Another Vegan Dairy Fair wrapped up yesterday in Boulder, Colorado. This tasty event, an educational project sponsored by Dale Ball and Bleating Hearts Sanctuary, offered the chance to sample plant-based dairy creations. While snacking on non-dairy ice cream, yogurts, and dips, I learned why these food choices are important to humans and animals.
The fair also provided cooking demos – my personal favorite part of the day (yes, I got new recipe ideas for the blog). First up were Mark Reinfield and Ashley Boudet, ND of The Doctor and The Chef. Mark regaled us with vegan jokes and demonstrated recipes from their new book, “The Ultimate Age-Defying Plan.” Mark showed how to make the delicious concoctions with Ashley reporting on the dishes’ nutritional highlights. Not only did I get to eat, but I was shown why the options chosen were good for my health. Win-Win!
Then it was time to check out the vendors with food selections from national companies as well as local businesses. From this showcase of sweet and savory snacks, I enjoyed cheese sauces, non-dairy milks, and caramels. But having tried and failed to make vegan donuts myself, my hat heartily goes off to Rustic Donut who bake a scrumptious donut that is not only vegan but also gluten-free.
The last cooking class was given by vegan mentor Kathy Peters, who made a versatile and yummy Vanilla Pastry Cream. She also gave instructions on how to use various non-dairy ingredients in vegan desserts. Her joy of vegan food preparation obviously spills out onto her family because they each had a part in her presentation. That seemed to be a thread that ran throughout the day – one of including friends and family while you honor your health and that of the animals and the earth.