EPISODE 3: Vegetarian Summerfest, Graphic Design, Sandwiches and Raw Pie

I hope you enjoy Episode 3 of Save the Kales!

Just a heads up! These sandwiches have a lot of components – you can make most of them the day before, then simply assemble and broil when you are ready to eat. Once you know how to make the different elements, you can use them in other recipes, of course.

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In this episode, view the “kale cam” video diary from my attendance at Vegetarian Summerfest 2012, including clips from some of the most inspirational authors, speakers, and activists in the plant-based movement.

Back at the kitchen, we make one heck of a sandwich: tempeh bacon, caramelized onion, roasted pears and a walnut-carrot spread topped with melted vegan cheese and broiled to a gooey perfection. Follow up this sweet and savory dish with a healthy, ripe raw berry pie using three kinds of fresh berries and an almond-coconut crust.

Finally, meet Save the Kales! graphic designer (among other things!) Christian Weber as he shows off the Bethlehem Vegfest 2012 posters.

Note: I will be posting longer clips from some of the talks/speakers very soon, as well as a full Summerfest wrap-up. Stay tuned!

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Tempeh Bacon

  • 1 block tempeh
  • 2 Tbsp olive oil
  • 2 Tbsp tamari (or soy sauce or Bragg’s)
  • 2 Tbsp pure maple syrup
  • 1 Tbsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp liquid smoke
Cut tempeh into very thin strips (use the whole block). Put the strips in a container with a lid. Use remaining ingredients to mix marinade in a bowl, then pour over tempeh. Put the lid on the container and led it marinate in the fridge, turning the container every few hours or overnight. When you are ready to make tempeh bacon, spray some cooking spray in a pan and add the bacon so it’s not overlapping (may not be able to do it all at once) so the bottom will brown and crisp, then flip over so the other side side gets brown.
Carrot Walnut + Cinnamon Spread
  •  1/2 cup carrots, roughly chopped
  • 1/2 cup walnuts
  • 1 Tbsp cinnamon
  • 1 Tbsp brown sugar

Put carrots in the oven at 350 until they are soft, about 25 mins. Set aside to cool. Add all ingredients to a food processor, stopping to scrape down the sides, and blend until a thick spread is made. (Add a little water if you need to move things along in the processor.)

Caramelized Onions

  • large white onion (you can use red!)
  • 1 Tbsp olive oil
  • dash of salt

Cut onion in half, then thinly slice into half-moons. Toss in a pan with olive oil. Put on the stove on a high heat until just starting to brown, then bring the heat low. (You want them to brown, not burn.) Stir in the pan every few minutes to slowly caramelize. Add the salt at 10 minutes of cooking. At about 30-40 minutes, a minute before you take the onions off the stove,  add the brown sugar to help caramelize and flavor onions. Take onions off the stove and set aside.

Browned Pears

  • 1 bosc pear, thinly sliced (remove seeds)
  • 1 tsp vegan butter

Put pears with butter on the stove on a medium heat until pears start to brown and get soft.

… FINISHING THE SANDWICH

  • nice bakery rolls (no eggs/milk!), sliced in half
  • Daiya mozzarella piled high on top of everything else!

Turn on the broiler. Put the bottoms of the rolls on a sheet pan and start building the sandwiches using all of the above components, topping with vegan shredded cheese. Put a nice smear of the sandwich spread on the top half of the rolls, and put those on the pan.  Put in the broiler for 3-4 minutes until cheese gets melty. Don’t burn the bread!

Tempeh bacon, caramelized onion and pear sandwich.

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CRUST
  • 2 cups soaked raw almonds (almonds soaked in water overnight)
  • 1 cup shredded coconut (unsweetened)
  • 1/2 cup raisins
  • juice of 1 lemon
  • 1 tsp. cinnamon
  • 1/2 tsp nutmeg
Add everything to a food processor and blend until crumbly and sticky. (You can use a little spray oil on your pie pan to help cut the slices out easier.) Push the crust into the pan, working it against the sides and bottom evenly.
FILLING
  • 2 cups berries of choice (mixed, all one kind, whatever! I used blueberries, blackberries and raspberries)
  • 1 cup frozen peaches
  • 1 Tbsp. agave or maple syrup
Put about 1 cup of berries aside so you can use them to top the pie! (Or omit this step.) Put the rest of the ingredients in the food processor and process until smooth. Pour into the pie crust, and put into the fridge for a minimum of two hours (a few more is better). This will allow the berries to naturally gel together.
When you are ready to eat, toss the saved berries in a bowl with 1 tsp liquid sweetner and 1 tsp water to make a simple glaze to make them shiny, then top the pie with them before serving!

Raw triple berry pie with coconut almond crust.

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Bethlehem Vegfest will be held on Sept. 8th, 2012 from 11am-6pm on Bethlehem’s southside greenway! This is a FREE event with cooking demos, food, speakers, animal adoption groups, live music, a kid’s corner, vendors, and so much more.
Last year was the first event with over 10,000 (ten thousand!) attendees.  Stay updated by following the FACEBOOK PAGE and I’ll be sure to give more updates as it gets closer.

Bethlehem Vegfest 2012 poster by Christian Weber.

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Bethlehem Vegfest Makes Life Better (Really).

A few nights ago, I was working at my part time job in a bookstore and talked to a customer purchasing the DVDs of Food, Inc. and Forkes Over Knives. I told her I had just been on a discussion panel for the latter, to which she happily chirped, “So have you heard about Bethlehem Vegfest? It’ll be next Saturday!”

You can’t imagine what a great feeling it is when complete strangers excitedly tell you about an event that you have been helping to organize for several months.

I see the posters everywhere. Businesses, public bulletin boards, the newspapers… I’ve even seen some hanging in the windows of people’s homes. Every time someone talks about it, posts it online, wants to do an interview for an article, it spreads the excitement for something that — stay with me now — has the power to change the world, change lives.

Let me explain.

It’s not simply about the lives of animals that are spared by choosing a plant-based diet or simply choosing more veg dishes, not just about making a positive environmental impact (by making much less of an impact), not just about the way treating your body well makes your mind feel better, too…

What is, for me, maybe the most exciting thing is the way it has been embraced by the community. There has been nothing but support and enthusiasm for this event from local people and businesses who have only asked “How can I get involved?” from day one.  The desire to make more of ourselves can resonate in our lives and in us, and we can continue to create positive change in ways that ripple farther than we can see.

I’ve told you my story. About two years ago I was considering a move to somewhere else in the country, anywhere else, to escape from myself and from a town I had been deceived and told had nothing here for people like me. If we wanted to find a creative community, or things to do, or art or music or food or interesting people or a career to be passionate about, we had to leave.

Sabrina Ward Harrison

My choice to stay was deliberate. My choice to change the way I thought about this place and my life has only lead me to experiences I could never have thought up back when I was planning an escape. So much is about perception – we see what we choose to see. And one of the biggest lessons learned has been: we can make our own lives. And it seemed a lot of us started to open our eyes wider at the same time.

When the Downtown Bethlehem Association asked if I’d like to be a co-organizer for Bethlehem Vegfest, I was humbled and honored. Part of the mission of my work and this blog is “Cooking, Community and Compassion” – and “Community” is so much more than a physical space of people who live together. It is about action: working together to better and improve that space because it is where we live our lives, together. 

To me, Vegfest is a manifestation of the desire for something new in a town that embraces it’s history. We are forward thinking people, and we are in good company.

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INFO/LINKS:

Bethlehem Vegfest on Facebook

Article about Restaurant Week (NOW until Sept 10th) from Lehigh Valley Live

Article for Laini’s Little Pocket Guide website

… and check out the current issue of The Mix free weekly paper! (out NOW through Sept. 14th)