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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

Here’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.

When 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!

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.

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!

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?

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I started making these a few years ago when we were going through a no-wheat exclusionary diet for my son. I thought the kids might balk at the thought of pancakes made out of chickpea flour, so I just told them they were “salty” pancakes, and the name stuck. Three of us really like them. My son is now going through a phase where he’s rejecting everything, but I still make them. They’re a quick, pantry-friendly meal, and I love that the protein and fiber from the beans goes down so easily.

The recipe is here, though there’s also one in Mark Bittman’s How to Cook Everything Vegetarian. He also has one for chickpea fries that I’ve never tried, but it sounds divine.

A few notes on the recipe. You’re directed to cook the pancake partly on the stove and partly in the oven, using an ovenproof pan. Maybe my technique is lacking, but that method has never worked for me, and I cook them much like other pancakes, flipping over in the pan. Sometimes they do fall apart (don’t make them too big) but they taste good even when in bits.

Germany friends: you can find chickpea flour at Denn’s Bio and Alnatura. I’ve found the chickpea flour here in Germany to be a bit coarser than the American kind. The coarse flour makes for a slightly different (but still good) texture. You will probably need to add more water to the batter than the recipe calls for in this case. It should be about the same consistency as regular pancake batter.

I usually serve the pancakes plain with some freshly ground pepper on top and veggies on the side. The recipe says you can serve with sliced onions, which I’m sure is delicious, and I’m thinking they would also be great topped with fresh tomatoes or feta lots of other things. Enjoy!

Here’s a photo of the batter in the pan: