A couple of weeks ago, I went to a pretty cool showcase/luau put on by Follow Your Heart, to show off their new cheese shreds. To be honest, I had already tried them at Expo West, in March, and was totally enamored. So, it only took a little convincing to get me to make that 54-mile one way trip.
The day of was a warm one, a lot like today has been; but in Chatsworth near Canoga Park, it was 102ºF. Talk about hot! When I showed up at their factory, the event was held outside (!!!), but they provided plenty of libations to keep people hydrated and cool. Plus, there were some beers from Angel City Brewery and the Vegan Vine, both of which were very good.
There were tons of bite-sized treats served, ranging from the cutest mini-tacos to grilled cheese bites, to baked mac and cheese. Not to mention, they were relentless with the trays of food. I had to abstain from eating for a bit because I was getting full off of these mini-meals! Don’t get me wrong, that is not a complaint, it’s more of a surprise; especially since a different event that I went to the week before left me hungry, and I had to go eat afterward. FYH, you’re doing it right!
Since I had brought my friend Jess, from The Vedge App, to the part-ay, we joined the second group from a tour around the facility. This meant seeing their supplies, distribution center and walk-in refrigerators (which were very welcoming to all of us sweaty vegans). It was at the event that I found out about a crazy recipe contest that they’re doing on their site, where you can win some awesome prizes.
Obviously, this recipe was destiny, because duh, it’s Born to Mac MoFo and delicious cheese shreds need to be used! So, I went to my nearest WholeFoods and got their Fiesta Shreds, which are very much like pepperjack. To be honest, I like them better than the Daiya ones (GASP!), even straight out of the bag they have a better texture.
Now I have this hearty, flavorful mac ‘n’ cheese/chili mash-up dish that will be great for the cooler temps coming around. I added a good amount of veggies into this chili so that it’s not SUPER heavy and because it tastes great, obviously.