Last Sunday my family and I volunteered at a fundraiser for Full Circle Farm Sanctuary. Sarah and William managed the table while I videographed the event. The even was held at Sanctuary Brewing Company, which happens to have vegan food and beer!
This event was fantastic. There was an awesome turnout, the chili and beer was super delicious. Carolina Catskins was a special musical treat. Everyone was very nice and we made several new friends. I met Laura Theodore (Jazzy Vegetarian) and her husband, the owner of Sanctuary Brewing Lisa McDonald, and many other amiable vegans.
We’d love for you to Like, Comment, and share the video we made.
Check out other the listing for Full Circle Farm Sanctuary on Vegan By Season for more information and videos.
Visit Full Circle Farm Sanctuary to learn more about their incredible nonprofit and to make a donation
When in the Asheville/Hendersonville area visit Sanctuary Brewing Company
Learn more about Laura Theodore
The very groovy band was Carolina Catskins
Also in attendance The Gentle Barn
video by neofilm and VeganBySeason.com
Welcoming the upcoming warm season and its bounty, outdoor adventures and perhaps a little summer break are these veggie kabobs. Simply seasoned, a colorful blend of vegetables is roasted on kabobs, just like off the grill. To round these off for a meal is protein packed tofu cubes deliciously seasoned to perfection.
Prepare yourself (and your grill) to receive two personal size par-baked pizza crusts with all the fixin’s. Toppings include our house marinara sauce , thinly sliced red onion, artichoke hearts, steamed asparagus and roasted red peppers. We also include a healthy portion of our very own dairy-free Alfredo sauce. All you have to do is layer with the marinara and veggies, heat (can be done on grill or in the oven), dress with “cheese” (e.g. cashew queso!), slice and eat. This selection would make for a fine meal for two or a nice appetizer come party-time!
Steamed edamame pods are dressed with the artisan pink salt crystals of the blue Pacific ocean surrounding the Hawaiian Islands; a simple twist that keeps the dish theme-worthy. You know the drill on this one – just peel, eat and repeat
This Hawaiianized classic starts with a handmade pizza crust, smoothed with a barbecue-style sauce. Add to that chunks of golden pineapple, juicy tomatoes, crisp broccoli and sweet onion, wrapped up into an easy “on the go” pocket of goodness. Can’t ya just hear the faint sound of a ukulele rising in the background?
Tender black beans are at the heart of this scrumptious burger that includes crunchy bits of green bell pepper and pungent red onion. But the very best part is an outrageously delicious sauce of creamy housemade mayo, orange juice, agave nectar, Dijon mustard, soy sauce and flecks of green onion. Topped with slices of freshly grilled pineapple. Mmm! Mmm!
These unique and yummy corncakes are healthy too ‘cause they’re made with a mess of greens to boot! Add to that a simple salsa made with black-eyed peas, grape tomatoes, onions, garlic and jalapenos… Your tongue might even believe you are Jamaica mahn
This is a video we casually shot last year at The Block Off Biltmore in Asheville. The intent of the event was to raise money for Full Circle Farm Sanctuary in Weaverville, NC. Full Circle Farm Sanctuary is an all volunteer non-profit that provides a “Safe Haven” for rescued animals.
In order to create an autumnal profile for this oh-so-accessible and versatile vegan dish, I have added some seasonal ingredients that not only result in a delightful taste experience but really help to ring in the season of fall – my most favorite of all! Hope you enjoy!!
2 15 oz. cans chickpeas, drained & rinsed (reserve some liquid if organic for a lower-fat version)
1/2 c. celery, diced
1/2 c. chopped pecans
1/3 c. dried cranberries
1/4 diced red onion (optional)
3/4-1 cup vegan mayo
1 TBL. Dijon mustard
1 TBL. freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Thoroughly mash chickpeas with a potato or bean masher until no whole beans are left (alternatively can be done in the food processor on pulse. Do not over-process). Add mayo (if desired, replace any amount of mayo with chickpea liquid for a lower-fat version), mustard and lemon juice. Stir in celery, onion (if using), cranberries and pecans. Salt and pepper to taste. Taste and adjust seasonings as desired.
One could certainly improvise with any one or combination of fresh or dried seasonal herbs for a customized taste experience. The key is to keep tasting and adjusting to your liking. For fullest flavor allow to chill at least one hour before serving, preferably overnight. Enjoy on crackers, as a sandwich spread, salad feature, or wrap filling. Please feel free to share your results and/or recommendations in the comments :)!
These burgers come together beautifully with crispy Panko-crusted outside edges and a tender, delicious sweet potato and white bean inside. Bursting with flavor as well healthful vitamins, minerals, fiber and protein, these little burgers come with freshly handmade bread buns. Pile on lettuce, onion, even avocado and indulge!