Guest guest Posted May 4, 2007 Report Share Posted May 4, 2007 By Jan Norris Palm Beach Post Food Editor Thursday, May 03, 2007 Vegan foods at a street festival? SunFest has them. In its initial appearance, the Vegetarian Oasis booth in the south food court will be just that - an oasis for the meatless crowd among all those expected at this year's event. Terri Basilone, of Woodstock, N.Y., the vegan owner of the Oasis stand, explained her foods. "We're going to offer three things: a whole wheat grilled marinated tofu wrap, with avocado, tahini, then a whole hot-sauce bar to add on as you like. We'll have a black bean toastie - it's grilled on a 12-inch tortilla, with black beans, corn, spinach, salsa, brown rice with cheese, optional. And finally, Thai coconut curry, with kale, cauliflower, baby corn, carrots, bamboo shoots all served over a bowl of brown rice." This is her third year selling food at street festivals, but first SunFest. "The response to our food has been great. People that eat meat come and eat with us as well. Anyone can eat a quesadilla, and people who like curry like our version. Cheese is there for those who want it, but for vegans, there are three dishes they can have." New also this year is Paddy Mac's Irish Pub, offering little sausages and an Irish cottage pie. The other usual suspects return - plenty of choices from a truly global menu. They include: arepas, Argentinian skirt steak, corn dogs, pizzas, gyros, coconut shrimp, funnel cake, Philly cheese steaks, salads, Italian sausage and peppers, paninis, jerk chicken, conch fritters, barbecue, wings, crawfish, catfish, gator, fried rice, grouper sandwiches, crab burritos, barbecued turkey legs, corn on the cob, ice cream, roasted nuts, hot pretzels, Italian ices, kettle corn, and fried potatoes done a number of ways. SunFest starts today and continues through Sunday in downtown West Palm Beach. For tickets and other information, go to www.SunFest.com Here's a recipe for the SunFest signature drink, the SunFest Cruiser. SunFest Cruiser 1 oz. Captain Morgan Spiced Rum 1 oz. Parrot Bay Coconut Rum 6 oz of orange juice 6 oz. of pineapple juice Shake ingredients with crushed ice; pour over ice; garnish with orange slice, a pineapple wedge or rim the glass with grated coconut. Makes 2 servings.Peter H New Mail is the ultimate force in competitive emailing. Find out more at the Mail Championships. Plus: play games and win prizes. Quote Link to comment Share on other sites More sharing options...
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