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NYC Vegan EatUP Message Board › Prosperity RoundUP (featuring Worldwide Vegan Bake Sale in Brooklyn, Prom &a

Prosperity RoundUP (featuring Worldwide Vegan Bake Sale in Brooklyn, Prom & Parade countdown & ?Vegan Drinks NJ?)

Group Organizer
Astoria, NY
Greetings taxpayers and friends.

Thanks to those participated in our vegan buying club's first edition. Appreciation to Dawne for putting it all together. Stay tuned for future sets!

Appreciation to Doug for hosting our recent dinner at Sokk.

Four weeks from now, be ready to enjoy even nice weather as we celebrate Veggie Pride at the annual Parade. And perhaps giggle about the glorious dance moves from the Veggie Prom that Friday prior.

So wish I could easily nudge 1,000 people into giving $5+ to this wonderful Kickstarter, Plant Based Vegan Cheezes - Locally Inspired By You! and others like it as we continue this #vegan world shift!

Please note below the forthcoming worldwide vegan bake sale in Brooklyn from Our Hen House and the forthcoming and locally-made vegan film Vegucated*. More bakers desired!!

Was in tears earlier this week as I learned Horizons, the best vegan spot in the US, will close its doors early summer. (Thanks Robyn for sharing the news.) Look for a multi-meetups daytrip to Philly in the near future from Doug and others.

If there was a Vegan Drinks NJ, where specifically would it be??

APRIL CONTEST: On the public message board, reply to this message sharing the best fantasy five course Easter/Passover menu you can muster. PRIZE: One $20 at Cocoa V credits PLUS a $32 credit at V-Note (for dues payers and Lifetime $UPporters).

All EatUP members can participate in our contests. Paid dues for the calendar year remaining will be the default prize when the winner isn’t a $UPporter, regular or Lifetime. Otherwise, the prize will be as advertised.

Continued appreciation to our $UPporters (aka dues payers). Join them here or become another one of our awesome Lifetime $UPporters.


Italicized events are beyond NYC Vegan EatUP's calendar proper

** Please vote on the latest event ideas from your fellow members. Two votes make them official EatUPs! **

This week
Sun Apr 17 2 pm Vegan Thai @ Talay Thai
Thu Apr 21 7 pm Third Thursday Veggies @ Veggie Heaven
Sat Apr 23 1 pm Brooklyn Vegan Potluck Picnic for the Planet

Next week
Mon Apr 25 6 pm Italian dinner at John's on 12th St.
*Wed Apr 27 11am–4pm Vegucated and Our Hen House vegan bake sale at Brooklyn Law School

Thu Apr 28 7 pm Vegan Drinks XXXVI
Sat Apr 30 1 pm Eat vegan patties and drink fresh juices in Crown Heights

Thu May 5 7 pm Cinco de Mayo dinner celebration
Sat May 7 Noon NYC Vegan EatUP Lunch Bunch

Fri May 13 9 pm Veggie Prom
Sat May 14 11 am–6 pm Veggie Pride Parade Leafletting on Union Square
Sat May 14 1 pm Compassionate Picnic for all area veg*n meetups & friends LIMITED SEATING
Sun May 15 10 am Pre-Parade Breakfast at Sacred Chow
Sun May 15 Noon Veggie Pride Parade NYC 2011

Fri May 20 6:30 pm Let's Have Dinner at Horizons

UPDATED! Local area veg*n meetups list ** please share it far and wide

Peace and prosperity.

Demetrius Bagley
Organizer, NYC Vegan EatUP

NYC Vegan EatUP promotes vegan community and cuisine around NYC metro. Our history spans eight years, some 360 events and nearly 1,500 members. EatUP is one of's Biggest 100 groups.

Please say hi to me in-person at Veggie Prom 2011 Friday May 13th or Veggie Pride Parade Sunday May 15th :-)
Jennifer G.
user 6937947
Bellport, NY
Post #: 129
Here's my fantasy five-course Passover/Easter menu...enjoy!

Flaxen Matzoh Ball Soup, via Isa Chandra Moskowitz, via Julie Wiener's article in The Jewish Week. (Isa says these matzoh balls boast a denser texture than her tofu version—and denser is what I've been hankering for. Like my dear old mom's...)

Red Quinoa and Millet with Asparagus. (I love combining red quinoa and millet—they're fun together.)

Sweet Potato Kugel...mmm! Rivaling the spinach pie (coming next) for nutrient-dense-deliciousness.

Alsatian Spinach-Onion Pie, adapted from Brother Ron Pickarski's recipe in Friendly Foods cookbook. A favorite of mine—such simple ingredients, with an elegant result.

For dessert...Rose & Cranberry Pull-aparts from Dun-Well Doughnuts, Carrot Cake from Cowgirl's Baking, Macaroons from Sweet & Sara, and Butterfinger bars from Cocoa V. (I can't decide. May I have them all?)

Recipes below, for whoever's ready to stop fantasizing & start cookin'. smile

Flaxen Matzoh Ball Soup, via Isa Chandra Moskowitz, via Julie Wiener's article in The Jewish Week

1 1/4 cups matzoh meal (about 4 sheets matzoh)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons extra virgin olive oil
1/2 cup vegetable stock
2 tablespoons ground flax seeds
2 teaspoons cornstarch

1 carrot, peeled

In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.

In a separate bowl, mix together stock, flax seeds and cornstarch until cornstarch us dissolved.

Mix the flaxseed mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine until it’s well distributed. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight. You can’t skip this step, it’s important in making sure that the matzoh balls will not fall apart when boiled.

When you are ready to form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover and bring to a boil. Once boiling, lower to a simmer.

Have handy a cutting board to line up the formed matzoh balls, and cover it with parchment paper if you have it, to prevent sticking. Also have handy a wet rag to wipe your hands on to make for clean hands for forming matzoh balls.

Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Simmer for about 40 minutes, with the pot covered. The matzoh balls will have floated to the top and will drop back down when lid is lifted. This is fun to watch.

Now they are ready to serve, however, to make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.

Prepare the broth by placing it in a seperate pot. Grate the other half of the carrot into the broth, along with a healthy handful or fresh dill, roughly chopped. Bring to a low boil, and when it’s just heated you’re ready to prepare the bowls.

With a slotted spoon, carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they’re covered only about half way. You can garnish with some more fresh dill, or parsley. Serve to whoever you love.

If you are not serving the soup right away, you can refrigerate them over night, and boil them when ready, Some people even freeze leftovers, but I never have as there’s never been leftovers.


Alsatian Spinach-Onion Pie
(from Friendly Foods by Brother Ron Pickarski; adapted by Jennifer Greene)

Yield: One 10-inch pie; 6 servings
Time: 30 minutes preparation; 30 minutes baking

2 tablespoons oil
3 C. onions, finely diced (2 large onions)
1 cup soy milk
1/3 cup firm tofu, crushed by hand (1 1/2 inch cube of tofu)
1-1/4 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons unbleached flour
1 tablespoon couscous
10 oz. box frozen chopped spinach -- thawed, with as much excess liquid squeezed out as possible.
(The entire 10 oz. of spinach is slightly more spinach than I find aesthetically pleasing in the pie, so I reserve a small amount for use in something else.)
1 whole wheat pie crust
optional: 1 tsp dried basil to sprinkle on top

Saute the onions in oil until translucent, stirring occasionally. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth. Then combine the onions, the soy milk mixture, the couscous, and the spinach. Pour into the prepared pie crust. Bake in a preheated oven at 350ºF for about 30 minutes, then allow to set before slicing.


Sweet Potato Kugel, from

6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal
2 tsp. cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water

Mix ingredients together.
Press into a baking dish and bake at 375ºF for 45 minutes, until crisp on top.


Red Quinoa and Millet with Asparagus

Okay, I don't really have a recipe for this.
Slice the asparagus with diagonal cuts into 1 1/2 inch pieces.
Cook the red quinoa, cook the millet, steam the asparagus.
Meanwhile, concoct a delicious vegan mayo-dijon-lemon dressing (by, you guessed it, mixing vegan mayonnaise, and dijon mustard, and a touch of lemon juice).
Combine the quinoa, millet, asparagus. Serve topped with dressing and some slivered almonds & fresh dill.


(As for the desserts... I'll leave the masterful baking to Christopher & Dan, Lydia, Sara, and whoever is the genius behind Cocoa V's confections.)

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