Tag Archives: Veggie Grill

VEGAN GIFT BASKET

My friend, Andy (check out her clothing website HERE), is on the Board of the charity Hope for SMA.  They held a sold-out fundraising dinner in May at Franciscan Gardens where they also held a silent auction.

I was able to put together a Vegan Gift Basket to donate to the auction and was bowled-over by the generosity of the companies I contacted to donate.  The response was overwhelming and humbling…I feel honored to work with so many wonderful vegan friendly companies!

Here is what was donated to the basket:

  • 10 Teatulia Organic Tea Canisters ($10.99 each) – $109.90
  • 6 MEALS to Veggie Grill – OVER $60.00
  • Musewear Flip Flops & Voucher for ANOTHER free pair!!! – $60.00
  • So Delicious coupons, 2 FREE Vouchers, & 3 singles – $30.00
  • Plant Fusion Vegan Protein Powder Canister & 3 Singles – $28.00
  • $25.00 Voucher to VeganCuts (online discount vegan product retailer) – $25.00
  • Nava Atlas’s VEGAN HOLIDAY KITCHEN cookbook – $24.95
  • SIGNED COPY Garlic Onion Beet Spinach Mango Carrot Grapefruit Juice (Vegan Children’s Book) – $20.00
  • Healthy Made Delicious DVD – $24.97
  • Chef AJ’s UNPROCESSED – $19.95
  • The Complete Idiot’s Guide to Plant-Based Nutrition by Julieanna Hever – $19. 95
  • EnviroKidz Koala Crisp & Panda Puffs (donated by me) – $11.98
  • 2 Theo Chocolate Bars (donated by me) – $8.00
  • The China Project (donated by me) – $8.00
  • The Shopping List Bag (donated by me) – $5.00

TOTAL – $450.70

When you go to the store, please consider supporting these wonderful companies…

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Filed under DIY, Events, Vegan, Vegetarian

VEGGIE GRILL – FREE ENTREE FOR VIRGINS!

The Veggie Grill

This Wednesday April 20th after 4pm bring in a friend who hasn’t been into Veggie Grill yet, let the cashier know, and they will comp the friend’s entree!

This is Veggie Grill’s way of celebrating Earth Week.

One Veggie Virgin per experiences Veggie Griller.  No solo VG virgins.

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Filed under Coupon, Restaurants, Vegan, Vegetarian

JACKPOT – All Hail Kale

I feel like I hit the jackpot…let me explain.  At the moment my favorite restaurant meal is the All Hail Kale salad at Veggie Grill with grilled (not blackened) tempeh.  The other day I was craving it and thought, “Why not Google ‘All Hail Kale Veggie Grill Recipe?'”  Well, what do you know…the recipe was on the web!!!!!!  JACKPOT!!!!  It looks like preparing this salad is a bit involved, so I will still buy it when I go to Veggie Grill, but I am so excited to make it for BBQs and parties this Spring and Summer.

I found the recipe on gardenstotables.com:

Since obviously we at GardensToTables are big fans of using the plants we grow or get at the farmers’ market to their highest potential, we talked to Ray White, operating partner and “grillin’ guru” for The Veggie Grill, and he was kind enough to share the recipe for their very popular All Hail Kale. Those who’d like to experience The Veggie Grill will find four locations in Southern California – with more to open in the next few years. (Click “read more” for recipe.)

Photo of Ray White Courtesy of behindthefoodwordpress.com

I myself had never done any research into the founders of Veggie Grill, so when I saw this post I decided to Google Ray White.  I found a very interesting interview of Ray on Behind the Food.  Who knew that Ray White and Tanya Petrovna started Native Foods together???  To read the interview click here.

Without further ado, here is the recipe…

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INGREDIENTS – serves 8

6 bunches kale
2 cups quinoa, cooked
2 cups corn salsa (recipe below)
2 cups red cabbage
8 oz walnuts
3 cups Ginger Papaya dressing

Ginger Papaya Vinaigrette (1 1/4 quarts)
1 oz fresh ginger root
1 cup lime juice
1 ½ cups fresh papaya
½ cup rice vinegar
1 Tbs. sea salt
3 cups canola oil
1 ¼ cups evaporated cane juice

Corn Salsa (1 quart)
8 cups Roma tomatoes
1 cup red onion
½ cup cilantro
1 cup roasted corn
2 tsp sea salt
1 tsp black pepper
2 oz. lime juice

Kale:

Remove spines from kale and chop into 1″ squares. Rinse kale in cold water and  dry. Place kale in 3″ rectangular container add dressing and Quinoa, toss thoroughly, make sure all kale is coated. Refrigerate overnight

Ginger Papaya Vinaigrette:
                   
Peel ginger root and papaya, combine with all ingredients to blender (except oil) blend until smooth. Slowly drizzle oil while continuing to blend until dressing emulsifies, add to container and refrigerate

Corn Salsa:

Chop cilantro, in large bowl combine all ingredients and mix well

Finished Kale Salad Procedure:

To prepare salad add 4 cups marinated kale to plate, swirl 2 ozs raw chopped cabbage around kale, topped with 2 ozs corn salsa, 1 oz walnuts and drizzle 2 ozs dressing topped with shredded carrot

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For a printable version of this recipe click here.

1st photo of the All Hail Kale salad courtesy of vegan.com 

2nd photo of the All Hail Kale salad courtesy of  blogs.ocweekly.com

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Filed under Gluten Free, Raw, Recipes, Restaurants, Salad, Sauce / Spread / Jam / Yogurt, Vegan, Vegetables, Vegetarian