American Vegan Society

Ahimsa Lights the Way!
Vegan Cuisine Month
Vegan meals are growing in popularity, and we thank everyone who is helping advance this trend.

Vegan Cuisine Month (February) is a time to praise those who have brought vegan food into esteem, a time to share its bounty, and a time to help fulfill its promise.

People are:
  • Eating great vegan meals out.
  • Organizing/attending culinary events
  • Setting world's records (photo: heaviest banana split!)
  • Learning vegan cuisine history
  • Teaching/taking cooking classes
  • Embracing new choices at the dining table

Be inspired with ideas from
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Dating Vegans 
Recipes for Relationships

Wondering what to give a vegan Valentine?
Dating Vegans book has ideas and solutions
for questions that arise all year.

Dating Vegans is for everyone in a relationship vegan-with-a-nonvegan or anyone who has a vegan friend. Anne Dinshah boldly tackles social issues with stories from real people, insights, and recipes. Better than a romance novel whisking readers away to fantasy, this book is a catalyst for reevaluating interactions. It’s all in a format designed to be easily read a bit at a time anywhere: in a park, on a train, at the beach, or waiting for a date. Or you can read the whole book as a one-night stand!   
Purchase your copy of Dating Vegans (phone AVS 856-694-2887 if it's a last-minute Valentine gift). Stories and recipes are sure to please! We suggest also making the brownies recipe below.
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American Vegan

Accelerating Vegan: Andy Lally on the cover.

Inside: Ethical Dilemmas, Connecticut Restaurants,
Candle Cafe Recipes, Language Matters, & much more...

Winter 2016 issue coming to members soon!

Give the gift of American Vegan to your vegan-curious friend or subscribe at
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Takedown Chocolate Brownies
Yield: 12 brownies

1 large sweet potato or medium yam, chopped
1 cup vanilla (or plain) soymilk
1/4 cup vegetable oil
1 1/2 cups raw cane sugar crystals
1 1/2 cups unsweetened cocoa powder
2/3 cup whole wheat pastry flour
1/4 teaspoon baking soda
3/4 cup vegan chocolate chips
Preheat the oven to 350 degrees F.
Lightly oil a 9 x 13-inch baking pan.
Put the sweet potato in a medium saucepan,
add 1 cup water, and bring to a boil over high heat. Reduce the heat to simmer for 30 minutes, or until the sweet potato is tender and a knife can slide in easily. Drain and cool.
Meanwhile, combine the sugar, cocoa powder, flour, and baking soda in a large bowl. Scoop the sweet potato flesh from the skin into a medium bowl, and mash it. Add the soymilk and oil and mix well.
Add the sweet potato mixture to the cocoa mixture and stir until evenly combined. Fold in the chocolate chips. Pour into the prepared baking pan. Bake for 35 minutes, or until a toothpick inserted about 1 inch from the edge comes out clean. Cool, cut into approximately 3-inch square brownies, and serve.
American Vegan Society (AVS) is the longest-running vegan organization in the U.S. 
AVS has been 501(c)(3) since 1960, working toward a compassionate world.
56 Dinshah Lane, PO Box 369 | Malaga | New Jersey | 08328