SPREAD THE WORD:  Check in on Facebook. Take photos. Use hashtag #WorcesterVegFest to share updates and photos on Twitter, Instagram, etc.

RSVP TO THE FACEBOOK EVENT INVITE: http://www.facebook.com/events/307308046039609

This Sunday, April 14 from 11am-5pm, join VegWorcester for our big annual vegetarian food festival. We have a beautiful website featuring all the info about the event please check it out:

WorcesterVegFest.com

Join us from 11am -5pm at the Worcester Regional Airport. Free admission, free parking, inspiring speakers. Fun, Fun, Fun

VegWorcester is hosting its first ever benefit show to raise funds to help grow and continue our outreach in the community.  The event is being held this Friday March 22nd, 2013 at The Hotel Vernon – Shiproom in Kelly Sq (1 Millbury St. Worcester, MA) starting at 8pm.  Awesome music planned for the evening will be provided by  Eye Witness,  Joy Rachelle Murrieta, Hayley Sabella, Eric L’esperance, and Austin Troy. A tasty vegan bake sale is happening too – complete with cruelty-free cookies, cupcakes, breads and more! It is part of an event we take part in every year called The Worldwide Vegan Bake Sale.  Entrance is $6, and the event is 21+.

As you may already know, VegWorcester is a not-for-profit, community organization that advocates vegetarian living to the population of Central MA. We organize educational events around veganism, animal rights, and the environmental impact of meat production. We’re involved in a lot of projects and work year-round to build a community of compassion for animals. Some of our projects include distributing a guide to vegetarian dining in Worcester, outreach in local highschools and colleges,  free veg starter kit distribution throughout the city, organizing a monthly social meetup / buffet, and organizing The Worcester VegFest, now in its 4th year. Join us this Friday, or if you’re unable to make it but would like to support VegWorcester, check out our donation information here!

If you’d like to bake vegan goodies for the vegan bake sale, contact info@vegworcester.com

RSVP to the VegWorcester Benefit Show Facebook Event

]]> http://VegWorcester.com/2013/03/19/vegworcester-benefit-show-at-hotel-vernon-shiproom-march-22nd-event/feed/ 0 http://VegWorcester.com/2013/03/19/vegworcester-benefit-show-at-hotel-vernon-shiproom-march-22nd-event/ http://feedproxy.google.com/~r/VegWorcesterBlog/~3/ZhJwkXulIfU/ http://VegWorcester.com/2013/03/14/did-you-know-clark-university-runs-a-meatless-monday-program/#comments Thu, 14 Mar 2013 17:40:58 +0000 Drew http://VegWorcester.com/?p=5678 Did you know Clark University participates in Meatless Mondays? Maybe it’s not surprising for a school whose motto is “Challenge convention. Change our world”. Check out Erica Meier’s recent letter published in Clark’s newspaper.

Erica Meier, executive director of Compassion Over Killing and Clark Alumna (Class of ’96) just published a letter entitled, “Meatless Mondays: Starting the week off right” in The Scarlet–Clark’s newspaper. Her letter is an interesting reflection on how Clark played a role in her becoming a leading voice in the animal rights movement.

Erica Meier speaking at the 2010 Worcester VegFest

Her name may sound familiar to you for another reason. Erica was a featured presenter at the 2010 Worcester VegFest. Stay tuned for updates about the speakers at this year’s WorcesterVegFest, which is taking place on Sunday, April 14 at the Worcester Regional Airport.

“Meatless Mondays: Starting the week off right”

Read Erica Meier’s letter, “Meatless Mondays: Starting the week off right” on The Scarlet’s website:

“As an alumna of Clark University, I was thrilled to learn that campus dining services implemented Meatless Monday a few years ago and students are now offered a wide range of delicious meat-free options on the first day of each academic week.

“Why am I so excited to learn about Clark’s participation in Meatless Monday?

“It was while living in the Heart of the Commonwealth – and studying at Clark – that I developed a strong interest in speaking out for those who could not: farmed animals. Though I was already a vegetarian since high school, it was through meeting other students at Clark that I discovered the true horrors of meat, milk, and egg production. It was the first time I saw images of egg-laying hens crammed inside tiny wire cages barely able to move – it’s an image that I will never forget and it’s motivated me to join the campus vegetarian club. I was soon handing out veg-friendly information to fellow students at Red Square, setting up educational tables in the UC, and talking with dining services about offering more meat-free meals. It’s a passion that has turned into a life-long commitment…”

read the rest of her letter…

Want to meet some of the people involved in Compassion Over Killing? COK will have a table at Worcester VegFest. Stop by and hi.

What is Worcester VegFest?

A FREE festival that brings together Worcesterites to celebrate vegetarianism–an animal-friendly, environmentally sustainable, and healthy lifestyle. Our event features socially responsible businesses, inspiring speakers, performers, and free samples of vegan food and products. This year’s event will be awesome, and we’ll keep you updated along the way as we announce this years speakers and presenters!

WHAT: 2013 Worcester VegFest
WHEN: Sunday April 14th, 11am-5pm
WHERE: Worcester Regional Airport, 375 Airport Dr  Worcester, MA 01602

Get Involved! Volunteer!

Would you like to volunteer to help with tasks related to planning this years event? Check out our weekly volunteer work party schedule, and sign-up to get involved! The next volunteer meeting is on Tuesday, Feb 26th. We need a full flight crew to make this event happen. (Note: The airplane jokes are just beginning, so stay tuned for more wit as the days fly by leading up to this year’s VegFest.

“I want my business or organization to sponsor or exhibit”

Worcester VegFest is seeking sponsors, exhibitors and product donations to help us make this event amazing. Fill out the sponsor/exhibitor form (pdf) and sign up now. Early registration discount if you send it in before March 1, 2013.

Vegan chili credit to busbeytheelder

Ingredients
6 cups cooked kidney beans
1 cup raw Bulgur wheat, coarse cut
1-cup tomato juice or V8
4 cloves crushed garlic
1 1/2 cups chopped onions
1 1/2 cups diced celery
1 1/2 cups diced carrots
1 cup diced green pepper
2 1/2 cups chopped fresh tomatoes
Juice of 1/2 a lemon
1-teaspoon cumin ground
1 teaspoon dried basil
1 teaspoon Chile powder-you choose the heat level
1/4 teaspoon cayenne pepper
3 tablespoons tomato paste
3 tablespoons dry red wine
3 tablespoons olive oil
Salt and pepper to taste

Procedure
Heat tomato juice and pour over bulgur wheat and cover with plastic wrap and let sit for 15 minutes, or till wheat is soft. In a sauté pan heat the olive oil and add the onion and garlic, sauté till soft. Add the carrots and celery and sauté 7 minutes till vegetables are tender. Add the peppers and sauté 5 minutes more. Now add the beans and all the spices. Taste and adjust for heat. Add the bulgur wheat and taste again. Serve hot topped with some chopped red onion and chopped raw tomato and some shredded cheddar cheese. This recipe serves 8-10 people

WHERE: 126 Eastern Ave, Worcester, MA
WHEN: Saturday, January 26, 2013 at 5:30pm

Last year there were 26 entries, so there will be a ton of dishes to sample from. You are welcome to come just to taste the dishes and vote on a winner, or you can prepare a dish and enter the competition. This event is a fundraiser for the Worcester VegFest so we are suggesting a $10 donation at the door. Don’t sweat it too much though, because no one will be turned away.

Prizes & Voting System

The first place winner of the MacDaddy wins a blinged-out “MACNCHZ” belt buckle:

Other prizes include items donated by Daiya and Go Veggie.

How do you win? Every attendee gets a ballot to vote for the best dish. So bring your friends and get them to vote for you. Details of voting will be explained at the event.

3 Simple Rules for Entries

1. All dishes entered must be vegan. That means don’t use any animal products. Forego dairy, meat and eggs.  See below if you need some tips on cooking.
2. Dishes must include some kind of pasta and some kind of cheese-like thing. The rest is up to you. Let’s see some really creative and delicious dishes.
3. One entry per person. You can only enter one dish in the competition.

more info: VegWorcester.com/MacDaddy

facebook event: facebook.com/events/465431613517881/

Download the flyer (PDF 9Mb)

 The 2nd Annual Sugar Mama Vegan Cookie Swap was a couple weeks back, though some of us may still be emerging from our cookie comas.

Last Year’s event was amazing, and again this year, Sugar Mama Bakers submitted everything you can imagine that a vegan cookie could be.

Vegan Peanut Butter-Almond, Chocolate Thumbprints, Spritz, Oatmeal-Chocolate Chip, Classic Sugar,  Orange Spice Molasses, Wood Stove Chocolate w. Strawberries, Chocolate Chip, Chocolate Peanut Butter Pillows, Lazy Samoas, Buckeye Balls, Holiday Cranberry Delights, Pumpkin Raisin Walnut, Chocolate Revel Bars, “This Magic Moment” Holiday Cookies, Choc-Peanut Butter No Bake, Mexican Hot Chocolate, Coconut Macaroons, and more. 

All cookies entered into the swap were Vegan – meaning they contained no animal ingredients (such as milk, butter, eggs, or gelatin.) 

Vegan Santa even flew in for the event to pose with friends (and snack on the cookies.)

The winner of the 2nd Annual Sugar Mama Vegan Cookie Swap went to your new Sugar Mama,  MIKE POPPERS! Mike made a delicious Pumpkin 1/2 Moon Cookie with Lemon Cream ‘Cheese’ Icing. 

Pumpkin ½ Moon Cookies w/ Lemon Cream ‘Cheese’ Icing
Makes approximately 24 cookies

Cookie Ingredients:
1 tsp Ginger, 2 tsp Cinnamon, 2 tsp nutmeg , ½ tsp Allspice,  4 cups Brown Sugar (firmly packed),
4 cups  Canned Pumpkin, 4 tsp Vanilla, 8 cups flour,2 Cups Vegetable Oil,4 tsp baking soda, 4 tsp baking powder
Optional: Walnuts, coconut, raisins, craisins, vegan choc chips

Cookie Directions:
1. Preheat oven to 350 degrees
2. Combine brown sugar, oil, pumpkin, & vanilla, mix until smooth
3. Combine remaining ingredients: ginger, cinnamon, nutmeg, allspice, flour, baking soda, & baking powder and sift
4. Fold dry ingredients into wet mixture until all thoroughly mixed, do not use mixer or over mix or dough will become too chewy, add optional ingredients at end if wanted
5. Drop mixture onto sprayed & parchment lined cookie tray and bake for 12-15 minutes cookies are done when toothpick comes out smooth, do not over bake

Lemon Cream ‘Cheese’ Icing Ingredients:
½ cup Earth Balance Soy Margarine, 2 cups Powdered Sugar, 1 pack Tofutti Cream Cheese, 1 tsp Vanilla,
1.5 tsp Fresh Lemon Juice, Lemon Zest (Use small box grater for best results and set aside)

Lemon Cream ‘Cheese’ Icing Directions:
1. Whisk cream cheese and soy margarine, slowly add powdered sugar, and add vanilla and lemon juice

2. Once cookies have cooled cut in ½ if desired then drizzle icing over them, finish by topping with lemon zest

Mike humbly accepted the title of Sugar Mama, though he decided to honorably gift the top prize (a delightfully holiday-inspired apron handmade by Worcester’s talented, Amanda Kidd Schall) to the second place winner, Erin Michaud. Our second place winner, Erin had this to say about her recipe:  “All three cookie recipes of mine were from Vegan Cookies Invade Your Cookie Jar. I made chocolate chip, chocolate peanut butter pillows, and lazy samoas. My two vegan-since-forever kids (3 and 6 years old) helped measure the ingredients!”

Our prize for “Creative Cookie” this year went to Diana Ramos for her AWESOME display that was a work of vegan cookie art.  She says,  “The tree was made with sugar cookies with successively smaller stars, towered together with white chocolate. The ornaments were sugar cookies. I cut out a shape in the middle and put crushed jolly ranchers in order to have a stained glass effect. I did the same thing for the candle holder- just four large squares glued together with white chocolate. The presents were actually chocolate sandwich cookies that had white chocolate and semi sweet chocolate drizzle and a mint cream cheese buttercream in the middle. They were decorated with white chocolate fondant.

Sugar Mama had a variety of contenders for most ugly sweater or most creative holiday attire, including some crazy patterned atrocities and a beautifully 80′s cat-sweater. However, our winner for most creative holiday attire went to Holly Cascade Kowalski Jones, decked out in candy-striped tights, a holiday scarf and an antler-headband.

Thanks to our VegWorcester team for organizing, Vegan Santa who flew in for the special appearance, UnityMike Photography for taking pix, Worcester Photo Studios for providing space, Amanda Kid Schall for hand making the top prize apron, our winners Mike, Erin, Diana, Holly, and everyone for contributing amazing vegan cookies!

WHERE: 415 Chandler Street, Worcester

WHEN: Second Saturday of every month, noon-5pm

COST: $10 all-you-can-eat