17th Real Ale Anniversary Party!

James and I have not missed a Real Ale Anniversary Party since we moved to Austin. Every year we get a group of friends together to go out, prepare a picnic, and brave the heat to drink some great beers at one of Texas’ pioneering craft breweries.

This year we didn’t have to brave the heat, because instead of July, Real Ale decided to host the annual party in April! As soon as we got the announcement about the party we reserved a campsite at Blanco State Park. Blanco may have the tiniest park in Texas, but what it lacks in hiking it makes up for in location. The park is right downtown in Blanco and only a short two-mile walk to the brewery.

Ingredients

• 1 pound cylindra beets, boiled, peeled, and sliced lengthwise in 1/4 inch thick slices
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt to taste

Preparation

1. Marinate beets in lemon juice and oil over night.  
2. Prepare a grill to medium heat.
3. Place beet slices on the grill and cook until tender, flipping every two minutes or so to avoid burning.
4. When fork tender, 10 to 15 minutes, sprinkle with salt on each side and serve.

Chickpea Tuna Salad with massaged kale

Ingredients

• 2 cups chickpeas, cooked or canned
• 1/4 cup vegan mayonnaise substitute
• 1 tablespoon fresh lemon juice
• Fresh ground pepper and salt to taste

Preparation

1. Pulse chickpeas in a food processor or mash with a pastry cutter until coarsely ground.
2. Stir in vegan mayonnaise substitute and lemon juice. Season with salt and pepper to taste.  

Texas VegFest started last year and was a really well attended and fun event. This year I helped on Planning Committee for the Event and James will be working the JBG booth. Come say hi to us, take in some music, watch a cooking demo, listen to some great speakers, visit with vegan-friendly vendors from all over the country, and enter a raffle for some great prizes!

When: Saturday April 6

James makes the finishing touches on our Easter Lasagna.

For my family the only food we associated with Easter was candy– cheap chocolaty pastel candy. Easter Sunday we would have nice meal, but, since my Mom had no stomach for lamb, there was nothing more special than a little ham on the table which I avoided with a near religious fervor.

Until earlier today I had assumed that James’ family had a similar non-tradition, and if there was a tradition it had gone the way of all the other once-adored meat dishes. However, today while he was talking with his Grandfather, Baba, asked if we were making lasagna. Turns out, for some Italian American families the lasagna can symbolize the abundance of the occasion and the season, and a lasagna with spring vegetables, fresh ham, and boiled eggs is the ideal Easter entree.