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 VegFest2014
Inca queen Peruvian red quinoa pilaf with sautéed balsamic kale and onions
- 1 Tbsp. granulated garlic
- 3 cups red quinoa
- 1 onion
- 7 cups veg stock
- 5 poblano peppers, fire roasted
- 20 oz. corn
- 6 cups black beans
- 6 cups whole tomatoes
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. cayenne
- Salt and pepper to taste
Sautée kale and sliced onions in balsamic vinaigrette , and keep ready. Cook quinoa in veg. stock and rest of ingredients. Serve with sautéed kale.
- 1 T Extra Virgin Olive Oil
- 1, 14 oz can Pinto Beans
- 1, 14 oz can Black beans
- 1, 14 oz can Red Kidney beans
- Red Bell pepper, diced
- Green Bell pepper, diced
- Red Onion, diced
- 1 can diced Tomatoes
- 1 T Chopped Garlic
- 1 ½ C Vegetable Stock
- 1 ½ T Chili Powder
- 1 tsp Cumin
- ¼ tsp Cayenne Pepper
- 1 Tsp Paprika
- 1 tsp Onion Powder
- 1 Cup Frozen Corn
- Jalapeno, diced
1. Sautee diced peppers, onion with olive oil and garlic.
2. Rinse beans and drain well. Add beans and rest of ingredients and let simmer for 45 min. Season with salt to taste.
Black-Eyed Pea & Collard Greens Soup
Prep time: 5 mins Cook time: 35 mins Total time: 40 mins Serves: 6
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, cut into rounds
- 3 red potatoes, chopped
- 1 yam, chopped
- 1 bunch collard greens, stems removed
- 3 cups cooked black-eyed peas
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 4 cups vegetable stock
- 1 tablespoon apple cider vinegar
- Sea salt and freshly-ground black pepper
1. Add the olive oil to a pot over medium heat. Add the onions and garlic and saute until the onions are translucent, about five minutes. Add the carrots, potatoes, yam, collards, black-eyed peas, basil, oregano, and vegetable stock. Bring to a boil, cover, and reduce heat and simmer 20 – 25 minutes.
2. Stir in the apple cider vinegar and and season with salt and pepper to taste. Remove from heat and serve.
Black Eyed Pea Hummus (for Collard Green Wrap)
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 4-6 servings
- 1 15 oz. can black eyed peas, rinsed and drained
- 2 tablespoons of tahini
- 1 teaspoon minced garlic or 2 cloves garlic, crushed
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- salt and pepper to taste
- warm water
1. Combine ingredients in blender or food processor.
2. Blend for 3-5 minutes on low until thoroughly mixed and smooth. If hummus is too thick, add warm water, 1 tablespoon at a time, until desired consistency.
3. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well.
Sautéed Collard Greens
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 servings
- Sea salt and black pepper
- 3 bunches collard greens, stems discarded and leaves cut into 1-inch strips
- 1/2 cup olive oil
- 3 cloves garlic, thinly sliced
- 3 tablespoons namashoya
- ½ med red bell pepper; ½ med orange bell pepper; ½ med yellow bell pepper julienned sliced
1. Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water.
2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the greens, 1 teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until wilted and tender, 3 to 4 minutes.