2017 VegFest Charlotte

In years past, Vegfest Charlotte was held outdoors and had a street fair vibe. That sounds good but the unbearable heat was an issue. I would walk around and look to see which vendors were there, start to feel way too hot, find a bottle of water, feel marginally better, and then try to decide on food. After a bit of indecision I’d realize that I was too hot to eat, grab a fresh juice from a stall and whatever cupcake or other vegan treat looked good – and take it home.

This year Charlotte Vegfest was held at an indoor facility, aside from a few vendors set up outside, in Freedom Hall at the Park Expo and Conference Center. Parking was easier and the cooler temperature made lingering and sampling much more attractive. The fest featured sustainable organizations, the Humane Society, and food from local restaurants. Local vendors such as The Greener Apple and Pop Up produce were on hand, as well as known commercial companies Dr. Bronner, Renu Energy solutions and Food not bombs. A series of speakers including a vegan body builder and local chefs were on the line up, and there was also a speed dating session – I have no idea how that went…

Popular restaurants such as Nourish, Fern, Living Kitchen, Zizi’s, Viva Raw, and Lenny Boy brewery were on hand. In the Pop Up and Food Truck category local favorites Move That Dough Baking Co and The Masa Casa brought food and beverages for sale. Beverly’s Gourmet, a line of fresh prepared meals available at Whole Foods and other stores selling vegetarian and vegan food, also had a stall. Beverly’s makes a Persian barley soup that I must have whenever I am in town. Ben & Jerry’s was also there with their new vegan ice cream’s –- coffee caramel fudge is my new favorite!

Those who frequent food festivals know it requires stamina and some cash if you want to do a bit of sampling. My advice – go hungry with someone who will share food – that way you can sample more and maybe spend less. Pocky and I had a bit of a nom nom extravaganza. He and I tend to like varied flavors sensations and food from different regions of the world. That can be okay though, because we often want to order different items and then share or just try a bite if it doesn’t sound terribly interesting.

Unfortunately, we never made it to the extremely popular Soul Desserts becasue each time we made our way to their stall, the line seemed even longer. We did try JP’s Pastry, which is vegan and gluten free; their Vanilla cupcake was fantastic.

Image

Juice Bar makes fabulous elixirs – the “Fresh Greens” and “We Got the Beet” were refreshing, and the “Orange You Glad” was another favorite. I also grabbed a cold brew from Parliament Coffee roasters.

Vegganers Luck offered a Chick’N Waffles w/Fried seitan on an almond buttermilk waffle that was pretty good – seems they might have a food truck soon. Zizi’s had a tasty “CHICKEN” PARM-LESS SUB that was mock fried chicken, breaded, in a marinara sauce.

One of my favorite bites was the Pastel de yuka from catering company Soul Cocina. The roasted pocket was stuffed with spinach, brown rice and lentils. They also had tamales for sale. Next time I’m in town, I hope to find them at a farmers market.

IMG_7193

Another favorite – Nourish – a home delivery food service served up one of my favorite dishes, a Vegan Mac with buffalo cauliflower, yum! We also had their delicious sweet potato fries.

IMG_7196 (1)

My new favorite find though, is the artisanal plant meat line from Asheville based No Evil Foods. They fried up “The Prepper” (chicken-esque), and the Stallion (Italian sausage), and El Zapatista (Mexican chorizo) that can be grilled, marinated, and etc. El Zapatista was my favorite. Their products were really flavorful and spicy. I also like their throw back packaging – a butcher shop brown paper. They also had a few different types of jerky; the Chipotle Jerky is fantastic. Their products are available for purchase online and in some stores. Check them out.

IMG_7207

All in all, it was a great way to spend a few hours. Charlotte Vegfest had a great offering of plant-based food from local restaurants and caterers, food product producers, as well as interesting sustainable organizations. This was by far my favorite year that I’ve attended.