Iowa Rabbit Festival

The Iowa Rabbit Festival was started in 1986. It began as a way to promote the only rabbit processing plant in the area. The first festival was held in 1987 with a small rabbit show, a parade, and booth to sale crafts. The few bands they hired played from the back of a flatbed trailer. There was a pageant to crown Miss Bunny who then traveled the state to other festivals promoting ours.

The festival has since grown from year to year. The processing plant is long gone, but the festival lives on. An average of 20,000 people attend the festival each year. They have since added a carnival, an actual bandstand, and a Petite Lapin pageant for ages 0 – 17 years.

The festival is held the 3rd weekend in March in the Lawrence Toups, Jr. Memorial Park (formally Iowa City Park). During the festival, attendees can sample a variety of local foods. The Cook-off on the Saturday morning gives people a chance to taste rabbit cooked many ways. There are also many arts and crafts vendors displaying and selling their wares. The main attraction is, of course, the bandstand. They have at least 13 different bands playing a variety local music, including Cajun, Zydeco, and variety bands.

Sounds like a nightmare for a vegan doesn't it?!  Well, this festival is currently a Top 20 Event for the Southeastern United States and a favorite amongst many of my kin folk (can't you hear the "Southern" dripping in that last statement?!).... so it's been on my "Top 100" bucket list for Louisiana.

For the past month I've been planning to attend with my cousins, all whom participate in the big Saturday morning cook off event.  Most win SOMETHING each year... and it's basically a full day in the sunshine drinking beer and cutting up.  Who can pass that up?! 

But sometimes life doesn't go according to plans.  A friend died suddenly just a couple days before this year's festival. She was scheduled to cook with one of my cousins, along with her mom.  A beautiful girl. 33 years old.  A mother and a wife.  Too young to die.  

I didn't think I'd attend after that.  So much sadness and heartbreak.  But life does go on, and we did end up going on Saturday, with heavy hearts and Amy in our thoughts.  The day turned out to be a fun one, all things considered.  Below are a few photos snapped from the event.

Me and my two adorable bunnies Laura and Katy Beth

Snow Balls anyone?! The BEST are here in Louisiana.

Me and a few of my cousins

Me and Katelyn... showing off her "stache shirt.  :)

Homemade Tamales (Vegan)

I grew up eating tamales... my aunt Jerry was known for hers and they always made their way to our annual family reunion Saturday night pot luck spread.  Yum! 

And as an adult... I've often thought about trying to make them but I just never did.  Until recently that is.  Until moving back to my home state of Louisiana.

Tamales are ridiculously easy to make, and oh, so wonderful to eat fresh and right from their corn husk wrappers. They're not something you can make just a few of, but fortunately, they store well, and are just as tasty when reheated.  I like to keep a few for weekly meals, and then freeze the rest for future dinners.

Most tamales are made with a dough made from masa harina, a very finely ground flour made from corn that has been dried, cooked, ground up and dried again. Don't confuse this with corn meal, which has a different flavor and texture. Masa can be purchased in many grocery stores, in the same aisle as flour and corn meal.

Ingredients for the dough:

• 4 cups masa harina
• 3 cups vegetable broth
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt

This recipe will make enough dough for roughly four dozen tamales. I tend to cut the recipe in half unless I'm making these for a group of people.

Mix the ingredients together in a bowl to create a dough that's sort of the same texture as cookie dough.

Next, you'll need some wrappers. Most grocery stores in my area carry dried corn husks for making tamales---but I live in Louisiana, near the border of Texas... the land of abundant Mexican foods. You can buy these online, or, in a pinch, you can use the green corn husks from fresh corn.

Soak the wrappers in water for ten minutes or so. I usually push a stack of them into a bowl, let them soak, and then flip the stack over as I make the tamales. Flipping back and forth gives me wet husks to work with, while getting the next bunch ready.

The third thing you'll need is a filling. You can put just about anything that will withstand steaming into a tamale. I made four types this morning---two that are sort of traditional, and one that is a little farther off the beaten path:

1. Vegan Ground "Meat" (you can purchase this at a local health food store such as LightLife Smart Ground).  Season as appropriate.  I tend to keep it unseasoned, and then add a little taco sauce on the tamale after it's cooked.

2. Black Beans & Green Chilies - For this filling, drain a can of black beans and rinse them. Also drain a small can of chopped green chilies. Mix them together, and add spices---mine usually gets a few shakes of ground cumin. Makes enough to fill a dozen tamales.

3. Spinach & Garlic - Chop two cups of fresh spinach, and toss with a clove of grated garlic, or a half teaspoon of powdered.  Makes enough to fill a dozen tamales.

Assembling the Tamales:

• For each tamale, you'll need two pieces of corn husk. Layer them on top of each other, so the narrow ends are going in opposite directions.
• Put about two tablespoons of dough onto the top layer of corn husk, and smash it flat.
• Add a tablespoon of filling down the center of the dough.
• Pull the sides of the top corn husk together, to sort of roll the dough over the filling. Wrap the edges around each other, and place the husk seam side down on the second husk. Roll the second husk around the first, creating a tube with the filling at the center. Tie the ends of the husks with string or strips of corn husk.
• Place a steamer into a large pot of water. Bring the water to boil. Place the tamales in the steamer, and steam for half an hour. The dough will be more solid, but not hard.
• Snip the strings, unroll, and eat while still steaming.

Tada! That's it... super simple and SOOO delish!

~ Christina

Success: Chocolate Chip Cookie Bars (Vegan)

Vegans love chocolate chip cookies too! But they aren't always easy to come by where I now live.... and truthfully, I've had challenges making really good ones over the past two years.  SO... I decided to play with a few recipes and come up with one that worked.  Success! This classic recipe tastes just like the ones mom used to make, you won't even know they're vegan.  Use the recipe to make cookies OR these yummy cookie bars (more of a brownie or cookie cake consistency).  I've had non-vegans eat these and never know the difference. :)  Plus they always come back for seconds!

Ingredients:

• 2 1/4 cup flour (I use whole wheat)
• 1 tsp salt
• 1 tsp baking soda
• 3/4 cup EVOO
• 3/4 cup brown sugar
• 3/4 cup raw sugar
• 1 tsp vanilla
• Ener-G Egg Replacer for 2 eggs (prepared according to package instructions)
• 1 1/2 cups vegan chocolate chips
• 1 cup rolled oats

Preparation

• Preheat oven to 350 degrees.
• Sift together the flour, salt and baking soda in a large bowl and set aside.
• In a separate large bowl, beat together the margarine, sugar, brown sugar, vanilla and egg replacer. Add the dry ingredients to this and stir until combined well.
• Stir in the chocolate chips.
• Cookies: Drop one inch spoonfuls of dough onto cookie sheet. Bake for 8 to 10 minutes, until edges are golden brown.
• Cookie Bars: Lightly grease a 9x9 baking pan.  Pour dough into pan and smooth. Bake for 10-15 minures, until a toothpick comes out clean.

*You can omit the rolled oats if you want... I just like the consistency they add.

Kale Chips

I've seen them... I've heard great things about them... heck, I have even had non-vegan family members make them.  But this was my first... can you believe it? 

Kale Chips... not a potato chip alternative, regardless of what people try to tell you.  But they ARE tasty.  They don't TASTE like raw kale.  They ARE simple to create. 

I made these this past weekend as a snack and was delighted to discover that they are quite yummy... and EASY to make!  I'll definitely be making these again.  Just with a tad less seasoning.  A little goes a long way here.

~ Christina

Southwest Salad & Cilantro-Lime Dressing

All of a sudden I had a craving for this amazing salad I had at Bahama Breeze several years back... I don't know why really.  Just out of the blue I started thinking about it.  For a few days.  So I decided to try and recreate it.  

That never goes well for me.  I'm one of those people who need to follow a recipe.  Going off on my own as a lone cowgirl never bolds well for me or the meal.  But I must say... in this case it was AWESOME.  While the salad might not have been exact (esp. now that I'm vegan so there were substitutes), it was pretty darn close. The dressing was different, but for some reason I was craving cilantro/lime with it... which is funny because I'm NEVER made that before.  Ahhh... maybe that's a sign that I'm a true foodie now?! LOL

Both came out AH-MAZING.  So proud of myself for the culinary skills... plus the health factors in both are off the charts and that never sucks.  The salad sat on a toasted Engine 2 Plant-Strong Tortilla (found at WholeFoods), and consisted of a cup of shredded spinach, a cup of shredded romaine lettuce, 1/2 cup black beans, 1/2 cup sweet corn, 1/2 cup diced tomatoes, 1/3 cup dived avocados and 2 tsp of the dressing.  It's that simple!

Cilantro-Lime Dressing:

• 1 cup packed cilantro
• 1/2 cup extra-virgin olive oil
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Pinch of minced garlic

Preparation:

1. Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

Lafayette Volunteer Vixens

It's been two years since I've personally launched a new chapter of the Volunteer Vixens... but this was one even more unique.  I didn't know one person.  Not one.  And that somehow made it even more rewarding.  

Now that I'm back in Louisiana, I've been working hard to position the organization within the five major areas within a two hour drive of me.  Last Wednesday was the launch of the Lafayette chapter.  The women who attended our first meeting were all young and full of energy... eager to get involved and be a part of this movement.  YES! I left excited and invigorated.  I've missed my Vixens so much... and it feels good to introduce this group to a brand new area and circle of extraordinary ladies.

One group down... four more to go! ~ Christina

DIY Nontoxic Deodorant

Yep... I've crossed over to the crunchy side. But why in the world would I knowingly keep putting harmful toxins on or in my body when I know better?!

So many studies out there link the high aluminum content in deodorant to cancer and Alzheimer's disease... It's always worried me. But being a runner and yoga nut I was also concerned about smelling "crunchy." Hahaha but I finally took the leap and made my own deodorant. And guess what?! It works perfectly! Even on long gym days where I'm running 5+ miles in addition to hot yoga classes. Whohoo! I love when trying something new works out so perfectly! - Christina

Crowley Soup Kitchen

Regardless of your mood, current financial situation or overall belief system... volunteering just makes you FEEL GOOD.  And while I do a lot of volunteering, since moving to Louisiana I haven't been a part of an organization that helps those who are down on their luck.  The homeless or less fortunate have a huge place in my heart, so when my MawMaw asked if I wanted to go with the Ladies Auxiliary to serve at the local Soup Kitchen, I jumped at the chance.  Yes!  What a wonderful morning.  Making eye contact and wishing each person a great day.  Asking about them and listening.  Smiling and just being present.  It's so simple.  And I know it makes a difference.  It felt GOOD to spend Tuesday morning with these volunteers.  I'll be back.  I know I will. ~ Christina

Noel at Route 92

If you were a child of the 80's, you most likely remember the hits "Silent Morning," "Like a Child," and "Out of Time."  The 80's and 90's dance club favorite, Noel, hasn't seen much success in recent decades but continues to tour and pursue his passion of DJ-ing and singing.  

Last night he made a stop at Route 92, in Youngsville, Louisiana.  A friend invited me along and who am I to say no to new adventure... or the chance to meet a washed up celeb?!  For the $13 entrance fee and paltry handful of songs he sang, I'm not sure it was worth it... but my friend was in heaven and isn't that all that matters.  I didn't get a pic with him (he was a sweaty mess) but Brooks did (see below). Noel looks the same, just older, and can still sing beautifully.  Overall a fun night out.  Route 92 was a cute little dive.  I can see the appeal to the place (despite the non-existant parking). ~ Christina

Noel & Brooks at Route 92

Garlic Artichoke & Spinach Quiche (V)

I LOVE trying new recipes these days... especially vegan recipes that are chock full of nutrients but still taste like comfort food.  Yes... I know. As a vegan I'm supposed to adore the taste of all veggies... and I do for the most part.  But I also love rich comfort food.  This quiche is both.  

Ingredients: 

• 1 (14 ounce) can artichoke hearts, thoroughly drained and chopped
• 2 tablespoons vegan butter
• 1/2 small onion, chopped
• 2 tablespoons garlic, minced
• salt and pepper, to taste
• 4-5 egg replacers 
• 1 cup vegan shredded cheese
• 2 cups of fresh spinach
• 1 vegan pie crust

Instructions:

1. Preheat oven to 325 degrees F, and lightly grease a 9" glass pie dish. Gently squeeze the excess liquid from the artichokes after removing them from the can.
2. Melt butter in a small sauce pan over medium-low heat. Saute garlic and onions for a couple of minutes or until onions are slightly tender. Add spianch and artichokes and saute for another minute. Remove from heat. Add salt and pepper, to taste. Prepare egg replacer and slowly pour into mixture - mixing slowly.  Add 1/2 cup vegan shredded cheese and stir. 
3. Pour mixture into pie crust and spread evenly. Sprinkle rest of cheese on top.
4. Bake for 25 minutes, or until inserted toothpick comes out clean and cheese is lightly browned.Enjoy!

This recipe is pretty versatile. I adapted it from a crustless recipe online and added the spianch. Mushrooms would also taste amazing in this.