walnuts

Miss Rachel’s Pantry

For as far as I can remember, in my vegan life, I have always wanted to try Miss Rachel’s Pantry.  I had attended the Be Well Philly Boot Camp in 2013 and sat in on a cooking demo with Rachel.  I became thrilled that there were vegan chefs of her “vegan cutie” caliber, in Philadelphia, catering and holding weekly dinner parties. I wanted in.  Busy life took over and conflicting schedules got in the way, but finally the stars aligned and I met my Miss Rachel’s Pantry fate…

One day, last month, I received a message from Kiera Smalls of City Fit Girls asking to attend her dinner party… at… Miss Rachel’s Pantry! I jumped at the invite.  The dinner would consist of 10 like-minded, vegan, health and fitness conscious, awesome, passionate  girls from Philadelphia and its surrounding area.  The night was perfect but I am sure everyone is more interested in the menu and food for the night.

Mini Biscuits – homemade margarine, berries, walnuts

Takia - Apps

 BBQ Tempeh-Walnut Slider Trio, caramelized onions, celery slaw, mezza arugula

Kiera - BBQ Tempeh

 Savory Tofu Scramble Enchilada, bean puree, cilantro chimichurri, chipotle cream

Miss Rachel's Pantry 7

Salt-Roasted Golden Beetroot Salad, indigo rose and other exciting heirloom tomatoes, cashew cheese, basil vinaigrette

Miss Rachel's Pantry 9

Chill Cucumber Bisque, crushed pistachios, grilled jalapeno, avocado, coconut bacon

Miss Rachel's Pantry 8

Creamy Elbow Mac, Smoked Seitan Roast, caramelized kale

Miss Rachel's Pantry 2

Seared Maitakes, whipped coconut milk and horseradish butterball potatoes, garbanzo shoots, truffle jus

Miss Rachel's Pantry 1

Key Lime Pie, whipped cream, candied lime, graham crust

Miss Rachel's Pantry 4

Flourless Chocolate Peanut Butter Cake

Miss Rachel's Pantry 3

In conclusion, I highly, highly, HIGHLY recommend planning a you next dinner party at Miss Rachel’s Pantry, or considering having an event catered.  The deliciousness of the food cannot be put into words.  All that can be said is all 10 girls with full bellies and extremely happy mouths on Saturday.

End note: It was very lovely meeting all the girls at the dinner party!  Everyone should go check out these fierce vegan woman on their social media platforms.  They are all inspiring!

Group(Left to Right)

Bottom:

Meagan, pastry chef at the awesome Vegan Commissary, City Fit Girls ambassador and cross fit super women. Me :), office worker by day, vegan food finder and consumer by night. LJ, vegan Twitter Queen. Kiera, half of the City Fit Girls empire and boot camp babe! Joy, New Jersey loving vegan runner.

Top:

I AM TERRIBLE WITH REMEMBERING NAME (SORRY:( ), Rachel’s sous chef and creator of our sweet desserts! Lia, cyclist, runner, and iron women for the animals. Rachel, kickass Philadelphia director of the Humane LeaguePam, webivore LARGELY responsible for that lovely Philly Veg Dining Guide oh and light bulb behind our dinner. Melissa, awesome holistic health counselor and donkey mom! Alli, vegan Philadelphia implant and super smart engineer chick! Takia, second half of the City Fit Girls empire and farmers market enthusiast! Rachel, thee Rachel of Miss Rachel’s Pantry and ultimate vegan cutie.

Quinoa Protein Balls

In prepping for camping this weekend, the job I volunteered for was meal planning and prep! I was obviously excited to do this.  Food for camping must be compact, with little refrigeration needed.  Stay tuned for the full menu early.  In the meantime, take a look and try the recipe for these compact, semi-raw, quinoa protein balls.  The perfect camping snack!  I just hope bears don’t like quinoa!

Homemade 26

 

Quinoa Protein Balls
Makes 20 Golf-sized Balls

16 pitted Dates
3/4 cup Nut Butter (I used peanut butter for these)
1 Scoop MCT Lean Vegan Protein Blend Vanilla or Chocolate
1 cup cooked Quinoa
1 tablespoon Flaxseeds
1 tablespoon Chia Seeds
1 teaspoon Maca Powder
1/4 cup Chopped Walnuts
1 tablespoon Hemp Seed Hearts

 

Directions

  1. Add dated to food processor.  Pulse until chopped.
  2. Add nut butter. Pulse until combined.
  3. Add cooked quinoa. Pulse.
  4. Add remainder of ingredients. Pulse until combined.
  5. Roll into balls.
  6. Refrigerate for 2 hours minimum.  The longer the better.
  7. Enjoy!