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You're in the home stretch - 3 days and counting. All of us at the Animal Protection & Rescue League would like to send out a round of encouragement!



The Unique Benefits of Pineapple

Fall and winter are seasons with fewer fresh fruit choices than the bounty of summer. Still, there is no need to feel deprived. We are lucky that we can get excellent fruits all year long. These amazing foods are dense with phytochemicals, beneficial plant substances that are powerful antioxidants and protect your cells.

The fiber in fruit will help you feel full and eliminate toxins from your body. Fruit is highly portable and makes a great snack.

Pineapple is a juicy treat that is available year round. Bromelain is an enzyme that distinguishes pineapples from all other fruits. This enzyme has unique and powerful effects to support your health.

Bromelain is well-known for its ability to prevent and speed the healing of bruises, as well as fighting inflammation, infection, and cancer cells. Enjoy your pineapple fresh, as cooking destroys this enzyme. This fruit is just one example of how a whole foods, plant-based diet supports your health with the tastiest food on earth.



Try it twice

If you hated a particular food the first time, such as veggie burgers, try it again later. Use a different product brand, prepare it differently, or try different seasonings and spices. Not all products are the same, and you may prefer one product or style of preparation. For example, if you microwaved your veggie burger the first time, try grilling it the next.



Fruit Smoothie (serves 1) 

Recipe courtesy of Busy-Vegan.com

  • 1 1/2 cup fruit juice or nectar (any flavor)
  • 1 cup fresh or frozen organic fruit (try pineapple!)
  • 1/4 cup vanilla almond milk
  • 1 tbsp agave nectar

Place all ingredients in a blender and blend until smooth (about 30-45 seconds).

Tofu, Pasta, and Olives (serves 4) 

  • 16 oz soft tofu 
  • 2 tbsp olive oil
  • 2 onions, diced
  • 2 cups kale or spinach, chopped
  • 1 bay leaf
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/4 cup light miso
  • 1/3 cup kalamata olives (black), pitted and chopped
  • 1/3 cup green olives, pitted and chopped (or substitute sun-dried 
  • tomatoes)
  • 1 lb fettuccine, linguine, or other long noodles
  • Pepper to taste 

  1. In a small pot of simmering water, poach tofu for three minutes. Drain and set aside.
  2. In a skillet, heat oil over medium heat.
  3. Add onions, kale, bay leaf, basil, oregano and thyme.
  4. Cook, stirring occasionally, about 10 minutes or until onions are translucent, reducing heat to low after 3-4 minutes. 
  5. Discard bay leaf.
  6. In a food processor or blender, purée the onion mixture with tofu and miso until smooth and creamy (for a chunkier sauce, mix ingredients by hand). Stir in chopped olives. 
  7. Meanwhile, in a large pot of boiling water, cook pasta until tender but firm and drain.
  8. Immediately toss with tofu mixture and season with pepper.

More Recipe Ideas



The Vegan Family Cookbook: by Chef Brian P. McCarthy, presented by Lantern Publishing (ISBN: 1590560876)

This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite by Deborah Madison (ISBN: 0767904192)

Today's Veg Week Event

Movie Night: Vegucated
Today, Friday October 5 @ 7pm
Evolution Fast Food
2965 5th Ave., 92103

Part sociological experiment, part science class, and part adventure story, Vegucated showcases the rapid and at times comedic evolution of three people who share one journey and ultimately discover their own paths in creating a kinder, cleaner, greener world, one bite at a time.


Did you know?

"Livestock's Long Shadow - Environmental Issues and Options", a report released in November 2006 by the United Nations Food and Agriculture Organization, shows that livestock production is responsible for an incredible 18% of human-induced greenhouse gas emissions worldwide - more than all of the world's motor vehicles. The UN Intergovernmental Panel on Climate Change says we should eat less meat to curb global warming. Factory farms and animal agriculture are also major sources of land and water degradation. 


Great Iron Sources
  • Dried figs and apricots
  • Dark green vegetables (such as kale, collard greens, broccoli, bok choy)
  • Kidney beans
  • Nuts and seeds (pumpkin, sesame)


Visit sdvegweek.com for detailed information on all aspects of a veg diet. The site features nutrition info, recipes, tips, FAQs, and much more. You can also email us at vegweek@aprl.org


Animal of the Day: Norman

Considered byproducts by dairy producers, male calves are commonly left to die or sold at a pittance to be slaughtered for veal or raised for beef. 

Officers rescued this one-month-old, underweight and ailing with pneumonia, from neglect at the hands of a man who was raising him for slaughter. As Norman’s rescuers bottle-fed him and treated his illness, they couldn’t help but grow fond of their little charge. Determined to find him a safe home, one officer reached out to Farm Sanctuary, and Norman soon made the trip to our Northern California Shelter. More...


Fruit Smoothies

Photo courtesy of Busy-Vegan.com


About Us

Veg Week is a project of the Animal Protection and Rescue League (APRL).

Visit us at www.APRL.org or call 858-202-0147 for information.