This evening I will be taking off to lead a C.I.E. Birthright Israel Trip. I’m extremely excited to get back to Israel and experience the magic that awaits! Last time I was there I was vegetarian and there was a large selection of food for me to eat. So, I’m really curious to see how I’ll fare as a vegan.
Over the next few weeks, I hope to blog some of my meals and let you know just how veggie friendly the Holy Land will turn out to be.
Here goes!!! Wish me luck!!!
Jamie
Oy vegan!
Let me tell you that I had been looking forward to this Earth Day visit to Cedar Row Farm Sanctuary like a science loving child is excited to go on a schooltrip to the Science Centre. And that child really likes science, a lot!
I stayed over at Jamie and Jared’s place so that I could be ready bright and early for the day ahead of me. I had my rainboots, jacket, veJEWtarian tee (that I created the design for and Jamie so lovingly ironed on to the shirts), and other such attire that I didn’t mind getting dirty. We gobbled down our vegan breakfast sandwiches prepared by Jared, scooped up two cartons of blueberry muffins Jamie baked the night before, and were out the door to pick up the other members of veJEWtarian along the way.
It was about a 2 hour drive up to the sanctuary, but the long drive was worth it. Upon arrival, we were welcomed warmly by Peter Poole, husband and co-owner of Cedar Row with his wife Siobhan. He introduced us to more than a few members of the Cedar Row Farm family: Zebrah (the hen), Charlie (the cow), Chickpea (the cow), two lively and inseparable baby goats, and the newest addition to the group: Little Pig!
Photo Cred: Sasha Rae Arfin
Our first task required us to shovel dirt and old hay out of a small barn, wheel-barrel it around to the back and dump it behind the barns. Pete showed me what the pile we were creating would soon become — good quality fertilizer/manure which they sell called ‘compassionate compost’. One of the most fun tasks we did all day, in my opinion, was breaking apart a haystack and spreading it around the yard for the animals to nuzzle, settle into and enjoy! My sister even said to me, as we watched the animals get comfortable in that fresh hay: “Isn’t it great? We get to see the immediate results of our hard work!”
Photo Cred: Janice R. Janetakes
We broke for lunch and shared our food with the Poole family, their kids included! We munched on Jared’s jerk tofu wraps (homemade jerk tofu, vegenaise, sriracha sauce, tomatoes and lettuce), Janice’s lovely berry salad, and Siobhan remarked that Brandon’s first ever vegan brownies were the best she’s ever had! While we ate, Siobhan shared with us the story of one of their cows, Charlie. She found him as a calf running on the side of the road in the cold of winter, and she was just on her way to Cosco for a coffee! She struggled but succeeded in getting Charlie into the back of her van so that she could bring him back home to safety! He is now fully grown and enjoys hanging out with his other cow companion, Chickpea.
Photo Cred: Sasha Rae Arfin
The Poole family are immensely generous and extraordinarily kind people who have created a really special place — a rather hefty undertaking — but truly a labour of love. I think that love for these animals inspires all who visit and all who volunteer. It certainly did me.
You can make a donation to Cedar Row Farm Sanctuary here or sponsor an animal here. 100% of your donations will go to the animals. Last but not least, visit their website and like them on Facebook!
If you’re interested in joining veJEWtarian and going on outings such as this one, join the group on Facebook here, or send Jamie an email!
Photo Cred: Sasha Rae Arfin (taken with Instagram)
What are you doing on Earth Day?
RSVP to jamie@oyvegan.com as space is limited!
Oy Vegan!
Next year in Jerusalem!
Wow! Writing just under the wire here. I’ve been cooking all day! What’s for dinner tonight?
Vegan Matzoh Ball Soup and an Eggplant Potato Torta.
Both the recipes I’m using are from Robin Robertson’s Party Vegan. An awesome party themed vegan cookbook that I highly recommend.
If you’re wondering how to veggie-fy your seder plate take a look at this article by VegNews!
At this time of year, we think about freedom and reflect on what it really means. I am so thankful for the freedom that I was born into and over the next few days, I hope to really think about what I’m going to do with it in the future.
From everyone here at Oy Vegan, Chag Sameach to you and yours!
Oy Vegan!
Hooray! Spring has sprung and everyone is out and about in the sunshine…and the rain. It’s a time of regrowth and renewal. A new seasonal cycle begins. In honour of that, here are some of the hottest vegan items for Spring!
1. Be comfy and look hip in a pair of vegan TOMS. I have a pair in slate (pictured below) and I love them!
2. Hit the town with your Two Tickets chain purse in Mauve. This cute purse is perfect for a night on the town and retails online at lulus.com for $42.
3. Springtime can still be a bit chilly. So pull on the Relaxed Woven Blazer ($33.80 CAD) from Forever 21 in Blue Jewel.
4. Hungry for a snack? Why not have some Amande cultured Almondmilk yogurt? I really love this stuff! Amande comes in a variety of different flavours like blueberry, peach, and raspberry and is a great alternative to soy yogurt. Amande is gluten free, soy free, GMO free, vegan and it’s sweetened with fruit juice! mmmmmm
5. Looking for some new dinner ideas? I’m super excited about Chloe Coscarelli’s new cookbook! I’ve tried a bunch of recipes from her website and I have to say, they have all been delicious and surprisingly easy to make. I’m obsessed with making her Pad Thai recipe and award winning Chocolate Strawberry Shortcake Cupcakes. I can’t wait to pick up a copy of her cookbook.
So there you have it! The top 5 vegan must haves for the season. Happy Spring to you and yours!
Oy vegan!
Vegan/ Vegetarian? Jewish? Come to the veJEWtarian beginning of spring meet-up! Please pass this on to anyone you know who might be interested!
Thanks! Happy Spring 
Oy Vegan!
Last Wednesday evening I joined a packed room in University of Toronto’s Multi-Faith Centre for a night of cooking and conversation. Cooking and demonstrating for us were two top chefs from Israel– one Muslim and one Jewish. Ibrahim Abu Seir is the head pastry chef at Jerusalem’s 5 star David Citadel Hotel and Joseph Elad is the owner of Menahe Yehuda Resutaurant.
The room was filled with Muslims, Christians and Jews at every table. The purpose of the evening was to bring all three faiths together in a positive way– through food. While we helped the chefs prepare our dinner, we were also encouraged to discuss whether or not we thought peace could be achieved in Israel. The discussion was very interesting and for the most part quite positive. When one student started to bring up certain anti-Israeli sentiments she had witnessed on U of T campus, founder and discussion facilitator, Kevork Aleimian, was quick to get the conversation back on track. Aleimian is Armenian and also from Israel.
Founded in 2001, Chefs for Peace is comprised of chefs from all over the world…
Aleimian explained Chefs for Peace is a not-for-profit with a dream of peace. Founded in 2001, it is comprised of chefs from all over the world from different religious backgrounds and its goal to is to encourage peaceful coexistence. He explained that it’s easy to focus on who did what to who and dwell in the past, but the only way to bring about peace is by working together to focus on it.
The meal we were served was delicious. An Israeli cucumber tomato salad, a beautifully spiced rice and vegetable dish and a dessert of fresh figs in coconut milk with a berry coulis on top. All vegetarian, all kosher, and all halal.
I had a really interesting conversation about the similarities and differences between what makes something kosher and what makes something halal with a girl of Muslim faith at my table. I think that everyone who attended learned a lot about each other in a positive environment. If only there were more programs like this, the world would be a more peaceful place.
For more information visit chefsforpeace.com.
Special shout out to Emily Berg, the Wolfond Centre Hillel team and all the other organizations that brought Chefs for Peace to Toronto for a week of amazing events!
Oy vegan!
Thanks to my sister for sending this to me. Check out this video by Bowerbirds for their song “Tuck the Darkness In”. Fish — as seen through the eyes of a child. Brilliant!
Oy vegan!
As many of you may know, last Thursday was Purim. My madrachim group for Canadian Israel Experience threw an awesome carnival for kids at the Lipa Green Centre in Toronto which was a blast. Check out pics from Purim Fun 2012 here!
Even though Purim has passed, I thought I would share my vegan recipe for Hamantaschen! These are super delicious.
For more information on the story behind Purim and what people do at this time of year, click here.
Enjoy!
Vegan Hamantaschen
Ingredients:
Into a bowl sift together flour, baking powder, and salt. In another bowl beat shortening, sugar, and egg replacer until light and fluffy. Add juice and beat until incorporated. Add flour mixture, stirring, until a smooth dough is formed. Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days.
Preheat oven to 375° F.
On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick. With a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed.
Bake hamantaschen in middle of oven 15–20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Repeat with remaining dough. Keep Hamantaschen in an airtight container at room temperature for up to 5 days.
(Adapted from a recipe on Epicurious.com)
Oy Vegan!
Calling all Jewish people– vegetarian, vegan and non-veg!
I’m very excited to announce a new project out in L.A. started by Rabbi Shmuly Yanklowitz called The Shamayim V’Aretz Institute.
Hear Rav Shmuly talk about Shamayim V’Aretz!
Read their mission statement below:
The Shamayim V’Aretz Institute is the spiritual center intertwining learning and leadership around the intersecting issues of animal welfare activism, kosher veganism, and Jewish spirituality, for those anywhere on the journey towards compassionate eating and living within Judaism.
The Institute trains leaders to address the abuse of animals, injustices in kosher slaughterhouses, and other animal welfare issues while also serving as an educational resource to help people make informed and passionate Jewish moral choices about their ethical consumption.
It’s about time that someone started something like this, and I’m so excited that Rav Shmuly has taken this on. Compassionate living and eating is an ethical and moral issue. As Jewish people, we have a responsibility to strive to improve conditions for our planet and all its creatures.
And I’m not the only one who thinks so… Rav Shmuly has assembled a top notch team of founding members and advisory commitee members including Mayim Bialik (Blossom), Matisyahu, Jana Kohl, Ellen Lavinthal and yours truly.
Watch Mayim’s hilarious promo video below!
For more information about the institute visit www.shamayimvaretz.com. Also, be sure to check out their upcoming spiritual retreat on Sunday June 3rd in L.A.!
Oy Vegan!
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