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Showing posts from November, 2016

Philly Vegan Gala 12/10/2016

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To all my vegan folks in the Philadelphia area - come out next Saturday to join the Philly Vegan Gala- A Celebration for the Animals. Ticket prices range from $50- $250. 

Come celebrate with us and learn about The Humane League's groundbreaking efforts to reduce animal suffering! Hear from inspiring speakers, enjoy delicious drinks and mouthwatering vegan appetizers and desserts, bid on amazing prizes in our silent auction, and learn all about what your support of The Humane League means for animals!
Our Gala returns to Goldilocks Gallery this year. Nestled between Old City and Center City, mere steps from the Liberty Bell, Goldilocks Gallery occupies a space like no other in the heart of downtown Philadelphia. An enormous, loft-style complex houses its white-wall gallery, performance venue, and two floors of artist/production studios.
Additional information, including guest speakers and VIP ticket information, can be found at their website - https://donate.thehumaneleague.com/philad…

Soba Noodle Soup (Gluten Free & Vegan)

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I have been feeling a bit under the weather - I have NOT yet gotten sick, but with everyone else around me coming down with the flu, sinus infections, pink eye and so much more, I have been certainly working hard to fight it all off!

Adding in some traveling for the holidays and I knew I wasn't going to be up for too much.

I grabbed my sister late Wednesday evening and headed into the big city of Harrisburg - or what I like to call "home".

Knowing that Thursday was going to be a busy day in the kitchen prepping and cooking for everyone else's traditional Thanksgiving meal, I decided to get an early start of my dish.

I made a large batch of vegetable broth to which I planned to add some additional vegetables and some King Soba Pumpkin and Ginger Rice Noodles.

I have had this pasta for some time now and struggled to decide exactly what I wanted to make with them and for some reason, this really clicked for me and I knew immediately this is what I was going to make!

Ing…

ProYo Frozen Probiotic Yogurts

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In attending the GFAF Expo this year, this was on of my family's favorites.

Flavors are as follows:
1. banana
2. vanilla
3. berry
4. chocolate

Keep in mind, I don't do a whole lot of dairy on my own - but an occasional treat doesn't kill me.

The family LOVED the banana flavor so much, they asked me to try and work some blogger magic to get some additional samples - which of course, the crew from ProYo was more than happy to share their products with anyone who was interested.

At the show, we only tried the banana and vanilla. Banana was loved, the vanilla was considered a bit bland after having the banana.

I was thrilled to review the additional flavors (berry and chocolate).
The company ships with dry ice so they schedule all shipments. I scheduled for my sampling to arrive on a Thursday and worked from home that day so that I could tear into it as soon as possible. "Fat Kid Loving Her "Cake"".

When the box arrived, I was a bit disappointed because th…

Friendsgiving 2016 Gluten Free & Vegan Style

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Happy Thanksgiving Season to all! I love this time of year, not only because I truly find the fall colors magical but because I love being surrounded by friends and family.

I have been spending a lot of time reflecting on life - where I am at now - where I have been - where I want to go.
        - I am in a place of discovery of myself
        - I am in a better, or at least a more comfortable place with myself than I was a year ago
        - I used to know exactly who I was, what I wanted to do and felt confident and comfortable within my own skin.
        - What happened? I lost myself - I allowed other and my illness to discover who I should be.
        - What am I doing now? I am taking my time to rediscover myself and to heal - it's an amazing process that I want to embrace rather than rush. I want to feel every moment of sadness, confusion, happiness, joy, anxiety, all of it. I want every feeling to happen, embrace and then let it go.

While the doctor has personally prescrib…

Canyon Bakehouse Gluten Free Products

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Canyon Bakehouse Gluten Free products - thoughts?

As far as I can recall, this is the closests thing to "real" bread. It has a moist and sponge-like consistancy to it that I remember my peanut butter and jam sandwiches. I remember making my own school lunches at a very early age and lathering a mountain of jam on the bread. When lunchtime rolled around, I was left with a soggy jam soaked mushy mess. I still seemed to enjoy it! Homemade jam rocked! I "think" my favorites were blueberry and strawberry.

Positive ingrediant examples: brown rice flour, whole grain sorghum, millet and quinoa
Negative ingrediants examples: agave syrup, xanthum gum, palm fruit oil, yeast, enzymes, and eggs

So for me it is half-a-dozen of one - half-a-dozen of another. I will still enjoy their products but in limited quantities and I will keep my fingers crossed that they will eliminate some of the "negatives" and still have an awesome procuct!

Bagels are a weakness for me - espciall…

My Love for Vegan and Gluten Free Fall Foods

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I know I have been astray for a bit - life is busy busy this time or year with family birthdays, events, and just getting ready for my year-end responsibilities at work. 
Here is what I have been eating.  Lots and lots of squash! My favorite is without a doubt, Kabocha Squash! I will steam them whole, eat them whole (skin and all) add a little cinnamon of mustard and boom - I am very happy! 

I really need to find a use for some of the already steamed seeds - not sure they would work for replanting and I am pretty sure they would loose some of their value / taste if I then attempted to roast them.....
I have been making some cilantro kabocha kitchari as well - it is likely one of my favorite varieties, it really adds that buttery-like taste to it!
Adding to the squash list, I have been enjoying the spaghetti squash variety. I have been dry roasting them in the oven with some ginger and garlic and then adding in some vegetable broth that I made out of left-over scraps of purple bok choy,…