American Vegan Society

Calling all young chefs! Join us in learning to make pita pizzas and banana ice cream!Cooking is a useful skill for all ages! Kids 6-12 years old can enjoy this event: an introduction to healthy snack making on Thursday August 15 at 2pm. We will learn how to make our own pita pizzas and the magic of healthy ice cream. Kids will craft summer-inspired paper flowers and strengthen social engagement with their peers! Sign-up kids by 8/12 so we can be ready with all the supplies you need! We look forward to meeting all of you and having fun together!

Learn how to make a variety of sensational vegan desserts with guest Chef Fran Costigan! Zoom available.If you are ready to learn how to make a variety of sensational vegan desserts, don’t miss this special class with guest Chef Fran Costigan, Director of Vegan Pastry at the Rouxbe Online Culinary School. She has selected recipes from her Essential Vegan Desserts Course to illustrate important foundational techniques using basic ingredients specific to vegan desserts.All recipes in this class happen to be gluten-free as well as vegan:Light Spiced Seasonal Fruit Kantan with Vanilla Pastry CreamChocolate Orange Tahini TrufflesSurprise Ingredient Gluten-Free Fudge Brownie

Activist Networking EventPhilly, come make friends, empower, recharge, and activate for animals!Join the fun with hosts: American Vegan Society, Revolution Philadelphia, and The Humane League.Learn more about local campaigns that are vegan with ahimsa. Network with like-minded individuals. Eat. Chat. Volunteer.There is no charge to attend this event, but donations are always welcome. This event will be sponsored by Fat Badger Bakery. They will be donating cookies for the event! Other foods will also be available for purchase.

This cooking demo, cultural meal, and interactive presentation is facilitated by Veggie Mijas Education Director.This cooking demo, cultural meal, and interactive presentation is facilitated by Veggie Mijas Education Director, Rebeca Cintron Olivencia-Loáisiga. The discussion will center on the importance of honoring cultural foods, how recipes change over time, and how ancestral knowledge shapes diasporic experiences. The recipes Asopao de Gandules (Pigeon Pea Rice Stew) and Agua de Jamaica (Iced Hibiscus Tea) are based on Caribbean, African, and American Indigenous cultural foodways. Reserve by January 23 to ensure appropriate samples will be available for all attendees.

https://www.meetup.com/blackphiladelphia/events/305903628/?utm_medium=referral&utm_campaign=share-btn_savedevents_share_modal&utm_source=linThe origins of soul food emerged out of struggle and survival mechanisms of enslaved African people in the Deep South. They were given scraps of animals, such as chicken feet and heads, pigs snouts and intestines, oxtails, and other leftover organs, low in quality and nutritional value. Using these, they refined African traditional recipes into dishes that have become staples in American food culture.To commemorate Black History Month, we will be paying homage to African American soul food traditions in a budget friendly, veganized way,Menu:Chicken (oyster mushrooms)Mac-n-cheezeKale GreensAll gluten-free, soy-free, nut-freeFebruary is Black History Month and Vegan Cuisine Month, so

Join Veggie Mijas Educational Director, Rebeca Cintrón Olivencia- Loáisiga at the American Vegan Center for a cultural cooking experience.This cooking demo, cultural meal, and interactive presentation is facilitated by Veggie Mijas Education Director, Rebeca Cintron Olivencia-Loáisiga. The discussion will center on the importance of honoring cultural foods, how recipes change over time, and how ancestral knowledge shapes diasporic experiences. The recipes Asopao de Gandules (Pigeon Pea Rice Stew) and Agua de Jamaica (Iced Hibiscus Tea) are based on Caribbean, African, and American Indigenous cultural foodways. Reserve by March 19th to ensure appropriate samples will be available for all attendees.