My ideal Tuesday lunch

It’s 80 degrees in Brooklyn today and I just happened to be right around the corner from Van Leeuwen’s Boerum Hill location during my lunch break, which meant that I was obligated to taste-test the new ice cream. I brought a friend, because I just had to try both flavors for any curious parties out there (you’re welcome). I know, ice cream for lunch. Us vegans have it rough.

The chocolate was extremely chocolate-y and not too sweet, with no hint of coconut flavor. The vanilla had a hint of coconut-y taste, but was good. Overall, I’ve had better, but I’ve also had worse. And yes, Van Leeuwen serves vegan ice cream cones, according to the nice lady who served my scoop.

Walking down the street and grabbing a cone when the craving hits has just become a little bit easier for vegans in New York City, but I wouldn’t necessarily go out of my way to try this ice cream. It’s no Lula’s (which is temporarily closed, unfortunately), and costs about as much of a pint of vegan ice cream from Whole Foods. Still, kudos to Van Leeuwen for taking the leap and reaching out to the vegan community. We can only hope other business will follow suit.

Cinnamon Snail parked out front

Sarah Gross of Rescue Chocolate

I arrived bright and early (hey, noon is pretty early on a Saturday) to the Seed‘s second annual “vegan experience” today, and what an experience it was. Many of the usual suspects were there, including Vitamix, Tasty Bite, Sea Shepherd, Mercy For Animals, and Rescue Chocolate. However, many of last year’s local vendors didn’t make an appearance this time around, such as Compassion Co., the Regal Vegan, Terri  and MooShoes (you were not missed, Yelp booth). You know who was at The Seed this year, though? Herstyler! That’s right, after stuffing your face with Dandies and Treeline Cheese, you could get your hair curled for free. Mostly, the Herstyler booth just annoyed me because they were clearly just trying to capitalize on the high concentration of women at the event. Regardless, day one of the Seed wasn’t all that bad.

After stuffing my face with the Cinnamon Snail, the lone food truck parked in front of the Seed (which surprisingly had a pretty short line), I headed upstairs for even more food, speakers and vegan product sampling. Unlike the NYC Vegetarian Food Festival or other similar vegan product expos around the country, the Seed is, well, merely a seed in comparison. If they want to hang with the big kids, they have a lot of growing to do.

The eye-roll inducing Herstyler station

There were two primary rooms with about 80 different vendors this year, and if you weren’t planning on listening to speakers or doing yoga, you could probably experience everything in about an hour. Probably not worth the $20 door price, or whatever you happened to pay for your ticket (there were numerous discounts available), especially considering the lack of free samples this year. I know, you actually had to buy food if you wanted something to eat.

But I did, and my favorite new vendor by far was NYC-based Alchemy Creamery, which sells push pops (aka “Magic Wands,” which makes me think of something else entirely) that put the Flintstones Push-Ups of my childhood to shame. They’re essentially ice cream treats with a cake layer. I tried the cherry pie flavor, which was a tart, sweet cherry ice cream with a crumbly topping that I had to throw back like a shot before eating the ice cream. I’ll admit the treat wasn’t very big for $5, but it was a nice splurge. Alchemy Creamery is a fairly new company with a few kinks to work out (they push up mechanism kind of fell apart in my hands), but offer an inventive product that’s very, very tasty. Definitely a company to keep an eye on.

Cherry pie “magic wand” from Alchemy Creamery

Other yummy foodstuffs included Vegan Bodega, which has now become a regular staple in the NYC vegan shop-up circuit, who were selling hard to find (in physical stores, at least) edibles such as Bee-Free Honee and the Vegg, and Balasia, an underground supper cub from Eastern PA, who were selling plates of wholesome looking raw eats.

Two non-food vendors that caught my interest were local companies Splice Photography, a vegan-owned business that employs vegan photographers and offers non-leather, eco-friendly photo albums, and Salon Champu, a vegan salon in the East Village that provided the hair styling for Vaute Couture’s NYFW debut.

Balasia serving up raw food

When it came to the speakers, nothing really jumped out at me today. I will say that most of the speakers seemed to be gearing their talks to omnivores, the veg-curious and vegetarians, rather than seasoned vegans.

Jasmin Singer and Mariann Sullivan of Our Hen House offered an overzealous pep talk about their vegan journey and how going vegan really isn’t that hard. While they offered the crowd a heaping dose of positivity, I would have rather heard more about their organization and what they’re doing to further the animal rights movement.

I stopped by the demo area for chef Chloe Coscarelli‘s (the woman who made moms hip to veganism after she won Cupcake Wars on the Food Network) Q&A, but she was a no show. I wanted to stay and watch Micahel Weber, of FARM, discuss vegan advocacy, but after I overheard an attendee ask Cornelia Guest what the different between vegetarianism and veganism is, I decided it was time to call it a day.

Here’s hoping day two of The Seed is more inspiring, and has more free samples.

Shame on the person who left this full beer behind.

Thank YOU for hanging out and supporting Humane Education Advocates Reaching Teachers (HEART) at Vegan Drinks NYC on April 25th. Kisses to Fontana’s Bar for hosting and to Chickpea & Olive for feeding us!

And, extra special thanks to those organizations and individuals who made Shout Outs:

• Humane Education Advocates Reaching Teachers (HEART)
• Darwin Animal Doctors
• Sea Shepherd
• For Bud’s Benefit (May 3rd at the Yippie! Museum) – R.I.P, Bud.
• World Wide Vegan Bake Sale to benefit Food Not Bombs NYC (April 28th at Mooshoes)
• Ready 4 Rescue
• Woodstock Farm Animal Sanctuary
• VeganMentors.org
• Veg Strong
• forAnima.com
• Shaia’s Hot Sauce (10 percent of net profits goes to Mercy For Animals)
• The New Luv

Cute DJ Alert: Megan Rascal!

The NEXT Vegan Drinks NYC is happening on Thursday, May 30th at Fontana’s Bar (105 Eldridge Street, Manhattan) from 7:00 p.m. to 10:00 p.m. Join us as we benefit VINE Sanctuary and let the world know you’re going by RSVPing at Facebook.

Do you represent an animal rights group you think should be the beneficiary of an upcoming Vegan Drinks NYC? Visit vegandrinks.org/beneficiaries to learn more about how to make that happen.

Get on our mailing list!

Join us THIS Thursday, April 25, from 7:00pm to 10:00pm for Vegan Drinks NYC! Find us at Fontana’s Bar, located at 105 Eldridge Street on the Lower East Side. Chickpea & Olive will be feeding your faces!

This month, we’ll be benefiting Humane Education Advocates Reaching Teachers (HEART). The mission of HEART is to foster compassion and respect for all living beings and the environment by educating youth and teachers in Humane Education. Stuff your dollars in the donation jar, and buy raffle tickets from HEART to win one of these great prizes: gift certificates from Lula’s Sweet Apothecary, Candle 79, Vegan Essentials, and Terri; chocolates from Rescue Chocolate; candy bars from Go Max; an item from Vaute Couture; and a Lia Sophia necklace!

Music by DJ Grand Format, DJ Megan Rascal, and DJ Jason Das!

Wanna let all your Internet friends know you’re going? RSVP on Facebook if you’re of the mindset to do so.

Have you read the new and improved Vegan Drinks FAQ? Please read it, even if you’re a regular at our event. (Really, please read it. All of it.)

We’ll turn down the music around 8:30pm and encourage people to promote themselves, their groups and/or causes for 30 seconds. If you represent a veg*n or animal rights group, come prepared with your (very short!) spiel and literature.

If you’re not already following our every move, connect with Vegan Drinks on Facebook, follow us on Twitter (@vegandrinks), and join our e-mail list.

Vegan Drinks NYC is usually held the last Thursday of the month from 7:00pm to 10:00pm. Do you represent an animal rights group you think should be the beneficiary of an upcoming Vegan Drinks NYC? Visit vegandrinks.org/beneficiaries to learn more about how to make that happen.

There are quite a few bake sales scheduled in NYC that week, including one on April 28, hosted by the always wonderful folks at MooShoes. The sale will raise money for Food Not Bombs NYC, who recover and share free vegan food with the public without restriction every Sunday in Tompkins Square Park to protest war, poverty and the destruction of the environment.

Delicious goodies await

MooShoes will be full of all things yummy as well as information on how you can get involved with FNB.

Bakers and volunteers are still needed for this event, so please sign up!

And don’t forget to bring a bag or container to take your purchases home in (or a utensil to eat with there) to cut back on waste!

Thank YOU for hanging out and supporting Darwin Animal Doctors at Vegan Drinks NYC on March 28th. Kudos to Fontana’s Bar for hosting and to Monks Meats for feeding us!

And, extra special thanks to those organizations and individuals who made Shout Outs:

• Darwin Animal Doctors
• Mercy For Animals
• Sea Shepherd
• Goosewatch NYC
• VeganMentors.org
• National Animal Rights Day
• Dr. Ostfeld’s Cardiac Wellness Program
• MooShoes
• Veg Strong
• Plant Based Solutions
• MyVeganCookies.blog.com
• Sarah, who is looking for a roommate!
• Anna, an NYU student conducting a study on soy!

The NEXT Vegan Drinks NYC is happening on Thursday, April 25th at Fontana’s Bar (105 Eldridge Street, Manhattan) from 7:00 p.m. to 10:00 p.m. Join us as we benefit HEART and let the world know you’re going by RSVPing at Facebook.

Do you represent an animal rights group you think should be the beneficiary of an upcoming Vegan Drinks NYC? Visit vegandrinks.org/beneficiaries to learn more about how to make that happen.

Get on our mailing list!

This month, we’ll be benefiting Darwin Animal Doctors (D.A.D.). The mission of Darwin Animal Doctors is to provide professional and comprehensive veterinary clinics for the animals of the Galapagos Islands, and to preserve the archipelago’s extraordinary biodiversity by humanely limiting the populations of domestic animals. Stuff your dollars in the donation jar, and buy raffle tickets from D.A.D. to win one of these great prizes: a LUSH gift set; handmade jewelry from the Galapagos; Darwin Animal Doctors t-shirts; and more!

Music by DJ Grand Format, DJ Megan Rascal, and DJ Jason Das!

Wanna let all your Internet friends know you’re going? RSVP on Facebook if you’re of the mindset to do so.

Have you read the new and improved Vegan Drinks FAQ? Please read it, even if you’re a regular at our event. (Really, please read it. All of it.)

We’ll turn down the music around 8:30pm and encourage people to promote themselves, their groups and/or causes for 30 seconds. If you represent a veg*n or animal rights group, come prepared with your (very short!) spiel and literature.

If you’re not already following our every move, connect with Vegan Drinks on Facebook, follow us on Twitter (@vegandrinks), and join our e-mail list.

Vegan Drinks NYC is usually held the last Thursday of the month from 7:00pm to 10:00pm. Do you represent an animal rights group you think should be the beneficiary of an upcoming Vegan Drinks NYC? Visit vegandrinks.org/beneficiaries to learn more about how to make that happen.

I’m eating something delicious!

A few years ago, after a series of mysterious and serious illnesses, a new doctor tested me for food allergies and discovered that I have many, including but not limited to: dairy, gluten, corn and sugar. Once I had eliminated the culprits from my diet, I felt much better, but was also exhausted by all the cooking I had to for myself. I had heard the legend of the Natural Products Expo West told to me for the last few years. A multi-day convention that is the Mecca for all things natural, including home-goods, beauty products, clothing and most importantly for this little alternative eater…food! After spending two full, exhausting days tasting, sampling, and feasting and two more days recovering and day dreaming about what I had devoured, I can say the Expo lived up to the hype. This expo proved that there are thoughtful, inspired food companies out there in America (and also Canada) who are attempting to make my limited diet easier and more delicious. Before I go for a run to burn off some convention calories I will share with you, in no particular order, my favorite gluten-free/ vegan eats.

1. The Gluten Free Bar:   Not just a product name that gets right to the heart of the matter, GFB is a snack bar that is all natural and low glycemic with 12 grams of protein, and it tastes great too. With a variety of flavors like Peanut Butter and Chocolate, Cranberry Toasted Almond and Oatmeal Raisin to name a few, the bars fit with your cravings and are not chalky and dry, but chewy and gooey instead. And it doesn’t hurt that the company’s founders are two very handsome gluten-free brothers. GFB also offers a money back guarantee if you don’t agree that theirs is the best gluten-free bar out there, so what do you have to lose?

Not my hand.

2. Hodo Soy: So many vegan meat products are made of wheat leaving a gluten-free vegan with very few delicious choices. Hodo Soy has risen to the challenge and is producing some of the best soy “meats” I tasted at the expo. I especially liked their curry nuggets (although I wish my sample had been hot) but even cold, this was some tasty tofu. Hodo Soy was recently tapped to team up with Chipotle so keep an eye out for that.

I don’t know why bee costumes were involved.

3. Carla Lee’s Nut Burgers: I tried these tasty falafel like patties on my first day at the expo and dreamed about them all night. The next day, I went back for more. With a crispy outside and a soft savory inside, these burgers are 100% vegan, gluten-free and non-GMO. The company’s founder, Carla Lee is “dedicating her life to educating and feeding hungry hearts and bellies across the planet.” She’s has had successful career in other industries and claims that 100% of the proceeds feed humanity through her non-profit, OneTeam Humanity.  If enjoying her delicious nutburgers will help her do that, then count me in.

Asherah’s Chipotle Burgers

4. Ashera Gourmet Vegan Burger: Sticking with the burger theme, Ashera Gourmet Vegan Burger was another delicious hit. I loved her hearty “garden style” patties in both the regular flavor and the spicy chipotle. An added bonus is that her burgers are also soy free.  Grab a gluten-free bun and go to town.

5. Lucy’s: Lucy’s has been one of my favorite gluten-free, vegan sweet makers for a while. In fact there is an open (almost empty) box of their Oatmeal cookies on my kitchen counter right now. I can’t say enough nice things about their cookies and brownie bites, which are all so delicious and addictive.  At the Expo this year they introduced two new flavors, Pumpkin Patch and Maple Crunch, that will be perfect with a nice cup of tea and a cold evening. Their cookies are small and crunchy with none of that gluten-free aftertaste. Dr. Lucy Gibney started making these allergy-free cookies for her grandson, and the rest of us get to reap the benefits.

6. Maggie’s Conscious Vegan Cuisine: Chef Maggie Radzwiller is a no-nonsense, eco-responsible food artist who has created a line of heat-to-eat meals that are ready after four minutes in the microwave. Full of veggies and beans and lots of spice and flavor, these jars can feed a small family quickly (did I mention they’re ready in four minutes?) or one very hungry vegan.  Her curried veggies would also make a great side dish. Maggie hails from North Carolina where she creates her product line and teaches. She even promises to answer my cooking questions over email, which I am definitely going to take advantage of.

7. The Elegant Vegan: My friends and “Partners in Dine” at the Expo, The Insufferable Vegan and Andrea Wachner and I found this company at the 11^th hour, and I only wish we’d found their booth earlier when I’d had more room in my stomach. Not only do they make delicious baked goods like brownies, cookies and cakes (I tried a gooey cake that they described as a cross between a cheesecake and a flan) but they also have a line of pickled veggies that were to die for. I tried two kinds of pickled beets and pickled kale that were more than a little tasty. This is a family-owned business that makes you wish that you were a part of their family.

8. Carmela’s Food Company: Speaking of family, Carmela’s is named after the founder, Daisy Romero‘s very own Nana who taught her to make delicious fresh pasta sauces. After learning that several members of her family were restricting their diets, she created a vegan, gluten-free, and sugar-free marinara sauce that tastes just as good as Nana’s. When asked why it’s called Carmela’s Food Company instead of just Sauce Company she told us she has plans to expand beyond just pasta sauce. We have more delicious treats to look forward to.

The Displaiya

9. Daiya Foods: I claimed that my favorite Expo foods were in no particular order here, but I lied. I left the best for last. Daiya Foods has come out with some gluten-free pizzas that were so tasty I went back two days in a row. The crust is thin and crunchy (without being chewy) and the daiya cheese toppings are melty and stretchy. I loved the cheese lovers as well as the mushroom and roasted garlic. Daiya also has a line of “cream cheese” spreads that they were nice enough to serve on gluten-free bagels. So creamy and delicious in both the sweet strawberry and savory chive and onion flavors. Andrea informed me that Daiya essentially started a vegan cheese war that has prompted all the other vegan cheeses to step up their game. Well, they’ve done it again, and it will be exciting to see how their competitors retaliate.

I haven’t mentioned all of the ice cream, and soft serve I tried and enjoyed because Andrea Wachner talks all about them in her review so check it out. Now please leave me alone while I run off all of the calories I ate this weekend…or maybe I’ll just take a nap instead.

photo by Andrew Coate

I’m not so sure why I am bothering to write so many words in a row about what I ate/saw/heard/smelled at the Natural Products Expo West this year, seeing as it seemed to me that all of you were there, too. Snapping Instapix and live-blogging your way down aisles 100-6500 (there were that many aisles this year!) like my friend The Insufferable Vegan. But, for the seven to ten of you that were stuck at home cause of your baby/snow/flu I’m gonna break it down so it’ll feel like you were there, also too.

Imagine the airport the day before Thanksgiving. A big airport like JFK or O’Hare. Instead of gates there are booths and instead of travelers trying to make their way home so they can binge eat in private, there are vegans trying to grab free samples, take pictures of said samples, and Instagram that picture while eating and walking to the next booth. Now spend an entire day or two or three eating something sweet then something salty then something sweet then something spicy then something gross then a beverage that is probably tea/coconut/chia/chunky/vitamin’d. Surround yourself with chips or chip like things made out of everything from peas to potatoes, chocolate, ice cream, meatless technologies, robo-cheese (do you like that term for vegan cheese? I just coined it.) and a lot of a lot of a lot of things.

Here are my top however many things I learned tasted or took away from NPEW ’13 in iTunes shuffle-style order:

6. DF Mavens Ice Cream. Holy wow. The New Orleans Salted Praline and the Key Lime Creme were so creamy and so delicious it totally makes up for the fact that their name is Da Funk Mavens*

*a fact I totally made up.

17. Dennis Kucinich, who was not available to sample but was available for a photo op. He was this year’s Fabio, seeing as Fabio was devastatingly not in attendance, ruining my plan to get him to sign 8×10 glossies of US from the last two years, and then give them to him. At least Dennis didn’t dislocate my shoulder.

That’s Dennis’s wife Elizabeth who is very tall, vegan, works at Physicians Committee for Responsible Medicine, and is checking out my vegan buns.

Fabio dislocates my right shoulder 2011

Fabio dislocates my left shoulder 2012.

32. Asherah’s Gourmet Vegan Burgers. These are gluten-free, soy free, flavor-full and one of the best “garden patch” style veggie burgers (as opposed to Meatless Technologies) you can get. Try the Chipotle flavor if you like a little kick.

21. Hodo Soy Beanery makes the best Tofu not in Japan and they have this guy!

I up’d the contrast so’s you can really see his shiner. Do you think he put cold tofu on it?

Prepare yourselves for their new Sofrito filling at Chipotle! And in the interim, try their yuba strips!

42. Califia Farms coffee drinks with almond milk are not only super tasty beverages, but their packaging belongs in the MoMA.

8½. LØV Organic Teas come from a land where the null sign is part of the alphabet and bright colors are not necessarily a sign of special needs.

1. The Elegant Vegan. PICKLED KALE people. Pickled Kale! The nicest family from Wisconsin you could ever meet at a vegan convention combines approximately eighty Portlandia jokes into one delicious food . They also have a B&B that serves vegan food called Ye Olde Manor House!

17. Did I do 17 already? Fine. 25. The people of Tofurky were so nice and handsome also and so were all the new Tofurky products like: three flavors of hot pockets (pepperoni pizza, turk’y broccoli & cheddar, BBQ chick’n), three new artisan sausages (chick’n & apple, spinach pesto, andouille), quiche, and pot pie, and a personal promise to me by Gregory Rekas, Research & Development Chef, that they will make a stuffing-less Tofurky.

3.14159. So Delicious’s new Coconut Milk Creamers will supposedly foam in coffee beverages the way “real” milk does! So, eff you Handsome Coffee Roasters who won’t serve freaky milk (read: non-dairy milk) because it’s “not good.”

35. Boca Original Chik’n Veggie Nuggets have such a different flavor than the 87 other brands of chik’n nuggs. I think maybe they taste like chicken! Use caution, not all Boca products are vegan.

Boca puts their meats on a pedestal.

11. Justin’s vegan peanut butter cups will now be sold in bags, Halloween style! I might actually be able to like that “holiday” now. Though one bag probably costs $8,000.

16. Follow Your Heart’s new Chipotle Gourmet Vegenaise and High Omega Bleu Cheese Dressing are the kind of good that if I ever decide to commit suicide, I think I will drown myself in this stuff.

99. Wayfare makes oat based ice cream! And they have a Vermont Maple flavor! It’s like being in a vegan ice cream parlor inside a sugar shack in Quebec.

3. Go Veggie! (GVEP [Go Veggie Exclamation Point])’s new products and top-secret new products in development (with a food scientist who happens to have the only PhD in Tofu in the world and created Silk) and partnership with the ever-adorable Spork Sisters who create recipes like Strawberry Cream Cheese Mousse With Graham Cracker Crumbles. I suggested they make a brie next. Wouldn’t that be great?

666. The Orange Owl. This was the best non-edible booth of the show. Akshata Nayak, the owner, was born and raised in Bangalore, India. She moved to the US, got a Masters in Biochemistry another Masters in Applied Clinical Nutrition (she’s a master master) and then started the best designed and most lovely body products company I know. Now where’s my vat of chipotle Vegenaise?

13. Haig’s Delicacies. Have you ever tried muhammara? You should. And their dolmas. And their hummus. Yum.

33.3333 Guacamame. This sounds disgusting, but sounds can be wrong. It was really good guac made from edamame!

59. Nutty Cow. These soft nut cheeses in a little tub were really good. If you want a soft spreadable substance, there are ricotta, a garlic herb and a maple pecan options that would work well I bet.

88². Maggie’s Conscious Vegan Cuisine makes ready-to-eat meals in a BPA-free container that can go right in the microwave. The Lentils with Curry and Lime flavor was really delicious and by far the best of the three I tried. As extra-credit for your mouth, they’re gluten-free, don’t have any saturated fats or added oils and are low in sodium!

48. The Real Deal Real! Veggie Chips Sriracha. These gluten-free all natural chips are made from peas! I don’t even like peas! AND, these have 80% less fat than potato chips AND AND one ounce of chip equals one and a half vegetable servings. Did I mention they taste like Sriracha and they’re super crunchy and I’m eating them with one hand as I type this with the other?

5. Mr. Dewie’s almond milk ice cream. Wanna know why it’s called that? Check-out this non-fictional fact. If that doesn’t make you want to eat their ice cream I just don’t know what will.

9. A gajillion new Gardein products! Including breakfast sandwiches, beefless jerky, GoGo Cuisines, wheat free chick’n strips, sizzlin’ szechuan beefless strips, and a lightly breaded turk’y cutlet! I think Gardein and Daiya are two-handedly keeping Canada in business.

The Gardein of Eatin… so tempting!

∞. Everything else. Like Daiya‘s new pizza (the garlic mushroom in particular, though I didn’t think their new cheese slices were very good), Maple Bacon Kettle Chips, and Objects With Purposes great smelling wearable candles made from organic coconut butter, Victoria Vegan arugula pesto Alfredo sauce, Earth Balance cheesy poufs and popcorn, Bolani Afghan dips, and a special SuperVegan Award For Sucking goes to Lightlife, for serving their vegan products on non-vegan buns.

Now visualize with your mind’s eye or some other new-agey part of you that the show is all over, your shoes are filled with blood, every part of your body hurts (especially your tum) and a S-M size piece of your soul was left in the basement of the Anaheim Convention Center,** But that is not the end of the journey! No! No trip to The OC is complete without the purchase of several boxes of Girl Scout Cookies, so it’s off to the nearest Food4Less to buy three boxes of cookies for twelve american dollars from a girl scout that looked older than me. And no, it does not make any sense that OC’s are vegan and LA’s are not.

**Dramatically enhanced for your enjoyment.

Did you go to the Expo? Do you know if Tums or AlkaSelzer are vegan? What were your favs/least favs? Stay tuned for a special report on all the gluten-free vegan products!

Thank YOU for hanging out and supporting FAUN NJ at Vegan Drinks NYC on February 28th. Big, huge, gigantic thanks to Fontana’s Bar for hosting and to Bunna Café for feeding us! And, congrats to Brian and Eileen, whom became engaged (to one another!) during the evening!

And, extra special thanks to those organizations and individuals who made Shout Outs:

• FAUN NJ
• Vegan Outreach
• Sea Shepherd
• Humane Society of the United States – New York
• VeganMentors.org
• De La Tierra
• Bunna Café
• Veg Strong
• MooShoes
• Matthew, formerly of SLC!

The NEXT Vegan Drinks NYC is happening on Thursday, March 28th at Fontana’s Bar (105 Eldridge Street, Manhattan) from 7:00 p.m. to 10:00 p.m. Join us as we benefit Darwin Animal Doctors and let the world know you’re going by RSVPing at Facebook.

Do you represent an animal rights group you think should be the beneficiary of an upcoming Vegan Drinks NYC? Visit vegandrinks.org/beneficiaries to learn more about how to make that happen.

Get on our mailing list!

This month, we’ll be benefiting FAUN NJ. FAUN (Friends of Animals United) is a nonprofit coalition of New Jersey/New York-based animal/earth liberation activists who are bound by the twin objectives of exposing and working against animal exploitation. They employ their energies/resources in tactile, visible ways such as public demonstrations, marches, educational outreach and leafleting, to elevate public consciousness about modern animal slavery. Stuff some dollars in their donation jar, stock up on their raffle tickets so you can walk away with some great prizes, and buy your mama a FAUN t-shirt, button, hat, and/or patch!

Music by DJ Grand Format, DJ Megan Rascal, DJ3dg, and DJ Jason Das!

Wanna let all your Internet friends know you’re going? RSVP on Facebook if you’re of the mindset to do so.

Have you read the new and improved Vegan Drinks FAQ? Please read it, even if you’re a regular at our event. (Really, please read it. All of it.)

We’ll turn down the music around 8:30pm and encourage people to promote themselves, their groups and/or causes for 30 seconds. If you represent a veg*n or animal rights group, come prepared with your (very short!) spiel and literature.

If you’re not already following our every move, connect with Vegan Drinks on Facebook, follow us on Twitter (@vegandrinks), and join our e-mail list.

Vegan Drinks NYC is usually held the last Thursday of the month from 7:00pm to 10:00pm. Do you represent an animal rights group you think should be the beneficiary of an upcoming Vegan Drinks NYC? Visit vegandrinks.org/beneficiaries to learn more about how to make that happen.

You can also bake for them! Lots and lots of details are on the Facebook page.

You can even ignore the baked goods and just buy some shoes or whatever from Moo Shoes; they’re donating 10% of the day’s sales to Sea Shepherd.

And, extra special thanks to those organizations and individuals who made Shout Outs:

• NY Coalition for Healthy School Food
• Vegan Outreach
• Sea Shepherd
• Woodstock Farm Animal Sanctuary 
• Goosewatch NYC
• Citizen Radio
• De La Tierra and Chef Oscar
• The New Luv
• Vegan Long Island
• Bunna Café
• Ramona Cadogan
• Veg Strong
• Erik Walton Photography

Oh that bread!

The NEXT Vegan Drinks NYC is happening on Thursday, February 28th at Fontana’s Bar (105 Eldridge Street, Manhattan) from 7:00 p.m. to 10:00 p.m. Join us as we benefit FAUN NJ (Friends of Animals United) and let the world know you’re going by RSVPing at Facebook.

Do you represent an animal rights group you think should be the beneficiary of an upcoming Vegan Drinks NYC? Visit vegandrinks.org/beneficiaries to learn more about how to make that happen.

Get on our mailing list!

Are you making Superbowl snacks? What are you making? Did you give up after seeing this?

]]> http://supervegan.com/blog/vegan-snackadium-just-won-the-superbowl-how-long-would-it-take-you-to-eat-35270-calories/feed/ 6 http://supervegan.com/blog/vegan-drinks-lvii-support-the-new-york-coalition-for-healthy-school-food-this-thursday-january-31-at-fontanas-bar-food-by-harmony-kitchen-nyc/ http://supervegan.com/blog/vegan-drinks-lvii-support-the-new-york-coalition-for-healthy-school-food-this-thursday-january-31-at-fontanas-bar-food-by-harmony-kitchen-nyc/#comments Tue, 29 Jan 2013 13:00:13 +0000 Deborah Diamant http://supervegan.com/?p=4490

Join us THIS Thursday, January 31, from 7:00pm to 10:00pm for Vegan Drinks NYC! Find us at Fontana’s Bar, located at 105 Eldridge Street on the Lower East Side. Harmony Kitchen NYC will be serving Southern BBQ Panini, Chick Melt Panini*, Grilled Chipotle Tofu Sandwich*, Spicy Hummus Avocado Wrap*, Chorizo Empanada, Spinach Empanada, Dill Potato Salad*, “Bacon” Caesar Salad, Chocolate Chocolate Brownie*, and White Chocolate Macadamia Cookie (*gluten free or gluten-free option available)!

This month, we’ll be benefiting the New York Coalition for Healthy School Food (NYCHSF). NYCHSF introduces plant-based foods and nutrition education in schools to educate the whole school community. The organization does this by working with school districts to develop recipes with a special focus on the entrée, and developing curriculum and other educational resources for use in the classroom. Stuff some dollars in their donation jar and stock up on their raffle tickets so you can walk away with the following great prizes:

• Candle 79 Gift Certificate
• Pure Food and Wine Gift Certificate
• Vaute Couture Item
• One Month Equinox Gym Membership
• Free Class or One Day Workshop at the Open Center
• + more to come!

Music by DJ Grand Format, DJ Megan Rascal, and DJ Jason Das!

Have you read the new and improved Vegan Drinks FAQ? Please read it, even if you’re a regular at our event. (Really, please read it. All of it.)

We’ll turn down the music around 8:30pm and encourage people to promote themselves, their groups and/or causes for 30 seconds. If you represent a veg*n or animal rights group, come prepared with your (very short!) spiel and literature.

If you’re not already following our every move, connect with Vegan Drinks on Facebook, follow us on Twitter (@vegandrinks), and join our e-mail list.

Vegan Drinks NYC is usually held the last Thursday of the month from 7:00pm to 10:00pm. Do you represent an animal rights group you think should be the beneficiary of an upcoming Vegan Drinks NYC? Visit vegandrinks.org/beneficiaries to learn more about how to make that happen.

Vegan Valentine’s Shop-Up
Saturday, February 9th
12- 5pm
Pine Box Rock Shop
12 Grattan St.
Bushwick, Brooklyn
FREE!

We have a full list of lusty and talented vendors, both new and old! Visions of heart shaped cookies, glittering bon bons, sweet scented gift boxes, and charm filled chocolates will deck out Pine Box Rock Shop on Saturday, Feb. 9th, from 12-5p. Don’t forget, it’s also happy hour!

Handspun yarns + gourmet nut cheeses + tea blends + grooming products + seitan + yogurt + specialty cinnamon rolls + eco-clothing + cake truffles + kombucha + gluten-free goods = YOUR BEST DAY EVER.

Come on out for a day of celebrating, munching, sipping, hanging, nuzzling, winking, snacking, sweethearting, and just plain fun having. Thanks for <3 ‘ing us enough to be around this long. This year we’re trying something new and bringing you a Shop-Up EVERY MONTH!”

Because Valen-times may evil, but seitan is delicious!

And did you see that at the end about the Vegan Shop-Ups happening every month?!

I have a secret to spill:

GoVeggie! or as I like to call it, Go Veggie Exclamation Point (GVEP), formerly known as Galaxy Nutritional Foods (which never had astronomical imagery as part of its branding, nor was it made on the moon), a switch I wrote about earlier, are the makers of the new vegan cheese products available at Trader Joe’s (a store that is so very good to us). Their new and improved shreds are their shreds, and their new and improved cream cheese is their Not Your Average Tub Of Cream Cheese (which I think should be called Above Average Cream Cheese). How did I find this out? I never kiss and tell! Wait. Yes, I do: some good ol’ fashioned sleuthin’ and um, this blog post.

To celebrate all the cheesy goodness, GVEP threw a rager last night that was hosted, and when I say hosted, I mean “Hi, how are you, thanks so much for coming, I’m Heather, let me feed your face!” HOSTED by the effervescent energy balls (but pretty), the Spork Sisters, Jenny and Heather. There were people; like Rory Freedman, who has given up cursing (oh, the irony for a Skinny Bitch!) and has a new book called Beg: A Radical New Way Of Regarding Animals coming out on April 23rd. Television’s Jason Wrobel who is waiting to hear if the pilot episode of his Cooking Channel show How To Live To 100 did well enough to get picked-up and in the interim told us all about the importance of Vitamin K2 (which sounds like Scrubbing Bubbles for your heart). And my friend The Insufferable Vegan and I both masquerading as QuarryGirl.

There was Sporktastic food:

Cream Cheese and Olive Tapenade Layered Dip, Mini Mediterranean Pita Pizza Bites, Saffron Scented Arancini with Mushrooms

There was drink:

Courtesy Frey Wines– America’s First Organic Winery

And there was a cooking demo, where I learned pepper is now just called ‘pep’ and a Vita-Mix is a ‘Vity’:

Heather & Jenny make basil oil!

And best of all, for one lucky SuperVegan reader (that could be you!) there’s a copy of Spork-Fed, the cookbook any vegan who wants to make Strawberry Cream Cheese-Stuffed French Toast must own, the cookbook I personally had signed by both sisters just for you, PLUS a coupon for one free GVEP product!

To enter, all you have to do is leave a comment (make sure to leave an e-mail address!) telling us about the best or worst vegan cheese dish you’ve ever eaten, by Monday at noon, PT. Good luck!

Well here’s how I make ‘em– it’s easy, I swear on Wikipedia that you can do it, too:

1. Make some cashew cheese. My recipe is HERE. Make it ahead of time, like day-ahead cause it it gets better once it’s been fully fridged. Disclaimer: this does not taste even a little bit like Swiss cheese, but it is darned delicious. You will want some in your fridge, always.

2. Make some One Thousand Island Dressing. Maybe even 1,001. This is simple: get a bowl. In that bowl put:

• 1 TBSP Vegenaise or vegan mayo of your choice
• 1 TBSP ketchup
• 1 TBSP relish

In other words, equal amounts of the three ingredients, then STIR until it’s well combined. You can do more or less of one ingredient if you prefer it that way. There is no way you can eff this up (that was not a challenge).

3. Choose your “meat.” I have tried everything (I’ve made a lot of vegan Reubens) and it’s always good. You can use deli slices, like Tofurky or Yves, you can slice up hot dogs or sausages, you can get seitan, you can even buy vegan corned beef or pastrami! My favorite is to make my own seitan from scratch, slice it thin and pickle it in beet juice for a couple days so that it is a nice red color and flavor (Seriously, there was a year where I pretty much made one for lunch every single day. It was some kind of ’tism, I think). Today, I used veggie pate that I made (want that recipe? Just ask!). If you want to, you could buy your favorite pre-made meat simulacrum and then pickle it in beet juice, but that would also need to be done ahead of time.

4. Choose your bread. Obviously, rye is traditional. I hate rye and I have trouble understanding how anyone with taste buds likes it, so I usually use sourdough or a nice whole wheat sourdough.

5. Sauerkraut. You need some. And however much you think you need, add a little more.

6. Margarine. I like Earth Balance, but whatever you pick, I approve.

7. A cast iron griddle like this one, or if you don’t have one or want one, a frying pan will do. For extra credit, a grill press makes things extra everything. Actually, now that I reminisce about my Year of Reubens, I made almost all of them in a George Foreman Grill, so you could use that or a panini press, too.

Once you have gathered your supplies it’s time to create!

• Put your griddle pan (I use the flat side, not the ridged side) on the stove and turn it on– to about the 4 mark. That’s medium, to you. Put your griddle press on top of the griddle so it warms up, too.
• Margarine-up one side of both slices of bread. Just a thin coating, no need to bathe it, but this step is crucial, don’t skip it, and if you do skip it, don’t be mad at me when your sammie sucks. Once it’s done, put the marg’d-up side DOWN– these are the outsides of your sandwich, i.e. the sides you touch when you hold it whilst eating.
• On one piece of bread, on the DRY side (not margarine’d), slather on some 1,001 dressing.
• On the other piece of bread, on the DRY side (not margarine’d) slather on some cashew cheese.
• Add some sauerkraut on top of the cashew cheese. Squeeze as much liquid out as you can though, before you place it.
• Add your “meat” on top of the 1,001.
• Put each piece on the hot griddle, no need to combine them yet. Let it cook for a few minutes (5ish), or until the bottom of the bread gets nice and toasty. Do not let it burn!
• Using a spatula, place the cheesy/sauerkraut toast on top of the 1,001/meaty toast. Just take a deep breath and flip it over quickly, don’t worry, it’ll be fine.
• Put the grill press on that sucker and let it work its magic. If your dressing goes from 1,001 to 980, do not worry, just slide your sandwich around and let the fallen islands absorb into your bread. If you don’t have a grill press just push down a li’l with your spatula. Just a minute or two more, or until you just can’t wait any longer, and voila! Reuben!

Please do let me know in the comments if you try it, or if you have a less Ikea instructioney way to Reuben up your vegan life.

*That was just for effect. I love you, Wikipedia.

**Hot Tip: If you order the vegan Reuben at Follow Your Heart Cafe, but ask for it on bread other than rye, which I’d like to remind you is disgusting,  you will actually get TWO sandwiches for some wonderful reason I can not explain.

It’s creamy, it’s tangy, it’s full of bacteria but it’s still so much fun to stick your tongue in – yogurt! To me, a world without yogurt is woeful, unimaginably grim, and full of longing. If being vegan meant I could never eat yogurt again, I don’t think I would even be able to consider the possibility. Lucky for me, I grew up in a house where making yogurt was not only common, but also free of expensive hardware (I still haven’t figured out the point of a “yogurt maker”).

Yogurt is among the foods people typically file under “impossibly hard to make”. I can’t imagine why though, seeing as how it’s insanely simple. Admittedly, there’s a lot of luck involved, but with some basic science and a few ingredients, you should have tangy, cruelty-free goodness in no time (well, almost).

MOSTLY FOOLPROOF SOY YOGURT

Ingredients:

• A vegan yogurt culture, which you can get one of two ways: buy a starter like this one, or use a good-size spoonful of any vegan yogurt labeled with the “active culture” symbol (I like to buy a small container of soy yogurt and take a spoon out)
• Soymilk (You can use other types of vegan milk but the result will be slightly different. I find soymilk gives the most yogurty-ness without using any additives like starch or sugar)

Directions:

A few factors are critical to yogurt making: cleanliness, temperature and cleanliness.

Really, I can’t stress it enough: the yogurt will not set if anything that touches either the soymilk or the yogurt starter is even the slightest bit dirty. And I don’t mean “crusted” dirty–I mean “microscopic bacteria” dirty. The safest bet is to sterilize everything in boiling water, but for the lazy among us *waves*, a good washing and a little caution will do.

1. Heat about 4 (or 6 or 8, for that matter) cups of soymilk until it’s baby bottle warm. The general guideline is that the milk should be on the edge of hot and warm, but nowhere near boiling. If you have a thermometer, I believe the official temperature is 118°F, but if you don’t, err on the side of “warm”, since too hot kills while too cold only slows.

2. Put a spoonful of yogurt starter in a bowl and whisk well. Slowly add the soymilk, whisking continuously so as to evenly incorporate the yogurt (yogurt chunks = bad). I used spoonful of  blackberry yogurt “starter.”

3. Cover the bowl and incubate. This is hard for impatient people (like me), but whatever you do, don’t touch it for at least 5-7 hours. For that matter, don’t go within 10 feet of it. JUST LET IT BE!

There are a few methods of incubation. You want the temperature to be around 100°F (+/- 20°). If you live somewhere warm (lucky!), all you have to do is leave the yogurt on the counter (not in direct sunlight). If you live in the Midwest like me (or anywhere else that’s freezing cold), place the bowl in the back of the oven or microwave with the light on (DO NOT TURN THE OVEN ON) and close the door. I don’t like the idea of not being able to use my microwave/oven for a long period of time so I wrapped the container in my heating blanket and left it on at LOW power.

The longer you leave it, the thicker and more sour it will become. Keep in mind, homemade yogurt (soy or otherwise) will never be as thick as store-bought yogurt unless you strain it after culturing. This is because most store-bought vegan yogurts contain some kind of thickener (typically cornstarch, guar gum or xanthan gum). You can use one of these for a thicker, creamier yogurt, but the tradeoff is more additives (which I like to avoid).

Here’s what it looks like before straining:

After about 6 hours, you can check if the yogurt is done. If you see a little puddle of liquid on the top (as pictured), it’s done culturing but might not necessarily sour enough for your tastes. You can let it culture for up to 12-14 hours, depending on how you like it.

To make thicker yogurt, strain it after you’re done culturing. A cheesecloth with a weight over it would be ideal, but a few coffee filters over a metal can will do just fine.

Let us know in the comments if you try this recipe! Or if you have a different favorite way of making your own dairy free yogurt.

Before you feel so bad you stop reading, her prognosis (so far) is quite good. They caught it early, and it doesn’t appear to have spread. But I’ve already lost one parent to cancer, and I’m not ready to be Orphan Andy just yet. So I did what I could do: I gave her a copy of Forks Over Knives, dropped a bill or two at Whole Foods, and While You Were Out-ted her kitchen into a vegan one.

Ordinarily, I would never ever do this. To anyone. Ever. I’m happy to share my beliefs (exhibit A: this blog post), but I have never been a proselytizer, nor have I ever judged anyone else’s eating habits. Actually, that’s not true– I make fun of my boyfriend all the time, but that’s because he exists on a steady diet of jerky, Oreos and soda and he’s not twelve. But I digress. People have to come to these sort of life-changing decisions for themselves, or else they won’t stick. But I know my Barbara (your mom’s name is Barbara, too?) and sometimes she needs help to get going (exhibit 1: she’s been on Nutri-System for years). I should also note that she has always been super supportive of me and my eating habits, loves her veggies, and has expressed interest in becoming a vegetarian before, so it wasn’t 100% crazy, only 97%. That’s a percentage I can work with.

So, if you or someone you know needs a vegan starter-kit, here’s what I got:

• A giant bottle of Bragg Liquid Aminos
• Gardein Beefless Tips
• Gardein Chipotle Lime Crispy Fingers
• Gardein Chick’n Scallopini
• 365 brand Chickenless Patties
• Original Almond Breeze Almond Milk
• 365 brand Unsweetened Almond Milk
• Earth Balance Buttery Sticks
• Follow Your Heart Creamy Garlic Dressing
• Follow Your Heart Grapeseed Vegenaise
• Galaxy Vegan Parmesan
• Daiya Cheddar Wedge
• Daiya Jalapeño Garlic Havarti Wedge
• Tofurky Italian Sausages
• Sabra Classic Hummus
• Amande Yogurt
• WholeSoy Yogurt
• SoDelicious Coconut Milk Yogurt
• Zen Almond Milk Pudding
• Vegetarian Plus Vegan Citrus Spare Ribs
• Tofutti Sour Cream
• Arugula (not pictured)
• Sweet Potatoes (not pictured)
• Red, Yellow and Green Bell Peppers (not pictured)
• Portabella Mushrooms (not pictured)

In addition, I also made her my favorite veggie pâtè (let me know in the comments if you want the recipe), some homemade pesto (her fav! Let me know in the comments if you want this recipe, too), and shared some ground flax seed.

Then I confiscated everything I could find that does not adhere to a plant-based diet:

• Eggs
• Yogurt
• Parmesan Cheese
• Sour Cream
• Butter
• Margarine
• Kakuana Port Wine Cheese Spread
• Kraft Cheddar Slices
• A gross of String Cheese

When she walked in the door, the surprise greeted her in aromatic form; the smell of dinner cooking– a pesto lasagne with a filling of Tofurky Italian Sausages, bell peppers, Brussels sprouts, and green beans, topped with a generous dollop of hummus (did you know pesto and hummus are amazing together?) and a sprinkling of arugula. It was pretty darn tasty, evenifIsaysomyself, and there were lots of leftovers for her.

So, how’s she doing? It’s only been a couple of days, so she still has cancer (it’s veganism, not magic).

But, “Us vegans be doin gooder!” she says.

Yes we be, Barb. Yes we be.

The First Vegan Bake-Off is happening at The Bell House Sunday, February 10th at 3pm!

“The event is open to 15-20 everyday bakers who’ve got the baked goods to compete for the title of The Bestest, as voted for by judges and attendees. From cookies and mini-cupcakes, to pastries, tarts, brownies, fudges and bars, the Vegan Bake-Off is sure to be a sweet, sweet sugar high.

To help crown the earthy crunchiest of them all — and to award prizes — judges Chef Adam Sobel (owner of the insanely-popular Cinnamon Snail Food Truck and Certified Orgasmic), Sarah Gross, organizer of the annual NYC Vegetarian Food Festival and owner of Rescue Chocolate, and whip-smart comedian Myq Kaplan will happily indulge in the day’s delicious vegan spread.”

Get your tickets HERE.

Compete! Eat! Wear waist-less clothing!

“Earth Balance Brings Plant-Based to Snacks

All-natural food brand launches vegan, gluten-free line of popcorn and puffs

Earth Balance, a line of all-natural buttery spreads, nut butters, soymilk, culinary spreads and alternative mayo dressings announces its expansion into the snack category. Vegan, gluten-free and non-gmo, the four new Earth Balance® popcorn and puff items will launch nationwide early this year.

The new Earth Balance® Plant-Based Snacks are the first of their kind on the market and include Vegan Buttery Flavor Popcorn, Vegan Aged White Cheddar Flavor Popcorn, Vegan Aged White Cheddar Flavor Puffs and P.B. Popps, a sweet and salty popcorn treat. Made with all-natural, USA grown non-gmo corn, expeller-pressed oil and delicious flavor, these snacks are vegan, gluten-free and free from trans fats, artificial and genetically modified ingredients of any kind.”

CHEESE PUFFS, People! The tide has officially turned. 2013 is The Year Of The Vegan (YOV)!

Plant Based Solutions founder David Benzaquen

Plant Based Solutions is a new consultancy offering sales and marketing advice to vegan food manufacturers, and also helping businesses that buy, sell, and serve food to offer more and better vegan options.

Some food manufacturers PBS is working with include The Vegg, DF Mavens ice cream, Treeline Cheese, and Chicago Vegan Foods. You’ll get to try products from those companies and more at the Plant Based Solutions launch party along with a great menu (details below) from the always excellent Chickpea & Olive.

The launch party will be held from 6-8:30pm on Saturday, January 12 at  Metropolitan Community Church of New York,  446 West 36th Street, between 9th & 10th Avenues, NYC.

Plant Based Solutions founder David Benzaquen is a long-time vegan, and  has worked as a lobbyist and political organizer for various organizations, including three years at Farm Sanctuary. (Do you remember a guy who used to show up at Vegan Drinks dressed in a cow suit? That’s David!)

I asked him a bunch of questions about PBS and Saturday’s event.

Jason: Why start Plant Based Solutions now? Is the U.S. more ready for than this than we would have been, say, 5 years ago?

David: 2013 is the breakout year for veganism. The last few years have seen a huge jump in flexitarianism with the success of campaigns like Meatless Mondays. Now, as meat and dairy prices skyrocket, and Americans are becoming more aware of the impacts of a plant-based diet on health, the environment, and animal protection, veganism is on the rise like never before. Just weeks ago, the Values Institute at DGWB, a national consumer research institute predicted veganism to be one of the top 5 health trends of 2013. In their release, they said, “Last year’s rise of the flexitarians is foreshadowing a trend toward meatless eating and outright veganism, vegetarianism’s older brother. Look for herbivore-accommodating menus at restaurants on both coasts to start migrating to mid-America in 2013.”

In addition, the market for vegan businesses has blossomed in recent years with major financial backers (like venture capital giant Kleiner, Perkins, Caulfield, and Byers) flooding the industry with funding for meat and dairy alternatives.

Why are you the guy to start this company?

Growing up in a family surrounded by people working in finance, I learned from an early age how to speak and think like a business person. I then was fortunate to spend years building friendships with hundreds of compassionate and strategic leaders in the animal protection and vegan food worlds. As someone with a background in lobbying (ethically) and community organizing, I know how to sell the purest product: ideas. Plant-Based Solutions is about helping to sell fantastic products and telling a story of a world in which doing good is good business.

Do you have any initiatives underway you can tell us about?

We are so fortunate that we can work with both larger, more established companies, and smaller businesses that are just launching. In the next few months, we’ll be working on some exciting product rollouts that take quality to another level in vegan cheese, desserts, and more.

We are also working with some chain restaurants and food service providers that are hungry for opportunities to meet their customers’ demand for vegan foods across the nation. All I can say for now is to stay tuned to PlantBasedSolutions.co to hear more!

OK, that’s vague, but I understand you can’t  give away too many details yet!

What’s your advice to our readers who have a relationship with an institution that should have more vegan food (a school, workplace, restaurant, cultural institution, etc.)?

Ask for it! Businesses depend on customers. As ethical consumers, our buying power is our vote for good, but we can’t vote if we don’t ask stores to put our favorite products on the ballot!

So many stores and restaurants I’ve encouraged to carry vegan products tell me that doing so was the best business decision they’ve ever made and that they just wish someone had introduced them to those products sooner.

Are you dealing with food only, or also animal-product alternatives in other industries?

Right now we are focusing on food and we are excited at all the opportunities to keep us busy there. Time will tell what we do in the future.

I was psyched to see Chickpea & Olive is doing the food for your launch party. What’s on the menu?

I’m psyched too! The folks at Chickpea & Olive really prove how great vegan, organic, local food can be. They are also among the nicest people I have the pleasure of working with and I’m thrilled to have them catering the event. The mouthwatering menu featuring some of the hottest vegan foods is:

• Caesar salad lettuce cup
• Bruschette three ways
  • Portobello mousse
  • Butternut squash escabeche with dandelion pesto
  • Treeline black pepper cheese
• Raviolo fritto stuffed with Treeline cashew cheese and beets, with a lemon-caper hollandaise sauce (sauce made with The Vegg).
• Arancini stuffed with Gardein vegan chicken breast, Teese coconut cheese mozzarella, and marinara sauce
• Portobello steak spiadini with cauliflower, dandelion greens, and a polenta fritter
• Chocolate ganache tartlet with DF Mavens mango ice cream

Yum! I hope lots of SuperVegan readers can make it to the event to eat that food.

Congratulations on the launch, and I’m looking forward to Plant Based Solutions making this a more vegan world!

Here are the pertinent details:

$50/pp with an additional $20 wine pairing option

Thursday, January 17, 7pm

Pop tART Gallery - 3023 W. 6th St, Los Angeles, CA

If you go, please let us know how it was in our mighty fine comment section, ‘K thanks.