tag:blogger.com,1999:blog-10519500737755260032024-03-12T20:53:31.326-04:00River City VeganRiver City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-1051950073775526003.post-75349824209154217272013-04-25T13:53:00.001-04:002013-04-25T13:54:50.258-04:00ANNOUNCING A NEW CLASSMay 8th: Vegan Cooking<br />
6:00 p.m. To 8:00 p.m.<br />
At: River City Vegan's Kitchen<br />
1707 Rawlings Street<br />
Richmond, VA, 23231<br />
$10 suggested donation<br />
<br />
Class size limited to 8 participants. <br />
Register by emailing: jen@rvavegan.com<br />
Please let us know if your registration status changes so that those on a wait list will have the opportunity to attend if you cannot<br />
<br />
Class Description: Vegan Cooking<br />
<br />
Prepare a three-course vegan meal. Learn the nutritional benefits from the ingredients used while improving your knowledge of flavor profiles and cooking methodology. Enjoy your creation with a sit down meal after the class has concluded.River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-54573843216383772572012-06-10T09:42:00.000-04:002012-06-10T09:42:17.004-04:00Richmond Vegetarian Festival 2012I'll be a speaker at this year's Richmond Vegetarian Festival.
Here is a link to the page: <a href="http://http://www.veggiefest.org/entertainment/enter_speakers.html">http://www.veggiefest.org/entertainment/enter_speakers.html</a>
Here is a summary of what we will be doing:
<b>
"Vegan 101: Making a Quick and Easy Balanced Vegan Meal (Cooking Demo)"</b>
So <b>THIS</b> is where you get your protein! In 45 minutes you will learn what foods contain essential nutrients needed for a healthy diet, what the vegan pantry should never be without, and where to stock up on these items. Using fresh, local, seasonal ingredients, we will go over flavor combinations, and preparation methods to create a fabulously delicious meal that everyone at your table will be sure to enjoy.
Blogger and Vegan Chef, Jen has been a vegan for over six years. She has worked with area non-profits to help educate communities on the benefits of a vegan life style. She most recently began teaching a bi-weekly Vegan 101 cooking class through the <a href="http://http://www.facebook.com/PeoplesSchoolRva">People's School of Richmond,</a> and has also taught vegan cooking classes at the William Byrd Community House, been featured in Style Weekly and on two local news stations for her vegan cooking. Always a foodie, she is known amongst her friends as the girl who "could make me vegan if she cooked my meals". She spends her time trying out new recipes on willing participants, updating her blog, answering random questions about veganism as featured on "Ask a Vegan Chef" on the vegan.org website, playing with her pup and planning her upcoming wedding this September... vegan wedding cake, anyone?River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-87623724012088238062012-04-02T10:39:00.000-04:002012-04-02T10:39:25.909-04:00Ask the Vegan Chef<div dir="ltr" style="text-align: left;" trbidi="on">Vegan Action, <a href="http://www.vegan.org/">http://www.vegan.org/</a>, has a new website! They also have a new in-house chef. River City Vegan is now the official "Ask the Vegan Chef" on their vegan.org website!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.vegan.org/"><img border="0" dea="true" height="46" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWY-AKACEzvuLZey_F5m07_9zyM6aSbVEc4LhssTIdDrEh3UbXnBt9WjVYSkSs8PGqZ1FDSh8sKB7JDa8ZFMjOu9n52Bs1uRh44eUJmSRZoRHe5Cse1p56sBXrtklKK_wouPJsreY9ggE/s320/vegan+action.png" width="320" /></a></div>So. If you have any cooking, baking, foodie type questions, just ask away! I'll be happy to answer, or dig around and find your answer.<br />
<br />
This is going to be fun!<br />
</div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-54421354733933269542012-01-23T17:50:00.012-05:002012-01-24T14:50:15.496-05:00Pot Pie... made from scratch and vegan, too!<div dir="ltr" style="text-align: left;" trbidi="on">This is an easy pot pie recipe that is almost naturally vegan. I made this last Sunday when we had dinner company. It's a crowd pleaser, and is pretty much fool proof. Use common sense though. I tend not to measure the flour and almond milk ratio, so basically try and make a one pan white sauce and you'll be okay.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBm6hdMKFzrPGPEgzFTNBBb8rp6oC1LtGYJziNGiMaeGNZKg54v3LqUKYwJJvDgp4xjS3O2f1i0DQzkIf-pJ640lmnozsxR1UBiqUoLlWIl-Z3zkTJ6Nr4k2XuuSI64RzcZXkIekiQcw/s1600/potpie3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBm6hdMKFzrPGPEgzFTNBBb8rp6oC1LtGYJziNGiMaeGNZKg54v3LqUKYwJJvDgp4xjS3O2f1i0DQzkIf-pJ640lmnozsxR1UBiqUoLlWIl-Z3zkTJ6Nr4k2XuuSI64RzcZXkIekiQcw/s320/potpie3.jpeg" width="240" /></a></div><strong>First the crust:</strong><br />
2 cups flour<br />
2/3 cups vegetable shortening<br />
6 tablespoons of water<br />
pinch of salt<br />
<br />
Preheat the oven to 325.<br />
<br />
Cut the shortening into the flour and salt. Once the dough is the consistency of pea sized crumbs, add the water and mix into a dough ball.<br />
<br />
Roll onto a lightly floured surface and with a floured rolling pin flatten till it is wide enough to cover the bottom of your pie pan and lay flat across the top too. Roll up around the rolling pin in order to lay across the pie pan. Cut off excess dough and reform into a ball, lightly coat with olive oil and wrap in plastic. Set the ball aside for now. <br />
<br />
Bake the shell for 15 minutes, then set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4I3c_2RLv4QZ1jGjqGztkiAHKG6j_KoZ3ppgTKujG3jz-vtXgfxrWtexG_yr3vWV2h9My7hF2D3Asu8_wSTv2bEjG2zhoEVPVHAtsbXGsCSs-TPvNuDa6vyAul3ejPRHdrmTv2HCyd0/s1600/potpie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4I3c_2RLv4QZ1jGjqGztkiAHKG6j_KoZ3ppgTKujG3jz-vtXgfxrWtexG_yr3vWV2h9My7hF2D3Asu8_wSTv2bEjG2zhoEVPVHAtsbXGsCSs-TPvNuDa6vyAul3ejPRHdrmTv2HCyd0/s320/potpie1.jpg" width="320" /></a></div><br />
<strong>Filling:</strong><br />
<br />
Dice one baking potato, 3 carrots, 2 celery stalks. <br />
1/2 cup frozen peas<br />
4 garlic cloves diced<br />
1 1/2 to 2 cups veggie broth<br />
1 can cannellini beans<br />
Olive oil or vegan margarine<br />
Almond milk<br />
1/2 cup flour approximately<br />
Summer savory herbs (or thyme, sage, marjoram)<br />
Salt and pepper<br />
<br />
Sauté fresh diced veggies and garlic in olive oil or vegan margarine with herbs. Add veggie broth, bring to a boil and then simmer for about 10 minutes. Add more broth if needed. Potatoes should be just tender. Add peas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAsXMVXOy9Kdr1Pwo6LpvvslCNYBpQZ6iYhfQntFsRfYkO9knEr3BLeQUJU5woIMyIIPqOz_7Xxq7lFqf1-fdpXT_3HideaAhl5m5lxurEme9bm_83T3Z5IANw4qGPPvqdW1FTT97qFU/s1600/potpie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAsXMVXOy9Kdr1Pwo6LpvvslCNYBpQZ6iYhfQntFsRfYkO9knEr3BLeQUJU5woIMyIIPqOz_7Xxq7lFqf1-fdpXT_3HideaAhl5m5lxurEme9bm_83T3Z5IANw4qGPPvqdW1FTT97qFU/s320/potpie2.jpg" width="320" /></a></div><br />
Pre-heat the oven to 350.<br />
<br />
Add flour a bit at a time until the veggies are coated and liquid is absorbed. Add salt and pepper to taste. Let cook in the pan till the flour begins to brown, then add almond milk slowly, stirring to evenly distribute. Keep adding the almond milk until the filling is about the consistency of a thick stew. Add in the cannellini beans and remove from heat. <br />
<br />
Pour the filling into the pre-baked pie shell. Roll out the remainder of the dough to cover the top and pinch down with fingers.<br />
<br />
Bake for about 20 minutes, or until you see the crust turn a golden brown.<br />
<br />
Eat and be merry, once it cools, of course!<br />
<br />
*Also, we have have eaten this pot pie before taking a photo of the finished product. Oops.</div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com1tag:blogger.com,1999:blog-1051950073775526003.post-87641607483119133392011-12-19T14:59:00.001-05:002011-12-19T15:04:30.468-05:00Vegan Eastern Carolina Style BBQ Jackfruit Recipe<div dir="ltr" style="text-align: left;" trbidi="on">Do you love vinegar based BBQ, or buffalo sauce? Do you crave new ways to stuff your face with spicy vinegary goodness? Okay, well maybe I'm the only one who likes to take a swig of hot sauce in-between dashing it on the food stuffs. So I will tone down the cayenne in this recipe just for that reason!<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAKyL8SPwrH3PBaKQkhNynFm4JHzN8r6N1zSAQ8VtNbPnfvni6MrlL1l0Ld00WqLBa-G_LYfskz_UNmtE8wsj9QJRKHwMkIBRZSI5NUtwM-Usul2Z-PvT1-ZdOq7I0-9MhcFMwpVI2zQ/s1600/bbq+closed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAKyL8SPwrH3PBaKQkhNynFm4JHzN8r6N1zSAQ8VtNbPnfvni6MrlL1l0Ld00WqLBa-G_LYfskz_UNmtE8wsj9QJRKHwMkIBRZSI5NUtwM-Usul2Z-PvT1-ZdOq7I0-9MhcFMwpVI2zQ/s320/bbq+closed.jpg" width="320" /></a></div><br />
<b><span class="Apple-style-span" style="font-size: large;"><u>Eastern Carolina Style BBQ </u></span></b><b><span class="Apple-style-span" style="font-size: large;"><u>Jackfruit</u></span></b><br />
<br />
2 cans <u>brined</u> Jackfruit (They sell it in syrup, not a good idea)<br />
1/4 cup apple cider vinegar<br />
1/4 cup white vinegar<br />
1 Tbs molasses<br />
1/4 cup sugar<br />
1 tsp salt<br />
1 Tbs hot sauce<br />
1/2 Tbs cayenne<br />
<br />
Mix all the sauce ingredients together in a bowl. Whisk till sugar is dissolved. Drain the jackfruit and chop to BBQ-esque sized pieces. mix the sauce and jackfruit together in bowl. Cover and let marinade for at least 2 hours in the refrigerator. You can go overnight and it will just make everything taste better. Heat till just boiling, then let simmer for at least 10 minutes (tip: I added a 1/2 Tbs of coconut oil to the BBQ while simmering... the thought being that some fat might enhance the yum factor). Serve on hamburger buns, with coleslaw if you so choose.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrS0AnUT5acy-XeYGWPviqfMhhhTJBj0JiixLV18hq9sC2LqxSMBTa3cmtWqg4zDHECG6xlAfp8mufRV-hgNCc2SKMBJcxDoc3r7nRtcSTCr1-MOeGcoe9nBif4sLZnLGbzYub77RGqQ/s1600/can+jackfruit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrS0AnUT5acy-XeYGWPviqfMhhhTJBj0JiixLV18hq9sC2LqxSMBTa3cmtWqg4zDHECG6xlAfp8mufRV-hgNCc2SKMBJcxDoc3r7nRtcSTCr1-MOeGcoe9nBif4sLZnLGbzYub77RGqQ/s200/can+jackfruit.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chopped jackfruit</td></tr>
</tbody></table><br />
<b><u><span class="Apple-style-span" style="font-size: large;">Easy Coleslaw</span></u></b><br />
<br />
1/4 head cabbage (shredded)<br />
2 carrots (shredded)<br />
2 tsp celery seed<br />
1 Tbs sugar<br />
1 Tbs apple cider vinegar<br />
1/4 cup Veganaise<br />
salt and pepper to taste<br />
<br />
mix all ingredients in a bowl. Chill and serve a top your BBQ sandwich.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOuW5qLgJwjKEmzOKbWzA0i6Xosy4L9TMLct4apBrrL0qzz3WVfAE3Y_-Q2MEpkSotAWF3_Ahn9chJvqH00Qx2w1c_8D7AmNFnyIkWzjGHROmvgynMhrLIwu74rbKZ7uCpsZqvdQrwPI/s1600/bbq+open.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOuW5qLgJwjKEmzOKbWzA0i6Xosy4L9TMLct4apBrrL0qzz3WVfAE3Y_-Q2MEpkSotAWF3_Ahn9chJvqH00Qx2w1c_8D7AmNFnyIkWzjGHROmvgynMhrLIwu74rbKZ7uCpsZqvdQrwPI/s200/bbq+open.jpg" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com2tag:blogger.com,1999:blog-1051950073775526003.post-15227404588223436052011-12-12T17:03:00.000-05:002011-12-12T17:03:00.016-05:00How to throw a Vegan Holiday Cocktail Party for CHEAP!!!!<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCGsiqnNuUXHywWQDmdNwNaTPMV9nOF-69ImrF2QJZLZjA9O-5XesyptHwQvopDEaBthK40ith9s4lMiUceTiSSZ3G84jTz4RxPfNySTmrMCOyDq_bRmuFew08RB-UfkJg4IOVBB4rVw/s1600/cocktail+spread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCGsiqnNuUXHywWQDmdNwNaTPMV9nOF-69ImrF2QJZLZjA9O-5XesyptHwQvopDEaBthK40ith9s4lMiUceTiSSZ3G84jTz4RxPfNySTmrMCOyDq_bRmuFew08RB-UfkJg4IOVBB4rVw/s320/cocktail+spread.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All this for less than $50!</td></tr>
</tbody></table>Step one: Cocktails<br />
<div><ul style="text-align: left;"><li>look at the liquor you already have and try to find drinks that will use your pre-existing liquor supplies. For me, it was a ginger liquor and orange vanilla liquor. Together with a bit of lime and ginger ale, you have "Gingerbread Punch"! Very festive, no?</li>
<li>Also ask your guests to bring either something that can be eaten with a tooth pick or some sort of alcohol. Most of my guests either brought wine or champagne. We mixed the champagne with some pre-existing Chamboard. This is called a Kir Royale (ooh, fancy!).</li>
</ul><div>Step two: Food</div><div><br />
</div><div>At a cocktail party, you want food that can be nibbled on throughout the evening, and stuff that won't get your fancy cocktail dress dirty, even after you've had one too many cocktails!</div><div><ul style="text-align: left;"><li><b><u><span class="Apple-style-span" style="font-size: large;">Hummus</span></u></b>: 1 drained can chick peas, 1/4 cup tahini, 3 cloves of garlic, 2 tablespoons EVOO, salt, paprika, cayenne pepper, and juice from one lemon. Blend till creamy in a food processor.</li>
<li><b><u><span class="Apple-style-span" style="font-size: large;">Pinwheels</span></u></b>: tortillas, spinach, red pepper, avocado and hummus made from the above recipe. spread hummus and veggies on tortilla, roll up and slice into 3/4 in pieces. Stack the pinwheels on a plate.</li>
<li><b><u><span class="Apple-style-span" style="font-size: large;">Lemony Edamame Dip</span></u></b>: 1 1/2 cup shelled and cooked edamame beans, 1/2 cup cooked peas, juice from one lemon, salt, cayenne pepper, 2 Tablespoons EVOO, 1/4 cup water. Blend till creamy in a food processor.</li>
<li><b><u><span class="Apple-style-span" style="font-size: large;">White Bean and Artichoke Dip</span></u></b>: 1 drained can cannelleni beans, 1/2 cup marinaded artichokes, 3 cloves garlic, 1/4 pitted kalamata olives, parsley, salt, 1 tablespoon EVOO. Blend all ingredients till creamy in food processor, then add chopped olives, mix well.</li>
<li><b><u><span class="Apple-style-span" style="font-size: large;">Pita Chips</span></u></b>: Purchase one package pre-made pita bread. Slice into triangles (like you would a pizza). Pre-heat oven to 350. In a separate bowl, pour EVOO. split the pita apart at pre-separated part and lightly coat the rough side with the olive oil. place coated side up on a baking tray. sprinkle all slices with salt and bake for 10-12 minutes.</li>
<li><b><u><span class="Apple-style-span" style="font-size: large;">bruschetta</span></u></b>: Buy 2 pre-made french baguettes. slice thin and arrange on a baking sheet. top with diced tomatoes, chopped pitted black olives, EVOO, salt and chopped basil. Bake for 12-15 minutes at 400.</li>
<li><b><u><span class="Apple-style-span" style="font-size: large;">Cupcakes</span></u></b>. I made Red Velvet and Golden Vanilla (dyed green) with cream cheese frosting from <a href="http://vegancupcakes.wordpress.com/">VEGAN CUPCAKES TAKE OVER THE WORLD</a>. Festive.</li>
</ul><div>Step 3: Decorate</div></div><div><br />
</div><div><ul style="text-align: left;"><li>Thrift Store. $1 strands of light, $.50-$1 glass ware, $.10 cloth napkins etc.</li>
<li>Dollar Store. Mistletoe and whatever else you want for faux greenery</li>
</ul><div>Step 4: Music</div></div><div><br />
</div><div><ul style="text-align: left;"><li>Pandora on the computer, find a style of holiday music and voila! Holiday soundtrack!</li>
</ul><div><br />
</div></div><div>Okay, I provided all that I can. The rest is up to you, young padawon.</div></div></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-21377990381982978452011-12-02T07:28:00.000-05:002011-12-02T14:28:49.457-05:00Creamy Vegan Tomato Soup from Scratch<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px;"></span><br />
<div>Now that December has rolled in, the weather has officially turned chilly! And while a good ol' fashioned can of tomato soup is vegan, I wanted to make something healthy, fresh, and without all the preservatives one might find in traditional condensed soups. So here you go: </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTHgf1bwQSNufeQTAU4pnsS7K4tKJJ_OS2RO74X-5_kazcjIFq6nxrdM1sHYT2ou75PxsPKdPU1UH9mfcjx926PIGZkLR_j1YTAy6eP43GAxbYngEsm9-g-6ieYCVT1_nNAx1cxnGYLc/s1600/soup+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTHgf1bwQSNufeQTAU4pnsS7K4tKJJ_OS2RO74X-5_kazcjIFq6nxrdM1sHYT2ou75PxsPKdPU1UH9mfcjx926PIGZkLR_j1YTAy6eP43GAxbYngEsm9-g-6ieYCVT1_nNAx1cxnGYLc/s200/soup+bowl.jpg" width="200" /></a></div><div><br />
</div><div>Creamy Vegan Tomato Soup</div><ul><li>4 diced garlic cloves </li>
<li>2 Tbs vegan butter (Earth Balance or in a pinch, Betty Crocker Light)</li>
<li>4 medium to large diced tomatoes </li>
<li>1/2 cup raw cashews</li>
<li>3/4 cup vegetable broth</li>
<li>1/3 cup nutritional yeast</li>
<li>salt and pepper to taste</li>
</ul>Blend your cashews and 1/2 cup broth in a food processor or with your handy dandy immersion blender until smooth, then set aside for later. Saute the garlic in the butter. Add your diced tomatoes (try to keep as much of the tomato juice as possible during the dicing) and 1/4 cup of remaining broth. Reduce heat to a simmer and cook for about 10 minutes. Then remove from heat and let cool for about another 10-15 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3yYTfVWPZ6bSs6T5ZLYpC8hFtQU_KfcqHgLlxlqXqspooQ91EEHPrBvOVzzMIzLA6qkdkV3YbxHH90a9KqSZCNG_gEg2ozw9X8Bhycp8iALXYeUyYolvDcd1Tkt9gKvPBz31AyP1p50/s1600/Daiya-Cheddar-Style-Shreds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3yYTfVWPZ6bSs6T5ZLYpC8hFtQU_KfcqHgLlxlqXqspooQ91EEHPrBvOVzzMIzLA6qkdkV3YbxHH90a9KqSZCNG_gEg2ozw9X8Bhycp8iALXYeUyYolvDcd1Tkt9gKvPBz31AyP1p50/s320/Daiya-Cheddar-Style-Shreds.jpg" width="230" /></a></div>Make yourself a Daiya cheddar grilled cheese sandwich in the mean time to go with you soup. Mmm, mmm good!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaV1Vs53scui-4vIjSvj6ZOw1mye-pp7eHRsNHHLg7gIKbS5-DBfZUpbon46NUVJ32fyk9JACMuq3CI5ZyjsD7f-SQa0egcECql-H1x7KU6zA2H-_q6gQFk6noFpUoODC7TT-bqvkWogE/s1600/grilled+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaV1Vs53scui-4vIjSvj6ZOw1mye-pp7eHRsNHHLg7gIKbS5-DBfZUpbon46NUVJ32fyk9JACMuq3CI5ZyjsD7f-SQa0egcECql-H1x7KU6zA2H-_q6gQFk6noFpUoODC7TT-bqvkWogE/s1600/grilled+cheese.jpg" /></a></div><br />
Blend the tomato mixture with an immersion blender in the pot until smooth. Add 1/3 cup nutritional yeast and pulse a couple times. Lastly, add the cashew/broth mixture and blend until creamy. Season with salt and pepper and pulse a few more times until complete.<br />
I am hoping you know what to do next...</div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com4tag:blogger.com,1999:blog-1051950073775526003.post-59792857980097769212011-11-30T07:45:00.001-05:002011-11-30T12:05:36.957-05:00Tonight's class has Sloppy Joes and CUPCAKES!!!<div dir="ltr" style="text-align: left;" trbidi="on"> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV36LHYnS8jrzV0gF_HKvsiH1SYa8CV9RONhNLtLA8lVIyLqJRrE2SYh9RobbJ5A5wt3Kf-tRHMn67OR4p0qfvzf7xJue2aBw5OaKQ-Rf8R22tTuy9B4s6-JXi80Wrl0fjt88C-Xs5980/s1600/cupcake.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV36LHYnS8jrzV0gF_HKvsiH1SYa8CV9RONhNLtLA8lVIyLqJRrE2SYh9RobbJ5A5wt3Kf-tRHMn67OR4p0qfvzf7xJue2aBw5OaKQ-Rf8R22tTuy9B4s6-JXi80Wrl0fjt88C-Xs5980/s200/cupcake.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cupcakes and robots. The world is indeed a wonderful place</td></tr>
</tbody></table> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The last Vegan 101 class of this year is tonight, at the William Byrd Community House. Class starts at 6 p.m. We will make delicious cupcakes... and for a quick snack, some tvp Sloppy Joes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sign up here: <a href="http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html">VEGAN 101 CLASS</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Also, check out the Style Weekly article: <a href="http://www.styleweekly.com/richmond/meatless-magician/Content?oid=1638430">http://www.styleweekly.com/richmond/meatless-magician/Content?oid=1638430</a></div> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.styleweekly.com/richmond/meatless-magician/Content?oid=1638430" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhK6FV4KBh557q3Ee9JaXTD3eVfc5l4qHdbMgk7f4Gp7qnjKKxrRjtbTOBxroMkKAIOKxPT9JFgG8p4HBowXksO4LMZ8NDQ8wHsi_Dn94iuipjlbxJUE8hT3sGdaDaNf3huZyaczSCrI/s200/style+weekly.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I tend to look goofy in pictures, but the chicken looks FABULOUS!</td></tr>
</tbody></table> </div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com2tag:blogger.com,1999:blog-1051950073775526003.post-10753100571571235442011-11-27T13:30:00.001-05:002011-11-28T15:35:50.159-05:00Soliloquy for the Turkeys<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKlBteA7Dm1QclWXQZgUKmq5M_wxWy38EuxOUE090ARtV0Ts1DK3E9AabLS53xnC-yfwnjGuMy2eGpQfm5dGQGOxcWgQsUg8sSGqMhCbNfhSMnOH0cppAHHK54_qlM110Gn8dbwek148/s1600/California-Turkey-Farm--002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKlBteA7Dm1QclWXQZgUKmq5M_wxWy38EuxOUE090ARtV0Ts1DK3E9AabLS53xnC-yfwnjGuMy2eGpQfm5dGQGOxcWgQsUg8sSGqMhCbNfhSMnOH0cppAHHK54_qlM110Gn8dbwek148/s1600/California-Turkey-Farm--002.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cage free. You pay more for this.</td></tr>
</tbody></table><a href="http://www.census.gov/newsroom/releases/archives/facts_for_features_special_editions/cb11-ff21.html"><strong>248 million</strong></a><br />
The number of turkeys raised in the United States in 2011. That’s up 2 percent from the number raised during 2010. The turkeys produced in 2010 together weighed 7.11 billion pounds and were valued at $4.37 billion. (So sayeth the U.S. Census Bureau)<br />
<br />
There are 312 million people in America so that means that each person in America gets over 22 pounds of turkey per year, and quite a hearty portion devoured during this one specific holiday.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenjFEY9L2B1QNSVLJQNMAaKiD-haCy9vKu9MGbjOLoWugkuqAnb3hG9Oc6a1xIJBBEOC0u6FTE2O1YCui__xU1sLaTI7asEFM3zw2y5k62j91e3gWJ18LZE7nnYdg9NBX1MwLqfYT_mw/s1600/baby-turkey-costume.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenjFEY9L2B1QNSVLJQNMAaKiD-haCy9vKu9MGbjOLoWugkuqAnb3hG9Oc6a1xIJBBEOC0u6FTE2O1YCui__xU1sLaTI7asEFM3zw2y5k62j91e3gWJ18LZE7nnYdg9NBX1MwLqfYT_mw/s320/baby-turkey-costume.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The typical age of a slaughtered turkey is five months.<br />
(Thank you <a href="http://awkwardfamilyphotos.com/">awkwardfamilyphotos.com</a>!)</td></tr>
</tbody></table>Vegan that I am, I neither touched nor purchased a turkey. I did, however, allow two turkeys to be served in my house on two different occasions over the long holiday weekend. Judge as you will, I am not attempting to say what I did is the right thing for fellow vegans to do or not. It was my decision, and it was a decision I chose to make based in part on the idea of hosting all friends and family under one roof. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">During the holiday weekend I also refrained from commenting on the abhorrent conditions our fellow feathered earthlings lived in before their mass slaughter. My friends and my family have heard these diatribes before. I made a conscious decision to not be the grumpy hostess. If you want to see the conditions the turkeys lived in for yourself, <a href="http://www.youtube.com/watch?v=4yfS9ZeJiY4">click here</a>, by all means!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="P13" id="vd_ms"><a class="isl" href="http://www.youtube.com/watch?v=4yfS9ZeJiY4" target="_blank">http://www.youtube.com/watch?v=4yfS9ZeJiY4</a></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/4yfS9ZeJiY4?feature=player_embedded' frameborder='0'></iframe></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">While I frolic in the land of city dwelling urban folk, accustomed to varying degrees of dietary restrictions and preferences, to many of my family "Vegan" is still considered a curse word that must incessantly be mispronounced in a passive-aggressive attempt to lash out against the lifestyle choice their "crazy hippie" neice/grand-daughter/cousin has made. The first few years of being vegan during the holidays were self-righteous attempts to have them see the error on their carnivorous ways. Once I chilled out, I started to notice a difference. No matter how many times I attempted to explain factory farming to members of my family, it took self-discovery for the reality to click. This brings up great conversations from these newly enlightend family memebers, " Did you know store bought chickens are fed antibotics to prevent them from getting sick while they are kept in a one-foot square area!?" (so cute!). I am pretty sure I am not alone when I say my family is stubborn. Perhaps yours is too? </div><br />
Thanksgiving 2011 went off without a hitch. everyone loved my vegan lentil loaf, mashed potatoes, roasted veggies, green bean casserole, and pumpkin tiramasu. In fact, besides the turkey, everything else that was brought was made vegan! Sweet potato casserole, stuffing, fresh bread, salad... all specially made vegan (Bwahaha! my plan is working!).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzEC48K4U4mDHIr68kCFRApmqwWc2Be5limthX09eOA0QJe-M_PheRrF3ZyjURshGcyeS29bZKpuU0sKCC3-2Y7O_Lc0a0lF8KD0L924a0_ejfL8AovKWdQqIfr8wppDvHwqikZcW-Zo/s1600/tgiving.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzEC48K4U4mDHIr68kCFRApmqwWc2Be5limthX09eOA0QJe-M_PheRrF3ZyjURshGcyeS29bZKpuU0sKCC3-2Y7O_Lc0a0lF8KD0L924a0_ejfL8AovKWdQqIfr8wppDvHwqikZcW-Zo/s320/tgiving.jpeg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">seating for twenty-three</td></tr>
</tbody></table> I wish we could make the connection between things like the annual Presedential turkey pardon, and the idea of over 200 million unpardoned lives lost for one holiday. It is not about the turkey, it's about the loved ones we surround ourselves with. It's about sharing, remebering how lucky we all are, making new memories and sending out positive energy to those who we care about and who we don't see often enough. Really, what the hell does a turkey have to do with that?<br />
</div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com1tag:blogger.com,1999:blog-1051950073775526003.post-42992489315531340072011-11-02T08:31:00.001-04:002011-11-02T10:51:37.089-04:00Fall = Butternut Squash Soup. Oh. No. Wait.. Let's Use Sweet Potatoes Instead!Tonight at the <a href="http://www.blogger.com/Click%20on%20the%20link%20to%20register!%20http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html">William Byrd Community House </a>we will be making Butternut Squash Soup. As an FYI, You can use sweet potatoes as a great butternut squash substitute. I may just prove this tonight since I have some great heirloom variety sweet potatoes picked straight outta the 17th century gardens at Bacon's Castle in Surry County (about an hour and a half south east of Richmond)! ...Sounds good, doesn't it!?<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqcBMuIq6TdnbnRhhO7PaJ2P-gJ7iiPWIUYpSAJu6RnLbu0sTJ2Xex-iOzkQx0G0_8O2t3fi0MUo-f4RVmAyCS775TRf20W940KgBnYy5wTX1JZPTN5l142mV2otZMqP-0CmtdWnJ-mY/s1600/BC+Front.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqcBMuIq6TdnbnRhhO7PaJ2P-gJ7iiPWIUYpSAJu6RnLbu0sTJ2Xex-iOzkQx0G0_8O2t3fi0MUo-f4RVmAyCS775TRf20W940KgBnYy5wTX1JZPTN5l142mV2otZMqP-0CmtdWnJ-mY/s320/BC+Front.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Built in 1665, this is the oldest brick residence in VA, ask me more, I tell ya a book!</td></tr>
</tbody></table><br />
So tonight, at the <a href="http://www.blogger.com/Click%20on%20the%20link%20to%20register!%20http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html">William Byrd Community Center</a>, come warm up with some deliciously flavorful, and historic fall soup, hang out with me, hear all about the nutritious vegan life style, and if you want, we can talk about historic architecture, too!<br />
<br />
Awesome, I know, Right!?<br />
<br />
Sign up this way:<br />
<br />
<a href="http://www.blogger.com/Click%20on%20the%20link%20to%20register!%20http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html"><span style="color: #78b437;">Click on the link to register</span></a>! <a href="http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html"><span style="color: #78b437;">http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html</span></a><img border="0" height="88" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcO6XP4PC2AXuMeXxWCq1IhL_OtnIqbGDbvuooWUyrkOlx0-U_GOA-M1XBgH0YeaH3I8BC04inJ_P2mp7wLqgFTZYZZByrlYHKJRVrPkKD5sze9rq6v0Ua5DhUbhV778oLvXtfri4Y68/s320/EGGG+Logotype.jpg" width="320" />River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-82420184422295077202011-09-21T14:54:00.000-04:002011-09-21T14:54:44.177-04:00VEGAN 101 Topic 1: PROTEIN!<div dir="ltr" style="text-align: left;" trbidi="on">Yep, The very first question anyone asks, <em>"Where do you get your protein?". </em><br />
<br />
Tonight's class will explore just how easy it is to obtain your daily requirements for a full spectrum of amino acids. Of course you will also receive your dinner portion of protein with a healthy dose of down home goodness with vegan sloppy joes and a phyto-nutrient rich raw kale salad!<br />
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Tonight, Wednesday, September 21st @ 6:00 p.m. <a href="http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html">William Byrd Communty House</a>. Be there!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html"><img border="0" hca="true" height="88" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcO6XP4PC2AXuMeXxWCq1IhL_OtnIqbGDbvuooWUyrkOlx0-U_GOA-M1XBgH0YeaH3I8BC04inJ_P2mp7wLqgFTZYZZByrlYHKJRVrPkKD5sze9rq6v0Ua5DhUbhV778oLvXtfri4Y68/s320/EGGG+Logotype.jpg" width="320" /></a></div><a href="http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html">Click on the link to register</a>! <a href="http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html">http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html</a></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-39332883828191572212011-09-08T17:26:00.002-04:002011-09-08T17:26:00.973-04:00Pre-Registration Now Available for VEGAN 101 @ William Byrd Community House<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html"><strong>Sign up now for VEGAN 101 at the William Byrd Community House!</strong></a><strong> </strong><br />
Here is the link:<br />
<a href="http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html"><strong>http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html</strong></a><br />
<br />
Here is the blurb from the <a href="http://eatgoodgrowgreat.blogspot.com/"><strong>Byrd House Market Blog</strong></a><strong>:</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcO6XP4PC2AXuMeXxWCq1IhL_OtnIqbGDbvuooWUyrkOlx0-U_GOA-M1XBgH0YeaH3I8BC04inJ_P2mp7wLqgFTZYZZByrlYHKJRVrPkKD5sze9rq6v0Ua5DhUbhV778oLvXtfri4Y68/s1600/EGGG+Logotype.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="88" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcO6XP4PC2AXuMeXxWCq1IhL_OtnIqbGDbvuooWUyrkOlx0-U_GOA-M1XBgH0YeaH3I8BC04inJ_P2mp7wLqgFTZYZZByrlYHKJRVrPkKD5sze9rq6v0Ua5DhUbhV778oLvXtfri4Y68/s320/EGGG+Logotype.jpg" width="320" /></a></div><em>Jen Hurst returns! This time Jen is offering a basic how-to class focusing on how to maintain a healthy and inexpensive vegan life-style. Classes will include talks on nutrition, food demos/ tastings, and discussions on varying vegan topics. All are welcome to attend, vegans and vegan curious. To learn about your chef's passion for vegan cuisine, please visit <a href="http://rvavegan.com/">RVAVegan.com</a>. Fee is $10 per person per class, payable by cash, check or money order in advance or at start of class. Payment by credit card is accepted only in advance of class, by phone or in person. For payment questions only, please call 643-2717 and ask for our Financial Manager. All cooking classes are FREE for current WBCH program family members. </em><br />
<a href="http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html"><strong>http://eatgoodgrowgreat.blogspot.com/p/vegan-101.html</strong></a></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-70221263188939571542011-09-05T21:34:00.001-04:002011-09-08T14:37:15.560-04:00Sprout Classes Cancelled Due to Restaurant's Strange and Ultimately Upsetting Closure<div dir="ltr" style="text-align: left;" trbidi="on">Yup. It is sad but true. Sprout is closed. And while I was hoping for a Huck Finn-esque fake closure just to see the reaction of the natives, Sprout has closed its doors on delicious localvore foods for good (major sad face).<br />
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This means my Vegan 101 Class at Sprout is also cancelled (Oh, so sad face).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.wbch.org/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8vyy_d0xIrx3f9Ye65DWZnSa7PpOz1hoWWp5N3uiRyTmzDjI0fia7hUZcsEe8rqJcacXsDks89fbUIK0doXH4j2vRUMjTPfH5MrqZUydxQhJA8dEiesBxw4lmwqkChCtErxM59KEtlM/s1600/wbch_logo.jpg" /></a></div><br />
I hope to see all of you at the <b>Vegan 101 Class</b> held at the fabulous, tried and true,<a href="http://www.wbch.org/"><b> William Byrd Community House</b></a>, on <b>Wednesday, September 21st @ 6:00 p.m.</b>! YAY! It'll be the most awesome class yet!<br />
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I am working on getting two more classes in order for the very near future... I'll keep ya posted.<br />
<br />
Oh, and also... Wednesday, September 7th I'm gonna be on the ABC morning show! Eeep! Excited! </div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-32274757194091748172011-08-30T12:11:00.001-04:002011-08-30T12:11:00.141-04:00VEGAN 101 FALL CLASSES ANNOUNCED<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhInbHMjOiEHo2G50EHATj1fCoKjLLdYgNTQ5vNE0uIk4jT1jtb-Xa-ITNMBTVCCitBMLtA3r-vCo1yknC-RF_kBh6rD0Makk4lKoWOa9rs3Zn6F0o-Q8ActMP1bijuM7ezyOuhIvMPOU/s1600/riverCityVegan_beetLogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhInbHMjOiEHo2G50EHATj1fCoKjLLdYgNTQ5vNE0uIk4jT1jtb-Xa-ITNMBTVCCitBMLtA3r-vCo1yknC-RF_kBh6rD0Makk4lKoWOa9rs3Zn6F0o-Q8ActMP1bijuM7ezyOuhIvMPOU/s320/riverCityVegan_beetLogo.jpg" width="162" xaa="true" /></a></div><div closure_uid_oh00c1="402" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u><span style="font-size: large;">VEGAN 101 CLASS:</span></u></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A basic how-to class focusing on how to maintain a healthy and inexpensive vegan life-style. Classes will include talks on nutrition, food demos/ tastings, and discussions on varying vegan topics. All are welcome to attend, vegans and vegan curious.</div><div closure_uid_oh00c1="120"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span closure_uid_oh00c1="758" style="font-size: large;">Classes held at </span></strong><a href="http://www.eatlocalrichmond.com/"><strong><span style="font-size: large;">Sprout</span></strong></a><strong><span closure_uid_oh00c1="795" style="font-size: large;">, </span></strong></div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a closure_uid_oh00c1="730" href="http://www.eatlocalrichmond.com/" style="clear: left; cssfloat: left; float: left; height: 82px; margin-bottom: 1em; margin-right: 1em; width: 236px;"><img border="0" height="76" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4iR1b0eKeIezhbT_eqIn7Fit6xSLwEGRCU1du9JBZ0VMzdkT77XZ5TTHoapXKSGFz9Q3lQX6YSW8NpPD6dZ-390qVYLje_HrXMN3aHr9shcThyphenhyphenp0Wm5CJNhv84j2UKW1yeOG7d6e-Oc/s200/sprout_logo.png" width="200" xaa="true" /></a><strong><span closure_uid_oh00c1="795" style="font-size: large;"></span></strong></div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span closure_uid_oh00c1="795" style="font-size: large;">every other Tuesday, beginning at 6 p.m. on September 13th</span></strong></div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">September 13th @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">September 27th @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">October 11th @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">October 24th @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">November 8th @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">November 22nd @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Classes held at </span></strong><a href="http://www.wbch.org/"><strong><span style="font-size: large;">William Byrd Community Center</span></strong></a><strong><span closure_uid_oh00c1="816" style="font-size: large;">, </span></strong></div><div class="separator" style="clear: both; text-align: center;"><a closure_uid_oh00c1="972" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBomrHZimsGqOrS6RzEmRSmmMQaMNv6F0OucziKE4hYtGlcSnBMkWD3A1boppVLRI-DPaa9wmbMI2qc3nGZ3mPnZiDLncf27N273-dLxiXhh3gg-MIyEnF5m67iaJOWeWxz1pD4KxEYs/s1600/wbch_logo.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 194px; margin-bottom: 1em; margin-right: 1em; width: 125px;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBomrHZimsGqOrS6RzEmRSmmMQaMNv6F0OucziKE4hYtGlcSnBMkWD3A1boppVLRI-DPaa9wmbMI2qc3nGZ3mPnZiDLncf27N273-dLxiXhh3gg-MIyEnF5m67iaJOWeWxz1pD4KxEYs/s200/wbch_logo.jpg" width="131" xaa="true" /></a></div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span closure_uid_oh00c1="816" style="font-size: large;">Beginning on Wednesday, </span></strong></div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span closure_uid_oh00c1="816" style="font-size: large;">September 21st at 6 p.m.</span></strong></div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">September 21st @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">October 5th @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">October 19th @ 6 p.m.</div><div closure_uid_oh00c1="120">November 2nd @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">November 16th @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">December 30th @ 6 p.m.</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div closure_uid_oh00c1="120" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><em closure_uid_oh00c1="973"><strong>Looks Like there may be more dates on the horizon, so if none of these fit into your schedule, keep an eye out, more classes are forming!</strong></em></div></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-62732531511982518882011-08-29T23:18:00.000-04:002011-08-29T23:18:52.087-04:00Figs and Grapes Seek Recipe to Call Their Own<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDpEjJb5RnSVmY3v6snNnbR3vswTByhdGHAD33ucYCQRu6d2DAF_01aPtqwjGTyj7joHGX7AcTMuMVb2SXV0YlaWJuU21QIEWWIddFf9X1KsfELb0L93UgSEQrY5_pMSw3Jy_y6iQoKE/s1600/figgrapes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDpEjJb5RnSVmY3v6snNnbR3vswTByhdGHAD33ucYCQRu6d2DAF_01aPtqwjGTyj7joHGX7AcTMuMVb2SXV0YlaWJuU21QIEWWIddFf9X1KsfELb0L93UgSEQrY5_pMSw3Jy_y6iQoKE/s320/figgrapes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Still Life in Kitchen</td></tr>
</tbody></table><br />
Figs and grapes abound! These are delicious figs and heirloom variety seeded sweet grapes from Bacon's Castle in Surry, VA. They deserve to be turned into something fantastic. Any ideas, because I'm about to blend them all up and dehydrate them into fruit leather.<br />
<br />
So...<br />
LAST CALL FOR RECIPES BEFORE THEY TURN INTO FRUIT LEATHER!</div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-77646840838010579692011-08-20T08:22:00.001-04:002011-08-24T22:02:21.838-04:00Sunday Vegan Biscuits and Gravy<div dir="ltr" style="text-align: left;" trbidi="on">It's Sunday (technically it is Saturday, but I'm giving you a day to prepare). Go all out! Make a homestyle delicacy.<br />
Maybe you have your own version of this classic Americana recipe. Branch out. This one is good. Real good.<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Vegan Buttermilk Biscuits and </span></b><b><span class="Apple-style-span" style="font-size: large;">TVP</span></b><b><span class="Apple-style-span" style="font-size: large;"> Sausage Gravy</span><span class="Apple-style-span" style="font-weight: normal;"> (better known as MMMMMmmmmm)</span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b><br />
<b>Biscuits:</b><br />
2 cups all purpose flour<br />
1 TBS baking powder<br />
1/4 TSP baking soda<br />
1 1/2 TBS sugar<br />
1/2 TSP egg replacer<br />
1/2 TSP salt<br />
1/2 cup vegan margarine or shortening<br />
2/3 cup almond milk<br />
1 TSP apple cider vinegar<br />
<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">In a bowl, whisk almond milk with apple cider vinegar and set aside to curdle</span></span></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ouZ9xKzrpOE/Tk-mZGeyd0I/AAAAAAAABV4/1KLFfWl41VQ/s1600/2011-08-14+09.49.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ouZ9xKzrpOE/Tk-mZGeyd0I/AAAAAAAABV4/1KLFfWl41VQ/s320/2011-08-14+09.49.48.jpg" width="240" /></a></div><br />
Mix all dry ingredients in a separate bowl. Cut in margarine till mix is crumbly. Make a well in the center of the bowl and pour in milk. Stir till dough clings together.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kIDQghnGyYg/Tk-kwzPFzPI/AAAAAAAABVI/g7jA9Ku25bk/s1600/2011-08-14+10.02.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-kIDQghnGyYg/Tk-kwzPFzPI/AAAAAAAABVI/g7jA9Ku25bk/s320/2011-08-14+10.02.22.jpg" width="240" /></a></div><br />
On a lightly floured surface gently knead dough for 10-12 strokes. Roll or pat to about 1/2 in thick. Use a buiscut cutter or a drinking glass to cut out biscuits.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bH3Al9Yyzas/Tk-dDrFmKOI/AAAAAAAABV0/gepy6Y6nWKU/s1600/2011-08-14+10.06.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-bH3Al9Yyzas/Tk-dDrFmKOI/AAAAAAAABV0/gepy6Y6nWKU/s320/2011-08-14+10.06.06.jpg" width="320" /></a></div><br />
Transfer to a baking sheet and bake at 450 for 10-12 minutes or till golden.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AbowWW8aEXI/Tk-ct2GOM0I/AAAAAAAABUo/5GKWFSlu560/s1600/2011-08-14+10.08.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-AbowWW8aEXI/Tk-ct2GOM0I/AAAAAAAABUo/5GKWFSlu560/s320/2011-08-14+10.08.32.jpg" width="320" /></a></div>While the biscuits are baking, start your gravy<br />
<br />
<b>TVP Sausage Gravy:</b><br />
1 cup TVP<br />
sage<br />
thyme<br />
fennel seed<br />
liquid amino<br />
liquid smoke<br />
hot sauce<br />
flour<br />
almond milk<br />
salt<br />
pepper<br />
<br />
Heat dry TVP in skillet and add sage, thyme and fennel. Pour in one cup of water and stir till evenly absorbed by the TVP. Add liquid amino, liquid smoke and hot sauce. Stir well.<br />
<br />
Dust the TVP mix with flour, and stir. Allow flour mixture to brown slightly in the pan. Add black pepper. You will scrape the stuck-on bits off when you add your almond milk.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kPxTfnfDUnc/Tk-bIOVTsFI/AAAAAAAABUk/JJZZTj0wAeU/s1600/2011-08-14+10.18.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-kPxTfnfDUnc/Tk-bIOVTsFI/AAAAAAAABUk/JJZZTj0wAeU/s320/2011-08-14+10.18.29.jpg" width="240" /></a></div><br />
Add the almond milk 1/4 cup at a time, stirring to mix well. once the gravy has reached the desired consitancy of gravy, remove from heat. <i>Remember that the gravy will continue to thicken once removed from the heat, so make it slightly more liquidy than you actually want.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-V31Sm20P4cs/TksZAelpnhI/AAAAAAAABT0/tYQ3MCRu7I8/s1600/2011-08-14+10.31.25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-V31Sm20P4cs/TksZAelpnhI/AAAAAAAABT0/tYQ3MCRu7I8/s320/2011-08-14+10.31.25.jpg" width="240" /></a></div><i><br />
</i><br />
Plate your biscuits, cover with gravy. Serve with tattooed boyfriend (optional).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0X8xRy-RfVw/TksYVwKN4iI/AAAAAAAABTw/YVslAqLS91I/s1600/2011-08-14+10.31.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-0X8xRy-RfVw/TksYVwKN4iI/AAAAAAAABTw/YVslAqLS91I/s320/2011-08-14+10.31.31.jpg" width="240" /></a></div><br />
Try it, you'll like it.</div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com1tag:blogger.com,1999:blog-1051950073775526003.post-19655986454869976282011-08-09T17:33:00.002-04:002011-08-30T10:54:12.594-04:00Three Tips for Eating More Veggies Than You Ever Thought Possible<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjrvw-BMpq1NVa9wtS6ipuCekQ5PB0x_031bQAeR0z_kvwxTiDXC2ZpeWdrhM5zm56ytA9KndF26nqa65pq1lIggxlVQWK8_Gty34ccyDouS-e8ZbZFtywdbL15n2_rfy0wAneUrwq3g/s1600/Killer_Tomatoes_Strike_Back.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjrvw-BMpq1NVa9wtS6ipuCekQ5PB0x_031bQAeR0z_kvwxTiDXC2ZpeWdrhM5zm56ytA9KndF26nqa65pq1lIggxlVQWK8_Gty34ccyDouS-e8ZbZFtywdbL15n2_rfy0wAneUrwq3g/s320/Killer_Tomatoes_Strike_Back.jpg" width="224" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't let this happen to you.</td></tr>
</tbody></table><div closure_uid_sptdxp="126" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Have you ever opened your refrigerator and looked at all the cucumbers, squash, zucchini, tomatoes, avocado, eggplant, fresh herbs, kale, okra, green beans, mango, kiwis, strawberries and broke down in tears wondering how you were going to eat all that food before is goes bad?</div><div closure_uid_sptdxp="160" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>...oh! Well, okay. Me neither.</em></div><div closure_uid_sptdxp="224" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_sptdxp="223" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The point is, around this time of year our refrigerators and counter tops are full of the summer's yummy fruit and veggie bounty, often this means we cannot even give the the stuff away to our friends, as they are trying to lessen their burdens as well!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>I know, I know, first world problems, right!?</em></div><div closure_uid_sptdxp="267"><br />
</div><div closure_uid_sptdxp="112">So here are </div><div closure_uid_sptdxp="112"><span style="font-size: large;"><strong closure_uid_sptdxp="311">Three Tips for Eating More Veggies Than You Ever Thought Possible:</strong></span></div><div closure_uid_sptdxp="188"><br />
</div> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSBBbQRGJGrWKWVkeo1B9qwTfpq1bUcXusJXU-L2xL_RzCFcc92DX1DMvw_GdZbPaIwNnOAJXfLAseieZc56ycWXBhji8GpLRjEhEmGVafO4RBMwxoC3nKPiQ-y_eBJmfVne6MDw8Lww/s1600/mouse-eating-veggies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSBBbQRGJGrWKWVkeo1B9qwTfpq1bUcXusJXU-L2xL_RzCFcc92DX1DMvw_GdZbPaIwNnOAJXfLAseieZc56ycWXBhji8GpLRjEhEmGVafO4RBMwxoC3nKPiQ-y_eBJmfVne6MDw8Lww/s320/mouse-eating-veggies.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" closure_uid_sptdxp="293" style="text-align: center;">More veggies than this Russian Dwarf hamster EVER THOUGHT POSSIBLE!!!</td></tr>
</tbody></table> <br />
<div closure_uid_sptdxp="190" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>1. Smoothies.</strong> Veggie smoothies, i.e. Green Earth Soup and fruit smoothies will not only make a great choice for your breakfast lunch and dinner, but also give you a powerhouse of raw, easy to absorb nutrients that will allow your body to digest easily, especially in the August heat.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_sptdxp="111" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>2. Sauces.</strong> While we typically think of a pasta sauce as tomatoes, garlic and herbs, you can add sauteed squash in to the blended tomatoes and herb mixture to make a delicious creamy pasta sauce. In addition to that, you can chop your zucchini up and add that to the sauce for a great bit of texture. Of course, you can make as big a pot of sauce as you want, and store or freeze it for latter.</div><div closure_uid_sptdxp="111" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> <br />
<div closure_uid_sptdxp="111" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>3. Fruit rolls!</strong> Yum! And so easy! Take all the fruit that is just a bit too ripe to enjoy cut up as breakfast and dessert, chop it up, blend, and pour mixture into the bottom tray of your dehydrator... or on a baking sheet in your oven on warm. This takes about 8 hours. The secret is to never go above 140 degrees or you will kill much of the great enzymes and nutritional value of your fruit.</div><div closure_uid_sptdxp="111" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_sptdxp="111" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>What are some more ways to use up all the veggies before they turn into compost? Please, help me devour my produce before it's too late, please!</em></strong></div><div closure_uid_sptdxp="111" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div closure_uid_sptdxp="111"><br />
</div><div closure_uid_sptdxp="111"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-68019441175073439032011-07-28T19:22:00.001-04:002011-08-30T10:55:25.655-04:00How to Host a Vegan Baby Shower for Non-Vegans<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-size: large;"><b>VEGAN BABY SHOWER</b></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tr9FzY6MPFA/TjHmMqmeJxI/AAAAAAAABRo/bJVL8dYzhe0/s1600/july+2011+042.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-tr9FzY6MPFA/TjHmMqmeJxI/AAAAAAAABRo/bJVL8dYzhe0/s320/july+2011+042.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">OMG!!! Have a baby and you too, can have a pile-o-presents!</td></tr>
</tbody></table><br />
<br />
Apparently having babies is the new hip thing... well, for others. I'm bucking the trend, but it was bound to happen that I would eventually be tasked to throw one of these suckers.<br />
<br />
<b>A few things to note:</b><br />
1. I am on a tight budget<br />
2. 23 ladies not including myself would be in attendance<br />
3. Ladies, while fine with eating lighter fare, will descend like locusts upon said lighter fare!<br />
<br />
<b>The Menu:</b><br />
<br />
<ul style="text-align: left;"><li>Limeade</li>
<li>Cupcakes that resemble Oscar the Grouch and Cookie Monster</li>
<li>Salsa Verde</li>
<li>Guacamole and tortilla chips</li>
<li>Fruit Salad</li>
<li>Israeli Salad</li>
<li>Hummus and Fresh toasted pita chips</li>
</ul><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SNdC-DlfCdc/TjHmVUIc3OI/AAAAAAAABSQ/INBJszeAa6A/s1600/july+2011+031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://1.bp.blogspot.com/-SNdC-DlfCdc/TjHmVUIc3OI/AAAAAAAABSQ/INBJszeAa6A/s320/july+2011+031.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Teehee!</td></tr>
</tbody></table><br />
Total Grocery Store Bill: $70 or about $3 per person<br />
<br />
Tips:<br />
<br />
I did a do it yourself limeade station. Really this was because I forgot that I didn't have a punch bowl! But also, when you run out of ginger ale, you can fill the limeade pitcher with water and add more lime slices for refreshing lime water... only thing that would be better would be cucumber water!<br />
<br />
Pita chips can be pricey. Buy the actual pita bread and bake in the over for 15 minutes at about 275 degrees.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Z1CAIX9sa9I/TjHme6BCfsI/AAAAAAAABSc/GQ66lByclto/s1600/july+2011+035.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Z1CAIX9sa9I/TjHme6BCfsI/AAAAAAAABSc/GQ66lByclto/s320/july+2011+035.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mutant cupcake!!!! Notice how none of the other cupcakes judge? mutant cupcake is just one of the crew.</td></tr>
</tbody></table><br />
I made three types of cupcakes from my new favorite cookbook, <a href="http://www.theppk.com/books/vegan-cupcakes-take-over-the-world/">Vegan Cupcakes Take Over the World</a>. Vanilla, Chocolate and Lemon. Chocolate goes first. Always. i used the recipe for vegan butter cream icing, and added dry food coloring rather than the liquid to keep the texture such that it could be piped properly.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jX7svLUZHT4/TjHmY-YFywI/AAAAAAAABSU/fP-gBnsZtV8/s1600/july+2011+034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="http://2.bp.blogspot.com/-jX7svLUZHT4/TjHmY-YFywI/AAAAAAAABSU/fP-gBnsZtV8/s320/july+2011+034.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These cupcakes are like lemmings... blindly following each other to their doom...</td></tr>
</tbody></table><br />
The mom-to-be's only request was for my guacamole. it is pretty darned amazing. true. So, i figured I'll go ahead and post that recipe here:<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Jen's </span></b><b><span class="Apple-style-span" style="font-size: large;">Addictively</span></b><b><span class="Apple-style-span" style="font-size: large;"> Good Guacamole:</span></b><br />
(Also so easy, it's crazy)<br />
1 avocado<br />
1 tablespoon lime juice<br />
2 cloves of garlic, diced<br />
1 teaspoon salt<br />
<br />
smush all ingredients together, till thoroughly mashed up.<br />
<br />
I know. So crazy easy!<br />
<br />
Last tip: Have someone else do the games. I do the cooking and the hosting... let another person do that part while you are refilling the guac!<br />
<br />
<br />
<br />
</div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-1141981636713933532011-07-21T07:11:00.002-04:002011-08-30T10:56:02.372-04:00NEW AND IMPROVED!!! LOOK!!!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV2q69RGtdd_KlHeJposfJI3WHjbqMEsmChBOl0QKxbJBLOpi1QViobicXYitBcZG-iUuuaN69KjMA-SFNd-WOwgYDtbXUAfTU25A8QvrQ5B16rV9TM4xgFZiVfhFi-Jg4V-6e3Jjh1A/s1600/riverCityVegan_beetLogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV2q69RGtdd_KlHeJposfJI3WHjbqMEsmChBOl0QKxbJBLOpi1QViobicXYitBcZG-iUuuaN69KjMA-SFNd-WOwgYDtbXUAfTU25A8QvrQ5B16rV9TM4xgFZiVfhFi-Jg4V-6e3Jjh1A/s320/riverCityVegan_beetLogo.jpg" t$="true" width="162" /></a></div><strong>So... What does everyone think of the new look?!</strong><br />
<br />
<div closure_uid_ud5ra4="111"><div closure_uid_mzi3rc="175"><div closure_uid_6kel4u="110">This design was brought to you by the fabulous, <a href="http://www.karynjimenezelliott.com/#1753621/River-City-Vegan"><strong>Karyn Jimenez-Elliott</strong></a>, whom I am proud to say is one of my talented UArts Museum Studies alumni (MFA in Museum Exhibition Planning & Design). Click on the link <a href="http://www.karynjimenezelliott.com/#1753621/River-City-Vegan"><strong>River City Vegan Designs</strong></a> to see a few more graphics she has worked up for me, and also check out what she has done for other clients.</div></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3PbmxOPgs4U9obsN0kHmHOHtKlwAoHiz3BgScuyONspXt6Q9zJ06uanIsAfrmYfKBdjSDmnZ25dOpAYcalvYzDf54PViRM6ru7NTE9q143xEDlaiv2fZVkOSwK_KEIVnfGd0-WKQdKk/s1600/RiverCity_BumperSticker.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3PbmxOPgs4U9obsN0kHmHOHtKlwAoHiz3BgScuyONspXt6Q9zJ06uanIsAfrmYfKBdjSDmnZ25dOpAYcalvYzDf54PViRM6ru7NTE9q143xEDlaiv2fZVkOSwK_KEIVnfGd0-WKQdKk/s320/RiverCity_BumperSticker.jpg" t$="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" closure_uid_mzi3rc="155" style="text-align: center;"><div closure_uid_mzi3rc="123">bumper stickers!!! You know you want one!!!</div></td></tr>
</tbody></table></div><div closure_uid_mzi3rc="120" closure_uid_ud5ra4="111"><br />
</div><div closure_uid_ud5ra4="111"><strong><span style="font-size: large;">UP NEXT: How to host a Vegan Baby Shower for 23 Non-Vegans...</span></strong></div></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com1tag:blogger.com,1999:blog-1051950073775526003.post-55473831936103188922011-07-07T17:20:00.002-04:002011-08-30T10:56:41.321-04:00Raw Cashew Vegan Pesto<div dir="ltr" style="text-align: left;" trbidi="on">This week I bough a huge bundle of basil from <a href="http://www.victoryfarmsinc.com/">Victory Farms</a> stand at the <a href="http://byrdhousemarket.blogspot.com/">Byrd House Market</a> for a dollar!!!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtD2EJ5hCMCshrL5S0w3XJ4BhKbcKhbefJcXU74eVRg-VLgI7l3RZbGsvYf_MK8Up8wyk-pT_ZIOqEfRc5GX9qTgt2NJYe7Idtla_yJ2qmLC1YW-5gzbRbKFXMqsxdR0BXDRkCxWe3pw/s1600/weaselbasiliskshowdown.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtD2EJ5hCMCshrL5S0w3XJ4BhKbcKhbefJcXU74eVRg-VLgI7l3RZbGsvYf_MK8Up8wyk-pT_ZIOqEfRc5GX9qTgt2NJYe7Idtla_yJ2qmLC1YW-5gzbRbKFXMqsxdR0BXDRkCxWe3pw/s320/weaselbasiliskshowdown.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oops! BASIL not BASILISK!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><br />
</div><div>So I had to make some pesto. But pine nuts are expensive... so I used raw cashews instead. The result.... DELICIOUS!!!</div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jXDVIBKwj_I/ThYFKdgp5eI/AAAAAAAABOg/p8QgrhBhNnI/s1600/2011-07-07+08.31.25.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-jXDVIBKwj_I/ThYFKdgp5eI/AAAAAAAABOg/p8QgrhBhNnI/s320/2011-07-07+08.31.25.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half of the basil</td></tr>
</tbody></table></div><div><b><u>RAW CASHEW VEGAN PESTO:</u></b></div><div><br />
</div><div>1 bunch of Basil</div><div>5 cloves of garlic</div><div>1/3 cup EVOO</div><div>2 tbs lemon juice</div><div>1/3 cup nutritional yeast</div><div>1/2 cup raw cashews</div><div>salt and pepper to taste</div><div><br />
</div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-FWcgAUDfwBQ/ThYFISuJQ8I/AAAAAAAABOc/Io_htcC14jY/s1600/2011-07-07+08.34.57.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-FWcgAUDfwBQ/ThYFISuJQ8I/AAAAAAAABOc/Io_htcC14jY/s320/2011-07-07+08.34.57.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients preparing to become pesto</td></tr>
</tbody></table></div><div>add all ingredients into food processor and blend well.</div><div><br />
</div><div>The end result should look similar to this:</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kss4HYljv9Y/ThYFDuSVXII/AAAAAAAABOU/V5BFwxYL7Gw/s1600/2011-07-07+08.54.28.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-kss4HYljv9Y/ThYFDuSVXII/AAAAAAAABOU/V5BFwxYL7Gw/s320/2011-07-07+08.54.28.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PRESTO!!! PESTO!!! (I had to. I couldn't resist.)</td></tr>
</tbody></table>I put this on toast with some tomato slices. OMG! Yum! I am sure there will be lots of other stuff to douse with pesto.... hmmmm... any ideas from the peanut gallery?<br />
<div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com2tag:blogger.com,1999:blog-1051950073775526003.post-68601913907073919962011-07-06T08:56:00.001-04:002011-08-30T10:57:37.075-04:00Israeli Salad Plus Quinoa<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><b>Israeli Salad</b> was a staple in my house, growing up. Mom would say, " The secret is in cutting the pieces really, really small". So I now pass that tidbit of wisdom on to you. The other bit of wisdom I now pass on is the extreme health benefit of adding quinoa to the Israeli Salad.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wTjbrkEchoY/ThHkm2SbNmI/AAAAAAAABLQ/TbrjXjZFqbY/s1600/2011-07-04+11.59.58.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wTjbrkEchoY/ThHkm2SbNmI/AAAAAAAABLQ/TbrjXjZFqbY/s320/2011-07-04+11.59.58.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh ingredients.. pre-chop</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<br />
<div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">One cup of quinoa:</span></div><ul style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin: 0px 0px 0px 25px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">220 calories (70 percent carbs, 15 percent fat, 15 percent protein)</span></li>
<li style="margin: 0px 0px 0px 25px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">40 grams of carbohydrates (13 percent daily value)</span></li>
<li style="margin: 0px 0px 0px 25px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">8 grams of protein (16 percent of daily value)</span></li>
<li style="margin: 0px 0px 0px 25px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3.5 grams of fat (5 percent daily value with no saturated fat)</span></li>
<li style="margin: 0px 0px 0px 25px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">A glycemic load (blood sugar spike) of only 18 out of 250</span></li>
<li style="margin: 0px 0px 0px 25px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">5 grams of fiber (20 percent of daily value)</span></li>
<li style="margin: 0px 0px 0px 25px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">20 percent of daily value of folate (various forms of Vitamin B)</span></li>
<li style="margin: 0px 0px 0px 25px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">30 percent of magnesium daily value (beneficial for people with migraine headaches); 28 percent daily value of phosphorous; iron (15 percent); copper (18 percent); and manganese (almost 60 percent)</span></li>
</ul><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><i>Quinoa has all eight essential amino acids. It’s difficult for vegans to get all eight essential amino acids and an adequate source of protein from one food source. Usually, vegans need to combine foods like beans and rice to acquire all the essential amino acids, the building blocks of protein. </i></span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-small;">Find out more from this website: www.mnn.com/food/healthy-eating/stories/quinoa-nutrition-facts</span></span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><b>Israeli Salad:</b></span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 Large cucumber</span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 Large tomato</span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 red onion</span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup EVOO</span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"></span>2 Tbs lemon juice</div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">salt and pepper to taste</span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">chopped parsley as garnish</span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 cup quinoa</span></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Rinse the quinoa, then brown in a sauce pan. Add 2 cups of water and bring to a boil, uncovered. Reduce heat to medium and continue to let boil until tender (about 10-15 minutes). Once cooked, let chill in the refrigerator while chopping the veggies.</div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Chop the cucumber, tomato and onion into pieces that range between 1/4 and 1/2 inch squares.</div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="border-collapse: collapse; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mix the olive oil, lemon juice, salt and pepper in a separate dish, then pour and fold all ingredients together. Add parsley and quinoa, too. Chill, and serve cold at your potluck. (perfect with fresh pita chips)</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiip5Wq2kOGh79u6tqcD2GBCDDkkHS71EbTuSojVXJZ1IevuRd-b2AWuR1va56Uko2MAZAXhyphenhypheneU_KS7b5Yuoq86nKEcBZ61utwlXIINzsIxurU2yeegXaZ-SeCYlNiSrqe77TuPvyxofz8/s1600/israeli_salad-13103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiip5Wq2kOGh79u6tqcD2GBCDDkkHS71EbTuSojVXJZ1IevuRd-b2AWuR1va56Uko2MAZAXhyphenhypheneU_KS7b5Yuoq86nKEcBZ61utwlXIINzsIxurU2yeegXaZ-SeCYlNiSrqe77TuPvyxofz8/s320/israeli_salad-13103.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No, you know my camera isn't good enough to take this picture, but for reference on chopping size, you can see what it should look like. </td></tr>
</tbody></table><div style="border-collapse: collapse; font-family: verdana, arial, sans-serif; font-size: 12px; line-height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-86258591619187433452011-07-04T12:19:00.001-04:002011-08-30T10:58:00.740-04:00Vegan Potato Salad, Perfect for 4th of July Potlucks<div dir="ltr" style="text-align: left;" trbidi="on"><b>4th of July potluck is upon us!</b><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXkDsQ7Ko_SaC35g4nMybX0OSXEAPOZAhM_afWHOvdTzz0UKK_n40xgKTz8YQxXuSXa92ZRyxKNfCKIBPUbnJ9gJlg0T0JtH5cEmhvBZu1IFT5hUWkvxBzZ8kQBCGH9iQ4NilngF0HmU/s1600/4th-of-july-dog-400x464.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXkDsQ7Ko_SaC35g4nMybX0OSXEAPOZAhM_afWHOvdTzz0UKK_n40xgKTz8YQxXuSXa92ZRyxKNfCKIBPUbnJ9gJlg0T0JtH5cEmhvBZu1IFT5hUWkvxBzZ8kQBCGH9iQ4NilngF0HmU/s320/4th-of-july-dog-400x464.jpg" width="275" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cute-n-tiny.com/cute-animals/happy-4th-of-july/</td></tr>
</tbody></table><br />
<br />
<br />
<br />
<br />
Here is my recipe for <b><u>"Out of This World Vegan Potato Salad"</u></b>:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CLk4YQcVuZM/ThHkhjVs-5I/AAAAAAAABLM/WIp8PHot7TQ/s1600/2011-07-04+12.02.34.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-CLk4YQcVuZM/ThHkhjVs-5I/AAAAAAAABLM/WIp8PHot7TQ/s200/2011-07-04+12.02.34.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tastes a lot better than it loos in this photo!!!!</td></tr>
</tbody></table><br />
5 large Russet potatoes diced and boiled (leave the skin on)<br />
1/4 cup Veganaise<br />
2 Tbs mustard<br />
1 Tbs dill pickle juice<br />
2 Tbs sweet relish<br />
1 Tbs chopped parsley<br />
4 celery stalks, diced<br />
2 green onions diced<br />
salt and pepper to taste<br />
<br />
<br />
Blend all ingredients except the potatoes together. Once mixed, fold into the boiled potatoes until evenly coated. Refrigerate for at least 2 hours. Serve and enjoy!<br />
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<b>HAPPY INDEPENDENCE DAY!!!!!!!! ENJOY THE FIREWORKS AND FOOD!!!!!</b></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-44494163368904967322011-06-30T09:07:00.001-04:002011-06-30T09:07:15.008-04:00FYI. vacation.<div><p>I have been enjoying the ocean, the sun and the sand all week..... and of course,  eating like the vegan foodie I am! Sadly, the 21st century (meaning wi-fi) has yet to catch up to this, my salty sanctuary.   So as I compose this blog, via my smartphone,  know that the River City Vegan will soon be posting more on fabulous food... assuming she does, in fact, return from her blissful patch of silicon dioxide Utopia.</p>
<p>Xo!</p>
</div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-81848340190274492462011-06-23T22:14:00.002-04:002011-08-30T10:58:56.340-04:00Summer Squash, Mint and Berry Dinner<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wWXm6J69OQ8/TgPrWXrQa2I/AAAAAAAABLE/UYNaZbbAJaQ/s1600/2011-06-22+20.35.15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-wWXm6J69OQ8/TgPrWXrQa2I/AAAAAAAABLE/UYNaZbbAJaQ/s320/2011-06-22+20.35.15.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stick rice, spring roll and soup</td></tr>
</tbody></table>Here are a few yummy recipes for the berry and squash season that is now upon us.<br />
<br />
<b>Squash and Berry Sweet Curry Chilled Soup:</b><br />
<br />
2 yellow neck squash, diced<br />
1 red pepper, diced<br />
1 cup mixed berries<br />
1 can coconut milk<br />
1 tablespoon sweet curry powder<br />
1 tablespoon coconut oil<br />
1 tablespoon liquid amino<br />
sriracha to taste<br />
chopped mint leaves<br />
<br />
Saute red pepper and squash with coconut oil till tender<br />
heat berries and coconut milk in pan till just before mixture boils. remove from heat and pour through sieve into bowl. The point is that we are trying to remove the seeds from the berries. So go ahead and smush the berries through the sieve as best you can.<br />
<br />
Pour sauteed red pepper and squash into the bowl and use an immersion blender to get a smooth consistency. Add in liquid amino and sriracha to taste.<br />
<br />
Chill for 30-45 minutes<br />
<br />
Blend the mint leaves and a dash of coconut oil into a pesto like paste. use this as a garnish and swirl around the top of the soup. add a few leftover berries as well, to make a pretty finish.<br />
<br />
<b>Berry Glazed Tempeh</b><br />
<br />
1 cup berries<br />
1/4 cup rice vinegar<br />
1/4 cup soy sauce<br />
1/4 cup brown sugar<br />
1/2 can coconut juice<br />
1 Thai chili<br />
1/8 cup chopped mint<br />
dash of sesame oil<br />
1 package tempeh<br />
<br />
<br />
Add first seven ingredients into a sauce pan and heat till just before boiling. remove from heat, and strain into sieve with a bowl underneath to get rid of seeds in the berries.<br />
<br />
slice tempeh into short strips that are about 2-3mm thick and place into a frying pan. Pour sauce into the pan and cook until glazed.<br />
<br />
I added this to spring rolls with cabbage and carrots, but the possibilities abound, so do with the glaze what you will!<br />
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Enjoy. We did!<br />
<br />
P.s. Thanks, Kayla for your help, your kitchen and your tasters!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HBN96uDBHdk/TgPrdGGKhjI/AAAAAAAABLI/E0_ggptbNwg/s1600/2011-06-22+20.34.59.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-HBN96uDBHdk/TgPrdGGKhjI/AAAAAAAABLI/E0_ggptbNwg/s320/2011-06-22+20.34.59.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner!</td></tr>
</tbody></table><br />
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</div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com0tag:blogger.com,1999:blog-1051950073775526003.post-91076569284841399492011-06-20T23:21:00.000-04:002011-06-20T23:21:55.143-04:00Jen's Famous Tempeh Bacon<div dir="ltr" style="text-align: left;" trbidi="on">Here it is, the recipe that everyone loved on T.V. and at the Richmond Vegetarian Festival's Meatless Gourmet...<b> </b><b>TEMPEH</b><b> BACON!</b><br />
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This is a recipe I made up based on the ingredients found in various real pork products, adapted for a healthier and more humane lifestyle.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeplt8kVOtu4Magu_vRgw8Ksn8jQirmxgYadaVv_TpkBuMexo6bMq5gbZaBwumKIyGuX4PJpSZEwakv02i1MV4x0EB38J5blPw_1ggoRKFsTaOq6gDfk4puYeF3jh9Ih50SwghA3i78gQ/s1600/piglet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeplt8kVOtu4Magu_vRgw8Ksn8jQirmxgYadaVv_TpkBuMexo6bMq5gbZaBwumKIyGuX4PJpSZEwakv02i1MV4x0EB38J5blPw_1ggoRKFsTaOq6gDfk4puYeF3jh9Ih50SwghA3i78gQ/s1600/piglet.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">OMG! Snout kisses! Smooch!</td></tr>
</tbody></table><br />
<i><span class="Apple-style-span" style="font-size: x-small;">My apologies and a forewarning that these are not the exact measurements, as they have never actually been recorded. If interested, or seriously </span></i><i><span class="Apple-style-span" style="font-size: x-small;">fiending</span></i><i><span class="Apple-style-span" style="font-size: x-small;"> for structure, message me, and next time I cook this dish I'll try to remember to record the exact measurements.</span></i><br />
<br />
<b><u>TEMPEH BACON:</u></b><br />
1 package of tempeh (I prefer the multi-grain, but it doesn't really matter)<br />
1/2 tablespoon fennel seed<br />
1/2 tablespoon thyme<br />
1/2 tablespoon sage<br />
1 tablespoons liquid amino<br />
1 tablespoon Louisiana hot sauce<br />
1 teaspoon vegan Worcestershire<br />
1 teaspoon liquid smoke<br />
1-2 tablespoons Earth Balance or coconut oil<br />
<br />
<br />
<ul style="text-align: left;"><li>Slice the tempeh into short strips, about 2-3mm thick and place into a large pan. </li>
<li>Just barely cover with water and set the burner to medium-hot. </li>
<li>Sprinkle fennel seeds into water. </li>
<li>Shake the thyme and sage over the tempeh so that each piece is lightly covered. </li>
<li>I tend to rapidly squeeze the liquid amino in a zig-zag formation, basically being sure that each piece has a little dose of the liquid. </li>
<li>Again, with the hot sauce, just be sure each piece has a dash. </li>
<li>I just use a cap full of the Worcestershire sauce, and a few shakes of the liquid smoke. </li>
<li>Gently stir the ingredients to be sure everything is evenly coated. </li>
<li>Let the mixture boil till there is essentially no water in the pan. </li>
<li>At this point add a bit of either Earth Balance or coconut oil into the pan and lightly fry the tempeh on each side till just slightly crispy. </li>
<li>Remove from pan and enjoy in all the places you would eat bacon, if you ate bacon!</li>
</ul></div>River City Veganhttp://www.blogger.com/profile/06443643246564665999noreply@blogger.com2