The entire City of Austin observes an annual collective hangover the last Sunday of SXSW. Post-party smells waft down 6th Street and off in the distance one or two lonely bands can be heard playing for a few remaining bleary-eyed, stumbling revelers. However, it is still technically SXSW, the weekend, and, for  those associated with The University of Texas, this Sunday is the last day of Spring Break. All of these factors require commemoration and we have found that the best way to celebrate while still respecting the malaise of the day is an afternoon BBQ.

Enjoying some Pachamanca

James and I wanted to use the occasion to try out our ideas for a vegetarian Pachamanca, meaning “earthen pot” in Quechua. Traditional Pachamanca in the central Andes is accomplished by lining a large hole with searing hot rocks and then cooking several whole animals over the course of a few hours. Our variation, which is included in The Authentic Peruvian Vegetarian Cookbook, focuses on the vegetables that traditionally accompany a Pachamanca — including corn, potatoes, sweet potatoes, and beans — replaces the meats with mushrooms and tofu marinated in traditional Peruvian sauces, then grilled on a conventional appliance. It was a delicious and healthful way to wrap up SXSW.

Spencer and Elliott Gall, along with their parents Rob and Lynn, contributed to the cookout with the famous Gall Grilled Beet and Brussels Pizza that used broiled sweet golden beets and sauteed beet greens.

Spencer and Elliott Gall creating their signature grilled pizza.

The last Saturday of SXSW is the ultimate date in Austin’s party calendar.  James and I attended the festivities after a morning volunteering at the downtown farmer’s market. As a result of our volunteering we were well equipped with several fresh local vegetables which inspired the following photos we dubbed “Bands with Fennel”.

The lovely Casey Desmond and Taylor Barefoot

Jess Collins of Mellow Bravo

Keith Pierce of Mellow Bravo

We also had the opportunity to discuss local agriculture and the value of fresh produce with our fellow concert goers. This lead to the timely and delicious end of our produce stash as “Bands with Fennel” became “Fans Eat Fennel”.

Viva fennel.

On our third day of venturing into the South by Southwest jungle of music, noise, food, and people, we were ready for a bit of a low-key day to regroup before the weekend really kicks off.  Aside from seeing a few bands and enjoying a few beverages, we made it over to one of Top Chef-winner Paul Qui’s East Side King food trucks at Shangri-la. James had the Avocado Buns – delightful vegetarian snack sandwiches consisting of a Chinese bun stuffed with grilled avocado, crunchy onions, cilantro, scallions, and some spicy mayo.  As you would expect, they were delicious!

Grilled Avocado Buns

Now that we’re well-rested, tomorrow we’ll be out working at the Johnson’s Backyard Garden produce stand at  Sustainable Food Center‘s downtown Austin farmers’ market.  If you’re in town, come out and say hi to us!

First Annual Very Veggie SXSW Thursday Brunch.

With long lines, blazing sunshine, and long walks between venues, SXSW can be physically grueling. That is why it is important to start the day right with a healthy, well-rounded breakfast.  This morning we hosted a small brunch that featured locally available seasonal ingredients from Johnson’s Backyard Garden, the largest organic community supported agriculture farm in Texas. James and I are proud Johnson’s volunteers, and this time of year our refrigerator is flush with greens and root vegetables. With this inspiration we decided to serve a Peruvian style Sweet Potato and Kale Tortilla along with Spiced Carrot Bread.

To me, there is no better way to start the day than to have a nice hot cup of coffee, but SXSW demands nutrient dense foods in addition to caffeine. We opted to compliment our meal with a classic salty dog, a cocktail that make use of our wonderful seasonal Ruby Red Texas grapefruits and Tito’s Handmade Vodka, another celebrated Austin brand.

March is a beautiful month to be a Texan. Winter, if there was one, is over, the bluebonnets are in bloom, and bands, techies, and filmmakers from all over the world are descending on Austin for South by Southwest (SXSW).  SXSW started in 1987 with a music festival, but has since gown to also include education, interactive (tech), and film conferences.

Today was the first day that James and I attended this year’s SXSW events, and we did so with a specific eye on the culinary culture surrounding the activities. Many events are sponsored by major food and beverage brands hawking their newest products.  This year it is possible to snag a new Doritos Locos Taco while double fisting a Miller Highlife and Monster Energy Drink vodka cocktail all free of charge. If that isn’t the recipe for a party I don’t know what is!

"Free Range Against the Machine" sign outside of the Whole Foods sponsored SXSW venue.

However, if you take time to look past the festival sponsors and the free products  it is possible to catch a glimpse of Austin’s real food culture. Austin has been one of the centers of the country’s local food movement and, like every other crunchy hippie mecca in the United States, Austin’s menus are frequently veggie-centric. This is evident at the festival where it is possible to breakfast alfresco on an award winning migas taco at Tacos Veracruz, stroll the convention floor with a seared tofu and polenta sandwich, and munch on a Whole Foods vegan “chick’n” salad sandwich while waiting for admission to an official music showcase.  So, if you are coming to Austin for SXSW, bring your sunscreen, concert ear plugs, and a healthy appetite for delicious vegetarian fare.