Recently, I chatted with a gal I sat next to during a recent awards dinner (see Winning & Losing as a Writer post). She was eating a filet mignon with mac ‘n’ cheese while I had a sad GVP (grilled vegetable platter, to quote Laura Beck). She asked me, “So how’s being a vegan working out for you?” I responded, “I love it.” And while I love vegetables, I would love instead to show her that being vegan doesn’t mean deprivation. Instead, I wish I could’ve showed off exactly all the amazing vegan (while not entirely healthy) options vegans have. So here is just a sampling of the many awesome eats I have eaten recently:
Just before Memorial Day, most people fire up the grill for some great BBQs (Memorial Day, July 4th, Labor Day, the list goes on). A few months ago I interviewed Doug Halo, a top griller and organizer of the National Capital Barbecue Battle (June 26–27), about how to keep your BBQ grill clean and in top shape for all your summer parties. Doug is an expert and his tips are simple and helpful.
The article is now on the newsstands in the June/July 2010 issue of Every Day with Rachael Ray on pg. 48. Get the article as a PDF for your best BBQ grill tips here!
I love vegan and vegetarian cooking. I will admit that I eat fish now but for a long time, I was vegetarian for over 10 years and vegan for 3 years. My hubby knows that I’ve been eager to try a cooking class but will talk myself out of it because it’s expensive, I’m busy, or whatever lame excuse I have. So for Christmas he got me a gift certificate for a vegan organic cooking class of my choosing (and I could bring a guest) from Spork Foods! If you don’t know Spork Foods, you should cause they are awesome. I cashed in the gift certificate for their Delicious Seduction-Aphrodisiac Cuisine Class on Valentine’s Day, and I, of course, brought the hubby.
Jenny Goldberg along with her sister Heather run Spork Foods and cater and teach classes. Jenny taught the class and cooked some amazing dishes for us. Classes are held in their adorable Silver Lake abode with a kitchen I would die for. I have some serious kitchen envy.
- Mustard and Ginger Glazed Seitan Skewers
- Truffle Scented Mashed Potatoes With Crispy Basil
- Grilled Asparagus With Toasted Almonds Drizzled With A Fig Champagne Vinaigrette
- Brandy Glazed Banana Custard
It was delicious and so filling and made my hubby smile ear to ear. Jenny even inspired me to make my own seitan at home, which I’ve been dying to try, but have been scared to make (just like bread, and I got over that fear).
I’m definitely excited to try another class!