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Welcome to VegWorcester.com! We are a not-for-profit community group that advocates vegan living in Central MA (Want to know more? Read “What is VegWorcester?“).

On this website you’ll find a list of awesome vegetarian-friendly restaurants in the Worcester area, some great veg-friendly cafes and also some grocery stores. You can also keep up-to-date on local veg news and culture by reading the VegWorcester blog. Be sure to sign up for our email list.

Latest from the blog

November’s Recipe of the Month – Pumpkin Oatmeal Cookies

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This month’s recipe comes courtesy of one of my, and I’m sure everyone else’s, favorite vegan chef’s: Isa Chandra Moskowitz (make sure to buy her new book Isa Does It. It’s from her wonderful cookbook Vegan With a Vengeance, a cookbook that I think every vegan should own, if only for these cookies. These cookies are wonderful. They are chewy and soft, with just the right amount of spices. I brought them to a family reunion and barely got to have any myself, they went so fast! This recipe makes about 48 cookies.

Ingredients:

  • 2 cups all purpose flour
  • 1 and 1/3 cups rolled oats
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 and 2/3 cups sugar
  • 2/3 cup canola oil
  • 2 tablespoons molasses
  • 1 cup canned pumpkin, or cooked pureed pumpkin
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flaxseed
  • 1 cup walnuts finely chopped (almonds also work here, or you can leave them out entirely if you are allargic)
  • 1/2 cup raisins.

Directions:

  1. Preheat oven to 350 degrees and lightly grease two large cookie sheets.
  2. Mix together the flour, oats, baking soda, salt, and spices.
  3. In a separate bowl, mix together the other ingredients, except for the walnuts and raisins.
  4. Add the dry to the wet in three batches, folding in the raisins and nuts as you go.
  5. Drop by tablespoons onto the sheets, about an inch apart. Flatten the tops into a cookie shape. then bake for 16 minutes.
  6. Remove and cool on the sheets for 2 minutes, then transfer to cooling racks.

November 1, 2013   Posted in: Misc  No Comments

Burritos – October’s Recipe of the Month

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This month’s recipe is what I like to call a staple recipe. It’s something that can be prepared quickly, and is amenable to substitutions and additional ingredients. It’s not something that you would serve at a dinner party for example, but it is useful as a recipe to cook on a weekly basis, which is what I do. This recipe was given to me by a vegan from California named Rocio, you can find their personal webpage at skullxcrusher.tumblr.com The recipe is as follows, but it is rough, so feel free to play with it! You can add or subtract most vegetable to this, so find a combination you like. What I eat is listed below, but this also depends on which vegetables I have in my house.

Ingredients:

  • 4-5 red potatoes (These are irreplaceable in this recipe)
  • 1/3 cup oil
  • 2/3 cup water
  • 2 cups cooked rice (I prefer brown)
  • 1 onion
  • 2 cloves garlic
  • 2 large carrots
  • 1 head broccoli
  • 5-7 mushrooms
  • 1 pepper
  • 1 cup of black beans
  • Chili powder to taste
  • Rosemary to taste
  • Oregano to taste
  • Cayenne to taste
  • 1 packet sazon goya.
  • Vegan tortillas

Directions

  1. Begin cooking the rice, so that it
  2. Mix the water and oil together well. Add this to a non-stick or cast iron pan pan, and heat it up to medium high heat with the chopped potatoes. While the potatoes cook, add the rosemary and oregano.
  3. Chop up all the other vegetables while the water/oil mixture evaporates.
  4. Once the liquid is evaporated, add the other ingredients to the pan, along with the other seasonings to your own tastes. Add a lid and steam the vegetables until they are soft. Serve in the burritos with rice, and maybe some vegan cheese.

October 1, 2013   Posted in: Misc  2 Comments

Apple Cake – September’s Recipe of the Month

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This month welcomes the return of a hopefully more regular posting of VegWorcester’s Recipe of the Month series. This month’s recipe is one of my favorites, both in terms of simplicity and deliciousness. As many of you know, this time of year is apple season, and all over New England apples are being eaten raw, turned into pies, cobbler, cider, and being dipped in caramel. Unfortunately, as delicious as apple are, its impossible to eat them all, and sometimes they end up with bruises, and are unappetizing to eat raw.

Luckily, there’s another use for these apples, and its this recipe. This recipe is from the influential vegan punk cookbook Soy not Oi!, which helped me and likely thousands of other punks go vegan in the decades since it was published. The recipe is as follows, with some comments and tips from the times I’ve made it.

Raw Apple Cake by Audrey Creed

Ingredients:

  • 2 teaspoons Arrowroot powder (or equivalent egg replacer)
  • 2 teaspoons water
  • 1/2 cup Canola oil
  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 4 medium sized apples, peeled and diced (I find that bruised apples work fine here, and have used up to 8 in this recipe with no ill effects)
  • 1 cup chopped walnuts (optional but delicious)
  • 2 teaspoons baking soda.

Instructions:

  1. Preheat oven to 325 degrees.
  2. Mix the arrowroot and water together, this is your egg substitute.
  3. Mix all the other ingredients together (I recommend doing this with your hands, because it is sometimes difficult to mash the apples otherwise, and you really have to mush them well. Kids may also enjoy this part!)
  4. Put into a pan, either 9×12 or a cake pan. Cook for 45-60 minutes, testing for doneness with a toothpick. If it comes out clean, it’s done.
  5. Add icing or not, either way this cake is delicious!

September 1, 2013   Posted in: Misc  No Comments

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