Notes for Feb 12

Veg Club Notes from February 12, 2013

1. Aladdin's Eatery: we will be departing from the campus Starbucks at 5:30 PM on Sunday, February 17 to go to Aladdin's Eatery in Toledo for a group dinner.*
2. Bake Sale: there will be a bake sale February 19^th and 20^th from 11:00-3:00 PM in the Student Union.
   -bake night will be Monday, February 18^th at 8:00 PM
3. Forks Over Knives: we will be showing the documentary Forks Over Knives, which discusses the health benefits of a vegetarian/vegan diet, on February 26 at 7:30 PM in Olscamp 223. All are welcome to attend.
4. Survey: we decided on the questions for our campus survey into BGSU community diets and interest in a vegetarian/vegan co-op restaurant on campus.
5. Cooking lessons: Miriam proposed that we partner with the Indian Student Association to offer cooking lessons on Indian food (much of which is vegetarian or vegan). Miriam will be contacting the association on our behalf. More details to come later. 
   
   
   *This event has already happened.

Notes for February 5

1. Movie:
   - we decided we would like to show a movie this month.
   - we decided to show Forks over Knives, which focuses on the health benefits of a vegetarian/vegan diet
   - we are tentatively planning to do the showing in one of the large classrooms in Olscamp, out of concern that the theater may be booked (and because these rooms may be cheaper).
   - the movie will be shown in the fourth week of this month, tentatively February 26 at 7:30 PM. The movie will replace our usual evening meeting.
   2.) Bake Sale:
   - we are planning to have a bake sale later in this month (tentatively the 19^th and 20^th)
   - the bake sale is also to be used as an advertising event for the movie and the club. Pamphlets for the movie will be passed out and we are likely going to create a new trifold.

3. Eat Together
   - we are planning to go out for dinner Sunday, 17^th of February to Aladdin's Eatery in Toledo.

4. Old Flyers
   -If you see old Veg Club flyers (any flyers you do see are old), please take them down because the information about our meeting place is wrong. 

5. Survey
   - we will be using the campus updates and a survey website (e.g. Surveymonkey) to deliver a survey about BGSU community diets and attitudes toward the creation of a vegetarian/vegan co-op restaurant/store on campus.

Kalamata Crepes

The beginning of this recipe is from Robin Robertson's 1000 Vegan Recipes, but with an addition of a kalamata spread of Miriam's invention.

Ingredients:
For crepes:
1 c water
1 c chickpea flour/besan (seriously, if you can get besan at an Indian grocery you will save -so- much money)
2 tbs olive oil
1 tsp salt
1 tsp dried rosemary

For the spread:
1/2 c kalamata olives, pitted
4-5 large cloves garlic
2 tsp roasted almonds
1 tbs olive oil

Instructions:
1) In a large mixing bowl, whisk together the water and the chickpea flour until the mixture is very smooth. Add the oil, salt, and rosemary and mix until smooth and well blended. Set aside at room temperature for at least 30 minutes or up to 4 hours. (Cover if leaving out for longer than an hour)
2) Preheat the oven to 425F. Heat a large pizza pan in the oven until hot, then carefully remove in and pour the batter into the pan. Bake until the top is firm and the edges are golden brown, about 15 minutes. Be sure that the pan lies very flat in the oven, or the mixture will be too think and undercooked on one side and too thin and overcooked on the other.
3) Cut off the bottom of the garlic cloves and wrap in foil. Cook garlic foil ball in the oven at 425F for about 15 minutes.
4) After the garlic is removed and cooled, place the olives and almonds in a blender. Squeeze the garlic out of its skin and into the blender as well.  Finally add the oil and blend to your liking.
5) Cut chickpea crepe into strips and spread some kalamata mixture on the bottom and carefully roll each piece up.  Or, just spread the mixture on your crepe and eat!

Vegan Balls

If you all enjoyed Stef's chocolate peanut butter balls from last week, you can make them yourself! What follows should be treated as rough estimates that you can adjust per your preferences for taste and texture, not primordial laws to be followed dogmatically.

Half cup of vegan choc chips (melted)

2 cups of rice crispie cereal

2 Tablespoons of Corn Syrup

1 to 2 teaspoons of Cocoa

Half a jar of peanut butter

1 Teaspoon of vanilla extract

 

Melt chocolate in the microwave for about a minute and 30 seconds. Ad the peanut butter and cereal to the chocolate and mix them together.  Follow with cocoa, corn syrup, vanilla, and more mixing.

Check the texture of your mixture. If it's not sticky enough to shape, add more peanut butter.  If it is, scoop and shape golf ball sized balls.

Refrigerate for about 25 (or more) minutes and serve!