So, because I am a badass, I gave folks at VegFest a link to the F’egg recipe, even though I hadn’t put it up yet.
But I’m not really a badass so I can’t go to sleep until I’ve made up for my deception…
So here’s the recipe:
Put the following in a bowl:
1 block of extra firm tofu (not silken). And use organic, otherwise it’s probably GMO, which will cause you to sprout extra eyes and wings (actually, that sounds pretty good…)
1/2 – 1 cup of vegenaise, depending on how fat you want to get. Vegenaise is vegan mayo that you can get at Loblaws, Independent Grocers, and all the Health Food stores in town.
Mustard – about 1/5th of the amount of Vegenaise you used.
1/4 tsp (or thereabouts, I’ve never measured it) of salt or black salt. Black salt has sulfur in it, which makes it smell kinda eggy. But it doesn’t really affect the taste. You can get black salt at India Grocery on Somerset. I’m sure they sell it in other places too, but that’s where I found it.
Pepper. Just shake a bit in there. Or don’t. It doesn’t make much of a difference.
Now mash the hell out of it with a pastry cutter or potato masher until it looks like egg salad.
Then add about a half cup of finely chopped celery.
Voila – fegg salad! That should have taken you about 3 minutes. If it took longer, you’re doing something wrong or just maybe taking the whole exercise too seriously.
After years of suffering with undiagnosed celiac disease, Laurie adopted a vegan, gluten-free diet and began to learn about how food intolerances and allergies can wreak havoc in people’s lives. Seriously – read her bio for a glimpse into the life of a celiac sufferer. I promise that afterwards you’ll want to give your own intestinal tract a big hug for being so well-behaved. Unless of course it isn’t well-behaved. In which case you might want to buy one of Laurie’s cookbooks.
And finally, at 1:15, we’ll be showing the critically-acclaimed documentary Forks Over Knives. Through an examination of the careers of American physician Caldwell Esselstyn and professor of nutritional biochemistry T. Colin Campbell, Forks Over Knives suggests that “most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods.” The film provides a nice compact summary of the international bestseller The China Study. It basically explains why, if you eat animal products, you are going to drop dead very soon. Fortunately, it also explains why, if you go vegan now, you will live forever and finance your immortal life by working as a swimsuit model.
You probably think I’m exaggerating right? Well, check out “The Vegan MD” Michael Greger’s site, where he shows that vegan blood makes cancer cells burst into flame (go to 12:28 in the video). So you’ve got a choice before you. Ninety minutes of the life-altering edu-tainment that is Forks Over Knives, or the eternal dirt nap. Choose wisely, folks.
Actually, these are just the VegFest ones. I was planning to promote the Yoga ones too, but when I asked Heather (one of the organizers) whether it was Yin or Hatha yoga that uses the anvil and bungee cords, she told me to never mind.
So here we go:
Saturday June 22, 10:30 – 11:15: Tom Marcantonio
Tom is an urban farmer and teacher who will reveal to us the many mysteries of “permaculture”. “Permaculture is a branch of ecological design, ecological engineering, and environmental design which develops sustainable architecture and self-maintained agricultural systems modeled from natural ecosystems.” Apparently, David Suzuki thinks it might help prevent the world from completely going down the toilet. I’m excited about it because it guarantees that when you spend $100 and 6 weeks of blood, sweat and tears on a strawberry plant, it doesn’t come out looking like this (see adjacent picture). So want to turn your black thumb green while learning the skills to save humankind? Tom’s your man!
Élise is a Montreal-based author who writes about Food and Ethics. She’s contributed food and animal-related pieces to Huffington Post Canada, and she’ll be talking about her new book Vache à lait: Dix mythes de l’industrie laitière. For those who are less skilled en francais than moi, that means “Cash Cow: 10 Myths of the Dairy Industry”. Élise will discuss the politics behind Canadian society’s dependence on dairy, while correcting some of the misinformation surrounding the purported healthfulness of dairy products. Her 11:30 presentation will be in French – but she’ll be back at 1:30 with an English version!
In 1990, after eight successful years as an international model, Natasha adopted a raw lifestyle which helped her recover from clinical depression, and anorexia and bulimia. Her life was completely transformed and she has since studied at various Institutes including the Ann Wigmore Institute, the Hippocrates Health Institute, Optimum Health Institute, The Gerson Institute, Living Light Culinary Arts Institute, as well as other well-known organizations around the world.
All that sounds awsome. But of course if you ask the average person why they find Natasha’s approach to food and wellness so intriguing, they invariably say something like “She’s 52 and she looks like she’s 30!”
Kathy is a TV show host, bestselling author, chef, a multi-award winning nutritionist, and is known as Canada’s leading gluten-free expert. She’ll be presenting “Smart Gluten Free Cooking Tricks” – showing 5 fast and easy cooking tricks for healthy, gluten free cooking and baking. She will be also making her vegan and gluten free Power Balls to show you how easy it is to have healthy, kid friendly snacks on hand.
And now it’s time to ask yourself not what your VegFest can do for you, but what you can do for your VegFest.
The NCVA is seeking its most knowledgeable, its most charismatic, its most health conscious and dedicated-to-the-plight-of-animals members. These upstanding citizens will have the honour and privilege of spreading the veg message by working the NCVA table.
And hell, we welcome the mouth-breathers as well. If you can read the size on a t-shirt and break a $20 bill, you’re in!
In all seriousness, though, it’s the selflessness and dedication of our volunteers that allows the NCVA to exist, and we truly do need you to make this year’s VegFest a success.
So if you can spare 2-4 hours on Saturday June 22 or Sunday June 23 to stand behind the NCVA table and spread the good veg word, please contact us at email@example.com.
There will be four two-hour shifts each day: 9 am – 11 am, 11 am – 1 pm, 1 pm – 3 pm and 3 pm – 5 pm. The duties are pretty simple: You’ll answer basic questions about plant-based eating (if you can – if not, defer to one of the more experienced volunteers or just offer some literature), renew NCVA memberships, sell some t-shirts, and just generally be a shiny, happy role model for compassionate plant-based living.
A final note – because the NCVA is not running VegFest this year, we’re only looking for tablers, as opposed to the big roster of different duties we listed in previous years. If you’re looking to volunteer with VegFest as an event, rather than with the NCVA specifically, head over to the VegFest website and fill out their volunteer form.