Tag Archives: vegan

Seed Food and Wine is not just a festival, we are a movement, a community of ideas and passionate people committed to elevating the conversation around plant-based foods, sustainability, conscious living and the welfare of animals.

200+ exhibitors
10,000+ attendees
40 + Celebrity Plant Based Chefs
30 + VEGAN Experts, Athletes, Authors and Celebrities

Tasting Village
Miyoko’s Kitchen will be there sampling!
November 04, 2017, 11am – 6pm
Location: Mana  318 NW 23rd Street, Miami, FL 33127

Enjoy FREE sampling all day at the ultimate day of plant-based health, wellness conscious and sustainable living with a beer garden, Chef Demonstrations, Speaker Stage, yoga lounge, fitness zone, crafts, apparel, edible garden demonstrations, organic cruelty free beauty bar and over 150 restaurants, bakeries, brands, wines, spirits and juices sampling delicious plant based treats all day.

 

 

 

The 3rd Annual SoCal VegFest is a one-of-a-kind non-profit event designed to engage curiosity and inspire awareness for those helping to make a difference in this world! SoCal VegFest is helping to change the world, and to have a really good time with your Tribe!

Tickets
$5 early bird admission fee – ages 13 and over is available to purchase online, $10 at the door
Kids 12 and under & big kids over 65 Free 🙂

Notable speakers, experts and authors to discuss topics in health and nutrition; environmentalism; and animal welfare and compassion

Saturday & Sunday, 10am-6pm

Food exhibitors/product sampling
Exhibitor sales, including restaurant area
Classes for easy entry to a healthy plant-based diet
Cooking Demos
Bookstore
Family Activities Area
Teen Activities Area
Veg Lifestyle Product and Services Exhibitors
Cruelty-Free Fashion & Beauty Exhibitors
Nonprofit Organization Exhibitors
Senior Living table
Inclusive to everyone!
Admission
The cost of the event is $10 for a single day or $17 for a two-day pass.
Students and Seniors 65+ are $7 with ID, one per person.
Children 12 and under are free.

Make a quick vegan meatball that is simple to make and delicious in a sandwich, sub or with pasta! These elevated vegan meatballs are filled with our melty Smoked VeganMozz. Recipe developed by the talented Chris Petrellese to highlight the versatility of our Smoked VeganMozz!

Recipe and photo by @consciouschris

Print Recipe
Stuffed Meatballs featuring Smoked VeganMozz
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
meatballs
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
meatballs
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut the block of Smoked VeganMozz into four pieces.
  3. In a large bowl, mix up the beyond burger patty meat with the garlic, salt, black pepper, smoked paprika, and fresh parsley until everything is distributed evenly.
  4. Scoop mixture out in 1-2 tablespoon increments. Flatten the "meat" by hand, until it's around 2.5" in diameter. Add a piece of Smoked VeganMozz to the center and roll meat over cheese until completely covered.
  5. Repeat this step until the mixture is used up. It should yield around four meatballs, depending on how large you make them.
  6. On a lined baking sheet, place the meatballs and bake for 30 minutes.
  7. Let cool slightly, and serve either on a sandwich with tomato sauce or with pasta!
Recipe Notes

Recipe Contributor:
Chris Petrellese
@consciouschris

Conscious and compassionate living through the vegan lifestyle, Chris, a 28-year-old blogger/photographer in Los Angeles, shares different recipes, lifestyle and travel tips, as well as vibrant photos of plant-based meals. Follow along as we learn together how to make this world a little more compassionate, one bite at a time.

Share this Recipe
Compassion Over Killing is proud to host the annual DC VegFest in the nation’s capital. The DC VegFest is FREE and open to everyone – as a nonprofit organization, we very much encourage and appreciate donations!
Location:
Intersection of N Street SE and First Street SE
Outdoors at Yards Park in the Capitol Riverfront neighborhood. Lot H/I, across from Nationals Park
Reasons to Attend:
FREE admission
FREE food samples
The first 1,000 attendees receive a FREE tote bag full of samples and coupons!
More than 130 vendors
Beer garden
Live music
Cooking demonstrations
Presentations from renowned authors and celebrities
More than 15,000 attendees
Kids’ activity area
Since this is an outdoor event, leashed dogs are welcome!

Join us for a wonderful day with the leading experts in nutrition, wellness, and animal advocacy. This inspiring event includes 5 speakers plus 4 more speakers on a panel discussion. It will be the best Get Healthy Sacramento event ever.

Tickets

KEYNOTE SPEAKER, Dr. T. Colin Campbell Presents “It’s Time to Take Nutrition Seriously”
Campbell is our keynote speaker. He is an American biochemist who specializes in the effect of nutrition on long-term health. His profound, impeccable work for decades of research is proving that a whole foods, plant based diet is key to our optimal health. He is one of the most powerful voices for health in the history of the world.

Miyoko Schinner Presents: “Vegan or Plant Based-What’s the Difference?” Entrepreneur for 30+ years in the food world as a bestselling author, chef and creator of delicious, decadent, healthful plant-based food, Miyoko Schinner is dedicated to pleasing the omnivore’s palate in all of us. She has 5 cookbooks, including the best-selling and “ground-breaking” Artisan Vegan Cheese and –The Homemade Vegan Pantry, and author of Artisan Vegan Cheese. She produces Miyoko’s Kitchen, decadent nut cheeses. She is a professional speaker and co-host of Vegan Mashup.

Joseph Keon, Ph.D. is an environmental medicine researcher and author, Joseph Keon holds fitness expert certifications from both the Cooper Institute for Aerobics Research and the American Council on Exercise. In his work as a wellness consultant in the public and private sphere for over 20 years, Keon has focused on chronic degenerative diseases and their relationship to modifiable lifestyle choices. Author: Whitewash and The Truth About Breast Cancer and a new book about Alzheimers.

Chef AJ, presents: “The Secrets to Ultimate Weight Loss” Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the televisions series Healthy Living with Chef AJ which airs on Foody TV. She is a chef, culinary instructor and professional speaker. She is author the popular book, Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her jounrey from a junk-food vegan to how to create foods that nourish and heal the body and, Secrets to Ultimate Weight Loss.

Doug Lisle, Ph.D. prsents: “The Continuum of Evil” is the Director of Research for TrueNorth Health Center. He lectures nationally on evolutionary psychology, cognitive therapy, lifelstyle modification, relaxation and stress management, and weight loss. He is co-author of The Pleasure Trap and is in private practice. He conducts psychotherapy at the True North Health Center. Delightfully candid and warm, he is one of psychology’s most innovatiive and curious minds.

PANEL DISCUSSION
“Missing Peace in Your Health Puzzle”
Jane-Velez Mitchell
She is the founder and editor of JaneUnchained.com, a multiplatform social media news outlet producing videos animal rights and the vegan compassionate lifestyle. She produces LunchbreakLive vegan cooking show. She is a leadingvoice in the media for animals.

Colleen Patrick-Goudreau
Her compassionate living philosophy is propelling plant-based eating into the mainstream and forever changing how we regard animals. She is an expert of culinary, social, ethical, and practical aspects of living compassionately. She is a TV celebrity, an inspirational professional speaker. and a lifechanging podcaster.

Lisa Karlan
She is a Health Educator and a Nutrition Consultant. She the Co-Producer of Jane Velez-Mitchell’s #LunchBreakLIVE, a daily vegan cooking show. Lisa reports for JaneUnChained.com which increases the public’s awareness of the exploitation of animals and she is a Food for Life Instructor, PCRM.

Linda Middlesworth
Organizer of Sacramento Vegan Society, Certified in Plant Nutrition from eCornell/Dr. T. Colin Campbell, Certified in The Starch Solution, The World Peace Diet, AFAA Certified Aerobic Instructor/ Personal Trainer. She is a Food for Life Instructor, PCRM, PPN Faciltator and avid animal advocate.

There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings! We’ve included a suggested tomato pizza sauce recipe developed by our Marketing Director, Cathleen Mandigo, that is savory, delicate and pairs perfectly with this veggie pizza topped with artichokes, mushrooms, baby kale, and Fresh VeganMozz.

Print Recipe
Cornmeal Crust Pizza
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Passive Time 1 hour
Servings
large pizzas
Ingredients
Cornmeal Crust
Pizza Sauce
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Passive Time 1 hour
Servings
large pizzas
Ingredients
Cornmeal Crust
Pizza Sauce
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Instructions
Cornmeal Crust
  1. Place pizza stone or cast-iron skillet in the oven and preheat to 500°F.  Heat the pizza stone or skillet in the oven for at least 45 minutes.
  2. Combine the cornmeal, oat flour, baking powder and salt in a large bowl and whisk to combine well.
  3. Pour in the olive oil and water and mix well. Turn out onto a light floured board and knead for 1 to 2 minutes, until the dough is smooth and pliable.
 Divide the dough in two and roll it out on a lightly floured pizza peel into a 10 or 12-inch circle. If you can get it to just under 1/8 inch, it will get very crispy and light and will bubble in places.
Pizza Sauce
  1. In a 3 qt saucepan over medium heat, sauté onion in olive oil until translucent, add garlic and sauté briefly.
  2. Add tomato paste and sauté 2-3 minutes. Sautéing the tomato paste adds depth of flavor to the pizza sauce.  Add water (or wine & water), salt, pepper & oregano. Stir and simmer for 1 hour.
Build your own Pizza
  1. Place half portion of pizza sauce on each of the prepared pizza dough.
  2. Slice Miyoko’s Creamery Fresh VeganMozz or Smoked VeganMozz and lay out generously across the entire pizza. Add vegetables to your own taste. We like sliced tomatoes, baby kale, sliced cremini mushrooms, and quartered artichoke hearts.
  3. Bake 10 minutes at 500°F until dough is lightly browned on the bottom, cheese is bubbling & browned.
Recipe Notes

The Cornmeal Crust recipe appears in The Homemade Vegan Pantry by Miyoko Schinner (Ten Speed Press/Random House, 2015).

Share this Recipe

What we all need is just one basic recipe for a big batch of tasty burgers that can be made ahead and stored, one that is not affected by long periods of freezing, one that you can take to nonvegan barbecues, and one that doesn’t crumble if you toss it around a bit on the grill. This is a recipe that takes me back to the days of my little bistro in San Francisco, where we had many “devotees” of this simple burger, including several celebrities. There was one couple who made monthly rips from Monterey just to have these delightful patties. They are juicy, savory, chewy, and completely oil-free and go with all sorts of sauces. I get more requests from omnivores for this burger than for just about anything else. I always have a few in my freezer, just in case we need a quick meal.

Print Recipe
The Real Burger (aka Now and Zen Burger)
Votes: 43
Rating: 3.72
You:
Rate this recipe!
Course Main Dish
Servings
burgers
Ingredients
Serving suggestions (optional)
Course Main Dish
Servings
burgers
Ingredients
Serving suggestions (optional)
Votes: 43
Rating: 3.72
You:
Rate this recipe!
Instructions
  1. Pulse the mushrooms in batches in the food processor until minced but not mushy. Transfer them to a large bowl, then mix in the onions, rice, tomato paste, parsley, soy sauce, miso, and herbs and spices. Mixing is most easily done with your hands. When everything is well incorporated, add the wheat gluten and mix well.
  2. Preheat the oven to 350°F and grease two baking sheets or line them with parchment paper.
  3. Now form the burgers. You can just pat them into eighteen burgers with your hands, or follow one of these easy suggestions for forming: Use a large ice cream scoop to form balls, drop them onto the prepared baking sheets, then flatten with your hand to form patties. Find a large, deep lid for a jar, like ones often used for giant jars of peanut butter. Line it with plastic wrap. Pack in the burger mixture, then flip it out onto the prepared baking sheets (you can keep reusing the same sheet of plastic wrap). This method makes perfectly shaped burgers like the kind that come out of a box. Fool your kids with this method if they tend to clamor for “bought” goods.
  4. Bake for about 30 minutes, until firm to the touch. Refrigerate or freeze until use. Refrigerate for a week or so or freeze for 6 to 8 months. You can reheat them in a skillet with a little oil, throw them on the grill, or pop them back in the oven.
  5. For serving, the usual mustard and ketchup work fine, but I prefer these with some sautéed onions and a sweet Dijon sauce. To create the sauce, in a small bowl, mix together the mustard and 3 tablespoons syrup (or more, depending on how sweet you like your condiments) and set aside. In a sauté pan, sauté the sliced onion in a little oil over medium-high heat until browned. Spread burger buns with vegan mayo, place a hot burger patty on the bun, and top with a generous helping of the onions and sweet Dijon sauce. If you like, throw on some lettuce and tomatoes, too.
Recipe Notes

Recipes reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Photographs © 2015 by Eva Kolenko. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Share this Recipe

 

To have seen Italy without having seen Sicily is not to have seen Italy at all, for Sicily is the clue to everything. – Goethe

Italians are apparently great lovers, but the closest I ever came to experiencing the heat of an Italian was my daily encounter with a tall, goofy, mustached guy in his tight sweater. He’d approach my best friend and I as we walked down the cobblestone main road back to our little rented apartment, our arms filled with whatever the outdoor market had to offer that day — veggies, tomatoes, bread, olives — and usually an English language newspaper. He’d suddenly appear out of a doorway, amble over ever so nonchalantly, and mutter the same cheesy pick-up line: “So, what are you reading in the newspaper today?” We’d smile politely and continue along the way.

The year was 1977, the town Taormina, Sicily. I never did melt in his hot embrace, but I did surrender to the austere beauty of the town perched on a craggy cliff high above the Mediterranean. We had heard “seaside” when we first heard Taormina mentioned, not realizing it would be hundreds of steps down to the seashore. But those steps we grew to love, and we walked down daily. It was a cold December when we arrived, but Sicily was still bathed in light. Weary from our European travels, we were delighted to make out a “For Rent” sign posted outside a house. We used hand gestures and choppy Italian to communicate with the grandma and grandpa who joyfully rented it out to us for the month, and our daily excursions to the market, Greek ruins, and the sea began. We spent Christmas there, witnessing the celebration on the piazza and the big Christmas parade. We sat on stone steps outside the kitchen of the only nightlife, a supper club, where we’d click our fingers to the jazz rhythm wafting out from within – we were students, and couldn’t afford the cover charge. And of course, we enjoyed our predictable hot Italian. I was certain I’d be back next year.

Vegano Italiano 2016 in Puglia

Forty years later, I’m finally going back to Sicily! And this time, I’m taking some of you with me! The trip down memory lane will be wrought with new discoveries this coming October when I’ll lead my third Vegano Italiano tour. Two years ago, a small group of us got a glimpse into the heart of Italy when we spent a week in the Cilento region of Southern Italy, an area that almost seemed frozen in time. Last year, a slightly larger group enjoyed the varied treasures of Puglia in the heel of Italy. And this year, we’ll set off for the island where I left my heart as a student. Forty years is a little longer than I expected, but I’m more excited than ever.

Vegano Italiano – a joint effort of Green Earth Travel and Tierno Tours – takes small groups on intimate excursions to wondrous places in Southern Italy that are largely hidden to the average tourist. The past two years, we visited the castle home of a living duke, a beach with everything — pristine sand, aquamarine waters, stunning caves – lacking only tourists, a cooking experience with the “mamas” that had even the guys laughing and having fun, and amazing meals in restaurants off the beaten track you’d probably not find in Small Planet or Frommer’s. Vegano Italiano takes us into what I think of as the real Italy, showing us the true cultural gems – the way Italians live and love and work.

We witnessed the passion of a 3rd generation baker as he lovingly described different kinds of ancient wheat and how they go into his bread; we became rapt churchgoers at the sermon of wines conducted by an impeccably dressed winemaker who got us all to believe in the truth of the vine. We were in Italy, and we knew it not for the sights, but the passion of its people, and how it expressed itself in the flavors of the food, wine, language, and culture.

Sicily will be another opportunity to go deep into the country’s heart. In fact, the further south you go in Italy, the deeper you go into the heart of Italy. The scenes in the classic film by Giuseppe Tornatore, Cinema Paradiso, depict this well –even as the protagonist becomes a cool and successful Roman producer, in the end, he is Sicilian to the core. So, you’ve been to Tuscany, Venice, Milan, maybe even Rome. Now let’s go to Italy.

We’ll of course start in Taormina, and then head off to visit Mt. Etna, a living volcano. On the island of Ortigia, we’ll have a vegan meal created by a Michelin-starred chef and learn how to bake Sicilian bread. We’ll visit the chocolate museum in Modica and learn about its history. We’ll hike through ancient ruins, visit the marketplace, relax over a café in a piazza. The highlight of each day will be the sumptuous meals we share together as we talk and laugh and form friendships. And did I mention the wine? Yes, there’s some of that to go around, too.

Vegano Italiano is a culinary tour – yes, it’s all about the food! In Southern Italy, it’s not a stretch to make sure that it’s vegan, because the majority of the diet has been plant-based for centuries. We’ll try regional dishes made with beans, grains, and vegetables that aren’t on typical Italian restaurant menus in the US, and I promise, it just won’t stop. Somewhere between all of the excursions and meals, I’ll sneak in a few cooking classes as well, and we’ll even have time to shop and cook together. I might even bring some special cheese to share!

This tour is open to only 22 people. Some of the spots are already taken by returning guests – for a few, this will be their third tour. The word I’ve used in the past to describe these trips is just “magical.” I’d love to share the magic with you this year. To learn more about it, you can contact Donna at Green Earth Travel (donna@greenearthtravel.com) or see more details at https://vegantravelclub.com/tours/sicily/. This 7-night, 8-day trip runs from October 7 to 14, 2017. Yes, exactly 40 years from when I first went to Italy, I get to return – and I hope you can come with me!

Who knows – maybe we’ll see the guy with the cheesy pick-up line.


Print Recipe
Orecchiette
While in Puglia, Italy for our Vegano Italiano 2016 tour, we learned how to make this classic specialty from the "Mamas". A beautiful educational cooking experience that had even the guys laughing and everyone having a great time plus enjoying the fruits of our labor.
Votes: 7
Rating: 3.86
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Votes: 7
Rating: 3.86
You:
Rate this recipe!
Instructions
  1. Put flour in a food processor. Put the lid on the food processor, turn it on, and slowly pour the hot water through the spout. The mixture will first look like cornmeal, then form tiny little balls whirling around the work bowl and, finally, after a couple of minutes, form a big ball in the middle. Let it go for another 30 seconds to knead the dough, then turn it off.
  2. Remove the dough. It will be quite warm and pliable. Cut the dough into quarters. Take one of your pieces and on a clean, dry surface roll the dough into a snake. Once the dough is about 1-inch diameter cut a little bit off the end. You’ll need to use a wooding cutting board for the following step. Taka a butter knife and using the non-sharp edge begin to press from one end of the piece and roll it down to the other end of the dough. (the sharp edge of the knife faces you). Pick up the piece with your hands and using your thumb press into the dough to flip it inside out. It will form a little ridge around the perimeter. Watch the demonstration from our former Facebook Live video below (start at about 21:00).
  3. Get a large pot of salted water boiling (about 8 cups), then cook the pasta for 2-3 minutes, until perfectly al dente. Using the sauce of your choice, toss al dente pasta in a pan with sauce and heat for another minute. Turn heat off. Optionally, fold in some VeganMozz into the pan, serve and eat right away!
Recipe Notes

To store the pasta, toss the uncooked pasta with a little semolina or flour to prevent sticking, then wrap in plastic wrap or put in a covered container and refrigerate for 2 to 3 days.

Watch how to make Orecchiette  from our former Facebook Live video:

 


Share this Recipe

Recipe by Jenny Bradley

These sweet potato boats are a sweet and savory balance of healthy decadence! Filled with whole foods and topped with a melty smoky cheese sauce made from our Aged English Smoked Farmhouse. A recipe developed by the very talented Jenny Bradley to highlight the versatility of our Smoked Farmhouse!

 

Print Recipe
Smokey Sweet Potato Boats with Smoked Farmhouse Sauce
Votes: 7
Rating: 4.29
You:
Rate this recipe!
Course Main Dish
Servings
servings
Votes: 7
Rating: 4.29
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400F.
  2. Wash sweet potatoes and pierce each one a few times with a fork, then wrap individually with foil. Bake for 40 - 50 minutes, or until soft. Reduce oven to 350F, allow potatoes to cool slightly, then slice each potato lengthwise. Scoop out a small amount of the inside of the potato, leaving about 1/3 -1/2 inch of potato along the sides and bottom of the skin. Place your 4 sweet potato boats back on baking sheet, face up, and bake for another 10 minutes.
  3. Finely chop shallot and garlic cloves, and sauté in a pan lightly drizzled with olive oil on medium heat. Only cook until shallots are translucent, being careful not to brown the garlic. Open can of black beans and drain, add them to shallot and garlic mixture, and cook until heated all the way through and all remaining liquid has evaporated. About a minute before turning off the heat, throw in three cups of spinach to gently wilt. Season with a little salt and pepper to taste, about a hefty pinch each.
  4. While beans are cooking, heat 1 cup soy milk and 1/2 round Miyoko’s Creamery Smoked Farmhouse on medium heat, constantly whisking until cheese has melted into the soy milk. Add more or less milk for a creamier or thicker sauce, whatever your preference!
  5. Pull sweet potatoes from oven and evenly load with bean and spinach mixture, then cheese sauce. Top with a scoop of your favorite sour cream, sliced avocado and sliced green onions or chives!
Recipe Notes

Visit Jenny Bradley's website: runningwhilevegan.com

Photo by Michael Mendoza

Share this Recipe

September 7, 2017

Stuffed Meatballs

Make a quick vegan meatball that is simple to make and delicious in a sandwich, sub or with pasta! These elevated vegan meatballs are filled with our melty Smoked VeganMozz. Recipe developed by the talented Chris Petrellese to highlight the versatility of our Smoked VeganMozz!

July 23, 2017

Cornmeal Crust Pizza

There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings!

May 28, 2017

The Real Burger

The perfect basic burger patty recipe that can be made ahead and stored. It’s juicy, savory, chewy, and completely oil-free. Best of all, it doesn’t crumble if you toss it around a bit on the grill.

February 14, 2017

Falling Under the Sicilian Spell

While in Puglia, Italy for our Vegano Italiano 2016 tour, we learned how to make this classic specialty from the “Mamas”. Learn how to make this beautiful ear shaped pasta. Simply add your favorite sauce. 

January 17, 2017

Smokey Sweet Potato Boats

These sweet potato boats are a sweet and savory balance of healthy decadence! Filled with whole foods and topped with a melty smoky cheese sauce made from our Aged English Smoked Farmhouse.

/** Accordian Fix for Faq page */