No Tuna Salad (and a Giveaway!)

I can't believe it's already May, and next week I will be heading up to Portland for the Vida Vegan Conference.  Nothing makes me more excited than knowing that by this time next week I will be surrounded by "my people" and living it up vegan-style with hundreds upon hundreds of like minded friends, some of which I've met, and some whom I've never met before.

I can't wait to hop on that plane, train and bus, to get to my apartment for the week.  As soon as I get there I plan on meeting up with the girls I am staying with, heading to Julie's cart, Native Bowl, for my favorite Mississippi Bowl, and then heading to Food Fight to stock the fridge for the week!

Oh and the food I will eat, and the drinks I will drink!  Debauchery is not even close to a good enough word to describe my plans.  So, stay tuned for quick updates throughout next week as I photograph and eat my way through Portland.

I have been so busy this week, getting stuff done at work, and at home, so I have been making easy to throw together meals, like sandwiches and salads.  This No Tuna Salad is one of my favs.

What is your favorite quick and easy meal to throw together when you are busy?  Leave your answer in the comments section below and I will pick one of them at random on Tuesday, May 21, 2013 at 9 am PST to receive a signed copy of The Best Veggie Burgers on the Planet.

And the winner is: #27! Jackie from Vegan Yack Attack And I plan on making that delicious sounding wrap today while packing for the VVC!  I also agree that once you find a sauce you love, putting it on "everythaaaang" makes perfect sense!

No Tuna Salad (from The Best Veggie Burgers on the Planet)

(makes enough for 4 sandwiches)
8 ounces soy tempeh, crumbled into teeeny tiny pieces*
1/4 cup sweet pickle relish
1/2 cup vegan mayonnaise (I use Vegenaise)
1/2 cup diced red onion
1/4 teaspoon dried dill (or 3/4 teaspoon fresh)
salt and pepper to taste

*Some folks find that if they steam the tempeh prior to crumbling it, that it mellows the flavor a bit. If you are the type that is tempeh hesitant, frightened or just plain old don’t like tempeh, don’t give up on this salad. Steam your block of tempeh by cutting the tempeh in half and steaming in or over simmering water for 20 minutes. Some folks even say that this helps make the tempeh more digestible.

Directions
Mix all ingredients together in a bowl. Refrigerate until ready to use. You can use this on a sandwich, or on a bed of greens for a no-tuna salad.

If making a melt, preheat your cast iron skillet or pan. To get the best browning without added fat and calories, spray the pan with nonstick spray, then cook until browned, applyin pressure from the top with a spatula, spray the top with cooking spray, then flip, and apply pressure until browned. 

Peanut Butter, Banana and Parsley Doggie Treats

Yesterday's bake sale was a big success.  Everyone loved their treats, even the dogs!  We raised over $300 in just a few hours and almost sold out completely! I had several requests for the recipe I used for the Doggie Treats, so here it is.

1 large banana, smashed or blended
8 ounces apple sauce
2 cups oat flour (or sorghum flour)
1 1 /2 cups quick cooking oats
1/2 cup dried parsley
1/2 cup peanut butter

Preheat your oven to 300 F.
Line 2 baking sheets with parchment or a silicone baking mat.
In a mixing bowl, mix together all ingredients until well incorporated and a thick, sticky dough is formed.
Set aside to rest for at least 5 minutes.
Form dough into small balls using about 1 heaping teaspoon of dough.  Flatten each ball into a disk and and place on the cookie sheet.
Bake for 35 to 40 minutes, until slightly browned on the bottom.  you want thm to be crunchy when the cool, but not hard.

Yield: 48 pieces

Worldwide Vegan Bakesale: OC Represents!

This Saturday, April 27, 2013, I will be hosting a vegan bakesale as a part of the Worldwide Vegan Bakesale.  100% of the proceeds will be donated to Barks of Love. Come on out to the beautiful Cleveland National Forest and nosh on some yummy vegan treats, all while giving to a great cause.

Wanna help out?  Please do!  You can come help sell, donate vegan baked goods to sell, or simply spread the word through twitter or anyway you can!  I created a facebook event as well, so feel free to share that, too.

I'm baking and making like a maniac!  I plan on having made 200 cake pops, dozens of cookies, cupcakes, jellies and jams, and rice crispy treats, all by Saturday morning.  Pfew!  I hope you all make it out to gobble it up.  I know I don't want to eat it all. Ha.

Galarama + Silent Auction: Benefit for Chimpanzee Sanctuary Northwest

Image From Chimpanzee Sanctuary Northwest Website

Galarama + Silent Auction: Benefit for Chimpanzee Sanctuary Northwest

PORTLAND, OR -- May 25, 2013. Vida Vegan Con weekend would not be complete without its fundraiser for an animal sanctuary, the Galarama. This open-to-the-public night of music, food, and fun will support Chimpanzee Sanctuary Northwest.

This casual evening features a cash bar featuring BridgePort craft brews, creative plant-based snacks, and the So Delicious Dairy Free Sundae Bar Spectacular. Emcee Brian “The Sexy Vegan” Patton and DJs Harry Skelter and MelisserAGoGo will set the scene for the Silent Auction, which includes items such as hotel and restaurant gift certificates, art, handbags, and food items, from donors including Susan Nichole and Bob’s Red Mill.

Image From Chimpanzee Sanctuary Northwest Website

The Galarama will be held Saturday night, May 25, 7:00-9:30 p.m., at Staver Locomotive (2537 NW 29th Ave., Portland, OR 97210). The event is all ages.

General Admission tickets are available at Galarama.org/tickets. (VIP spots have already sold out.) Featured beverage donations, mobile food cart participation, and silent auction items are being sought. Contact Galarama.org@gmail.com for more information.

Vida Vegan Con, the vegan blog conference, is held May 24-26, 2013, bringing together more than 300 vegans from all over the world. The inaugural event received a 2011 VegNews Veggie Award as a “Vegan Lovefest.” The 2011 Galarama raised thousands for its beneficiary, Woodstock Farm Animal Sanctuary.

Vida Vegan LLC is an independent body formed by Janessa Philemon-Kerp, Jess Sconè, and Michele Truty to foster vegan inspiration, education, and community.

Chimpanzee Sanctuary Northwest was founded in 2003 in Cle Elum, WA, to provide lifetime quality care for formerly abused and exploited chimpanzees while advocating for great apes.

Chimpanzee Sanctuary Northwest: chimpsanctuarynw.org
Galarama homepage: galarama.org
Staver Locomotive: staverlocomotive.com

Returning May 24-26, 2013 in Portland, OR!
@vidavegancon VVC on Facebook

Cool Lemon Cookies

These little guys are perfect for spring time gifting and nibbling! They are featured in Vegan Food Gifts. Sweet and tart and cool, these delicious little cookies are so yummy, you won’t mind the sugary mess on your fingers!

For the Cookies:
1/2 cup (60 g) powdered sugar
1/2 cup (100 g) granulated sugar
1/3 cup (64 g) vegetable shortening
6 ounces (170 g) nondairy yogurt
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1/4 teaspoon salt
2 1/2 cups (313 g) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

For the Coating:
1 cup (120 g) powdered sugar
1 envelope (1/4 ounce, or 7g) unsweetened lemonade drink mix powder, such as Kool-Aid™

Preheat oven to 325°F (170°C, or gas mark 3).
Have ready two baking sheets lined with parchment or a silicone baking mat such as Silpat.
Using an electric mixer, beat together powdered sugar, sugar, shortening, yogurt, vanilla and lemon extracts, and salt until creamy.
Slowly beat in flour, baking soda, and baking powder. Beat until smooth.
Spoon drop about 1 ounce (28 g) onto thebaking sheet.
Place 15 cookies evenly spaced on each baking sheet.
Bake for 18 to 20 minutes, or until lightly browned.
While cookies are baking, place the powdered sugar and drink mix into a resealable plastic bag and shake to combine.
Remove cookies from the oven and allow to cool about 5 minutes.
Add cookies, about 4 or 5 at a time, to the bag and shake to coat.

Yield: 30 cookies