Monthly Archives: August 2013

Out with a Bang…and a Recipe!

Quiet time is not necessarily inactive time. We have been intensely active during the Sunberry Baking Company period of quietude. For those of you who have not heard, we are relocating to Chapel Hill, North Carolina later next month. We thank everyone who supported us and encouraged us to bring, and promulgate, vegan treats (and more!) to the Valley.

Before we leave, though, we have organized a vegan treat of epic proportions that we hope each and every one of you will indulge in…  Vegan Night Out!

This year’s Vegan Night Out event in downtown Harrisonburg, which is a follow-up to last September’s event, will take place on Tuesday, September 17th. Like last year, everyone is welcomed to local restaurants for vegan-friendly dining with specials, discounts, and other fun surprises from 5-7 pm.

Then, join us at Court Square Theater at 7 pm for a FREE keynote talk by Jasmin Singer and Mariann Sullivan of Our Hen House, a leading vegan organization based in New York City, and a FREE screening of the powerful film Turlock – The Documentary, about the amazing rescue of over 4,000 chickens from an abandoned factory farm. And, of course, there will be FREE vegan treats from Sunberry Baking Company, product samples and coupons, tons of door prizes, and more before the talk and film. Doors will open around 6:30 pm.

Vegan Night Out will actually be part of nearly a week of vegan community-building in the Valley:
– Join the Shenandoah Valley Vegans for a lunch meetup at Taste of India in Harrisonburg at noon on Sunday, September 15th.
– Get out and go vegan during Vegan Night Out on Tuesday, September 17th starting at 5 pm!
– Come to a second free talk by Jasmin Singer & Mariann Sullivan from 5:30 to 6:30 pm at the Hunt Dining Hall (west side) on the campus of Mary Baldwin College in Staunton. Then join the Shenandoah Valley Vegans for a dinner meetup at Ubon Thai in Staunton starting at 7 pm!
– Attend a free screening of the film Forks Over Knives on Thursday, September 18th at Augusta Health in Fishersville (more details TBD)!

Make sure to follow updates at the Vegan Night Out website, and please join the Facebook event and Meetup events for other updates and to let us (and your friends and the rest of the galaxy) know YOU are coming to Vegan Night Out!

Oh, right… I promised you a RECIPE, too! Below is our recipe for yet another fun concoction by Rosemary, our resident vegan baker extraordinaire. It will remind most of you of Rocky Road cookies, but ours have several twists–they are vegan and gluten-free! They were quite a hit at the Harrisonburg Farmers Market and The Store in Staunton. We hope you give them a try! (Quick tip: you can get vegan marshmallows at Friendly City Food Co-op in Harrisonburg…they are called Dandies, appropriately enough.)

Thanks, folks!

Chocofluffer Cookies (gluten free)
– Makes 12 cookies
Ingredients:
½ cup canola oil
1 ¼ cups sugar
⅓ cup soy milk, plus extra if batter is too dry
2 teaspoons flax meal
¾ teaspoon vanilla extract
2 ¼ cups gluten-free all-purpose flour
⅓ cup cocoa powder
¼ cup vegan chocolate chips
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
½ cup chopped almonds
¾ cup vegan marshmallows, chopped (if large)

Directions:
Preheat oven to 350 F. Lightly oil two cookies sheets. Stir together oil, sugars, soy milk, and vanilla in a large bowl. Add the flour, cocoa, chocolate chips, baking soda, xanthan gum, salt, almonds, and marshmallows. Stir to combine all ingredients. Pack chunks of dough into an oiled 1/4-cup measuring cup, roll them into balls, flatten halfway into patties in your hands, and then place them on the cookie sheets. Bake for 15-18 minutes, let cool on the tray for a minute, then transfer to a wire cooling rack. Store in an airtight container.