CT Vegetarian Fest Recap

What an exciting weekend!  I am so happy to have been a part of the first Connecticut Vegetarian & Healthy Living Festival hosted at the CT Convention Center in Hartford this weekend.  Thank you to all who attended, volunteers who ensured everything ran smoothly (and for tracking down that elusive food processor!), vendors and non-profits who showcased amazing products and services, provided musical entertainment, and who screened the  brilliant documentary Vegucated.  It was a fabulous opportunity to connect with others of like-mind, and perhaps even open some minds (and hearts!) to the benefits of vegetarianism.

I've read anecdotal reports that approximately 5,000 people attended the event... in Hartford!  And not even for a UCONN game!!  Great job publicizing and spreading the word in advance!  In addition, hundreds of bags of canned goods were collected for organizations such as Food Not Bombs and the Connecticut Food Bank.  I hope someone enjoys the canned mango I donated!

I had a great time giving my presentation, "Waking the Taste Buds:  Foods of Spring."  It was a tough slot since Chef AJ and Ellen Jaffee Jones (Vegan on $4 a Day) were also presenting at the same time.  Decisions, decisions.  I was glad to see about 35 people huddled in close to hear me talk about healthy spring foods like asparagus, radishes, and quinoa.

I think the Asparagus, Radish, and Quinoa Salad with Dijon Vinaigrette, Pistachios and Herb Oil was a hit!

Here's some of the nice feedback I received:

"The class was extremely informative.  Mary was very kind and entertaining, and the quinoa salad was simple and delicious!  I will be going home to make some!  This class was sure a highlight."

" I enjoyed learning about the health benefits of some of the ingredients like asparagus.  Mary was very nice.  Thanks for the class!"

"Delicious recipe.  Easy to make.  Great idea to take along for upcoming cookouts, picnics, etc.  Informative nutrition information."

"Great recipe!  Very knowledgeable, personable presenter." 

[special thanks to:  Michael for photos, my cooking assistants Devin & Jessica, Carol for the good mood (ring), and my awesome mom, the roadie, editor, head cooking assistant, and everything else!!] 

yay - microphone!  wish I had my guitar!

nice crowd! 

 mixing the vinaigrette

here's the herb oil in progress 

getting it all lined up and ready to go

my mom doing her thing 

leftovers work really well in zucchini boats!

Waking the Tastebuds: Foods of Spring

I've been preparing all day today for my presentation this weekend at the first annual Vegetarian and Healthy Living Festival at the Connecticut Convention Center, and all I can think about is asparagus!  It's one of my favorite vegetables because it has that elegant, chi chi look, and yet it's so easy to prepare.  Just a quick dunk in a pot of boiling water, then a rinse of ice cold water and it's done.

I'm going to be demonstrating how to make a quick and easy salad with it along with a more common spring veggie, the radish.  These are like the yin and yang of the vegetable world:  One is prized and classy, while the other is more like the uncouth cousin nobody likes having around.  And yet, somehow, they come together in perfect familial harmony in the recipe I will be demonstrating on Sunday:  Asparagus, Radish and Quinoa Salad with Dijon Dressing, Chives, and Pistachios.

This is the same recipe I prepared for the "Planting a Chef's Garden" presentation I did last week, but it was such a hit that I decided to reprise it this weekend.  Plus, this will be a chance for those who weren't able to attend last week to get a taste.  It's so easy to make.

I hope you can stop by, say hello, and try a sample.  I'll also have cookbooks and aprons for sale - wheeeee!!

Planting a Chef's Garden

It's been a busy week here at Well on Wheels headquarters.  On Wednesday I did a presentation called "Powered by Plants:  Healthy Whole Foods for the 21st Century Athlete" at New Milford Public Library. Even though there weren't many traditional athletes in attendance, all of the feedback afterward indicated that the nutrition information I provided was very helpful for the layperson considering a plant-based diet. Two people even commented that I've inspired them to try going vegan right away!  Woo!  That's always nice to hear.

The next day I was in Orange, CT giving a presentation called "Planting the Chef's Garden."  This was a fun one since I did a mini cooking demo of my new favorite spring vegetable salad, Quinoa with Asparagus, Radish, Pistachios, and Dijon Vinaigrette.  I also accompanied this with some clover sprouts drizzled with parsley and oregano oil and garnished with pretty little pansies from my garden.  Attendees also left with their very own pea seedling which I started last week.  It's so exciting to see them sprouting!

Here's an excerpt from another happy attendee:

Just wanted to say how much we enjoyed your session last
night at the Case Library in Orange. I just made the quinoa salad
that you had and my husband tasted it and loved it too. What a treat!!! 

Planting a Chef's Garden

Last week I had the pleasure to combine two of my favorite activities, cooking and gardening, into a presentation for the Bethel Public Library called "Planting a Chef's Garden."  The planning part took place over the winter, and by the time I was ready for this presentation, pea seeds were soaking and I had already turned over my own garden to get ready for some planting.

This is the time of the season to start sowing cool weather veggies like peas, lettuce, radish, and any of the dark leafy greens like collard and kale.  I'll be trying my new favorite variety of kale this year, the Italian "Lacinato," aka Dinosaur Kale.  I love it for its mild flavor, tender leaves and vibrant green color which works perfectly chopped in salads, hidden in mashed potatoes, tossed with pasta, or even stir-fried with other veggies.  I'm really looking forward to these first little leaves popping up.

After the presentation I did a mini cooking demonstration using seasonal veggies, asparagus and snap peas.  Tossed with a Dijon Vinaigrette dressing, pistachios, and wild onion chives form my yard, this salad was a hit with everyone.

Thanks to all who attended, and to Susan at Bethel Library for coordinating this fun event!

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Great American Meatout 25th Anniversary

Ahhh... smell that fresh air. Yes, my favorite season is just around the corner. While March 20 officially marks the first day of spring, this year it also marks the 25th anniversary of the Great American Meatout - the day to commemorate our love of animals by not eating them!

Every spring, thousands of caring Meatout supporters educate their communities and ask their friends, families, and neighbors to pledge to "kick the meat habit (at least for a day) and explore a wholesome, compassionate diet of fruits, vegetables, and whole grains." I hope you will be one of them!

In honor of the Great American Meatout, I will be hosting a cooking demonstration at the Well on Wheels headquarters (more below). Please join me for this fun event!

Great American Meatout Vegan Cooking Demonstration
(perfect for newbies with tons of questions and long-time vegans who just want to enjoy some good food and good conversation)
Well on Wheels Headquarters
Hamden, CT
Saturday, March 20, 5:00-7:00 p.m.
$25 (proceeds benefit FARM USA)

Seating is limited so please RSVP to reserve your space.