A Vegan Kids Keepsake Cookbook Made By a Kid

Hi!

If you have followed Don’t Fear the Vegan for any length of time you probably know of our daughter Anzia. If you have been around for a long time you have been around to watch her grow up.  You may have even witnessed her activism with Girl Scout Cookie Sales, read some of the recipes she has created, been introduced to her pig Princess Astrid Porkbelly, seen the Green Acre’s Farm Sanctuary documentary that she helped her friend Indie with, and most recently, or  seen the rants she has made for public access television.  Anzia has been a voice for the animals since she could speak.

  A few months ago we were discussing summer camps. She really wanted to be able to go to one she could sleep at this summer.  We decided to do a search for camps that had vegan food options.  With Portland, Oregon being so close we figure there should be at least one. We found the camp that Anzia had always dreamed of but didn’t know existed, the Youth Empowered Action Camp, in Portland, where they only serve vegan food.

  As we did more reading we found it was for kids 12-17 year olds. She was heartbroken. We then realized that eleven year olds could petition to get in.  That was all she needed to hear.  We packed up our laptop and headed to our local coffee shop, The Governors Cup, to fill out the application without any distractions. When she found out she was accepted she began dancing in the crosswalk we were walking through, no concern of holding up traffic.

Well, the YEA camp was a little pricier than we had budgeted for summer camp.  We made a deal that she would raise half and that I would cut back on my coffee purchases and eating out for lunch while at work. To help she even offered to make my lunches for me. She has been working to earn money, as well as asking for money for her birthday to put it towards the camp.

Yeah, yeah, yeah…what about the cookbook?

So to help earn money Anzia came up with the idea to create and sell a cookbook especially with kid friendly recipes or shall we say her favorite recipes. Each book will be hand bound with the art of Japanese book binding.  Each section will have a color collage of the recipes included. It will also contain blank sheets in each section so that a childs favorite recipes may be added. Then when they leave the nest they will have this great keepsake to take with them.

  Anzia has also decided to split her profit with another young vegan activist, Lila, of Earth Peace Foundation, out of Los Angeles who is also earning money towards her dream camp.  Check out her work here.

To help support Anzia and Lila and get one of the cookbooks go to http://www.gofundme.com/vhb3vg 

Thanks in advance for your support for these two young vegan activist. As Anzia would say, “Peace, Love, Be Vegan! Xo”

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DFV TV: Episode 3- Cheese

 

 

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First off, congrats to the winners of the Glad Cow Cookbook, Lu Ann Strauss and Hailey! Please contact us with your mailing address at dontfearthevegan@yahoo.com.

Here in Salem, Oregon, Episode 3 of Don’t Fear the Vegan aired and the main event this evening was vegan cheese. We would like to give a special thanks to Imber of Vtopian Artisan Cheeses for her guest appearance. Check her out the website and Facebook. The recipe for her amazing Mac n’ Cheese is below.

Anzia also makes a special appearance with her latest rant.  With as many people as her bacon rant annoyed, we can only imagine this one will really get people worked up, but hey, it’s all science.

Thanks for all who have been watching and a special thanks to those who have subscribed to our You Tube Channel.  I would like everyone to know that with our current agreement with CCTV we are not allowed to collect any form of payment. Yes, we are working absolutely on a volunteer basis simply trying to get the Vegan lifestyle out there.  So when we ask you to subscribe or to share it is only to help spread the word and to let us know the time we are putting into this is worth it.  Anzia was super excited when her bacon rant hit 3000 views in a matter of three days. Thanks to everyone who shared!

Imber’s No Bake Vtopian Mac N’ Cheese

Creamy Cashew Cheese Sauce
Ingredients:

1 lb cooked pasta (macaroni)

5.5 oz super-firm tofu
1 cup cashews
3/4 cup of vegan (non-dairy) milk (I like rice milk)
1/2 Block of Vtopian Aged White Cheddar
2 Tablespoons of Nutritional Yeast
1 teaspoon of light miso (I like chickpea miso)
2 teaspoons of salt
1 Tablespoon of Olive Oil
Juice of half a lemon (around 1 Tablespoon)
2 garlic gloves minced
1/4 teaspoon of pepper
Vtopian Reserve Sharp Cheddar (grated to taste)

Instructions:

1. Blend tofu, cashews, milk, olive oil, miso, lemon, salt, pepper in a food processor until nice and smooth.
2. Transfer to a pot and then add the garlic and Vtopian Aged White Cheddar. Grate Reserve Sharp Cheddar to taste.
3. Stir on stove at a medium heat until heated and smooth. The mixture will thicken a bit. This takes around 5 minutes
4. Pour on pasta and garnish with grated Reserve Sharp Cheddar
5. Add chopped basil (optional)

Read the Pimento Cheese Spread recipe here.

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Episode 3 Airs Tonight

Episode 3 will be airing tonight. After it airs on our local public access station CCTV we will post it on the blog. With the post we will announce the winner of “The Glad Cow Cookbook.” If you are interested in being in the drawing comment here: http://dontfearthevegan.com/2015/03/10/dfv-tv-episode-2-the-breakfast-show/

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DFV Tv – Episode 2 The Breakfast Show

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DFV Tv is back with a new and improved episode, The Breakfast Show!  Steffi is joined by Salem based author of “The Glad Cow Cookbook” and vegan entrepreneur Summer Keightley, who prepares her Tofu Scramble recipe.  Be sure to visit and … Continue reading

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Vegan Kids Growing Up To Be Vegan Adults – What’s Your Experience?

Anzia for blogRecently, I have had the opportunity to meet a young adult who was raised vegan but now partakes in consuming dairy and eggs. His mom was and still is a vegan activist. This young adult knows I am vegan and confides in me that he is trying hard but is really addicted to dairy, in particular yogurt.  When he talks about it you can tell he has a sense of guilt, much like when you speak with someone who was raised very religious and they try to explain why they haven’t made it to church.

I would like to make it very clear that I am not writing this to bash this person.  I am simply trying to figure out how often this is the scenario for children raised vegan and what causes them to stray or to change the only life-style they know, once they are on their own.

We have taken a very open-minded approach about our vegan life in regards to raising our child, never wanting it to feel like it was forced.  Honestly, our daughter Anzia has always been strict by choice. When she was three we were at a BBQ and all the kids were roasting marshmallows. She presented us with a marshmallow and asked first if it had dairy in it because she is allergic. We told her no. She then asked if they were vegan and when we told her no she wanted to know why.  We then gave her a simple response to what gelatin was and she handed the marshmallow back and said, “no thanks.” That has pretty much how it has been since with everything new she considers eating.

Of course I would like to think that this approach will continue into adulthood but there is no way to really know. I would love to hear about the experiences of others. Have you raised a vegan child that is now an adult and are they still vegan? If you were raised vegan did you ever stray as an adult, switch completely or did you stay vegan without second thoughts? Is there something you would recommend to parents who are raising the vegans of the future do based on your experiences?

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DFV TV: Episode 1 and Recipes

Thanks for tuning in.  Hope you enjoyed our first episode. If you would like to watch it check it out below or watch on YouTube here. We are excited to be a part of the CCTV family.

Here are the recipes from tonights episode:

Eggless Egg Salad

15oz can garbanzo beans – drained
1/2 cup vegan mayo
1/2 tsp turmeric
1 tsp Himalayan salt
1/2 tsp garlic powder
1 tsp nutritional yeast
1 tsp tamari
1 tsp mustard
+ any ingredients you would add to an egg salad (We like onions, fresh dill, celery, and relish)

Mash up beans so you can no longer tell they are a bean but are still somewhat chunky.  Mix in ingredients from mayo to mustard.  Stir in any other ingredients you would like to add.

Cucumber Salad

1 lb cucumber – peeled and thinly sliced
1 tsp salt
1/3 cup apple cider vinegar
1/3 cup white balsamic vinegar
1 tsp raw sugar
1/4 cup vegan sour cream
1/4 cup diced onion
2 tbsp fresh dill

Mix cucumber and salt in a bowl and set aside.  In a separate bowl mix ingredients from apple cider vinegar to sour cream. Blend together. Mix dressing, onions and dill in with the cucumbers.  Chill if desired.

Berries and Creme

1 cup cashew cream
1/4 cup maple syrup
1/4 cup brown sugar
3 pounds of favorite berries

Mix cashew cream with syrup and sugar. Pour over berries.  Serve.

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News Flash: Three Days Until Air Time

After months of work I show will finally be airing its first episode on February 10th.  We will post here the day after!

Here is our official commercial:

https://www.youtube.com/embed/fXR8OIpOhSI

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