Alas, the struggle to take this blog beyond anything but a rarely updated hobby is real, but I’m not giving up! It’s been a real challenge for me to juggle day job, V MARKET, side graphic design jobs, and my personal life. Never in my life have I had so much going on, and I’m absolutely not used to it. Most of my life, it’s been pretty chill with lots of alone time. Not anymore! I went part time from full time with my job, but then just organizing my life within the space of time I have is a little difficult. Oh well, transitions aren’t always smooth, are they? I’m sure I’ll figure it out if I keep at it! Luckily I have some amazing vegan women role models that keep me motivated to keep working towards things I want.
I’ve had some fun foodie adventures happen in the past few weeks that I’d like to share with you, though! From discovering the cool parts of San Antonio, to finding new spots here in Dallas, I’ll have some fun updates coming soon. Today, I want to share some photos from a Harvest Hands dinner that was held back in May at a local restaurant named Stock & Barrel. It was a last minute decision for us to go, but I’m sure glad that we did! The food was marvelous.
I always love it when a non-vegan restaurant and chef take on the challenge of creating an all-vegan menu, because some surprising things always happen—and if a chef is worth his salt—they are always good surprises! The dinner was a plant-foward four-course meal and cocktail pairing from Chef Jon Stevens, who felt that vegetables were a creative outlet to work with and enjoyed curating the menu.
I loved the community seating at this event, as it was easy to talk to the people seated next to you after a few of those delicious cocktails. 😉 The food itself came out beautiful and interesting, and the whole night ended up being a treat for the senses, with some serious foodie inspiration to take home at the end of the night.
Crispy Chickpea Panisse – Those are not cubed pieces of tofu! They are square chickpea fritters on top of parsley hummus and green olives. This might have been my favorite.