We kicked off the new year right with a Vegan Brunch catered by my personal chef business, Well on Wheels.  It was an intimate gathering of friends coming together to talk about food, families, activism, and spreading the vegan message while eating some decadent savory and sweet goodies.

The menu included Tofu Florentine Quiche, Benevolent Bacon, Sesame Strignbeans, Kite Hill cheese and vegan caviar on baguette, Cranberry Streusel Muffins, Apple Cinnamon Bread Pudding with Maple Pecan Praline and Coconut Whip, grapes, clementines and pomegranate, and chocolate truffles.



We talked and ate, then ate some more.  Even though it felt decadent, there was a lot of healthy stuff here with the fruit and veggies, so we didn't feel too guilty when everyone left stuffed.



Let's make 2017 a year of spreading the easy peasy vegan message that you don't need to feel deprived to be vegan, and anyone can do it.  

I was the featured guest chef recently at the Franklin dining hall ay UMass Amherst cooking up a vegan menu in honor of Earth Day.  The event was coordinated by the P-Nut student group which teaches about the health and environmental benefits of adopting a plant-based diet.


It was a pleasure to work with the kitchen crew and give a presentation to students afterward.  So many great questions demonstrating a knowledge of sustainable agriculture, organics, the dangers of GMOs, and a concern for animals.


I wish I knew this much when I was a college student, and I wish they taught this kind of stuff back then!  Nonetheless, it gives me such hope that future generations will take care of our planet and lead people on the right path.

I love making this recipe for parties or potlucks.  They taste just like the real thing, only better. Made without any animal products, they get their distinct flavor from a sea vegetable called dulse.  It's high in minerals as well as flavor, so you're eating healthy as well as enjoying a delicious treat.

You can see me demonstrate how to make this quick and easy recipe on my cooking segment with WWLP TV.

 See me demonstrate how to make the recipe here.

vidavegancon.com

I'm back from vegan food blogger conference, Vida Vegan Con, filled with memories, ideas, and lots of delicious food!  I've been posting reviews of my fabulous meals at Homegrown Smoker, Portland's only vegan BBQ, Back to Eden Bakery, which has amazing gluten-free vegan treats as well as soft serve vegan icecream, Sizzle Pie, where I ate a delicious slice of vegan pizza called The Veganator, and the best Lebanese restaurant I've ever eaten in, Nicholas Restaurant. Here are some of my quick impressions of the city, the conference, and well, of course, food!


Speaking of food... one of the most exciting things about this conference was getting to sample new products by vegan companies such as GO Veggie!, So Delicious, Turtle Island (Tofurky), Teeze, Attune Foods (Erewhon), and WayFare Foods.  Upon arrival, we were handed a hefty goodie bag loaded with all sorts of tempting loot.  As if that wasn't enough, the first day featured a grazing bar type lunch where all of these companies handed out samples of their delicious treats.


Here's a lineup of peanut butter offered by Peanut Butter & Co.  My favorite was the chocolate peanut butter, which I think would make a great frosting.  It was yummy on cereal and in a banana smoothie, FYI.


Turtle Mountain, makers of Tofurky, is introducing a new line of "artisinal sausages" later this year.  Flavors include Andouille, Applewood Chick'n, and Spinach Pesto.  I sampled them all and I definitely think these will satisfy even diehard meateaters.  Definitely be sure to grab some to serve to your omni friends and family next time they come to dinner.


Nayonaise by Nasoya is much better than I remember.  It reminded me of Miracle Whip, and tasted really delicious with no augmentation in the potato salad they were serving.  I'd definitely use this at my next picnic.


Vegan, but not gluten-free, and I have no idea how they do it, but these fake bacon bits from WayFare Foods were delicious!  I can totally see using them in a savory bean soup or a tofu quiche with asparagus.  Loved the smoky flavor!


Teese makes great nachos.  You can get the spicy jalapeno or plain cheese and melt up a bunch to drizzle on top.  Sooooo.... goooooood.


I can't stop raving about how awesome this cereal is.  I know it's just cereal, but it's gluten-free, soy-free, and corn-free - all of the things I have to stay away from for health reasons!  It'll be so nice having some real crunch that I can alternate with rice puffs for my morning breakfast.


One of my favorites was the new gluten-free Cookies & Cream flavor from So Delicious.  They handed out samples in these equally good gluten-free cones.  Yum!  I can't wait till this hits shelves later this summer.


Vegan Trivia on opening day.  I would've lost badly if I was up there.  Except for all the nutrition questions... which I geekily knew all of.


The conference took place at the beautiful Portland Art Museum.  My favorite sculpture was in the outdoor patio garden.  And of course, I gave it a hug.


Terry Hope Romero, author of Vegan Eats World among many others, speaking about recipe creation. One of my favorite quotes from her presentation:  "Your recipe is the map, and the food you create with it is the adventure."


Another enjoyable presentation was by the young and talented Hannah Kaminsky, author of My Sweet Vegan.  She recently graduated from college with a degree in photography and demonstrated her food styling techniques.  Here is how she dressed up a simple Pad Thai from Whole Foods.  Looks good enough to eat! :-)


Here she is showing off her "most used tools."


I rode to and from the conference each day on the Portland streetcar.  It was a convenient form of transportation, and essentially free.  Here's the view out the window, which was pretty much a constant ominous cloud since it rained nearly every day I was there.


More ice cream.  This was vegan softserve from Back to Eden Bakery.


I couldn't believe my eyes when I saw this mirage at the Portland Airport.  It was a pleasant way to welcome a weary vegan traveller.

I've been teaching this class for West Hartford Adult Education for the past 8 years with a changing seasonal menu, and it always fills up fast.  Because there was a waiting list with enough people for a second session this spring, I agreed to offer Part II last week.  Here are some highlights from our evening together.

What do we have going on this week?  A mix of warm sunshine, cool spring showers, followed by a little bit of summer humidity.  And likewise, the menu is a similar melange of hot and cold weather treats.  I'm already getting ready for a Memorial Day picnic!

It's nothing short of awesome when you come across a cute little cafe in the middle of nowhere that serves up some pretty tasty vegan goodies.  That was the case on my drive to the northwest hills of Connecticut to meet some friends for lunch on this sunny spring afternoon.


I had heard good things about Passiflora, a tea room and cafe tucked in a little store front on Main Street in New Hartford.  It's easy to miss if you're zooming along on Rt. 44, but do take the time to slow down, stop in, and enjoy some slow food.  Everything here is made fresh with local and organic ingredients, and the quality comes through with every bite and sip.


I started with a Chocolate Maca Chai Tea with almond milk that promised to reduce stress and boost the immune system.  I needed both after a long week that tested my patience.  Plus, it tasted pretty rich and soothing with a peppery hint that was also energizing.


I ignored my gluten-free health needs for the main entree, a Tempeh Reuben on Bantam Bread sourdough rye with a side of Cream of Asparagus soup.  It's been over a decade since I've splurged on this bread, but I remember it well:  that yeasty aroma, a crisp crunch of crust, and hearty weave of gluten strands that hold it all together and make it heavenly chewy.  It was the perfect framework for the nicely grilled tempeh and heap of sauerkraut that were tucked inside.  My only qualm was the cafe's lack of hot sauce or spicy brown mustard, but I settled for some Dijon.  The soup was a pureed mix of asparagus, onion, carrot, celery and a pleasing mix of herbs.  The color wasn't terribly appetizing, but the taste more than made up for it.


It was difficult to decide on a dessert since there was an array of vegan treats to choose from, even a raw cookie.  At the recommendation of my dining companions, I chose one of the last two Gluten-free Black Bean Brownies, mostly because I couldn't imagine such a thing being tasty, much less edible.


I was surprised to discover that it was much much more than that. The crumb was moist and dense, almost fudgey in spots, and the flavor was that of a rich, dark chocolate.  I think there was probably some coffee mixed in there because I left with quite a buzz after this meal.


I would highly recommend a drive out to this little gem of a restaurant after a hike in nearby People's State Forest, or in the fall for a break from leaf peeping.  I will dream about those brownies and look forward to attempting to recreate them on my next baking expedition.