Experiencing SoCal VegFest And Expanding Horizons

Momma Told Me: Don't think different, think broader.

If you'd asked me a few years ago if I'd like to go to something with 'VegFest' in the title I'd have laughed out loud and made a snarky remark about bacon covered veggies. And the truth is, that type of mentality runs rampant among the communities outside 'that way of life.' You know the communities, 'Veg Heads,' 'Tree Huggers,' ....'Vegans'- there's us and then there's them. If it sounds like an ugly way of thinking, it is.

But, really, a few bad apples (pun intended) have given an entire way of living a bad wrap. Vegetarians, vegans, and humanitarians all have this misguided rep for being over-zealous and judgemental when, in truth, those looking outside are casting stones just as far as them. As a foodie, I've long recognized this war but it wasn't until one of our close friends 'came out' as Vegan that I was forced to look at how I so harshly judged.

There are a lot of reasons I feel I will never be a Vegan.

Do I feel there is anything wrong with those who choose to be? Absolutely not? Could I see myself as a Vegetarian, or Pescatarian? Maybe. But what it really boils down to, is I would rather choose to expand my lifestyle to be more conscious, than flip a switch overnight and commit to an entire way of living I really know so little about.

And that is how I would up at SoCal VegFest the, second annual free admittance, massive weekend event which self professes it's specially organized to "engage curiosity and inspire consciousness in people of all ages." I really couldn't put it better myself.

Organized on the sunny Orange County College Campus what might be misunderstood as a Vegetarian or Vegan festival really was an enlightening experience. With hundreds of vendors, many food trucks and food minded vendors yes, from animal free hair care to holistic living and inspirational live music. Anyone walking in with an open mind would surely find themselves delighted beyond labels and lingo.

Prime example- Vegan Donuts.

Local North Los Angeles boutique style donut shop, The Donuttery, was arguably one of the hottest Food exhibits at the event boasting a mostly Vegan menu of flavor twisting, from scratch, donuts, with names like PB&J and Cinnamon Roll. Many of their menu offerings are not just animal by-product free, but gluten and or dairy free as well, making them great for those with allergies, or just a conscious sweet tooth.

Even in the SoCal heat I insisted on toting a few of these delicious donuts through the event with us, and home for dessert that night. It was well worth the wait; forget their excluded ingredients, these were easily some of the best donuts, flavor and texture, I've ever had!

Of course I was all about the food- and the seemingly endless samples the vendors had to offer only gave me more reason to 'educate' myself on culinary alternatives and potential benefits to dietary changes- but there was plenty more going on than Earth friendly hippie brands peddling food.

Whether you were interested in aligning your chakras, sampling homemade incense, exploring natural fabric dyed and printed clothing, learning to play a new instrument, or wished to discuss methods of at-home-composting, there was something to intrigue everyone from the curious, to the life-long-devoted Earth conscious individual. We spotted families, pets (which technically weren't allowed because of the food), couples, fashion driven college students and grunged out high schoolers. And the vibe- it was electric.

As someone not necessarily looking to convert to Veganism, I was also accompanied by my Vegan friend. That somehow sounds wrong, when I type it, as if hes 'my Vegan friend'- when, in fact, he's introduced me to many like-minded people from his circles. But, still, I associate him with my 'tipping point,' my 'eyes wide open' factor. So nearly everything we actually sampled or bought was, in fact, Vegan, despite the fact that not all the vendors were Vegan friendly.

And if I am speaking Chinese- Vegan would indicate no animal sourced products were used, rather than no animal meat (Vegetarian), and Veganism can take many forms from mild (no milk, meat, fats) to extreme (no honey, animal labor, or even animal household pets). For our purpose my friendly Vegan friend is quite easy to talk to and will happily explain that every Vegan must find their own level of comfort as to what their lifestyle means, and what path they will live.

Having said all this- yes, that is Vegan funnel cake, and it is amazing. Up top: a plant based milk substitute we found even more creamy than the big name competitor, Silk. Look for MALK at a store near you soon!

Speaking of expanding horizons, Vegan Sushi is something I didn't think existed, let alone thought I would ever try- so I naturally jumped at the chance when we passed by a specialty food truck known for their imitation spicy tuna-less tuna. Believe it or not, the materials cost of manufacturing this sushi was not only less on the eco-impact bottom line, but the wallet as well. And the flavor? Impressively good. The puffed rice and crispy noodles on the exterior really brought the texture and flavors of the imitation tuna to life!

Of course it wouldn't be SoCal VegFest without the PETA booth- a booth that pops up at a lot of festivals and events I frequent, but has always had me a bit timid to approach. PETA has a bad wrap for being a little extremist, and some of their representatives have questionable tactics for shock based messaging.

On this particular day I was actually accompanied by my friend, Aaron (you know, my 'Vegan friend') who actually just began working as a social media representative for the organization this month. He really helped show me the softer side of the organization, and how they worked hard to expand not only vision but perception through creative solutions- not just the traditional scare tactics they often get a bad wrap for. With representatives such as Aaron holing their face, I really find the organization is much more approachable for mainstream consumers such as myself.

Somewhere near the PETA booth were a few animal friendly accessory and fashion vendors. I, personally, don't find that Vegan fashion in the high end market is in my budget- with the gorgeous high-top leather alternatives calling my name ever so sweetly- but I definitely found a beautiful art in thinking outside traditional materials to create gorgeous clothing. The more I pondered how truly far one had to go to be genuinely Vegan kosher in the world of clothing, the more my head actually began to spin. So many animal by products are used in the industry, much like the case used to be with cosmetics.

SoCal Veg Fest also had an assortment of events being hosted throughout the weekend, much like you'd find at your local fair. A costume contest and cupcake contest were just a few of the highlights- The criteria for the cupcake contest being that they at minimum were Vegetarian friendly. These rules didn't seem to hinder creativity at all, though- the Little Shop of Horrors inspired cupcakes were a clear front runner in my book. I only wish I could've tasted them!

We wrapped our day with one last snack- Vegan Ginger Miso Portobello Potstickers (a pricey $18 plate, but oh so worth it as it was, wok'd in from of you.) And, of course, we stopped by Southern Fried Vegan for a plate of  Chicken-less Chicken and Waffles to take home for dinner. Man, if I lived in the Los Angeles area I could easily see myself spoiled on good Vegan eats!

Of course the moral of the day was really just an expansion of possibilities and a slightly different way of thinking. The social impact of our consumer and dietary consumption is one issue- but the mentality of skewing one's self towards am ore sustainable, and greater, future, really shines with appeal to me. I look forward to attending the event again next year, and will definitely keep my eyes out for similar events more local in the upcoming year! Now, tell me, what do you think you'd enjoy most about visiting an event like SoCal Veg Fest?

What Daughter Says: Expanding your mind doesn't require commitment, it just requires an open mind.

3 Quick + Simple Vegetarian Bean Recipes- General Tso's Chickpeas

This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

When I was young it seemed some of the most exciting highlights of my day revolved around food.

What kind of snack would I eat after school? What treat had my mother hidden in my lunch box? When was the next family Taco Tuesday night?

As a child I had my mother there to make sure I ate 3 solid meals a day, with healthy snack in between. As an adult I fail miserably as ensuring I eat even 1 solid meal a day, at times. It's not that I've fallen out of love with food- it's that I am now the sole individual responsible for ensuring said food is not only consumed, but planned for, prepared, and cleaned up after. Being a personal chef for one's self, let alone one's family can feel like a full time job.

Truth be told, during the weekdays when I'm home alone working I can all too easily skip breakfast, and even lunch because I simply don't feel I have time to make something healthy and delicious.

When a close family friend became Vegan a little over a year ago I began exploring Vegetarian and Vegan recipes that could accommodate him while he was a guest at our home.

It turned out that many popular, and delicious, recipes in these categories were quick simple and quick to make- requiring little to no heat reliant cooking or temperature based protein monitoring. They also typically featured fresh ingredients paired with pantry staples many already keep stocked in their homes. One protein source, in particular, made dabbling in these food categories easiest for me; canned beans. S&W Beans, to be specific.

From White Cannellini and Garbanzo to 50% Reduced Sodium Kidney Beans and new Organic S&W Black Beans- there's truly an inspiration for every dish among the brand's range. And beyond variety S&W Beans has the highest quality standards in the industry with over 120 years of premium quality. The "whole bean" visual appearance of quality S&W Beans products also means my guests, and Instagram followers, can eat with their eyes thanks to beautiful beans that pour from the can every time. You can discover a variety of amazing recipes for all of their canned options on the S&W Brand Recipe Page, and download money saving coupons for a limited time.

The Garbanzo Bean, of "Chickpea" as it is affectionately known by many is rich in antioxidants, fiber, protein, and iron, and also has a great 'sturdy' texture that holds up beautifully as an animal based protein substitute. Even better, when I reach for a can of S&W Garbanzo Beans I know I can bypass the time consuming process of slow cooking these beans to perfection- as they are ready to eat right out of the can. Simply drain and rinse!

I'm so confident, as an omnivore, that S&W Garbanzo Beans make a perfect, delicious, vegetarian solution I'm going to share with you 3 of my favorite recipes. An entree, a hearty salad, and for versatility a munch-worthy snack. You can prepare all 3 at the same time, with 3 cans of your favorite S&W Garbanzo Bean variety- or sneak them in on a busy afternoon or weeknight. While you can't go wrong with any option, I often rely on the Organic S&W Garbanzo Beans for a rich flavor in salads and cold dishes, where as I will typically use 50% Less Sodium S&W Garbanzo Beans for recipes with rich sauces, or glazes.

My first must-try recipe is a Vegetarian General Tso's Chickpea dish that requires no bed of rice, thanks to the hearty stir fry of vegetables and protein rich S&W Garbanzo Beans. The sauce alone is worth doubling and keeping on hand, but I find the texture of the chickpeas allows me to enjoy a guilt-free entree in a rich health-minded sauce.

Whenever I crack open a can of S&W Garbanzo Beans I always open an extra can and pre-heat my oven to make a batch of Honey Roasted Chickpeas. In the 45 minutes it takes to roast a pan of chickpeas I can work my kitchen and rock my General Tso's recipe.

Always start by preparing your canned chickpeas. S&W Garbanzo Beans are already cooked, so all you have to do is open the can, pour them into a colander, rinse, and drain. In minutes you'll have a beautiful batch of prepared chickpeas ready for whatever culinary adventure you have planned.

To bake S&W Garbanzo Beans pat them dry with two layers of paper towels- for sauce and cold based recipes a simple rinse and shake in a colander will do nicely.

Next, you'll want to prepare your sauce-

Trust me when I say, double the sauce recipe and put half aside for another time. You're going to want to whip this recipe up again, soon, and the sauce is half the prep time. This General Tsao's sauce recipe also goes delicious on a variety of proteins, if you're looking to vary your dish a little.

Prepare your stir-fry vegetables, and set aside.

 Right about now my oven timer is usually going off, and my roasted S&W Garbanzo Beans are about ready to come out of the oven for the first time. I'll quickly combine some honey and oil, and toss the hot beans directly in the 'glaze' mixture before spreading them back out on the parchment lined baking sheet and returning them to the oven for 7-10 minutes. For Vegans, I have found that Agave will make a suitable substitute for honey, but you may wish to forego the salt season at the very end, as the Agave has a bit more of a sweet flavor.

How long you roast your Garbanzo Beans on the second wave is really up to you, ans how caramelized you prefer them. I find 8 minutes is usually the sweet spot, but you will get more of a crisp and bitterness if you go towards 10. Place the finished baking sheet on the counter and allow to cool before testing.

These Honey Roasted Chickpeas not only make a delicious snack by themselves, but also a wonderful topping for salads and other dishes. The element of texture and playful sweet 'candied' shell makes this one deceptively healthy recipe.

Honey Roasted Chickpeas

****Click here for printable Honey Roasted Chickpeas recipe.

Ingredients:

1 15oz Can Organic S&W Garbanzo Beans, Rinsed + Drained

2 TBS Honey

1/2 TBS Vegetable (Or Sunflower Seed) Oil

Ground Sea Salt, To Taste

Directions:

Preheat Oven to 375F

1. Line a rimmed baking sheet with parchment paper.

2. Put rinsed garbanzo beans on a double-layer of paper towels and gently pat dry.

3. Place garbanzo beans in a single layer on parchment paper lined baking sheet and bake for 45 minutes, or until crunchy.

4. While beans bake combine Honey and Oil in a large bowl. Add hot baked Organic S&W Garbanzo Beans, and toss to coat. Return coated beans back to parchment lined baking sheet and bake for an additional 7-10 minutes to caramelize. 

5. Remove from oven and sprinkle with Sea Salt, as desired. Allow to cool and store in an air tight container.

Because this General Tso's recipe is vegetarian you can eliminate tedious cooking times and essentially prepare the entire dish in one wok, over the course of about 7 minutes. How long you wish to fry the vegetables is ultimately up to you, but do keep in mind that the General Tsao's sauce if very tick and sticky, and should be added only at the end of your cooking process to warm and coat all ingredients evenly.

I simply cannot say enough great things about General Tso's Chickpeas with Organic S&W Garbanzo Beans- this is definitely a dish you can eat with all of your senses. From the aromatic and rich red sauce to the beautifully plump and satisfying whole Garbanzo beans, this is a weekday lunch I never feel guilty about. I can prepare this entire dish in less than 30 minutes, prep and clean-up included, and often have a serving left over for the next day. No more excuses- no more skipped lunches!

Of course if you're cooking for a crew that hasn't quite embraced the Vegetarian concept, this General Tso's Chickpea recipe makes a fabulous starter to any Asian-inspired main entree. Customize the included stir-fry ingredients to tailor to fit your audience's preferences and really wow the crowd by adding a pair of chop-sticks. After all, everyone knows just about anything tastes better when eaten with chopsticks. (Maybe it's all the work you have to do to get the food actually in your mouth that makes each bite so satisfying?)

For days when a stove isn't an option- or I simply want a nice clean, fresh taste for a grab-and-go lunch a Citrus, Avocado, Feta Salad with a fiber-rich S&W Garbanzo Beans base is the perfect solution. All of the ingredients for this salad can be easily prepared the night before and stored in a container in the fridge. The fresh lime juice will help keep the avocado fresh and green and appealing! For that perfect bite-ratio I also like to cube my avocado in generously sized pieces about twice the size of a garbanzo bean. Varied shapes, sizes, and textures make any salad a hit- which is also why I always top this delicious dish with some of my Honey Roasted Chickpeas from above!

Citrus, Avocado, Feta Salad

****Click here for printable recipe.

Ingredients:

 1 15oz Can of Organic S&W Garbanzo Beans, Drained + Rinsed

2 Avocados, Pitted + Cubed

1/3 Cup Freshly Minced Cilantro

2 TBS Chopped Green Onion

1/2 C Feta Cheese Crumbles

1 Lime

1/4 C Honey Roasted Chickpeas

Salt + Pepper ToTaste

Directions:

1. Combine Organic S&W Garbanzo Beans, Cubed Avocado, Cilantro, Green Onion, Feta Cheese, and Lime (Juiced) in a medium bowl. Toss to combine and season with salt/pepper to taste. Garnish with Honey Roasted Chickpeas (Recipe Here).

So there you have it, 3 of my favorite quick, delicious, vegetarian recipes, all featuring one star ingredient that's easy to keep on hand- S&W Garbanzo Beans. Not only are these recipes health-minded and easy to prepare, they're also very affordable! Find S&W Beans at a store near you, and discover more delicious ways to incorporate vegetarian fiber rich bean varieties into your meal-plan when you visit their recipe page and follow the brand on Facebook, Instagram, and Pinterest.

Remember, you can also download money saving coupons for a limited time here!

Thinking Outside The Can: Fudgy (Vegan) Black Bean Brownies

This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Momma Told Me: Change how you eat.


As a teenager, like most teenage girls, I struggled with body image as well as the concept of nutritional eating. It wasn't quite about weight, it was about how I shaped the body I was given. It was my natural reaction, with the pressure of high school dances and a full social calendar to begin a 'diet'. Thankfully, I wasn't quite old, or responsible, enough to make my own grocery choices and Momma wasn't about to see me being a trend of poor decisions based on fads and forms of starvation.

I recall one particular evening where I'd slumped into the passenger seat of our family's mini van and inquired the everyday questions, "What's for dinner?"

My mother, without pause, replied with a single word, "Pizza."

I felt my face scrunch as I bit my lip, remembering the Winter formal that was just weeks away and my recent declaration, which has expressly sworn off all things cheesy and carb. Because she knew her daughter well, Momma was quick to reply before I'd even began to get the first words of protest off my tongue, "Calm down, not that kind of pizza." She went on to explain she'd made some fresh dough in the bread maker and that we'd be enjoying a southwestern inspired pie made with fresh vegetables, handmade marinara, shredded chicken, and black beans. It was delicious.

When I handed my plate in that evening, clean enough to have emerged from the dishwasher, Momma smiled one of those 'knowing' smiles only a parent can have, "You don't have to change what you eat, just how your eat."

As an adult I enjoy my fair share of junk food. I'm not what I'd consider to be 'a health nut,' but I am what I consider to be a 'conscious consumer.' That is to say that I make sure to balance the less than nutritious with plenty of wholesome, truly satisfying, real ingredient based dishes. And, when a close friend of ours became a Vegan just over a year ago I was greatly intrigued by the concept of how eliminating specific things from one's diet can require them to expand their horizons and really 'think outside the box.' I found that the dishes I made specially for him were not only delicious, but often included a few staple ingredients that really proved themselves versatile enough to work in multiple profiles and textures. That's when we really began exploring the many varieties of beans, and the diverse ways to serve and prepare them.

At the same time, I am a chef of convenience. I, like so many, have very little time to spend slaving over the stove at mealtime. (Especially for lunch.) Thankfully one of my new favorite ingredients comes in a wide variety of convenient ready-to-eat canned options, thanks to S&W Beans. From White Cannellini and Garbanzo to 50% Reduced Sodium Kidney Beans and new Organic Black Beans- there's truly an inspiration for every dish. Even better their high quality beans, such as the 50% Reduced Sodium Black Beans featured in my Vegan Black Bean Avocado Salad, look great out of the can for 'to table' recipes that look as great as they taste. Don't believe me? Grab some sweet kernel corn, cherry tomatoes, red onion, fresh avocado, a dash of lime, and your favorite S&W Black Beans and whip up the impressively delicious Vegan recipe all of our carnivore friends request at parties!

And, again, while I don't practice any dietary restrictions, I've found it quite a worthwhile experience to explore new ways of cooking- particularly on the subject of baking. Reduced sugar, dairy free, and vegetarian are food profiles many of my family members and guests often meet. Finding sweet recipes that are heal-minded or meet these multiple check boxes, and still satisfy those of us who eat 'whatever we want' has been a definite challenge. The one recipe with a 'secret ingredient' that's converted the staunchest of junk food addicts? My Fudgy Black Bean Brownies, of course!

Now black bean brownies are nothing knew to the dairy sensitive and Vegan communities, but they do tend to have an initial knee-jerk reaction for pretty much anything else. "You made these with what?!" is what you'll hear to anyone you present them to with the full and proper recipe title, and for fair reason. I've had dozens of black bean brownie recipes and they are not all equal. The ratio of ingredients and time in oven play a crucial part to the quality of the brownie experience. The beans you choose to use play an even bigger role. That's why I use Organic S&W Black Beans for a rich flavor and texture that makes the moist fudgy, moist, chocolatey 'Vegan' brownies I've ever had.

You're probably a skeptic, even now, looking at that photo of chocolate-awesomeness above. Sure I put a photo of Organic S&W Black Beans in the background, but those cant be Vegan brownies. Oh yes, they're real, and that's them.

There are many varieties of S&W Beans, and ways to enjoy them- we find our diet lacks a lot of fiber that keeps us full and fueled between meals so we like to try and incorporate one variety or another into at least a meal a day. With all of the delicious varieties, we have yet to get bored- they're even delicious heated with some light seasoning as a side dish! Now that I've inspired you, now through April S&W Beans is offering $1 off 2 cans of S&W Beans. Get (and print) your coupon from the S&W Beans website.

What Daughter Says: Enjoy a richer diet when you consider what does into the food you eat.

 Super Fudgy Black Bean Brownies

***Click here for printable black bean brownies recipe.