Main Stage July 7 & 8
KungFu/Tai Chi DEMOs
12:00 PMShao-Lin Kung Fu & Tai Chi Demo
1:00 PMShao-Lin Kung Fu & Tai Chi Demo
2:00 PMShao-Lin KungFu & Tai Chi Demo
3:00 PMShao-Lin Kung Fu & Tai Chi Demo
4:00 PM Shao-Lin Kung Fu & Tai Chi Demo
5:00 PMShao-Lin Kung Fu & Tai Chi Demo
Chinese Shao-Lin Center(s)
4012 W. 38th Ave. Denver 80212 (303) 455-4088
2872 Bluff St. Boulder 80301 (303) 440-7609
The next time you hear the “Get enough Protein, or I couldn’t be vegan because I work out…….ask about what happened in Las Vegas – Manny Pacquiao was upset after 7 YEARS undefeated by a VEGAN!
This is one of the BEST sites for those who travel and want to find vege-friendly restaurants for dining. You can also read the reviews and leave your own review after visiting. Also feel free to add any “new” restaurants that may have opened up recently, so others can visit. ENJOY!
Dreena’s No-fu Love Loaf by Susan Voisin on April 26, 2012
No-fu Love Loaf from Let Them Eat Vegan
Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!
- 1/2 cup brown (green) lentils
- 1 cup vegetable stock
- 1/3 cup water
- 1 dried bay leaf
- 3/4 cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
- 1 cup water, boiled
- 1/4 cup natural ketchup
- 1 cup rolled or quick oats (ensure gf certified for gluten-free)
- 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
- 2 tablespoons nutritional yeast
- 2 tablespoons ground white chia (or can use flax meal)
- 2 tablespoons vegan Worcestershire sauce (see note for gf version)
- 2 tablespoons tahini or sunflower seed butter
- 2 teaspoons blackstrap molasses
- 1/4 teaspoon dried thyme
- 1/4 – 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/8 teaspoon ground fennel (optional)
- Freshly ground black pepper to taste
(Visit Susan Voisin for the instructions).
From the book Let Them Eat Vegan! by Dreena Burton.
4457 Broadway St,
Boulder, Colorado 80302
720-389-5578Type: Vegan, Organic, Bakery, American, Raw, Take-out
Info: A gluten-free kitchen providing breakfast, lunch, and grab-and-go dinner. All of the ingredients are as organic as possible. Sample items include soup, veggie pancake, saute, veggie burgers, raw cashew coconut macaroons, raw fig bars, sourdough bread, and sprouted grain crackers. Has outdoor seating. Accepts credit cards.
This is the most delicious Quiche I’ve ever tasted! It can be made a million different ways. It’s also very healthy because it doesn’t have any eggs or animal products, that means zero cholesterol and only good fats.
The texture is very creamy but firm, it will hold it’s shape. You can definitely turn it into mini-quiches. this recipe serves 4 or 5 people, depending in how hungry they are.
– 10 ounces Extra Firm Silken Tofu
-2 tbsp Soy Milk
-2 tbsp Nutritional Yeast (optional)
-2 tsp Corn Starch
-1 tsp Onion Powder
-1/8 tsp Turmeric
-1/8 tsp Cumin
-Salt and Pepper to taste
For the Vegetables:
-1.5 cups Brocoli
-3 cups Fresh Spinach (or 3/4 cup frozen)
-2 cloves Garlic
-1/4 cup Green Pepper (or any color you like)
-1/4 cup Onion
-1/2 cup Diced Fresh Tomato
For the Crust:
-3/4 cup Brown Basmati rice
After the rice is done, it will have a firm texture and it’ll be moist, that’s what we’re looking for. It’ll be crispier after it comes out of the oven. If you didn’t before, add some salt and pepper. You can also add 2 tbsp of the filling to make the crust creamier instead of crunchy.
Press the rice into the baking dish to form a crust. See the picture below.
Then in a pan with a little oil, cook the vegetables together, except for the spinach. If you don’t want to add extra fat, just cook with 3tbsp water, which is what I did. When all the veggies are cooked add the spinach and mix well. After you have incorporated the Quiche filling that was prepared before and the veggies in a bowl, pour it over the rice crust.
Bake it for 35-45 minutes and let it rest for at least 15 minutes before cutting.
It couldn’t be easier.
This blog will contain my favorite vegan recipes, pulled from years of experimentation as well as the recipe boxes of many friends and family members. Have you thought about switching to a vegan diet for health, animal welfare, sustainability or spiritual reasons? I hope these recipes make your journey very tasty!