Sunday, June 10, 2012
Richmond Vegetarian Festival 2012
I'll be a speaker at this year's Richmond Vegetarian Festival.
Here is a link to the page: http://www.veggiefest.org/entertainment/enter_speakers.html
Here is a summary of what we will be doing:
"Vegan 101: Making a Quick and Easy Balanced Vegan Meal (Cooking Demo)"
So THIS 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 People's School of Richmond, 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?
Monday, April 2, 2012
Ask the Vegan Chef
Vegan Action, http://www.vegan.org/, 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!!!
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.
This is going to be fun!
This is going to be fun!
Monday, January 23, 2012
Pot Pie... made from scratch and vegan, too!
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.
First the crust:
2 cups flour
2/3 cups vegetable shortening
6 tablespoons of water
pinch of salt
Preheat the oven to 325.
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.
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.
Bake the shell for 15 minutes, then set aside.
Filling:
Dice one baking potato, 3 carrots, 2 celery stalks.
1/2 cup frozen peas
4 garlic cloves diced
1 1/2 to 2 cups veggie broth
1 can cannellini beans
Olive oil or vegan margarine
Almond milk
1/2 cup flour approximately
Summer savory herbs (or thyme, sage, marjoram)
Salt and pepper
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.
Pre-heat the oven to 350.
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.
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.
Bake for about 20 minutes, or until you see the crust turn a golden brown.
Eat and be merry, once it cools, of course!
*Also, we have have eaten this pot pie before taking a photo of the finished product. Oops.
2 cups flour
2/3 cups vegetable shortening
6 tablespoons of water
pinch of salt
Preheat the oven to 325.
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.
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.
Bake the shell for 15 minutes, then set aside.
Filling:
Dice one baking potato, 3 carrots, 2 celery stalks.
1/2 cup frozen peas
4 garlic cloves diced
1 1/2 to 2 cups veggie broth
1 can cannellini beans
Olive oil or vegan margarine
Almond milk
1/2 cup flour approximately
Summer savory herbs (or thyme, sage, marjoram)
Salt and pepper
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.
Pre-heat the oven to 350.
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.
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.
Bake for about 20 minutes, or until you see the crust turn a golden brown.
Eat and be merry, once it cools, of course!
*Also, we have have eaten this pot pie before taking a photo of the finished product. Oops.
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