I usually just get inspired by the farmers market.
The sad part about this is that I’ve had about three posts set to go last week and I’ve either gotten home too late or been to busy to post them.
So be it. Looks like it may be this way until the end of the summer.
Vegetarian Festival in Colorado?
I’m on it!
It took place at the fairgrounds in Golden…aka where rodeos take place.
Saw a bunch of vendors I’m well familiar with, Denver Seitan Company, Nooch Vegan Market, Qrunch, and a somewhat familiar face from Beanfields.
I love Vega foods, from their incredible and edible plant based protein powders, to one of my now favorite books Thrive Foods. Since reading it I was always intruiged by sacha inci seeds, but could never track them down in grocery stores.
Luckily, Vega is introducing a new line of “savi” seeds. Same thing. More pronouncable name I guess?
I tried the plain and caramelized ones which were equally delicious. Better than nuts, dare I saw. Packed with fiber, protein, and omegas – my friend Katy even suggested putting them in cookies….which is definitely happening!
Raw Balls from Simply Dara
These had the most intense vanilla flavor that was balanced perfectly by a nice amount of salt. These can e found in coffee shops and select Whole Foods. Don;t miss out, seriously.
New company alert! And this one is only available and extremely select farmers market, but keep an eye out for it to make its way towards you in the future.
Think chocolate hummus….but better.
It was almost like a nut butter but the garbanzo beans give it an incredible nutritional lift though it does have to be refrigerated. Garbanzo beans are going to take over the world I tell you.
But I don’t know how I feel about the QR code, dislike those little buggers…
I rounded out a solid day of talking and taste-testing by sharing the vegan “pork” sliders with Katy from Watercourse foods while we listened to a pretty darn good high school band jam out.
A mushroom and tofu base plus slaw on a scone-like bun.
Probably one of the messier things I’ve eaten but doesn’t take away from the fact that it was tasty!
Looking forward to the next bigger and better VegFest. Hopefully there will be a bigger and better location to house all of the growing vendors.
Immediately when I saw this recipe I was inspired. It sounded so succulent.
I made my own version off of what I had in the house and it couldn’t have been easier.
- 1 c quinoa
- 2 c water
- 1/2 t salt
- 1/3 c hemp seeds
- 2 T Teriyaki Sauce
- 1 c mushrooms
- 3 chicken cutlets (optional – I used the whole free range organic kind )
- chopped green onion
- garlic (I used 1/2 t of prechopped)
- Add garlic and quinoa into a pot over medium heat for 1~3 minutes
- Meanwhile saute mushrooms and chicken in a separate pan
- Add water to quinoa mix
- Once quinoa has absorbed liquid add in Teriyaki sauce, then the cooked chicken, mushrooms, hemp seeds, and green onion
I can’t believe its taken me this long to make a full on cooked meal with seasoning, sauces, and spices. I went all out as it was nothing but rain, rain, rain the whole weekend. Lots of cooking and baking happened. Even a visit to a vegetarian festival. Stay tuned!