Category Archives: Fundraising
Tickets are on sale now for our vegan wine and cheese tasting! Join us on October 5th as we feature local wine from Klickitat Canyon Winery, and pair it with delectable vegan
cheeses and fruit. Klickitat Canyon is an eco-friendly winery located in Stevenson, Washington on the Columbia River Gorge. All of their wines are 100% vegan. From barnivore.com:
“All of our wines are completely vegan without any additives or chemistry at all. Our wines are unfiltered and living. They contain beneficial microbes for a healthy lifestyle. We ferment our grapes on their native yeasts and use a very sustainable form of agriculture called “Eco-dynamic Agriculture”. With this methodology we run the vineyard as if it were part of the native ecosystem. We time activities so as not to disturb ground-nesting birds and we plant native flora among our vines. This form of agriculture allows us to rely on nature’s natural forms of pest-control for our benefit and create a harmonious relationship with our land.”
Where: Washington building in downtown Tacoma – 1019 Pacific Ave, Tacoma WA 98402
When: Wednesday, October 5th 6pm-8pm
Tickets: $10 – Purchase tickets here.
*PLEASE NOTE* This event is 21+. ID’s will be checked at the door.
All of the proceeds of this event will go directly to Cupid’s Landing, and thus bringing us that much closer to making this farm animal rescue a reality. If you have any questions, please contact us. If you can’t make it to the event but would still like to donate, you may do so here.
This Saturday, June 9th, Cupid’s Landing is putting on a free presentation located at Marlene’s Market and Deli in Tacoma called, “The Power of Plant Based Eating: The most important presentation you will ever here!” We will have a table set up to accept donations and hand out literature. Read more about it here.
On Sunday, June 17th Cupid’s Landing will be hosting a garage sale to benefit the project. The sale will now also be doubling as a free vegan BBQ! If you are in the Tacoma area, stop by for some great deals and free grub, thanks in part to Tofurky, Field Roast, Gardein, Follow Your Heart, and Townshend’s Brew Dr. kombucha for donating food items to share. We are still accepting donations of items to sell. If you would like to donate or if you have any questions, contact me. All of your donations are tax deductible.
We’ve got some really cool ideas for events coming up, so stay tuned for that! If you’re interested in volunteering at any of the events, please contact me.
This BBQ Green Bean Casserole recipe is easy and delicious, and it’s always a huge hit! It steps away from the typical cream of mushroom recipe, and instead uses an easy homemade tangy, creamy BBQ dressing.
- Enough broth or water for the green beans to boil in
- 1.5 lbs of green beans, ends trimmed and cut into 1" pieces
- 1 can or 1.5 cups chickpeas
- 2 cups frozen corn
- Upton's seitan bacon, cut into small pieces
- 1/2 cup white vinegar
- 1 16 oz jar original Vegenaise
- 2 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic salt
- 2 tablespoon onion powder
- 2 tablespoon ketchup
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoon cornstarch (optional)
- 2 tablespoon bbq sauce
- 1/3 cup panko breadcrumbs
- 1/3 cup vegan Parmesan style topping (Follow Your Heart, Go Veggie, etc.)
- 1 tablespoon canola oil
- Combine all dressing ingredients
- 2. Mix with a wire whisk until combined (or use a blender).
- 3. Let sit for at least an hour, or overnight. Allow dressing to come to room temperature before using.
- Preheat oven to 350 degrees. Bring the vegetable broth to a boil. Boil the green beans for about 20 mins, strain.
- In a large bowl, combine green beans, chickpeas, corn, and seitan; mix to evenly distribute everything.
- Add the green bean mixture to an 8-inch square baking dish. Pour dressing over the top. Bake in preheated oven for 10 minutes.
- *For the breadcrumb topping: Combine in a small bowl. Pour over top of casserole prior to cooking, broil for 1-2 minutes at the end of cooking.
- The Upton's Seitan Bacon is optional, but it goes so amazingly well with this recipe! It has a subtle BBQ flavor, which makes it more suitable for this recipe than other vegan bacon products.
I have some very exciting news to share! On Saturday, July 9th, Dr. Joanne Kong will be in Tacoma to give a joint presentation with Bonney Lake’s Paula Furner called: “The Power of Plant-Based Eating: The Most Important Presentation You Will Ever Hear!” This is a free presentation on how eating a greener diet can benefit your health and the planet. It will take place at Marlene’s Market and Deli in Tacoma from 10am-12pm. Donations will be accepted to support Cupid’s Landing! There will even be some goodies to give away to those who donate.
Dr. Joanne Kong is a vegan, environmental activist, and professor at the University of Richmond, VA. She gives presentations around the country for colleges and community groups. During this presentation, Dr. Kong and Paula will discuss “the critical impacts that animal agriculture and meat consumption have upon the environment, the other living beings with whom we share the planet, and our health. Our perceptions in regards to animals and diet, shaped by factors such as habit, culture, and social conditioning, have distanced us from the unnecessary suffering of billions of animals killed every year for food. Going greener with your diet is an opportunity to become more consciously aware of our choices and connections to the world around us, and rekindle the center of kindness and compassion that resides within each and every one of us.”
This is an exciting opportunity that will take our fundraising, networking, and spreading the word about Cupid’s Landing to the next level. All of the fundraising thus far has taken place in my living room while giving casual vegan cooking demos. With this presentation, we will reach a larger audience comprised of people who have never heard of Cupid’s Landing before, at a professional venue with experienced and well educated presenters. To say I am excited is an understatement!
Speaking of cooking demos, the next one will take place this Friday, June 10th at 1pm. This time we will explore fermentation! Pickles, kimchi, sour beets, and kombucha are all on the menu. I would love to see you at both of these events! If you have questions, feel free to contact me. Spread the word, and bring a friend!