Sedona Performing Arts Center
995 Upper Red Rock Loop Road
Sedona, AZ 86336
The Sedona VegFest is coming! Join me as I participate in this two day celebration of whole food plant-based eating. You’ll learn about nutrition, lifestyle and healthcare in the nation. There will be delicious food options for snacks and lunch and get to enjoy the cooking demonstrations. The knowlegable chefs will teach you in a fun and festive atmosphere.
Kids 12 and under get free admission.
It’s going to be a great way for you to adopt a lifestyle that will bring about positive change in your health and in the world around you.
Victoria Moran and JL Fields will be onsite on Sunday for a book signing of the Main Street Vegan Academy Cookbook! It’s going to be a great weekend! I hope you can join us.
When you come to Sedona VegFest, we want you to not only learn about the joys of whole food plant-based eating. We want you to experience these joys firsthand! You will have a choice of three, delicious plant-based options in the dining area:
Super Sweet Potato and Black Bean Chili
Fiesta Rice & Beans Bowl
Pumped Up Pasta Bake
Through a partnership between HWS, Sedona Oak Creek School District (SOSCD), and the Humane Society of the U.S. Forward Food Program, school district staff will cater our VegFest lunch. The three items above will be added in the future to the menu choices for SOSCD students. The school district staff will receive further training from Forward Food in plant-based meal preparation in March of 2018 to expand the healthy, plant-based options available to students. Be sure to plan on lunch at VegFest to support this effort to grow healthier kids – and enjoy a great meal at the same time!
You can also purchace light fare and beverages at the concession stand in the lobby.
Lunch tickets will be available for purchase in the VegFest exhibit area.
Today, I take a diversion from my typical blog post. It’s a rather auspicious day. Today marks my 100th Veganification blog post!
So, instead of talking about food, which I always seem to do, I’m going to shift gears a bit today. As I sat here contemplating what to write about, I kept coming back to how much I have to be grateful for and about. I’ve been doing quite a bit of ‘taking stock’ recently, which resulted in making some significant decisions regarding how I will be allocating my time in 2018. I was able to let go of some tasks which truly no longer serve but I had been continuing more out of a sense of obligation (and probably some ego involved in there as well). All good!
Today we harvested the last of our plum tomatoes from the garden. Wanting to luxuriate in the last of our bounty, I was determined to make the most of the richness and umami flavor that can be imparted when a plum tomato meets high temperatures, as in roasting.
That being said, however, that were only five beauties; so it seemed sinful to turn on the oven for such a small batch. Ah, but alas! Not to be diverted from my goal. The perfect solution was the air fryer, which has become my go-to appliance on the kitchen counter.
The prep was simple – I cut the plum tomatoes in half lengthwise, laid them cut side up in the air fryer frying basket, sprinkled a dash of Himalayan pink sea salt, sesame seeds, garlic powder, and fresh ground white pepper on top, put them in the air fryer at 390 degrees Fahrenheit for 15 minutes, and let the air fryer do its duty. Continue reading Plum Tomatoes – Roasted Air-Fried and Delicious!→
Need some help with coming up with some delicious Thanksgiving offerings? No need to look any further. Below are eleven website links with a plethora or Vegan Thanksgiving options. Two of them are even gluten-free.
Do you eat a whole-food, plant-based diet with no added fats/oils…check out the Forks Over Knives link.
Ah, gluten-free … there’s not one, but two websites for you!
Looking for a show-stopping appetizer for your Holiday dinner party that will have everyone thinking you toiled over it for hours on end (but really didn’t—shhhh, I won’t tell!) This Free-Form Savory Moroccan-Spiced Roasted Root Vegetable Tart will fit the bill exquisitely, I promise!
Before I start telling you about my recent culinary demonstration, I must clarify a frequent misnomer about the event which we have come to refer to as ‘High Tea’. It actually isn’t a true ‘High Tea’ at all. In fact, High Tea is something quite different from the regal British tea, properly referred to as ‘Afternoon Tea’. Continue reading British Afternoon Tea→
This time of year always make me think, “PUMPKIN”. I adore that amazing vegetable. This summer, our garden gifted up with two absolutely beautiful pumpkins, both volunteers as we did not plant them. What a lovely surprise. So, the question remained, what to do with them?
Well, there’s always the ubiquitous pumpkin pie but you probably already have a plethora of recipes for one. And, at least for me, one can never have too much chocolate.
My answer to the question became a Pumpkin Pecan Chocolate Magic Bar….one spring form pan, a couple of quick recipes put into one pan, and viola! you have a multi-tiered dessert that is as impressive as it is luscious. Continue reading Pumpkin Pecan Chocolate Magic Bars→
For those of us who remember Star Trek, The Trouble With Tribbles provided figurative thorns in Captain Kirk’s side. Not to dissimilar is the predicament with prickly pears, except that they provide literal thorns.
Prickly pear cacti, a member of the opuntia genus, abound here in the Southwest. The cactus itself is a paddle with spines. In the summer, they first burst with beautiful flowers, and by mid-September, they are bearing the most fascinating fruit, aka Indian fig. When ripe, its skin is a vibrantly-rich maroon thick exterior ensconced with even more spines. These spines are hair-like prickles, the smaller ones almost invisible to the naked eye; and the more mature ones looking like barbs ready to strike. Touch one, and those almost invisible spines will not-so-politely remove themselves from the prickly pear and insert themselves into your penetrable skin. And that’s when the fun begins. Ah, but I am getting ahead of myself. Continue reading The Predicaments With Prickly Pears→