© 2013 Vegetarian Network of AustinNews for Austin’s Vegetarian Community

From the VegetarianNetwork of Austin

Vegetarian Chili Cook-Off in November

VNA News, page 3

VNA Event Calendar back cover

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VegNetAu!in.org

Recipes: kombu soup, kale salad, and 3 more

pages 5, 6, 9, 10

Local Veg Groups and Resources

page 11

See Capital City Bakery, page 7

Selling savory pizza rolls in addition to the usual desserts, Vegan Pizza Day on June 29th was a big day for Kri!en’s trailer.

Austin Vegetarian LivingAustin named Most Vegan Friendly CityNews and N"es, page 4

VNA: Did you become a baker first, or go vegan?

Kristen Davenport: Both came around the same time, about 2007 when I started making the transition from vegetarian to vegan. I was vegetarian about 5 years before I went vegan in 2008. When I went vegan, I started becoming more aware of what I was putting in my body, where it came from, and what impact it has on the lives of both humans and animals. When I went vegan, I lived in a small town without many dining options for vegans. So I started cooking more, and learned that I had a passion for creating dishes and presenting them. I began blogging, took hundreds of pictures of my creations, and posted recipes online. I got into the online vegan community through sites like thePPK.com and vegweb.com. I moved to Austin shortly after I went vegan, and decided to attend culinary school around the same time I got my first job as a baker. I wanted to use my passion for making food as a form of vegan activism,

to show people that vegan cuisine tastes delicious and has a huge impact as well.

VNA: What did you have to go through to get your trailer in business?

KD: More than you’d think! While it’s much easier than a storefront, it still takes a lot of knowledge about how to make your product, market it, run a business, manage a staff, and do it all while still getting some sleep!

First you have to have a unique business model and a comprehensive business plan. Then you have to find people (friends, family, customers, a bank) to help support your dream financially. Once you’ve found your trailer and location, you have to go through a series of permits and inspections. Getting the trailer up and running from scratch was definitely the hardest part of starting a business. I’m thankful I have a very resourceful family and group of friends who were able to help me build it all DIY style.

In the spring of 2012, Austin saw the opening of its first vegan dessert/bakery/pastry food trailer, Capital City Bakery. In the year or so since then, owner

Kristen Davenport has gotten high praise from vegans, vegetarians and omnivores alike. Now Kristen’s preparing to put Capital City Bakery into a permanent location on East Cesar Chavez very

soon. We asked Kristen about how she got to where she is today, and what’s coming next.

by Brendan Good, VNA Communications Director

Capital City Bakery

Prepares New

Storefront Location

Books: Vegan For Her and new Engine 2

pages 9 and 10

The Power of Seaweed

page 5

2

Austin Vegetarian LivingAustin’s only print and digital all-veg publication

Austin Vegetarian Living is published five times per year: in the winter, spring, twice in the summer, and autumn. The print run is 500 copies. The newsletter is mailed to registered members and is distributed to restaurants, grocery stores, and other locations in Austin.

Advertisements run by the issue or for an entire year with a 20% discounted price. At right are our ad sizes and rates. To purchase an ad or for more information, e-mail our Communications Director at communicate@vegnetaustin.org.

Quarter page (4.65” x 3.65”):$25 per ad or $100 per year

Half page (4.65” x 7.5”):$45 per ad or $180 per year

Two-thirds page (9.25” x 5.0”):$70 per ad or $280 per year

We NeedYour Help!

Please help us with our Austin Vegetarian Living newsletter!E-mail your submissions of all kinds to AustinVegLiving@vegnetaustin.org (please start your subject line with “NEWS” to stand out from the spam):

Executive Board of OfficersChairman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Robert Luedtke . . . . . . . . . . Chairman@VegNetAustin.orgSecretary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Rupert Hazle . . . . . . . . . . . .Secretary@VegNetAustin.orgTreasurer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Kathy Monte . . . . . . . . . . . .Treasurer@VegNetAustin.orgEvents Director . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vacant . . . . . . . . . . . . . . . . . Events@VegNetAustin.orgCommunications Director, Webmaster . . . . . . . . . . . . . . . . . . . . . . . . . . . . Brendan Good. . . . . . . .Communicate@VegNetAustin.orgNewsletter Editor, Online Cookbook Manager, Librarian, Historian . . . . . . Stevie Duda . . . . . . . AustinVegLiving@VegNetAustin.orgMembership Director . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vacant . . . . . . . . . . . . . . .Members@VegNetAustin.org

Sponsoring Directors

About The Vegetarian Network of AustinThe Vegetarian Network of Austin (VNA) meets regularly for food, fun, support, public outreach, and

restaurants, sponsor special guest speakers, meet for recreational activities and conduct outreach at public events. Our activities and events are open for anyone to attend, including families and children.Our website, , lists our activities and events on our group calendar, as well as contact information, links to local resources, and other information. We send out announcements through our Yahoo! Group, our Facebook page, our Meetup group, and our Twitter feed. We also maintain a vegan cookbook on Food.com. See below for the addresses.

members (called Directors). Please consider supporting the VNA by joining as a Director; see our

THE VEGETARIAN NETWORK OF AUSTIN

Find the VNA online:Website: www.VegNetAustin.org

Recipes: www.Food.com/member/585141 Yahoo! Group: Groups.Yahoo.com/group/VegNetAustin

Facebook: Facebook.com/groups/VegNetworkAustinMeetup.com: Meetup.com/VegNetAustin

Twitter: @VegNetAustin

3

Back in April, we had a tent at the second annual Texas VegFest at Fiesta Gardens. This year’s event had an estimated 5,000 people in attendance. We handed out local vegetarian restaurant guides, vegetarian starter kits, vegan recipe guides, lots of stickers for kids, and our entire run of 500 copies of Austin Vegetarian Living. The response was remarkable throughout day; our booth was busy almost all the way up to the end. We also had several new people sign up to be VNA directors.

The VNA also had a booth at Austin Community College’s Earth Day event in Round Rock. Since the timing coincided with Compassion Over Killing’s US VegWeek 2013, we got several people to sign the “Pledge to Go Veg” for one week.

In June, director Nancy Woolley lead us on a hike at Bright Leaf Preserve, a beautiful privately-held park near Mt. Bonnell. After the hike, we had our monthly restaurant visit at the new Austin Java location in Tarrytown. It’s Austin Java’s only all-vegetarian location.

In July we had a special potluck as a field trip to Austin Sea Veggies, an aquaculture farm in southeast Austin. Founder Lewis Weil told us all about the seaweed they grow (a variety of ogonori) and the process they use.

Autumn is going to be very busy as well. On September 28th will be the 7th semi-annual Gathering of the Tribes, Austin’s largest vegan potluck picnic, at Pease Park. Go to www.VegATX.com/gathering for information on how to register your potluck dish online. Then on

Walk for Farm Animals, to benefit Farm Sanctuary. The VNA will again

was the top-earning team at last year’s event.

Then the biggest event of the season will come on Sunday 25th Annual Lone Star Vegetarian

Chili Cook-Off. It’ll be at a new location this year, at the Greenspace at Whole Foods in south Austin, at MoPac and William Cannon. (Go to VeggieChiliCookoff.com for more information.) We will be competing again as usual, and if you want your recipe to represent the VNA, bring a pot to For details, see our calendar on the back page. !

VNA News by Brendan Good, VNA Communications Director

4

See News and N"es, page 8

Please e-mail submissions for this page to AustinVegLiving@VegNetAustin.org.

Start your subject line with “NEWS” to stand out from the spam.

At the end of May, Paul McCartney, who was in Austin for a couple of concerts, along with PETA awarded Austin with the title “Most Vegan-Friendly City”musicians and techies, the thriving University, and the food trucks all over the city run by young veg-friendly hipsters have made Austin

received the award from McCartney backstage before his second show. www.TinyURL.com/ATXveganaward.

Over the summer, many restaurants and food trailers opened, announced they would be opening, or moved. The newest all-vegan trailer in town is Unity Vegan Kitchen on E. Cesar Chavez. It joins several other vegan or vegetarian establishments on that street, with Mr. Natural on one end, Counter Culture on the other, and the soon-to-open Capital City Bakery

www.UnityVegan.com.

Bistro Vonish is a new venture from chef Craig Vanis. He aims to bring

he’s doing vegan supper clubs at different locations every few weeks. www.BistroVonish.com.

North Austin has a new vegetarian dining option. Fuente de Salud

well. Closed Saturdays. 512-391-2311.

If you’re looking for Vegan Nom’s Rockin’ Tacos but can’t make it to their

Whistle (on MLK at Chicon) or the Buzz Mill (E. Riverside at Town Creek Dr.) www.Facebook.com/TheVeganNom

Sweet Ritual’s vegan ice cream is similarly available at an alternate location: The Hideout on Congress Ave. www.SweetRitual.com.

After a few years operating as only a bakery selling out of other stores, Red Rabbit Co-op Bakery

Facebook.com/RedRabbitBakery

Bufalo Bob’s Chalupa Wagon has moved to a new food trailer park at

partner of the St. David’s HealthCare Healthy Dining Program, and are Austin’s only trailer in the program. www.BufaloBobsChalupas.com.

A new bakery has opened in southwest Austin. The menu at Better Bites Bakerycolors or preservatives, and they also make soy-free, corn-free, nut-

www.BetterBitesBakery.com

After many years of planning, Wheatsville Food Co-op

Blvd., in the Lamar Oaks shopping center, just north of Ben White

a larger dining area, as well as an outdoor patio. Meanwhile, at the other end of town, Whole Foods Market will be opening their new location at The Domain sometime around the new year. Whole Foods has also decided to keep their Gateway location near the Arboretum.

R!TAURANTS & FOOD TRAILERS

News and Notes by Brendan Good and Stevie Duda, VNA officers

GROCERS & PRODUCTS

5

The Power of Seaweed by Kit Garcia, M.S., TX.L.Ac., Acupuncturist/Clinical Herbalist

See Seaweed, page 6

and yet is not commonly eaten in the United States compared to Asia and other parts of the world. Historically, it has been used as food, medicine, money, containers, weaponry (potash for gun powder), and even as a beauty aid. Plants from the sea provide iodine in amounts larger than what can be found in their terrestrial counterparts. Sea plants, such as nori, even contain B vitamins. Arame, hijiki, and wakame (common seaweed species found in health food

milk. With such outstanding nutritional profiles, why are so few people eating sea plants?

I suspect a common reason is unfamiliarity and a second one is taste. Most people in this country did not grow up eating kombu broths or snacking on dried laver (also known as nori). Of course unfamiliarity can be remedied by being more adventurous. Taste is a another sticking point. Some people simply do not like the smell of sea water or the taste of anything that comes from the ocean. Sometimes proper preparation and seasoning can make all the difference.

Here are some recipes to try for the summer season. Keep in mind these recipes are not meant to supersede your physician’s advice or common sense:

SAVORY KOMBU SOUP

Water for soaking Salt, pepper, additional spices, & assorted chopped vegetables (optional)

Soak kombu (dried hard sheets) in cold water for one hour, then rinse it several times, and drain. Cut the kombu

of the sea to mock chowder recipes.

In Traditional Chinese Medicine, kombu is thought to affect the Liver, Stomach, and Kidney Meridians. Its actions include softening hardness, dispersing accumulations, resolving phlegm, and clearing heat.

NORI ROLL SNACK

Nori sheets Almond or other nut butter Curry powder Himalayan pink salt

and salt, to taste. Cut the nori sheets in half. Spread the nut

with a finger moistened with a dab of water. Dehydrate rolls in a dehydrator on low heat overnight, or eat right away.

6

Seaweed (continued from page 5)

Seaweed VarietiesArame is an important addition to your sea vegetable list. This sea vegetable looks like thin, wiry black threads. Arame has a sweet, mild flavor and is rich in calcium, potassium, iodine, Vitamin A and dietary fiber.Dulse comes in the form of flakes or whole stringy leaves. This reddish brown sea vegetable is full of potassium and protein. Dulse flakes lend a nice salty flavor to salad.Hijiki looks like black angel hair pasta and requires soaking before it is added to vegetable dishes. Hijiki is rich in dietary fiber, calcium, iron and magnesium.Kelp comes in several varieties, including arame, kombu, and wakame. Transparent sheets of kelp are used as an edible wrapping for rice and other foods. Kelp noodles are made from

and water. They are very low in calories and carbohydrates, fat- and gluten-free, and suitable for a raw food diet.Kombu gives a nice salty flavor to soups. This sea vegetable has an attractive dark purple color and adds protein, calcium, iodine, magnesium and iron to your diet. It also contains alginic acid

Nori may be an item in the sea vegetable list that you will easily recognize. It comes in dark purple to marine green. Thin, flat sheets of nori are typically used to make sushi rolls. Nori contains protein, Vitamin C and iodine.Wakame is a deep grayish-green sea vegetable that requires soaking before adding to your dish. This sea vegetable supplies dietary fiber and potassium. It’s a delicious way to add vital minerals to your favorite foods.Courtesy of

About The AuthorKit Garcia is a Licensed Acupuncturist and Clinical Herbalist who holds two Masters degrees. One in Traditional Chinese Medicine and the other in Chemistry

years. Kit is obsessed with bridging the knowledge gap between health and food as medicine. Her practice is a

website for more information: .

WAKAME SALAD

rehydrated seaweed)

2 tablespoons diced green onions Pinch of cayenne powder Small amount of sweetener (brown sugar, honey, agave nectar, etc.)

Soak the package of wakame in cold water for 20 minutes until the seaweed is soft and rehydrated. Drain

shredded carrot. Add sesame oil, rice vinegar, green onions, cayenne powder, and sweetener. You may chill this salad if serving it during summer, or eat it at room temperature. !

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Capital City Bakery (continued from page 1)

KD: I originally wanted to start in a storefront, but I also wanted to be a smart businesswoman; I decided to test the Austin market with a food truck to see if my business would sink or swim first. We opened in May

phenomenal. We sell out a lot, and most weekends I am completely booked up with custom cakes and

into our own kitchen and retail space

the amount we can produce in our current operation.

We’ve been in the process of obtaining permits from the City of Austin for several months to renovate an old

near Mr. Natural and Counter Culture, and once we obtain those, the fun begins! We hope to open late Summer, or early Fall.

KD:my recipes before I was happy with them. It’s all chemistry—what makes an egg do what it does? What other plant-based ingredients do the same thing? My goal has always been to try and make my vegan baked goods indistinguishable from non-vegan ones. Opening people’s minds about vegan food will hopefully increase the amount of plant-based food people eat, and promote a cruelty-free lifestyle in the long run. It’s really all about that for me—I love baking for people, but I love compassion for animals more.

KD:

into breakfast items like croissants, danishes, savory items such as breakfast sandwiches and savory kolaches. An all-vegan espresso bar, too! I also want to start serving light cafe-style lunches—soups, salads, sandwiches. We also have more gluten-free items and healthier baked goods with less sugar in the works. !

8

News and Notes (continued from page 4)

Chicharrones (fried pork rinds) are not a food many vegans would have

at the bistro Mettle (507 E. Calles St. in east Austin) has done just that. According to the blog at Zagat.com, Francisco makes the snacks, called Aqua Crisps, from smoked water and tapioca with vegan bacon powder, and he plans to sell them to other restaurants and grocery stores like Wheatsville Food Co-op. www.AquaCrisps.com

A new vegan physique competition team formed this year called Plant Built, and several Austinites are involved. They made their debut at the Naturally Fit Super Show at the Palmer Event Center in July, and they took home most of the trophies. Chad Byers (owner of the Beyond Fit Austin Big Bald Mike, owner of the Bonebreaker Barbell gym in Kyle (which he’s hoping to relocate to a commercial space in Austin soon), also competed in an arm

www.PlantBuilt.com.

Action for Animals Austin has been very busy this summer. They held three protests, at the Almar Furs store on Burnet Rd., at the Ringling Bros. Circus when it came to the Frank Erwin Center again in August, and then at the location of the new Austin Aquarium that is under construction. The owners of the aquarium, the Covino brothers, have been charged or are under investigation in other states like Oregon, Idaho and Florida for violations of animal permit laws, and for reports that hundreds of animals died in a short period of time at one of their other facilities. Later in the fall, they’ll be meeting with members of the Austin City Council to secure votes for their proposed ordinance to ban the use of painful devices by circus while they’re in Austin, which has been recommended by the Austin Animal Advisory Committee. www.ActionforAnimalsAustin.org.

Austin Pets Alive!at Alley Cat Allies’ National Conference: Architects of Change for Cats. The conference will take place in Arlington, Virginia from

www.AlleyCat.org/Conference

The Austin Chronicle’s food editor Virginia Wood attended a Town Hall meeting in June on Austin’s urban farm code update. She later

of our urban farms, not to mention their community outreach and

was that every City Council and Planning Commission member visit each of the urban farms before adopting any more regulations.

cottage foods bill, farmers’ market bill

State Health Services Better Communications Act, were all signed

with support from the Farm and Ranch Freedom Alliance and the Texas House Farm-to-Table Caucus, the only such caucus in the nation. Caucus chair Eddie Rodriguez, D-Austin, who sponsored the cottage foods bill, was very pleased, telling the Austin Chronicle’s Anna Toon that they had educated many of the legislators on “important food issues ranging from sampling at farmers markets to the cottage foods industry.” www.AustinChronicle.com/blogs/food/2013-06-19/plowing-forward !

PEOPLE & GROUPS

GOVERNMENT

FOOD & DRINK

9

The Food Pages by Stevie Duda, Newsletter Editor

NEW E-COOKBOOK FROM LOCAL VEGAN BLOGGER Austin vegan food blogger Lizz Clements says, “There’s nothing quite like an ice cold beverage on a hot summer day!” A tall glass of iced tea was the inspiration for

Her second e-cookbook, Vegan Glass Jar Goodies, is a collection of ten recipes for easy-to-make gifts. She’s also working on another summer-themed

you to visit her blog, Lizz Delicious: Vegan Cooking and Eating, to sample a few recipes from Summer Sippers. While you’re there, be sure to check out her other original recipes, cookbook reviews and restaurant recommendations.

www.LizzDelicious.com

NEW ENGINE 2 BOOK FROM RIP ESSELSTYNThis summer was busy for Rip Esselstyn and the Engine 2 Diet team! Rip spoke to over 50 people about his new book, The Healthiest Argument for Eating a Plant-Strong Diet at BookPeople

Working with Rip, and knowing his family history of heart disease,

leading the way and with his other Team C members, he was able to

Statesman, who stopped by to check them out and eventually wrote “Tofu Out Muscles Beef at Fire Station 2”. (You can read that article at TinyURL.com/TofuOutmusclesBeef. To read the follow-up letter from

Enchiladas, go to www.ATX.vg/e2beginning.)

The ball just kept rolling. He wrote The Engine 2 Diet and gained the attention of Whole Foods Market’s John Mackey, who tried the diet and became a fan. Engine 2 is now one of their Healthy Eating Partners and they had some of their new products and recipes available for sampling at the book signing. After the food sampling, and hearing Rip tell his story, he signed copies of the new book. He also took photos with people; here he is with VNA directors Ken and Heidi Thomas:

Nowadays, the E2 Potlucks in Austin have become so popular, they’ve out-grown Rip and Jill’s home. The last one was on June 20th at the Zilker Park Clubhouse, a beautiful outdoor facility overlooking the Austin skyline (Photo at right)Angelo), and later, Rip spoke to us about Engine 2 and the new book.

Rip’s publisher was kind enough to send us a copy of My Beef With Meat for the VNA Library, so if you’re a VNA director and you’d like to borrow it, send an email to AustinVegLiving@VegNetAustin.org.

½ lemon, juiced ¼ – ½ teaspoon salt

½ purple onion, diced

Instructions:

Throw stripped and chopped kale leaves in a large bowl with

Mash and massage the avocado (or hummus) into the kale with your hands until the avocado is spread evenly—like a dressing—throughout the kale.

Stir in red bell pepper, carrot, purple onion, and mandarin oranges.

If not, dive in!

Engine2diet.com/recipe/kale-ceviche-salad-from-my-beef-with-meat

4601 N. Lamar Blvd, Austin TX 11am – 10 mAt t Tr ross fr ff

SA om

KALE CEVICHE SALAD

The Food PagesNEW BOOK: VEGAN FOR HER

We received a review copy of , which is due to hit bookstores on

Virginia Messina with vegan lifestyle coach, athlete, and blogger JL Fields. It has three parts: Going Vegan, Healthy Eating For All The Times Of A Woman’s Life, and Lifelong Health For Vegan Women. Included is a primer on vegan nutrition with advice on making the transition to veganism, information to aid women with various aspects of their life, including athletics, hormones, fertility, pregnancy, and breastfeeding. They’ve included chapters about mental health, aging, and how to prevent or deal with various health problems, plus a chapter called Veganism Beyond The Plate. There are also over 50

The accompanying website (www.VeganForHer.com) features information about nutrition, recipes, lifestyle information, and forums. Their goal is to create a gathering place for all women who are interested in plant-based

months, they’ll be adding a great selection of recipes and nutrition tips to

Here’s a recipe from the book, which includes instructions for making it on the stovetop or in a rice cooker:

Make this grain and vegetable dish easily in your rice cooker (set it to start cooking before you get home from work!) or in minutes on the stove.

Iodized sea salt and ground black pepper

Rice cooker instructions:

Add all ingredients to the rice cooker, stir, and cook on brown rice setting.

Stove top instructions:

Sauté oil, rosemary, zucchini, celery, and onions in a large saucepan. (If you are not using oil, simply dry sauté the ingredients.) Add the millet and water to the saucepan and bring to a boil. Cover, reduce to

absorbed.) Remove the saucepan from the heat and let stand, covered, for 5 minutes. Fluff, salt and pepper to taste, and serve.

Yield: 2 entree servings; 4 side servings

Variation: Serve this in a squash for an even heartier meal—perfect in the fall and winter. Slice an acorn squash in half, remove the seeds, and place face down on a baking sheet lined with parchment paper.

acorn squash “bowl.”

From the book Vand Fit on a Plant-Based Diet by Virginia Messina, MPH, RD, with JL

!

QUINOA-MILLET VEGGIE BOWL

Other Groups and ResourcesAction for Animals Austin (AfAA)

An animal advocacy group that engages in activism activities like

demonstrations.ActionForAnimalsAustin.org

University Vegetarians (UV)

A social outlet for vegetarians at UT, engaging students through outreach, literature, and events.TinyURL.com/UTuniveg

The portal site for vegan, vegetarian and animal advocacy events in Austin. Includes everything from the groups at left and more. www.VegATX.com

Major Local Vegan and Vegetarian Groups Austin Progressive Vegetarians (APV)

A Meetup group that has monthly dine-outs, monthly vegan potlucks, and other social food-related activities.Meetup.com/AusProgVeg

Vegans Rock Austin! (VRA)

Social group with restaurant visits, potlucks, and other activities; they also raise funds for and volunteer at sanctuary farms.

VeganAustin.org

Austin Farmers MarketsWednesdays, 4:00 to 8:00 pm

Saturdays, 9:00 am to 1:00 pm

Saturdays, 9:00 am to 1:00 pmSustainable Food Ctr. Farmers’ Market at Sunset Valley

Saturdays, 9:00 am to 1:00 pmBarton Creek Farmers Market (Barton Creek Square Mall parking

Sundays, 10:00 am to 2:00 pm Mueller Farmers’ Market (Historic Browning Hangar, Airport Blvd

at Mueller Central Drive)

Sundays, 9:00 am to 1:00 pm Great Hills Open Air Market at the Arboretum

Sundays, 11:00 am to 3:00 pm Hope Farmers Market

(Plaza Saltillo, East 5th St. at Comal)

Vegetarian Network of Austin (VNA)

That’s us! We have monthly potlucks and restaurant visits, plus lots of other activities.VegNetAustin.org

Local Vegan and Vegetarian Resources

FRESHCOLD PRESSEDRAW JUICEMEALS TO GO

VEGAN ANDVEGetarian

Vegetarian Network of Austin EventsEveryone is welcome at VNA events, including families with children, new vegetarians and vegans, and the “veg-curious”.

VNA events are free, but we’d appreciate your support by joining as a Director. Go to VegNetAustin.org for more information.To receive regular updates on our events online, join our Facebook, Meetup, or Yahoo groups. See page 2 for their web addresses.

Always check www.VegNetAustin.org for updated listings, as events are subject to change.

AUSTIN VEGETARIAN LIVINGVegetarian Network of AustinP.O. Box 49333Austin, TX 78765-9333

Peak Produce for September and October

Available Year-Round

www.TinyURL.com/PickTexas

Fruits: Apples, Cantaloupes, Grapefruit, Honeydew, Oranges, Pears, Persimmons, Watermelons

Vegetables: Cucumbers, Green Onions, Greens, Lettuce, Peas, Pecans, Peppers (h!), Peppers (sweet), P!atoes, Pumpkins, Squash, Tomatoes, Zucchini

Cabbage (green), Carr!s, Herbs, Mushrooms, Tomatoes (greenhouse), Turnips

Potluck Dinners

Restaurant Visits

Board Meetings

Our potlucks are usually held second Saturdays of each month. Please bring a VEGAN dish to feed 8 people, plus a serving utensil, your plate, eating utensils, beverage, and your recipe or list of ingredients to help those with food sensitivities.

We support a local restaurant about once a month for lunch or dinner. Please order VEGETARIAN or VEGAN when you join us. To help the restaurant plan ahead, please RSVP on the event pages of our Facebook or Meetup groups, or by emailing events@vegnetaustin.org (start the subject line with RSVP).

The VNA Executive Board meets monthly, on a weeknight or in conjunction with a potluck or restaurant visit. Dues-paying members are welcome to attend our Board Meetings, especially those interested in helping plan the VNA’s future. Please go to our website to see our schedule for upcoming Board Meetings. If you’re interested in attending, let us know by sending an email to our Communications Director, Brendan Good, at communicate@vegnetaustin.org.

Vegan Potluck Dinner at Stephanie’s home in Round RockSee our website for location, map, and directionsChef Dan Marek, School Program Educator for the Whole Kids Foundation, will be coming to talk about the Foundation, his work as a vegan chef, and Whole Foods’ Health Starts Here program.

Lunch at Aster’s Ethiopian

The e"ensive vegetarian menu at Aster’s includes b!h mild and spicy options. Aster’s serves a lunch buffet until 2:00 pm.

Vegan Potluck Dinner at Candace’s home in south AustinSee our website for location, map, and directionsThis p!luck will be our annual Veggie Chili Contest, to determine who will represent the VNA at the Lone Star Vegetarian Chili Cook-Off in November. See page 3 for information.

Lunch at Unity Vegan Kitchen

Unity Vegan Kitchen is the newest vegan food trailer on Austin’s east side. They offer salads, sandwiches, and even vegan lasagna.