All posts filed under: Sheilaisms TV

Danni McGhee’s Vegan Crab Cakes

Vegan Crab Cakes Danni McGhee inspires again with her vegan crab cakes. It’s a creative dish everyone enjoyed at Greenfare Organic Cafe. This plant-based dish and contains some very unusual ingredients that when combined mimics crab cakes in texture and in appearance. The basics of seasoning vegan styled meals was presented in a very charismatic and holistic way. She encouraged the participants to seek and explore veggie alternatives based on her own research and experiences. The dish ingredients and prep may be found at skillet.com. You may find out more about Danni McGhee  at DAMGoodVegan@gmail.com.   Cheers!  

Cathy Barrow, Recipe Author

In Conversation With Cathy Barrow   I had the pleasure of speaking with Cathy Barrow, a food writer, cooking teacher and pie maker. Barrow writes a column in the Washington Post’s Food section, called “Bring It.” She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, National Geographic, and other publications. Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award. She gave great advice about pitching recipe ideas to publishers. She spoke about the importance of pitching to food editors in particular. She said when pitching, contacts may be found in the acknowledgements section of a book. The pitch must sing, and be no more than 200 words. It is important to get to the point. Be sure to include a link to previous works and an end date to answer by. Annd be sure to follow-up. She spoke about valuing your work, which meant not working for free! Good luck with your writing projects! Cheers!  

An Evening With Zaria Stott

  Zaria Stott’s Catering Tasting Zaria Stott’s food event was an extraordinary food adventure of a life time! I’m soo glad I didn’t miss it!  Zaria’s tasting offered an array of vegan delights, which were tasty and unique.  Communicate with Zaria at foodbyzaria@gmail.com. This is a sample of what was offered that evening: Mini Basil Mushroom Sweet Potato Biscuits A delicious vegan sandwich. Watermelon Bites: Pesto & Mint, Cucumber & Shrimp A refreshing bite that pairs beautifully with wine. Lemon Rosemary Cookies Buttery cookies, a rosemary and lemon duo. Cashew Date Bars Soft, Satisfying and filling. Tomato Brushetta Chunky tomato sauce on French bread. Fig Jam Crostini’s Fig jam and goats cheese on toasted baguette slice. Charcuterie Board A array of meats, cheeses and everything in between.