Sunday, April 26, 2015

Vegan Food, Bike Presentations/Discussion and PopUp Bookstore!

5 week tour is starting on April 30th!
Check out the event schedule and come if you can! More details get filled in constantly so be sure to check your town's date for more info...
http://dinnerandbikes.com/dates/

Should be fun, as usual!
At the very end I will be doing Chicago and Louisville and maybe Bloomington solo before going back to California.

First dates are: Omaha 4/30, Topeka 5/1, Stillwater 5/3, Oklahoma City 5/4, Amarillo 5/6
See you there!


Monday, April 13, 2015

April 22nd in Los Angeles!

Really cool pop up event coming up in Los Angeles at Lot 1 Cafe on Sunset Blvd.
Make reservations by emailing:Lot1EchoPark@gmail.com

links:
https://www.facebook.com/events/1588207624768777/
http://www.lot1cafe.com/

Info Here:
What a great way to celebrate Earth Day,
a fabulous 4 course vegan meal curated and prepared by
musician and vegan chef author Joshua Ploeg.

Please send your request for reservations,
including time and size of party, $35 per person
to: Lot1EchoPark@gmail.com

Available seatings:
5:30 to 7pm
7:30 to 9pm
9:30 to 11pm

Joshua Ploeg is the author of 8 vegan cookbooks including 'This Ain't No Picnic' and 'In Search of the Lost Taste'. He has spent the last 15 years touring around curating private dinner parties, pop ups, takeout, backstage and presentation catering and conceptual events (usually taking public transport everywhere and using whatever gear available).

Joshua has been the screamer for a number of noisy punk bands including Behead the Prophet N.L.S.L. and Select Sex. He's always ready to go wild in the kitchen!

www.amazon.com/Joshua-Ploeg/e/B005HXI7PK]
http://joshuaploeg.blogspot.com/
http://joshuaploeg.com/

menu selections:
* Turmeric Celery Root Croquette, Curry Mustard, Garlic-Mixed Berry Preserve, Lightly Dressed Mizuna

* Roasted Chickpea Tomato Boats, Cardamom, Dill Aioli, Jicama, Watercress, Capers, Herbs, Rainbow Carrots,Toasted Pumpkin Seeds

Soup/Salad:
* Cactus Gumbo, Peruanos, Spring Squash, Chipotle, Epazote, Tomatillo Broth, Huitlacoche, Lemongrass

* Kales, Spring Greens, Fennel, Toasted Quinoa, Seared Rhubarb, Shaved Radishes, Caramelized Leeks, Tangerine Vinaigrette

Main Dish:
* Layered Baked Sweet Potato, Parsnip, Turnip, Rutabaga, Collard with Red Onion, Roasted Red Pepper/Slow Cooked Tomato Sauce, Garlic Cannelini Bechamel, Frittered Sage

* Rich & Foresty Mushroom Cake, Beet-Caraway Slaw, Smoky Horseradish-Burdock Salsa, Kumquat Asparagus Pickle

Side:
* Sweet Chili Roasted Baby Carrots
* Mashed Garlic Cauliflower
* Fried Green Beans with Crispy Onion

Dessert:
* Ginger & Sultana Cake, Green Tea-Jasmine Coconut Sorbet, Kombucha
Rose Syrup & Sweet Tea Crumbles

* Chocolate Pie, Cocoa Whip, Chocolate Drizzle, Shaved Chocolate

Thursday, April 9, 2015

Chioga Bacon

The pattern on chioga beets is perfect and stunning for a fake vegan bacon.
Also, very simple seasoning can accomplish this.

Just peel the beets, cut them fairly thin, baste with olive oil, salt and pepper and maybe
some smoked or regular paprika to taste and bake on lightly greased sheet at 400 degrees, turning
once, until a little crispy around the edge.
It takes 7-10 minutes a side usually, sometimes more and depending on how you like it.

Here it's with some buckwheat-roasted pepper balls, jicama-fennel kraut and maple mustard...