A vegan food weekend

Every weekend is a vegan food weekend for me. Every day is a vegan food day. But I got to sample some new good this past weekend! Saturday was Sacramento VegFest! I got there a bit early and ended up getting too full to try everything. I didn’t even eat that much! Here are a few things I purchased…

Cashew Sauce by Beyond Better

Pan Dulce by The Jaguar Baker

Ice Cream by Conscious Creamery

Vegan Carrot Chili Dawg with heirloom beans by Chili Smith Family Foods

I do want to point out the amazing shopping bag I brought with me!

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I purchased that bag in Portland years ago and use it on special occasion.

I was finished with the VegFest and almost home by noon. I stopped to get one of those nice sour beers on the way home and took a sweet little foodcoma nap before enjoying a nice lazy day, complete with some video game playing. I’m revisiting The Legend of Dragoon. I haven’t played that game since not long after it was released!

My goal on Sunday was to go to Oblivion Comics & Coffee because they were having vegan cannoli by Love + Flour Bakery. It would be my first time trying it, and they had three different flavors, so I needed one of each!

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The one with pistachio was my favorite! I ate them with some coffee and was pretty happy about it. My friend Mischa and I went back to that brewery so I could have another sour beer. She’s going to move back to Sacramento soon, so I am sure there will be plenty more brewery visits and food adventures!

 

 

Vegan Banh Mi

Ohhh. 😑❤️

I’ve never made a Banh Mi in my life. I couldn’t stop thinking about having one today! A fresh, flavorful, tasty Vegan Banh Mi! 🥰 I looked up a recipe and veganized it. It was INSANE!!! 🙌😍

For the Chikken:

1/2 cup soy sauce

1/2 cup fresh lime juice

1/4 cup granulated sugar

3-4 cloves garlic, minced

1 chopped jalapeno

1 1/2 teaspoons salt

1 bag Gardein chikken (or any vegan meats)

For the Pickled Veggies:

1/2 cup hot tap water

1/4 cup cup rice vinegar

1/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 carrot, sliced thin

For the Sandwiches:

6 soft sub rolls

1/3 cup mayo

1/2 cucumber, sliced thin

1 cup cilantro leaves, or mint

1 sliced jalapeno for extra heat 🌶

For the chikken: Mix the first six ingredients in a baking dish. Add the to the dish, cover, and refrigerate at least an hour, the longer the better. (Or do what I did and skip the fridge: put it in a pot under super low heat for a few!)

For the pickled vegetables: Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, crushed red pepper, sliced carrots. Cover and refrigerate for at least 30 minutes.

Heat the pan to medium and cook the chikken. Open the sub rolls and throw them in the oven until toasted.

Drain the pickled veggies. Slice the chikken into thin pieces unless they are already in strips.

Spread mayo over in the sub rolls. Layer the cucumbers, chikken, pickled veggies, cilantro leaves and jalapeños in the rolls. Add sriracha if you want to have more fun. Serve immediately!