Posts tagged ‘News’
Raw Vegan Potlucks popular with…4 year olds?
It seems that way. According to a Visalia Times-Delta article, 4-year old Elijah Cruz will choose a vegan potluck over a birthday party any day. Cruz’s father, Ritchie, has teamed up with a fellow raw vegan, Guy Graham, with hopes to host raw vegan potlucks the second Saturday of every month. So what’s on the menu? Well, 15 people attended the potluck last Saturday and they enjoyed dishes such as raw burritos, zucchini squash spaghetti, and raw sushi made with raw seaweed, carrots and cucumbers. There was even a chocolate banana pie. Sounds delish!
Graham is a pretty big advocate for raw veganism saying, “My friend Richie told me about the benefits of eating raw. I didn’t really think it was for me, but I tried it and my sclerosis went away. My memory got better, my mind got clearer and I stopped having seizures.”
The article also offers up some raw recipes to please your palate. There’s a rawfredo sauce (alfredo sauce) recipe, raw macaroons recipe, and a refried almonds recipe. All sound pretty good. I think I’m going to try that refried almonds one, you can’t loose with almonds I’m convinced.
For more information about the vegan potlucks in Visalia, California, or to attend one of the events, call (530) 339-5001 or (559) 393-0399, or e-mail Richie Cruz at arevivalfamily@yahoo.com.
I’m hearing more and more about raw vegans. In case you don’t know, raw vegans do not eat food that has been cooked above 118 degrees Fahrenheit and, of course, no animal derived products. I find the raw lifestyle to be really interesting. And the food can be really good as well. We’ve offered up some raw recipes here such as Asian-Style Daikon noodles, Coconut Breakfast Cakes, and Maple Creme that are all really tasty. In fact, I own and use Ani Phyo’s book, Ani’s Raw Food Kitchen, all the time. It is an awesome book for a beginner raw foodist. And I’ve told you about my experience with Juliano’s Raw – the uncook book, which I didn’t love so much.
As for myself, I try to eat one or two raw meals a day. I attempted the raw lifestyle several years ago, however, decided that it wasn’t for me. That said, there are tons of great resources on the internet for raw recipes, helpful how-to’s, FAQ’s, and raw food blogs about others experiences with raw eating.
So what’s your experiences with raw vegan food? Are you down with the uncooking?
Gonna be in Boca Raton? Vegan brunch planned September 21st
Whole Foods Market in Boca Raton, Florida will be hosting a vegan brunch on September 21, 2009. The brunch, Simply Vegan, will be held from 7 – 8pm and costs $5 per person. Which, personnally, seems really reasonable. I’d go. From the Whole Foods website:
“Venturing into veganism a few times a week can help your overall health and the earth. Abigail will teach you some delightful brunch dishes to incorporate fresh and innovative ingredients into your diet. The menu will include Tofu Scramble, Blueberry Corn Griddle Cake, and a Ruby Red Salad with Golden Tempeh. Instructor: Chef Abigail Nagorski, Lifestyle Center Culinary Instructor“
The instructor will be Chef Abigail Nagorski, the Lifestyle Center Culinary Instructor. Just so you know, you must pre-register for this event at Customer Service.
What: Simply Vegan: Brunch
Where: Whole Foods Market, 1400 Glades Rd, Boca Raton, Florida
When: September 21st, 1-8pm
How Much: $5 per person
Searching for a vegan wine maker? We found one.
Carneros, CA – Domaine Carneros, the first and only sparkling winery in the United States with all estate vineyards certified organic (California Certified Organic Farmers, CCOF), recently researched that its longtime environmentally-friendly wine-making practices are vegan-friendly as well. Domaine Carneros’ commitment to sustainability extends beyond the wine making process and to the company’s overall operations. The winery at Domaine Carneros is home to what was, upon installation in 2003, the largest photovoltaic solar collection system on any winery in the world.
“Our first commitment is to produce the best wines. We’ve always taken an active role to preserve the health of the land, and today we are excited that people who are as committed to preserving environmental health as we are can share in our bounty,” explains Domaine Carneros CEO and Founding Winemaker, Eileen Crane. Crane led the winery to eco-friendly standards almost twenty years ago although formal organic certification did not occur until 2008.
Today’s announcement is yet another example of Domaine Carneros’ sensitivity to environmental and ecological issues. Rémuage is the step in the sparkling wine-making process that prepares the wine to be clarified after it has undergone the second fermentation that gives sparkling wine its characteristic bubbles. Byproducts of the second fermentation include spent yeasts and sediment; typically, a fining agent such as egg white or isinglass (an extract of sturgeon bladders) is added to the wine to precipitate movement of these particles down the neck of the inverted bottles so they can be easily released during the next step, dégorgement. Although the fining agent is later removed, trace quantities may remain. At Domaine Carneros, the fining agent used in the rémuage process is Clarifiant S, sodium bentonite, a clay-based product with no animal additives. Clarifiant S is a gentle, vegan-friendly product that produces clear wines that meet the exacting winemaking standards of Domaine Carneros.