Top 5: Vegan Musikfest Food 2016

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For a list of even MORE vendors, take a peek at our 2014  Vegan Musikfest post, with a  walk-through of the entire fest. Most vendors are still here in 2016!

>>Vegan Guide to Musikfest 2014<<

And for more Lehigh Valley + Eastern PA vegan things, check out:


Top 5 Vegan Musikfest Foods 2016

1 . VEGAN TACOS – Ticas Tacos, near Volksplatz, North Side

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Hello, lover. Unofficially touted as “The Best Food of Musikfest 2016” by vegans and non-vegans alike, if you only get one stop, make it Ticas Tacos. This is fresh, thoughtful food with a ton of flavor. The standard vegan taco comes with: black beans, hominy, sweet plantain, pickled red onion, pineapple pico, and chipotle vinaigrette. Order one or ten, sold individually at 4 Tickets ($4) each.

Order Tip: Can also be made into a large BURRITO. Or ask for vegan “loaded fries”.

2. KIMCHI REUBEN (vegan) – Bees Knees Grille, near Volksplatz, North Side

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Marbled rye toasted in coconut oil, hugging spicy small-batch kimchi, tempeh, melted vegan cheese and a little vegenaise for added creaminess. Served warm, sloppy, and delicious. This is an average size sandwich (not HUMONGOUS like much of the Musikfest food), but it’s delightfully messy and most importantly, quite tasty. A great meal that won’t leave you so full you can’t eat something else later. More snacks > less snacks, yeah?

Order Tip: Ask for it made vegan! They have dairy cheese, too, so be specific. 

3. CHOCOLATE DIPPED CHEESECAKE – Zuzu Confectionary, near Volksplatz, North Side

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This is a yummy slice of vegan cheesecake on a stick, dipped in dark chocolate, with options for added toppings like sprinkles or peanuts. Cheesecake is made by the talented and lovely Sweet Doe Bakery, so obvs. it’s delicious! This stand has a ton of vegan options, though, so check out the gourmet popsicles if you’re not feelin’ creamy chocolate on a piece of wood.

Order Tip: You can order with or without chocolate and extra topics are $1.

4. AW SHUCKS CORN – North + South Sides, Multiple Stands

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Leave it to a bunch of folks in Pennsylvania to be ENTHRALLED with corn. Eating this (and anticipating it for a year) is a ‘Fest rite of passage. This typically smothered-in-dairy snack is easily made vegan if you ask for it. Go see what all the fuss is about, and prepare to see more social media comments on your photos of CORN than photos of your children.

Order tip: No butter, no cheese. The other spice is vegan!

5. ISLAND NOODLES – North + South Sides, Multiple Stands

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Carby thick noodles and veggies all stir fried together in a massive wok, with lots of sriracha on the condiment bar. Add as much as you want (all of it?). These are easily accessible no matter where you are inside the ‘Fest. They travel well if you need to use up food tickets, as the cardboard container folds up and closes for a BONUS SNACK later.

Order tip: Veggie with no meat.

 teamsnacks

BONUS FOOD

I don’t have photos, and anything with a “*” means it should be vegan but haven’t asked them personally, so just check in. Let us know if you find out, mmkay?

South side Mentions!

  • CHIPS & GUAC – Cactus Blue, near Steelstacks by Americaplatz/Levitt Pavillion
  • *CHICKPEA POPCORN – Fud Truck, on street by Americaplatz/Levitt Pavillion

North Side Mentions!

  • SAMOSA EMPANADAS –  Viva Empanada, Plaza Tropical
  • FROZEN APPLE CIDER – Sweet Granny’s Kettle Corn, near Volksplatz
  • *SMOOTHIE IN A PINEAPPLE – Island Expressions,  Festplatz

Remember to check out:

More updates will be made as Musikfest continues, so check back!

Thanks to the Artsquest Marketing department for being so darn nice, and helping me scope out the vendor list. I hope you get to treat yourselves to some tacos.

I WISH YOU JOY, MERRIMENT, AND HEADACHE MEDICATION. xo

 

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Jaime K’s VEGAN GUIDE TO MUSIKFEST 2014

vegan musikfest.jpg   Disclaimer: Before we get into the best places to spend your food tickets at Musikfest 2014, I need to mention that this is meant to be helpful and fun. But PLEASE TAKE RESPONSIBILITY for your food – it never hurts to double check if cheese comes on a sandwich, or if a sauce is dairy-based. If someone puts ranch dressing all over your portobello wrap, please don’t be a jerk and write me an angry email about how I’m misleading the masses and my work is a sham and I’m the World’s Worst Vegan (if you do, it will promptly be deleted). Okie dokie?

That said, if you have any tips about how to order something, or found food worth mentioning, please let me know! As of now I haven’t eaten everything listed and made notes where needed, but I’ll continue to update this post as I make my way through the end of the ‘Fest. Your help and info is appreciated.

Likewise, if you take any photos of your food, send them to me and I’ll post them! You can find me here:

twitter | instagram| facebook

*Twitter is best, and I’ll be using hashtag: #veganmusikfest

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This list goes in geographical order, starting at the corner of Main + Broad Streets, down Main St., down the walkway behind the Hotel Bethlehem to the bottom (near Volksplatz), past Festplatz  and Plaza Tropical (moving toward Sand Island), over the bridge to the Southside and following 1st Street to Steelstacks (Main Stage and Americaplatz). You can get a map here, or download the Musikfest app which is GREAT and very helpful.

This list focuses on the things I think are most worthy of your Musikfest tickets, and does not include items you can easily find all over the Fest, like french fries, slushies, fresh lemonade, portobello wraps, and grilled veggies in various forms (wraps, sandwiches).

 STATIONS CAFE: Main Street next to the Brew WorksA small cart with handmade soft pretzels from their larger storefront (right behind the cart, which does offer vegan options on a regular basis). These may be the most delicious soft pretzels you’ll ever have, as they are made with coconut oil. Sometimes they have pretzels with fresh baked jalapeno slices on top. Carb heaven.

Soft pretzels made with coconut oil.

STATIONS CAFE: Soft pretzels made with coconut oil.

 

MEDITERRANEAN PLATTER STAND (?): Bottom of the hill near VolksplatzFalafel, hummus, tabouleh, stuffed grape leaves, and variations of all of the above sold in pita sandwich or platter form. *Make sure stuffed grape leaves are without meat. Order without tzatziki sauce.

MEDITERRANEAN PLATTERS: Hummus, Tabouleh, Falafel, Grape Leaves

MEDITERRANEAN PLATTERS: Hummus, Tabouleh, Falafel, Grape Leaves

BEES KNEES GRILL: Bottom of the hill near VolkzplatzOH MY GOSH! VEGAN GRILLED CHEESE. Hot sandwiches with fresh ingredients, including a TEMPEH + KIMCHI REUBEN with vegan cheese. Also vegan mozzarella, pesto, tempeh, arugula, avocado, & tomato on rye bread. They toast them using coconut oil instead of butter.

*Plus we want to give a big internet/real life hug to these folks who saw the need for more vegan options THANKS TO ALL OF US (high five!) and came up with awesome vegan versions of their sandwiches. Go here. Go here. Go here.

BEES KNEES: Tempeh and avocados and arugula.

BEES KNEES: Tempeh and avocados and arugula.

Vegan grilled cheeses from Bees Knees Grill. Messy and delicious.

Vegan grilled cheeses from BEES KNEES GRILL. Messy and delicious.

 

CACTUS BLUE MEXICAN: Near Volkzplatz – Their beans and rice are vegan, and they are happy to make vegan versions of burritos, tacos, salads, or chips + salsa and/or guac. The guacamole is DELICIOUS and you can score fresh chips + a huge pile of guac for $6/6tickets. They have “walking tacos” which are deconstructed tacos in a to-go container. Tasty and filling. Friendly locals.  (Also a Southside location.)

CACTUS BLUE: North and South sides. Tacos, beans and rice, lots of guacamole.

CACTUS BLUE: North and South sides. Tacos, beans and rice, lots of guacamole.

ZUZU CONFECTIONERY: Near Volkzplatz Gourmet popsicles that are vegan, nut, and soy free. Flavors include Pineapple Basil, Orange Coconut and Chocolate Sea Salt, among others. An upscale and more budget-friendly treat.

ZUZUS CONFECTIONERY: Gourmet allergy-friendly popsicles

ZUZUS CONFECTIONERY: Gourmet allergy-friendly popsicles

ISLAND NOODLES: Bottom of the hill behind Hotel Bethlehem – The ol’ standby. These are vegan soba noodles stir-fried in a huge wok with fresh veggies. The condiment table includes bottles of sriracha, so load up. (Also a Southside booth.)

ISLAND NOODLES: Stir-fried soba noodles with veggies

ISLAND NOODLES: Stir-fried soba noodles with veggies

 

SPIRAL FRIED POTATO, somewhere, not sure where: Erin sent us this picture of a whole potato cut into an edible slinky then fried and covered in spices. I’ll be on the lookout for this to find the location, but in the meantime, it exists!

Somewhere in Musikfest you can get a fried slinky potato

Somewhere in Musikfest you can get a fried slinky potato

CASA DE JORGE SALSA (“THE SALSA GUY”): In Handwerkplatz, the section for crafters and makers, behind the Hotel Bethlehem – Not a food vendor, per se, but George is a nice local guy and makes unique varieties of salsa. He was happy to tell me he stopped using honey and now uses agave for sweetener, so nearly all flavors are vegan. You can sample his salsas and buy several to take home. If you’re up for a challenge, try his infamous “Stupid Hot” salsa and he’ll take a picture of your face as you regret your decision and put it on the Facebook page. Bonus: say hello to CHLOE THE SALSA DOG! 

CASA DE JORGE: "The Salsa Guy" locally-made salsas, and you can pet a dog

CASA DE JORGE: “The Salsa Guy” locally-made salsas, and you can pet a dog

BETHLEHEM DAIRY STORE: Near Plaza Tropical – A decent selection of locally made flavored ice. Imagine a cross between Rita’s water ice and sherbet. Nothing fancy, but it’s tasty and refreshing and a good option for kids.

BETHLEHEM DAIRY STORE: Locally-made flavored ice

BETHLEHEM DAIRY STORE: Locally-made flavored ice

Rodale’s Mack Truck Cafe: At Steelstacks at the Levitt Pavilion/Americaplatz – Organic + local, Rodale operates this space YEAR ROUND for Levitt Pavilion shows, and Musikfest. The best choices are the veggie wrap with tofu, and the handcut sweet potato fries.

RODALE: Veggie tofu wrap and handcut organic sweet potato fries

RODALE: Veggie tofu wrap and handcut organic sweet potato fries

*CACTUS BLUE and ISLAND NOODLES (see above) also have second locations at Steelstacks on the Southside.

.     .     .     .     .

Not part of Musikfest, but worth mentioning:

THE JOINT is a coffee shop on North Side, just off Main Street in the Sun Inn Courtyard/Leiderplatz, that serves great coffee and has almond milk and usually a vegan soup and/or sandwich of the day, like a tofu bahn mi or chickpea salad (info on Facebook). During Musikfest they are serving up roasted chickpeas, and tater tots with a bunch of locally-made hot sauces, $2/each. Great people, vegan-friendly, much love.

THE JOINT CAFE: Vegan sandwiches, great coffee, roasted chickpeas for $2

THE JOINT CAFE: Vegan sandwiches, great coffee, roasted chickpeas for $2

 

SHANKARA is an all-vegan organic juice bar and eatery on the Southside a few minute walk from Steelstacks if you’re in need of health-focused and always delicious fusion food. You can get fresh juices, intensely creative organic meals, and Sunday Brunch. If you’re having dinner, reservations are recommended. (Call or text: 484.330.6405) Always-updated info on the Shankara Facebook Page. Honestly, it doesn’t matter what you order, it’ll be amazing.

SHANKARA: All-vegan all the time. Organic juice bar and fusion food.

SHANKARA: All-vegan all the time. Organic juice bar and fusion food.

Remember, I’d love to see your photos or hear your recommendations. I can update the list all week.

 Use hashtag #veganmusikfest 

Happy Festing, eat well!    xo Jaime K

VEGAN BEER AND CHEESE SOUP: Creamy, Hearty… and Full of Vegetables!?

beer soup Not to toot my own horn, but this is one of my favorite recipes I’ve ever made. Ever. 

Believe it or not, this soup is actually quite healthful. It does contain alcohol (so I can’t claim that it’s outright “healthy”), but the entire recipe only calls for one cup of beer, among four full servings, and the rest of the ingredients are actually whole foods or spices.

Imagine the thick, creamy, bisque-like qualities of a beer and cheese soup, with the benefits of vegetables and no added oil. Oh, and no cheese or milk. (*Easily made soy-free by using chickpea miso rather than soybean miso.)

If it sounds impossible, I need you to 1) trust me, and 2) make this and see for yourself.

Behold…

VEGAN BEER + CHEESE SOUP by Save the Kales

INGREDIENTS

  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 onions, peeled and chopped
  • 1 cup water (or veg broth)
  • 1 Tbsp veg broth paste (if using water)
  • 1 cup dark vegan beer (Go to Barnivore.com for vegan beers)
  • 1 can white beans (Northern White or Cannellini), drained
  • 2 cups unsweetened almond milk
  • 2 Tbsp white miso paste
  • 2/3 cup nutritional yeast

Put carrots, potatoes, onions, broth/water and beer in a large soup pot. Simmer for 10-15 minutes until all vegetables are tender and some liquid evaporates.

Pour contents of soup pot into a blender. (You may need to do this in two batches so you have enough room. If you have a Vitamix, everything can go in.)

Add the beans, almond milk, miso paste and nutritional yeast. Blend well until very smooth. This will be thick, so you may need to stop and scrape the sides of the blender.

That’s it!

Vegan Beer and Cheese Soup

Vegan Beer and Cheese Soup

You can serve in a bread bowl, in a regular bowl, or as a dip for veggies or pretzels. Or why not try a fondue?

.   .   .

This was part of our “Football Foods” themed episode of our half-hour vegan cooking show, Save the Kales!, airing in Pennsylvania and online everywhere. New episodes each month.

Check back for our Vegan Hot Wings recipe!

 

EPISODE 5: HOME SWEET HOMEGROWN, Grow Indie gardens, The Joyful Elephant, Stir-fry Shepherds Pie and Vegan Breakfast Bowl

We travel to the Grow Indie test gardens to meet DIy gardener and book author Robyn Jasko.

In the kitchen, we make a Stir-fry Shepherds Pie with Wasabi Mashed Potatoes, followed by a breakfast or dessert of a Rice Bowl with Stone Fruits, Ginger and Cinnamon topped with an pretty pistachio garnish.

Finally, we meet Lehigh Valley nutrition coach Michelle of The Joyful Elephant, who helps people transition to a plant-based diet.

STIR-FRY SHEPHERDS PIE with WASABI MASHED POTATOES

  • 4 russet potatoes, peeled
  • 3 portobello mushrooms, chopped
  • 1 large yellow onion
  • 1 block tempeh, crumbled by hand
  • head of broccoli, florets cut into bite-size pieces
  • 1/4 green cabbage, chopped

Boil a pot of water on the stove, enough to cover the potatoes, and add salt. Boil until potatoes are soft, about 20-25 minutes. Drain and set aside to cool.

Add 1 Tbsp olive oil to a large pan, then add the onions and mushrooms. Let the onions get translucent, about 4 minutes. Stir to avoid the veggies sticking to the bottom. Add the crumbled tempeh to the pan, letting it brown and stirring so it doesn’t burn.

If the veggies are sticking to the bottom, add a little soy sauce or Bragg’s to loosen them up.

Add the broccoli and cabbage to the pan. Make the dressing (if you haven’t done so) and add that, stirring it through the veggies. Let veggies cook until broccoli is crisp-tender, about 5 minutes.

DRESSING/SAUCE for Stir-Fry

  • 2 Tbsp tamari/soy sauce/Bragg’s
  • 2 Tbsp olive oil
  • 1/2 Tbsp agave
  • juice of 1 lemon
  • 1 inch ginger, grated
  • 4-5 cloves of garlic, grated

Whisk everything together in a small bowl.

Vegan Stir-fry Shephards Pie with Wasabi Mashed Potatoes

WASABI MASHED POTATOES

  • 4 peeled, boiled potatoes, cooled off
  • 2 Tbsp water, with 1 tsp veggie broth base (or just veggie broth)
  • 1 tsp wasabi paste (more or less to taste)
  • pinch of salt

Use a potato masher to mash potatoes — or if you have a fancy mixer, use that! When potatoes are mashed, add remaining ingredients. You don’t need to add vegan butter or oil, but you can for a richer flavor.

Note: DO NOT EVER “mash” potatoes in a food processor. They get very gummy and are… awful.

ASSEMBLE the Dish

Turn oven to Broil. In a casserole dish, dump the veggie mixture and make an even layer. Add mashed potatoes on top. Add fresh cracked black pepper. Put the dish in the oven til the potatoes start to brown, about 10 minutes (but keep and eye on it, your oven may be different!)

—————-

Vegan Breakfast Rice Bowl with Stone Fruits, Ginger and Cinnamon

STONE FRUIT and GINGER CINNAMON RICE BOWL

  • 1 and 1/2 cups cooked brown rice (or grain of choice)
  • 2 peaches, chopped
  • 2 purple plums, chopped
  • 1/2 cup blueberries

DRESSING

  • juice of 1 lemon
  • 1-2 inches ginger, grated
  • 1 Tbsp agave
  • 1 tsp cinnamon
  • 1 tsp vanilla extract (use the good stuff!)
  • chopped pistachios to garnish

Add rice and fruits to a large bowl and mix. Add dressing and mix with rice and fruit. Get a handful of shelled pistachios,  wrap in saran wrap, and use a hammer (or heavy object) to gently crush them into pieces, and use them to garnish the bowls.

.     .     .     .     .

The People We Meet

Robyn Jasko of Grow Indie, and Home Sweet Homegrown with Jaime K of Save the Kales!

Meet Robyn Jasko, author of Home Sweet Homegrown  book and gardener extraordinaire! Robyn runs the Grow Indie test gardens in Kutztown PA,  and GrowIndie.com, an AMAZING website and resource for all things DIY/organic gardening.

Meet Michelle of The Joyful Elephant – Plant Based Nutrition Support. Michelle is a food coach and works with her clients to meet their health and dietary needs through education, hands-on work, and support to help people make a smooth transition into plant-based nutrition. Michelle is certified through courses from two of the top plant-based doctors, T. Colin Campbell (as seen in the film Forks over Knives), and Dr. Fuhrman of the Eat to Live program.

Michelle of The Joyful Elephant, and Jaime K of Save the Kales!

LINKS:

The Joyful Elephant facebook page

The Joyful Elephant website

Grow Indie facebook page

Grow Indie website

“Home Sweet Homegrown” by Robyn Jasko, book order site

COAL TOWN: My (vegan) Visit to Scranton, PA: The Fanciful Fox, GreenBeing, and Eden Vegan Cafe

One perk of having a comic for a boyfriend is that he sometimes gets free rooms when he performs out of town – and if I arrange it correctly, I get to go too! I grew up in Wilkes-Barre, PA (Kingston, specifically) which is just a stone’s throw away from Scranton.

Chick’s Diner, Scranton PA

Scranton “The Electric City” is undergoing the same young, creative revitalization that I love about my current home in the Lehigh Valley. Small businesses, music and DIY efforts have continued to pop up all over the city in the past several years.

Beautiful old sign downtown.

But there’s a bonus for vegan-folks: there is a stretch of Adams Ave., downtown, that is a tiny vegan mecca. A record store, next to an all-vegan cafe, next to a tattoo shop with vegan ink, next to a boutique that sells fair-trade items and handmade vegan bath and body products. Who would have thought!? Scranton! Giving Portland a run for it’s money!

We got into town just in time to grab some dinner at Eden – A Vegan Cafe. After running into a friend from Bethlehem (small world, eh?) I took my indecisive brain to the menu board to choose something for dinner. It is such a luxurious novelty to be able to order anything on a menu, as is. I went with a pizza with black olives, spinach and chicken and Ryan got an “Elvis burger” with housemade burger patty, tempeh bacon and cheddar cheese. I don’t know if we stopped to breathe or even chew.

Eden – A Vegan Cafe in Scranton, PA

We went back for lunch the next day and Ryan got a chicken + steak cheesesteak and I had an Italian hoagie. An Italian hoagie! So simple, yet so nostalgic. I remember my elementary school used to do “hoagie sales” (oh, Wilkes-Barre, I love you and your quirks) and it was always the best lunch for a bunch of hungry third graders.  Eating lunch that day was a quiet little moment of connecting to my childhood, through food (a hoagie no less!) near my hometown.

Bonus: The employees and owners are the sweetest potatoes! Incredibly kind and friendly, they help to make the atmosphere welcoming and upbeat.  Ryan hasn’t stopped talking about it, and I can’t wait to go back… Or convince them to open a location in the Lehigh Valley (pretty please with Vegenaise on top!?).

After spending the next morning having lunch with my (super-awesome) Mom, we went back to swim at the hotel, spent a little time flopped across the huge bed reading, and then went back to town.

GreenBeing is a beautiful shop that sells vintage + handmade items. Repurposed accessories, a great selections of men’s and women’s vintage clothes, art, housewares and jewelry can be found here, in addition to some absolutely awesome classes you can take through the shop if you’re a local – anything from screenprinting to bookbinding.

GreenBeing in Scranton, PA

Next door, I got to see a dear friend Amanda, who is co-owner of The Fanciful Fox (along with her sweetheart Mom, Kathie). I met these two at Vegetarian Summerfest 2011 and instantly fell in love with them. Their presence alone is calming yet energizing, and I can honestly say they are two of the kindest, nicest people I’ve ever met.

The Fanciful Fox in Scranton, PA

The Fanciful Fox carries only fair trade and vegan items: gorgeous purses, modern necklaces, coffees and teas, but the real bounty is found in the bath and body products Amanda and Kathie make in-house. Bath fizzies, lotions, candles, linen sprays, bar soaps, shampoo and conditioner… they have a little empire of ethical goodies.

Amanda, Trixie (tiny dog!) and me outside The Fanciful Fox.

… and if you can’t make it Scranton, you can still order from their shop online.

Saturday evening I was contacted by Lisa, a Save the Kales! supporter who has been so incredibly encouraging since we found each other over the last year. Sometimes, out of the blue, just when I’d need it most, I’d get a sweet email from her which would rejuvenate me and get my swirling brain back on track.

Lisa and me. Twins!?

Hercules, the manatee-dog. I think I left a piece of my heart with him.

We hadn’t met in person yet, so I was beyond happy to go to her house and meet her! There, we sat for hours at her table with her husband and all of their wonderful dogs and cats, laughing, talking about ideas for the future, sharing stories, eating nutritional-yeast covered popcorn, plums, and imbibing in homemade wine.  It was a truly lovely evening and I do feel as though I’d known them forever. (Thank you, both.)

I am so full of gratitude for a wonderful weekend reconnecting with friends, family, familiar city streets and new joyful discoveries. If you’re ever in Scranton, I hope you’ll stop by Adams Ave. and say hello to these wonderful people bettering their community and the world through compassion. 

Take-home goodies:

  • Autumn whipped body butter (it smells like October!), and men’s facial serum and beard oil, from The Fanciful Fox
  • Color-blocked bamboo mixing utensils made by The Kitschy Kitchen, from GreenBeing
  • Full bellies from Eden Cafe (not pictured)

Find these places on Facebook: The Fanciful Fox / Greenbeing / Eden – A Vegan Cafe

MIXED BERRY PUDDING: Pretty and Tasty Pudding with Five Ingredients

Grocery shopping is always incredibly inspiring when it comes to developing new, simple recipes. At the moment I’m boiling some dried fava beans (I’ve never used them, they’re HUGE!) and have a few cooking projects going in the kitchen while I work on various writing assignments due this week.

Last night was special because Ryan and I were both and decidedly finished with work by 8pm, which is truly record time to end a work day, by leaps and bounds. I cooked up a three course dinner, lit a million candles, adorned the table with fresh flowers and two big ol’ glasses of wine.

I hadn’t thought about dessert beforehand and needed to use what I had on hand: I had picked up some berries from the store and had silken tofu in the pantry, and have made berry puddings in the past using those as a base. A few minutes flipping through cookbooks and browsing the internet, I found a super simple (E-A-S-Y!) recipe for a vegan berry pudding. 

Vegan Mixed Berry Pudding

MIXED BERRY PUDDING

  • 5 Tbsp agave nectar
  • 5 Tbsp water
  • 12 oz. fresh berries (I used 8 oz. strawberries, 4 oz. blueberries, or about half a container of each)
  • 1 pack silken tofu (make sure it’s silken!)
  • tsp lemon juice
  • pinch of sea salt

Add the agave, water, and berries (I sliced the strawberries in halves or thirds) and bring to a boil, then allow to simmer on low heat until berries start to get syrupy, about 5 minutes. Remove from heat and allow to cool for about 10 minutes.

In a blender, add the silken tofu, berry mixture, lemon juice and salt, and blend on high until everything is whipped together.

Pour mixture into individual cups or a large bowl, and allow to cool in the fridge. (I put it in the freezer for it to cool faster, and the sides started to freeze and become sort of like a frozen cream pop. I think I liked it better as a pudding texture, though.)

Once cooled, top with fresh fruit for garnish.

Make this for someone you love and enjoy!

PS – Can I just rave again about the colors of fresh produce? My gosh, the colors!

Updating “Lehigh Valley” Tab For an Easy Resource to Local Eateries

I’m doing a little maintenance over here… Check out the beginning of the list of local restaurants and food spots in the area.

Check out the LEHIGH VALLEY tab at the top of this page, or click here

This will continue to evolve and be updated, and I’m still going through back entries to add them. If you have a favorite spot that’s not listed, feel free to take some photos and write a review and I’ll share it here!

In the spirit of STK! I’d like to keep reviews positive: let’s talk about the places we’d want to go.