Wednesday, March 28, 2012

Vegan Bake Sale


(click on image to enlarge)

This year I decided that I need to represent here in the OC.    The owner of the Trabuco Canyon Country Store is graciously allowing us to set up outside and I am confident that the animal loving folks out here in the canyon are going to buy us out in no time!  Join us!  Either as a baker, seller, or buyer!

Date:  
April 28, 2012

Time:  
10 am until we're sold out!

Location:  
The Trabuco Canyon Country Store
31021 Trabuco Canyon Road
Trabuco Canyon, CA  92679

100% of the proceeds go to benefit
Barks of Love, Orange County.

Tuesday, March 27, 2012

Boogity, Boogity, Boogity!

Yes, I spent the entire weekend in Fontana at the Auto Club Speedway watching the NASCAR races.  The Royal Purple 300 on Saturday and the Auto Club 400 on Sunday.  I've been a few times in the past, but this last year we (my husband and I) got really into it and decided to really make a weekend out of it.  So this year we prepared.  I remember from last year, when all we did was bring ourselves, that there is not much besides french fries and alcohol for us vegans.   This year we made sure there was plenty to eat.

Dan and I enjoying our veg friendly eats on the tailgate.

Friday night we prepared everything for the weekend.  I made up a big batch of macaroni salad, a bunch of Soyrizo and tofu scramble breakfast burritos, and then we packed up some veggie dogs, buns, condiments, crackers, sodas, waters, and of course, some booze!  We had everything we needed to get our tailgate on in the parking lot!

Saturday went as planned.  We got there about 7am.  It was chilly, but sunny.  We fired up the grill and had a great time.  Sunday started off on the sunny side, but ended up in the pouring rain.  It even hailed at one point!  But we still had a great time, and we didn't have to worry about what we were going to eat.

Basil Pesto and Sun Dried Tomato Mac Salad

Basil Pesto and Sun Dried Tomato Macaroni Salad with Arugula

For the salad:
1 pound elbow macaroni, prepared in lightly salted water
4 to 6 ounces wild arugula
1/4 cup pine nuts
1/2 cup julienne cut sun dried tomatoes
1/2 cup diced white or red onion

For the dressing whisk together:
1 cup vegan mayonnaise (I use Vegenaise)
1/2 cup basil pesto (store bought or homemade)
Salt and pepper to taste

Toss everything together in a big bowl and refrigerate until ready to serve.

Soyrizo and Tofu Scramble Breakfast Burrito

Soyrizo and Tofu Scramble Breakfast Burritos

1 block (1 pound) extra or super firm tofu, drianed and pressed
1 teaspoon turmeric
1/2 teaspoon black salt, optional
1/4 teaspoon paprika
2 tablespoons vegetable oil
1/2 cup diced white or yellow onion
1 teaspoon minced garlic
1/2 tube (about 6 ounces) of store bought Soyrizo
1/4 cup vegan sour cream
1/2 cup vegan shredded cheese (I used Daiya Pepperjack)
5 to 6 burrito size tortillas

parchment paper, optional
aluminum foil, optional


Into a bowl, crumble tofu.  Mix in turmeric, black salt (if using) and paprika.  Set aside.
In a frying pan, heat oil over medium high heat.  Add onions and garlic and sauté until translucent and fragrant.
Add in Soyrizo and stir.  Heat all the way through, stirring constantly.
Add in tofu mixture, and heat all the way through.
Stir in sour cream and cheese.  Mix together until melted and well combined.
Remove from heat.
Heat tortillas until soft and pliable.  Divide filling amongst the tortillas and roll up.
If eating now, serve while hot.  If saving for later, wrap each burrito in a square of parchment and then in a square of aluminum foil, then refrigerate until ready to heat up.





Thursday, March 1, 2012

Kurt Halsey + Celine Steen + Joni Marie Newman = AWESOME!

What is this crazy collab-o I speak of?  Vegan Food Gifts: Spread the Vegan Love DIY-Style with 100 Inspired Recipes for Homemade Edible Gifts, Baked Goods, Preserves, and More  Written by Joni Marie Newman with photos by Celine Steen and illustrations by Kurt Halsey.  A vegan triple threat of epic DIY proportions, if you ask me.


Now available for pre-order on Amazon with a tentative release date of September of this year.


To give you a little sneak peak of what's in store check out this recipe for infused Gin which will be included in the chapter appropriately titled: Last Call




GIN-ger Snap

This stuff is no joke. It's made with Gin and definitely has a snap!

10 slices (2.5 ounces, or 70 g) fresh ginger (skin on is fine)
 
2 cinnamon sticks

1 teaspoon dried orange peel

4 cups (940 ml) gin

Add ginger, cinnamon sticks, and orange peel to the bottom of a container with a tight fitting lid.
Pour gin into container, seal, give it a good shake, and let sit for one full week shaking once daily.
Strain out solids (I like to leave in the cinnamon sticks) and pour into bottles or jars with tight fitting lids

Yield: 4 cups (940 ml)

GIFT IT! 
Package in pretty bottles or mason jars affix a label to the bottle, and attach the recipe card below.

CLICK ON IMAGE TO ENLARGE!

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni