Friday, July 14, 2017

Fire Roasted Corn and Pepper Relish

You know what? Summer is my favorite season. Mostly, because I can do most of my cooking outdoors. Burgers, dogs, CORN, peppers, even watermelon tastes great on the grill. This relish is perfect to make alongside whatever else you happen to be grilling. It tastes great on its own with tortilla chips for dipping...but where it really shines is piled high up on top of your favorite veggie dog or burger!

Monday, June 26, 2017

Award Winning Vegan Buffalo Mac and Cheese

This past Sunday, I had the honor of being one of nine chef's competing in the first annual Mac Down LA! It was a super fun and super hot day in Pasadena, but the energy was on point! A few hundred folks came out to sample and vote for their favorite vegan mac and cheese...and there was some fierce competition. All of this, of course, for a good cause.

Sponsored by Vegan Outreach, the Factory Farming Awareness Coalition, The Shumei America National Center in Pasadena, and hosted by Gwenna Hunter of Vegans of LA.

Monday, May 1, 2017

Vegan 'Surf and Turf' Taco Plate

'Surf" Tacos made with seaweed infused rice, dilly tartar sauce, and radish relish.

This weekend I had the privilege and honor to do a cooking demo and prepare lunch for 300 dedicated community activists at the Crisis in the Oceans event which led up to the People's March on Climate Change in Irvine, California. Speakers included Jonathan Balcombe, Kate Mackey, and Gene Bauer! What an honor to be feeding these fine folks!

Monday, April 3, 2017

Carving Board Vegan Pastrami (I promise it's not meat!)

Oh, Pastrami! You are so salty and savory and fatty and just a tad sweet and taste magnificent with a big thick smear of deli mustard and provolone on toasty sourdough. My husband and I used to travel far and wide for a giant pastrami sandwich in our pre-vegan days, and the both of us really had a hankering for nostalgia.

We set out to recreate this old favorite at home using seitan and traditional pastrami spices. It had to juicy. It had to be tangy. It had to have that peppered crust. had to have that signature pink marbling. After all, we eat with our eyes first, and this had to look as authentic as possible. We wanted it to be like those artisan carving board sandwiches you see on all the food shows. You know, the ones they serve up at all the hipster gastro pubs.

Except ours, well, ours had to be vegan.

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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, or 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