Vegenista

Happy Memorial Day, everyone! I’m working on a feast of my...

Mon, 28 May 2012 12:32:17 -0700

Happy Memorial Day, everyone! I’m working on a feast of my own that I will share later, but in the meantime check out these gorgeous suggestions from Vegan Yack Attack.

yackattack:

8 Delicious Memorial Day Recipes

It’s not too late to make any of these delicious meals today, or even for the rest of the summer season!

Get them now at Vegan Yack Attack!

I had such a great time at yet another vegan cooking class with...

Sun, 27 May 2012 17:52:00 -0700

Calabacitas Tostadas & Mexican Red Rice

Mini Sweet Tamales

I had such a great time at yet another vegan cooking class with Chef Jenn Felmley at Sea Rocket Bistro yesterday.

I’ve taken several classes with Chef Jenn & they keep getting better & better. The theme for yesterday’s class: Vegan Mexican. Yes! I love, love, love, Mexican food & it’s one of my favorite foods to veganize. I can’t think of a better way to spend a Saturday afternoon than drinking an ice cold craft beer while preparing a vegan Mexican feast with friends.

Vegan Mexican Menu:

Mexican Red Rice

Hand Mashed Pinto Beans

Salsa Fresca

Guacamole Sauce

Calabacitas Tostadas

Mini Sweet Tamales

Looks awesome, right? I just had one question - what is “calabacitas?” For those of you in the dark like I was, calabacitas is a traditional Southwestern dish of sautéed summer squash, corn, onions & peppers, & can be enjoyed either as a side or as a vegetarian filling for tacos, or in this case - tostadas! As local squash is abundant at the markets this time of year, this is the perfect recipe to learn as we move into the summer months.

The participants broke up into groups separately preparing the tamales, beans & rice, & tostadas as separate teams. My Mom & I - “team Vegenista” - along with another lovely vegan gal, tackled the tostadas, which required a lot of prep - chopping veggies, sautéing veggies, & frying up tortillas. This is the kind of prep work I find relaxing, especially with an adult beverage in hand. When all the components came together, we plated the food & got down to business - feasting!

As always, Chef Jenn facilitated a fantastic feast & I got to walk away with a whole bunch of new recipes to add to my inventory. Lucky for you, Chef Jenn is allowing me to share the tostada recipe. Please note that some of the tostada components were made as separate recipes in class, but I included some recommendations for substitutions.

“Chef Jenn’s Calabacitas Tostadas”

Calabacitas

2 Tbsp. Coconut Oil

1 small zucchini, small diced

1 small yellow squash

2 cloves garlic, minced

2 roma tomatoes, seeded & small diced

1 cup onion, small diced

1/2 cup fresh corn

1/2 cup roasted poblano pepper, peeled, sedded & small diced

1/2 cup Daiya shredded cheese (we used the pepperjack shreds)

1/2 cup almond milk

2 tsp cornstarch

1 tsp fresh oregano, chopped

Salt & pepper to taste

Heat the oil in a large sauté pan over medium heat. Add squash mixture & lightly season with salt & pepper. Cook until the squash just begins to soften, about 5 minutes

Stir in garlic, tomato, onion, corn, poblano pepper & 1/4 cup water. Cover, reduce heat to low, & simmer about 5 minutes (or until vegetables are tender).

In a small bowl, combine almond milk & cornstarch; stir to dissolve.

Increase heat to medium, remove lid & stir cornstarch & almond milk mixture into the sautéed veggies. Cook until the sauce begins to simmer & thicken.

Turn off the heat & add in both types of cheese. Add oregano & season to taste with salt & pepper.

Tostada Shells

6 (6 inch) corn tortillas

1/2 cup peanut oil

Heat 1/2 cup oil in a heavy small skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice & pressing with tongs to immerse, until golden brown 45 to 60 seconds per tortilla. Drain briefly on paper towels.

Tostada Fixings

1 1/2 cup mashed pinto beans (recipe made in class, I would recommend Amy’s refried beans as a simple alternative)

1 cup avocado sauce (recipe made in class, use your favorite guacamole)

1/2 cups Salsa Fresca (recipe made in class, use store bought or your favorite recipe)

Garnishes

1 cup cabbage, sliced thin

1/2 cup radishes, sliced

Spread tortillas with a layer of refried beans, top with Calabacitas & garnish with cabbage & radish slices. Serve with a dollop of guacamole & salsa fresca.

I cannot wait to make calabacitas again for tostadas, taco, or burrito filling, & as we do Mexican food themed birthdays in my family, I am excited to have a new recipe to add to the mix!

Chef Jenn teaches vegan classes at Sea Rocket every few months, & rumor has it the next class will be French themed (thanks to my Mom’s suggestion) in July, for Bastille Day. I’ll keep you posted, but in the meantime check out Chef Jenn’s website for more info on upcoming classes.

Meat is Murder & Moz is King

Sat, 26 May 2012 10:21:00 -0700

I wish I could take credit for this photo. I wish I had been that close to the stage when I saw the...

I am very excited to share the latest concept from LOVELIKEBEER,...

Fri, 25 May 2012 19:42:00 -0700

I am very excited to share the latest concept from LOVELIKEBEER, a charitable organization that’s been bringing awesome vegan food & craft beer pairing dinners to restaurants around San Diego. They are kicking off their 1 year anniversary by introducing the first dish in their new “Menu Series” launcing at Sea Rocket Bistro in June. Read more from their press release:

LOVELIKEBEER’s “Menu Series” is a project aimed at supplying San Diego & LOVELIKEBEER’s fans & aficionados with full time access to the creative culinary plates the pop-up beer dinner events are known for. Our master plan is to infiltrate & invade the menus of multiple craft beer eateries across San Diego with permanent vegan food items over the course of the next year, all carrying forth the LOVELIKEBEER mission: Craft Beer paired with Artisan Vegan Cuisine for a charitable purpose.

The first dish of our menu series is a collaboration with Sea Rocket Bistro & new executive chef Tommy Fraioli, a Spicy Kimchee Barbecue Grilled Seitan with house-made kimchee & a kimchee barbecue sauce served with grilled corn, green beans, & local citrus. We’ve paired the dish with Green Flash’s Hop Head Red, a locally brewed & award winning Red India Pale Ale & this is a HUGE, bold, spicy & altogether bombastic pairing! Proceeds from the dish, each time y’all order it Sea Rocket Bistro, will be donated to Seeds@City, an urban farm located on the San Diego City College campus which empowers young, urban farmers and cultivates hope by training SD City College students in sustainable, local community agriculture.

I am super excited about this pairing & absolutely love the idea of putting a “permanent” item on the menu. The food at their events has blown me away, & I often find myself wishing I could experience it all over again. It will be awesome to be able to enjoy this new dish as often as I want.

To celebrate their anniversary & the launch of the new menu series there will be an impromptu event on Thursday, June 14th at Sea Rocket Bistro. Come out, meet they guys behind LLB, enjoy some craft beer & awesome vegan food.

And stay tuned for a little “retrospective” I’ll be putting together with some of the highlights of their first year in existence & the inside scoop about at what they have up their sleeves for the coming year.

HAPPY BIRTHDAY, STEVEN PATRICK MORRISSEY!!!!! I am beyond...

Tue, 22 May 2012 12:01:19 -0700

HAPPY BIRTHDAY, STEVEN PATRICK MORRISSEY!!!!!

I am beyond elated to spend this evening celebrating the birthday of the legendary MOZ with him at tonight’s San Diego show!!!!

Yaaaaaaaaaaaayyyyyyyy!

Vegan Spinach & Squash Blossom Quesadilla

Mon, 21 May 2012 21:49:00 -0700

As the summer squash crops are beginning to appear at the farmers’ market, so are their...

My Favorite Cashew Cheese & a Parisian Inspired Salad

Sun, 20 May 2012 17:52:00 -0700

In addition to the inevitable (& irritating) protein question, I am also often...

I just wanted to say as a fellow vegan and sustainable nut, I think you're awesome and keep it up :)

Sun, 20 May 2012 17:50:08 -0700

Thank you so much :)

Casa de Luz San Diego Grand Opening!

Wed, 16 May 2012 17:28:00 -0700

San Diego friends listen up! Even though they opened several months ago, Casa de Luz is having a...

I was a naughty blogger at the LA Vegan Beer &...

Tue, 15 May 2012 22:01:00 -0700

Seabirds Truck

Seabirds Menu

Kev's exctied about cupcakes.

Vegan Cupcakes by Life is Sweet Bakeshop

Tofu Bahn Mi from Mandoline Grill

Vietnamese Nachos from Mandoline Grille

The Frankenstand!!!

Creepy Cuties of the Frankenstand

Andi

Me & Kevin

I was a naughty blogger at the LA Vegan Beer & Food Fest this past weekend. I ate my way through it with reckless abandon, but barely documented any of it. I had a fully charged battery & well intentions, but I just didn’t make it happen. Apologies.

Truth is, sometimes I don’t want to be “that blogger person.” The one that lets my food get cold while I try to get that perfect shot, the one that tells everyone “hands off the food” until I get said perfect shot, the one that turns everything into a photo-op, the one that misses the party because she’s hiding behind the camera the entire time. So at the LAVBF I decided to kick back & enjoy the party. And it was a blast!

I had the pleasure of making the trek from SD to LA with the LOVELIKEBEER boys. In exchange for my driving they treated me to the food & I absolutely took advantage of that. First stop: The SEABIRDS Truck! I’ve been reading & drooling about Seabirds forever. So intrigued by the Jackfruit Tacos, & dying to try everything else they create. We ordered almost everything on the menu.

My faves:

Spinach Artichoke Dip - spinach, artichoke hearts, white beans, panko, served with truck made corn chips. Yum! I’m a sucker for anything artichoke & a creamy dip is one of my favorite indulgences.
Chipotle Jack Tacos - grilled jackfruit, chipotle sauce, pickled red onion, & mango salsa. I’ve never had “pulled pork,” but everyone who had said the texture is spot on. I don’t really know how I feel about that, but I do know that these were so tasty, & full of spicy flavor.
Avocado Beer Battered Tacos - fried avocado, creamy jalapeno-cilantro sauce, red onion, & cabbage slaw. One word: heavenly. I could happy live inside that tortilla filled with that fried creamy goodness.

My friend Kevin, my guest blogger Andi’s husband, ordered up a bunch of yummy cupcakes from Life is Sweet Bake Shop, who offers their decedent desserts via Seabirds. He ordered one of each of the day’s special offerings:

Chocolate Stout Cupcake & Buttercream,
Blue Moon Cupcake with Orange Buttercream
Chocolate Stout Cupcake with Peanut Butter Buttercream.

Clearly by the look on his face above he is beyond excited, & with good reason - these cupcakes were to die for! After gorgefest part one, we settled our tummies a bit for round 2 & then hit up the Mandoline Grill Vietnamese Truck& shared the:

Tofu Bahn Mi - cucumber slices, pickled carrot & daikon, cilantro, jalapenos, vegenaise, & scallion oil.
Vietnamese Nachos - cripsy tortilla chips with jalapeno, mint, cilantro scallion oil, & vegan Sriracha aioli.

The Bahn Mi was good, but for me tops the one from San Diego’s Miho Gastrotruck. I did, however, love the Vietnamese Nachos. Sriracha aioli, what’s not to love?!

I’d pretty much reached my limit before a friend of the group handed me the uneaten 1/2 of his hot hog from The Frankenstand, LA’s horror movie themed vegan hot dog cart. I have a (not so secret anymore) dream of having a vegan hot dog cart. I have a thing for veggie dogs. So when I started to research the idea, I came across The Frankenstand & was instantly intrigued by their quirky concept & simple menu. You order the frank of your choice & load it up with your preferred fixins. I’m not sure what frank my friend ordered, but it was so good that Andi & I decided to create & split our own. We ordered “The Franken” sausage with sun dried tomato & basil. Super, super yum & only confirms my desire to be a vegan hot dog cart entrepreneur.

As the day progressed, I managed to indulge in a stout & vegan chocolate ice cream float, french fries, more cupcakes, fried plantains, & the famous “Buffalo Style Cauliflower” from Mohawk Bend. Want more now please!

So that’s how one eats her way through a vegan food fest. And maybe next year I’ll arrange to stay the night in LA so I can actually enjoy the beer too! While pretty much everything that I stuffed in my face was amazing, I must say that my favorite of the day were the Avocado Tacos from Seabirds. Ridiculously delicious. This was the most fun I’d had in quite a while & wish this was happening every Saturday for the rest of my life!

I’m already counting the days until next year!

Happy Mother’s Day to all the mommies out there!...

Sun, 13 May 2012 21:03:00 -0700

Happy Mother’s Day to all the mommies out there! I’m a dog mom, does that count? I spent the day with my family, honoring my Mom & Grandma up in our mountain vacation home. We decided to keep it simple with a “Make Your Own Sandwich Bar.” Among the meats & cheeses for the non-veg crowd, was our “vegan club station:” focaccia, Vegenaise, Follow your Heart Mozzarella, smokey tempeh bacon, smoked tofu, tomato, onion, arugula & micro-greens.

I didn’t think I could eat anything after yesterday’s gorgefest at LAVBF (more on that coming soon) but it’s hard for me to pass up a tofu club, especially when I can make it just how I like it! And yes, I ate the whole thing! For dessert? Cupcakes of course! ”Lemon Creme Blueberry Cupcakes” from VCTOTW to be exact. I’ve done nothing but feed my face this weekend. Tomorrow? Green juice & hot yoga! :)

Calling All Angels...

Sat, 12 May 2012 00:03:00 -0700

As one of the main premises of this blog is to spread seeds of compassion, I’ve urged you to...

I’m really excited to check out this awesomeness...

Fri, 11 May 2012 07:41:59 -0700

I’m really excited to check out this awesomeness tomorrow!

quarrygirl:

the LA vegan beer & food fest hosted by the roxy, tony’s darts away, and yours truly is tomorrow! get your tickets now before they sell out: http://roxy.la/LAVBFtix

seriously, this is the funnest day of the year: unlimited beer, more vegan food than you could possibly try, and live music! the video above is from last year’s fest, and this one is going to be even bigger and better.

this year’s food vendors include: doomie’s, seabirds truck, the frankenstand, fresh fries truck, mandoline grill, corazon de jah truck, mama’s tamales, plant food for people, southern fried vegan, amanda’s bakery, mohawk bend, tony’s darts away and golden road pub! plus madeleine bistro is making the ice creme for the motherfucking BEER FLOAT stand. it’s gonna rule.

Who else is going?

Confession: not all of my meals are as well planned out as...

Wed, 09 May 2012 22:14:00 -0700

Confession: not all of my meals are as well planned out as they seem. Sometimes they are thrown together with mere laziness & happenstance, as was this random weeknight pasta dish. I had a long day, & didn’t particularly feel like running to the store to make what I had originally planned, but one thing was for certain - I wanted comfort food.

Comfort food for me typically consists of risotto or some kind of pasta dish. After Anna told me about her dinner (pasta with garlic, chard & tomatoes) I found myself wanting exactly that. Only, I didn’t have chard, but I knew I had to have something that would act as a reasonable substitute.

A quick look through my fridge & I found: arugula, basil, grape tomatoes, & the leftover mixture from the PPK’s Beet Burgers I made last week. I’d already made my mind up about the pasta, but knew the window of opportunity on the burger mixture was narrowing. So, I rolled the mixture into little “beetballs” & baked them in the oven for 20 minutes at 400 degrees. While the “beet balls” were baking, I boiled the whole wheat spaghetti, then sautéed a clove of minced garlic until fragrant, tossed in some halved grape tomatoes & let them cook until softened, & then added the arugula, allowing it to cook until just wilted. When the pasta was al dente, I drained it & tossed it in the saute pan with the veggies & a bit of pasta water. I finished it with a drizzle of EVOO, chopped fresh basil, red pepper flakes, & a sprinkle of “nooch.”

Comfort cravings sated.

Vegan Strawberry Muffins

Tue, 08 May 2012 07:39:08 -0700

Good Morning! Sometimes it takes a little more than a green juice to get me going....

Review & My First Giveaway: PureFit Nutrition Bars

Mon, 07 May 2012 06:41:00 -0700

A few weeks ago PureFit contacted me to see if I would be interested in reviewing their bars &...

Well…here they are! My very own Cinco de Mayo “Raw...

Sat, 05 May 2012 20:11:00 -0700

Raw Vegan Tacos

Well…here they are! My very own Cinco de Mayo “Raw Taco Fiesta” thanks to the recipes on My New Roots.

I was dog-sitting for my neighbor today & when she came to pick up her pup she asked what my plans were for the evening. The look on her face when I replied “making raw tacos” was priceless, I wish you could’ve seen it. You see, we’ve never had the “diet discussion,” so I can only imagine that she thought I was making “raw beef” tacos. When I explained to her that I was making “vegan tacos” with “raw walnut meat” she looked even more perplexed. Bless her little heart. Some people just don’t understand.

I actually prefer “walnut meat” to the processed soy alternative. My Mom & I learned make a killer raw quinoa & walnut meat at a cooking class last year, which is our new go-to. This “meat” is just as yummy, but actually much simpler to prepare - raw (unsoaked) walnuts, cumin, chiptotle powder, nama shoyu, & olive oil, pulsed in a food processor & viola - raw walnut taco meat! I also made the raw salsa & cashew “sour cream.” Even though I have a Vitamix, I found the cashew cream sauce more challenging to make without having soaked the cashews prior. Nevertheless, it turned out just fine. I used savoy cabbage leaves as my taco shells, fastening the tacos with a toothpick so they would stay together.

This was my first time ever having totally raw tacos, & I must say I am hooked. The walnut meat, salsa & cashew sour cream have so much flavor that a tortilla shell is certainly not missed. The crunchy cabbage shell is just a vehicle for the goodness that lies inside! Besides, I had 3 tacos & I’m not feeling the belly bulge. No food coma here, which is awesome since I’m about to put on my dancing shoes & boogie-woogie to some disco tunes.

Enjoy the supermoon tonight, everyone! It’s a great time to let go of what is holding you back & set some new intentions.

Raw Tacos for Cinco de Mayo

Sat, 05 May 2012 16:34:00 -0700

Happy Cinco de Mayo & SUPERMOON tonight! Raw Taco Fiesta (photo via) Cabbage...

Massaged Kale Salad with Avocado, Apple, Radish & Pepitas

Fri, 04 May 2012 20:46:00 -0700

I love kale. What’s not to love? This superfood one of the healthiest greens around....

I think I always open my 1st of the month’s posts with...

Wed, 02 May 2012 18:31:00 -0700

I think I always open my 1st of the month’s posts with this, but can you believe another month has passed? Yep, it’s May, already. April flew by for me, perhaps because I was lucky enough to be on spring break for the first 2 weeks, & I have a feeling May will fly by just as quickly, as there is so much going on! Here are some awesome events & happenings in San Diego & beyond:

Saturday May 5th: San Diego Human Society Walk for Animals. Help support homeless animals! This one day event is suitable for the entire family, along with well-mannered pets, to raise funds for the San Diego Humane Society’s programs & services.

Saturday May 5th: Vegan Cinco de Mayo at Aztec Brewing Co. Celebrate Cinco De Mayo VEGAN Style with Southern Fried Vegan! 6 Types of vegan tacos, vegan california burritos, delicious vegan veer, & vegan fried ice cream.

Saturday May 12th: 3rd Annual Los Angeles Vegan Beer & Food Festival. rumor has it this is going to be the biggest & best one yet. Presented by The Roxy, Tony’s Darts Away & Quarrygirl. Admission includes unlimited craft beer, vegan bands, food for sale from local vegan businesses & vegan food trucks. Advance tickets on sale now. Proceeds to benefit California Wildlife Center. Don’t miss this!

Sunday May 20th: Worldfest Los Angeles 2012. WorldFest is a solar-powered celebration of music, the environment, animals & humanity. The festival will be held at the beautiful outdoor setting of Woodley Park in Lake Balboa, CA. The combination of great music, empowering speakers, environmental, humanitarian a& animal welfare non-profits, kids’ activities & a delicious food court make for an earth-friendly experience that is sure to be inspiring and enjoyable for all.

Tuesday May 22nd: Morrissey at the Valley View Casino Center. Our very favorite animal-loving vegetarian crooner is celebrating his birthday in San Diego!

Sunday May 26th: Vegan Mexican Hands-on Cooking Class. Join Chef Jenn, culinary nutritionist & local cooking school teacher, for a Vegan Mexican Fiesta,hands-on pop-up cooking class at Sea Rocket Bistro, featuring a totally vegan Mexican meal, along with a local craft beer pairing. A unique hands-on cooking experiences with great vegan recipes, enlightening food tips, & a fun time for all. Students sit down together for a communal dinner after all recipes have been completed. Class is limited to 15 students, & the cost is $57 all inclusive of food, beer pairing, tax, & culinary instruction…what a deal! Menu: Mexican Red Rice. Hand Mashed Pinto Beans.Calabacitas (Summer Squash & “Cheesy” Corn). Tostadas with Salsa Topped with Avocado & Cilantro Sauce. Sweet Tamales with Coconut Cream Drizzle.

As always I will be updating this post as new events pop up, so check back throughout the month. Happy May!