What is JacketFlap

  • JacketFlap connects you to the work of more than 200,000 authors, illustrators, publishers and other creators of books for Children and Young Adults. The site is updated daily with information about every book, author, illustrator, and publisher in the children's / young adult book industry. Members include published authors and illustrators, librarians, agents, editors, publicists, booksellers, publishers and fans.
    Join now (it's free).

Sort Blog Posts

Sort Posts by:

  • in
    from   

Suggest a Blog

Enter a Blog's Feed URL below and click Submit:

Most Commented Posts

In the past 7 days

Recent Posts

(tagged with 'vegan')

Recent Comments

JacketFlap Sponsors

Spread the word about books.
Put this Widget on your blog!
  • Powered by JacketFlap.com

Are you a book Publisher?
Learn about Widgets now!

Advertise on JacketFlap

MyJacketFlap Blogs

  • Login or Register for free to create your own customized page of blog posts from your favorite blogs. You can also add blogs by clicking the "Add to MyJacketFlap" links next to the blog name in each post.

Blog Posts by Date

Click days in this calendar to see posts by day or month
new posts in all blogs
Viewing: Blog Posts Tagged with: vegan, Most Recent at Top [Help]
Results 1 - 25 of 42
1. Spicy Black Bean Burgers

Black Bean Burger

I’d been wanting to try these for a long time but never got around to it until last week. There were a few mishaps, but all in all, I was psyched about how they turned out, despite their less-than-photogenic looks. They even got the hubs stamp of approval—-as in, he not only ate them without complaint (he pretty much always does that) but says he’d like me to make them again. He even chose them leftover the next day instead of grilled chicken.

The recipe is adapted from Mark Bittman’s How to Cook Everything Vegetarian. Here’s the original recipe. I’ve cooked a lot, lot, lot from this book. Check out my archives if you want to see more posts about food and cooking.

1 can black beans, drained

1 medium onion, roughly chopped

1/2 cup old-fashioned oats (I used gluten-free)

1 TB chili powder

1 garlic clove

a generous squirt of Sriracha sauce

a nice blob o’ ketchup

3 pickled jalapeno slices

Pulse everything just a little, not a lot, in the food processor. I accidentally left out the egg, but it didn’t seem to matter much, so I doubt I’d add it back in. I also goofed and blended the ingredients too long.

After processing, let it all rest a few minutes.

Form into patties and chill in the fridge for a little while.

Heat a cast-iron skillet to medium, add oil, then brown the patties on one side, then the other.

The next bit was tricky for me. The burgers actually had to be cooked a long, long time to get the right texture. You want the texture to be kind of burger-like. The right kind of chew, not mushy and damp.Maybe I had trouble because I added too much moisture and pulsed the ingredients too long. I don’t know. I may try browning and then baking next time.

What I ended up doing was just turning the heat down to low and cooking them forever very slowly so as not to burn them. I was afraid the whole experiment would be a wash, but lo and behold, they turned out very well in the end.

I didn’t think they were more than mildly spicy, but my daughter (who likes to remind me that children have more taste buds) said the spice factor was too much for her. I hadn’t expected the kids to flock toward bean burgers anyway and had made them turkey burgers instead.

You could totally crank the spice factor up or down. These are definitely going into the rotation.

If you want more detail about all kinds of tips and variations, do check out the original recipe.

I’ve been reading Jennifer Worth’s memoir, Call the Midwife, since I love the show so much. I was surprised that the show actually follows the memoir fairly closely. I’ve been watching old episodes of Foyle’s War, a British WWII detective show. Also tried Outlander (no, I’ve never read the books) and The Knick. I’m definitely on a mostly British historical kick. Not sure what I think of those shows yet. You?

Also doing some patchwork, some of which I hope to show you soon.


2 Comments on Spicy Black Bean Burgers, last added: 8/11/2014
Display Comments Add a Comment
2. Falafel from Scratch

Falafel mixture

When we were living in Hannover, I became a falafel addict. Might not sound typically German, but there’s a large Turkish population in Germany, and you can buy inexpensive, fresh, delicious falafel (as well as other yummy treats) at almost any corner. The guys at my imbiss (fast food joint) knew my falafel order by heart.

You can get excellent falafel in Charlotte (try Zeitouni), but I miss being able to walk across the street and get it, so I often make it at home. Box mixes are actually pretty good (Far East has a good one) but I’d always wanted to try making them from scratch.

So what’s in there? Dried, soaked (uncooked) chickpeas, onion, parsley, spices.

How hard was it? Well, if you’ve made from-the-box falafel before, it’s really not that hard, but it does require more planning and more cleanup. Big bonus if you have trouble with gluten is that making them from scratch requires no flour, which most mixes have. I find the difficult part is that I want to make all the fixin’s, too, which also take time—yogurt sauce, tahini sauce, chopped veggies.

Since I spent most of my energies on the falafel, I put my daughter to work on the yogurt sauce (she loves this) and dressed the veggies with just a little lemon juice, salt, and pepper.

This time I think my husband was right: I really DID use every dish in the house.

Results: delicious. Was it worth making from scratch? I have to say that, while I loved them would make them again, the box-mix kind are a close second.

Bittman’s recipe here.

Homemade Falafel

Next on my list: making harissa from scratch, and Egyptian falafel. They’re green!

For more of my posts on cooking and food, click here.

 


0 Comments on Falafel from Scratch as of 8/1/2014 1:46:00 PM
Add a Comment
3. Chickpea-Battered Fried Leeks

Fried Leeks

I made this as a quickie-quick appetizer on Christmas Eve. No, the kids didn’t eat them, but the hubs and I thoroughly enjoyed them. A repeat performance definitely has to happen.

I’d been thinking about this onion fritter recipe, found on Pinterest, for a long time. I ended up using a simpler recipe from Mark Bittman’s How to Cook Everything Vegetarian, but I love the ideas in the first, too. I was just short on time.

The brilliance of this concoction is that the ingredients are so few, the flavor is more than the sum of its parts, and it’s painlessly gluten-free—–without even trying. Given my well-documented obsession with chickpeas (here, here, and here—oh, and here and here) it really hit all the points on my checklist.

So, here’s the skinny:

1 part chickpea flour, 4 parts water, salt. A sprinkle or two of cumin and cayenne. I used 1/4 cup chickpea flour and 1 cup water for 1 sliced leek. Drag leek rounds (or onion rounds) in extra chickpea flour, then dunk in batter. Fry in a generous (but not huge) amount of oil. Drain and enjoy.

Mr. Bittman says battering veggies with chickpea flour and frying is a traditional Indian preparation and can be served with chutney (oooh!). Sadly, I didn’t have any chutney on hand and didn’t feel like making any, but maybe some other time. I poured out the last bit of batter and made a lacey pancake with the last scraps of leek. Yum! I may have to try this with other veggies.

Poking through the blog I found thru Pinterest (a bit of this and a bit of that) I see lots of exciting Indian recipes. I’ll have to browse some more…

In other news, I’m still working on my nonfiction picture book, and things are starting to gel. So exciting. And the other night I got to attend the Women’s National Book Association book swap. Check out my instagram feed (it’s in the right hand column of the blog) to see my haul.

And for more of my cooking and eating adventures, click here.

Frying leeks


4 Comments on Chickpea-Battered Fried Leeks, last added: 1/20/2014
Display Comments Add a Comment
4. Tofu and broccoli, steamed.

For all you tofu fans out there.

©2014 Sparky Firepants

0 Comments on Tofu and broccoli, steamed. as of 1/1/1900
Add a Comment
5. Super Quick Italian Bean Salad

Italian Bean Salad

This is my weeknightified version of a Foster’s Market recipe. It’s super simple and really hits the spot when I want a tasty deli-style salad with next to no work. You could dress it up as much as you like with fresh veggie add-ins. The original recipe is lovely, though not super fast (you cook the beans yourself and make their delicious dressing from scratch, among other things). Again, this is more a list of ideas than a real recipe, but it’s not hard to eye the proportions.

Ingredients:

Rinsed and drained canned white beans (I like navy beans)

Italian dressing—-I like the Penzey’s mix

Capers

Sundried tomatoes

Chopped fresh parsley

Mix beans with enough dressing to coat and enough capers and tomatoes to give it a little color. Let marinate a few hours if you have time. Add parsley. Enjoy!

Got some more feedback on my nonfiction manuscript this week. Things are finally moving forward. So excited.

Still working on the last few chapters of my young adult novel. It’s slow-going, but I do think I’m getting somewhere.

And in other news this week, I’ve been talking to 4th and 5th graders about writing an early reader (i.e. Slowpoke). Fun times! Love getting their questions.

For more food-related posts, click here. Have a great rest of your week.

 


2 Comments on Super Quick Italian Bean Salad, last added: 4/10/2014
Display Comments Add a Comment
6. Vegan Zombie

©2014 Sparky Firepants

0 Comments on Vegan Zombie as of 1/1/1900
Add a Comment
7. Señorita Margarita

Agave

Consume it. Just don’t sit on it.

Agave: Pointy. Vegan. Delicious.

Okay, so maybe just gnawing off a hunk of agave from your neighbor’s yard is not so delicious (or cool). You have to do stuff to it, like distilling, which is my favorite way of enjoying agave.

When you combine distilled agave (also known as tequila, people tell me) with limes and ice, magical things happen. I like to call it a “margarita.” Don’t steal that, I’m already working on the trademark.

Jenni and I have sipped a plethora of margaritas between designing, printing, shirt-folding, and child rearing. A few things we’ve decided:

  • Tequila. If it’s not 100% blue agave, it’s crap.
  • Expensive does not necessarily equal awesome (see above).
  • Throw away the mixes. They’re crap.
  • Margaritas are a valid source of vitamin C.
margarita t-shirt

Don’t forget your margaritawear!

Jenni’s Superifico Margarita Recipe

Combine in a blender:

  • 1 cup tequila (100% blue agave)
  • 1/4 cup lime juice (freshly squeezed)
  • 1/3 cup agave nectar (we like Tres Agaves)
  • Ice

Blend it up. Serve in ginormous margarita glasses.

Technically this makes four margaritas. But who’s counting?

Do you do ‘ritas? What’s your secret recipe? Favorite tequila? Share with us in the comments!

0 Comments on Señorita Margarita as of 1/1/1900
Add a Comment
8. Roasted Cauliflower Salad with Herby Green Dressing

Roasted Cauliflower Salad

I was craving a rice salad, but without the rice. Something that’s all about soaking up a good sauce. Roasted cauliflower has been my recent go-to sauce-soaker-upper, and I was really happy with what I came up with. Here’s the skinny:

Olive Oil

1 head Cauliflower, finely chopped

2 or 3 handfuls Grape or Cherry Tomatoes

Dressing:

2 cloves Garlic

Olive Oil

Red Wine Vinegar

1 T Dijon Mustard

tiny drip of Honey (or something else if you’re vegan)

Lemon Juice

a few tablespoons or more Minced Chives

a few tablespoons or more fresh Oregano, chopped (basil or parsley would be good, too)

1 T Capers

Salt and Pepper to taste

Chopped Walnuts (optional)

Oil a baking sheet and throw the cauliflower on it with a couple of garlic cloves. Roast at 375F, for about 20 minutes. Halve the tomatoes and roast them for about 20-30 minutes as well. This brings out their flavor like crazy.

I’m not really a measuring kind of person when it comes to dressing (or, let’s be honest, for a lot of things). If you really want measurements, you could use a basic vinaigrette and add the extras. I think I’d add even more herbs next time. I really wanted something that was so green it would color the cauliflower, but my herb garden wasn’t quite in full swing when I made this.

Chop up the roasted garlic and whisk it together with the other dressing ingredients.

Toss the cauliflower with the dressing and tomatoes. Add walnuts. Yum. I realized later that the dressing flavors were inspired by the broccoli gribiche recipe from Heidi Swanson’s Super Natural Every Day.

What are you cooking this summer? I’m always on the lookout for interesting salads. Hope you had a great weekend and a happy Father’s Day.


0 Comments on Roasted Cauliflower Salad with Herby Green Dressing as of 6/17/2013 1:15:00 PM
Add a Comment
9. What do I feed a vegan?

veganWhen I’m not printing t-shirts or wasting time online comparing Michael Jackson pre and post-surgery photos, I’m usually eating. I can eat a lot. And I do eat a lot.

I also travel quite a bit and find myself in situations where there’s catered food, or a group dinner at a fancy steakhouse. Because I’m vegan, organizers get the tangy zip of a challenge when finding stuff for me to eat. Which most of the time they do very well.

I’m not shy about sharing my dietary choices. I also don’t whine or complain if things aren’t exactly right all the time. That would leave them with the impression that vegans are fussy douchebags. Which I’m sure some are, just as other people pick their noses in glass elevators when they think they’re alone (Telegram to Man Across the Lobby: STOP IT). And some vegans have an obsession with celebrity plastic surgery. I’m digressing. My point is, we all have something in our nose.

Wait. No. My point is that when we eat differently than most of the population, we have a duty to educate. And event organizers have a duty to learn.

So if you’re a meat eater and you’ve been given the challenge of feeding one of those… vegans, I’ve crafted a short list of helpful hints for you.

Think of me as your vegan ambassador.

How to Feed a Vegan

Vegans are like vegetarians in that they don’t eat beef, chicken, fish, or squirrel. They do not eat anything that comes from an animal. That’s right. To be on the safe side, that means you should leave out:

  • milk
  • eggs
  • fabric softener (kidding)
  • honey
  • cheese
  • goat cheese
  • ricotta cheese
  • cottage cheese (no tabloid swimsuit photos, either)
  • any kind of food that ends in “cheese”

There are cheese substitutes out there. Don’t try to track them down and replace it. Just let it go and don’t worry. No cheese.

I’ll  just make a Salad

No. Look, I know that after the list above you’re probably thinking that the only thing left is iceberg lettuce. That may be the only thing left in your fridge, but come on now. You’re better than that. Here’s a short list of things you can feed a vegan that you can probably get at any grocery store:

  • pasta with marinara
  • pasta with pesto
  • veggie burgers
  • veggie dogs
  • pizza (no cheese!)
  • black bean burritos
  • refried bean burritos (no lard)
  • nachos
  • bean dip
  • chili (no meat)
  • risotto
  • stir fry
  • soup
  • salad

Okay, I tricked you with that last one. Yeah, salad is good. It’s just that you don’t want your vegan guests to be munching lettuce while everyone else chows down on something hearty. You don’t have to think like a vegan, you just have to think like somebody who is hungry… and doesn’t eat squirrel cheese.

The Secret Vegan Cookbook

There’s no secret tome locked away in Atlantis that describes the perfect vegan meals, but there are plenty of recipe books and web sites out there these days. It’s 2013. Use your magic Google machine and search “vegan recipes.” See what magic awaits you.

Choosing a Restaurant

Most good restaurants these days offer vegan options on their menu, or at least something that can be made vegan. A great favor you can do for vegans is to tip them off about the place beforehand. I like to look at menus online and prepare for what I might order in advance. Sometimes I’ll even call ahead and ask if they can make one of their dishes vegan. Again, good restaurants are happy to do this. I’ve even eaten at full-on steakhouses where a polite request has scored me some fantastic vegan meals.

This way, when everyone sits down there’s no uncomfortable moment of panic because the menu is chock full of beef entrées. Which leads us to…

Under the Radar

My last little nugget is about etiquette. Suppose you had a weak bladder. You go to a dinner party and in front of everyone your host loudly announces, “Now, I seated you closest to the potty so if you have an emergency you just get up and go! Oh, and there’s a fresh towel on your chair.”

Vegans aren’t like the incontinent. But remember that most everyone just wants to hang out and fit in at social gatherings. So consider not complaining to the room that you had to go through hell and high water to feed them. Most people won’t notice, and conversations can be about scintillating topics like celebrity plastic surgery instead of dietary choices.

That’s all I have for now. What questions do you have about feeding vegans? Or Michael Jackson’s nose? Hit me up, I’m here to help.

 

0 Comments on What do I feed a vegan? as of 1/1/1900
Add a Comment
10. Summer Journal: Homemade Orange Creamsicles

Homemade Orange Creamsicle

The kids and I have made a list of fun things to do this summer, and one of them is to make popsicles.

This was our first batch, made with this recipe, from the blog Oven Love, found through Pinterest. I love that they’re non-dairy, made with coconut milk and real orange juice. They were a hit. Next I think we’ll freeze our favorite peanut-butter-chocolate-banana smoothies. With maybe a little coconut milk. Do you have any favorite popsicle combos?

Meg of elsiemarley.com suggested that readers share short posts about fun summer activities . If you’d like to play along, leave a comment on Meg’s blog and use the words “Summer Journal” in your blog title or as a hashtag if you’re instagramming or whatnot. While you’re at it, let me know in my comments, too!

For more posts on food, including recipes, click here. I like to cook with less meat and dairy, more veggies, and I do a lot of gluten-free stuff, too.


2 Comments on Summer Journal: Homemade Orange Creamsicles, last added: 6/26/2013
Display Comments Add a Comment
11. Mediterranean Chickpea Salad

Chickpea SaladThis is really more of a suggestion than a recipe. As I may have mentioned, I’m not doing wheat these days (long story), and in general I’m trying to eat more veggies and fewer grains. I miss my tabbouleh, though (usually made with bulghur wheat).

So, I changed up Mark Bittman’s tabbouleh recipe from How to Cook Everything Vegetarian. Instead of bulghur wheat, I used a can of rinsed chickpeas, then added chopped cucumber and tomato as well. If you do dairy, you could add feta. Mmmmm…

As usual, the full-of-fresh-herbs dressing is the key ingredient, and it tied everything together nicely. Even got a thumbs up from the hubs. I planted a whole hedge of parsley this year and have been so, so happy to have it for salads like this. It’s really easy to grow from seed (basil, too).

For more of my recipes and cooking posts, click here. You’ll notice I seem to have a thing for chickpeas.

What about you? Made any interesting salads lately? My new herb garden is keeping me inspired.


2 Comments on Mediterranean Chickpea Salad, last added: 7/3/2013
Display Comments Add a Comment
12. Grilled Squash with Basil Puree

Grilled Squash with Basil Puree

I often feel compelled to buy summer squash even though none of us are huge fans of it. It looks so cute! So versatile! But then I get home and have to scheme to get anyone to eat it.

Truth be told, I still love the deep-fried squash I grew up with in South Carolina. Ilios Noche, a local restaurant, serves a fantastic updated Greek version of fried squash—with tzatziki!

But I may be onto something here with the basil puree. It definitely gave the squash a nice punch. And it was way easier than making pesto. Don’t get me wrong, I love pesto, but I hardly ever make it.

The basil puree from Mark Bittman’s How to Cook Everything Vegetarian is super simple, basically basil in the food processor with olive oil, lemon juice, a tiny bit of garlic, plus salt and pepper. I can see it with roasted veggies, potatoes, chicken, pasta…lots of possibilities. So glad we planted basil seeds. I had no idea it was so easy to grow from scratch, and now we have an overabundance.

What are your summer squash (and garden veggie) go-to dishes? I’ve also found that soaking the slices in Italian dressing before grilling is pretty yummy.


7 Comments on Grilled Squash with Basil Puree, last added: 8/16/2013
Display Comments Add a Comment
13. Roasted Green Beans with Almonds and Onions

Roasted Green Beans

This is a really simple way to do green beans and a favorite in our house. Until I was in my twenties, I had never had a crunchy-ish green bean—always the soft and soupy kind. I still like the soft ones now and then, but roasting is my go-to way to cook them, and the garlic, onions, almonds, and vinegar give this dish lots of flavor.

When I roast the beans and onions, I keep the onions all to one side of the pan so they can be easily separated. The kids won’t touch anything with a visible onion attached to it. They don’t eat the almonds, either. More for the grown-ups, right? The kids do like the flavor the finishing vinegar gives, though, and even my six-year-old, by far the pickiest, asked for seconds when I served this dish.

The Mollie Katzen recipe, from The New Moosewood Cookbook, is here. I just substituted sliced almonds for pine nuts, since I always have almonds on hand and pine nuts are crazy expensive.

For more of my cooking adventures, click here.


0 Comments on Roasted Green Beans with Almonds and Onions as of 9/23/2013 1:46:00 PM
Add a Comment
14. Vegan? You’re doing it wrong.

Are you doing vegan wrong? It depends on who you’re asking.

Sometimes, if you ask the wrong person, you get painted with the brush of Wrongness. It doesn’t wash off easily.

you_are_doing_it_wrong_35In our little vegan cult– er, community, the Wrongness rears its ugly head early and often. Even if you’re a 10-year vegan veteran like I am, consuming no animal products, there’s always somebody poised to tell you that you’re doing “vegan” wrong. Your tires aren’t vegan, your iPhone isn’t vegan, that little thing that hangs down your throat is a uvula and if meaty air accidentally touches it because you were breathing again, you are doing it wrong.

The tiny problem with “You’re doing it wrong” is that wrong is not always black and white. For example, what if the cheerleader is holding that sign for a lady hanging upside down on monkey bars? It could happen. So there needs to be context involved in the accusations of Wrongness.

However, if the ink on that sign is derived from monkeys in bars, she would be wrong. Maybe. We’ll get into that another time.

With veganism, our approach is always to educate and let people make their own choices. We rate “trying to be vegan” pretty high, because it’s at least taking steps toward being more conscious. Everyone isn’t equally successful, but you get bonus points for moving in that direction.

But all vegans aren’t, shall we say, tolerant. Some are downright militant. And scary.

Around the time we first went vegan, we went to a kid’s birthday party. The family wasn’t vegan, but they knew there would be vegans coming so they provided a pizza with soy cheese on it. Wasn’t that nice? We thought so.

Enter the militant vegan. Host confrontation in 3…2…

“Hey. You know this has casein in it, don’t you?”

If you don’t already know (and how dare you not know), casein (KASE-ee-ehn) is an element found in dairy. It does something like bind together the whats-it molecules with the enzymes in the… whatever. It makes cheese work. Some fake soy-type cheese products use the stuff, but it’s not truly vegan. Now you know.

However, our militant vegan -ahem- friend didn’t stop at educating the host. Nopity-nopity-no. She went full-on vegan rant monster to everyone in earshot. Message sent?

You’re doing it wrong.

Message received?

You’re wrong. I’m right. You are being a bad vegan and I’m here to stop these evil proceedings. And don’t get me started on those goddamned balloons.

It’s Not the Message, It’s the Delivery

In this world, there are certain things you could truly be doing wrong. Jumping out of a plane without a parachute, for example. There’s not much wiggle room on that rule (try to trust me there). However, when it comes to things that aren’t particularly life-threatening, like starting a business or going vegan, there’s enough wiggle room to samba with Harry Belafonte.

That said, there are some widely accepted standards for what makes a vegan. I would say the overwhelming majority of vegans don’t consume any animal products whatsoever. If you eat eggs or fish, you may be trying to be vegan, but you’re not technically a vegan by widely accepted cult–er, community standards. But are you doing it wrong?

We don’t wear leather or fur, but Bill Clinton does (well, hopefully not the fur). Yet he’s still a vegan in our book, because he doesn’t eat food that comes from animal sources. His reasoning? His health. Do we care? Nope.

Some people would care very much about that distinction and say he’s doing it wrong – or for the wrong reasons. All we care about is that he’s going in a good direction for his health, animals, the environment, and his appearance – which benefits us all when we have to see him in the media. If we took our time and energy to focus on the negative aspects in his Wrongness of Reasons, we would lose any momentum in our cause. People would be afraid to approach us to ask any questions about being vegan, because they would be afraid of our Mighty Vegan judgment.

With our militant vegan acquaintance, we know she’s passionate about her vegan beliefs (so are we). We can respect that passion, but passion alone doesn’t change the world.

You Probably Aren’t Doing It Wrong, but What If You Are?

If someone calls you out on doing vegan wrong, hang up and then dial your operator. Seriously, do some research, call a friendly vegan friend, gather as much information as you can. Then make your choices. Your choices will vary from our choices. That’s what makes us individuals. If your choices come from being fully conscious and educated in what you’re choosing, then you can’t be doing it wrong.

0 Comments on Vegan? You’re doing it wrong. as of 1/1/1900
Add a Comment
15. Grilled Polenta with Spicy Tomato Sauce

Hey folks! Sorry I’ve been a bit scarce. I’m still getting into the swing of things and trying oh-so-hard to face my novel revision whenever possible.

I’ve been cooking a few new things in the meantime. This is my new favorite snack. Or is it a meal? You decide. For me, it totally hits that crispy-on-the-outside, creamy-on-the-inside, salty-savory spot. I usually fill that spot with cheese and crackers, but this has the added bonus of being totally cheese-less.

It’s way, way easy to grill polenta, which is basically the Italian version of yellow grits. To grill it you just use thickened, cooled polenta and slice it up. True confession: I just bought some in a tube, sliced it 1/2 inch thick, brushed with olive oil and grilled. The instructions in Bittman’s How to Cook Everything Vegetarian are helpful, but if you know your way around a grill you can just feel your way through it.

HTCEV also has instructions for making polenta from scratch, which I’ll have to try again. Here are the basic instructions for polenta. On my first try I didn’t let it thicken quite enough, and the slices started to fall apart when I tried to cook them. I think I ended up broiling them.

That time (pictured above) I made some kind of salsa to go with it. This time I used my husband’s leftover homemade Arrabiata sauce—-a favorite Williams-Sonoma recipe. We’ve never used fresh tomatoes in that sauce, though, like it calls for—just canned ones, and it’s fantastic that way.

This recipe got a thumbs up from the hubs and one kid (sans sauce), but the second kid was very suspicious. Maybe next time. And there will be a next time.

Grilling in progress below. The kids thought it looked like grilled pineapple.

I’ll be attending the SCBWI (Society of Children’s Book Writers and Illustrators) Carolinas conference here in Charlotte this weekend. Say hello if you’re there!


0 Comments on Grilled Polenta with Spicy Tomato Sauce as of 9/28/2012 12:22:00 PM
Add a Comment
16. Pumpkin Soup with Lime and Chipotle

Happy Halloween! It’s officially soup and pumpkin season—so, pumpkin soup.

I don’t know about you, but on the whole, I’m way more into savory pumpkin dishes than sweet. The natural sweetness of the pumpkin is just begging for a little sour/ hot/ salty complement.

Here’s a little riff on a Williams-Sonoma recipe (theirs is Butternut Squash and Roasted Garlic Puree from the Soup book):

Pumpkin Soup with Chipotle

1 Hokkaido pumpkin (also called Red Kuri or Baby Red Hubbard squash)—you could probably use any similar winter squash, but I’m partial to these

5 or 6 garlic cloves

a few tablespoons olive oil

1/4 cup water

2 onions, chopped

5 cups broth (chicken or veggie)

Salt and pepper

Chipotle with adobo sauce (canned, located with Mexican grocery items)

Lime

First, preheat your oven to 350. Peel the pumpkin and cut into quarters or sixths. Scoop out the squishy middle and the seeds.

On a cookie sheet or roasting pan, brush the pumpkin and garlic cloves with oil, then pour in the water. Roast until soft and golden, 35 plus minutes, until soft and golden.

Meanwhile, saute onions until softened. If you have a stick blender (a soupmaker’s very best friend), combine the onions, pumpkin, and garlic all in your soup pot with the broth. Blend. If you don’t have a stick blender, get one. You’ll love it. In the meantime, use part of the broth to blend up the veggies in your blender, a batch at a time. Then combine with all the broth in the soup pot.

Season with salt and pepper to taste. In individual bowls, garnish with a little teaspoon or so chipotle/ adobo sauce, according to your taste. I never use a full can at once, so I usually freeze the rest of the can to have on hand in the freezer. Love me some chipotle. Squeeze a little lime on top. Yum.

If you have non-spice-loving eaters at your table, just leave the chipotle out. Not that you needed me to tell you that.

Last year at our school’s pumpkin fest, someone made some fantabulous curry pumpkin soup (sounds weird, tastes great) but I never figured out who made it or what recipe they used. ISHR friends, anyone know the whereabouts of said chef or recipe? Or do you have a curried pumpkin recipe? I’d love to try it.

What are you dressing up as? I had hoped to be Effie Trinket from The Hunger Games but realized I just didn’t have the time to devote to making a costume. After all, my little witch and my little green ninja have to come first in the Halloween department. Maybe I’ll have a moment to paint my face, though.

Here’s hoping you have power and water. My prayers go out to those of you who don’t, and I hope all will soon be restored.

Also, in other news, if you live in the Charlotte area, our local chapter of the WNBA (no, it’s not basketball, it’s Women’s National Book Association) is a great place to meet people who love books. We’ve got writers, booksellers, editors, agents, and booklovers of all kinds. Our next meeting is a cookbook event called “A Toast to Cookbooks” at Total Wine on Monday November 12. Details about the event and our organization here. Our last event, a multi-author dinner called Bibliofeast, was way, way fun.

Good night, and enjoy your treats, everyone!


8 Comments on Pumpkin Soup with Lime and Chipotle, last added: 11/1/2012
Display Comments Add a Comment
17. Getting it Wrong! - Ruth Symes/Megan Rix

5 Misconceptions I used to have about writers and writing:


1. I used to think all writers were rich.

Now I know that most writers barely make a living from their work - so cash-wise they're poor.

But they're also rich: Rich in having time to do the thing they love, the pleasure of knowing they're doing work that their innermost core calls them to do, flexibility of working space and flexibility of working hours.

2. I used to think a writer could write anything they wanted.

But I soon found out if you want to be published by a regular publisher you need to take into account the word count publishers are looking for (especially for younger readers) and if you want to use your writing to express your ideals and be published by a regular publisher its better to do this subtly. (Of course with e-boooks you can do what you like!)
Bella Donna's favourite meal

My first book published was very close to my heart and expressed my life view and because it got published relatively easily I thought I could do that all the time - but my manuscripts then started to turn a bit crusader-ish and got turned down. I still want to share what I believe in but I put it within a fun story. My Megan Rix books are all about how amazing I think animals are. In November I took part in the World Vegan Month and blogged for Animal Aid. I realised that my characters in the Bella Donna books (apart from the cats) only ever eat vegan or vegetarian food - and that's how I'd like to be (I count myself as a nearly vegan as I can't always manage it.)


 is Munchkin














3. I used to think once your first book was published it'd be plain sailing.

Hohoho! How wrong could I be. But not having my second or third novel manuscripts published was the best thing that could have happened because it meant I learnt to diversify and write for a range of ages and media and publishers rather than just one slot.

4. I used to think the writing life was easy.

Risotto
LOL!

5. I used to think you needed an agent.

But that isn't true. I think I'm up to my fifth agent now - one for children's books and one for adult non-fiction. I like having an agent because it lets me have more time to write and also gives me professional back-up, editorial help, sorts out my contracts and makes sure my finances are in order. But my first three books were published without having an agent so it isn't always true (and certainly not true now when you can publish yourself.)



What misconceptions did you have or maybe you went into writing with your eyes wide open - and if you did then good for you!



Ruth Symes website is Ruthsymes.com and her Bella Donna website is Belladonnaseries.com

She also writes as Megan Rix and her latest book 'The Great Escape' has been shortlisted for the East Sussex Children's Book Award.

4 Comments on Getting it Wrong! - Ruth Symes/Megan Rix, last added: 1/29/2013
Display Comments Add a Comment
18. Mushroom and Spinach Tacos

Mushroom-Spinach Tacos

I know, I’ve been doing a lot of tacos. I can’t help myself. Here’s yet another simple twist.

I’ve had plenty of spinach and mushroom enchiladas before at restaurants but somehow never thought to recreate something similar until the recipe here, in Super Natural Every Day by Heidi Swanson (she of 101cookbooks fame).

Her version is minus the spinach and uses fancier mushrooms (chanterelles, or Pfefferlinge, if you’re German—btw wouldn’t it be great to see this on a seasonal Pfefferlinge menu?). I just used plain brown mushrooms. Along with the mushrooms, there’s garlic, onions, and a serrano pepper involved. Yum.

I used frozen chopped spinach from Trader Joe’s. I definitely recommend spinning or squeezing it dry if you’re going that route. Fresh spinach would also totally work, of course. Either way just saute it a little in the pan, but separately from the mushrooms so each veggie cooks at the right temp and length.

I find the mushrooms really satisfying and a welcome change from my normal array of vegetables. And it was a quick lunch.

Do you get stuck in veggie ruts? I’m not-so-patiently waiting for the local-ish asparagus to come in. I’m guessing it’s still Rotkohl (red cabbage) season in Deutschland? That’s one of those dishes I’ve only appreciated in restaurants and haven’t yet ventured into cooking myself. (If you’re wondering why I’m talking about German vegetables, it’s because last year this time, we were living in Hannover, Germany).

In other news, our local chapter of the WNBA (no, not basketball—the Women’s National Book Association) had a great joint meeting the other night with the Charlotte Writer’s Club. It was a panel about the process of getting published, with lots of great food for thought from industry folk.

Meanwhile I’m still plugging away at my character interviews led by these questions. Writers, have you ever done this? It’s such a Magic-8-ball/ subconscious-channeling kind of exercise. Feels weird at times, but I’m coming up with lots of good character stuff that relates to the plot.

Oh, and one last aside. I did a Skype call to talk about Slowpoke with a class of first graders last week. So fun. Best question, which still has me laughing: “Are you ever afraid you’ll never finish another book?”


3 Comments on Mushroom and Spinach Tacos, last added: 2/22/2013
Display Comments Add a Comment
19. About that whole vegan thing

20130309-131251.jpgWhen you think of vegans, you might think of wimpy, lethargic, malnourished weirdos doing yoga while they drive their Priuses to the next Natural Spirit and Judgmental Diet seminar.

That might describe a few vegans, but that’s not a good definition by any stretch.

I’m vegan. I’m also kind of a sturdy fella, if you know what I mean.

At 42, I feel better than I ever did. I feel strong, I have plenty of energy, and I still fit in the same size pants I’ve been wearing since I was 20.

Sure, I could probably exercise more and drink less. However, I wouldn’t change the amount of chocolate I consume, unless it would be more. Always more with the chocolate. In other words, I’m human.

The main reason I feel this healthy is because of my vegan diet. Jenni and I are both vegan, which means we don’t consume any animal products at all.

I grew up on the standard American diet of Mac n’ cheese, Hamburger Helper, fried chicken and steak. I was accidentally skinny for a long time, too, which was deceiving because my bad cholesterol levels at 21 were well above 300. And I smoked. Along with my genetics, it was a great way to guarantee a heart attack in my future.

When I altered my diet to eliminate animal products (and cigarettes), my life and health changed forever. It’s been nothing short of amazing. I don’t get sick often, I heal quickly, and I’m stronger than I ever was.

In the past I haven’t been one to proselytize our vegan lifestyle, because I’ve always had a live and let live philosophy. While that hasn’t changed, I think that after ten years of following a vegan diet (20 as a vegetarian), its about time I started sharing.

In the past year, during many travels around the U.S., I’ve been getting a ton of interest and lots of questions about our vegan diet. Mostly people want to know how to do it. The food I eat always looks fresh and tasty and I have to guard my plate. It’s not easy to travel and stay vegan. It’s an adventure. But the interest in my food is, well, interesting.

So I’m going to start writing about this more. We eat really well at home and that gets us through long days and nights of running our screen print and design business.

I’ll start sharing. One thing I want you to know (this is hugely important) is that I don’t judge anyone based on their dietary choices. I’ll answer questions,I’ll guide, I’ll share. Ultimately what you eat is up to you.

If you have questions, toss ‘em out in the comments below. If you want to stay under the radar and follow along, stay tuned for more posts. We’ll share some recipes, tips, and ways to stay strong on a vegan diet. Adventure is out there!

0 Comments on About that whole vegan thing as of 1/1/1900
Add a Comment
20. About that whole vegan thing

20130309-131251.jpgWhen you think of vegans, you might think of wimpy, lethargic, malnourished weirdos doing yoga while they drive their Priuses to the next Natural Spirit and Judgemental Diet seminar.

That might describe a few vegans, but that’s not a good definition by any stretch.

I’m vegan. I’m also kind of a sturdy fella, if you know what I mean.

At 42, I feel better than I ever did. I feel strong, I have plenty of energy, and I still fit in the same size pants I’ve been wearing since I was 20.

The main reason I feel this healthy is because of my vegan diet. Jenni and I are both vegan, which means we don’t consume any animal products at all.

Sure, I could probably exercise more and drink less. However, I wouldn’t change the amount of chocolate I consume, unless it would be more. Always more with the chocolate. In other words, I’m human.

I grew up on the standard American diet of Mac n’ cheese, Hamburger Helper, fried chicken and steak. I was accidentally skinny for a long time, too, which was deceiving because my bad cholesterol levels at 21 were well above 300. And I smoked. Along with my genetics, it was a great way to guarantee a heart attack in my future.

When I altered my diet to eliminate animal products (and cigarettes), my life and health changed forever. It’s been nothing short of amazing. I don’t get sick often, I heal quickly, and I’m stronger than I ever was.

In the past I haven’t been one to proselytize our vegan lifestyle, because I’ve always had a live and let live philosophy. While that hasn’t changed, I think that after ten years of following a vegan diet (20 as a vegetarian), its about time I started sharing.

In the past year, during many travels around the U.S., I’ve been getting a ton of interest and lots of questions about our vegan diet. Mostly people want to know how to do it. The food I eat always looks fresh and tasty and I have to guard my plate. It’s not easy to travel and stay vegan. It’s an adventure. But the interest in my food is, well, interesting.

So I’m going to start writing about this more. We eat really well at home and that gets us through long days and nights of running our screen print and design business.

So I’ll start sharing. One thing I want you to know (this is hugely important) is that I don’t judge anyone based on their dietary choices. I’ll answer questions,I’ll guide, I’ll share. Ultimately what you eat is up to you.

If you have questions, toss ‘em out in the comments below. If you prefer to stay under the radar and just follow along, stay tuned for more posts. We’ll share some recipes, tips, and ways to stay strong on a vegan diet. Adventure is out there!

0 Comments on About that whole vegan thing as of 1/1/1900
Add a Comment
21. Broccoli Battle Winner: Roasted with Balsamic Vinaigrette

Roasted Broccoli

The ongoing broccoli battle in our house is, I believe, finally won. No, it wasn’t over whether or not certain people will eat it. The kids don’t love it, but they’ll eat it without much of a fuss. The battle is over the best way to cook it.

Hubs prefers stir-frying with soy sauce, but I find that time-consuming and too hands-on to do all the time. For a long time my favorite method was steaming, then rolling in olive oil, garlic, and breadcrumbs. Hubs ate this broccoli dutifully but missed the stir-fry texture.

Enter Mollie Katzen’s vegetable roasting guide from Vegetable Heaven. I’ve used the roasting guide so much that the book naturally opens to that page. It’s great for many a veggie, but at our house, it’s helped us find the broccoli method that results in the perfect texture + flavor+ easy-ness.

Add a drizzle of balsamic vinaigrette, and you have us battling again, over seconds.

So, here’s my adaptation of the original Mollie Katzen recipe. It’s less of a recipe, more of an idea for you:

Roasted Broccoli

Preheat the oven to 375 degrees F.

Slice your broccoli florets in half. I find this helps things cook a little faster and more evenly.

Brush a cookie tray with olive oil, and arrange the florets on it.

I usually cook about 20 minutes, but check at 15 minutes to see how it’s going. Personally, I like the broccoli still firm but tender, with some brown edges.

Serve with your favorite vinaigrette. Here’s what we use:

Balsamic Vinaigrette

In a jar or bottle, combine:

about an inch Balsamic Vinegar

about an inch and a half, maybe more, Olive Oil

a big squirt/ soup spoonful Dijon Mustard (you can use powdered mustard here as a substitute)

small squirt of Honey, to taste

freshly ground Pepper

dusting to half a handful freshly grated Parmesan (*optional)

I always taste the dressing and adjust seasonings to suit.

Enjoy! For more of my cooking posts, click here or on the “Food” category.

Do NOT forget to join the giveaway for a gorgeous Dawn Hanna print. There’s no downside here, people. You won’t be added to a mailing list. Just check out her gorgeous work and decide which is your fave, then comment on it. You do not have to live in the U.S. to enter.


1 Comments on Broccoli Battle Winner: Roasted with Balsamic Vinaigrette, last added: 4/7/2013
Display Comments Add a Comment
22. Quick Black Bean and Polenta Casserole

Black Bean and Polenta Casserole

I threw this together the other night when I needed something pretty quick and had to use what I had on hand. It was a perfect easy supper.

It’s inspired by Rachael Ray’s Calabacitas Casserole, which is yummy but more involved, with no beans. I once had it at my sister-in-law’s house, and was immediately sold.

My casserole is based on three main ingredients: black beans, salsa, and pre-cooked polenta. Anything else is icing on the cake.

Quick Black Bean and Polenta Casserole

Measurements are approximated. What you want is enough salsa to give the beans plenty of flavor.

2-3 cups canned or pre-cooked black beans, drained (I used up leftovers I had cooked the day before)

1/2 to 1 jar chunky salsa (I used Herdez salsa, which was great, but would’ve been better semi-drained. I think semi-drained Ro-tel would also be excellent, and maybe even Mexican-style stewed tomatoes)

1 tube prepared polenta, sliced into 1/3 inch rounds (you could also cook your own, then chill and slice)

Olive oil

Optional add-ins: diced scallions, cilantro, chopped veggies, spinach, cheese

Preheat oven to 375 F. I made a smaller version of this (since it was just for me) and cooked it in the toaster oven.

Place the beans in an oiled casserole dish (maybe 8 x 8), and add enough salsa to suit your taste. You want a little less salsa than beans, but enough salsa to add lots of flavor. Lay the polenta rounds on top and brush them with a little olive oil.

Bake for 35 minutes or so at 375 F, then add, if you feel like it, a handful of spinach and chopped scallions, and turn up the heat to 400 F. When the spinach is wilted, the polenta is getting crispy, and the beans are bubbling, it’s done.

The polenta adds structure and has such a great creamy/ crispy texture that I really didn’t miss having cheese. This one will definitely go on my repeat list. I think I’ll add more spinach next time and maybe cilantro. Hmmm…what about sweet potato?

For more of my recipes and recipe trials, click here.

You have less than a day left to join the giveaway for a gorgeous Dawn Hanna print. Details here. All you have to do is comment about which print is your favorite—-you won’t be added to a mailing list. Just enjoy!


1 Comments on Quick Black Bean and Polenta Casserole, last added: 3/13/2013
Display Comments Add a Comment
23. Roasted Cauliflower with Olives, Capers, and Red Wine Vinaigrette

Roasted Cauliflower

I’m on a cauliflower kick, what can I say? I seem to be eating a lot of it, roasted, with various toppings. I think it’s because my friend Laurel mentioned it, then it was in the paper (something about a cauliflower trend—yes I still read a paper paper) and then I just couldn’t get it out of my head.

Besides cutting out wheat, I’m avoiding large servings of grains in general, so the idea of something mild  and non-grain that takes flavors very well —–a sauce depository, if you will—-is very appealing. I was never a huge fan of cauliflower in the past, but I think, as with many veggies, I just had to find my favorite cooking method. Roasting wins.

Roasted Cauliflower

First, preheat the oven to 375F. Slice the cauliflower into pieces about 1/4 inch to 1/3 inch thick, brush with olive oil and roast for about 20 minutes (just like the broccoli here). If you’re going to make the vinaigrette below, throw in a clove or two of garlic and roast them while you’re at it.

When the cauliflower is tender but still firm, with browning on the edges, it’s done. At least, that’s the done-ness I like.

At this point you could serve it with any number of sauces or toppings: peanut sauce? bread crumb/ nut topping? curry?

I made this vinaigrette in homage to a bread dipping sauce from a favorite restaurant, Passion8 Bistro in Fort Mill. Charlotte area friends, seriously, you MUST go there. It’s this funky little farm-to-fork place in the middle of nowhere. Besides great food, it has loads of character.

But I digress.

The vinaigrette is a loose combination of:

Olive Oil

Roasted Garlic, minced

Chopped Olives (I used green ones but kalamata would be excellent)

a spoonful of Capers

a judicious amount of red pepper flakes (I’m addicted)

Red Wine Vinegar

Salt and Pepper to taste

I usually do a little more olive oil than vinegar and just add however much I like of the rest of the stuff, to taste.

Charlotte friends, I feel compelled to mention a couple of places we’ve eaten recently that, in addition to Passion8 Bistro, were just outstanding.

  • The King’s Kitchen (which is owned by the same guy that owns Roosters, which I also love) is outstanding—-sort of re-imagined upscale meat and three, and btw it’s non-profit, which is totally fascinating and you should read about it on their website. I had the hangar steak. Yum!
  • Doan’s Vietnamese Restaurant: try the hotpots!! It’s like a Vietnamese broth fondue. So excellent and fun. Best tomyum broth I’ve ever had.
  • And one more: Zeitouni’s Mediterranean Grill at Toringdon in Ballantyne. Seriously, how did I not get a clue about this place earlier? The falafel is TO DIE FOR!

Okay, that’s a lot of exclamation points, but really, it’s been good dining lately. What about you? What’s got you inspired in the kitchen/ out to eat lately?


0 Comments on Roasted Cauliflower with Olives, Capers, and Red Wine Vinaigrette as of 3/28/2013 11:11:00 AM
Add a Comment
24. Is it wrong to laugh while you’re saving humanity?

Vegan Zombie tee ©2013 Sparky FirepantsHere’s something to muddle over this week:

Is it possible to be passionate about a cause and keep a sense of humor about it?

While you ponder that with your own passionate beliefs, here’s our story. Jenni and I are both vegan. We care about things like animals being tortured and our water being polluted. While we’re at it, we’d love to see every person in the world have enough to eat.

Our efforts toward these causes are serious and dedicated. For example, here are just a few things we do:

  • We eat a plant-based diet.
  • We use environmentally-friendly products and practices in our screen print shop.
  • We buy from companies that support our values and ideals
  • We get involved with events and organizations that support the causes we believe in

In all of these activities, we interact with people who care about the same things we do. Some of these people are serious, too. Very serious. Very… very serious.

Here’s a quick self-check guide to see if you’re getting a little too serious about your cause:

  • Have you ever thrown red paint on anyone (frat parties don’t count)?
  • Have you ever crawled into a grocery store meat case and snuggled the packages, whispering, “You didn’t have to die for us?”
  • Do you have any tattoos of Al Gore’s face? Anywhere?
  • Have you angrily shouted the words “bone char” or “fracking” more than once this week?
  • Do you get tweets from Alec Baldwin telling you to lighten up?

If you said “yes” to more than one of these, you may be too serious. And, you may actually be hurting the causes you’re trying to promote. For example, there’s nothing wrong with being passionate about rescuing animals from slaughter. If your end goal is to convince someone that slaughtering animals is wrong, getting up in their business with a few choice accusations probably isn’t going to do it. And they’ll go away convinced of only one thing: Those damn animal lovers are freaks, man. Message lost, mission unaccomplished.

I read somewhere that if you can get people to laugh, you have their attention. I read a lot of things “somewhere” and then forget the source.  It sure sounds like somebody said it. Lucille Ball? Dale Carnegie? Hannibal Lecter? Let’s say I made this up and move along.

Sometimes when people find out I’m vegan, I instantly become a target for teasing and animal rights jokes – not to mention dissecting my whole way of eating and thinking. I get it, I’m weird. If people realized truly how weird, they would forget about my diet. So it’s good that I have that to distract them.

In those situations where people are testing me, it would be easy to get angry and put up my dukes to defend myself and my cause. I could get all huffy (or Schwinn) and whine, “You just don’t understand the kind of evil the meat industry perpetrates! Your food is shit! You are gonna die! You’re assisting in the mass slaughter of cuddly critters and the careless destruction of the Earth, you non-caring animal-wearing meat whore!”

Instead, I answer questions and deflect “testing me” questions with humor. Then I let it go. It’s not that I’ve changed my beliefs or even hinted at agreeing with them. You catch more flies with honey than vinegar. And yes, I just advocated the use of honey for catching flies. Double-bad vegan-whammy to me on that one.

Surprisingly, what typically happens is that those testing people approach me when I’m alone and start asking more earnest questions about how to make vegan meals (which I then hand over to Jenni because I never remember how to cook anything).

When we decided to launch a line of vegan t-shirts and totes, it took a few months to sort out what the designs would be. My initial sketches all had some sort of serious “We are all one world” kind of message. Which is fine. I’m not knocking the sentiment. But jeez looweez, don’t we see that everywhere? After a while we get desensitized to the ubiquitous messages of love all, serve all. We start branding people who sport those messages by saying, “Those damn hippies again.” I’m guilty of this myself.

So we went the other way. We went the weird cartoon humor route by creating some goofy t-shirts. In fact, we even have a bacon shirt (a bacon-destroying video game). Plus, we’ve got more vegan and non-cause-related t-shirt designs on the drawing board. See? We’re so serious about our health, animals, and the Earth that we can’t help smiling about it.

 

Vegan Zombie tee ©2013 Sparky Firepants  Tofu Strongman ©2013 Sparky Firepants     Bacon Bits ©Sparky Firepants

0 Comments on Is it wrong to laugh while you’re saving humanity? as of 1/1/1900
Add a Comment
25. Meet us at WorldFest!

Woop-dee-do and yippy-kay-ayy, we’ll be at WorldFest this coming weekend!

So if you’re in the Los Angeles area, come out and join us on Sunday, May 19th. This is us officially inviting you to hang out in a beautiful park for a day listening to live music, sampling tons of vegan food, plus a beer and wine garden hosted by Lagunitas Brewing Company. Um, beer. Yes? Beer. Yes. The event is all about promoting health, environmental, humanitarian and animal welfare issues. No reason we can’t have some fun doing it!

Since we run an environmentally sustainable screen print shop – not to mention being vegan – we couldn’t think of a better way to participate than with our goofy vegan t-shirt designs. Naturally, we’ll be exhibiting our super soft vegan t-shirts at our booth. We’ll also have stickers, window decals, tote bags, and prizes to give away. So aside from the beer, food, and Ed Begley, Jr., you can score some very cool stuff from us!

We’ll also be educating people on what it means to run an environmentally-conscious business. Especially in the screen printing industry, there are a lot of chemicals that are used for preparing and cleaning screens. We only use drain safe, biodegradable, citrus and soy-based cleaners in our tiny little shop. There are a lot of things we plan to do as we grow (we’d love to be 100% solar-powered), and we’ll be learning about some options at WorldFest.

We hope to see you there!

David & Jenni

WorldFest eflyer

0 Comments on Meet us at WorldFest! as of 1/1/1900
Add a Comment

View Next 16 Posts