May 25th, 2007

Vegan food for music festivals

This weekend I'm going to the Sasquatch Music Festival (omfgggg bjork/beastie boys/neko case!!). There's four people in our group (two vegans, one veg, one omni) and I'm trying to figure out what I'm doing for the food situation. We're leaving tomorrow morning, camping out Saturday and Sunday and coming back Monday... so the food needs to last that long. It needs to be transportable and non-perishable. We're taking a cooler but there's only so long a cooler can stay cool in the middle of the desert.

For the 4 hour drive over tomorrow (lunch) I'm going to make falafel sandwiches, easy. But that still leaves dinner for saturday, and lunch/dinner for Sunday. I'm going to make up a huge batch of trail mix and some granola bars for snacking and put lots of fresh fruit in the cooler. We also can't take the cooler IN the festival (nor would we want to) and are planning on packing lunch/dinners in our individual bags. We won't have any way to cook/warm up food, either. What can I make or buy tonight (at least for me and the other vegan, the other two should be able to find food in the festival)? I probably should have posted this earlier, ugh. Help!

Pies for the public!

There is something so comforting about pies and pastry (could be something to do with all that fat!). When I was dropping off to sleep the other night I started thinking about aubergine in a pie and how good that would be, and maybe roasting an aubergine to puree to surround the pie filling, and what about this, and what about that... my fantasty pie was amazing. So, not the next day because I had to go shopping first, but the day after that I made my dreams a reality!

pie-cooked

Aubergine, courgette, mushroom and chickpea pie, and left over pastry bits!Collapse )

portabella mushroom burgers.

i made this for dinner tonight with some fresh steamed green beans. They were amazing. there is no picture because, well, my boyfriend and i ate them in no time flat. haha. yum! enjoy!

portabella mushroom burgers.

ingredients:
2 large portabella mushroom caps
2 large hamburger buns

marinade:
1/4 cup soy sauce
1/4 cup olive oil
1/2 cup red wine vinegar
2 tbsp vegan worchestershire sauce
1/4 tsp liquid smoke
3 pressed garlic cloves
1/4 tsp black pepper
hot sauce to taste

instructions:
1.) combine all marinade ingredients together. Place each mushroom in a shallow bowl, gill side up. Pour 1/2 of the marinade over each mushroom, pouring a little in the bottom of the bowl first, to wet the bottom of the cap, and the remainder into the gill side. marinate for 5-10 minutes. do not marinate longer as the mushrooms will absorb too much marinade.

2.) set oven to broil. cook 2-3 minutes per side. serve on burger buns with toppings of your choice.

serves 2
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