Need some ideas for those Labor Day cookouts, this weekend? No fear! I’m here to show you some absolutely tasty dishes to bring along with you, that are tried and true. From dips to salads to entrées, you’re pretty set. Just click on the picture or caption to get the recipe!
Today, I have something a little different to share with you. No, not a delectable recipe, but something just as drool-worthy. I was fortunate enough to be invited to a special Pop-up dinner this past weekend, hosted by Lane Gold, author of Vegan Junk Food. Thankfully, I stayed off of Instagram long enough to be surprised by the food that was served to us; otherwise, I would have seen all of the spoilers that Lane was posting!
I brought the always fun Eva, of Dirty Rotten Vegan, as my date; plus, I knew a few other of the dinner-goers, such as Brian Patton and his wife, Jennifer Chen, and Laura Hooper Beck. As a whole we enjoyed meaningful talks, lots of cheers-ing and even more laughs; more importantly, the food was amazing.
Lane’s mission with this pop-up, this first one being named “An Ode to Summer Comfort Food”, is to hold intimate vegan meals throughout the LA area. Now, the series is named the Vegan Dining Club, or #vegandiningclub on any and all social media. She has shared with us that the next installment will be brunch-based (!!!) and at a cool venue in Echo Park (if I’m remembering that correctly). I can’t wait to go to the next one!
This dinner was held in a very eclectic building, functioning as a community art gallery when not being used to serve food. It’s a small building with spray paint all over it, a kitchen as one half of it, the dining room/gallery as the other half. The location was pretty random, but I absolutely loved it.
I’m glad that I brought my “nice” camera out to shoot some photos, although the lighting was a tad unforgiving, which my excuse for not having the best pictures. Without getting too wordy about the food, I’ll briefly describe the dishes. Just know that all of it was tremendous and you could tell that there was a lot of love and effort put in to each dish.
I have to say, most recipes on this site aren’t made over and over and over again for quality assurance. If I make something once and it turns out exactly how I want it to, I’ll share it with everyone; but occasionally there are recipes that need a little finessing and fine-tuning, this delectable burger being one of them.
Originally, I made these for a Vegan Mexican Food Potluck with some friends, up in Hollywood. The potluck was at a friend’s house, one that you may have heard of. It wasn’t until I got there that I realized that I had seen this place before! It’s the awesome Farmhouse of Hollywood with an incredible backyard and humongous avocado tree, where great things happen.
This place is so charming that I just had to take a couple of photos of it, even then they fall short as far as showing you just how much personality the estate has (I should have taken more!). It’s always fun for me to gather with new people, especially over delicious vegan food. Thank you, Anneke, for sharing your space with us and for the avocados, it made for a good time!
Anyway, I made the first edition of these soyrizo burgers for the potluck and they tasted great, but were a bit too crumbly. The second version was awesome and is where I came up with the idea to roast the jalapeños for the guacamole, but do soyrizo AND tofu really need to be in the same burger? Probably not. So, I have for you the third and final edition of the Spicy Soyrizo Guacamole Burger.
Bruschettas of the fruit variety are nothing new, as far as recipes go. Even the traditional tomato one falls into that category, with tomatoes being a fruit and all. I’ve seen a couple of different fruit combinations over the last couple of years, since starting my blog; but have not made one, myself. Once I saw a picture of a strawberry bruschetta, I knew that I needed to try my hand at it.
Ever since I wrote a Crostini recipe for VegNews Online, I’ve made a couple of different recipes like it. The one that I have for you, today is a sweet, fraternal twin version of the first. The may look totally different, but they have similar parts and are terrific in their own ways.
The first crostini is savory, with its salty olive-mushroom tapenade, garlicky cashew cream, fresh basil and balsamic, it makes for a sophisticated appetizer. This recipe has the perfect summer fruit bruschetta made of sweet cherries, white peach and cooling mint. When laid atop a layer of subtly sweet orange cashew cream, it turns into a playful appetizer better served with a margarita, as opposed to a more reserved red wine.
Before you think, “This looks complicated,” I assure you, it’s definitely not. Think of it this way: Dice, toss, blend, toast, layer, serve. Straight up, that easy. Now, go on, get some friends together, enjoy the summer sun and munch on these tasty morsels.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!