Keisha Shakespeare, Freelance Writer
A vegetarian combo wrap from Livity Vegetarian Restaurant on Hope Road, St. Andrew. - PHOTOS BY RICARDO MAKYN/STAFF PHOTOGRAPHER
IT DOESN'T always have to be rice and peas for Sunday dinner; you can 'peanutalise' your rice," says Lascelles Watson, master of ceremonies at Sunday's Veggie Fest held at Ranny Williams Entertainment Centre, in St. Andrew.
Organised by the Omara Road Seventh-day Adventist Church in St. Andrew there were 30 booths at the festival. Hungry and curious patrons crowded each to check out the food. Booths such as the Andrews Memorial Hospital cafeteria, Livity Vegetarian Restaurant and Eden's Garden Valley held most of crowd throughout the day.
"Andrews, Livity and Eden's Gardens did tremendously and sold off before the event ended at 5:30 p.m," said coordinator, Gary Francis.
A NEW FRUIT: MELON/PINEAPPLE
A new fruit a melon/ pineapple combination grown in St. Elizabeth also captivated patrons. The fruit, shaped like a melon, had a yellowish inside with seeds that made it look like a kiwi. It tasted more melony but was a bit more refined and very juicy.
Although it was the first time most persons were seeing the fruit it went like hot cake. One woman begged to buy the last piece, but was disappointed when the sales representative, Diana Castillo, informed her that it was already sold.
The okra bean stew and veggie vitaliser at Daudrie Perry's booth got the attention of Karlene March who nodded and breathed out, "hum" as she tasted. She later asked Perry if she would cater for her at some point.
VEGGIE VITALISER
Perry was also innovative in her use of veggie mince, using it to make a drink. Her Veggie Vitaliser is made with veggie mince, soy milk, Malta, almond, molasses, peanuts, sugar and spices.
"It tastes very good. I can taste the peanut and it's nicely spiced. I like it. Can I have the recipe?" asked March.
As the day progressed individuals were taught to prepare vegetarian meals. Chef Carl Brown did on-the-spot demonstrations preparing items like sweet and sour tofu and veggie mince balls.
Chef Brown's demonstration was so interesting that the crowd grew thicker by the minute. One boy, after tasting the sweet and sour tofu, said he would ask his mother to prepare it everyday.
The day also included a ginger lime drinking competition, sponsored by Livity Vegetarian Restaurant. Dawn Camille-Frankson walked away as the winner, receiving a Vegetarian Cuisine CD by Marcia Seaton and Hopeton Moving.
Overall the turn out was great and co-ordinator Francis said it will be an annual event.
