In October, I was delighted to be one of the chefs serving food at the Coalition for Healthy School Food Gala, which was co-hosted by New York Times best-selling author Michael Moss and activist/journalist Jane Velez-Mitchell. I got to sample sensational plant-based dishes from chefs Rich Landau and Kate Jacoby of Vedge in Philadelphia, and New York’s Barbara Sitomer of Gone Pie. Also serving were the Candle Cafe family, Franchia, V-Spot, Henri’s, Samosa Shack, Jivamuktea Cafe, and others too. I offered Gluten-Free Brownie Bites and Blueberry Shooters. Brownie Bites are always very popular but at this gala, but the Blueberry Shooters I made up at the last minute were the surprise hit! So many people asked for the recipe, I thought I’d better make them again and this time, take good notes, which I did.
The Coalition for Healthy School Food was founded by Amie Hamlin. In her words: “In 2003 I attended a workshop on healthy school food at Vegetarian Summerfest. In January of the following year, I received a phone call, asking if I would volunteer to work on getting a resolution written in New York State. I couldn’t volunteer, as I had a toddler and a few part-time jobs, all of which added up to more than full time. I was however so passionate about this mission that I was willing to give up some jobs to work on this project. There’s a lot more the story of the Coalition, but let’s say we grassroots grown by a small group of dedicated individuals.” As for myself, I am honored to be an advisory board member of this incredibly important organization. The Coalition for Healthy School Food (CHSF) is a 501 (c) (3) that introduces plant-based foods and nutrition education in schools to educate the whole school community. Please consider making a donation.
I’m happy to have an offer up for bidding in the CHSF Healthy Food Holiday Auction. Bidding ends at 8:00pm EST on the 18th, so enter your bid today!
Dairy-free Vegan Blueberry Shooters
Makes about 2 cups
Make 1 recipe Vanilla Custard Cream from Vegan Chocolate but without the agar or guar gum. Pour the cream into a bowl.
Defrost 12 oz, more or less of frozen unsweetened organic blueberries. Do not discard the liquid from the defrosted berries.
Add the defrosted blueberries and liquid to the cream, and mix lightly but thoroughly.
Pour into small shot glasses and enjoy!
Note: Frozen organic blueberries are always available so making this anytime of the year is possible. Blueberries are an excellent source of Vitamin C, manganese and fiber.
Unexpected but Fabulous Variation: I poured some leftover blueberry-cream into small freezer containers. Imagine my delight when I discovered I’d made blueberry ice cream. Amazing!