VegInDC

It's been a while since I have updated this site. In March, Anne and I moved to Raleigh, NC. As we have been settling in, we have been enjoying some local vegan friendly restaurants. Thus far, we have been to Irregardless Cafe ,  Fiction Kitchen , and  Remedy Diner . Each of these places has a totally different vibe; but that's great. It's nice to have a few reliably good options when eating out. More updates and recipes to come!

The beginnings of my container vegetable garden for 2015. There is nothing that says summer more than fresh cucumbers, tomatoes, and basil. This easy and quick summer salad is derived from our local farm stand + our basil plant in the back! 

Thanksgiving is one of my favorite, if not my very favorite holiday. ​ Thanksgiving 2014 will be the third Thanksgiving cataloged on VegInDC. As I said last year , I think people who cook love this holiday because it allows you to meld tradition alongside adaptation. For me, that adaptation means turning a meal that is linked with turkey into a compassionate (and mostly gluten free) gathering. 

Whole Foods recently contacted me to see if I wanted to sample some new vegan cheese they are offering. Never one to turn down free samples, I agreed. We stopped by our local store to pick up some Kite Hill Artisnal nut cheeses.  Cheese is an interesting vegan predicament. I think many would be vegans are unable to give up cheese and that it remains as the sole non-vegan food item in their diet. Recent advances in faux cheese, like Daiya have made this easier. Daiya, for the most part, is great for many applications that require melting. They also make blocks of cheese that are pretty good to enjoy with crackers.

In honor of my one year anniversary last year, I wrote about some essential ingredients that no good vegan kitchen can go without. This year, in honor of our second anniversary, I wanted to share some thoughts about essential tools that I use in my kitchen. So without further ado, and in no particular order of importance, here are my  favorite gadgets:

Thanksgiving is one of my favorite, if not my very favorite holiday. Generally speaking, I think people who cook love this holiday because it allows you to meld tradition alongside adaptation. For me, that adaptation means turning a meal that is linked with turkey into a compassionate (and mostly gluten free) gathering.  And, let’s be honest, it’s just fun to make a whopping feast of food. Vegetarians (and vegans where the sides are safe) are used to being relegated to a plate of side dishes at Thanksgiving, and the sides are often the best part. But I also think it’s important to have a main dish, so this plan reflects that. I have had the luck of being able to cook our Thanksgiving meal for the past two years, so I have some of this process already down.  As the author of a food blog, the challenge is coming up with something new for you--tradition and adaptation! Organizing a Thanksgiving meal is a ton of fun, but it requires plenty of thought, planning, and advanced ...

I'm not sure what has gotten into me of late, but I have been baking a ton. Maybe its the change in seasons? Anyway, today I tried my hand at gluten free, vegan doughnuts.  You can't make something like that without consulting the Babycakes NYC recipe, which I did. I chose to use a simple Chocolate Glaze with Sprinkles. Simple and classic!

Tomorrow (June 1) people from all over the DelMarVa area will be attending the inaugural  Rehoboth Beach VegFest  (Epworth United Methodist Church, 9285 Holland Glade Rd., Rehoboth Beach, DE). This outdoor festival features engaging speakers, cooking demonstrations, vegetarian food, exhibitors, a kids’ area, a cupcake eating contest (yum) and more. If you have been to the DC or Baltimore VegFest, you can expect something similar up in Rehoboth Beach.

VegWeek 2013 is well underway, and there are some awesome deals to be had at local restaurants in Maryland and DC. It's especially exciting to see places not necessarily known for the veg-friendliness to be getting in on the game.

Anne and I recently discovered some new ketchups ('Chups). They are like ketchup except they substitute the tomato with other fruits. We weren't too sure how we felt about this at first. Doesn't everything need tomato something on it?! But we tried them recently and couldn't believe how much we loved them. We have been enjoying them with our chikn' fingers and tater tots as well as our veggie burgers. While we have just been using them as we would tomato ketchup, I am excited to use them as marinades for grilled tofu with veggies. (Warmer weather cannot come soon enough...)

This recipe also comes from my mom, who taught me much of what I know in the kitchen. The name, "Mama's Jelly", originates from a family story that actually has nothing to do with this recipe at all - but because its Thanksgiving, and this holiday has a lot to do with family and food, I will recount the tale here before we dive into the recipe.

A few weeks back I outlined by 2012 Thanksgiving Plan. Now that the big day is just around the corner, here are some links to the recipes (some modified to be Vegan friendlier than written) I am going to be trying this year: Tofurkey roast from Turtle Island Foods Mashed potatoes (garlicky, perhaps) Gluten free, out of the bird stovetop stuffing Roasted brussel sprouts Mushroom gravy Steamed green beans with almond slivers "Mama's" Cranberry jelly "Mama's" Applesauce Pumpkin pie with pecan crust Apple pie with streusel topping Skillet Cornbread I will be posting the recipes for the cranberry jelly and applesauce in the next few days! Stay tuned.

Anne has been rescuing animals for many, many years. While she started in the dog rescue world, she has recently taken on working in cat rescue as well. We have a bunch of sweet, wonderful kittens for adoption. If you are interested in any of these little guys, let us know!

This Saturday is DC VegFest at Yards Park at the Navy Yard. VegInDC is proud to be a sponsor of this year's event. Be sure to get to VegFest early and pick up your free bag (which contains a small token from us at VegInDC.) Last year we enjoyed a ton of free vegan samples as well as some awesome vendors. We will be sure to check out Vegan Treats  for some awesome doughnuts. Our dogs love Max & Ruffy's dog treats, a local company that makes organic and vegan dog treats.

Anne and I were fortunate to spend our honeymoon at The Greenbrier Resort in White Sulphur Springs, West Virginia. My grandfather suggested The Greenbrier to us and about a week later, we received a Living Social getaway deal. It was destiny! In addition to being "America's Resort," The Greenbrier has a fascinating history which excited and intrigued us. The resort is home to the infamous "Bunker"--a formerly secret underground complex designed to house Congress in the event of a nuclear attack on Washington. The resort is also known for its over the top Dorothy Draper decorating style and impeccable service, shopping, and spa.

The DC VegFest is an awesome and amazing outdoor festival celebrating the many wonderful opportunities to explore vegan cuisine in and around DC. This year VegFest is being held on Saturday, September 22 at Yards Park, 10 Water St., SE. VegInDC is excited to be taking part (check your swag bag) and we hope to see you there! In advance of the festival, DC VegFest is giving away an awesome looking vegan gift bag. You can be sure I have entered the contest and you should too ! Good luck!