2014 Cooking Demonstration Schedule:
12:15 – Jazzy Veggie
Inca Queen – Peruvian red quinoa pilaf with sautéed balsamic kale and onions
1:30 – Henry Ford West Bloomfield Hospital
Vegan Chili and Portabella Mushroom with Balsamic Reduction
2:45 – Detroit Vegan Soul
Cooking with collards: Black Eye Pea & Collard Green Soup, Raw Collard Wrap with Black Eyed Pea Hummus
Do you want to go veg, but you don’t know what to cook?
Do you love veg food, but you don’t know how to make it?
This year’s VegFest promises to give you the tools to make fabulous vegan fare!
Erika Boyd is co-owner and head chef for Detroit Vegan Soul (D.V.S), first became interested in cooking at the age of twelve when her mother began teaching her to prepare family recipes. Born and raised on Detroit’s northwest side, her early cooking influences were from her mother, grandmother, and father.
At the age of 13, Erika was required to cook for the family, a responsibility that included weekly meal planning and grocery shopping for ingredients. She also shadowed her mother, a nutritionist who worked as a food service manager for the City of Detroit running a community food service program. While assisting her mother, Erika was able to observe and learn all about how to prepare balanced meals and manage food inventory.
From her grandmother, a gifted and talented cook with Georgian roots, well known for her delicious food, Erika learned to prepare soul food dishes. Her father was co-owner and cook at a popular lunchtime café which served comfort food and operated in Downtown Detroit’s Book Tower building for several years.
It is these influences and experiences that have helped Erika to refine her skills and become an excellent cook. She’s been able to reinterpret traditional soul food meals into vegan delights.
A multi-talented entrepreneur, Erika is also a handbag designer, a barber, and a natural hair stylist. For the last seven years, she has owned and operated a natural hair care business which continues to grow year over year. She graduated from Henry Ford High School and attended Wayne State University.
Robert Hindley was born in the small town of Hanover, New Hampshire. His roots are spread throughout the New England area. His culinary career began at the historical Deerfield Academy in Western Massachusetts in 1982 where he spent four years cooking for students and faculty. He also spent five summers working in an Italian American Restaurant on Martha’s Vineyard Island, and one summer working as a cook at Camp Encore Coda, a music camp in Maine.
In 1985 a new career opportunity brought Robert to the opening of The Ritz-Carlton, Naples in Florida where he spent 6 six years working under the wings of several talented and well renowned chefs. During that time he worked in various outlets of the five star, five diamond resort, honing his craft and love for food. Robert later transferred in 1991 to The Ritz-Carlton, Dearborn as Sous Chef of The Grill Room, the hotel restaurant, and then taking over the role of Banquet Chef a few years later. The hotel industry instilled the philosophies and foundation of guest satisfaction and anticipation of customer needs. It also allowed for great opportunities to work with food and several International Cultural Festivals featured at the hotel showcasing foods from around the world.
After 14 years of creating extraordinary dining experiences with The Ritz-Carlton Hotel Company, Robert pursued an opportunity in 1999 to sign on with a new and upcoming Italian American Grill, in Livingston County. After 13 years, as Executive Chef, Robert decided to join Henry Ford Health System and is currently The Chef and Manager of Culinary Wellness at Henry Ford Hospital, West Bloomfield.
Robert is married with three young daughters, and lives in South Lyon. He has volunteered his time with Gleaners Food Bank and The Connection Youth Services in Livingston County.
Chefs John Heath and Timothy Leonard co-manage Ann Arbor’s highest rated, first all-vegan restaurant – Jazzy Veggie, located on Main Street in Downtown Ann Arbor.
Recipes from VegFest2013
Savory Mushroom Rice Bowl
1 Tbsp. Meijer extra virgin olive oil
½ cup sliced red onion
4 cups (about 12 oz.) sliced mini bella mushrooms
½ cup Meijer Naturals vegetable stock
6 cups Earth Bound Farm organic mixed baby kale
¼ cup dried cranberries
2 tsp. chopped fresh thyme (or ¾ tsp. McCormick dried thyme)
4 cups cooked Meijer instant brown rice
Salt and pepper to taste
¼ cup toasted pine nuts
1. Lightly toast pine nuts in small skillet (3-4 minutes) on stove over medium heat
2. Heat oil in large nonstick skillet over medium heat about 1 minute. Add onion and mushrooms, season with salt and pepper, and sauté 3-4 minutes.
3. Add broth and kale, cook and stir about 3 minutes, until kale wilts.
4. Stir in cranberries and thyme. Lightly season again with salt and pepper. Cook 2-3 minutes, until cranberries begin to plump.
5. Divide warm rice evenly into 4 bowls and top with mushroom mixture. Garnish with toasted pine nuts.
Caramelized Pineapple Crumble
4 cups sliced fresh pineapple
1 Tbsp. turbinado sugar
2 Tbsp. wheat flour
1 cup granola
3 Tbsp. coconut flakes
1 Tbsp. Earth Balance spread, melted
1/3 cup Meijer unsweetened pineapple juice
1. Preheat broiler to high. Line a baking sheet with foil. Spread pineapple in a single layer on baking sheet and sprinkle evenly with sugar. Broil 6 minutes until pineapple slices begin to brown and caramelize. Remove from oven. Let cool 10 -15 minutes.
2. Reduce oven temperature to 375.
3. Mix crumble topping; In a small bowl combine granola, coconut nd Earth Balance spread. Set aside.
4. Sprinke pineapple with flour. Spoon pineapple evenly into 4 ovenproof baking ramekins. Drizzle evenly with pineapple juice. Top each with crumble mix. Bake 6-10 minutes (or longer) until topping is browned and crunchy.
5. Remove from oven and serve.
TANGY BEAN SALAD WITH CARROTS AND GREEN ONIOnS
3 tablespoons apple cider vinegar or rice vinegar
1 tablespoon low-sodium tamari
1 teaspoon mustard, preferably German
1 tablespoon sesame tahini
3 tablespoons water
2 1/2 cups cooked and drained no-salt-added garbanzo or cannellini beans
1/2 cup thinly sliced green onions
1/2 cup grated carrots
1/2 bunch parsley, chopped
Whisk together vinegar, tamari, mustard, tahini and water in a medium bowl. Add beans, green onions, carrots and parsley, toss to combine and set aside at room temperature to let marinate for at least 15 minutes before serving.
For a delicious lunch, fill pita bread halves with this tangy bean salad and top with shredded lettuce.
This rich ganache is a great dessert for those that love chocolate. It can also be used as a frosting or as a coating for fruit, such as bananas and strawberries. This recipe exemplifies how healthy food can make a wonderful treat.
¾ cup pitted medjool dates (10-12), soaked in 3 cups of water for 2 hours; reserve soaking liquid
¾ cup unsweetened cocoa powder
½ cup almond butter
½ tablespoon pure vanilla extract
¾ cups soaking liquid (divided into ¼ cup amounts)
Using a slotted spoon transfer the softened dates to a high speed blender (or food processor) and reserve the soaking liquid. Add the cocoa powder, almond butter, vanilla, and 1/2 cup of soaking liquid to the blender. Cover, and whirl on high speed until smooth and creamy, adding more water ¼-cup at a time until the desired consistency is achieved, about 2 minutes. As a frosting the ganache should be thick, but as a dessert it should have a slightly softer consistency that will firm up when placed in the fridge. If using it to coat fruit, add a little more water for a slightly thinner consistency.
SouthWestern Black Bean Quinoa Salad
4 cup cooked quinoa
1 cup fresh corn
1 cup carrot diced
1 cup red onion diced
1 cup sweet pepper diced
3 cup cooked black beans
1-1/2 cup fresh mix chopped herbs -
(cilantro, basil, chives)
3/4 cup toasted pumpkin seeds
3/4 cup Extra Virgin Olive Oil
1/4 cup lime juice
1/4 cup apple cider vinegar
1 shallot minced
1 garlic clove minced
1-1/2 teaspoon mild chili powder
1/2 teaspoon salt
1) Wisk all dressing ingredients together and set aside
2) Lightly saute the corn in olive oil – set aside to cool
3) Mix all ingredients together – then toss with dressing