Food Day is a nationwide celebration and movement for healthy, affordable, and sustainable food. Please join us on October 24th to observe Food Day at Whole Foods Market Oakland Wellness Club, 230 Bay Pl., Oakland, CA. The Wellness Club is located inside Whole Foods Market, across from the bakery. Schedule of Events: 5:00-6:30-Vegucated Film Screening (in the lecture room) 6:30-7:00-Post-screening discussion with Wellness Club’s Health Educators and Oakland Veg (in the culinary room) 7:00-8:00-Cooking Class with Chef Alex Bury (in the culinary room) Space is limited. Please RSVP to or call 510.834.9800 ext. 290. More info:

Savory Pot Pie

By Alternative Outfitters

We use Smoked Apple Sage Field Roast Grain Meat Sausage as the “meaty” protein in this dish, but you can use any meat alternative or even cooked beans if you like. If you can’t find the sausage, we recommend MorningStar Farms Meal Starters Chik’N Strips or Lightlife Smart Strips Chick’n Style Strips.

Join us as we observe Meatless Monday at Oakland’s finest Italian restaurant, Italian Colors When: Monday, October 15, 7 p.m. Where: Italian Colors, 2220 Mountain Blvd., Oakland Info:


1 package frozen mixed veggies (approx. 10 oz)
1/3 cup vegan margarine such as Earth Balance
1/3 cup flour
1/3 cup onion (chopped)
1/2 tsp salt
1/4 tsp pepper
1-3/4 cup vegetable broth
2/3 cup non-dairy milk (can be plain soy, rice, or almond milk)
2 cups meat alternate (mentioned in the intro), cut into bite-size pieces

Frozen whole wheat vegan pie crust (We get them at Whole Foods, but you can use any frozen vegan pie crust, you just need one for the bottom and one for the top.)


Set out frozen vegan pie crust for about 20-30 minutes to thaw while you are preparing the rest of the ingredients.

Alternative Outfitters is a vegan boutique in Pasadena. They specialize in fashionable leather alternatives and cruelty-free products for men and women.

Preheat oven to 425 degrees Fahrenheit.
Melt margarine in saucepan over medium heat.
Stir in flour, onion, salt and pepper.
Cook, stirring constantly until mixture is bubbly.
Remove from heat.
Stir in broth and milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in meat alternate and veggies; remove from heat.
Pour the mix from the saucepan into the bottom crust. Cover with the top crust and crimp the edges so the liquid inside doesn’t escape from the crust while you bake it. Also make a few slits on top of the crust so the steam can escape.
Bake 35 minutes on a cookie sheet lined with foil until golden brown.
Let cool at least 10 minutes before serving.


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