Chef Todd Gray and Kim O’Donnel, author of The Meat Lover’s Meatless Cookbook and The Meat Lover’s Meatless Celebrations, are cooking up a vegan brunch buffet at his Muse Cafe at the Corcoran, featuring dishes from Kim’s latest book. Signed copies of both Kim’s and Todd’s book (co-authored with his wife Ellen) , New Jewish Table, will be available.
The menu will feature raw kale salad, broiled grapefruit rounds with massaged frisee, long noodles with salted black beans and bok choy, West Indian-style curried chickpeas, brown rice-pistachio pilaf, chocolate-chile pudding and Creole-style bread pudding. Eat to your heart’s content for $25.
Sunday, March 3
11:00am – 1:00pm
Call 202-639-1786 for reservations.
Thursday night, over 100 Meat-Free Week‘ers raw’ked out with DC Vegan Drinks at Elizabeth’s Gone Raw. Our raffle items raised nearly $200 to benefit The Kindness Collective‘s work with domestic violence victims and their pets. Thanks again to Elizabeth’s and Eco-Artware.com.
Unfortunately, our vegan pop-up dinner and Saturday Muse brunch are both sold out. If you missed your chance to sign up for these events, you can still enjoy a Meat-Free Weekend with a cooking class with Mimi Clark or the first annual Love Your Body! Vegan Cooking Class & Dinner. During Love Your Body!, Dr. Ruby Lathon will demonstrate how to prepare a delectable Valentine’s-themed dinner of savory vegan meatballs in BBQ sauce, a chocolate cherry smoothie, raw chocolate fudge brownies, and more! You’ll enjoy a delicious dinner at the end of the class and leave with recipes to recreate your experience.
Dr. Ruby is offering $5 off her class for all Meat-Free Week’ers. To take advantage of this deal, enter promotional code “MFW” on the ticket page.
One more delicious tip: Goûter, the awesome folks behind the food at our weekend pop-up, are teaching a hands-on cooking class at Living Social on Saturday mornings throughout February and March. Learn how to prepare three brunch dishes and one brunch cocktail: a goldenberry and basil bellini, banana yogurt with seasonal fruit, raw cinnamon roll with maple and apple, and seasonal vegetable quiche with a sprouted buckwheat crust and sundried tomato bacon. You can sign up here.
Did you venture out to Whole Foods Foggy Bottom for last night’s Wine Down Wednesday? 223 happy folks were sipping wines and sampling delicious vegan foods . The evening was a new record for Wine Down! If you want more of the cashew cream pasta, check out the recipe here.
(By the way, as I was perusing the store with my Sticky Fingers brownie and wine pairing, I discovered Vegan Health & Fitness Magazine . How have I never heard of this!? I feel like you all have been keeping secrets from me.)
old bay aioli, parsley oil
Ricotta & Fennel Flat Bread
arugula, orange blossom, cara cara oranges
ketchup, bacon, cheddar
ranch, kale, cashew
avocado, portobello, cabbage
And don’t forget to enter the raffle for a six-course raw vegan dinner for two at Elizabeth’s (valued at $150) or an adorable Wine Taster Bottle Caddy made of recycled steel with recycled copper accents and an oak keg (valued at $82). All proceeds from the raffle benefit The Kindness Collective.
Many thanks to Elizabeth’s for donating the dinners and to Eco-Artware.com for the caddy. In case you haven’t yet heard of it, Eco-Artware.com is a D.C.-based online, one-stop gift shop for gifts for all occasions and budgets. All the items are created by independent artists and are made from recycled, reused and natural, non-animal materials.
We look forward to seeing you at Elizabeth’s!
1341 L Street, NW
5:30 – 8:00
Tuesday night, Meat-Free Week‘ers headed to Casa Oaxaca for a spread of Mexican delights like guacamole, pozole soup, avocado tacos, and flautas. Dinner was followed by a delicious round of vegan tres leches cake, made with almond and coconut milks and tofu.
Did you miss out? Be sure to check out Casa Oaxaca’s vegan food specials available all week long.
Tonight, Meat-Free Week continues with Wine Down Wednesday at Whole Foods Foggy Bottom. Venture into the store anytime from 5 to 7pm to sample wine and plant-based food pairings like crispy chickpea salad, white bean cutlets with mushroom wine sauce, basil cashew cream pasta, and desserts from Sticky Fingers Sweets & Eats! All for just $5. See you there!
Last night, the awesome folks at Sticky Fingers outdid themselves with a spectacular Meat-Free Week BBQ Kick-Off Party. Sixty-eight hungry people turned up to enjoy pulled BBQ field roast and seitan, red cole slaw, collard greens, cheezy jalapeno corn bread and an Elvis PCB cupcake, and washed it all down with sweet tea.
But hopefully you all have your appetites ready because the fun keeps on going! Tonight, join us at Casa Oaxaca for a three-course meal of vegan versions of traditional Mexican favorites, as well as your choice of margarita! In addition, tonight only, Casa Oaxaca is treating us to 20% off 3 tequila/Mezcal cocktails. Full menu here.
To dine with your Meat-Free Week organizers tonight at 6:30, please R.S.V.P. on facebook. We look forward to seeing you tonight!
It’s finally here! Meat-Free Week starts today! Be sure to check out our awesome daily events, and don’t miss the week-long specials! We look forward to seeing you tonight for the BBQ Kick-Off Party at Sticky Fingers.