5 Reasons to Vegan this Week!

by Chef Tanya Petrovna

Native Foods Cafe

 

1) The Radical Cheerleaders of Portland  We met a couple of these gals at the Bridegeport Village opening and they definitely brought some cheer telling us how the Radical Cheerleaders helped close down a local furrier by protesting for an entire year straight.  That is rad.

2) Chrome Bags  Built to last... forever!  They are vegan and waterproof, and come in cool colors and patterns.... or you can design your own.  We love that the Chicago location is right across the street from the Wicker Park Native Foods Cafe.  Shout out to Gabe and the rest of the crew!

3) Parsley Plus Cleaner from Earth Friendly Products. Keeps your crib spic and span and smells wonderful.  And it is 100% biodegradable!  Oh, and did you know that parsley is a great breath freshener... it helps to neutralize the odor from stomach acids and other fluids.  Right on parsley.

vegan cleaner, vegan food, vegan restaurant

4)  VegSource is an amazing resource for all things vegan!  Topics include food, health, lifestyle, animals and much more.  To top it off, it is run by the Nelson family: Jeff, Sabrina, Nina, Randa and Willie... and they are the best.  

5) Celery Root and Leek Soup  We came across these beauties at the Portland Farmer's Market last weekend and I got inspired!  Now here is some inspiration for you :)  Pass it along....

Native Foods Cafe, vegan food, vegan restaurant

Celery Root and Leek Soup 

Serves 6 

3 Tbs. olive oil 

2 ea. leek, white and green parts 

1 ea onion, ¼” dice 

1 tsp. salt 

2 lb. celery root 

5-6 cups water 

¼ cup coconut milk 

½ cup veganaise 

1. Trim leek and wash well and cut into ½ slices. 

2. Trim celery root, removing hard outer part. Yes you end up losing quite a bit of the  outside. Slice into 1/2 “ pices and then cut into ½” cubes. 

3. Heat olive oil in soup pot and add leek, onion, and salt and sauté until transparent and lightly browned. 

4. Add celery root and water, bring to boil and then let simmer for 20-25 minutes until celery root is tender. 

5. Add coconut milk and veganaise and then puree in batches in blender or with immersion blender. Adjust salt if necessary.

 

Comments

[Grape Seed]

Celery Root and Leek Soup sounds nutritious and yummy. I must try this and share with my loved ones because they also love veggies. Thanks for sharing this healthy recipe.