Fresh ingredients are key in a vegetable sauté!

#LunchBreakLIVE with Bob Linden, a longtime radio host and creator/ organizer of multiple wildly successful festivals, including the upcoming L.A. Reggae Vegan Festival, happening this Sunday October 7, in Woodley Park, just outside Los Angeles, CA. The lovely Vanessa Marsot, founder of Ellora Wellness, hosts.

Vanessa and Bob pose for a nice pic with the finished vegetable sauté!

Bob Linden is the emcee and main organizer of L.A. REGGAE VEGAN FEST on behalf of the 501(c)(3) nonprofit Go Vegan Radio. Bob is a legendary, award-winning Program Director of music radio stations around the US. Bob is the original organizer of WorldFest-LA at Woodley Park in 2000 and creator of the World Vegan Summit & Expo, PlanetFest, and CommunityFest. Bob hosts the first-ever mainstream media Vegan talk show “Go Vegan Radio with Bob Linden,” which has been heard on the Air America radio network, GCN radio network, Clear Channel and CBS stations around the country, and in Los Angeles on KRLA and K-TALK!

Don’t miss the LA Vegan Reggae Festival this Sunday!

Bob made his vegetable sauté oil-free for Vanessa today. If you aren’t avoiding oil, then he says it may bring out the flavors. Vanessa will tell you that oil can damage your circulatory system so maybe going oil-free isn’t a bad idea. One other item you won’t find in this vegan soup or any of Bob’s cooking is honey. Vanessa explains that eating honey is stealing food from bees. Bob takes the explanation a step further by exclaiming that honey is “bee vomit.” Yea we’ll pass!

Food, fun, music and fun for all who come!

Make your own vegetable sauté at home with the recipe below. Be sure to come out to the festival this Sunday October 7th and check out all the food, music, retailers, and fun for all!

Check out the L.A. Reggae Vegan Festival Facebook Event Page

Go to the L.A. Reggae Vegan Fest Website for discounts 

Check out Bob’s Go Vegan Radio Show!

Paige Parsons Roache reporting for JaneUnChained.com

Photos courtesy of Paige Parsons Roache.

Report edited by Ellen Dent.

Vegetable Sauté Recipe:

Ingredients
2 red onions
1 garlic clove
1 bunch of carrots
1 basket of mushrooms
1 stalk of celery
1 head of broccoli
1 head of cauliflower
1 block of extra firm tofu
1 zucchini
2 large jars of organic tomato sauce
Himalayan salt
Cayenne pepper
1 TB of Nutritional yeast
Grain of choice: pasta, rice, quinoa or pearled barley
Chop all vegetables.
Saute onions, garlic, carrots, mushrooms, and celery in organic vegetable oil or spring water.  Once the onions are translucent, add broccoli, cauliflower, extra firm tofu, zucchini, 2 large jars organic tomato sauce, a pinch of himalayan salt, cayenne pepper, and nutritional yeast.
This can be used as a sauce, over grains.
Or as a soup, with more water and greens, like kale or mustard greens.