Seriously, Vegan Beer Fest is the best. Just the absolute best. Last year I wrote: “It’s like, one day of pure unabashed and unadulterated awesome. Vegans – the happiest vegans! – everywhere, all around. So many friendly and familiar (and even famous) faces. Good music – live and turned up loud. PERFECT WEATHER. Incredible food, soooo much food, from raw kale salad, to gourmet Mexican, to mac ‘n cheeze + ribz turned into a grilled cheese sandwich. And of course, beer. All the beer.”

Beer Fest is magical, and it’s made even better by the fact that it’s the event where Jeremy and I first met, 2 years ago. So like, basically every year we get a giant anniversary party with all our friends!

And this year, things were made even MORE MAGICAL by the fact that the festival was bigger and better in an all new location – the Pasadena Rose Bowl! So much fun, and so. many. people. The more the merrier!

I’m going to share my food and fun-filled highlights of the day, but if you’re interested in reading some more general coverage, Laura Hooper Beck wrote this super awesome and hi-larious piece for Vice.

Alright, now onto my pics! –>

Sooo, last week I wrote a little blog post about gin and green juice and balance as a key component of holistic health. (Oh and yes, events like Beer Fest are definitely on the “gin” side of the equation, but as far as I’m concerned, are a beautiful and essential part of a healthy, happy, fully-felt life!) So yeah, anyway, since I’d written about gin, my friend Brian booted up the Periscope app, and asked me about my favorite gin. You can watch that little video right here, and also, HEY! Periscope is AWESOME! Download the app for free, then follow Brian @The Sexy Vegan, and follow me @Sayward Rebhal, and let’s connect! Such a fun way to get another little look into each others’ everyday lives. ♥

So until next year, Beer Fest. I CAN HARDLY WAIT!!

♥ ♥ ♥

And if this weekend wasn’t wonderful enough all on it’s own, for me it was EXTRA special because, well, LA Vegan Beer Fest is where I met Jeremy for the first time, last year. ♥ ♥ ♥

And now, one whole wild year later, this is how we spent our anniversary weekend:




Saturday morning meant a road trip to LA. We always make a giant fresh-pressed juice before a weekend away, to clean out the crisper and use up all the veggies. This one, pre-beer fest, centered around beets. Because liver.

A gorgeous drive down the California coast, a quick pit stop for a couple iced coffees to fuel the fun, and we were ready to take on the 5th annual LA Vegan Beer & Food Festival!




Gosh, how to even describe Vegan Beer Fest?

It’s like, one day of pure unabashed and unadulterated awesome. Vegans – the happiest vegans! – everywhere, all around. So many friendly and familiar (and even famous) faces. Good music – live and turned up loud. PERFECT WEATHER. Incredible food, soooo much food, from raw kale salad, to gourmet Mexican, to mac ‘n cheese + ribz turned into a grilled cheese sandwich. And of course, beer. All the beer.

I think my friend Brian, AKA The Sexy Vegan, said it best on his Instagram:

I can’t say enough about the Los Angeles Vegan Beer Fest. It is seriously the best day of the year (if it’s a year in which I didn’t get married or have a kid).

And I might just have to agree!

And that’s one of my favorite things about the vegan community in general – the accessibility and the inclusiveness. For the most part we are all just so incredibly stoked to be involved in something so meaningful. And there’s very little social hierarchy that I experience, so that you can go to an event like this, and hey! that person is totally on TV but they’re just chumming it up with everyone else. And ohmigosh! That’s so-and-so from my favorite podcast, or whatsherface from that seminar I saw, or that wicked sharp writer who just released a top-selling book. Or, maybe it’s someone you don’t recognize at all – someone who just looks super freakin’ cool. And you can just walk up and say hi, no matter who they are, because they’re probably approachable, and they probably just want to geek out over the food, and chat about activism.

I love that about our community.

I had no idea that I was describing the man I’d meet only hours later, who turned out to be all those things and so much more. Jeremy and I bumped into each other around 3:30, at that very spot at Beer Fest, and we were stuck like glue until after midnight. And we’ve continued to stick, ever since. He is everything I never thought existed, and who could have imagined that one year later we would be here, living this beautiful life together?

Beer Fest wraps up early, around 5:30-6. And after saying a million goodbyes, Jeremy and I decided to retrace our steps from our first night together, a year ago. Which meant: dinner at Bulan down on Melrose Ave!

But of course, this year, instead of escorting Kate and I safely to our hotel, Jeremy took my hand and walked me back to the little room we’d rented, right in the heart of Hollywood. Together.

It was a really, really great day.

On Sunday we enjoyed a lazy morning lounging around. We knew we wanted to hit World Fest – an annual LA event that bills itself as basically “vegan Earth Day” – but we weren’t necessarily in any rush. So, we decided to take a bit of a stroll, to the Hollywood Farmer’s Market.




Holy moly, I had no idea the Hollywood FarMar was so amazing! There was tons of produce, but also prepared foods (for like, blocks!) and clothing and wares, and flowers, and coffee and juice, and music . . . it was more like a bazaar than a FarMar. It was great! And while we were there, we finally got to sample Nary Dairy vegan cheese (good but very similar to the cashew cheeses I make at home) and No Moo “wise cream” (which was delish!). We also grabbed breakfast:

Lunch:

Again, gosh, a really, really great day.

But I seem to have had a lot of those, this past year …

♥

And he’s not alone. Many people, including many vegans, don’t realize (or even think to realize) that their favorite spirits, beers, and wines, may be produced or refined using animal products. Liquor is generally a pretty low risk (liqueurs and cordials pose the biggest threats), and there’s only a moderate concern when it comes to beers and ciders. The biggest offenders – and unfortunately there’s really no way to know the exact numbers – are the wines.

It’s sad but true, wine isn’t made with just grapes and love alone. The fining process, in which the wine is clarified to remove large particles, often employs animal-derived ingredients. The most common non-vegan fining agents are:

• Isinglass – a very pure form of gelatin from fish bladders, typically sturgeons.
• Gelatin – from boiled cow’s or pig’s hooves and sinews.
• Albumin – the opaque stringy part of egg whites.
• Casein – the main protein in milk, familiar to vegans as that nefarious ingredient that makes many popular “non-dairy” cheeses actually non-vegan cheeses.

These animal products are used to “fine” or filter the wine, making it visually clear. A fining agent binds to the microscopic particles and crystals that occur naturally during the fermentation and aging process. Without fining, wines end up with sediment, “floaties,” or an unattractive haziness (think kombucha). Fining also helps to remove excess tannins, which can create a hard edge in red wines.

But of course, these animal-derived ingredients are totally unnecessary. Vegan wines can be made using natural ingredients like bentonite clay, which work just as well to enhance the temperature stability of wine, and prevent floaties from forming in the barrel, bottle, or glass. It’s a shame that bentonite has not become the industry standard, and it’s even more shameful that wine manufacturers are not required to list fining agents on their labels! But I digress. It is what it is, and lucky for us, there’s some really awesome vegan companies stepping up, and getting the word out.

The Vegan Vine
Vegan Vine wines are California grown, cruelty-free, and certified sustainable by the California Sustainable Winegrower’s Alliance. They offer 4 selections – 2 white and 2 red, and they were kind enough to send me a sample of each. So I sat down with a few close friends, popped the corks, and got to tasting. We made a little video which I hope you enjoy! (If you don’t want to watch the whole video, there’s also abbreviated tasting notes below.)





Tasting Notes:
Sauvignon Blanc – Bright and fresh, hints of apple and strong on the citrus. We all agreed that this is a quintessential “afternoon wine”, perfect for pairing with a porch, a salad, and some good company (or if you’re Ingrid, a good book).
Chardonnay – All of us liked this bright white wine, but we all agreed that it’s not a typical Chardonnay, and someone looking for that customary “big buttery flavor” may find themselves disappointed. Still, we enjoyed this wine with its notes of butterscotch, caramel, and fig. So, it’s good, but not if you’re hankering for that traditional rich ‘n creamy Chardonnay flavor.
Red Blend – A floral nose with lots of vanilla which scared me, because I hate vanilla in my wine. Luckily there’s no vanilla on the palate, which is rich and full with berry and chocolate and black tea and tobacco. However, we were split on our feelings about this wine. Jeremy didn’t care for it. I thought it was good and light, quite drinkable. Ingrid, Terry, and Clovis all loved it. So, you know, wine is subjective!
Cabernet Sauvignon – Soooo good! Our very favorite, I think we all agreed. Full-bodied with ripe berry and plum, balanced against tobacco and spice. It’s a shame the video got cut off, because this was the best wine of the night!

Thanks so much to my beloved friends for letting me film them while filling their bellies with the demon drink! Thank you to Ingrid Luna (you can see her fine art here and her Etsy shop here), to Terry Luna (you can listen to The Mutineers and their amazing brand of floor-stomping beer-swilling rabble-rousing Americana alt country, here), to Clovis IV (see his inspired music and portrait photography here) (oh, he also shot the anti-meat dress!), and to Jeremy, our wine specialist and illustrious sommelier for the evening. Thank you so much my dears.

And of course, a special thank you to The Vegan Vine, and to ethical winemakers everywhere! We’re coming right up on the holiday season, so I do hope you’ll keep these cruelty-free options in mind when you’re planning your impending festivities.

Cheers!

♥

Mince 1/2 a small habanero pepper and add it to a shaker. Habanero is crazy like a fox. Use gloves.

To the shaker, add a handful of diced cucumbers. We used Persians which have a delightfully sweet and thin skin, but if you’re using something else like hothouse or English, you’ll want to peel them first.

Muddle!




To the shaker, add 2 ounces of mint-infused vodka (see infusions instructions here; mint takes about a week) and 1-2 teaspoons of agave syrup (or simple syrup). Top with ice cubes and shake vigorously to combine.



Fill your glass with crushed ice. Pour the contents of the shaker into the glass, using a fine mesh sieve to strain. You can also add some cucumber rounds at the bottom of the glass, if you like.




Top off with club soda, stir, and garnish with a cucumber, a pepper, mint, or a crazy combination of all three. Enjoy the sweet, cooling sips and the fiery, dragons-breath exhales. This is definitely not a boring cocktail!





Cheers!

♥

That drink was probably the most popular in the series, to date, which is why this week I’m so thrilled to bring you another revamped classic: a spike-y, twisty take on that old party stand-by, the Pimm’s Cup.




A traditional Pimm’s Cup is made by mixing Pimm’s No. 1 with either lemon soda or ginger ale. But duh, lemon and ginger are both awesome and they make a perfect pairing, so in this rendition, they’re both invited to the party.




Pimm’s Cup is a social drink, so we make it a pitcher at a time. To make one pitcher of this epic perfection, you will . . .

Fill a standard-sized pitcher half-full of ice. Then, add:

1/2 cup ginger-infused vodka (see infusion instructions here; ginger takes about 2 weeks)
1 cup Pimm’s No. 1
2 cups lemonade (prepared, sweetened)




Stir the concoction well before pouring it into cups. It sure is nice to have a few lemon rounds floating in there too, though it isn’t necessary. But so pretty, no?




Fill each glass, but leave a few inches of room so you can top it off with club soda. Then stir again, and garnish with a lemon.

Enjoy with friends.





Cheers!

♥

And at first we let our imaginations run wild, throwing all kinds of crazy combinations of flavors into our shaker, mixing up whatever seemed intriguing. It was so fun!

But, it’s also fun to return to your roots, sometimes. To revisit a classic and tweak it a bit, add a little modern (or postmodern, as it were) spin on it. Enter: A Strawberry Mule




The Moscow Mule is a traditional cocktail made from vodka, ginger beer, and lime. It’s a simple drink (though usually served in a very not-simple copper cup, because who knows why), fine and dandy in it’s own right.

But strawberries! Obviously. Strawberries make everything better.




To make 1 Strawberry Mule, you’ll need:

2 ounces strawberry-infused vodka (see infusion instructions here; strawberry takes about a week)
juice of half a lime
ginger beer





In a shaker full of ice, add the strawberry vodka and lime juice. Shake well to fully combine, then pour into a glass over ice.




And top with ginger beer.






Garnish with a strawberry, a lime, or both! We also added a few sticks of candied ginger, which we made real quick by sautéing strips of fresh ginger in agave syrup until it was thick and caramelized, then allowing it to cool and harden.






Totally optional, but highly recommended. Cheers!

♥

Um, sold!

So now I’m the proud keeper of a big beautiful lemongrass plant. And although my dreams of homemade Tom Kha Gai have not yet become a reality, this incredible cocktail is keeping me smiling in the mean time.




This blended beauty is rich and delicious, with coconut and pineapple like a traditional piña colada, but drawing on Thai flavors like ginger and lemongrass to take the whole thing in a very different, decidedly decadent direction.




To make 2 Thai Coladas, you’ll need:

2 cups frozen pineapple chunks
2 cups ice
1 cup coconut milk
2 ounces ginger-infused vodka (see infusion instructions here; ginger takes about 2 weeks)
2 ounces lemongrass-infused vodka (see infusion instructions here; lemongrass takes about a week)
1 ounce Triple sec
1 ounce agave syrup
juice of 1 lime





Combine all ingredients in a blender or food processor, and blend to a thick slushy consistency.




Garnish with a lemon slice, a silly umbrella, or a big tropical flower. I guarantee, one taste and you’ll feel instantly transported to some super-sunny, azure-oceaned, white sanded exotic paradise. So sit back, sip, and relax!





Cheers!

♥

This is such an easy drink to whip up. All you’ll need is:

4 ounces coconut water
1 ounce strawberry-infused vodka (see infusion instructions here; strawberries take about a week)
1 ounce mint-infused vodka (see infusion instructions here; herbs like mint take about a week)
1 ounce raw agave
½ ounce lime juice

optional: fresh or frozen strawberries and/or lime and/or fresh mint, for garnish




Combine all ingredients in a shaker with ice. Shake vigorously to mix, then pour into a tall glass. Add garnish. I love the slivered strawberries floating in the glass, and the lime wedge on the rim. But you can be creative. Fresh mint is so pretty and aromatic.




Are you tired of me telling you about how cocktails are like salads instead of scones, and therefore unlike baking, you can make all sorts of substitutions and ingredients swaps and stuff? Yeah, I know. I say it every time. And this time? I’m not gonna. I feel like this drink is perfectly balanced and if you switched out the fruit or the citrus or the herb for anything else, I’m pretty sure the quality would suffer. So there you go. This particular cocktail is not so much a salad.





But it is very much delicious. Cheers!

♥

With muddled peaches, sweet tea, and fresh flowers, this is one of the prettiest and tastiest cocktailes I’ve ever imbibed. Get thee to your Farmer’s Market and grab some ripe stone fruit, because I promise – you won’t want to miss this one!




For this most delectable drink, you’ll need:

half a perfectly soft peach
half a cup of iced green tea
2 ounces peach-infused vodka (see infusion instructions here; peaches take 1 1/2 – 2 weeks)
1 ounce raw agave syrup
1/2 ounce elderflower liqueur (like St Germain, which is The Yummiest (period) and also happens to be vegan!)

fresh lavender for muddling (optional) and for garnish




Peel your peach and cut it into cubes. Drop the peach cubes into the bottom of the glass.




I also added lavender petals to the mix. This lends a very subtle lavender note, just a kiss really, and mostly it just looks so gorgeous. However the lavender is a bit bitter, and thus it creates some bitterness in the finished drink. I’m fond of bitter components in my cocktails (like Aperol or Campari) but if bitter isn’t your bag, you can just leave the lavender out here. Totally optional.




Muddle.




Add enough ice to fill the glass, then add the green tea, peach vodka, raw agave, and elderflower liqueur. Stir well to combine.




Garnish with a sprig of lavender. Drink in the hot afternoon sun. With friends (furry or otherwise!)





♥

Or something.

I don’t know, this one needed a for-real moniker. A drink like this deserves such a thing.




Let’s get one thing straight right off the bat: this is a serious drink. This is a drink for people who like their drinks to taste like drinks, if you know what I mean. Martini lovers, Manhattan swillers – this is a drink for you. Those of you who are more of the Margarita/Punch/Daiquiri persuasion, well you may want to skip this one (and there’s nothing wrong with that!).




The Woodsman is a delicate blend of liquors and sodas. You’ll need (serves 2):

1 ounce thyme-infused vodka (see infusion instructions here; herbs take about a week)
1 ounce rosemary-infused vodka (see infusion instructions here; herbs take about a week)
1 ounce Oloroso sherry
1 ounce Carpano Antica (or other sweet vermouth)

2 ounces bitter lemon
2 ounces club soda




Combine the vodkas, sherry, and vermouth in a shaker with ice and shake vigorously to combine. But make sure the lid is on tight, so that maybe the whole thing doesn’t fly off and spray booze all over the kitchen and yourself. Because that would be ridiculous . . .

Pour into two glasses, dividing evenly. Add 1 ounce of bitter lemon and 1 ounce of club soda to each glass.




I served these garnished with a cocktail onion skewered on a sprig of fresh rosemary. An orange twist would be nice as well.

In the spirit of experimentation, I would love to see this made with various other herbal infusions. I’m thinking sage, oregano, even dill or parsley. The sky’s the limit!





Cheers!

♥