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Sunday, March 31, 2013

Korean food!

On Friday we hosted our Korean food dinner! Since Brandilyn works for Dave's Gourmet Korean Food at the Farmers Market, we got a ton of donated goodness! We dined on Dave's tempha black bean and brown rice cakes, spicy daikon radishes and burdock root with a spinach salad, mixed seaweed, marinated lotus and garlic root, miso soup with glass noodles, two types of kimchee, bibimbap- rice and veggie stir-fry with red bean paste and carrots, and baesuk- cooked pears with ginger, cinnamon, dates, and agave. A great end to a very cooking-intensive week! Vegheads also participated in the Student Labor Action Coalition's Employee Appreciation Luncheon on Thursday, for which we made spinach, apple, and grape salad with raspberry vinaigrette, cajun-spiced dirty rice, and apple and pear crumble! It's almost April, but we're not slowing down-- RSVP for our all-day Activist Empowerment Conference next Saturday, April 6th, and keep an eye out for the rest of our upcoming events: our Middle Eastern dinner April 13th, April 17th faculty dinner, and of course Go Veg Week April 22-28th! For all the details, check out our new website: oxyvegclub.weebly.com



Sunday, March 24, 2013

Raw food!

Brandilyn hosted Vegheads' first all-raw food dinner yesterday night! Her menu included a spicy mango and kale salad, raw fetuccini alfredo with kelp noodles, a faux tuna salad (made from nuts!) with nori, creamy corn chowder, chocolate pudding made with avocados, and carrot cake! Join us next Friday (note the day change!), March 29th for Korean food! We'll have bibimbap vegetable stir-fry with rice, kimchee, tempha (black bean brown rice cakes), seaweed salad, and baesuk (cooked pears) for dessert!





Sunday, March 17, 2013

Favorite Family Recipes

Last night we had an eclectic meal made up of some old favorites and some new experiments. Since it's still Spring Break, we enjoyed the company of a small group of friends and family. Our meal included a grape, apple, and blueberry salad, Brandi's family favorite "pinwheels" made from tortillas, cream cheese and olives, vegan ceviche with tomatoes and avocados, sweet potatoes, cous cous and garbanzo bean casserole, and chocolate chip cookies. Thanks to everyone who came! Come again next week for Brandi's raw food dinner!


Friday, March 8, 2013

Ethiopian food!

Last Saturday we had our Ethiopian dinner, which tied with Mediterranean as our most popular dinner yet! 31 people joined us for the meal, and first-year Laura Koeller (who lived in Ethiopia for part of last year) helped us plan the menu. We got injera from Rahel Vegan Ethiopian Cuisine in Little Ethiopia, and served a full vegetarian spread on injera, with lentil and yam stew, shiro wat, wilted garlic spinach, dinich wat, cucumber and tomato salad, and cut fruit to finish. Thanks so much to everyone who came, cooked, and cleaned!



Have a great Spring Break, everyone! Join us March 16th for Favorite Family Recipes!