This Sunday is the monthly vegan potluck luncheon at noon at the Kapa‘a Neighborhood Center. There will be a video of stand-up comedian Dan Piraro’s presentations. He uses still images, cartoons, songs and stories to communicate his ideas. Audiences are
This Sunday is the monthly vegan potluck luncheon at noon at the Kapa‘a Neighborhood Center.
There will be a video of stand-up comedian Dan Piraro’s presentations. He uses still images, cartoons, songs and stories to communicate his ideas. Audiences are brought from laughter to concern to empathy and back again in this informative and entertaining 55-minute video presentation taped in Honolulu earlier this year.
Piraro first published his internationally syndicated comic feature, Bizarro, in 1986. He has traveled all over the United States as a stand-up comedian and will be featured later this year in HBOs “Comic Relief.”
Bizarro won numerous awards including an unprecedented three consecutive “Best Panel” awards from the National Cartoonists Society.
Piraro and his wife live in New York City and are passionate vegans and animal rights/environmental activists.
Potlucks are free and open to the public. Bring a vegan dish for the potluck and include an ingredient list. Original recipes are encouraged. Those who prefer not to bring a dish are welcome with a donation of $5. Prizes for best vegan recipes will be awarded.
The Vegetarian Society of Hawai‘i has more than 2,000 members. For more information, call 337- 9977 or visit VSH.org.
Live Salad Rolls
Peanut Sauce
11/2 cups raw Spanish peanuts (soaked in purified water overnight and rinsed)
1 Tbls. raw sugar
2 Tbls. lemon juice (fresh squeezed)
1 Tbls. ginger juice (fresh grated and squeezed)
1/2 cup first cold pressed olive oil
1 Tbls. Bragg’s liquid aminos
Dissolve raw sugar in lemon juice. Place all ingredients in food processor or blender and liquefy. Add nama shoyu, garlic, or fresh red chili peppers to taste if you prefer a hot peanut sauce.
Salad Rolls
1 or 2 heads of green leaf lettuce (cut 1/4 in.)
1 bunch cilantro (diced)
1 bunch arugala (diced)
1 bag soy sprouts
1 bag radish sprouts
1 bag alfalfa sprouts
2 carrots (shredded)
1 cucumber thinly sliced
1 package rice paper wrappers
Prep all vegetables and make sure you have a dry wooden cutting board with a clean dry terry cloth dishtowel. Soak 2 rice papers in tepid purified water, place 1 sheet on the wooden surface and tamp with terry cloth, overlap another sheet. Layer lettuce with a thin strip of cilantro and arugala on the top edge with a layer of carrots on top of the herbs, place a thin slice of cucumber on the lettuce, then carefully place soy sprouts, radish sprouts, and alfalfa sprouts covering all pointed tips of soy sprouts.
Carefully wrap veggies burrito style. It is important to dry the rice paper as it becomes tacky and will stick. Cut wraps in half and serve. You can add fresh basil, clover sprouts or whatever is in season.
