Archive for the ‘Uncategorized’

Cashew Cheez

May 15, 2012 By: Megabeth Category: Other, Snacks/Appetizers, Uncategorized

Cashew Cheez (3)I think I ended up eating 99.9% of this cashew cheez all on my own because I was certainly not sharing it. Sure, the In-house Taste Tester maybe got a piece of bread and a cracker or two with the cashew cheez spread on it. This stuff didn’t stand a chance in this house once I discovered how fantastically good it is. (However, lest you think I’m a total glutton, I ate it all over the course of a few days and not just one one sitting…)

What makes it good is the flavor explosion from the cashews with the bite of the green onions. Make sure you puree the cashews so it’s nice and smooth. This is nothing like you’d get in the store and it makes a decent amount so it’s worth investing in the cashews. (I bought mine in bulk at the organic store.)

If you don’t have nama shoyu use tamari, soy sauce or some liquid aminos. The cheez keeps well in the fridge and can serve both as a spread or a dip. It’s good enough to serve for company, but, like me, you’ll find it’s so good that I don’t think you’ll want to share it with anyone else but your self.

“Conquering Lion Cashew Cheez”
from Vegan World Fusion Cuisine

  • 2 cups cashews
  • 1 cup filtered water
  • 1/3 cup red pepper diced (I omitted this)
  • 2 1/2 Tablespoons green onion, diced
  • 2 Tablespoons cilantro, minced (I used parsley)
  • 1 teaspoon garlic, minced (optional)
  • 1 teaspoon nama shoyu, or to taste
  • 1/4 teaspoon sea salt, or to taste
  • Pince crushed red pepper flakes

Cashew Cheez (1)

Blend cashews with filtered water until very smooth. Place in a 1/2 gallon open-mother glass jar.Cover tightly with plastic wrap and secure with a rubber band.

Cashew Cheez (3)Cover with a towel and allow to sit in a warm place overnight.

Cashew Cheez (1)Our cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well.

Cashew Cheez (2)

Vegetarians Traveling to Hawaii Won’t Go Hungry with Down to Earth Vegetarian Grocery Stores

August 03, 2011 By: Megabeth Category: Uncategorized

We vegetarians learn early that when traveling, sometimes it’s easier to find a local grocery store and stock up on food. Fast food options are paltry and some restaurants think that great vegetarian food is an ice berg lettuce salad and a sad fetuccine alfredo.

Most supermarket chains will do just fine for my food choices, but when we were in Hawaii, we discovered something even better – Down to Earth grocery stores.

This all vegetarian chain of grocery stores was founded in 1977 and now boasts over six locations scattered around the various Hawaiian islands.

We visited two stores while on our trip in Hilo, Hawaii and Kahului, Maui. Both were stocked from floor to ceiling with a wide-variety of products, had ample parking and did not price-gouge. (Although, food prices in Hawaii are much higher than on the mainland.)

For us jetlagged Mainlanders, we were in heaven in this store finding everything we needed for our island adventures. Aloha!

Down to Earth Vegetarian Grocery Stores
Various Locations

Vegetarian Giro d’Italia: Italian Sandwiches – Panini and Pane Bagnato

May 27, 2010 By: Megabeth Category: Recipe, Sandwiches, Uncategorized

Sometimes we have to make it through a race drafting and depending on our teammates to survive a stage. To be perfectly honest, life became a bit hectic in the later stages of the Giro around the Veggin’ household. Work, travel, night-time commitments, have made it a battle to find time in the kitchen. (I suppose I could have documented some of the penne pasta I made, but olive oil, freshly ground pepper and Parmesan cheese do not an interesting post make.)

This is where I depend on some previous recipes to keep me afloat through the finish. But, I can say, we cannot deny the Italian’s love of bread. It’s incorporated in a variety of ways, but most famously, in sandwich form. So, let’s take a look at some Italian breadlicious recipes.

These are two favorites that I’ve made several times since they’ve appeared on Veggin’. Both are great recipes during the summer months when you’re picnicking or grilling.

The pane bagnato is a great party sandwich that can be made the day before you have to hit the road. (Those with a keen eye will notice that the original recipe was entitled “pan bagnat”. Ok, fine, I’m busted. It’s a french name BUT it’s also an Italian recipe. In other words, the concept is the same but the name is different. They both result in a “bathed bread”.)

The second recipe is eggplant panini which is a great way to use the grill and make folks around you regret choosing the “same old” hot dog. (Yes, I’ve made this in front of carnivores and made them jealous of this creation.) Both sandwiches rely on pressing the sandwich so the flavors have a chance to bring an oozy flavor throughout each bite.

Please do enjoy!

Recipe for Pan Bagnat (aka Pane Bagnato)

Recipe for Grilled Eggplant Panini

DC Vegfest: A Vegetarian Festival Comes to the Capitol on September 12th

August 26, 2009 By: Megabeth Category: Uncategorized

Edited to add: DC VegFest was a success – read more about my experience here.

I now know what I’m doing on September 12th! I’m hoping on my bike and heading over to George Washington University for DC VegFest.

WHERE: University Yard at 2000 blk H St., N.W., Washington, D.C. 20052
WHEN:
Saturday, September 12, 2009 – 12 p.m. to 6 p.m.
ORGANIZED BY:
Compassion Over Killing and the Vegetarian Society of D.C.

There’s going to be food, exhibitors, educational opportunities and more. In addition to several cooking demos, scheduled speakers include:

  • Kenneth Williams, In Defense of Animals – “How I Became a Vegan Bodybuilder”
  • Dr. Michael Greger, Humane Society of the United States – “The Latest in Nutrition”
  • Tracye McQuirter, By Any Greens Necessary
  • Rory Freedman, Skinny Bitch
  • Senator Jamie Raskin, Marlyand

More information about this great event can be found on the DC VegFest website.


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