Vegan MoFo Day 15, Post #11: Obama hypothetically coming to a vegan dinner cooked by me

I saw this prompt (OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?) and was really upset that I couldn’t think of anything I make that I truly feel is worthy of serving a president.

I have made things that are really impressively tasty by my standards, like for example, this moussaka. I just have trouble thinking of things to pair it with that I would also make. It’s an extremely agonizing decision.

However, I started to think, and I remembered that when Obama came to Rhode Island, he apparently got advised by people to go to a really gross restaurant in RI that’s pretty famous here, called Gregg’s. When I could eat there, the few times we went there I was really disappointed by my meals. The only thing I really liked from there were their cakes. Here is an example picture of one of their cakes, the death by chocolate cake, so you can get an idea of what I’m talking about.

Since I didn’t have enough time to try and create vegan recipes inspired by Gregg’s menu, I looked at the menu, which is huge, and tried to find a few recipes or ideas for veganizing some of the items. This can give you an idea of what Obama may have actually eaten when he went there, but vegan…of course.

I’m going to start with the desserts, since I’m pretty sure some people only go to the restaurant for that thing. After doing some research on their website, it is 6 layers worth of cake, and covered in mini chocolate chips (good luck with placing the mini chocolate chips all over a cake that size! probably better to randomly decorate it with some bigger sized vegan chocolate chips). So, here’s a recipe that looks good for this (and probably won’t put you into a dessert-induced coma after eating a slice). Vegan Death By Chocolate Cake. I haven’t actually made this one yet, and won’t be because it’s not gluten free, but let me know if you try it and it’s good.

Now, I’m going to try and find at least one recipe from almost all the rest of the categories of the menu (except for drinks, breakfasts, Monday and Tuesday special, daily features, seasonal selections, healthy choices, kids, and platters to go–yes, this menu is huge, I’m taking on a lot work for this and the day to post this is almost over, woops!)

Soups and Chowders:

French onion soup is on the menu. I actually almost forgot I made an amazing french onion soup last year for MoFo. Here it is! 

I feel the need to also include a chowder. This is the one I’d choose to make, though I haven’t tried it personally.

Appetizers:

Rhode Island actually has an official state appetizer. Sadly, it is fried calamari. Yes, it’s on Gregg’s menu. Usually this is done here in an Italian kind of style, tossed with a buttery, lemony, garlic sauce with banana peppers or sliced peperoncino. To make this, I’d actually recommend you buy Sophie’s Kitchen breaded vegan calamari, cook it according to directions, and then melt some earth balance and combine that with at least 2 cloves of minced garlic, pour on top and mix together, then fold in the peppers and dip in marinara sauce. It’ll be a pretty accurate RI vegan rendition of this dish, I believe. I’m not sure if the Sophie’s Kitchen vegan calamari is gluten free, so I probably won’t be trying this and perfecting it myself. Let me know if you try it and how it goes. I did have the vegan calamari awhile ago, but didn’t do much with it. I feel that product needs something fancier done to it, so this should be perfect!

There is also Spinach and Cheese dip on the appetizer menu. I highly recommend this vegweb recipe if that’s what you want. I recommend shredding the Follow Your Heart cheese with a grater instead of the way it’s pictured in the recipe, though.

Sensational Salads

Groan…there’s also a  “Calamari Mediterranean” salad here. Basically, based on their description, it is the same recipe as the appetizer I listed above but on a salad with roasted red peppers and sliced black olives. Add some vegan parmesan cheese to make it fancier.

The salads they list are so easy to make vegan that looking up recipes isn’t actually required. I’m running out of time to post this before midnight, so I’ll do one more:

To veganize the Tuscan salad, grill a portobello mushroom, add some roasted red peppers and greek olives, make some vegan feta out of tofu, and place over greens.

Sandwiches with Style

Tuna Melt- I highly recommend this jackfruit version.

Thanksgiving Sandwich. This recipe from Beyond Meat seems pretty authentic. To make it more like we do in RI, I’d also spread some Just Mayo on the bread.

Traditional Club Sandwiches

There’s actually a veggie burger club on the menu (without the bacon, it even says!) Make it better with your favorite brand of vegan bacon or make your own. Their menu says it’s a black bean and corn burger, which many vegan brands have similar versions of, and I bet you can find a recipe to make as well (in the interest of time I’ll leave that up to you).

Since I bet Obama wouldn’t be too impressed with that as a choice, may I suggest veganizing their Buffalo Chicken Club. Fry up some buffalo cauliflower or tofu (my fave recipe can be found here), put on bread with your favorite vegan bacon brand, maybe add some vegan ranch or bleu cheese dressing (this cauliflower recipe has a sauce that to me is pretty close to bleu cheese dressing!)

Gregg’s Favorite Sandwiches

Apparently all their favorite sandwiches are all on Focaccia bread. There are two on the menu that are easily veganized. The Portobello and Eggplant ones. First, find or make some vegan focaccia bread. I have found some good vegan focaccia at wholesale clubs, such as BJ’s in the bakery section believe it or not. Then, slice it into sandwich bread size pieces and either grill a portobello and top it with roasted red peppers, fresh sliced tomatoes, and greens or make a vegan eggplant parmesan and put it in between the bread. I recommend you melt some Follow Your Heart Provolone sliced cheese on top of the eggplant in the latter.

Burgers and “Steaks” Sandwiches

To veganize the Steak Sandwich, I recommend you make this from a fellow MoFo-er.

Dinner Favorites

Maybe Obama would be cool and choose the French Meat Pie, which is amazingly veganized here (it’s even gluten free, so I can still eat it! And one of my favorites of all time).

Pasta

Keeping with the vegan calamari idea (since they have a Crispy Calamari Pasta), do pretty much what you did with the appetizer and salad recipe, but instead of salad, toss everything (including the roasted red peppers in the salad) with thin spaghetti and some olive oil.

Everyday

Chicken Pot Pie is on this menu. I was surprised to see Trisha Yearwood has veganized this and it looks really good.

Voila! There you have a sampling of the menu of the restaurant Obama visited when he was in my small state of Rhode Island and some tips on how to make it all vegan! 

Although, as an after thought, if we are talking classic RI stuff and he specifically came to me for vegan food, I’d make him my RI Vegan Pizza Strips, serve some lemonade or coffee almond milk, a nice salad (we’ve made this one more times than we can count), and my raspberry lime rickey cupcakes I can’t stop linking to and talking about and making.

Sorry for the lack of pictures, friends! I’m done just in the knick of time…and didn’t want to steal anyone else’s photos…knowing me, if Obama actually came to visit me I’d attempt to make a ton of these items to impress him and stress over it so much, haha.

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Another post about food and Girls Rock! Rhode Island.

Hello hello!

This past week I finished off my time of being the food/hospitality coordinator for the Girls Rock camp.

As you’ve been reading on my blog in the past perhaps, I have done this before for the Ladies Rock camp, which is one of their many programs they offer to women and girls in my state.

The Ladies Rock camp is 3 days long. Many women go from not having any musical experience in what they are trying to having enough to pull off an awesome performance on the third day and wow the crowd that has assembled to support them and cheer them on.

The past two Ladies’ camps I had organized all the food (for campers and volunteers), by getting donations of products and food from restaurants, asking volunteers to cook for us, and cooking and baking a lot myself.

It is very similar to my role at this Girls’ camp, except it is 5 days long, and a team of 25-30 volunteers get a separate lunch from the campers who also get lunches provided from them.

Many volunteers and campers (at Ladies rock mostly) have special dietary needs, like gluten free, vegetarian, or vegan, so I fit in well. It is usually easiest to try to make the bulk of the cooked meals vegan and gluten free, because then they accommodate everyone.

This year’s girl camp took about a full month of planning, organizing, and well, hustling basically, to get it all set up. I was very nervous about pulling it off prior to the start of camp, but it turned out ridiculously amazing by the end of it.

Before you read a bit about what we ate (I might forget some of it as there was so much food and my memory is a bit foggy!) check out this blog that was written about day 4 of camp, there is a section about me and my food and role at the camp (read the whole thing though!)

Monday- Breakfast was mostly bagels and pastries from White Electric (local coffee shop extraordinaire), and fruit. We had vegan chili, tortillas, and vegan brownies I made from this recipe here. Campers had sandwich supplies and lots of yummy snacks! There was also a snack time for campers and plenty of snacks of all types for everyone throughout the day, donated so kindly from Chex Finer Foods.

Tuesday- We had a similar breakfast as Monday. We had this salad I made, this recipe for chana masala , rice, and other various snack and meal options.

Wednesday for lunch? PIZZA DAY! We had a ton of wonderful pizza donated by Providence Flatbread Company! They make gluten free pizza, vegan pizza, and vegetarian pizza, as well as put their own spin on other classic pizzas. It was a huge hit.

rock! gluten free pot pie

rock! gluten free pot pie

Thursday was also a special day. I had made some savory pot pies. One was gluten free and a bit difficult to describe, but it was a gravy based veggie selection with some daiya cheese on the bottom. The next was a broccoli, nutritional yeast cheese sauce, and tempeh bacon one. The final one was the vegan samosa pot pie from the cookbook Bake and Destroy by Natalie Slater. I used her crust recipe for all the pies except the gluten free one. For the Gluten free one I made it with Bob’s Red Mill Gluten Free Crust Mix.
There was also a pea and Orzo salad with and without cheese made by a volunteer, and biscotti! The campers received lunch donated from Blaze restaurant, which was really great and generous. Check them out, they are actually where I went for my college graduation dinner and are awesome. They have a great vegan selection on the menu!

For snack Thursday we had an exceptionally special treat. Providence’s own, the world’s first vegan soft serve truck, Like No Udder, paid a visit and donated an ice cream or lemonade to all campers and volunteers. I was ridiculously excited about this, as you can see by the picture below.

vegan ice cream truck!

vegan ice cream truck!

On Friday everything was winding down, but the food didn’t stop coming. I had gotten up ridiculously early because I was so excited, and went to make this jackfruit untuna for the vegans because I was concerned they may need more selection. Since I was up so early, I also had time to make waffles for all the volunteers, which was a big hit. For lunch there was a cous cous salad, 2 different green salads, pasta salad, brownies, cookies, a large selection of fruits, and leftovers! Campers finished off the wide selection of sandwich supplies for their lunch.

I am so thankful to all of the volunteers, businesses (including New Harvest, who donated coffee) and parents or volunteers who helped with the cooking/procurement of food. It was a great success.

Now, last but not least in any sense, I leave you with the culmination of the camp, the grande finale, which is a link to the final showcase! I highly recommend you watch it, it shows why I am involved with this organization quite clearly and is totally amazing to watch.

Foodie (Photo) Friday is back! (sorry it was absent for a bit…I was still cooking though!)

Hey there!

I am still recovering from the weekend where I was very busy…I cannot believe it’s been a week already since the start of the Ladies Rock Camp. It went really well, especially the food, from my standpoint.  Well of course everything went well, but I was focused most on making sure the food was great, and I think it was.

Anyhow! I think I am going to play catch up a bit.

This week I made some Hawaiian Toast (Page 44) for breakfast and Texas Beefless Skewers with Chipotle Peach Glaze (Page 140) from Betty Goes Vegan, pizza english muffins and easy monkey bread (from the Vegan Stoner Cookbook, haha) with a friend, a really good salad several times, and a jackfruit/northern beans “tuna” melt. I don’t have pictures of the monkey bread and pizza English Muffins, sadly…

In weeks prior where I did not get to post, I also made:

  • a Cheezburger Pie from Betty Goes Vegan
  • Cupcakes for my birthday (on October 29) from Chloe’s Kitchen–the spice ones

and other stuff too, but that I apparently did not take pictures of or remember. Ooops.

Here are the details and evidence:

Northern bean/Jackfruit un’tuna melt…
photo (73)recipe here 

Bye bye, chickpea untuna sandwiches! This combination beats chickpea faux tuna sandwiches by a landslide! So good and a close flavor from what I remember! I didn’t add any salt and it was recommended to me to not use a whole lemon. I did not use the frying step as listed because it seemed fairly redundant. I just broiled some bread with spinach, tomatoes, and daiya cheddar on it and then put the still hot sandwich mixture inside. The un’tuna salad tastes good when cold the next day, too. Also, I don’t know how this makes just two sandwiches! It makes about 4 for me. If I piled the amount it’d take to halve the recipe on the bread, it wouldn’t hold it all. But this is probably one of my favorite recipes using jackfruit I’ve tried so far.

I rate this recipe:

4bananas1

Hawaiian French Toast from Betty Goes Vegan Cookbook

photo (72)

This cookbook has so many amazing sounding recipes, especially for breakfasts. This one immediately caught my eye when I read it. It has both a tropical and cheesy flavor to it, and works out really well when you follow the directions as instructed. I would not change anything about it! It’s so yummy. My non-vegan brother gobbled it up, and I don’t even think he likes French Toast type things much, but no complaints…This definitely deserves a 5 good banana rating!

5bananas

Texas Beefless Skewers with Chipotle Peach Glaze from Betty Goes Vegan

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I used Gardein Beefless tips as directed for this recipe. It looks almost too real, which is slightly scary for me. They were oh so tasty, though! I made some cilantro lime rice with corn in it (a frozen prepared bag, haha) to go along with it and it was delicious! When I shared this picture on facebook, it seemed to get more “likes” than usual…I do not know if maybe it is because it looks so convincing as a fake meat, or what, but yeah…It was also pretty quick and easy to make. I am finding that most of the recipes I have tried so far in this cookbook are, which is great and a huge plus for me. The only thing I would recommend with this particular recipe that wasn’t mentioned in the book is to have a baking pan on the rack underneath in case the juices drip out…it was needed and I thankfully thought of it before it was too late…

4bananas1

Cheezburger Pie from Betty Goes Vegan

photo (71)

 Well, this was amazing. I used Whole Foods Brand burgers and did not defrost them and they worked fine. The Bisquick and the ener-g egg replacer make this almost quiche-like…which I was very impressed with. I have not been too keen on ener-g egg replacer powder until I used this cookbook and particularly this recipe. I ate it with ketchup, dill relish, and yellow mustard. It was comforting. Amazingly, when I calculated the nutrition facts  it was fairly decent  (at least calorie wise, I was thinking this would be really intense). Visually it is appealing too as you can see, haha!

5bananas

Finally, I amnot going to review them because I’m mostly tired now, but I will leave you with some pictures of the cupcakes for my birthday on October 29 which I neglected to blog about. They were from Chloe’s Kitchen.

photo (68)

photo (70)