You may wish to visit the Sacramento VegFest on Saturday, June 7, 2014 from 10:30 a.m. to 6:00 p.m. at the Red Lion Hotel, Woodlake Conference Center, Sacramento. Sacramento VegFest is a showcase, to promote, celebrate, and educate the community and visitors about food through the provision of a festival illustrating in living flavor, the wide variety of plant-based foods and products available in the marketplace. There will be world-class speakers, live entertainment, and fun contests throughout the day in addition to the vast array of vegan and vegetarian food samples. See, "Sacramento Vegfest."
The VegFest is happy to present Mariel Hemingway as its Keynote Speaker who also will be signing her book. In addition, Doug Lisle, Ph.D.; Ed Bauer, Champion Vegan Bodybuilder and Chef Brooke Preston will both be Guest Speakers.
Admission is $15 for the day of the event, and free for children ages 12 and younger. You also may wish to check out the Facebook page for the Sacramento VegFest at SacVegFest. On Friday, June 7, 2014 Chef Brooke joined Sac & Co. on the air at 11:30 a.m. to chat more about Vegfest, The Green Boheme (restaurant), and the importance of plant-based food. How does Canneloni with Basil Glaze sound for a little food fun? Tune in for more, says the SacVegFest Facebook page. You also can check out the video clip with Chef Brooke at the Fox 40 station to hear the discussion about VegFest.
On today's Sacramento VegFest page, a delicious vegan recipe appears. Please check it out where it's also posted on the Fox 40 website, and thanks again for having Chef Brooke
You also may wish to visit the Green Boheme restaurant in Sacramento. See the site, "Restaurant Menu | The Green Boheme." The Green Boheme is Sacramento’s organic, vegan, raw foods restaurant and holistic health center – voted “Best Raw Resource” by Sacramento magazine.
Unlike at other vegetarian and vegan restaurants, all our food is gluten-free and soy-free – meaning we serve the purest food throughout Sacramento County. Its passion for health and commitment to gourmet cuisine enables the restaurant to meet rigorous dietary restrictions while satisfying the discriminating palate, and our innovative approach to a plant-based diet has been featured in top media outlets – including ABC, NBC, CBS, and Fox.
The Green Boheme located at 1825 Del Paso Blvd, Sacramento, CA 95815, between Arden and El Camino is the only Sacramento restaurant serving food that is organic, vegan, raw, gluten-free, and soy-free. The culinary parameters of our restaurant, combined with the artistic sensibility and creative talents of our chefs, inspire us to make some of the most innovative cuisine available today.
In addition, we are a green restaurant with sustainable business practices, and all our farm-to-plate food supports local agriculture throughout the greater Sacramento area, notes its website. You also may wish to see, "Chef Brooke chats about where the concept for The Green Boheme came from." Or watch the video here.
Here's what's posted on the Sacramento VegFest Facebook page, sharing a recipe from Chef Brooke Preston from the Green Boheme
Tomato Stacks with Feta and Basil Glaze (Note the 'feta' is vegan and made with nuts.)
Have ready: 4 large heirloom tomatoes, preferably of different colors &½ cup basil leaves, thin sliced into ribbons
1c cashews + 1c macadamia nuts soaked for 2-4hrs and drained
1/8 teaspoon probiotic powder
1 cup purified water
2 teaspoons chickpea miso
2 TB onion powder
1/4c lemon juice
Pinch of white pepper
Pinch of sea salt if needed
1 bunch fresh basil
1/3 cup cold pressed extra virgin olive oil
3 tsp lemon juice
dash fresh ground pepper
To prepare the 'Feta', place all ingredients into a high speed blender. Process until smooth and mixture becomes a ball, adding water if necessary. Set aside. For the Basil Glaze, place all ingredients into high speed blender and blend until combined.
Assemble Tomato Stacks by slicing off top and bottom of each tomato and set aside. Slice all tomatoes into 3 thick slices crosswise. Using slices from each tomato, arrange 1 slice tomato, cover with Feta, drizzle with Basil Glaze and sprinkle with basil ribbons.
Repeat for 3 layers using slices from different tomatoes to give color to each stack. Top with fresh ground pepper and dash salt if desired. This recipe is so simple, so delicious, and so beautiful! It’s a Green Boheme favorite this time of year. Enjoy.