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.

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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

 

Raw Pineapple Upside Down Cookies

Take all the tastiness of pineapple upside-down cake, and make a healthier, no-bake, raw vegan version! Note that raw cherries would make this a truly raw dish, but you can find vegan maraschino cherries in stores or online. I think they taste a little more old school that way.

INGREDIENTS

  • 1 cup cashews (crumbled in food processor)
  • 3/4 cup dried pineapple (blended in food processor)
  • 3/4 cup dried dates (blended in food processor)
  • 1/4 cup raw sesame seeds
  • raw coconut flakes (about 1/2 cup)
  • cherries, raw or maraschino

Put the first four ingredients into a mixing bowl and mix well with your hands to create a “dough”. Roll the dough into small balls, then roll in  a plate of dried coconut to coat. Use your thumb to press into the balls and create a small space to put 1/2 of a cherry. Ta-da!

Want more videos? Watch here:

 Thai Mushroom Lettuce Wraps | Chipotle Sweet Potato Salad | Ultimate Buddha Bowl

AVOCADO AND COCONUT ICE CREAM: With Cilantro and Jalapeño

Avocados and coconut are proof that maybe that little blonde boy knows his stuff and Heaven IS for real.

In this recipe, I blend them with fresh cilantro and just a touch of jalapeno pepper for a sweet and savory vegan ice cream! No ice cream machine is needed – just a blender, a shallow dish, and a freezer.

Let’s do this.

 

Ingredients

  • 1 avocado (just the flesh/green creamy part)
  • 1/2 cup coconut cream (the thick creamy stuff at the top of the can)
  • 2 TBSP coconut oil
  • 1 TBSP maple syrup
  • dash of salt
  • 1/2 TBSP packed fresh cilantro
  • 1/2 jalapeno pepper, seeds removed (add more or less to taste)
  • zest of one lime (optional)

Add all ingredients to a blender and blend until smooth. Scoop ice cream base into a shallow dish and spread out evenly. Put in the freezer for at least 1-2 hours.

If ice cream is too hard to scoop when you take it out of the freezer, let it sit on the counter for a few minutes to soften. Garnish with lime zest.

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– Watch more episodes of Save the Kales! right here –

xo

 

Coconut Almond Crusted Cauliflower with Red Pepper Curry Sauce

You can see all segments from this episode of Save the Kales! on our YouTube Channel.

I was thinking about writing some quips and anecdotes to entice you to make this recipe, but seriously? IT’S SO GOOD. And super easy, as you can see. So gather the ingredients (many are simple pantry staples) and preheat your oven. This is a good one to share with friends, as pieces can be cut smaller for snack-size bites. This is vegan, soy-free, and can be made gluten-free.

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COCONUT ALMOND CRUSTED CAULIFLOWER

  • 1 cup flour (*use a gluten-free flour if needed)
  • 1 cup almond milk
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 cup raw almonds
  • 1 cup shredded coconut (NO sugar added)
  • 1 head of cauliflower

Heat oven to 425 degrees.

Add first five ingredients to a bowl and whisk together to make a batter.

In a food processor, grind almonds to small crumbles and put in a bowl. Add coconut to the almond crumbles. Put the mixture on a flate plate or tray for easy coating.

Slice cauliflower as you would slice bread, into large but thin slices. (See video above)

Dip cauliflower into the batter, shake off excess, then place in the almond and coconut mixture on both sides to cover. Lay slices on a baking tray and bake for 20-25 minutes.

RED PEPPER CURRY DIPPING SAUCE

  • 2 whole roasted red peppers
  • 1/2 cup coconut milk
  • 1 clove garlic
  • TBSP tomato paste
  • 1 tsp curry powder
  • pinch of salt

Blend everything in a food processor until smooth.

coconut almond cauliflower

You can find more Save the Kales! online: Facebook | Twitter | Pinterest | YouTube

And don’t miss Fresh Perspectives with Jaime K, my bi-monthly column in Lehigh Valley Style magazine

Orange and Fennel Salad with Avocado

The past several weeks have seemed like the weather-equivalent of Eeyore: sad and gray.

If you need a burst of fresh, sunny brightness, try this orange and fennel salad. Juicy citrus and crunchy raw fennel will, at least for the moment, transport you to an afternoon of running through spinklers and strolling through Farmer’s Markets.

 

Orange and Fennel Salad

Vegetables

  • 2 raw fennel bulbs, sliced very thin (use mandolin if you have one)
  • 6 navel oranges, all but one peeled and sliced into chunks
  • zest of one orange
  • 1/2 red onion, sliced thin
  • 1 avocado, cubed
*Note: A mandolin is not necessary, but it’s a great time to use one if you have it. If not, carefully slice veggies as thin as you can with a knife.
Add all but one navel orange to a large bowl. Put one orange aside to use for the dressing.
Dressing 
  • 2 TBSP olive oil
  • juice of 1 orange
  • 1 tsp dijon mustard
  • fresh ground black pepper to taste
  • chopped fresh parsley for garnish
Whisk in small bowl, pour over vegetables, and mix.
orange and fennel salad

Watch more episodes of Save the Kales! online (click here)

PUMPKIN CHIA PUDDING: It’s Like Instant Tapioca Pudding!

“Yes, these are the same seeds you may have spread atop a ceramic sheep at some point in your life.”
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You can find a hundred posts about the wonders of chia seeds (dare I say, it’s the kale of 2013?), so I’ll just share this quick recipe, great for a chia seed beginner!
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This is very kid-friendly since you “cook” it by mixing stuff together. Easily altered to whatever flavors you’re enjoying at the moment: add dried fruit, play with spices, maybe live on the edge and add some dairy-free chocolate chips! Just remember the basic ratio of 1:3, 1 part chia seeds to 3 parts liquid base (almond, soy, coconut milk, etc).
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PUMPKIN CHIA PUDDING
  • 1/4 cup chia seeds
  • 3/4 cup sweetened vanilla almond milk
  • 1/4 cup pumpkin puree
  • dash of pumpkin pie spice
  • sweetener if needed (maple syrup, agave nectar)
 Mix chia seeds in a bowl with almond milk. Stir every few minutes for about 20 minutes until it has gelled. Mix in remaining ingredients.
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You can garnish with shredded coconut (shown below).
pumpkin chia pudding
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pumpkin chia pudding
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Save the Kales! is Nominated for an EMMY!

Yeah, like… an EMMY Emmy.

I had no idea that the wonderful Matt submitted our show the Mid-Atlantic Emmys, then snuck off to Philly last night for a ceremony where nominees were announced. Around 9pm I was minding my own business at home with the dog when I got a text telling me I need to look for a fancy dress, because I had just been nominated in the TV Host category.

save the kales emmy awards

Now we get to say things like this: “Save the Kales! is an Emmy nominated show.”

Thanks to Dustin at LehighValleyLive.com for this article about STK! and other nominees!

 

Save the Kales TV: One Year Passed… and a BIG ANNOUNCEMENT!

Last week we taped the cooking segments of our thirteenth episode, the first episode of the second year for the Save the Kales! TV show.

Wow.

With impeccable timing, Vance Lehmkuhl (writer of V for Veg column for The Philadelphia Inquirer and Philly.com) called to interview me for an article about Vegan TV shows. I love that the column is about multiple shows – plural, thankyouverymuch – because that many exist now (!!!), and it’s an absolute honor to be included among the much-anticipated Vegan Mashup, shows by Christina Pirello, and The Vegan Black Metal Chef (who, by the way, is the nicest guy ever, and before STK! aired it’s very first show he somehow found out about it and and found me online and wrote, “Just make it whatever YOU want it to be, and it will be a success”.)

You can read the article here: TV Dinners, the Vegan Way

And STK! has some exciting news, and since it’s officially in print I can finally share it:

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It has been so hard to keep this a secret!

IT’S TRUE. Save the Kales! episodes will start to air in Seattle & parts of Canada, to a potential audience of over two million households. That number typed out looks like this: 2,000,000. *gulp*

I’ll give more info as everything unfolds, but if you live there or have any friends in Seattle, put in a good word for us, will you? I’m excited about it airing in Canada since I already sort of have the accent, eh?

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Our show, the Little Show That Could, has come a long way in the first year. I’ve had some chuckles with the crew about that first episode (parts of it cringe-worthy), the way creating each DIY episode completely on our own has been such a wonderful lesson in getting more comfortable talking on camera, slowing down, tightening the editing, bringing in more cameras, utilizing help of assistants and interns… and I’ve made some very, very good friends.

There's his name in the credits! Yay, Matt!

There’s his name in the credits! Yay, Matt!

Matt is my right-hand-man, and without his help the show would not exist. He’s a co-producer, the main camera man, the director, and editor. It’s a shame you don’t get to see him in every episode because he puts a tremendous amount of time and work into every single one.

A few days ago, I received this email from Matt (shared with permission):

“This past Wednesday I was reflecting on the fact that the STK! show was a year old.  I was thinking of how the quality keeps getting better, how it seems to be growing in popularity and all the positive things that have come out of it.   Then I realized something that came out of the show I hadn’t considered…it’s been slowly changing me too.
 
Obviously, since my daughter came along eight months ago, my whole role in life has been re-evaluated, re-organized and restructured.  All though it has all been wonderful it hasn’t always been easy.  Somehow, Save the Kales! became this goal…something positive, something that I felt needed to get out to the world…something that would make people more empowered about themselves and happy about who they are (or in my case, happy about who I was becoming).
 
I’m a pretty sure I’m a different person than I was a year ago.  I know a big part of that is my daughter, but I know it wouldn’t have been such a positive, empowering change if it wasn’t for Save the Kales!  My transition into fatherhood has been eased a little bit and I’m not as afraid moving forward….and I’m also finding myself eating a lot healthier then I did a year ago 🙂
 
So, as I was saying, this past Wednesday I was reflecting on all of that and and then suddenly the universe threw me a surprise, as it does from time to time.  The blog you wrote at the 10th anniversary of your father’s passing popped up on Facebook somewhere.  I only knew what you had told my wife and I in the past, but I had never read the post.  I was reminded of a lot of things…emotionally and spiritually…and was very touched.  It also reminded me of why we started the show in the first place.  You’re a very good, honest person that exudes positivity and somehow makes people comfortable with themselves at the same time.  I know we saw that spark in you and thought, “other people need to experience this.”
 
I know life isn’t always easy and we still have a ways to go with the show, but you should be very proud of yourself…you can and ARE changing peoples lives for the better.  There is far too little good in the world that gets exposed and I feel it is our mission to get more good out there to the public.
 
With that all being said…thank you, thank you, thank you.  I’m glad there are people like you in the world and I’m very excited that we’re working with you to make it better.
 
  Happy 1 year STK!TV”
Me, Sarah and Matt thee Christmases ago because I can't find a more recent photo of the three of us together (!). THEY MAKE DREAMS HAPPEN.

Me, Sarah and Matt three Christmases ago because I can’t find a more recent photo of the three of us together (!). THEY MAKE DREAMS HAPPEN.

And it’s true. We make this show because we believe in it. 
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Listen, if I was a painter, I’d paint. If I was a musician, I’d make music. Or draw, or sculpt, or create whatever it is my abilities lent themselves to in order to do the work that expresses our mission: be kind to yourself, animals, and each other.
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…As it is, we have equipment and an outlet to make a show on TV and we do our best to make it welcoming and informative while being friendly and inclusive. We make a show because that’s what we can do. We recently got a new sponsor who reached out to us because “the show isn’t pretentious, and [they] like that”. What a compliment!
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At the end of the day, this isn’t about me, or Matt, or our crew. It really is about wanting to make some positive difference, in whatever way we can, however big or small that turns out to be. Doing something is better than doing nothing. And when I run into people at the supermarket who say “Excuse me, do you host that Kales show?” or get emails from people who are, at the very least, incorporating more vegan meals into their cooking, it’s proof that what we do matters. (“We”, as in, all of us. You too.)
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On the set of our third episode, performing the ritual of clearing kitties out of the kitchen.

On the set of our third episode, performing the ritual of clearing kitties out of the kitchen.

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Thank you for watching or reading or supporting Save the Kales! in your own way, and supporting what we stand for. Matt said, There is far too little good in the world that gets exposed, and I feel it is our mission to get more good out there to the public.” Yes, yes, a thousand times YES.
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We’re so happy to continue to do just that.  Cheers to Season Two and heading to the west coast! xo
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… and this outtake video of our second episode, because it makes me laugh every time I see it, and who couldn’t use a good, contagious laugh?

 

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HOT ROASTED CABBAGE WEDGE SALAD: Healthful Vegan Winter-Inspired Twist on a Wedge Salad

Here’s our latest video, produced exclusively for VegNews TV via Vegnews Magazine. I love those guys.

INGREDIENTS

  • 1 head of cabbage, cut into wedges through the core
  • 1 yam or sweet potato
  • 1 apple (honeycrisp is the BEST!)
  • olive oil
  • salt + pepper
DRESSING:
  • 1 Tbsp. dijon mustard
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. maple syrup (the real kind!)

TEMPEH BACON:

  • 1 block tempeh, thinly sliced
  • 2 Tbsp. olive oil
  • 2 Tbsp. tamari
  • 2 Tbsp. maple syrup
  • 1 Tbsp. smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 liquid smoke
CANDIED SEEDS/NUTS:
  • vegan butter melted in a pan, about 2 Tbsp.
  • enough brown sugar to make a carmelized paste
  •  about 1/2 cup of sunflower seeds (or nuts of choice)
  • a dash of allspice

Heat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the cabbage wedges on the sheet, then lightly brush with olive oil. Season with salt and pepper. Roast in the oven until starting to brown, about 25 minutes.

Cut the yam and apple into small dices. You can leave the peels on. Put them in a bowl with a small amount of olive oil to coat. Spread evenly on a baking sheet, and add it to the oven with the cabbage when you have 15 minutes left of cook time. (Both should get done at the same time.)

To make tempeh bacon, dd the tempeh to a shallow dish with a lid, and whisk all marinade ingredients together. Pour over the tempeh, and marinate in the fridge while veggies finished roasting (or overnight if you want to make this ahead of time.) When ready, pan fry until crispy.

For the candied seeds, melt the vegan butter in a pan on low heat. Add brown sugar and mix until it’s thick and caramelized. Add seeds and stir to coat – add more seeds if mixture is still really wet. Add a dash of allspice, and spread mixture out on a sheet of wax or parchment paper to cool.

To make the dressing, whisk the mustard, balsamic vinegar and maple syrup together in a small bowl.

When all components are ready, plate by putting the cabbage on the bottom then topped with the tempeh bacon, then the apple and yam mix. Finish by drizzling some dressing over the dish and top with the candied seeds.

Save the Kales! Vegan Cabbage Wedge Salad

There you go! This makes an awful lot of food, and would be a great addition to a Holiday meal or potluck. Enjoy!

(Allegedly) Raw Marinated Mushrooms and Kale with Walnut Cheese

If you’re trying to eat healthier, but still want a filling comfort-food meal, give this a try! You can watch the whole half-hour episode by going to this Youtube Playlist.

rawmushrooms and kale  I wanted to make this recipe after hearing someone talk about a walnut-based vegan “cheese”. It’s one of those recipes with simple, tasty ingredients that can’t help but be delicious when they are combined.

Watch the video:

Mushroom Marinade

  • juice of 2 lemons
  • 1/4 cup olive oil
  • 1/8 cup Bragg’s Aminos (or soy, or tamari sauce)
  • 3-4 cloves garlic, minced
  • *1 tsp. maple syrup or agave, added later only to the kale!

Veggies

  • 4 large portobello mushroom caps
  • 4 cups packed kale, torn into bite-size pieces (or as much as you have in a bunch)

In a small bowl, whisk together marinade ingredients except maple syrup. Use the 1/4cup measuring cup and scoop out some marinade, then set aside for later use.

Use a damp paper towel to wipe the dirt off the top of the mushroom caps (this cleans them). In a rimmed baking dish or tupperware container, place the mushrooms gill side up. Brush the marinade into the mushroom gills, then place in the fridge for  at least 1-2 hours.

Get a large mixing bowl, and add the raw kale to the bowl. Pour the reserved mushroom marinade over the kale, and add the maple syrup. Use clean hands to massage the marinade into the kale for a few minutes, and kale will break down in size.

Vegan Walnut Cheese

  • 1 cup walnuts
  • 1/2 cup tahini
  • 1/8 cup miso paste
  • 1/8 cup water

Blend all walnut cheese ingredients in a food processor until it’s a chunky spread consistency.

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Raw Marinated Mushrooms and Kale with Walnut Cheese

Raw Marinated Mushrooms and Kale with Walnut Cheese

I plated the dish with the kale on the bottom of a large platter, topped with the mushrooms gill side up, and then filled the mushrooms with the walnut cheese. You can garnish with kalmata olives, sesame seeds, or smoked paprika. 

… and if you’re looking to make some healthy changes in the New Year and want to eat more plant-based dishes or go vegan but don’t know where to start, I’d love to work with you!