Here are some photos to help catch you up with were we are these days. Vegfest was all day on Saturday, November 3 and one week later, Health B-4 the Holidays was Saturday, November 10.
|My Booth at North Florida VegFest, notice the new 'burnout' Elephant tees.|
The event planners included a scavenger hunt, run using text messages and we gave some prizes away. One of the winners, Maria Begonia, won a JUST EAT PLANTS t-shirt and a book about making baby. It was really serendipitous for Maria to win that particular book because she and her husband of 10 years have just decided to start a family :-)
|Scavenger Hunt Winner; Maria Begonia won a Book & T!|
|Great Food and great t-shirts!|
The Loving Hut is a rep of one of the fastest growing chain of Vegan Restaurants. I had no idea there was such a thing! This is what staying in rural Maine does to a gal. Check out their site here.
|Another great Food Vendor|
Health B-4 the Holidays! Here I am manning my booth. Kel and Erin Quaterman are a dyn-o-mite husband/wife team who own a cool shop where you can meet all of your supplement and shelf-stable nutritional needs right in downtown Brunswick! They are really concerned about people and so they put together the health fair event. The radio station Magic 105.9 was present doing a remote and I was honored to be on-air with Mark Douglas!
|Kel and Erin Quarterman|
|Booth at Health B-4 the Holidays!|
|Making Yonanas with one little fella waiting patiently for more!|
Smokey Nut-Cheddar Ball
MiMi McGee – Leafy Café
½ cup blanched, slivered almonds
½ cup dry roasted, unsalted cashews
4.5 oz, or 1/3 of 14oz. block firm tofu, very dry (pressed with a Tofu Press works Great!)
¼ cup Nooch (Nutritional Yeast)
½ t seasoned salt such as Herbimare
1 t sugar or Succanat
1 t fresh squeezed lemon juice
¼ t liquid smoke
½ t smoked paprika
½ t Hungarian paprika
1 t Vegan Butter such as Earth Balance
1 t EVOO (Extra Virgin Olive Oil)
1 t mustard
1 t garlic
1 t grated onion
¼ c sliced almonds
1. Place almonds and cashews into a food processor until ground up for about 2 minutes or until it starts to form a paste.
2. Using 1/3 of a block of tofu from a 14oz block, (it's important to use firm tofu) drain & press tofu. If you do not own a Tofu Press, use a strainer by smashing and pressing firmly. Using a clean dish towel to soak up some of the water helps too. It's important to get as much water as you can out.
3. Now add the tofu to the almond and cashew nut paste that's already in the food processor along with the nutritional yeast flakes, seasoned salt, sugar, lemon juice, liquid smoke, paprika, vegan butter, olive oil, mustard, garlic powder, onion and blend about 2 minutes.
4. Spray a bowl and a square of plastic wrap with no stick spray or rub with EVOO. Pile mixture into the bowl and cover with plastic wrap. Place in fridge and chill for at least 5 hours or overnight. It will get firm and can now be shaped into a ball and rolled in sliced almonds and paprika.
MiMi McGee – Leafy Café
Serves 2 for meal replacement or 4 for snack
2 c. Frozen Spinach
2 T. Apple Juice Concentrate
8 oz. Crushed Pineapple
½ Frozen Banana or ½ avocado for creaminess
2 c. Almond or other Non-dairy milk
Optional (for protein and Omega boosts): Hemp, Chia and/or Flax Seed; Almond butter, cooked Quinoa
Method:Blend all together in a high speed blender until smooth. Add more water, ice or non-dairy milk as needed. Feel free to add a couple of pitted dates for extra sweetness or some of the other protein boosting