Hi guys, Tamara here. :-)
I'm going to be hosting a vegan ice cream sundae party at my house in Bayside on Sunday, September 19th at 3:00 in the afternoon.
If you'd like to attend, please let me know that you're coming so I can plan accordingly. It would also be great if you could tell me whether you plan to bring ice cream or toppings so I can be sure to have a reasonable amount of everything we need.
If you need directions, email me and I will send them to you privately.
If the weather is nice, feel free to bring bathing suits and water toys for the kids (or adults, who knows!?). If the weather is crappy, it may have to be a hot chocolate party instead. We'll see. :-)
Looking forward to seeing everyone!
Showing posts with label summer. Show all posts
Showing posts with label summer. Show all posts
Wednesday, September 8, 2010
Friday, July 30, 2010
How you can help spread the vegan pizza goodness!
Greetings Humboldt Veggers!
I hope everyone is enjoying their summer and having lots of fun adventures. Our household has been consumed these past few months by the massive effort involved in moving our home, my studio, Matt's shop, and all of our animals, while simultaneously attempting to renovate/remodel the house we're moving into. Fun stuff. ;-)
Many of my fellow group leaders have also been busy with travel this summer, and it seems we let July pass without managing to plan a get-together. I'm hoping to host a vegan ice cream sundae party at our new place in Bayside later in August (if you all don't mind the disarray and construction mess!). But I thought it would be fun to try something new in place of our July event...
About a week ago, we brought our own Daiya vegan cheese to Big Pete's Pizzeria in Eureka and they made us a delicious vegan pizza. It was my first authentic pizza parlor style pie in about ten years (cheeseless pizza doesn't count), and I cannot tell you how good it tasted! That got me thinking - if we harnessed the power of this awesome group of people, might we be able to get Big Pete's (or any other local pizzerias) to make Daiya a regular offering on their menu? (thereby saving vegan consumers about $10 worth of vegan cheese from the Co-op for enough for two medium pizzas!).
Coincidentally, within days of these musings, I came across a campaign on an LA-area vegan blog to try to get more LA pizza parlors to offer vegan cheese. I borrowed the idea from them and am proposing that anyone interested in helping to expand vegan dining options in Humboldt County email me to request the form I drafted and send it in to one or more pizza parlor locally (perhaps with an emphasis on Big Pete's, since they do have two cheeseless vegan pizzas already clearly marked on their menu, and because the owner did seem receptive when I chatted him up recently). All you have to do is write the date, the name of the restaurant, and your name on the handy-dandy form and mail it in or drop it off at the pizza parlor(s) of your choice. Then we just sit back and (hopefully) wait for the delicious, gooey vegan pizza deliciousness to begin. :-)
Thanks for helping, and I hope to see many of you next month!
Tamara
I hope everyone is enjoying their summer and having lots of fun adventures. Our household has been consumed these past few months by the massive effort involved in moving our home, my studio, Matt's shop, and all of our animals, while simultaneously attempting to renovate/remodel the house we're moving into. Fun stuff. ;-)
Many of my fellow group leaders have also been busy with travel this summer, and it seems we let July pass without managing to plan a get-together. I'm hoping to host a vegan ice cream sundae party at our new place in Bayside later in August (if you all don't mind the disarray and construction mess!). But I thought it would be fun to try something new in place of our July event...
About a week ago, we brought our own Daiya vegan cheese to Big Pete's Pizzeria in Eureka and they made us a delicious vegan pizza. It was my first authentic pizza parlor style pie in about ten years (cheeseless pizza doesn't count), and I cannot tell you how good it tasted! That got me thinking - if we harnessed the power of this awesome group of people, might we be able to get Big Pete's (or any other local pizzerias) to make Daiya a regular offering on their menu? (thereby saving vegan consumers about $10 worth of vegan cheese from the Co-op for enough for two medium pizzas!).
Coincidentally, within days of these musings, I came across a campaign on an LA-area vegan blog to try to get more LA pizza parlors to offer vegan cheese. I borrowed the idea from them and am proposing that anyone interested in helping to expand vegan dining options in Humboldt County email me to request the form I drafted and send it in to one or more pizza parlor locally (perhaps with an emphasis on Big Pete's, since they do have two cheeseless vegan pizzas already clearly marked on their menu, and because the owner did seem receptive when I chatted him up recently). All you have to do is write the date, the name of the restaurant, and your name on the handy-dandy form and mail it in or drop it off at the pizza parlor(s) of your choice. Then we just sit back and (hopefully) wait for the delicious, gooey vegan pizza deliciousness to begin. :-)
Thanks for helping, and I hope to see many of you next month!
Tamara
Tuesday, June 30, 2009
Vegan Grilling!
It's summer in Humboldt! For Father's Day we bought a nice gas grill for dh and have been enjoying the taste of grilled veggies, tofu and pizzas - yes pizzas! It's amazing how easy grilled vegetables are to prepare and grill. The following are a few tips for grilling, along with a quick and easy grilled pizza recipe.
Onions:
Cut into think slices and pierce with a toothpick to hold the rings together.
Bell peppers:
Cut into quarters. Anything smaller runs the risk of falling through the grill holes.
Mushrooms:
Wash and plop these tasty morsels onto skewers. I've read that you're suppose to soak the skewers in water so they don't catch on fire. Ours haven't caught on fire, but if you have the time, it seems like a good idea.
Zucchinis:
Cut into thick, oblong strips
Brush sides of the veggies with olive oil and place on a hot grill. Watch to ensure they're not burning. Always cut more veggies then you think you really need. It's great to have left over grilled veggies to use on sandwiches, on top of pizzas, etc. Though in our family, there haven't been any leftovers yet!
Tofu:
Use extra firm tofu,press tofu, and slice into 1/4" sections. Marinate tofu in your favorite marinade for at least 30 minutes before grilling. I use a combination of tamari, rice wine vinegar and jarred ginger. Grill over a pre-heated grill for 6-7 minutes on each side, brushing occasionally with extra marinade or oil to ensure it doesn't burn.
Grilled pizzas: These grill pretty fast, so make sure you've got the veggies grilling before you start grilling the pizzas.
Ingredients:
4 pitas
pasta sauce/pesto sauce
favorite pizza toppings
vegan cheese (optional)
Brush oil on the bottom of the pitas.Pour sauce on tops of pitas, then cover with favorite toppings and cheese. Grill over a pre-heated grill for ~ 5 minutes. Makes 4 personal pizzas.
Some pita pizza ideas:
1) Pesto sauce, with spinach, zucchini, and artichokes
2) Layer of refried beans, topped with olives, tomatoes and salsa. When done grilling put some avacado on top
3) Layer of bbq sauce, some marinated bbq seitan, onions and bell peppers.
Some other vegetarian/vegan grilling articles:
The Vegetarians guide to a grilled 4th of July
VegCooking - includes yummy dessert recipes like grilled pineapple and peaches
Happy Grilling!
Onions:
Cut into think slices and pierce with a toothpick to hold the rings together.
Bell peppers:
Cut into quarters. Anything smaller runs the risk of falling through the grill holes.
Mushrooms:
Wash and plop these tasty morsels onto skewers. I've read that you're suppose to soak the skewers in water so they don't catch on fire. Ours haven't caught on fire, but if you have the time, it seems like a good idea.
Zucchinis:
Cut into thick, oblong strips
Brush sides of the veggies with olive oil and place on a hot grill. Watch to ensure they're not burning. Always cut more veggies then you think you really need. It's great to have left over grilled veggies to use on sandwiches, on top of pizzas, etc. Though in our family, there haven't been any leftovers yet!
Tofu:
Use extra firm tofu,press tofu, and slice into 1/4" sections. Marinate tofu in your favorite marinade for at least 30 minutes before grilling. I use a combination of tamari, rice wine vinegar and jarred ginger. Grill over a pre-heated grill for 6-7 minutes on each side, brushing occasionally with extra marinade or oil to ensure it doesn't burn.
Grilled pizzas: These grill pretty fast, so make sure you've got the veggies grilling before you start grilling the pizzas.
Ingredients:
4 pitas
pasta sauce/pesto sauce
favorite pizza toppings
vegan cheese (optional)
Brush oil on the bottom of the pitas.Pour sauce on tops of pitas, then cover with favorite toppings and cheese. Grill over a pre-heated grill for ~ 5 minutes. Makes 4 personal pizzas.
Some pita pizza ideas:
1) Pesto sauce, with spinach, zucchini, and artichokes
2) Layer of refried beans, topped with olives, tomatoes and salsa. When done grilling put some avacado on top
3) Layer of bbq sauce, some marinated bbq seitan, onions and bell peppers.
Some other vegetarian/vegan grilling articles:
The Vegetarians guide to a grilled 4th of July
VegCooking - includes yummy dessert recipes like grilled pineapple and peaches
Happy Grilling!
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