Today the theme is art inspired food. You don't need a video for this one, just a short bit and a picture today.
I was in an area recently that has gone through a revitalization over the last 5-10 years. I'd seen that area at it's lowest point, terribly blighted. Now people have scrubbed the Victorian homes with love, paint and flowers, the streets have been repaired, long closed restaurants have new life and hum with laughter (and lots of vegan food). I loved being there, it's now so diverse welcoming all walks of life. It has ocean, music, little coffee shops, vegan food everywhere and even a used book store. It also has at least one street art project that identified itself to me, but I suspect there are several. There were projects and installations everywhere. Vibrant. Bold. Humorous at times, terribly tragic subject matter other times. Walking through that town with so much raging street art, the passion was evident at every "installation." I loved it and was truly inspired.
I think back to what inspired me when I was so much younger. I was surrounded by very bright students, and very talented artists in school. For someone like me this wasn't a good thing as I really hated school. I was bored out of my mind and was not a good student. When I wasn't bored, or just scraping by doing the minimum in academics, art was my savior. Writing, music, painting, drawing. I wasn't very good at any of it, but I enjoyed every moment. I felt comfortable writing, and my teachers encouraged me. The first (and probably last) "art" compliment I ever received that I can remember was in a creative writing class in grade school. I don't remember the teacher, but I remember the compliment. The teacher liked my short story.
Writing is something that many think they're good at, but really aren't. I'm no master and consider myself an ok writer at best. That's ok though. I like to write because I'm not comfortable around people. But when I write it's ok to be alone...I have time to think, erase, edit. It's so much easier than the spoken word for me.
Creative writing is an art. I don't know if the same fuel feeds the fire of the professional writing artist, but for me, it's an outlet to cope with whatever lurks inside my head and heart and not be judged.
With all that said, writing inspired my food today. Not the pay your bills writing of checks, silly rabbit. Writing that sweeps us away to another place, another time, another anything. What else would you expect from me besides Alphabet Soup? Scroll down if you need my method.
Ingredients:
Vegetables (I used garlic, onion, carrots & celery)
Water
Vegan Bouillon (I used Edward & Sons Not-Chick'n Cubes)
Publix brand Alphabet Pasta (yup, vegan!)
Beyond Meat Grilled Chick'n strips
Spices
Put water & bouillon into a pot, bring to a boil, turn down, add everything else EXCEPT Beyond Meat. Simmer til veggies are tender. Add some seasonings I used black pepper, thyme and parsley. Add the pasta, simmer til tender (about 6 minutes), add the Beyond Meat only just til heated. Serve.
FYI, I boiled the Beyond Meat with all the rest of the ingredients. Don't do it. Who knew it would fall apart? Not me. I'm not one to use those analogues much what can I say. It's still tasty but it would've been nice if the little bits I tossed in didn't turn into micro bits. Also, I know people are used to Alphabet Soup being a tomato or red soup. Red soups are last on my list of yum soups, instead I went with a golden broth, top of the heap in my world, right up there with "cream" soups (vegan style always) like potato or whatever.
One last bit of advice.... don't leave your empty Beyond Meat bag on the counter if you happen to have a cat named Diesel. Really.... don't do it.
That darn cat!
And with that, I'm over and out til tomorrow. As the noodles say... Go vegan, stay vegan. Thank you, The Animals.
It was a gloomy day today, thick clouds and pretty windy. Perfect for a day spent in my head with today's prompt.
Today's post is inspired by, and dedicated to my dad. He died over 10 years ago, yet in my entire life, no one has ever had the impact he did, and still does. I've written about my dad a few times over the years. He was everything to me. He could fix anything, was a crazy man behind the wheel (anyone out there remember him going to racing school?! Dad taught me to drive, to the bitter end he drove like a professional race car driver; anytime I was driving and he was shotgun he would always coach me, which could be very interesting at times). Dad was so devoted to his family, his sense of humor was an absolute riot (dry, sarcastic, sharp), he was exceptionally brilliant, and loved good food, especially Italian. Dad really enjoyed good food, not necessarily "fancy" food. Pizza and pasta were so enjoyed by dad, the spicier the better.
In the past on this blog I've shown you ravioli, and gnocchi, so today I went with tortellini. This was the very first time I've made tortellini in my life. I gotta say, it was a little more time consuming than I'd normally devote to a meal, but it is SO worth it! If you scroll past the video, you'll find links and recipes to all the components. I did use a copyrighted recipe by Chef Skye Michael Conroy so I cannot share that with you here. However, I do give the link to a vegan ricotta recipe published long ago by Whole Foods before Bezos got his hands on them. I omit the shallot, always. I didn't use a recipe for the Arrabiata sauce, but I did use SanMarzano tomatoes. Scroll down and you''ll see basically what I did for the sauce. You really need to devote the time to reduce the liquids down at least by half. For me this took about 1.5 hours over low heat stirring occasionally. It's thick and spicy, and oh so delicious.
This recipe takes a bit of time. The non-dairy cheeses are super quick, but the sauce takes time to reduce, and the dough needs to rest before using, plus it takes time to roll, cut and fill each pillow. Use a pastry bag for the filling with a large pastry tip. I used an 804 size. Big.
Happy Vegan Tortellini!
Waiting for their bath...
After their bath!
Here's the video, scroll for links.
Link to dough (On the video I say Catskill Animal Sanctuary, but this is the dough I used, sorry!)
https://www.pastabased.com/vegan-tortellini/
Link to filling (As noted in the video, I used a copyrighted recipe I cannot share. Either buy Chef Skye's Non-Dairy Evolution Book, or go to this provided link which is the Whole Foods tofu ricotta recipe they published long before that Bezos got his ugly hand on them, it's excellent and speedy. I always omit the shallot when I use this recipe)
The Arrabiata sauce is one I made up. I recommend SanMarzano tomatoes if you can find them in a can, it will make a world of difference. For every larger size can, I'd use about 2-3 tsp of sugar and about 3 cloves crushed garlic. Get the garlic and some olive oil very lightly golden, add your tomatoes and sugar and cook down over low heat til at least reduced by half, stirring regularly. It took me 1.5 hours to get the sauce as I wanted it to be which is super thick. I used a potato masher to get the tomatoes the way I wanted them. When the sauce is reduced, add salt and pepper to taste, along with a generous amount of fresh basil. Don't forget now is when you add your badass crushed red pepper. Lots of it! This is Arrabiata sauce!
Link to vegan Parmesan (I used Minimalist Baker's recipe, using walnuts instead of cashews)
The most time consuming part of this recipe is preparing the tortellini itself. When I started the recipe it would take me about 30 seconds to twist each pillow. By the time I finished, I was twisting each one in less than 10 seconds! More proof of one of my dad's "famous" sayings that when we start a job we're an apprentice, by the end we're a master. That coupled with his wish that he could skip the apprentice part of every task he had to learn.
You can make these, spread them out on a parchment lined cookie sheet, and freeze. Once frozen, bag them up and re-freeze for anytime you want a delight in your tummy.
So, there it is. Another super wonderful, budget friendly delicious meal.
Vegan for the animals. Vegan for the Planet. Vegan for the People.
Yay, it's Day Two! Today we were asked to provide you emoji inspired food. Oh sure, I could've done poop emoji cupcakes, but since that's what you would expect from me I decided to do something else. In this video, I show you raw vegan lemon cheesecake with the "in love/happy" emoji. Here's the video, scroll past the video for the recipe.
Also, as today is the second of the month, both myself and the other happy vegan are once again participating in "Animals First on the Second" fast against slaughter. The symbol on our hands is worn with hopes that people will ask what it represents. What it does represent is that we fast for 24 hours to stand in solidarity with the animals being transported to slaughter. They are denied even the most basics of food and water as a result of health regulations. Just another way they are tortured, and just one more reason to go vegan. Today's recipe will tantalize your taste buds for sure, especially if you're a lemon freak like me. I made mine last night. You can prepare this in a large springform pan, or individual muffin tins like I did. My best tip to you is to use fresh organic lemon juice and zest.... the flavor is out of this world! Since this is raw, it may take all of 15 minutes to prepare. You'll need a really good blender for the filling, it gets super thick and will make even a Vitamix earn it's wings for the day.
Recipe (yield 1 cake OR 7-8 individual muffin cups
Crust:
1 cup nuts of choice (I used 1/2 cup almonds, and 1/2 cup walnuts)
1/2 cup dried fruit of choice (I used dates)
Filling:
2 cups raw cashews, soaked
1/2 cup fresh squeezed lemon juice
zest of 1 organic lemon
1/2 cup unrefined coconut oil or coconut butter
1/2 cup maple syrup or agave
1/4 tsp ground turmeric
Prepare a springform pan by lining the bottom with parchment OR spray muffin tins with a vegan non-stick spray (I used Vegelene with tiny bits of parchment on the bottom of each cup).
Put whatever nuts you choose in a food processor and process til fine. Add the dried fruit and process till fine. Measure the crust into your springform pan or muffin cups. Press down firmly.
Pull out your blender (you really need a strong one for this, I used a Vitamix, this gets exceptionally thick and creamy. Drain the nuts (or seeds if you are nut free) and rinse. Measure about half the nuts/seeds and all the rest of the ingredients into your blender. Start blending on low, and then increase speed til on high. After 1-2 minutes, shut off blender, scrape the sides down, and add the rest of the nuts. It's going to be thick already at this point, but just wait!! Blend the filling again starting from slow to high. You may need to stop and scrape the sides down a few times. Deal with it!!
When thick and blended, portion into your pan or cups, even out the top and chill overnight.
Before serving, remove sides of pan (or remove from muffin tins by sliding a knife around the edges), decorate if desired, and serve.
Super zesty, super tangy, super fast (except for the chill time). OMG this is delicious!!!
Yay! It's Day One of 2018 Vegan Month of Food. I'm in for the event, you'll find a video every day. Sorry about all the "ums." I didn't allot enough time before it was getting dark, I was a bit nervous (first one every year is the hardest for me) and since I didn't script anything at all (which I really should have) you get the "um" factor. No more after today, I promise!
My theme this year is that I'll be following the daily topics/prompts from the administrators. Today is an introduction to me, although many of you know me through either staying at our vegan bed and breakfast, following my Facebook page or following annually through the Month of Food posts I've done. Our recovery from Hurricane Irma is not complete yet, although we expected to be open long ago. It's been a long and winding road since the storm to say the least. There's been countless volunteers that have come from around the world, including internationally, to help restore. The local outreach to restore our environment has been exceptionally heartwarming. We love and thank all who are by our sides as a community to rebuild our lives. Let's watch a video now, ok? I'll see you tomorrow, let's have some fun!
Recently we were on a road trip. It was relatively spontaneous, I almost decided not to go. In the end I went for one main reason, I had major surgery scheduled imminently weighing over me like a cloud. Not to be morbid, but I decided this would be my "what if I die" road trip. It has been a protracted hardship to say the least since Irma struck down here. Being mucked down almost 1 year in post Irma recovery, still having an empty lot where the house was, and our business not yet reopened, I figured damn that would REALLY suck if that was the exclamation point on the end of my life.
We flew to Montana first to pick up a car that we would drive back to the Keys for a friend. The location was quite remote, the house sits high up in the mountains. The road is paved, but the long road to the house is not. Didn't see anyone, didn't care to see anyone.
We flew Delta, which I've never done before. They actually had a fully vegan in flight snack purchase option, first time I've ever seen such a thing. We had 1 layover before the final destination. I quickly came to realize that airports have also upped their vegan game. As usual, whenever I have time I explore what the vegan options are, including airports. To my absolute astonishment we found the airport to be vegan friendly both in multiple restaurant options as well as packaged food options. Look at these photos:
This was available on the airplane
for anyone who desired!
Vegan for the win!
This was just one of the all vegan
choices available at one of the
restaurants where our layover
was.
That's a house made vegan patty
for the other happy vegan!
This was the first time
I've seen this relatively new
product for sale.
It's a meal replacement drink.
I didn't try it, but think
it's an excellent choice
for the airport shops to carry.
This is what I ordered, it was huge.
Hard to see but it had a small scoop of
hummus and a small scoop of
something else ... was it baba ganoush?
I forget, but it was delicious!
The airport had an ice
cream bar with
a vegan selection!
This post is dedicated to dessert. Besides breakfast or brunch, probably my favorite food topic. We're tasked with talking about a favorite dessert, a memorable dessert... vegan style. Lucky for me, life recently brought something my way on topic for here. The dessert topic also brought reminiscing my way, as you'll see at the end of this post.
I like cake. It's safe to say I like cake enough that I went to cake school and learned cakey things. I've trained a bit with a pastry chef, and I liked cake enough to have a side business going as a vegan baker. Chocolate is my favorite, but there's almost no combination I'm unwilling to try (although carrot cake is bottom of the food chain here). I'm off the cake game since Irma, and have pretty much hung up my baking apron but...
One of the people I work with in the natural foods cafe I'm at had a birthday coming up. I don't really keep up with birthdays much anymore, working there is busy besides I'm so unmotivated to do much of anything these days. But, this one came to my attention because he was talking about it at least a month in advance with glee and excitement. I mean, who does that anymore... who looks forward to their birthday once we've passed the milestones of 18 and 21? It's been a while since I noted my own, plus it was welcome to the AARP years, no thank you. But, he likes his birthday. I've been going through another rough patch. As you know I usually combat difficult times with exercise or working with food. Exercise is currently off the list for a few reasons, and my kitchen still needs help. Add that I've lost much of my equipment in Irma, I wasn't sure what I could do for his birthday, but I did decide cake was in order.
I rummaged through the cake ware I have left. I pulled 2 pans without measuring, I thought they were 8"but turned out they were 10", this I realized as I filled them with batter. This meant I had to make 2 more layers because they were too thin to make a pretty cake on their own; not a really big deal because all this part was 2 days before the birthday.
I had been planning an Elvis cake.... banana cake with peanut butter frosting. Todd (birthday boy) is a fiend for peanut butter. After almost every peanut butter smoothie I make at the cafe, I offer him the spoon before washing and setting it into the blue goo (disinfectant). He almost never declines. So... bananas & peanut butter it was (plus chocolate chips into the batter because you know... chocolate is life).
My cake was mostly inspired by the banana/peanut butter frosting cake I had one time at the Cafe in Key West. The cake was good, but the frosting made me swoon. I could've eaten a vat of that stuff. See?
My inspiration.
That peanut butter frosting... it could solve the worlds problems, I'm sure.
I have a recipe for peanut butter frosting I've used many times, it's never failed me, yay. The next morning, I made a 4x batch of the peanut butter frosting for the filling. I filled and crumb coated the cake, set it in the fridge and off to work I went. So far so good, no issues. Cake is beautiful (although twice the size as planned), first several batches of icing for the filling and crumb coating were perfect too. Plans were to finish the cake after I got home from work, usually between 6:30pm and 7:00pm.
When I got home, I made my next mistake. Instead of finishing the cake first, I decided to get down to kitty snuggles, snacks for dinner, and drinking one of my first ever home brew kombuchas (success! at least with that...)
Once I finally got around to the cake, I decided to make a 6x batch of the peanut butter frosting. I had plans for a super thick coating with swirls and poofy things of soft, luscious PB icing. I did the math and checked it twice. As soon as the sugar hit the frosting, I knew something was wrong. Now, from here I could write several paragraphs of how it all went SO very wrong, but I'll edit down to this: the 6x batch could not be saved, it landed in the compost. I went to the market at 9:30pm (just before they closed) to fetch more peanut butter and sugar to make a 4x batch, it also didn't work however I salvaged enough to coat the giant cake. I took my hobbled cake to the finish line with my no fail chocolate frosting for decorations and still warm ganache to cover much of it. The edible silver and gold stars are vegan of course, from Sweetopolita's vegan line. None of the other sprinkles I had on hand color coordinated, and I couldn't write "Happy Birthday" on the cake because the lettering wouldn't set right on the ganache either (another reason you see those marks on the top ganache, sigh).
By the time I took the cake to the fridge (just before 2am) I popped it onto a scale, it weighed in at just under 10 pounds. Not a big deal if you're feeding a roomful of people, but this was made for a bachelor.
Inside.
Tasted good, but was cut while still ice cold. It crumbled a bit.
I suppose any baker will see only their imperfections on the
finished project, but I'm relieved the birthday boy was happy.
Mission accomplished.
Todd has a good sense of humor.
He and the other kitchen staff make my days better.
This whole experience had me thinking back to a time long ago when the other happy vegan made me a cake. A birthday cake. With his version of Hello Kitty on it. This was a really big deal in my life because this was so long ago that although I was vegan, he was not. We weren't even living in Florida yet. But, he went out and got the stuff and made me a cake, a vegan one. I think at that time I had only one other vegan cake made for me on a birthday, and it was custom ordered by a now long defunct vegan restaurant that did indeed make one of the best chocolate cakes you could ever imagine. Birthdays were still kinda fun back then, but they didn't usually involve cake unless I made my own. He was good for that kind of thing, the specialness of events, and making things fun.
This was a long time ago.
No comment on the hair please...
So, yeah, remember I said "his version" of a Hello Kitty cake. I mean, it was close enough I knew what he was going for... and it was the first time anyone had made a home version of a vegan cake, I was so excited, must've been quite wonderful because some 20 years later I'm still remembering this cake. Yes, you can say for sure this was a favorite dessert of mine.
This prompt from VeganMoFo covers July and August. Not sure if I'll have the opportunity to offer a second round for the topic, maybe or maybe not. I've got a few things coming up very soon that will impact my available time, but if I have the opportunity to write for you, I will do so.
I read an article on line recently or maybe it was a blog post, regardless the subject matter caught my attention. The writer was asking "why don't food bloggers just get to the recipe?!!! Why do I have to read through so much writing before getting to the point?" I wanted to see the "official" reason for that, although I have my own reasons. Basically, the magic reason is that bloggers like to write. Well, then.... can I just add that water is wet. Haha. But seriously, yes, bloggers like to write. I like to write. My grammar skills and punctuation may be weak, but I needed a creative outlet plus I needed to build my own vegan tribe at a time when I felt isolated. Ironically, everything that's old is new again as we vegans in the Keys are finally weaving our own little patchwork quilt of online social media, in person activism events, and other in person gatherings to have fun, educate people, raise awareness and do anything we can to help the community with veganism. I do have a recipe for you this month, if you want to skip my story here, scroll down. I mean, an entire article had to be written to solve the "problem" of skipping over a story to get to a recipe? First world problems baby, first world problems.
Allow me to get to the story here (the rest of you can scroll down to the recipe/method, pictures and videos)
A little over a week ago, we took our first totally full day off since Hurricane Irma to do nothing but "play" here in the Florida Keys. The Florida Keys Vegan Community was holding it's monthly potluck. I was excited to be able to tie this potluck in with the current summertime VeganMoFo prompt "food with friends." Since one of the organizers has Celiac, I wanted to make sure my own contributions were completely gluten free. I do not have Celiac, but do far better with zero wheat and gluten in my body. Unfortunately, that concern of mine has taken a back seat to simply being grateful to have vegan food especially through the first several months of recovery when things were total chaos. I've not yet reigned that aspect back in, but will soon(ish). You know how much I love those tempeh reubens from Sugar Apple in Key West... the sandwich by which all other sandwiches in the Universe are rated against... I decided to bring a gluten free version, inspired by the tofu reuben created by the Manatee Cafe (St. Augustine). The Manatee Cafe version is not gluten free, maybe they can make it GF but I've never asked for it that way from them. They use fairy dust and eco friendly glitter to make their sandwich happen tofu style. Any problems I had with bread would be solved because the Food for Thought natural foods store in Marathon now sells a vegan gluten free bread by the Deland company which is truly delicious. It's the only gluten free bread I've discovered in all my years here that I think is worth eating. As I made my way to the freezer for the magical Deland bread my heart sank.... sold out. I tell a lot of people about good products, Deland being just one of them. Good to see people listen, bad to see now I was stuck with no bread for the gluten free reubens. Hm..... what to do.
I ended up using Food for Life gluten free multi seed English muffins. I often keep a box of those in my freezer anyway. They are spendy in my opinion ($6.59 US for a pack of 6) but they are good. The marinade is based on a recipe I found on the internet. I'm not copying their exact recipe so I'm not worried that credit is not provided here. This recipe made enough marinade for 1 entire pound of tofu. The recipe looks longer than it is... it's simply a longer list of ingredients. The preparation itself is just minutes.
Ingredients:
Sauerkraut (I love Bubbies... raw, organic, my favorite)
vegan dressing (I combine Vegenaise, ketchup and sweet relish)
vegan cheeze (you don't need this, but I used Follow Your Heart Smoked Gouda, and it was stellar
vegan gluten free bread of choice (see my notes below)
non-dairy butter (Miyokos has come into the reasonably priced range, and is free of palm oil)
1 pound super firm marinated tofu, drained (see below)
DOUBLE CHECK ALL YOUR COMPONENTS TO INSURE THEY ARE GLUTEN FREE WHEN YOU MAKE THIS FOR SOMEONE WHO CAN BECOME DEATHLY ILL FROM GLUTEN/WHEAT PRODUCTS!
Method:
Slice your drained tofu and place it in a lasagna style pan, then prep your marinade.
Marinade:
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar (I used Bragg's raw)
1/4 cup coconut aminos (I love the Coconut Secret brand, but Bragg's makes one too) NOTE: SOY SAUCE/BRAGGS/and MOST TAMARI are NOT GLUTEN FREE, USE AMINOS!
2 heaping teaspoons smoked paprika (I really think this is necessary but if you cannot get it, use regular)
2 tsp dried mustard (I think you can use GF Dijon mustard if you cannot find the mustard spice)
2 tsp onion powder
1/2 teaspoon ground black pepper
Mix your marinade. Pour it over the tofu, cover and refrigerate overnight.
When ready to make the sandwiches, heat your skillet or griddle on medium low, then spread your Miyokos or other non-dairy butter on both sides of your bread or English muffin. Place the pieces in the skillet (I sprayed a little Vegelene on my non-stick pan just in case, it's a restaurant non-stick spray... gluten free, vegan; you could even use a little more Miyokos or whatever vegan butter you're using for your pan, make sure it's non stick so your cheeze won't stick....) Very lightly brown both sides, set the bread aside.
Re glaze the pan with your spray, place the tofu slices and allow to brown slowly, don't make this crispy... lightly golden brown only. I added the marinade to each batch (my pan was small) and cooked it down.
When the bread and tofu are set aside, melt your cheeze if you want. This literally takes seconds... do only a piece or 2 at a time. Warm 1 side, flip and warm the other size. Have a slice of bread/English muffin ready and place 1 piece on each slice. Continue til finished. If you don't want, don't heat the cheeze.
Warm your sauerkraut in the pan if you're eating these fresh at home. For the potluck, it was unnecessary.
The only downside to using the English muffins is they are super hard to cut. I cut each sandwich in half since these were for a potluck, so I had 10 servings. Then I double wrapped them in parchment instead of plastic. If you make these for a picnic or potluck using English muffins, please make the effort to cut them. They are super messy and hard to eat uncut... I know a thing or 2 about this as I've been making them for myself at home and I'm too lazy to cut. Boy oh boy I cannot wait til that Deland comes back in stock!
I also made a vegan gluten free Key lime pie (brought both vegan versions of the RediWhip "cream"... yes full of chemicals I'm sure, but dang was that a great addition to the pie), and nonGF vegan tempeh reubens. Other contributions were fruit, salad, avo pasta salad, fresh garden grown greens with coconut curry cream, cookies... I know I'm missing things, but I cannot remember it all. I ate a little taste of everything, that's how to roll at potlucks... try new things, taste it all.
One other thing that was a bonus... Sombrero Beach is dog friendly! Sandy & Bill brought their dog, but I'm ashamed to admit I cannot remember his name. He was so sweet, and fun to have at the potluck. See... animals are friends not food.... we have food with non-human friends too. Woof woof.
The potlucks are a monthly event run by the Florida Keys Vegan Community. If you're visiting us here in the Keys from out of the area, feel free to drop into the potluck if it's going on during your stay. Also, you don't have to be vegan to attend, but this is a vegan potluck so obviously all food must be vegan.
I snapped a few photos, not as many as I should have, and not a full group picture. I met some new people and saw others I've not seen since before Irma. It was also my first visit to Sombrero, in a post Irma world the beach looks absolutely wonderful. Excellent job on the first steps of the restoration, as you will see in the videos I shot:
These 2 videos above are where we were for the potluck, it was a beautiful Sunday in the Keys!
This video below is of Bob and Marlee who created the Florida Keys Vegan Community Group. They organize dinners out, potlucks, and other fun events through the Keys:
A few pictures from the day:
Meet Vicki. She came all the way from Key West.
She is a vibrant light in the world.
Rocking the vegan food with friends.
Meet my feet.
In a hammock.
Bueller? Bueller?
Not sure but I think that's Bob tucked in there.
Hello sweet one!
Thanks for coming to the potluck, it was a privilege to meet you!
Animals are friends, not food.
This was my view from the hammock.
The ride home.
This was the tofu I used, pre-pressed! It was great!
So, food with friends has come to an end. We'll go to as many potlucks as we are able, honestly being away from the place here was just what the doctor ordered. Sombrero Beach looked really pretty too. I did a walk through to see if there were any unmarked sea turtle nests, but there were none. Please remember to join the growing vegan Keys community, both on line and in person. Not to mention if you're in the area for any of the vegan community events, feel free to drop in.
Vegan for the win, vegan for the animals, vegan for ever and ever.
