Check out my recipe (linked in the article below) for a fresh vegan summer salad,
a satisfying accompaniment to Sunset Concerts at the Skirball.
It’s summer, and that means concert season has begun! Now that it’s officially July, you can start counting down the days to this summer’s Sunset Concerts at the Skirball. It all starts on July 24 with a performance by Noura Mint Seymali and continues every Thursday night through August 28.
Sunset Concerts are fun, festive events to share with friends and family. Each concert offers you a night filled with music and dancing, and the concerts are all FREE! Every concert showcases a different style of music, so make sure to check out the Skirball website for a complete line-up. The concerts begin at 8:00 p.m., but try to arrive early because the seating is first-come, first-served!
In my opinion, Sunset Concerts are especially perfect for a romantic date night. If you are looking to impress that special someone, I’ve outlined the recipe for a romantic summertime evening below:
- I would suggest planning ahead and packing a picnic. Who doesn’t love to be courted with a home-cooked meal? If your date has any special dietary needs, check out my recipe for a vegan Greek salad. As with any great recipe, there’s room for modifications; for instance, you can add feta cheese if you prefer to make a nonvegan version. Along with the salad, pack a baguette or crackers, your favorite hummus, and grapes or strawberries to nibble on. (If packing a picnic isn’t your style, you can purchase a complete meal on site at Zeidler’s expanded grab-and-go cart, featuring gourmet sandwiches, salads, hot dogs, and assorted other goodies.) Continue reading
This past Sunday was my first time attending the Skirball’s annual Puppet Festival, and as soon as I reached the parking lot, it was obvious that everyone in attendance was filled with excitement and anticipation. Moms, dads, friends, and relatives were actively engaged in conversation while their children—many dressed in colorful costumes—were skipping with joy at the thought of seeing the myriad of puppets. Throughout the day, I observed many memorable moments; fortunately, talented photographer Peter Turman was there to capture some of them with his camera. The Puppet Festival was a full day of celebrating families, friends, and puppets! Click through the slideshow below to catch a glimpse of the day as seen through my favorite ten of Peter’s photographs.
All photos by Peter Turman
Happy National Chili Day! I absolutely love chili. I love the spices, the variety of topping choices, and—since I am vegan—the fact that it constitutes a well-balanced meal filled with protein. Every year for the Super Bowl, I make my own chili from scratch. Most people think it’s difficult, but all you are really doing is throwing everything into a pot. The spices are key, especially cumin, and when I make it myself I can customize the chili to my taste.
The tradition of making chili actually arose from my mom’s chili-layered dip. Using a baking pan, she would spread chili evenly over the bottom and then layer it with sour cream and a healthy portion of shredded sharp cheddar cheese. The dip is then baked until the ingredients are hot and the cheese is melted. However, due to my vegan lifestyle, while I follow the tradition, I focus my attention on making a delicious chili topped with avocado, chopped red onion, pickled jalapenos, and sometimes my own vegan sour cream. While Super Bowl Sunday comes only once year, I crave the dish on a regular basis.
Fortunately, I work at the Skirball Cultural Center and am able to enjoy the vegan chili that is served at Zeidler’s Café whenever I’m at work! Zeidler’s chili is perfectly seasoned, has the precise bean-to-liquid balance, and I can get any toppings that I want. The recipe even contains some meatless crumble, which makes the chili even heartier. Lucky for us, I was able to get my hands on the recipe, which is posted below. I plan on cooking the chili for the first time tonight in order to truly celebrate National Chili Day.
(Makes 6–8 hearty servings)
1 12-oz. can vegetarian chili beans
1 12-oz. can vegetarian black beans
2 12-oz. cans vegetarian pinto beans
12 oz. marinara sauce Continue reading