Summer Travels Food Diary – Seattle and Vida Vegan Con
As the owner of a vegan bakery and confectionary, I seek any opportunity to visit other vegan bakeries, confectioneries and sweet shops to eat exquisite morsels and celebrate the delightful creations whipped up by my colleagues in the compassionate food business. On a recent trip to my old stomping grounds near Seattle, I made a point to stop in to the new, all vegan Bouteloua Bakery for some marvelous baked goods. 
Owner and master baker, Megan Jensen, crafts mouth-watering goodies in the kitchen, from cupcakes, cookies, and cinnamon rolls to pain au chocolat and croissants. Deciding how many of which to buy was my favorite part. If I’m dreaming, do not pinch me!
With its lively vegan community and Nia HQ, Portland, Oregon (PDX) has seen the wheels of my suitcase many times this year. A last-minute schedule change in August allowed me the opportunity to attend the phenomenal Vida Vegan Con. In addition to making new friends and finally getting to meet many gifted and entertaining bloggers and vegan superstars I knew already online, another highlight was the creative vegan food, including labels on the raw and gluten-free offerings. It was a rare pleasure to know that all weekend, I would be eating delectable meals and I didn’t have to cook a single dish! The fabulous organizers, Jess, Janessa, and Michele, took such good care of us that for once, eating at a conference didn’t require finding the only meager vegan option at the buffet or requesting special treatment from the servers. Instead, every one of us got special treatment!
Photo by Ryan Suffern
Dare I neglect to mention the inspiring, intelligent, rejuvenating workshops and extra events like the screening of the impassioned film, Vegucated, tour of Bob’s Red Mill, Galarama, meeting the lovely Carolyn Scott-Hamilton (who happens to share my high school alma mater in Florida!) and my newly discovered soul sister, Kim Garr and her all-things-camera wizard husband, Ryan? No way! I learned some new photography tricks from the ultra-talented Hannah, Isa, and Susan; expert writing tips from Dynise, enjoyed a demo of Fran’s Chocolate Cake to Live for (and it IS!); vegan parenting camaraderie from Ben, Sarah, Sayward, Joanna, and Michelle; uplifting encouragement from Colleen, and mad story writing skills from Terry. Marketing suggestions flowed from Fran, Kyle, Anika, Stephanie, and Jess; plus publishing know-how by prolific authors, Bryanna, Julie, Joni Marie, Ryan, and Isa. (Yes, I am still working on my cookbook!) Finally, blogging motivation gushed from Laura, Ben, Jordan, and Jasmin.
Photo by Gena Hamshaw
For me, relishing uniquely prepared food is one of the best parts of being vegan and getting to do so for my “Veganize It!” column in VegNews Magazine is especially rewarding. Not only do I get to share my savory side, but the VegNews founders take good care of their family of writers. Those of us who happened to attend the conference were treated to multiple foodgasms at Portabello on Friday night. Now, you all know that I’m a food snob, right? Well, this was easily one of the top five meals I’ve savored. It may have even shot to number one. I’m not sure. I was drunk on said ‘gasms, as were my tablemates, Jasmin of Our Hen House, Elizabeth of VegNews, and Gena of Choosing Raw. So entranced was I that my camera didn’t make an appearance. But, who needs to take photos when you’re at a table of bloggers? Luckily Gena took gorgeous photos of each course and chronicled our meal on her blog post, Unsurpassed. Read it. And weep.
PDX isn’t only a vegan mecca, it’s also the national headquarters of Nia, my favorite way to move, that ranks very close to my predilection for fair-trade chocolate. I was on cloud nine when I got to balance all that luscious eating with an invigorating Nia class on Friday morning.
I returned from the conference all-jazzed-up and no time to spare. Drats! Truthfully, I feel thoroughly blessed to have a virtual plate full of all my favorite things and a magnanimous vegan community with whom to share it all. Deep gratitude to all my friends for making this summer’s travels memorable, inspirational and lip-smacking!
Speed Dating for Veggies: A report from the frontlines
Speed dating for vegetarians? ‘Bout time. Vegetarians need love too–and most of us know just how challenging it can be to find a mate, let alone one who shares our unwavering love and respect for animals. This event happened in Berkeley, CA, but hopefully a lot more veg-dating events are going on around the country!
Speed dating for veggies: A report from the frontlines
By Sarah Henry Berkeleyside
What, pray tell, does one wear to a speed dating event for vegetarians, vegans, and the veg-curious searching for their perfect match?
This reporter flirted with donning her son’s “Meat is Murder” T-shirt, which felt a tad obvious and then promptly opted for her typical uniform (jeans, shirt, boots, all sans slogans) and headed to the vegetarian Saturn Café, the site of the meatless speed dating meetup.
Since said reporter is both 1. single and 2. vegetarian (as long as you don’t count the occasional lapse in her mostly plant-based diet of some 30 years), it made sense to go undercover.
Can you imagine how awkward it would be for speed daters to have a reporter with notebook in tow chronicling, for public consumption, their attempts at meeting a soul mate over vegetable taquitos?
The Veg Speed Dating night was hosted by Berkeley-based Karine Brighten, 29, a vegan who met her husband (also vegan) online. Brighten believes that finding a partner who shares the same politics of the plate is one of the keys to a happy relationship.
“I don’t have meat in my home, go to zoos, wear clothing made from animals, or eat at restaurants that serve meat, so it’s important to me to have a partner who shares my lifestyle choices,” said Brighten, who specializes in vegan events. “Then there’s no explaining or defending to do, you’re both on the same page.”
Will Travel for Vegan Food!
Ah…dare to dream. We are so inspired by this story about Kristin Lajeunesse, who is embarking on a bold journey to attempt to dine at every vegan restaurant in the U.S. With more than 500 across the country it’s no easy feat, but certainly it will be a delicious one and a great opportunity to speak up for animals. Way to go Kristin!
Will Travel for Vegan Food!
By Katelynne Shimkus, Albany.com
Kristin Lajeunesse, native of Hoosick Falls, (NY), will set off on August 27th to traverse all 50 states (yep – that means Hawaii and Alaska, too!) with the aim of dining, reviewing and interviewing every vegan establishment she can find.
And how many are out there for her to explore? According to HappyCow.com, a searchable online listing of vegan and vegetarian resources, there are about 500 restaurants in the U.S. that are 100% vegan.
Sounds like a manageable number, but Lajeunesse is hoping to sample fare from over 1,000 vegan and vegetarian-friendly restaurants that have at least 50% vegan menus.
These places are concentrated largely in New York City, which has the most vegan restaurants in the US and the world, along with San Francisco, Seattle, Portland OR, and even Austin, Texas, which has its own vegan movie theater.
(Of course, Albany has its “fare” share of vegan and vegetarian restaurant menus, including the New World Bistro Bar and the tasty treats of X’s and O’s Vegan Bakery, and I’m hoping Kristin pays a visit!)
Lajeunesse will be starting her official reviews in Maine, though she has been interviewing vegan restaurant owners and reviewing their dishes where she currently resides, in Boston.
Photo by Jennifer Simmons
Vegan America Is Closer Than You Think
Allison’s Gourmet has supported the incredible work of Farm Sanctuary since our early days. This article below (links added by us) shares the history of the organization, the Just Eats Tour by Gene Baur, and just how easy and fulfilling a vegan diet can be. As we celebrate independence, let’s expand our view to encompass freedom for all creatures on Earth, including farm animals.
Vegan America Is Closer Than You Think
By Gene Baur, President and Co-founder,
Farm Sanctuary
Thousands of years ago, Hippocrates, the founder of western medicine, said, “Let food be thy medicine.” Tragically, the way most Americans eat, food is more like poison, making us sick and killing us prematurely. Heart disease and cancer are the nation’s top killers, and the risks of both can be reduced by eating plants instead of animal products. Removing meat, milk and eggs from the menu also prevents animal suffering and goes a long way toward lightening our environmental footprint. People are finally recognizing the profound impacts of their food choices, and we are now in the midst of a burgeoning food movement.
We read about it daily — more and more people are eating local and organic, going vegetarian and even vegan. I want to see it for myself, so on May 14th I’m heading out on a three week, cross-country adventure to explore “vegan America.” It’s called the Just Eats Tour and you can follow along daily here.
The Just Eats Tour is part of Farm Sanctuary’s 25th anni-versary. We were founded in 1986 to combat the abuses of factory farming and to promote plant based eating. In the early years, we funded the organization by selling veggie hot dogs out of an old VW van at Grateful Dead concerts. Farm Sanctuary is now America’s leading farm animal protection organization, supported by more than 230,000 citizens across the United States.
To read the full article on The Huffington Post, click here.
Friday with Friends: Kelly Peloza
This amazing young woman is an accomplished vegan baker, blogger and published cookbook author and she’s just 20 years old! She blogs at The Vegan Cookie Connoisseur and Seitan Beats Your Meat. Welcome, Kelly!
Allison’s Gourmet: Tell us about how your book came about – any plans for a sequel?
Kelly Peloza: I started working on The Vegan Cookie Connoisseur the summer of 2007 right after I finished my sophomore year of high school. Everything about it was new to me–writing recipes, photography, and the process of publishing a book. I was baking several times a week, doing photo shoots, re-doing photo shoots, writing and testing recipes, and trying to find a publisher. Needless to say, it was a huge learning experience! This time around will go more smoothly, which means yes, there is a sequel coming up! I’ve been working on recipes for the past few months and I plan to have most of the book finished by the end of summer. The details are still under wraps, but it’s going to have a specific theme, include all kinds of baked goods in addition to cookies, and it is not this book: Vegan Bacon-ry.
AG: You’ve done such creative takes on many classic cookie, any summer-themed recipes we can look forward to this season?
KP: I recently made margarita biscotti, infused with lots of fresh lime and a lightly salted glaze. (Find the recipe at the bottom of this post.) Lately I’m really into working with spicy, salty, floral, and citrus flavors. I do love a good fudgy chocolate cookie, but there’s so many other flavor possibilities out there. I think cookies made with fresh mint, and lemon, rosemary, and lavender are on the agenda for this week.
AG: The meals you document on “Seitan Beats Your Meat” look amazing. If you were designing a road trip based around favorite restaurants, which would make the cut and what would you suggest ordering?
KP: I’d start out in New York and go straight to Lula’s Sweet Apothecary and get a brownie sundae or banana split with three scoops of ice cream, and one would be caramel ginger cookie. I wasn’t able to go to Candle 79 on my trip to NYC, but based on recommendations, I’d go there and dine on the Seitan Piccata. I’d go over to Brooklyn and get drumsticks and chipotle cheese fries from Foodswings and a pumpkin cream cheese danish from Champ’s Bakery for the road, on my way to Vegan Treats in Bethlehem, PA. After I woke up from my peanut butter bomb sugar coma, I’d get some donuts for the trip to Chicago.
Living just outside Chicago my whole life, this city is where I made my earliest vegan memories. The Chicago Diner’s Radical Reuben with a side of sweet potato fries and a cookie dough milkshake is hands down my favorite meal ever, so that’s the first stop I’d make. Afterward, I’d dine on a plate of chili cheese fries at Pick Me Up Cafe, a chili cheese dog at Veggie Bite, and some deep fried pickles at Handlebar. Then track down some Temptation vegan ice cream for good measure. Chicago truly is the land of deep fried vegan indulgence!
The next city would be Milwaukee, where I live now. A slice of cake from Blind Faith Cafe in Evanston is a necessary stop on the way up. My favorite meals here are the Seitan Philly from the Riverwest Co-op, the daily vegetarian Middle Eastern buffet at Casablanca, and the deep fried vegan ribs from Comet Cafe. In the summer, I love getting the Fresh Orb, a garbanzo bean crepe with basil, tomato, Daiya mozzarella, lemon, garlic and truffle oil from the Satellite Crepes food cart. And on this magical road trip, I am over 21 so a night of vegan bar food at Palomino would be in order!
After eating my way through the midwest, I’d head to the Bay Area and get a Toasty Crispy sandwich from Souley Vegan in Oakland. While in the East Bay, I’d get some cinnamon rolls topped with brownies and marshmallows from Cinnaholic. For dinner, I’d definitely go to Gracias Madre and get the quesadillas de calabaza, refried beans, and flan. I haven’t yet been to Millennium, but would love to include it in the trip. There are so many other cities I’ve yet to dine in, but I’ll definitely have some input on Seattle and Portland after Vida Vegan Con this August!
AG: How does your art school background influence you in the kitchen?
KP: Whether I’m thinking about it or not, studying art influences my projects in the kitchen every step of the way. As a photography major, I’m constantly thinking about how color, pattern, shape, and composition work together when presenting and photographing food. While baking and fine arts have their differences, I approach them in the same way. Flavor combinations, presentation choices, aesthetics, and taste, as well as being able to articulate these ideas, have definite parallels to studying art. Balancing school with baking, blogging, bake sales, writing, and attending events is really difficult most of the time, but luckily I love being busy to a reasonable extent. I run on lots of coffee and a few hours of sleep per night during the semester. Summer is getting very close, though, so I’m jumping for joy and looking forward to focusing on lots of projects in the next few months without having to think about school!
AG: What’s your favorite Allison’s Gourmet product or which would you most like to try? And if you were playing in the kitchen with Allison, what would you want to create with her?
KP: Cherry Chocolate Brownies, yum! The Chipotle Cinnamon Fudge is calling my name! 
I don’t know as much as I’d like to about gluten-free baking, so I’d love to get in the kitchen and learn more while creating an array of delicious goodies.
AG: Share a Memorial Day weekend worthy recipe with us.
KP: Margarita Biscotti (as promised, makes 18-20), and Coconut Rum and Coke Cupcakes are my favorites for this long weekend.
Ingredients for Biscotti:
½ cup non-hydrogenated margarine
¾ cup sugar
2 tablespoons soy milk
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon tequila
½ teaspoon vanilla extract
2 cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Ingredients for Glaze:
1 ½ tablespoons lime juice
2 teaspoons tequila
¾ cup powdered sugar
2 teaspoons non-hydrogenated margarine
¼ teaspoon lime zest
Sea salt for garnish
Directions:
- Preheat oven to 325°F.
- Cream together the margarine, sugar, soy milk, lime juice, zest, tequila, and vanilla with an electric mixer. Add in the flour, baking powder and salt. Stir until combined.
- Form dough into a 3-inch wide and 1-inch thick loaf and bake on a parchment-lined or lightly greased cookie sheet for about 30 minutes.
- Let cool for 10-15 minutes, then slice into 1/2-inch slices and bake for 5 more minutes on each side. Remove from the oven and let cool.
- Combine all the glaze ingredients, except the salt, in a small bowl and stir until smooth. Drizzle glaze on cooled biscotti and let sit for 5-10 minutes. Sprinkle salt atop each biscotti, then let the glaze set completely. Enjoy!
Coconut Rum and Coke Cupcakes (makes 1 dozen) –
These drink-inspired cupcakes are great for lounging whilst welcoming in the summer months. Coconut cream and milk are utilized in this recipe, adding a tropical spin on rum and coke. To further the tropical theme, rum caramelized bananas are added as a variation!
Ingredients:
One 15oz can of full fat coconut milk (see directions).
For Cupcakes:
1/3 cup non-hydrogenated margarine
1/3 cup coconut cream (see directions)
½ cup brown sugar
1/3 cup sugar
1/3 cup coconut milk
2 teaspoons vanilla extract
2 tablespoons dark rum
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
For Frosting:
1/3 cup coconut cream (see directions)
1/3 cup non-hydrogenated shortening
¼ cup non-hydrgenated margarine
2 cups powdered sugar
¾ teaspoon lemon zest
½-¾ teaspoon cola extract
1 teaspoon dark rum or ¼ teaspoon rum extract
Directions:
- To start, make sure your can of coconut milk has been sitting unshaken and undisturbed for at least a day, then chill the can in the refrigerator for at least 3-4 hours, or overnight. If you need to speed up this process a little, stick the can in the freezer for part of the time. Once the can is completely chilled, the coconut cream will have risen to the top. Scoop out 2/3 cup of the cream for the recipe, then stir the rest of the cream back into the milk (it’s okay if it’s still chunky).
- Preheat oven to 350°F and line a cupcake pan with 12 liners.
- Cream the margarine, 1/3 cup of the coconut cream, and both sugars together with a stand mixer or handheld beaters. Add 1/3 cup of the coconut milk left in the can, then continue mixing. Stir in the vanilla and rum.
- Sift in the flour, baking powder, and salt and mix until just combined. The batter should be dark in color and somewhat thick.
- Using a cupcake scoop or large spoon, fill each cupcake liner halfway. Bake for about 18 minutes, or until the tops are firm. Let cool in the tray for 5-10 minutes then transfer to a wire rack to cool completely.
- Cream together the other 1/3 cup of coconut cream, shortening, and margarine in a stand mixer or with electric beaters. Gradually add the powdered sugar until completely incorporated. Add the lemon zest, cola extract, and rum or rum extract and continue beating until extremely smooth and fluffy, 6-8 minutes. Add more cola extract to taste, if necessary. The flavor hides a little until the frosting sits for a while, then becomes much stronger, so use with caution so the cola flavor isn’t overwhelming. Since the coconut cream contains more water than margarine or shortening, adding extra liquid to this frosting is not advisable.
- Fill pastry bag with the frosting and swirl atop the cupcakes. Since both the frosting and cupcake are similar shades of brown, sticking a cocktail umbrella and sprinkling the tops with flaked coconut can really liven up the presentation. While the shortening helps stabilize the frosting, it won’t hold up super well in heat due to the coconut cream, so refrigerating these cupcakes and bringing them out 15-20 minutes before serving is best.
- Optional: Take these cupcakes to the next level of tropical by garnishing with rum caramelized banana slices à la bananas foster! Melt 1 tablespoon margarine in a pan and start sautéing slices of 2 under-ripe bananas. Add 1 tablespoon brown sugar and continue to caramelize for 2-3 minutes. Pour of glug of rum into the pan and cook off the alcohol, making sure not to burn the bananas. If you’d really like to impress your guests, set the rum on fire with a candle lighter while shaking the pan. In the end, you’ll have saucy caramelized bananas, which are great to eat alongside the cupcakes, or on top.
Thanks Kelly. We love your enthusiasm, style and creatively delicious recipes!
Announcing our new Salted Chocolate Caramels!!
Last month, Allison was excited to attend Portland’s VegFest and visit with friends in her old stomping grounds of the Pacific Northwest. One of the many highlights was a visit to the factory of Theo Chocolate, a Seattle company that makes delicious 
bean-to-bar, organic, fair-trade chocolate (too bad they’re not all vegan!).
Filled with inspiration and anticipation, Allison returned home to begin her new love affair with salted caramels. Always one to do something different, she chose to avoid extra layers between our luscious caramel and delicate Himalayan pink salt by lightly adorning our individually-wrapped chocolate caramels rather than the standard practice of salting chocolate covered caramels.
These decadent, chewy, rich and chocolate-y salted caramels are so delicious that we couldn’t wait another minute to share them with you! We hope that you’ll love them as much as we do.
Independence Day Celebrations for Animals
We’ll be celebrating Independence Day this weekend by attending a Barn Warming on Saturday at Animal Place, a sanctuary for farm animals here in Grass Valley, CA. 
Festivities will include a vegan picnic, live music, and meeting the animals. If you live locally, come join us! If not, many other farmed animal sanctuaries will be having Independence Day celebrations for the animals to celebrate their independence. Check out Farm Sanctuary in either Orland, CA or Watkins Glen, NY, and Animal Acres in Acton, CA, for fun holiday weekend activities. Visits to these rescue farms support a great cause and make fun educational outings for the entire family.
Independence Day for Animals
Have you made your July 4th plans yet? Instead of the “great” American tradition of cooking cows, chickens or the mystery meat know as hot dogs over the holiday weekend, why not try a vegan Independence Day celebration? 
Have fun with yummy foods this long weekend and encourage animals’ independence from the cruelty of industrial farming practices. Show your compassion by making some grilled veggies, or Tuna(less) Salad Sandwiches rather than the usual boring and cruel holiday picnic fare, and make extra to share to encourage you friends and loved ones to take steps towards going veg. They’ll be amazed how delicious and easy it can be!
Over the many years I’ve been vegan, I’ve discovered that the best way to help omnivores experience veganism in a positive way is by sharing excellent food that they can enjoy without the “it’s good… for vegan” qualifier that so often accompanies veg options. For some tried and true comfort food recipes, check out my Veganize It! column in VegNews Magazine. We’re lucky enough these days that there are also a plethora of vegan cookbooks available, including “quick and easy” cookbooks for people on the go. Just a handful of my favorite authors include Jo Stepaniak, Isa Chandra Moskowitz, Colleen Patrick Goodreau, Dreena Burton, Robin Robertson, and Lorna Sass. Enjoy!
Farm Sanctuary’s Celebration FOR the Turkeys
On Saturday, our family drove to Farm Sanctuary in Orland, CA (about 2 hours away) to commune with all the animals and particularly, to feed the turkeys. I am grateful they have this bucolic setting to live out their lives being surrounded by love and appreciation. What a different world it would be if all animals were treated with reverence! 
Highlights for Olivia (our 3 yo daughter — yes she’s vegan and eats more healthfully than most adults!) included riding the tractor, brushing the sheep and goats, and feeding the turkeys. She was walking around to each of the turkeys and offering food, saying, “Here you go Sweetie, would you like to eat some food?” Even when she was very small, she enjoyed feeding others. I guess that’s what happens when you have an Italian Mama and a Jewish Daddy. 
I was thrilled to have the opportunity to meet Gene Bauer after all these years. He co-founded Farm Sanctuary 23 years ago with his then wife Lorri Bauston (she now runs Animal Acres in LA).
To learn more about the plight of turkeys, read this.
