February 2023
news, events, & more
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In this issue:
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MAKING CHANGE: Supportive Plant-Based Programs
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RESTAURANT CORNER: Ben & Esther's Vegan Jewish Deli
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ANNOUNCEMENT: Dineouts Are Back!
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RECIPE: Vegan Caesar Dressing
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EVENT: Partner Event: Climate Cafe, Feb 18
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EVENT: Westside Potluck with Rowdy Keelor of FFAC, Feb 19
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EVENT: Hillsboro Orenco Potluck, Mar 12
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EVENT: Eastside Potluck, Environmental Impacts of Food, Mar 19
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Supportive Plant-Based Programs
by Donna Reynolds
If you’ve been eating meat and dairy all your life and then you decide to go vegan—whether to improve your own health or the health of the animals or planet—it can be overwhelming. It’s especially hard if you don’t know any other vegans and you’re not comfortable in the kitchen. But fortunately there are programs out there where you can meet others who are also exploring plant-based options. These programs will show you kitchen tips and techniques and numerous tasty plant-based recipes along with healthy lifestyle changes that will help you succeed and thrive on your vegan journey.
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The Rochester Lifestyle Medicine Institute, founded by Dr. Ted Barnett in Rochester, New York, has developed an online, 15-Day Whole Food Plant-Based Jumpstart Program. In it, people learn how to eat the right foods to help heal the chronic conditions that many suffer from including obesity, type 2 diabetes, high blood pressure, and heart disease. The Jumpstart is taught via seven live Zoom sessions and costs $299, with a $100 discount available with a referral from your provider. There are also scholarships if you have financial needs.
This program is especially helpful for patients who would rather depend on the “power of the plate” vs. the “power of the pill” to manage their chronic diseases. Participants lose an average of six pounds and their cholesterol drops an average of 26 points in this two-week program. In fact, it’s important to let your provider know you’re participating in this Jumpstart as your medications may need to be adjusted during the program.
The program includes chats with a doctor, a Jumpstart booklet and videos, daily encouraging and informative emails, a cooking demonstration, and even a virtual potluck. The next program starts on March 2, 2023. If you’d like to learn more about the program and its benefits before signing up, you can attend a free monthly Jumpstart Info Session later in the month on March 15, 2023 for the April Jumpstart.
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Bev Bow and Don Fries, formerly of Oregon, created the nonprofit, Healthy World Sedona (HWS) to help improve the state of the planet, the animals, and people’s health by adopting a whole food, plant-based lifestyle. One of the activities of HWS is the Healthy World Vitality Plan that helps folks transition to a plant-based lifestyle through the support and camaraderie of small groups. You can join a group of 6-12 people or you can create your own small group of friends, family, or co-workers and all groups are taught by trained volunteer coaches. The groups meet online in Zoom sessions once a week for 11 weeks at a cost of $40 annually. The weekly sessions are 90 minutes long and you can choose what best fits your schedule from a selection of different days and times that the groups meet.
Besides plant-based Nutrition, this Plan to improve your health focuses on Movement, Inner Harmony (Relaxation/Meditation), Sleep, and Community. A well-explained, informational workbook is provided that includes helpful titles of books and movies as well as shorter video links to watch and discuss at the next group meeting. The Vitality Plan provides twice-monthly live “Lunch 'n Learn” Zoom sessions with nationally known speakers, as well as cooking tips and demos. The next group intensives begin the week of March 12, 2023. Click here for more information and to learn how to become a member of the beneficial Healthy World Vitality Plan.
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The first Jewish delis in the U.S. were located in northeastern cities after millions of Jews emigrated there from Eastern Europe in the 1800s and 1900s. By the mid-twentieth century they became popular places for patrons to socialize and to stay connected to their culture and foods.
Justin King is a third generation Jew from NYC, though he mostly grew up in Miami, enjoying the food at delis in both locales. His favorite was the knish, a traditional Jewish snack food consisting of a filling covered with dough that is either baked or deep fried. And, of course, he also loved the traditional foods that his mom and grandma made. He became vegetarian at age 13 for the animals. His parents were relatively supportive of his decision, though choices were limited back in the 70s and 80s.
King moved to Portland in 1998. He describes himself as an entrepreneur. Before opening the delis, he helped finance several vegan restaurants in town, had a chain of barber shops, a tattoo parlor, a motorcycle shop, and just before COVID he was COO of a bioplastics company that was developing a closed-loop, infinitely recyclable plastic product. But when COVID arrived, everything had to be single-use containers.
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King opened the first Ben & Esther’s Vegan Jewish Deli on Sandy Boulevard in northeast Portland’s Roseway neighborhood in 2019. He describes it as a “passion project,” and named the deli after his beloved grandparents. It was a dine-in restaurant, but when COVID hit just months later, they switched to take-out and have continued focusing on take-out, though there are still a few tables inside where you can eat. The food there is all reflective of the foods King grew up with. King’s goal is to make vegan comfort food relatable and approachable. He says that most of his customers are not vegan.
Ben & Esther’s started as just a bagel and coffee shop, but after a year, King added the deli with all the typical foods you might expect—schmears, bagel sandwiches, deli sandwiches like the Reuben, soups like matzo ball soup, and other deli items such as lox, whitefish, latkes, and King’s favorite, potato knishes. The lox is made from carrots; the egg salad from mung beans; the whitefish from hearts of palm. When you see how busy the deli is, you know the food is delicious.
There are now more Ben & Esther’s: another Portland location on Alberta Street, two in California, and one more in Seattle. And King says he has plans to expand even more!
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Northwest VEG will be holding dineouts again at local vegan restaurants starting in March. Half of the dineouts will be lunches and half will be dinners. Pre-registration is necessary, as there are a limited number of seats available. There is no fee to participate, and you don’t have to be a member. You simply pay for your own food as usual.
Please be aware that the restaurant featured in the “Restaurant Corner” and the restaurant featured as the dineout (in the Events section) may sometimes be two different restaurants.
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Vegan Caesar Dressing
by Linda Tyler
Here’s a simple, classic-tasting Caesar dressing when you want the sharpness of vinegar and Dijon along with the brininess of not anchovies, but capers. This no-oil dressing saves calories and fat, and you’ll see in my Vegan Caesar salad recipe that you can create a completely oil-free Caesar by making croutons in your air fryer.
See below the recipe for other ideas for Caesar dressing.
Makes about 1.25 cups
Blend the following ingredients together in a blender. Taste and season to your liking.
- 2 garlic cloves
- 1/2 cup tahini
- 1/4 cup nutritional yeast
- 1/4 cup water (may need more if the dressing is too thick)
- 3 Tablespoons fresh lemon juice
- 1.5 Tablespoons apple cider vinegar
- 1 Tablespoon white miso
- 1 teaspoon Dijon mustard
- 1 teaspoon capers
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
The dressing is ready to use and keeps in the fridge in an airtight jar or container for about two weeks.
Ideas for using Caesar dressing on more than just Romaine salad:
- Dip vegetables sticks in Caesar dressing.
- Make a salad with Caesar dressing and zucchini ribbons, (which you can make with your peeler). Add some beans for extra protein.
- Use Caesar dressing on slaws or chopped salads. Caesar’s strong flavor holds up well with kale, cabbage, and other sturdy salad ingredients.
- Use Caesar dressing as a spread on a wrap. Add beans or a cooked veggie burger plus lettuce, tomato slices, and other toppings.
- Spread Caesar dressing on hot corn on the cob for a fun alternative to oil.
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Partner Event: Climate Cafe
Climate Cafe is partnering with Hillsdale United Church of Christ to offer a sustainable locally-grown plant-based meal. Pay what you can, nothing more. Volunteers are welcome. Also featuring music and poetry. Please RSVP by email or on Meetup so the chefs will know to expect you.
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- Sunday, February 19, 2023
- 5:00 PM – 7:30 PM
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West Hills Unitarian Universalist Fellowship (map)
- 8470 Southwest Oleson Road, Portland, OR
Come for the potluck at 5:00 or the presentation at 6:15, or both. Rowdy Keelor, well known presenter from nonprofit Factory Farming Awareness Coalition (FFAC), will be the featured guest speaker by way of a live Zoom link. Rowdy has inspired many students to be the change they wish to see in the world by helping to spread the word about Factory Farming. Learn more about Rowdy Keelor and FFAC here and what to bring to the potluck.
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Hillsboro Orenco Vegan Potluck
- Sunday, March 12, 2023
- 5:00 PM – 7:00 PM
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Orenco Unitarian Universalist Church (map)
- 6815 NE Birch Street, Hillsboro, OR
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Come for the potluck at 5:00 PM or the presentation at 6:00 PM, or both. Program to be announced. For the potluck, please bring a plant-based (no animal products, including honey) main dish, salad, or dessert; a card listing its ingredients; and plates and utensils for your use. If you come alone, figure the amount to serve 4-6; increase the amount 4 servings for each additional person in your party/family. The Orenco Unitarian Universalist Fellowship is hosting Northwest VEG with this event. |
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- Sunday, March 19, 2023
- 5:00 PM – 7:30 PM
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Stone Tower SDA Church (map)
- 3010 NE Holladay Street, Portland, OR
Come to our vegan potluck at 5:00, or to hear Dr. Julie Sinistore’s presentation on the Environmental Impacts of Food at 6:15, or both. Dr. Sinistore will examine the impacts of food choices from production through consumption and ask tough questions about if being vegan is enough to ensure the protection of endangered ecosystems. Learn more about Dr. Sinistore here and what to bring to the potluck.
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Northwest VEG
We appreciate your support!
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NORTHWEST VEG | nwveg.org |
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