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maine s veg food fest maine s herbivores gathered yesterday for the annual celebration of plant based cuisine that is the vegetarian vegan food festival now in its sixth year the event attracted hundreds of attendees and more than two dozen food vendors vegetarian focused businesses and animal rights nonprofits one of the most popular tables was staffed by portland s premier vegetarian restaurant the green elephant here co owner dan sriprasert serves up free samples of fresh and fried spring rolls while his team members offer up wontons soy nuggets and stir fry the vermont soy booth also attracted a line with samples of tofu stir fry maine animal coalition the event sponsor used a variety of donated products to create a tofurky sandwich stand and a top your own baked potato bar both of which attracted lines and positive reviews i enjoyed trying dr john s brain ola made by little lad s bakery using dr john herzog s recipe unlike other granolas it s not coated in sweetener we couldn t resit buying a bag to bring home david homa who owns kzeloumsen permaculture gardens presented a lush display highlighting his edible landscaping services i love the fact that he included these gorgeous rocks in his design he tells me he and eli cayer are cooking up an interesting project which i hope to check out soon if i get the scoop i ll be sure to share it in my natural foodie column in the portland press herald once again the festival proved to be another stellar event showcasing the diverse ways to enjoy plant based meals in maine it s great to know that eating low on the food chain is so easy here in the pine tree state posted by avery yale kamila at 1 50 pm 2 comments labels maine vegetarian vegan food festival vegan food sunday april 4 2010 spring sandwich with black bean tempeh at yesterday s portland winter market jaime berhanu of lalibela farm offered me a sample of her latest experiment black bean tempeh right away i was intrigued by the exotic black and steel color the flavor was mild and went well with the ginger lime marinade i created the texture is softer than soy tempeh however it crisps under high heat just like soy tempeh black bean is the third sample i ve tried after navy bean and garbanzo bean jamie and her husband andy are testing a variety of beans to see which one makes the best soy free tempeh each one s flavor reflects the bean it s made from while still offering the classic tempeh taste of the three the garbanzo s texture was most similar to soy but right now i m feeling partial to the black bean after i let the black bean tempeh slices marinate for a couple hours i cooked them on the griddle using toasted slices of a whole grain loaf i bought at the market i served the tempeh with raye s mustard mixed greens fresh basil leaves green onions and sliced red onions my last storage onion from the fall it was the perfect spring sandwich and a wonderful testament to all the great food at the portland winter market posted by avery yale kamila at 2 40 pm 4 comments labels portland farmers market tempeh saturday february 20 2010 portland winter market off to a busy start the new indoor portland winter market opened this morning to huge crowds i heard from one of the vendors that shoppers started trickling in at least a half an hour ahead of opening time you ll find a number of familiar faces from the portland farmers market including freedom farm thirty acre farm fishbowl farm above lalibela farm and sumner valley farm plus a number of vendors new to the city the organizers of this market who also organize the indoor winter market in brunswick have had a rough go trying to meet all of portland s regulations and licensing requirements four vendors including organizer mother oven bakery who intended to be part of the market couldn t get approval to be there today their exclusion happened after the city gave the organizers 24 hours notice that certain vendors would have to set up in the space yesterday for a health inspection a coffee roaster that couldn t get city approval is there but instead of selling coffee the vendor is handing out free samples i m hoping things can be worked out so everyone can be there next saturday judging by the crowds it seems clear that portlanders want year round access to local food the market runs every saturday until the end of april from 10 a m to 1 p m at 85 free st posted by avery yale kamila at 11 22 am 0 comments saturday october 3 2009 organic eats at the common ground fair a fabulous cocktail party friday night thanks david vanessa and lauren delayed our departure last saturday morning for the 33rd annual common ground country fair but eventually adam and i hit the road for unity a tiny college and farming town in the central part of the state the celebration of natural living always draws a big crowd and the day we showed up so did 26 000 others we all wanted to check out such things as the state s only organic farmers market the renewable energy demonstrations and the angora bunnies and pygmy goats without a doubt the food court is the biggest attraction at the fair the walkways along the concession booths were jam packed throughout our visit by closing time many stands had run out of popular items the fair s vendors use local and organic ingredients whenever possible and the emphasis is on freshly prepared whole foods vegetarian vegan and gluten free offerings abound without forgetting fair staples including organic fried dough and locally grown french fried potatoes i snapped these photos of a few of the booths we sampled from even with food everywhere and more than 700 talks and performances my favorite thing about the fair continues to be finding myself surrounded by natural foodies as far as the eye can see posted by avery yale kamila at 10 46 am 8 comments labels common ground country fair maine vacation organic food vegan food wednesday september 16 2009 put purslane back on the plate the lettuce at sunshine farm has gone by for the season but that doesn t mean i go without greens when we arrive for an early autumn visit instead i enjoy the taste texture and amazing nutritional profile of purslane too often overlooked as a common weed purslane is a superfood packed with omega 3s and antioxidants this peppery plant has a rich culinary history in countries such as greece china mexico and india its original home here in america purslane was standard fare in colonial kitchen gardens before it declined into obscurity due to its wild pluckiness purslane isn t something my parents need to cultivate in their organic gardens instead the low growing succulent reseeds itself between the rows in the photo above you can see some of it growing in my dad s garden with the strawberry patch the honeymoon cottage and the middle cottage in the background purslane is so tenacious it even grows between the sidewalk bricks in downtown portland during our most recent time at the farm i paired fresh purslane with my long time go to veggie burgers it s an easy to prepare meal that goes well with a range of toppings including superfoods masquerading as weeds pick some you ll see chick n rice burgers 16 oz cooked chickpeas 3 cups cooked brown rice 12 0z tomato paste 1 medium onion diced 1 tsp onion powder 1 tsp garlic powder 1 tsp dried dill 1 tsp dried basil 1 tsp dried oregano 1 tsp xanthan gum salt pepper to taste in a large bowl mash chickpeas with a potato ricer add rice tomato paste onions and spices blend together with a wooden spoon form mixture into patties and cook on an oiled skillet over medium heat cook until brown on both sides serve with burger toppings especially purslane makes 10 burgers make ahead the burgers hold together on the grill much better after being refrigerated so if you have the time this is the way to go form a handful of the mixture into a patty and place it on top of a square of waxed paper inside a food storage container place a piece of waxed paper on top and then add another burger and another piece of paper repeat until mixture is gone vegetable hash if you re not in the mood for burgers you can saute the burger mixture in a skillet like you would a hash serve it browned and crispy as a breakfast dish or rolled inside a warm tortilla with your favorite tex mex toppings posted by avery yale kamila at 1 57 pm 3 comments labels vegan recipe wild food tuesday september 1 2009 farmers market on a stick with the recent gorgeous weather adam and i have been spending quality time with our weber grill the compact unit is ideal for small city lots and works well with hardwood charcoal adam gets the fire going by lighting newspaper drizzled with vegetable oil once the wood begins to burn the curling smoke lacks the acrid aroma of petroleum laced briquettes and instead matches the tantalizing smell of the ever growing legion of portland restaurant wood grills when the coals glow red hot i bring down the food one of my favorite ways to cook on the grill is with skewers pretty much any plant can be pierced with a stick and roasted over flames mushrooms tempeh and fried tofu all work well too a set of metal skewers makes a good investment and wooden skewers work in a pinch but it s a good idea to soak them in water before you add the vegetables at this time of year i pick up fingerling potatoes red peppers onions and baby squash at the portland farmers market i head home dreaming about how they ll taste caramelized and infused with smoke to me it s the sweet flavor of maine s waning summer days and a taste i ll recall fondly when the frozen days of february arrive late summer farmers market skewers 15 fingerling potatoes 2 red peppers 6 8 mixed baby squash 2 red onions extra virgin olive oil maine sea salt freshly ground black pepper dried basil cut each to roughly the same size and place in a bowl setting aside the onions so they don t fall apart coat the vegetables with olive oil and then toss with salt pepper and basil drizzle olive oil over the onions using a metal skewer or a wooden one first soaked in water add the vegetables one at a time add to the grill and cook 15 20 minutes turn after 10 minutes test the potatoes with a fork to be sure they re cooked through serve hot posted by avery yale kamila at 8 12 am 3 comments labels city living portland farmers market vegan recipe wednesday august 19 2009 going natural for the portland press herald as a professional scribe i now have a new gig i m working for the portland press herald s features department and one of my assignments is to write a weekly column called natural foodie i began my inaugural column with a reference to my early days on the commune turned organic farm so i thought i d share a vintage photo with you this was shot in 1975 on sunshine farm and i m standing in front of the newly constructed pig pen it was the shelter given to a whole series of pigs including the one i caught in a pig scramble at the litchfield country fair raised as a friend and later was asked to eat a slice of for dinner as i said in the column this is why my mother thinks i became a vegetarian while that and a series of other up close and personal food encounters on the farm may have been traumatic at the time they ultimately proved beneficial in nudging me toward the many delights of plant based cuisine such as these tasty samosas from tandoor in the old port which i mention in the column s sidebar that lists my lunches from last week my choice to eat plants rather than flesh has also introduced me to a whole bunch of fellow vegetarians including members of the fast growing maine vegan meetup here we are enjoying lunch at the always packed and super vegan friendly silly s in the east end so if you re a fan of natural eats be sure to pick up a copy of the press herald every wednesday and should you have news to share from maine s healthful food scene give me a ring at 791 6297 or drop me an email posted by avery yale kamila at 7 54 am 5 comments labels natural foodie sunshine farm vegan food friday july 24 2009 sunshine farm sombrero mainers consume more allen s coffee flavored brandy than the residents of any other state including massachusetts where it s made so it s a good mixer to have on hand for the sweet coffee flavor it imparts to a host of drinks here in the pine tree state the allen s cocktail of choice is the sombrero mixed from equal parts allen s and cow s milk during a recent party at sunshine farm we gave the classic a new dairy free twist it happened because my parents don t keep cow s milk in the house so when a guest asked me for milk to mix with allens i offered up hemp or rice milk hemp proved best and the sunshine farm sombrero was born just last week i picked up a half pint of the tasty and budget friendly allen s to use in this photo shoot for the cover of the maine switch after photographer shawn patrick ouellette worked his magic i took the allen s home and mixed two sunshine farm sombreros the tall cool drink is perfect on a muggy day when the icy liquid envelopes and cools a slightly creamy texture makes it reminiscent of a coffee milkshake and on a recent and this summer all too rare hot summer night it proved a welcome refreshment to enjoy in the shady confines of my downtown courtyard sunshine farm sombrero 3 oz allen s coffee flavored brandy 5 oz hemp milk shake and pour over ice serve sip relax it s that simple posted by avery yale kamila at 1 54 pm 2 comments labels cocktail recipe thursday july 9 2009 wild red clover harvest yesterday i was talking with sarah richards portland s go to herbalist who runs homegrown herb tea and learned that we re in the midst of a worldwide shortage of dried red clover sarah says it will be months before she can get another shipment good thing maine is blessed with an abundance of this useful plant growing wild in fields and ditches i snapped these photos while i was up at sunshine farm for the fourth of july weekend after most of the guests left i helped my mother gather a basket of red clover blossoms from where they grow wild on the front lawn the pretty blooms can be used to top salads but we were interested in drying them for storage long grown as an agricultural crop this nonnative legume has naturalized itself in north america farmers prize the crop for its ability to add nitrogen to the soil without using chemical fertilizers it s harvested for both hay and silage my mother placed the freshly picked blooms on a cloth lined basket to dry she harvests and dries them throughout the summer and gathers enough to last her until the following spring mixed as a tea most often with other herbs the dried blooms are used to treat a variety of problems including respiratory issues prostate problems menopausal symptoms pms high cholesterol cancer and inflammation used topically red clover soothes skin conditions including psoriasis and eczema the blooms contain high levels of isoflavones plant estrogens and as a result are best avoided by women who are pregnant or br...