Vegan Vernal Equinox

March 20 marked the first day of spring, and also the anniversary of the Great American Meatout. I was happy to hold two events this year to encourage people to consider a plant-based diet. The first was a cooking demonstration at Newington Public Library on Thursday night.

On the menu was Tomatoes with White Beans and Sage, Wilted Kale with Toasted Pine Nuts, Curried Chick Pea and Quinoa Pilaf and Grandma's Apple Cake. Over 50 people attended this event and received literature from Vegan Outreach and Farm Sanctuary, plus food samples from Eat in the Raw and Primal Spirit Foods. Phew! Thank you sponsors and mom and dad for all of your help passing out the plates!

Last night was a special Vegan Vernal Equinox Dinner at my house. Guests received a goodie bag with free samples, recipes and seed packets to get that garden started early.

The special green-themed Spring menu began with an Equinox Elixir made with raw kale and parsley, then followed with Green Olive Tapenade, Cornmeal Crusted Tofu Cutlets with Colcannon (mashed potatoes and kale), Crimini Mushroom Gravy and Caraway Cabbage. Dessert was a vegan interpretation of my grandma's incredibly moist and delicious Apple Cake, and guests left with a little bag of homemade chocolate peanut butter truffles. Thank you everyone who came to this special dinner!!


(and I apologize to everyone for Zinnia's bad manners!)