Vegan kitchen hacks: How to speed up your vegan cooking! Who doesn’t want to waste less time in the kitchen? I know for me I like instant gratification and when I am hungry I don’t want to wait long to eat, so any tips for a quicker cooking experience are welcomed! Check out this #LunchBreakLIVE with Jenny B. Jones, an organizer for the annual Central Coast VegFest. She was on #LunchBreakLIVE last year making some amazing dishes. Check out that episode HERE.
We also have taste tester Joshua Awesome, a professional vegan webmaster. Not only are you about to learn some amazing kitchen hacks, but you will learn what exactly a SLAPPY JANE is, which is what will be cooked up on this episode. You will also be introduced to some awesome vegan products! And lastly, Jenny B. tells us all about the upcoming Central Coast Vegfest which sounds like it will be such a special day!
Vegan Kitchen Hacks: How to Speed up Your Cooking! #LunchBreakLIVE with Jenny B Jones, organizer for the annual Central Coast VegFest with tastetester Joshua Awesome, professional vegan webmaster, as they enjoy making plant-based Sliders called Slappy Jane’s! And a side of vegan cheese! Comment & share out!
Posted by Jane Unchained News on Wednesday, February 12, 2020
After retiring from a dual career as a yoga teacher and real estate broker, Jenny B. Jones started the San Luis Obispo based Central Coast VegFest in 2017 while sitting on the beach in New Zealand, where she has spent the last seven Springs with her husband, Ross, a vegan of over 35 years. When they are not living in California or down under, they travel in their Sprinter van attending VegFests and vegan eateries around the U.S. and Canada.
Cooking tutorials, personal stories, and fabulous vendors will all be featured elements of the third annual. Central Coast VegFest on Saturday, February 15, 2020, from 10 a.m. until 5 p.m.
The lineup begins with a cooking tutorial on Whole food plant-based meats and proteins, taught by Cuesta College Plant-Based Nutrition Department’s Professor Elisabeth DeSwart. She plans to talk about the wide variety of meat-like foods one can make at home or buy locally and affordably. Free samples of “burger bites” will be handed out to the audience.
Austrian award-winning cookbook author Daniela Lais will present at 11:30 a.m. on “Vegan baking with Eggs and Butter.” Her cookbook, “Easy Vegan Baking” makes her an expert on the subject, and she’ll discuss at length how to replicate eggs in a variety of ways, including an egg salad sample, free to those in the audience.
Keynote speaker Renee-King Sonnen of Rowdy Girl Sanctuary in Austin, Texas will appear at 1:30 pm to share her powerful and moving story of marrying a 5th generation cattle rancher, only to fall in love with his cows and then initiate the first beef cattle ranch vegan conversion in the history of Texas, the United States, and most likely, the world.
At 2:30 pm surfer, athlete, former businessman and prostate cancer patient, Bruce Mylrea will share his informative and poignant talk “Transitioning To Plat-Based-How And Why I Did It For My Health.”
As plant-based living gains popularity in the global marketplace, the Central Coast VegFest is proving to be a breeding ground for new vegan products and vegan businesses in SLO county. One favorite story is of Ivy Alvarado, who attended the first Central Coast Vegfest over two years ago simply out of curiosity. Eating great food at the event and seeing the excitement in the vegan movement inspired Ivy to start her own pop-up food stand selling Impossible Burgers around the county, including at last year’s VegFest. Now in 2020, Ivy will be selling her ever-popular burgers, and sides from her new “Plant Ivy” food truck venture. What a beautiful story!
If you are on the Central Coast this weekend (February 15th) stop by the Vegfest. It is free of charge and you are sure to be blown away by all of the amazing food vendors, food demos, new vegan products, and educational lectures!
The event will be held in beautiful San Luis Obispo’s SLOUMC venue located near Cal Poly at:
1515 Fredericks Street.
San Luis Obispo (near Cal Poly)
February 15, 2020
10 a.m. to 5 p.m.
Now let’s get back to the amazing Slappy Jane’s that Jenny B. made on this #LunchBreakLIVE. We all likely remember Sloppy Joe’s from when we were kids. It is known as a classic American comfort food. Well, now you can re-live your childhood with this delicious plant-based version of the traditional Sloppy Joe. Be sure to make it at home and let us know how you liked it. I do not think you will be disappointed.
- Instant Pot
- 1 medium-size yellow onion chopped
- 1 tablespoon chili powder
- 1 cup Organic Whole Mung Beans
- one 15-16 ounce can chopped tomatoes
- 3 cups water
- 2 tablespoons soy sauce
- 1 tablespoon yellow mustard
- 1 tablespoon brown sugar or maple syrup
- 1 teaspoon black pepper
- Saute onion with water or dry for 3-5 minutes until lightly brown. Add the chili powder, stirring to coat.
- Transfer the onion mixture to your slow cooker, if needed. Add the Mung beans, tomatoes, water, soy sauce, mustard, sweetener, and black pepper. Stir to combine. Cover and cook on low for 8 hours or on high for 4 hours.
- Serve on toasted buns or English muffins. These can also be served in bowls.