Tuesday, September 17, 2013

Vegan MoFo 2013: Joni Represents Whole Foods at the Taste of Laguna Wednesday September 18



On Wednesday, September 18, I will be representing Whole Foods Market, Laguna Beach at the Taste of Laguna food festival. Our store will be presenting 2 dishes, and I am presenting the vegan one.  Because this is a store sponsored event, I used ingredients easily purchased at the store.  I am sharing this recipe, along with giving away a $25 gift card to Whole Foods Market, paid for out of my very own pocket.  (Just follow the prompts in the widget below to enter.  Sorry, this one is only open to US residents.)

Herb Goddess Chik’n Salad over Grilled Crostini smeared with Herbed Aioli
and topped with Pickled Onion and Fennel Relish

I love Whole Foods, and not just because I work there.  I have been shopping and eating at Whole Foods long before I worked for the company.  I know many vegans have a problem with Whole Foods because they do sell and serve meat and dairy.
 I just want to let you know that since I began working there, I have been counsel to many a beginner (and veteran) vegan, showing them the ropes, offering advice and recipes, showing off the coolest and best vegan products, and being a pretty darned good representative of the cause.  Besides, for many people, Whole Foods is just about the only place where one can buy many of the specialty vegan convenience foods that are now on the market. So it is with great pride and pleasure that I share this recipe with you.




Herb Goddess Chik’n Salad over Grilled Crostini smeared with Herbed Aioli and topped with Pickled Onion and Fennel Relish
This delicious herb infused open faced sandwich is perfect for casual entertaining, brunches and luncheons. All of the components can be made ahead of time making assembly on the day of your event a snap. This recipe is great for everyone, meat eaters and vegans alike. Beyond Meat Chickenless Strips are so realistic that no one would know they weren’t real chicken unless you told them!

For the Pickled Onion and Fennel Relish:
1 white onion, paper thin julienne cut
1 bulb fennel, paper thin julienne cut
½ cup rice wine vinegar
2 tablespoons sugar

For the Herb Goddess Chik’n Salad:
2 packages Beyond Meat Chicken Less Strips (available in the dairy aisle), plain or grilled
4 stalks of celery, finely chopped
1 red onion, diced
1 clamshell (3/4 ounce, or 21 g) local Kenter Canyon Farms organic chives, chopped very fine
1 clamshell (3/4 ounce, or 21 g) local Kenter Canyon Farms organic chervil (or flat leaf parsley), chopped very fine
1 clamshell (3/4 ounce, or 21 g) local Kenter Canyon Farms organic tarragon, chopped very fine
1 ripe avocado, peeled and mashed well with a fork
3 tablespoons (45 ml) lemon juice
1 cup (235 ml) vegan mayonnaise, such as Follow Your Heart’s Vegenaise
Salt and pepper to taste.

For the Grilled Crostini:
2 crusty La Brea French baguettes, or other crusty bread
Olive oil, for brushing
Salt and pepper

You will also need a few handfuls of Kenter Canyon Farms Wild Arugula

Method for the Pickled Onion and Fennel Relish:
Place thinly sliced onion and fennel in a re-sealable plastic bag.
Add vinegar and sugar. Shake to combine.
Allow to marinate overnight.
Keep chilled until ready to serve.

Method for the Herb Goddess Chik’n Salad:
To make the chicken salad, chop the Beyond Meat Chickenless Strips into small cubes and place in a large mixing bowl.
Add celery, and onion to the bowl.
In a smaller bowl, mix together chopped chives, chervil, tarragon, avocado, lemon juice, and vegan mayo.
Reserve ½ cup (120 ml) of the dressing to be used as the aioli for the crostini
Add remaining dressing to the chopped chickenless strips, celery and onion. Toss to mix.
Add salt and pepper to taste.
Keep chilled until ready to serve.

Method for the Grilled Crostini:
Preheat your grill or grill pan to medium high heat.
Slice the baguette in half lengthwise, and into 3 pieces across (you will end up with 12 total pieces) and brush the cut side with olive oil and season with salt and pepper.
Place the seasoned side fave down on the grill and grill until toasty and crisp.
Set aside until ready to serve.

Method for Sandwich Assembly:
Smear grilled side of crostini with reserved herb dressing.
Top with several leaves of arugula.
Add a generous scoop of Herb Goddess Chik’n Salad
Top with Pickled Onion and Fennel Relish

Yield: 12 open faced sandwiches

a Rafflecopter giveaway

41 comments:

Amey said...

awesome! congrats on representing Whole Foods. I hope your crostini are well-received! I have to say, I really like Whole Foods too. We have two really small WFs here in Santa Cruz. I mostly shop at the local HFS, but WF definitely carries some cool stuff that I can't find anywhere else in town. :)

Cadry said...

Your crostini are beautiful, and I like your use of fennel. It often gets forgotten. That's really awesome that you've had a chance to be a vegan ambassador to new folks who are curious and confused about where to start.

My favorite food splurge of the moment is coconut bacon. It makes anything that I add it to that much better. Actually, I bet it would be terrific on this crostini! :)

VeggieAmanda said...

Lovely pictures! I love whole foods! I have so many splurge items there like vegan make up or organic locally roasted chocolate bars, locally roasted coffee, the list goes on! This is an exciting giveaway!!!

Liza said...

My splurges are all drinks! Fancy coffee and beer are both must-haves to me.

Book and Cat Librarian said...

This looks so decadent and delicious!

A couple times a year, I splurge on Apple Sage Field Roast sausage!

Chasity Dix said...

My favorite splurge food to buy is vegan ice cream! It's a splurge for me because I can make banana ice cream at home for almost nothing and it's healthier, but sometimes you just need a little Nada Moo to get you through a Friday night!

Kyleigh said...

Mmmm - YUM! this looks amazing. My splurges are usually super foods like goji berries or kombucha.

Kb Roubal said...

hooks 15 year cheddar.... so pricy but so worth it...

Anonymous said...

My splurges are young coconuts and lucuma powder.

tamara said...

That recipe looks great! I didn't know you worked at Whole Foods--I worked there for years. Are you a demo specialist?

kelly g. said...

It's a toss-up between frozen pizza and ice cream!

Joni Newman said...

I am a Food Services Team Leader.

Elizabeth said...

Splurges are nuts, MimicCreme, Justin's dark chocolate peanut butter cups. As a vegan with a family full of people with food allergies, I feel incredibly lucky to live within 4 blocks of a Whole Foods...

Rose-Marie said...

A favorite splurge food would be some of the special cheeses. I love the foods at Whole Foods and look for sales and specials. There is much to learn about the cheeses and I like the bin with the small pieces, for a couple of dollars you try a new cheese!

Lizzie Bordello said...

My splurges usually come in the form of fair trade, organic chocolate bars of one kind or another... :)

Bianca said...

Fun giveaway!! I love Whole Foods too!!

Aimee Douglass said...

The hot and salad bars are definitely my "splurge" any time I go to Whole Foods. I tend to overload my containers because I know it's stuff I can only get there, so it definitely adds up when it comes time to check out :).

Em said...

The sea salt and vinegar potato chips from Trader Joes. I love these chips and get them every time I grocery shop.

Vegyogini said...

Thank you for this generous giveaway, Joni!

Terri Cole said...

I splurge on good (vegan) chocolate, faro, hemp seeds and cashews.

gaia (at) cinci (dot) rr (dot) com

Beedi said...

My favorite thing to splurge on would have to be popcorn tofu from wheatsville!

Shannon said...

I always splurge on Valrhona cocoa powder, fresh guacamole, & new vegan cheeses!

Anonymous said...

My favorite splurge food to purchase is any type of good fruit. It could be really ripe fresh pineapple or organic berries, sweet figs, etc.

KathyD

Rachel Hallows said...

Ooh, I usually splurge on all the things I can't get when I'm not in the US, like the newest mock meats and cheeses and vegan ice creams. $25 wouldn't last me long!

Dana said...

vegan mock chicken sandwich!!!

Kelly said...

My favorite splurge... hmm. Probably the occasional vegan candy bar! Go Max Go just kills me.

sarahhhhhh said...

i splurge on granola

Amanda Thomas said...

I like to splurge on Earth Cafe raw vegan cheesecake.

Anonymous said...

This dish looks so good. I love anything with fennel and Beyond Meat is delicious. Most recently I splurged on the new Kite Hill vegan cheeses. Could not find the alder though, which I hear is the best!

Joni Newman said...

Those PB cups are pretty amazing, right?

Joni Newman said...

I am guilty of $20 salads on a regular basis. Haha!

Joni Newman said...

Definitely a splurge! My favorite flavor is the CHerry Dreams, and a close second is the Cali Lemon. SO GOOD!

Joni Newman said...

I can't wait to try those Kite Hill cheeses! I haven't seen them in my locl stores yet, but I am constantly looking!

bitt said...

kale chips

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Anonymous said...

Beyond Meat! It is expensive but soooo good!

Courtney

Thomas Murphy said...

I love ice cream.

rounder9834 @yahoo.com

~ Cee ~ said...

Soy Curls, which aren't that expensive, I realize, but I usually buy in bulk and have them shipped, since I cannot find them locally, and it never makes sense to *just* buy one, little, lonely pack!

tamara said...

Awesome! I bet your store has an awesome and very vegan-friendly salad and hot bar : )

Anonymous said...

Salmon is my splurge food

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni