The live interview has passed with Kristin Lajeunesse about Will Travel for Vegan Food. Now you can watch the recording here. Roger did a good job of keeping his mouth shut and learning more about Kristin’s adventure and new book which you can get on her publishers website Vegan Publishers or at Amazon where it is currently the best seller for Solo Travel Guides!
Watch the recording of our video interview with Kristin of Will Travel for Vegan Food
In the interview we talk about her new book and how it came about. Kristin shares some pointers on preparing for a journey like this. Hint: Get a notebook and keep track of what you want to do and why. We learn about the vegan scene in Fargo North Dakota (spoiler: its pretty awesome) and the lack of a scene in Alaska (come on alaska lets get it going =). Kristin shares her thoughts on vegan activism and specifically a group she works with Farm Animal Rights Movement.
Watch the video and get the book.
On April 29th 1pm Eastern Roger will be interviewing Chef Damon Brasch of Green New American Vegetarian. One topic of interest will be the history of the building that the Phoenix location calls home. Damon and crew remodeled it a few years ago with a number of refinements and artistic flair. Join us live and take part in the Q&A or watch the recording posted on Youtube.
Click here to go to the Google+ Event page and sign up.
Besides being a great place to eat Green is also 100% vegan. So you can get all your comfort food craving without harming any animals. Damon has built a really amazing business around serving vegan food to anyone and everyone. You can get a salad but we tend to focus on the Big Wac, his take on the Big Mac.
Tune in and learn more about the highly acclaimed Chef Damon Brasch and some Phoenix history.
UPDATE: Watch the recording here:
Video Interview with Kristin Lajeunesse about Will Travel for Vegan Food
Announcing Will Travel for Vegan Food vs Rolling with Grass Interview!
Very exciting news today: On April 24th 2015 I will be interviewing Kristin Lajeunesse about her new book Will Travel for Vegan Food which will be released on Thursday, April 23rd 2015. You will be able to watch live at 10am EST or check out the recording anytime afterwards.
You can watch the Event right here:
Or go to the Google+ Event Page and RSVP.
Who is Kristin Lajeunesse?
Kristin spent 18 months travelling the US in a van searching out and eating at vegan restaurants everywhere she went. All the while she journaled about it at her website Will Travel for Vegan Food. Here is her summary in her words:
I’m serious about this travel thing. In fact, in 2011 I completely adjusted my lifestyle in an effort to work exclusively online, so that I can work from virtually anywhere.
In January 2011 I left a wonderful full-time job with an amazing animal welfare organization so that I could pursue the art of food and travel discovery.
In order to support this mission I started my own freelance business and now earn a living teaching others how to build businesses, market and promote their work, and general badassery.
She has created a great resource for finding vegan restaurants in various states and cities around the US and world. [Click Here to Find a Vegan Restaurant]
She is an avid blogger and video blogger and started sharing some audio versions of various chapters of her book on her website:
You can follow her on Facebook, Twitter, Youtube, Instagram, and Google+
I posted a recipe for Kate’s Savory Vegan Grits a week or two ago. Well we decided to make a video cause we eat these so much.
Amongst the many great aspects of being married to Kate Grass is that she loves comfort food. An additional plus is that she loves cooking comfort food. One more plus on top of the prior plus is that she has figured out how to convert many comfort food recipes into vegan equivalents. In the case of this recipe she did it with biscuits and gravy.
Biscuits & Gravy for Two
- 3/4 cup biscuit mix
- 1/4 cup unsweetened non-dairy milk
Mix everything up and portion out 4 biscuits on a cooking pan. Bake at 450F for approx 10 minutes or until golden brown on the bottom.
- 1/2 package Gimme Lean ground sausage
- 1 tbsp oil for browning
- 1 tbsp vegan margarine (Earth Balance or Smart Balance)
- 1 tbsp flour
- 1 cup unsweetened non-dairy milk
- 1 tbsp corn starch
- salt and pepper to taste
* Add or adjust milk and flour/corn starch for desired consistency
Brown the sausage in a medium sauce pan leaving whatever sticks to the bottom of the pan. Remove browned sausage to a bowl and add margarine to deglaze the pan. Add flour and stir until a paste or roux forms then slowly add non-dairy milk stiring with a whisk until everything incorporates. Turn up the heat and continue stirring to get all the bits stuck on the bottom of the pan off. Add the corn starch and continue stirring until the gravy is as thick as you want it to be. Add the sausage back and mix together.
Cut biscuits in half and place two on a plate. Cover in the gravy. Sit. Eat. Enjoy.
Approx 250 cals per serving of gravy, Approx 130 cal per biscuit. Total of 380 calories per serving. No cholesterol. No suffering.