Sunday, March 1, 2020

Vegan Event in Billings, March 21st, make a reservation!

*obviously we postponed this event due to concerns about
the spread of Covid-19, will reschedule for another time.
Stay healthy out there!

Vegan Feast
Spring Fling & Equinoxicaun Capricing
with Chefs Marcia Rodrigues (of Eat the V) and Joshua Ploeg (of Hartig/traveling vegan chef)
Saturday, March 21st, 6pm at Kirk’s Grocery, 2920 Minnesota Ave., Billings, MT
$25 per person (food, entertainment and agua fresca… Kirk’s has a catered bar where alcoholic and soft drinks may be purchased separately)
reserve & pay in advance via Paypal, use thetravelingchef@gmail.com, please use friends/family designation.
To pay cash at the door reserve by letting Marcia or Joshua know directly that you are reserving space. Email is best for that: thetravelingchef@gmail.com for Joshua, for Marcia
We do have limited seating but it should be a good, fun crowd.

A Spry, Springy menu, everything but the Baklava is gluten free btw...
*Shaved Carrot Tart with Cashew Ricotta

*Mushroom Baklava with Pistachios (mycokopita), Sherry Gastrique, Almond Pesto

*Dual soup: greens, mung bean and lemon; rose cauliflower and beets; curry oil, radish, pickled carrot and sprouts/ microgreens

*Grilled Maple “Chicken” and Citrus Salad

*Lemon & Blueberry Cheezecakes

*various side salads and slaws

*Tomato boats: chickpea curry salad with golden raisins, persian spice, dill, red onion

*canapes with wasabi kreem cheez, smoky sunflower pate and more!

*crudites and dips

We're each going to plate a course, the rest will be buffet style for your convenience! :)


Springy entertainment, storytelling and songs with mild pageantry and floral touches, a bit of an Irish & British Isles spin with Sanctuary of Sound and guests.
Joshua will also have cookbooks for sale, 3 of his titles at the moment.

Tuesday, January 28, 2020

Gofundme last mention!

I'm gonna close this out on Saturday, February 1st, the day after my birthday * UPDATE- nope it's still open! fork it over hahaha!*
should anyone wish to contribute
super helpful so far, I'm excited to get this paperwork stuff accomplished, managed to get a couple of people up here lined up to check all the boxes and get it done, so I can get the ball rolling...
should have big news by the end of February I daresay!
Anyway huzzah!
https://www.gofundme.com/f/help-joshua-with-early-costs-for-vegan-cafe?utm_source=customer&utm_medium=copy_link&utm_campaign=m_pd+share-sheet&fbclid=IwAR3se9mZV4mbuQrYOv_RFgc2Nw8gQq_elLBpBFvrgFdaGDKTwc56emH-dgI

Friday, January 24, 2020

Lembas Bread

I made this for a LOTR marathon party last month in San Diego, was one of the 7 or 8 meals that occurred. Tastes vaguely of Chkn in a Biskuit and I made a small effort to add something resembling nutrients.

Stir/sift together:
1 1/2 C. flour
1/4 C. flax meal
1/4 C. hemp seeds ground into flour
1/4 C. brown rice flour
1/4 C. tapioca or potato starch
1 tsp. baking powder (optional, if you use it your bread will rise slightly, if not it will be slightly more dense)
1/2 tsp. salt (more to taste, will make a difference whether you use coconut oil or margarine)
1 tsp. garlic powder
1 tsp. ground turmeric
1/2 tsp. ground white pepper
1 Tbsp. powdered veggie bouillon (chickny is preferred)
2 Tbsp. nutritional yeast

then add to make crumb:
3/4 C. coconut oil or margarine
2 Tbsp. hemp or oat milk (a little more if needed)

Form into a log, wrap and chill for an hour.

Preheat oven to 350 degrees.
Roll out on a lightly floured board into 1/2 " thick rectangle, a little thinner is fine. If you are having trouble rolling it, you can do it between plastic or add a little liquid to the dough or other such tricks, you'll figure it out. If you think you ought not to overwork the dough however, you are thinking correctly.
Press gently into a parchment lined pan and cut/score into squares. If you like, make a cool pattern on the top with some device or fork tines. Brush lightly with a little oil or melted margarine and bake for about 12 minutes, until done to your liking, a light browning is fine.
Set on a rack to cool for a bit before cutting or breaking it up. I like to brush with margarine or coconut oil again right when it comes out as well.
Cut/break into its squares and allow to cool to room temp or just slightly above.
Wrap each square in a cut of banana leaf or other leaves and tie with string.
Ta-da!
Banana leaves can be a pain, in order to fold/roll and cut them easily you need to run them over heat (I use gas flame for this) until it softens up enough to deal with, being careful not to scorch it, set fire to anything or otherwise maim yourself or your hobbit hole.
Some people soften banana leaves in the microwave, look it up!