation, gender identity, religion, color, national orgin, physical or mental disability, age, or other characterization, including commitment to vegetarian philosophy and behavior.  No dues will be required of club members. 

Purpose of this blog:

We hope that by creating this blog, we can better communicate to our members, share recipes and other useful information, and provide information about our dietary choices to the public. We encourage anyone interested in Veg Club to email us at bgsuvegclub@gmail.com! 

Visit us on Facebook at http://www.facebook.com/groups/248615434940/!