In 2012 Veronica Herrera attended the LA Street Food Festival. Her perspective is that of a vegetarian. The annual festival takes place at the Rose Bowl, featuring LA’s Best Food Truck and street vendors. Your ticket is a all access pass to a taste of LA. Some portions are pretty small while others are an adequate style. After all, you get to linger and nibble all day. Moreover, the LA Street Festival like MCCN is a taste of the world from Indonesia to Mexico to Southern Barbecue. Expect frozen desserts, cupcakes, drinks and other items to choose from.
It is a great event.
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Peru Delights, offers a vegetarian alternative – in English – for those with an affinity for new sensations, but who may not like the strong flavors and meat-centric style of many Peruvian dishes.
“We actually cook all the dishes,” said Escardó, who started Peru Delights back in April with her mother, Morena Cuadra (“Morena” means either “brunette” or “dark-skinned” in Spanish). “We really want to make sure that it’s actually possible to cook them. If I can’t do it on the first try, we fix the recipe immediately.”
Cuadra, a former Nicaraguan beauty queen turned journalist, chef, and wine expert, moved to Peru some decades ago. After marrying Escardó’s father, a famed Peruvian magazine publisher, Cuadra started the short-lived cuisine outlet Cocina, Arte y Estilo in 2001, whose extensive photo catalog and contents remained unused for a long time after the magazine was closed. (READ MORE)
Earthsave events are a great way to learn more about issues, meet like-minded people, and to try new and delicious foods! They are all open to vegetarians and non-vegetarians, members and non-members alike. SEE VANCOUVER EVENTS
Japanese dish that's great for vegans!
2/3cupSliced Shiitake Mushrooms, by Dynasty
1pkgFirm Tofu, by Silken
2tbspPotato Starch, by Hinokuni
3tbspSoy Sauce – all purpose, by Marukin
1tbspManjo Aji Mirin, by Kikkoman
1/8tspWhite Pepper Powder
4tspVegetable Oil – divided
2cupsRice, by Calrose
2 Carrots – julienne cut
1 Yellow Onion – cut into thin wedges
- Soak shiitake in 2 cups hot water, 25 minutes.
- Drain tofu. Halve tofu horizontally and vertically to get 4 equal size “steaks.” Place tofu on paper towels, in single layer. Let drain 30 minutes, changing towels when wet.
- Drain shiitake, reserving liquid.
- Combine shiitake liquid, potato starch, soy sauce, mirin and pepper; stir until potato starch dissolves. Heat large frying pan, preferably nonstick, over high heat.
- Add 2 teaspoons oil; coat inside bottom of pan. Add tofu steaks, in single layer. Cook 2 to 3 minutes on each side, or until lightly browned. Remove from pan; keep warm.
- Heat remaining 2 teaspoons oil in the same pan. Add carrots and onion; sauté 2 to 3 minutes, or until tender crisp.
- Mix in shiitake, shiitake-cornstarch mixture. Cook and stir 1 to 2 minutes, or until mixture boils and thickens. For each serving, place a tofu steak on serving plate. Spoon 3/4 cup shiitake sauce over tofu. Serve immediately with rice.
Recipe and Image from Asian Food Grocer