As an event with an emphasis on sustainability, we aimed to have a zero-waste festival using the strategies of Waste Reduction and Waste Diversion as outlined below. Our Zero Waste Plan is in accordance with the Hawaiʻi State Energy Office’s guidelines to qualify as a Green Event. Our Zero Waste Plan was Coordinated by Doorae Shin, who works for Kōkua Hawaiʻi Foundation on their Plastic Free Hawaiʻi team. [Read more…]
Recipe: Zucchini Fettuccine Cashew Alfredo with Marinated Mushrooms
This delicious raw vegan recipe comes from Chef Sylvia Thompson’s menu at her award winning Honolulu restaurant Greens and Vines. She demonstrated how to make this dish at the Learning Kitchen at VegFest Oahu 2016. It was standing room only in the tent and every person in the audience got to sample this creamy yet healthy creation. Video of cooking demo coming soon, join our mailing list to be notified when it’s ready. [Read more…]
Free Samples Tent at VegFest Oahu
VegFest Oahu’s Free Samples Tent passed out hundreds of mini-sandwiches made from donated products from vegan food companies. Most of the attendees crowding around the tent had never tried vegan “meats” and “cheese” before and they were clearly delighted. We recommend you try those products as soon as possible! [Read more…]
Gallery of Famous Vegans at VegFest Oahu
When Harry Walter offered to bring his pop-up gallery of famous vegans to VegFest Oahu we knew we had to set him up in a high traffic area so the maximum amount of people could be exposed to his magic. Harry is a true example of what we call Aloha Activism – sharing the vegan message with encouragement, enthusiasm, and above all: highly entertaining. Watch this video clip of him in action shot for our Facebook Live stream. [Read more…]
Hawaii’s Local Favorite Katsu – Veganized at VegFest Oahu
At VegFest Oahu 2016 we wanted the festival cuisine to entice even the skeptics into trying new plant-based dishes, so that’s the challenge we proposed to our food vendors. We loved Honolulu restaurant Peace Cafe‘s version of a Hawaii Local Favorite made vegan – Tempeh Katsu. Keeping the traditional Japanese method of breading with panko and frying, the meat was replaced with a cutlet of tempeh, a fermented soy product. Served on shredded cabbage with katsu sauce, it was a familiar local taste but with a much lighter carbon footprint. Check out this short video clip of Peace Cafe owners making Tempeh Katsu at VegFest Oahu. [Read more…]
- « Previous Page
- 1
- …
- 6
- 7
- 8
- 9
- Next Page »
